Secondo - Main Dishes
Artichoke & Parmesan Toastie
Fragrant roasted artichokes melt into blistered cherry tomatoes. Finish with plenty of Parmigiano Reggiano for that perfect salty bite.
Pollo in Potacchio
Crispy, tender chicken in a rich, caramelised tomato sauce.
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.
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!
Confit Duck Legs & Duck Fat Potatoes
...including our trick for blending olive oil and duck fat to make crunchy roast potatoes.
Roman Seafood Stew 🐟🍲
Featuring tender fish balls in a fragrant tomato sauce - delicious with Rosé!
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!
Cabernet-Braised Osso Buco
Tender veal shanks infused with a rich McLaren Vale red.
Mussels in White Wine Broth
Great for grazing while you sip a glass of white!
Lamb Cacciatore
Simmer up this rustic recipe with tender lamb, fragrant herbs, and hearty tomatoes.
Poached Ling Fish with Potatoes and Black Olives
The vibrant flavours of our JOSEPH Olive Oil are fully expressed in this sublime seafood dish.
Chilli Blue Swimmer Crab
Love shellfish? Wait until you try this stir-fry chilli crab.
Autumn Slow-Cooked Pork
The ultimate Italian-style pork roast. Crispy on the outside, tender on the inside, and packed with seasonal flavour.
Prawns with Tomato and Black Olive
The perfect dish for Rosé! Begging for a chilled glass of our Sangiovese Rosato.
Fritto Misto - Italian Seafood Fry
This Italian seafood fry, or 'Fritto Misto', is a classic Summer dish in central Italy. Serve with a chilled glass of our Primo Pecorino, and discover heaven on earth!
JOSEPH Olive Oil Steak Dressing
A simple, healthy dressing which adds incredible flavour to your favourite steaks!
Insalata di Mare - Seafood Salad
This light salad of gently cooked seafood is the perfect compliment to our new Fiano.
Chorizo-stuffed Squid
There is no better match for our Sangiovese Rosé than this spicy seafood dish!