HOOK, LINE & SINKER
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“THIS MENU IS A LOVE LETTER TO WHAT NEEDS TO BE CELEBRATED THE MOST: BEING TOGETHER WITH THOSE WE LOVE, AT LAST!”
STUFFED & BAKED MUSSELS WITH PARSLEY AND PECORINO
SERVES 4
½ bunch flat-leaf parsley, finely chopped
2 garlic cloves, crushed
1 red chilli, finely chopped
200g fine sourdough breadcrumbs
¼ cup (20g) finely grated pecorino
⅓ cup (80ml) extra virgin olive oil
1kg pot-ready mussels
Lemon wedges, to serve
Preheat oven grill to 250ºC. Line a large baking tray with foil.
Place parsley, garlic, chilli, 1 tsp salt flakes, breadcrumbs, pecorino and oil in a bowl and season with freshly ground black pepper, to taste. Mix until you have a wet mixture. Set aside.
Using a sharp paring knife, open the mussels. Discard the empty half shells.
Top mussels in remaining half shells with a heaped tablespoon of filling and press down slightly. Place mussel halves on prepared tray and grill for 4-5 minutes until golden. Serve with lemon wedges.
@silviacollocaofficial
KINGFISH CRUDO WITH PROSECCO VINAIGRETTE
SERVES 4 AS A STARTER
100ml prosecco¼ cup (60ml) extra virgin olive oil½ tsp caster sugarJuice of 1 lemon250g skinless sashimi-grade kingfish, sliced 3-4mm thick3 baby cucumbers, thinly sliced into rounds3 zucchini flowers, stems thinly sliced, flowers pulled apart½ radicchio driedChilli flakes, to serve
