For Italians, food is a way of life – as important as religion, politics and love. They’ve always focused on using seasonal and regional ingredients (long before this was a trend) and respect their produce by enjoying it in its most natural form.
Fettuccine with Sage Carbonara Sauce
Carbonara is simple, yet intensely satisfying, to slurp up from your fork. Italians will enjoy this dish with white wine, but we’ve paired it with lemon granita spritz.
Image: Andreas Eiselen
Serves 6
- 200g pancetta (or streaky bacon), diced
- handful fresh sage
- 4T olive oil, plus extra for frying
- 12 egg yolks
- 2 eggs
- 2¼ cups of Parmesan, grated
- 2 packets of (1kg) fettuccine
Fry the pancetta and sage leaves until golden and crisp. Allow to cool, then place in a bowl.
Add the oil, egg yolks, whole eggs and 2 cups cheese to the bowl and whisk until homogenous.
Cook the pasta as per instructions. Drain it, reserving 1 cup of pasta water, and place it back in the warm pot.
Working quickly, gradually pour in the egg sauce and pasta water. Gently toss the pasta to coat (the hot pasta and water will cook the raw egg).
Place the pasta in a serving dish and sprinkle the extra Parmesan over it.
Whole Roasted Tomato Caprese Salad
A marriage of flavours and textures – sweet tomatoes, creamy cheese and fresh basil, all tied together with sultry olive oil.
Image: Andreas Eiselen
Serves 6
- 6 large tomatoes
- 6T olive oil
- 3T red wine vinegar
- 1 clove garlic, grated
- salt and pepper
- 1 ball (220g) fresh mozzarella
- handful fresh basil
- 1 loaf ciabatta
Slice the tomatoes in half (horizontally) and place them in a baking dish, cut side up.
Mix the olive oil, vinegar and garlic, and season to taste.
Drizzle the mixture over the tomatoes.
Roast at 200°C for 15 minutes.
Place a slice of cheese on one half (the base) of each tomato, then place the other half (the top) on the cheese.
Place the tomatoes in a serving dish, scatter with basil leaves and drizzle over roasting juices.
Serve with slices of bread.
