Lino Sauro the head chef of Olio on Kensington St showcases an exclusive Sicilian recipe to our Manettas community.
“This is the style of food my family and I eat in Sicily. At home we’re surrounded by the ocean and olive trees, so obviously olive oil and seafood are very important. Sicily’s historic past also mean there’s influences from North Africa and Mediterranean Europe. It’s a beautiful cuisine that I believe will translate really well to Australia given the location and climate here.”
– Lino Sauro, Chef
Cut the Octopus in very small slices, braise it in the onion, add the red wine, reduce, add the capers, the tomato paste, bay leaves and some chicken stock. Cook until the octopus is very soft and the sauce quite thick
Meantime prepare the bone marrow butter:
Oven bake the bones at 165 degrees and 10 % humidity for 20 minutes, seasoned with salt pepper, tarragon, thyme, garlic and Merken spice / Smoked paprika.
When is still warm, get the marrow out and blend it with butter and a tbls of water
Adjust with salt and refrigerate it
Cook the Risone as a normal “pasta”
Then sautee’ with the octopus sauce till very homogenous and wavy like a risotto, finish with parmesan
Plate and serve with a nut of bone marrow on top that will melt down nicely!
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Bouillabaisse Fish stew is a warming and nutritious food. Fish and seafood is loaded with omega-3 fatty acids. This is one all your guests will enjoy, as well as your gut!
Indulge in these delicious Buttery Lobster Rolls, traditionally an American favourite, this recipe is sure to be a popular choice with family and friends for a quick lunch that won’t disappoint!
A Greek seafood staple, grilled octopus is sure to appear on the menu at any family event.
Experience the freshness of the fish markets at home