Bracciolette di manzo
Minute steak with rocket, radicchio and pecorino
Serves 4

8 veal steaks (or beef minute steaks)
4 handfuls wild rocket, washed and dryed
1 Treviso radicchio, finely sliced
4 tbsp olive oil
8 tbsp extra virgin olive oil
100g Pecorino cheese, shaved
Juice of one lemon
2 lemons, slice two cheeks from each
Pepper
Sea salt

Heat a non stick griddle pan until smoking.  Lay the steaks on a tray and brush with the olive oil and season with salt and pepper.  Repeat on the other side.

Put the steaks on the griddle pan.  Cook on each side for approx one minute, should be pink in the middle i.e. once you have the diamond pattern, turn to the other side. Toss the rocket with extra virgin olive oil and lemon.  Arrange rocket on individual serving plates and arrange two steaks per plate with a piece of lemon and shavings of Pecorino to finish.

Zuppa del Pescatore
Seafood Soup

Serves 4

6 baby octopus, cleaned and cut in half
2 Western Australian Marrons (120g each), halved and de-veined
2 small fresh calamari, cleaned and cut into small pieces
8 king prawns, de-veined and shelled
8 scallops
16 vongole, purged
16 black mussels, de-bearded and scrubbed
400g fish fillet (blue-eye), cut into 4 pieces

½ brown onion, finely chopped
2 cloves garlic, finely sliced
1 birds eye chilli, finely sliced
1 cup dry white wine
3 cups Napoletana tomato sauce
20 basil leaves, chopped
1 tsp dry oregano
5 tbsp olive oil
Sardinian Bread

Sauté chopped onions, oregano and garlic.  Add the seafood, except the marron and cook on medium heat for one minute.  Add the wine and allow alcohol to evaporate.  Add the tomato sauce and simmer covered for two minutes.  Add the marrons and cook for further two minutes or until the shell turns orange in colour.  Finish with fresh basil and serve with crispy Sardinian bread.

Risotto con gamberi e piselli
Risotto with prawns and fresh peas
Serves 4

2 litres prawn or fish stock
1 cup freshly shelled peas
100g butter
1 small onion, finely chopped
300g Carnaroli rice
175mls white wine
12 green prawns, shelled and de-veined.
2 tbsp flat leaf parsley, chopped
salt & pepper

Cut the prawns into 2cm pieces.  Heat the stock in a pan until simmering.

Melt 50 g butter in a heavy based saucepan.  Add the onion and cook gently until translucent.  Add the rice and cook, stirring with a wooden spoon over a medium heat until the fully coats the rice (approx three minutes).

Add the white wine and simmer until absorbed.  Add the hot stock a ladleful at a time, stirring well between each ladle.  Continue adding stock and stirring for approx 15 minutes.  Add the peas and cook for a further five minutes.  Add the prawns and cook for a further minute.

When the rice is tender and moist and all the stock has been added, remove form the heat and allow to rest for 30 seconds. Add the remaining butter and parsley stirring vigorously (know as ‘mantecare’ and season with salt and pepper.