Recipes
Click on the links below to discover our classic Primo Estate recipes!
Pollo in Potacchio
Crispy, tender chicken in a rich, caramelised tomato sauce.
Winter Orecchiette with Tuscan Kale
Ingredients 500 g Orecchiette (little ear pasta) 1 bunch of Tuscan Kale (Cavolo Nero) 1.5 l Chicken Stock 5 Brown Eschalots, finely chopped 2 cloves of Garlic, grated 80 g thinly sliced Guanciale, roughly chopped JOSEPH Extra Virgin Olive Oil Grated Pecorino Salt and Pepper Directions Gently sauté the eschalots in a large saucepan with 80ml of JOSEPH First Run Extra Virgin Olive Oil until they begin to caramelize. Add garlic and the roughly chopped guanciale and continue sautéing for another 2 minutes to bring out the aromas. Add chicken stock, a good pinch of sea salt, cracked pepper and bring to boil. Add orecchiette and immediately after add the Tuscan Kale. Do not mix – allow the Tuscan Kale to sit on top of the pasta so that the ingredients cook evenly. Gently boil until the pasta is cooked. If in doubt, consult the pasta packet for cooking time. Once the pasta has cooked, stir well and serve without draining. Serve in bowls with generous amounts of grated pecorino, freshly cracked black pepper and lashings of JOSEPH First Run Extra Virgin Olive Oil as pictured. Our spicy Nero d'Avola is the perfect winter red for this hearty dish.
White Bean Stew with Pork & Fennel Sausage
Ingredients 1 tablespoon JOSEPH Extra Virgin Olive Oil 1 medium Yellow Onion, diced 1 medium Carrot, diced 1 stick Celery, diced 2 clove Garlic, minced Chilli Flakes, to taste 1 sprig fresh Rosemary, finely chopped 2 400gm tins cooked Cannellini beans, drained and rinsed 4 cups Vegetable Stock 2 tablespoons fresh Lemon Juice 3 cups chopped Tuscan Kale (roughly 1 small bunch) 1/4 cup parsley leaves, chopped 4 Italian Pork & Fennel Sausages Directions Drizzle a small amount of JOSEPH olive oil into a large soup pot on medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until they soften, about 5 minutes. To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the stew to a boil. While the stew is coming to a boil, gently remove the sausages from their casing. Cut the sausage mince into 3cm pieces as pictured. Fry in a separate pan until browned on the outside. Once the stew begins boiling, ladle half of the stew into a separate bowl for blending. Add lemon juice and carefully begin blending with a stick mixer. Blend this portion of this stew until totally pureéd. Pour this pureéd portion back into the pot. Season the stew with salt and pepper. Add the kale to the pot and bring the stew to a boil. Once the kale is slightly wilted, season the stew once more with salt and pepper if needed. Turn off the heat, add the fried sausage pieces to the pot and stir. Serve the stew into bowls as pictured. Top each bowl with chopped parsley, freshly cracked black pepper, and lashings of JOSEPH Extra Virgin Olive Oil. Serve with plenty of crusty bread and a glass of our Primo & Co 'The Tuscan' Shiraz Sangiovese. The Tuscan's dry, savoury finish makes it the perfect complement to the texture of this hearty Winter stew.
