Recipes

The colder months call for comfort and some hearty good food. This month we’re offering up a recipe for Veal Saltimbocca – a roman classic.   Serves 4 Ingredients 8 Slices Veal Girello (about 80g each) 8 Slices prosciutto Parma 50ml Extra Virgin Olive Oil 50g Butter Handful sage leaves 100ml White wine Sea salt to season   Method Using a meat mallet pound the meat to make slightly thinner and tenderise. Take your prosciutto slices and lay down flat. Place a piece of veal on the prosciutto and wrap the prosciutto around the veal making sure it overlaps and...

Chef Nick Bergin is at it again with his special creations, this time introducing an Italians favourite leftover sandwich – the chicken cotoletta If you’re looking to add some excitement to your homemade sandwich repertoire then this bad boy is for you. Necessities include a soft filled crunchy panino, golden brown and fried to perfection chicken cotoletta, provolone dolce cheese and the final touches –  some bitterness from Sinisi’s friarielli  and Calvi pepperoncini for that added kick to each bite.   Serves 1 Ingredients 1 Chicken cotoletta 1 Mercato made ciabatta roll (cut open) 1 tablespoon mayonnaise 1 teaspoon Calvi...

It’s autumn and we all need heart-warming, comfort food. Pasta is at the top of our list, and Nick is tackling 1 / 4 of the Roman greats, Amatriciana. An ode to simplicity, this Paccheri Amatriciana (traditionally made with Bucatini) presents rich smoked pork, sweet tomatoes, leaving a sharp, salty kick of pecorino cheese. If you like some extra zing in your pasta, try our Ligurian Peperoncini. Distinctly spicy, Calvi chilli peppers are not dried but retained fresh, chopped, and placed in good quality olive oil, making for a spirited pasta topping.   Ingredients 500g packet gragnano paccheri rigate 3...