Chef's RecipesBaked eggplant and ricotta sformato with fregola and roasted tomato sauceAustralian Gourmet Traveller and Stokehouse restaurant Italian vegetarian entree recipe for baked eggplant and ricotta sformato with fregola and roasted tomato sauceNow to love|Sep 28, 2007
Chefs' RecipesAgostino's chocolate, clementine and aniseed zalettiIt's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.Now to love|Jun 06, 2019
Chefs' RecipesAgostino's endive salad with pistachio, Taleggio, apple and MontasioNo more ho-hum side salads. This one is big on texture and layers of flavour.Now to love|Feb 20, 2020
Chefs' RecipesAgostino's mushroom tortelloni with buffalo ricottaSeek out whatever 'shrooms are in season, then make this filled pasta.Now to love|Jun 05, 2019
Chefs' RecipesAgostino's braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.Now to love|Jun 03, 2019
Chefs' RecipesGrilled cuttlefish with new potatoes, sopressa piccante and green sauceServe the charred cuttlefish with a classic salsa verde, sopressa piccante and new potatoes, and you've have an impressive entrée on your hands.Now to love|Jun 08, 2019