Verdure Ripiene - Stuffed Vegetables and Garlic Roast Pork
Ingredients 2 Eggplants 6 Artichokes 4 White Onions 2 Red Capsicums 250 g Cherry Tomatoes 4 Slices day-old Italian Bread, processed into breadcrumbs 2 Eggs, beaten 2 tablespoons Marjoram, chopped 0.5 bunch Parsley, chopped 0.5 cup Pecorino Cheese, grated 0.25 teaspoon Nutmeg 0.5 cup Vegetable Stock 1500 g Pork Loin, rind scored at 5mm intervals 1.5 tablespoons Fennel Seeds 1.5 tablespoons Sea Salt 2 cloves Garlic, crushed 1 bottle JOSEPH Extra Virgin Olive Oil Directions PREPARE VEGETABLES Eggplants Halve lengthways and scoop flesh out Chop and reserve the scooped eggplant flesh Artichokes Clean and prepare as per Joe’s video tutorial Chop and reserve artichoke stems White Onions Peel with tops trimmed and base left intact Boil onions in a small saucepan of water for 20 minutes Remove onions from water Scoop flesh out Chop and resreve the scooped onion flesh Red Capsicums Halve and de-seed STUFFED VEGETABLES Grease a baking tray large enough to fit all vegetables. Preheat oven to 180 degrees. Combine all reserved and chopped eggplant flesh, artichoke stems and onion flesh with tomatoes, breadcrumbs, marjoram, parsley, pecorino and nutmeg in a single bowl. Add eggs – the mixture should be damp but not wet. Season mixture with salt and pepper. Spoon filling into scooped eggplants, capsicums, onions and artichokes. Place vegetables in baking tray and add vegetable stock to bottom of dish. Generously drizzle the vegetables with JOSEPH Extra Virgin Olive Oil Bake for 40 minutes or until gold and crunchy! GARLIC ROAST PORK WITH FENNEL SALT The night before: remove any packaging from pork, cover meat with paper towel and leave in the refrigerator overnight. This helps the skin dry out. Grind fennel seeds and salt in a mortar and pestle to create fennel salt. Combine crushed garlic with olive oil. Using a sharp knife, make 10 shallow incisions into the pork meat and rub the garlic olive oil mixture into these cuts well. Rub the fennel salt mixture over the loin and concentrate on getting the mixture into the scored skin. Drizzle JOSEPH Extra Virgin Olive Oil over the loin and rub into the skin. Place the pork into a pre-heated oven for 30 minutes. The skin must start to crackle, so extend cooking time if necessary! Once the skin is crackling, reduce heat to 180 degrees and cook for another 45 minutes. Once cooked, let the meat rest for 10 minutes, and serve alongside your stuffed vegetables and chilled bottle of JOSEPH Sparkling Red!
Veal Scallops with Herb and Tomato
Ingredients 400 g thinly sliced veal or beef 3 ripe tomatoes sliced 5mm thick 1 clove garlic, sliced 1 small handful of fresh basil and sage JOSEPH Cold Pressed Extra Virgin Olive Oil sea salt & freshly cracked black pepper Directions When the new Primo Estate Nero d'Avola arrives, there's no time to waste. This delicious Sicilian main takes only 15 minutes to prepare. The Mediterranean flavours are perfect for matching with savoury red wines. 1. Pour two tablespoons of olive oil in a large pan and bring to high heat. 2. Brown the veal slices in pan for two minutes on each side. 3. Turn the heat to low and add the tomato, herbs and garlic. 4. Season with sea salt and freshly cracked black pepper. 5. Cover the pan and sauté for about 8-10 minutes, turning the slices a couple of times. 6. Serve with lashings of JOSEPH Extra Virgin Olive Oil, a crisp salad and crusty bread. Serve with a glass of our new Nero d'Avola, and let the flavours transport you to the sun-drenched shores of Sicily!
Venetian Style Duck - Anatra Alla Veneziana
Ingredients 7,666.22 kg Large whole duck 1 Medium purple onion, chopped 30 g Pancetta, chopped 6 Large anchovies in olive oil, drained 2 Tablespoons Capers in salt, rinsed 2 Large bulbs of garlic, chopped 2 Tablespoons fresh rosemary leaves, finely chopped 2 Tablespoons fresh sage leaves, finely chopped 375 ml Primo Estate La Biondina Colombard 125 ml Water Salt & Freshly cracked black pepper to taste Directions
Artichoke Chips
Ingredients 4 Fresh Artichokes 1 Lemon 4 tablespoons JOSEPH Extra Virgin Olive Oil 1 Garlic Clove, crushed Salt & Pepper Directions Artichoke is our favourite Spring vegetable, and these crispy artichoke chips taste amazing when drizzled with a dash of JOSEPH Olive Oil. Prepare the Artichokes Remove the outer leaves, stem and choke of the fresh artichokes. Cut the remaining artichoke core in half and then slice into thin pieces. Immediately soak the thin slices in a bowl with the juice of one lemon with a bit of water to retain their colour. Click here to see Joe's video on how to prepare artichokes. Cooking the Artichoke Chips Turn on oven to fan forced, 180ºc Remove the artichokes from the lemon water and place them in a shallow saucepan. Add to the saucepan: four tablespoons of JOSEPH Olive Oil, a half cup of water, one crushed garlic clove, and salt & pepper to taste. Place the saucepan on low - medium heat for 4 minutes. Pour the braised artichokes out onto a baking tray lined with baking paper. Place the baking tray in the oven for 7-10 minutes, until the artichokes begin to get crispy. That's it! Once plated, drizzle with a dash of JOSEPH Olive Oil for intense flavour and freshness. Serve alongside your favourite lamb chops, roast potatoes, and a full-bodied red like our Zamberlan Cabernet Sangiovese.
