La Piadina

La Piadina

106 Glenayr Ave

Sydney, NSW 2026

Danz & I had our 4^th anniversary a few weekends ago, so to celebrate being the food lovers we are, we decided to check out La Piadina which had been highly recommended.

A little piadinerie, with a funky feel to it.

It took us while to finally decide what to order. I felt like something light and basic, so Danz got stuck with what I wanted. The options were too good and we simply wanted to try everything on the menu. 

Limoncello to finish off the meal, perhaps?

This didn't happen. So we settled for an espresso while we waited for our food, and we watched. You can see it all! From them cooking the dough to slicing the prosciutto fresh off the bone right down to the final touches of sprinkling the pepper.

We ordered 2 to share; (the menu is numbered, so I don't have names)

First, what I would call a Speciale, with buffalo mozzarella, cherry tomatoes and basil. 

This combination is my all time favourite for ANYTHING!!!

Yes, it's basic but the flavours are perfect everytime. The warm bread slowly melting the cheese, with the fresh basil and juicy tomatoes full of so much flavour. & yeah this may sound funny but the salt and pepper really add to it.

Second, buffalo mozzarella, prosciutto, rocket and cherry tomatoes.

Danz and I created a pizza based on this very combination

see: The Loop @ Secret Slice

Again, the warm bread & melting cheese, with the soft taste of the cold freshly sliced prosciutto, add the strong taste of rocket & you have...

Perfection! 

The menu is great, and I definitely have a few more still to try. Speck is a must next time, as I haven’t had speck since Italy. 

From what I understand speck is a double smoked prosciutto 

the vegetarians, the carnivores, 

the gourmets and the basic’s 

they have you covered

& of course we couldn’t pass on a mini Nutella piadina. 

 I won't lie! 

I was wishing for it to be large and ooooozing with warm Nutella.

But no...

A perfect dessert to top off a wondeful meal!

Gnocco Fritto

Last year I spent a few months in Europe. 

First half; was spent with Mum & Brother travelling around the North of Italy, visiting family and eating plate after plate of delicious authentic Italian food.

To name a few;

Zia Rita’s Trofetti con pesto… fresh pesto only!

& Minestra brodo con tortelini

 

Genovese Focaccia

Speciale

 Mezzo Kilo, Nutella & Kinder, QC Gelato

~

Marti’s Pomodoro

I regret not taking more photo’s of the food I ate!

So one night at Marti’s, we walk in to find her dropping dough like squares into a shallow pan of oil.

Intrigued, we sat back and watched as each square bubbled and browned into a yummy soft, yet crispy bread.

We ate a few plain ones on the side while the rest of the batch was cooking. Before we were treated to cheeses and cold meats which is used for stuffing the Gnocco Fritto. 

To create a kind of, Gnocco Pocket.

Sweet and simple.

Downside; I forgot to ask for the recipe.

Having been a year it slipped from my mind. Until my gorgeous little Nonna told us about the local Napolitana club who were hosting a gnocco fritto lunch event.

& of course… there was no question! We would be going!!

These are the pics from our luncheon, enjoy.

Lambrusco

Penne Ragu

Pasta Leaf Ravioli

It’s been a while since I’ve written...
And the photo’s are now pilling up!


Way back, for Mother’s Day I took my wonderful Mamma to a pasta master class run by 
Nik and Rocco from My Kitchen Rules.

It was great!! I learnt a few things and came back with a few ideas and also a few of their recipes.
Oh Yeah… how could I forget… I also left with a Brand New Kenwood K-Mix. 

Thanks to the Winning Ticket – (FavColour) GREEN F50 (FavFerrari)

The tickets still in my purse.

So this weekend Danz and I tried Nik & Rocco’s Leaf Pasta Ravioli.
We messed it up a bit (& we rushed it). The pasta sheets were too thick but the leaf print came out perfectly.

The mixture we used for the filling; ricotta, finely chopped parsley, parmigiano and 1 egg.

Like I said the dough was too thick and we couldn’t get the ravioli mould to cut it properly. 

Hence the unique edges :)

We complimented the pasta with the suggested Sage & Butter Sauce.
This is when things got a bit crazy and when somehow our Sunday lunch turned into a competition.
 
So here are the entires:

Danz, Vegetarian Leaf Pasta Ravioli with Sage and Butter Sauce

After he plated up and mid way through me taking photos, Danz remembers the Pancetta!!

Danz, Leaf Pasta Ravioli with Pancetta and Sage Pasta Sauce 

with micro herbs

Sanj's, Leaf Pasta Ravioli and Pancetta 

cooked in a (little bit of..)

Sage and Butter Sauce 

(..Danz stole most of the sage for his dish)

topped with parma for that wholesome look. 

 So I Win!