Secondo - Main Dishes
Tuscan White Bean Stew with Sicilian Olives
There’s something deeply satisfying about a pot of beans simmering slowly on a cold winter’s day. This Tuscan White Bean Stew combines tender cannellini beans with tomato, garlic and fragrant herbs, with pitted Sicilian green olives added at the end for an extra savoury punch. Finish generously with JOSEPH First Run Extra Virgin Olive Oil and serve with plenty of crusty bread to mop up every last drop. Ingredients 60ml JOSEPH First Run Extra Virgin Olive Oil, plus extra to finish 1 medium brown onion, finely chopped 2 carrots, finely diced 2 celery stalks, finely diced 4 garlic cloves, finely chopped ½ teaspoon dried chilli flakes ¼ cup flat-leaf parsley, finely chopped 1 tablespoon fresh sage, finely chopped 65g tomato paste 180ml dry white wine 1 x 800g tin whole peeled tomatoes, crushed by hand 1 bay leaf 375ml vegetable stock, plus extra if needed 2 x 400g tins cannellini beans, drained and rinsed 150g pitted Sicilian green olives ½ cup fresh basil leaves, roughly torn Sea salt and freshly ground black pepper Crusty bread, to serve Method 1. Make the soffritto Heat the JOSEPH Olive Oil in a large heavy-based pot over medium heat. Add the onion with a small pinch of salt and cook for 7 - 8 minutes until soft and golden. Add the carrot, celery and garlic and cook for another 3 - 4 minutes, stirring occasionally. 2. Build the flavour Add the chilli flakes, parsley and sage and cook for 1 minute until fragrant. Stir through the tomato paste and cook for another 2 minutes, allowing it to deepen slightly in colour. Pour in the white wine and simmer for around 3 minutes, scraping up any flavour from the bottom of the pot. 3. Add the tomatoes Add the crushed tomatoes and their juices, followed by the bay leaf and a generous grind of black pepper. Bring to a lively simmer and cook uncovered for 12 - 15 minutes, stirring occasionally, until the tomatoes have broken down into a rich sauce. 4. Stew the beans Add the cannellini beans and vegetable stock and stir well. Reduce the heat, cover and simmer gently for 20 minutes, stirring occasionally. Add the Sicilian green olives and continue cooking for another 10 minutes. For a thicker, creamier stew, gently crush a few of the beans against the side of the pot with a wooden spoon. 5. Finish and serve Remove the bay leaf and stir through the fresh basil. Taste before adding salt – the olives will already bring plenty of savoury flavour – then season with salt and freshly ground black pepper as needed. Spoon into warm bowls and finish generously with JOSEPH First Run Extra Virgin Olive Oil. Serve immediately with crusty bread for mopping up the rich tomato sauce. A hearty tomato-based stew calls for a savoury Winter red. Our Shale Stone Shiraz, with its juicy red fruit and savoury character, is made for this kind of cosy cooking. Buon appetito!
First Run Beef Tagliata
The secret to a great beef tagliata is finishing it generously with new-season olive oil. Here, JOSEPH First Run Extra Virgin Olive Oil brings freshness, spice and a peppery lift to tender steak, rocket and shaved parmesan. Simple, vibrant and best served with crusty bread to catch every last drop. Ingredients 2 x 450g T-bone steaks 100ml JOSEPH First Run Extra Virgin Olive Oil, plus extra to finish 2 cups wild rocket leaves 60g parmesan, shaved Sea salt and freshly ground black pepper Lemon wedges and crusty bread, to serve Method 1. Prepare the steaks Remove the steaks from the refrigerator around 30 minutes before cooking to bring them closer to room temperature. Rub them with a generous spoonful of JOSEPH Olive Oil and season well with sea salt and freshly ground black pepper. 2. Cook the steaks Heat a barbecue or chargrill pan over high heat. Cook the steaks for approximately 3 minutes on each side for medium-rare, or until cooked to your liking. 3. Rest and dress the beef Transfer the steaks to a warm plate and rest for 5 - 10 minutes, turning once halfway through. Cut the meat away from the bone, then slice it across the grain into generous strips. While the beef is still warm, drizzle it with another 2 tablespoons of JOSEPH Olive Oil and add a small pinch of sea salt. Toss gently so the oil and resting juices coat every slice. 4. Dress the rocket Place the rocket in a bowl and dress lightly with 2 tablespoons of JOSEPH Olive Oil. Season with sea salt and freshly ground black pepper, then toss gently. 5. Bring everything together Arrange the sliced steak and its resting juices on a serving platter. Scatter over the dressed rocket, followed by the shaved parmesan. Finish with a final, generous drizzle of JOSEPH Olive Oil. Serve immediately with lemon wedges and crusty bread to soak up the olive oil and steak juices. A great piece of meat should always be enjoyed with a smooth red wine - our Shale Stone Shiraz is perfect for this tagliata. Buon appetito!
Pesce in Saor
“Saor” is Venetian dialect for the perfect balance of sweet and sour, and this dish lives up to its name. Tender sardines layered with caramelised onions, crunchy pine nuts and bursts of raisin sweetness.
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.
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!