Fava Bean & Pecorino Crostini
Fresh fava beans and tasty Pecorino Romano – this is a classic springtime pairing in Italy, and perfect for enjoying with a glass of crisp white wine like our La Biondina. A freshly pressed olive oil like our JOSEPH is a must for adding flavour and spice! If you can't get your hands on fresh fava beans, frozen will do just fine once thawed. Ingredients 2.00 kg fresh fava beans (in husks) or 500g frozen 2 spring onions, finely chopped zest of 1 lemon 300 g Pecorino Romano JOSEPH Cold Pressed Extra Virgin Olive Oil Salt & Pepper, to taste Directions 1. Make the purée Using a fork, roughly mash the beans into a light, chunky purée. Stir through the chopped spring onions, lemon zest, a generous drizzle of extra virgin olive oil, and season well with salt and pepper. 2. Toast the bread Lightly grill or toast the slices of bread. While still warm, drizzle with a little JOSEPH Extra Virgin Olive Oil. 3. Assemble the crostini Spread each slice of bread with the fava bean mixture, then top with thick slices of Pecorino Romano. Finish with a final drizzle of olive oil. This is a delicious springtime starter before moving onto main course!
Salsicce con Fagioli
When the weather turns cold, this simple, comforting dish of Italian pork sausages, beans, and tomato warms you from the inside out. It’s rustic Venetian cooking at its best - especially when served with a generous drizzle of our new JOSEPH olive oil! Ingredients 8 thin Italian pork sausages, cut into 3cm pieces 1 large brown onion, diced 375ml tomato conserve or good-quality tomato pasta sauce 1 x 400g can cannellini beans (drained), or 300g fresh shelled borlotti beans 20 fresh basil leaves, or 2 pinches dried oregano salt & pepper JOSEPH extra virgin olive oil Directions 1. In a large frying pan, warm a little JOSEPH Olive Oil over medium heat. 2. Add the diced onion and cook for 2 minutes until softened. 3. Add the sausage pieces and brown all over. 4. Pour in the tomato conserve and stir through the basil or oregano. Season with salt and pepper. 5. Let the sauce simmer gently until it begins to reduce — about 15–20 minutes. 6. Add the beans and cook for another 5–10 minutes, taking care not to mash them. 7. Remove from heat and finish with a generous drizzle of olive oil. Serve with a radicchio salad and crusty bread for mopping up the sauce. A final drizzle of JOSEPH Olive Oil brings the dish to life with a touch of pepper and spice!
Pasta alla Norma
A Sicilian classic! Roasted eggplant, rich tomato sauce, salty ricotta, and rigatoni catching every drop.
Confit Duck Legs & Duck Fat Potatoes
...including our trick for blending olive oil and duck fat to make crunchy roast potatoes.
Mango, Buffalo Mozzarella, and Anchovy Salad
Each mouthful combines sweet, creamy mango with crisp rocket and rich anchovies.
Pandoro Christmas Tree Cake
A super-easy, showstopping Christmas dessert - it even looks the part!
Roman Seafood Stew 🐟🍲
Featuring tender fish balls in a fragrant tomato sauce - delicious with Rosé!
Rigatoni with Pecorino and Crispy Guanciale
A pasta dish to uplift the soul! Spectacular with a glass of Merlesco Merlot.
Grilled Soy Cod
...we've added crispy pancetta for that extra crunch!
Brodetto di Pesce
Central Italy’s iconic fish soup. Rich, zesty, and utterly satisfying.
Prawn and Scallops in Saffron Sauce
The fragrance of leeks, crème fraiche, and saffron elevate the fresh seafood flavours to something magic!
Nonna's Christmas Biscotti
Nonna Grilli would make these delicious bow-shaped biscuits for Christmas morning. Perfect with coffee and a glass of The Fronti!
Prosecco Christmas Cocktail
...with fresh cherries, mint, and a dash of fortified wine!
