Chef Luigi's Menu of the Month May 2010

 

Chefs note
I have chosen Pomodoro Mozzarella this month to accentuate how much vegetarians can do with pasta.

I would also like to suggest “Chianti Banfi D.O.C” wine to accompany the dish.

Buon appetito!
Pomodoro Mozzarella

Ingredients-Measures:
•    Olive oil 25ml
•    Butter 15gr
•    Pomodoro sauce 2 ladles 100ml
•    Shredded mozzarella 50gr
•    Salt 3gr
•    Pepper 1gr
•    Parmesan 15gr
•    Basil leaf

Procedures:
1.Place wok on heat and add oil and butter
2. Bring heat to setting7 and melt butter
3. Flash pasta now
4. Add pomodoro to the wok and heat through
5. Add cooked pasta to the sauce, add salt and pepper
6.Bring heat back to setting1 and add mozzrella
7. Liaise sauce and pasta and place in plate
8. Place parmesan on top of pasta
9. Decorate with basil leaf

Luigi Afelba
La Boca