Recipes

Do try this at home.

Our recipes are drawn from traditional Italian cooking, just like our founders ate in their home villages in Italy. They’re nutritious, delicious and easy to prepare at home. Here are a few that you can try in your own kitchen.

Chicken Parmigiana with Chips Pizza Fresh Tomato (Large) Prawns, Garlic with Salad
Pasta, Alla Matriciana with Penne (Main) Pizza Meat Lovers (Large) Risotto, Vegetarian (Main)
Pasta, Calabrese with Penne (Main) Pizza Pineapple (Large) Veal, Scaloppini with Mushroom      Sauce & Vegetables 
Pizza Chicken (Large) Pizza The Lot (Large)

Chicken Parmigiana with Chips

Special Instructions:

Serve with a side of Chips.
Serve withTomato Sauce in a condiments container.

Category: Main
Servings: 1

Ingredients:
330 g Chicken Breast (IS)
20 g La Porchetta Shredded Mozzarella (MM,VR)
40 g Preperation, - 44Lt Pot Napoletana Sauce *
10 g Crumbing Preperation *
1 serving Bowl of Chips 1/2 *
5 g Cottonseed Oil (MM,VR)
* indicates sub recipe

Method:

1 Fry crumbed Chicken.
2 Top with Mozzarella.
3 Place in microwave for one (1) minute, or salamanda until golden brown
4 Place chips in deep fryer, cook until golden brown.
5 Serve Chicken with sauce on top.
6 When all cooked, place Chicken and Chips on a plate, and serve.


Pasta, Alla Matriciana with Penne (Main)

Serving plate sizes:

Entrée pasta or risotto – ceramic 9 inch X 1 inch deep wide rim plate (230ml).
Main pasta – ceramic 11 inch X 1.5 inch deep wide rim plate (270ml).

Category: Pasta & Risotto
Servings: 1

Ingredients:

500 g Preperation, - 10L Pot Alla Matriciana Sauce 330 g Pasta Preperation, Penne *
* indicates sub recipe

Method:

1 Place sauce into a pan.
2 Heat sauce in pan till hot (above 60°C).
3 Place Pasta (which has already been pre-cooked) in boiling water.
4 Drain pasta and add to sauce.
5 Stir and mix well, simmer for one minute.
6 Serve with a piece of parsley on top.


Pasta, Calabrese with Penne (Main)

Serving plate sizes:

Entrée pasta or risotto – ceramic 9 inch X 1 inch deep wide rim plate (230ml).
Main pasta – ceramic 11 inch X 1.5 inch deep wide rim plate (270ml).

Category: Pasta & Risotto
Servings: 1

Ingredients:

80 g Sliced Kalamata Olives (MM,VR)
100 g Hot Salami (MM,VR)
100 g Preperation, - 44Lt Pot Napoletana Sauce *
100 g Mexican Mix *
330 g Pasta Preperation, Penne *
* indicates sub recipe

Method:

1 Place Mexican Mix, Olives and Hot Salami in a pan, and heat.
2 Add Napoletana and allow to Simmer for 2 minutes.
3 Place pasta in boiling water for 30 seconds.
4 Drain pasta and add to sauce.
5 Toss for 30 seconds, and plate up.
6 Garnish with Spring Onion on top.


Pizza Chicken (Large)

Special Instructions:

The method will be shown in more detail during training.

Category: Pizza Traditional
Servings: 1

Ingredients:

350 g Pizza Dough
90 g La Porchetta Special Formula Tomato
160 g La Porchetta Shredded Mozzarella (MM,VR)
200 g Chicken Breast (IS)
200 g La Porchetta Pineapple (MM,VR)
20 g Fountain BBQ Sauce (MM,VR)
* indicates sub recipe


Pizza Fresh Tomato (Large)

Special Instructions:

The method will be shown in more detail during training.
Sprinkle basil mix on top of cooked pizza before serving.

Category: Pizza Gourmet
Servings: 1

Ingredients:

350 g Pizza Dough
90 g La Porchetta Special Formula Tomato
160 g La Porchetta Shredded Mozzarella (MM,VR)
220 g Tomato, raw
3 g Basil Herb (MM,VR)
* indicates sub recipe


Pizza Meat Lovers (Large)

Special Instructions:

The method will be shown in more detail during training.

