Chef Luigi's Menu of the Month March 2010

 

 Chefs note
I have chosen Mare e Monti this month because it is a very fresh and light dish; a perfect dish for the spring season.

I would also like to suggest a wine to accompany the dish, ‘Planeta La Segreta” an Italian white wine from Sicily.

Buon appetito!


Mare e Monti
Ingredients & Measurements:

• olive oil 25ml
• garlic oil 15ml
• diced zucchini 30gr
• carrots julienne 30gr
• cherry tomatoes 30gr
• onion slices 15gr
• prawns, 1 box 80gr
• tomato sauce one ladle 50ml
• salt 3gr
• pepper 1gr
• parsley chopped 3gr

Procedures:
1. Heat the wok and pour in both oils
2. Bring to a medium heat and add the zucchini, onion and carrots
3. Cook through and add prawns. Cook until prawns turn orange
4. Add cherry tomatoes
5. Flash pasta now.
6. Add sauce to prawns and bring to boil
7. Add pasta and salt and pepper. Liaise with sauce
8. Place in plate and decorate with chopped parsley.
       

Luigi Afelba
La Boca