Primi Piatti - Light Dishes
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!
Pasta alla Norma
A Sicilian classic! Roasted eggplant, rich tomato sauce, salty ricotta, and rigatoni catching every drop.
Mango, Buffalo Mozzarella, and Anchovy Salad
Each mouthful combines sweet, creamy mango with crisp rocket and rich anchovies.
Rigatoni with Pecorino and Crispy Guanciale
A pasta dish to uplift the soul! Spectacular with a glass of Merlesco Merlot.
Spaghetti alla Siracusana
This Mediterranean pasta is crispy, fragrant, and delicious with white wine!
Borlotti Bean Stew with Crispy Pancetta
Ingredients 2 x 400g cans of borlotti beans 200 g pancetta, diced 2 cloves garlic, minced 2 sprigs fresh rosemary sea salt & cracked black pepper, to taste 1/3 cup JOSEPH Extra Virgin Olive Oil fresh parsley, chopped toasted ciabatta bread Directions This rustic side dish hails from our family's homeland in Northern Italy, where it's known as 'Fagioli alla Veneta'. It's perfect for showing off the new season's JOSEPH Olive Oil! 1. In a large pan over medium heat, add the pancetta and cook until it has begun to crisp. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the pan. 2. In the same pan, add 1/3 cup of JOSEPH Cold Pressed Olive Oil. Once the oil has warmed up, add the minced garlic and rosemary sprigs. Sauté until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic. 3. Drain and rinse the borlotti beans, then add directly to pan. Sauté in the garlic and rosemary oil for about 2 minutes, until they're well-coated and hot. If you prefer a creamier texture, you can add some water and mash some of the beans with the back of a spoon. 4. Return the cooked pancetta to the pan and stir to mix well. 5. Season the beans with salt and pepper. They'll soak up more salt than you might expect, so taste as you go. Mix thoroughly. 6. Serve the beans hot in a bowl or on toasted ciabatta bread. Sprinkle with fresh parsley for added flavour and colour. Bring out the best flavours of this dish with a final drizzle of JOSEPH Cold Pressed Olive Oil!
Radicchio and Cheese Risotto
How to get the perfect risotto texture.
Seafood Cannelloni
We first tried this recipe on Christmas Day, and it was a stunning success. The steaming pasta dish filled our whole home with smells of tomato, lingfish, and fresh prawn.
Pasta Pomodorini
Delicious and simple, the key to this pasta is plenty of Extra Virgin Olive Oil and grated Pecorino.
Spaghetti al Tonno
Savour the taste of the Mediterranean with every bite of this pasta. Infused with the bold flavours of tuna, cherry tomatoes, and capers.
Roasted Carrots with Zucchini and Feta
Our go-to recipe for delicious Winter veggies.
Ribollita - Hearty Tuscan Soup
with crispy pancetta for added flavour!
Cannellini Bean and Salami Bruschetta
This rustic bruschetta is the perfect way to showcase the new season's JOSEPH Olive Oil!
Spaghetti alla Siciliana
The bold flavours of this simple Sicilian dish are a perfect match for our savoury, spicy Nero d'Avola.
Roast Eggplant with Aged Vinegar Glaze
The vinegar's sherry-like intensity brings out the eggplant's sweet, earthy flavours.
Beef Carpaccio with Aged Vinegar Aioli
Our La Casetta Aged Vinegar adds a touch of magic to this delicious Summer Starter.
Gnocchi in Sage and Butter Sauce
The smoothness of the buttery gnocchi pairs incredibly with the crispy sage. Take this dish to the next level by serving with a light red wine and lashings of top-quality Extra Virgin Olive Oil.
Butterfly Pasta with Zucchini and Prawns
This quick and easy pasta dish includes all of our favourite summer flavours and is best enjoyed on a balmy evening outside with friends, family and a glass of our new Joseph d’Elena Pinot Grigio.
Artichoke and Beaufort Risotto
The Beaufort cheese adds a profound richness to this delicious risotto.
Pane con Uovo e Bellini
French Toast made in the Italian tradition! As many Italians do, we've added crispy prosciutto and vino cotto to make a sweet and salty treat. Serve with a refreshing Bellini for the perfect Sunday morning...