Category: Pizza Traditional
Servings: 1

Ingredients:

350 g Pizza Dough
90 g La Porchetta Special Formula Tomato
110 g La Porchetta Shredded Mozzarella (MM,VR)
200 g Shredded Cotto (MM,VR)
60 g Hot Salami (MM,VR)
70 g Bacon Rindless Middle rashers (MM,VR)
60 g Fresh Sausage
* indicates sub recipe


Pizza Pineapple (Large)

Special Instructions:

The method will be shown in more detail during training.

Category: Pizza Traditional
Servings: 1

Ingredients:

350 g Pizza Dough
90 g La Porchetta Special Formula Tomato
110 g La Porchetta Shredded Mozzarella (MM,VR)
260 g Shredded Cotto (MM,VR)
240 g La Porchetta Pineapple (MM,VR)

* indicates sub recipe


Pizza The Lot (Large)

Special Instructions:

The method will be shown in more detail during training.

Category: Pizza Traditional
Servings: 1

Ingredients:

350 g Pizza Dough
90 g La Porchetta Special Formula Tomato
110 g La Porchetta Shredded Mozzarella (MM,VR)
100 g Shredded Cotto (MM,VR)
30 g Hot Salami (MM,VR)
50 g Mushrooms, Sliced Buttons (MM,VR)
30 g Capsicum, Green
30 g Sliced Kalamata Olives (MM,VR)
30 g La Porchetta Pineapple (MM,VR)
20 g Anchovies Fillets (MM,VR)
50 g Onion, white
30 g Shrimp (MM,VR)
30 g Bacon Rindless Middle rashers (MM,VR)

* indicates sub recipe


Prawns, Garlic with Salad

Special Instructions:

Serve with a side Salad.
Serve Prawns in a bed of boiled Rice.

Category: Main
Servings: 1

Ingredients:

20 g Garlic, Crushed (MM,VR)
225 g Prawns, 16/20/pd or 40/kg
2 g Parsley Dry Leaves (MM,VR)
20 g Margarine (MM,VR) 2
cl Dry White Wine (MM,VR)
13 cl Cream, thickened (MM,VR)
1 serving Italian Side Salad 1/2 serve *
250 g Preperation, Rice-Long Grain *

* indicates sub recipe

Method:

1 Stir fry Prawns in Margarine and Garlic until Prawns are light pink.
2 Add White Wine and Parsley.
3 Add Cream and simmer for two (2) minutes.
4 Heat rice in microwave.
5 When cooked, place Rice, Prawns, & Salad on a plate, and serve.


Risotto, Vegetarian (Main)

Serving plate sizes:

 Entrée pasta or risotto – ceramic 9 inch X 1 inch deep wide rim plate (230ml).
Main pasta – ceramic 11 inch X 1.5 inch deep wide rim plate (270ml).

Category: Pasta & Risotto
Servings: 1

Ingredients:

400 g Mixed Vegetables Preperation *
375 g Preperation, - 44Lt Pot Napoletana Sauce *
2 g Oregano 1kg (MM,VR)
500 g Preperation, Rice-Arborio *

* indicates sub recipe

Method:

1 Heat sauce in pan till hot (above 60°C).
2 Add vegetables and oregano.
3 Simmer for 2 minutes.
4 Heat rice in microwave for 2 minutes.
5 Add rice to pan.
6 Stir and mix well simmer for 1 minute.
7 Serve with a piece of parsley on top.


Veal, Scaloppini with Mushroom Sauce & Vegetables

Special Instructions:

Serve with a side of Vegetables.

Category: Main
Servings: 1

Ingredients:

200 g Veal, Scaloppini (MM,VR)
1 serving Preperation, Mushroom Sauce *
1 serving Bowl of Vegetables 1/2 *

* indicates sub recipe

Method:

1 Cook Scaloppini both sides with Margarine.
2 Add Mushroom Sauce to pan, and simmer for two (2) minutes.
3 Boil or steam vegetables, until firm.
4 When cooked, place Veal and Vegetables on a plate, and serve.


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