Hunter Food

Caffé Giannotti
Well-known Hamilton identity, Gianna Della Grotta is back on Beaumont Street
having recently reopened the made-over Café Giannotti. Chef Kirk Aislabie has
designed a modern Australian and European menu to tantalise your tastebuds.
Grab a bottle and try a risotto or the superb rib-eye steak, the eternally
satisfying chilli-salt squid or one of the many European-style desserts direct from
Leichhardt’s best patisseries. Café Giannotti is open Monday to Saturday from
7.30am till late and on Sundays from 7.30am till 5pm.
VEAL WITH OLIVE AND SUN-DRIED TOMATO TAPANADE
600g trimmed veal fillet
80g prosciutto ham
80g English spinach, cleaned and
washed
80g fetta cheese
Sweet Potato Fritter
320g grated sweet potato
1 egg
2 tablespoons self raising flour
200ml beef jus
Olive And Sun-dried Tomato Tapenade
10 Kalamata olives
4 semi sun-dried tomatoes
garlic
olive oil
Tapanade
60 Kalamata olives
1/2 Spanish onion
4 semi-dried tomatoes
teaspoon garlic
olive oil
Serves 4
1
2
3
4
5
Grate the sweet potato, add egg, flour and seasoning and mix well.
Heat a pan and cook until golden brown on both sides, finish off in the
oven.
Blanch the spinach and add seasoning and crumbed fetta cheese.
Season and cook three medallions of veal for each portion. Cook to
medium rare.
For the tapanade, deseed the olives, dice Spanish onions, roughly chop
semi-dried tomatoes and put all the ingredients in a blender along with
the garlic and olive oil. Blend to a thick paste.
Run beef jus around base of plate then place fritter in the centre. Add
the spinach and fetta mix and layer veal and tapenade on top. Finish
with a piece of grilled prosciutto if desired.
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