Hunter Food
The Hunter is a rejuvenated region with cosmopolitan offerings in restaurant recipes, wine and distinctive produce. And wine defi nes the region. Why not; the Hunter Wine Country offers some of the best wine labels in the world!
The Hunter is a rejuvenated region with cosmopolitan
offerings in restaurant recipes, wine and distinctive produce.
And wine defi nes the region. Why not; the Hunter Wine
Country offers some of the best wine labels in the world!
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Giuseppe’s Restaurant<br />
Giuseppe’s great Italian food since 1970! Newcastles oldest family restaurant and<br />
now..... join us for our famous cooking classes where you can learn fabulous Italian<br />
dishes to cook at home. Corporate and personalised classes also available. Call<br />
Maria Licata today!<br />
PASTA E MARE<br />
600g fresh vongole, clams in shell<br />
600g fresh black mussels, brushed<br />
clean<br />
4 cloves garlic, chopped<br />
6 medium tomatoes, peeled and<br />
chopped<br />
50g anchovies<br />
chopped continental parsley<br />
1⁄2 cup white wine<br />
1⁄2 cup olive<br />
1⁄2 cup warm water<br />
1<br />
2<br />
3<br />
4<br />
5<br />
6<br />
Place vongole in salted cold water for three hours or more and<br />
refrigerate. Then rinse under cold water to eliminate sand.<br />
Place half the oil in a saucepan and chopped garlic. Sauté till golden<br />
brown.<br />
Add tomato, salt and simmer for around 10 minutes adding water<br />
midway. Set aside.<br />
Separately simmer the vongole and mussels in the remainder of the oil<br />
with the anchovies. Cook until the shellfish begin to open. Add fresh<br />
parsley. Add the wine and simmer for a further three minutes.<br />
Add in the tomato base you set aside and cook together for about three<br />
minutes.<br />
Serve with more fresh parsley and pepper on top of the best al dente<br />
linguini.<br />
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