Starter - Conchiglioni stuffed with Tuna and Wild Fennel
Ingredients for 8 portions:
- 24 Large Shells cooked
- 4 Fresh Tuna steaks
- 10 Tbs Wild Fennel Condiment
- 20 Tbs Pomodorina Tomato Sauce
- Extra Virgin Olive Oil for drizzling
Poach the Tuna steaks, flake and mix with the wild fennel condiment. Use
this to fill the precooked shells of pasta.
Place the pomodorina on the base of a plate, top with the stuffed shells and
bake in an oven for about 5 minutes till heated through.
Drizzle some extra virgin olive oil all round and serve at once.
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Main Course - Salmon with Olives, Tomato & Pesto Vinaigrette
Ingredients for 8 portions:
- 8 Salmon Fillets (approx. 180g each)
- 180g Black Olive Paste
- 100g Fresh Breadcrumbs
- 15 Tbs Extra Virgin Olive Oil
- 3 Tbs Balsamic Vinegar (gold cap)
- 6 Tbs Pesto alla Genovese
- 4 Tomatoes finely diced
Cut the salmon fillets horizontally. Mix the black olive paste with the
breadcrumbs and spread in between the fillets, making a sandwich. Wrap it
loosely in foil and bake for 10-15 minutes in a medium preheated oven.
In the meantime, whisk the extra virgin olive oil, balsamic vinegar, and
pesto to make a dressing, then add the diced tomatoes.
Serve the salmon with the dressing drizzled around it.
Accompany with:
Baby Potatoes (charlottes)
- 2 kg Baby Potatoes (charlottes)
- 1 Tin Baby Artichoke Hearts In Oil and Herbs
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