Fusilli with Pesto, Goat's Cheese and Balsamic Glaze
A simple, quick-to-make pasta that’s creamy, comforting, and full of flavour. Soft goat's cheese, crunchy pine nuts, and a touch of balsamic glaze come together effortlessly for a dish that...
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Read morePan-fried Gnocchi with Spinach, Tomatoes and Pine Nuts
The ever-so-clever, Julie Le Clerc, created this quick and smart recipe for Pan-fried tomato gnocchi with spinach, tomatoes and pine nuts for us, to showcase this terrific new product. Utilising a...
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Ideas for using leftover risotto
Two simple ideas for using up delicious leftover risotto. Arancini Roll cold, leftover risotto into walnut-sized balls. Dip risotto balls in Girolomoni '00' flour, then into beaten egg and finally...
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Italian Bruschetta
A delicious snack food from Italy. Bruschetta has many variations and may include toppings such as cured meat, cheese, vegetables or often fresh chopped tomatoes.
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Sabato Marinades
Aubergine, broccoli, mushrooms, beef, lamb, pork, chicken, seafood, salmon – almost anything can benefit from the infusion of flavour a good marinade will give, and meats will be tenderised too....
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Spice-rubbed BBQ Lamb with Puttanesca Salsa
This simple and very delicious Julie Le Clerc creation was designed to be enjoyed as a leisurely meal. The La Chinata Sazonador paella seasoning takes all of the guess work...
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Read moreFarro Salad with Fennel, Salami and Grana Padano
This salad is perfect for any occasion and can be enjoyed as a side at a dinner party or as a lovely salad on its own.
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Valrhona Chocolate Truffles
These meltingly rich Valrhona chocolate truffles with Valrhona Manjari chocolate are simple to make and are so perfect with a cup of full-flavoured black coffee.
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Chocolate and Hazelnut Semi-freddo
This recipe has been created by Julie Le Clerc especially for chocolate lovers! It uses Valrhona, fondly referred to as the ‘Rolls Royce’ of chocolate, Valrhona’s reputation for exceptional quality...
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Read moreClassic Orange Marmalade Glazed Ham
A recipe to use year after year! This fabulous glaze embodies the sweet yet bitter orange flavour from the marmalade, while the mustard provides a welcome tang.
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Read moreHarissa and Orange Glazed Ham
Makes glaze for 1 whole ham to serve up to 30 people. 7-8kg cooked leg of ham on the bone230g jar orange marmalade3 Tbsp Sabato Julie Le Clerc spicy harissaFinely...
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Duck Confit with Chestnut Pancetta Crumble & Green Beans
This one-skillet dish is easy to prepare and so delicious to devour. It is filled with succulent flavours and best accompanied with a glass of Tezza Valpolicella. Serves 4 4 legs...
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Ferron Rice, Salami & Artichoke Salad
The plump grains of Ferron rice hold a dressing well and their nutty flavour is complemented by the earthiness of the artichokes, the piquant sharpness of the pepper drops and...
