Recipes | Dinner Ideas from Sabato New Zealand – Tagged "recipe - pasta"

Summer Farfalloni with Zucchini and Pesto

Bring a touch of summer to your table with a delightful mix of farfalloni, zucchini, and pesto. Enjoy this versatile dish either warm or cold, and enjoy outdoors while pairing...

Orecchiotte with Broccoli & Parmigiano Reggiano

Orecchiotte (big ear) semola (to stuff) pasta shells are made by artisan producer, La Genuina, in Puglia, Italy. Drawing on the recipes of their grandmothers and high-quality durum wheat semolina,...

Fregola, Broccolini, Mint and Almond Salad

Simple yet bursting with flavour! Enjoy the delightful blend of fregola, broccolini, almonds, and mint—a refreshing dish perfect for any season. Serve it as a standalone meal or as a...

Pappardelle with Anchovy and Olive Sauce

Cozy up with this delightful egg pappardelle dish, bathed in a rich anchovy and olive sauce that promises to leave you savouring every last bite!

Bucatini with Rocket, Mozzarella and Coppa

If you're in the mood for a quick, hassle-free dinner tonight, give this delicious recipe from Julie Le Clerc a go. Featured in the Sabato 2024 catalogue, this bucatini with...

Slow Braised Lamb with Preserved Lemons, Olives and Fregola

Julie Le Clerc's slow braised lamb featuring the perfect harmony of tender meat, tangy preserved lemons, rich olives, and hearty fregola is the perfect recipe for winter entertaining. Prepared with...

Orecchiotte with Nduja

Both comforting and adventurous, our orecchiotte with nduja dish is a celebration of authentic Italian flavours, to ensure a truly unforgettable dining experience. Whether you're a spice lover seeking a...

Farmhouse Bean and Risoni Soup

Warm up this winter with this delectable dish by Julie Le Clerc. Its simplicity and delicious combination of flavours make this a stress-free dish to turn to, sure to impress...

Glazed Duck Breasts with Gnocchi and Spinach

These delicious barbeque glazed duck breasts, served with gnocchi and spinach, are wonderful for a flavoursome, warming mid-week dinner.

Squid Ink Linguine with Mussels & Nduja

Rustichella pasta can always be relied on to cook to a perfect al dente and to maintain its texture, which is perfect for holding onto pasta sauce. Rustichella's striking black squid...

Duck Confit with Porcini, Artichokes and Gnocchi

This delightful recipe by Julie Le Clerc features deep savoury flavours brightened by cherry tomatoes and fresh basil. The duck confit legs, prepared in the Sabato kitchen are tender, moist...