4 tablespoons Rio Vista Olives Extra Virgin Olive Oil
Sea salt flakes
Methods
Roughly chop Perfection Fresh Broccolini stems, reserve florets, chop florets individually. Blanche the stems in boiling water until tender and bright green.
Use a blender to puree stems into a creamy sauce, loosen with blanching water if needed.
Roughly chop garlic and chilli’s, add Rio Vista Olives Extra Virgin Olive Oil on medium heat and sauté. After a few mins add the anchovies fry for a minute to break up then add a ladle of blanching water, increase heat
In heavily salted boiling water, cook Orecchiette until half done then add florets to blanch in pasta water until pasta al dente. Drain pasta & Florets, add to the pan with garlic, chilli and anchovies, mix to combine
In a food processor blitz all tomatoes into a fine juice, add to pot and add water if needed to cover the meat. Season with a bit of salt at this stage. Cook this uncovered on a low-medium simmer for 3.5-4 hours.
Add broccolini puree to the pan, mix to combine.
Add grated Parmigiana Reggiano and a dash of Rio Vista Olives Extra Virgin Olive Oil, mix all to combine. Serve topped with Parmigiana Reggiano.
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
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