Cozze Marinara or Pomodoro

toasted bread topped with freshly chopped tomato marinated

Bruschetta Pomodoro

riceballs stuffed with ham & cheese and spicy bolognese, served with tomato sauce

Arancini Alla Siciliana

king prawns with garlic, white wine and butter sauce

King Prawns

whitebait served with tartar sauce and salad garnish

Bianchetti

fresh avocado filled with a iceberg salad prawns and homemade cocktail sauce

Avocado E Gamberetti

timbale of aubergines with mozzarella tomato, basil and parmesan, oven baked

Melanzane Parmigiana (V)

risotto with mushroom, courgetts, mixed peppers.

Risotto Vegetariano

fresh slices of avocado, mozzarella and tomatoes drizzled with virgin olive oil

Insalata Tricolore

bufala mozzarella wrapped with parmaham, wild rocket

Bufala E Parma

deep fried mozzarella served with tomato sauce, wild rocket

Mozzarella Fritto

(toasted bread Fiorentina topped with cheese, spinach & egg)

Mix Crostini Olives

Zuppa Del Giorno

spaghetti with king prawns, baby prawns, garlic, chilli and tomato sauce

Spaghetti Alla Pescatora

garlic, chilli, fresh parsley and tomato sauce

Penne with Arrabbiata

fresh slices of avocado, mozzarella and tomatoes dizzled with virgin olive oil

Insalata Tricolore (V)

toasted bread topped with cheese, spinach & egg

Mix Crostini

spaghetti with a rich, slowly braised minced beef and tomato sauce

Spaghetti Bolognese

penne with aubergine, courgettes, mushroom, onion

Penne Ortolana

penne with garlic, chilli, fresh parsley and tomato sauce

Penne Arrabbiata

served with cream or Pomodoro tomato sauce

Cozze Marinara

Involtini Di Salmone E Mascarpone

Funghi Trifolati

fresh grilled sardines drizzled with extra virgin olive oil

Sardine Alla Griglia

Rinse mussels under cold running water. Discard any open mussels that do not close when tapped. Remove the beard (byssal threads) by pulling or cutting close to the shell. Scrub the shells if needed. Place cleaned mussels in a bowl, sprinkle with 1 tsp salt and 1/2 tsp black pepper and set aside in the refrigerator until ready to cook (no more than 1 hour).

Heat 2 tbs extra-virgin olive oil and 1 tbs butter in a large wide sauté pan or deep skillet over medium heat until butter melts and begins to foam.

Add 1/2 cup finely chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes.

Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, cook 30–45 seconds until fragrant but not browned.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits. Bring to a simmer and reduce by half, about 2–3 minutes.

Add 14 oz crushed tomatoes and 1 tbs tomato paste to the pan with reduced wine. Stir to combine, bring to a gentle simmer. Add 1/2 tsp sugar (optional) and 1/2 tsp salt, simmer gently 8–10 minutes to slightly thicken and meld flavors. Stir in 6 torn basil leaves and 1 tsp finishing olive oil.

Make the sauce

Increase heat to medium-high. Add the cleaned mussels to the tomato sauce, cover the pan with a tight-fitting lid, and steam for 5–7 minutes, shaking the pan once or twice, until mussels open. Discard any mussels that remain closed.

Cook mussels in sauce

Stir in half of the chopped parsley (about 1 tbs). Taste and adjust seasoning with additional salt or pepper if needed. If serving with pasta, toss the cooked al dente spaghetti or linguine (8 oz) directly into the pan with the mussels and sauce, coating pasta for 1 minute. Transfer to bowls, garnish with remaining parsley and lemon wedges. Serve with crusty bread to soak up sauce.

Finish and serve

After reducing the wine in the aromatics step, reduce heat to low and stir in 3/4 cup heavy cream. Bring just to a gentle simmer (do not boil vigorously) and let it thicken slightly for 2–3 minutes.

Deglaze and add cream

Stir in 1/4 cup grated Parmesan, 1 tsp lemon juice and 1 tsp lemon zest. Season with 1/4 tsp salt and taste; add black pepper as desired. If sauce feels too thick, add 1–2 tbs of reserved pasta water or a splash of the white wine.

Add cheese & flavor

Increase heat to medium-high, add the cleaned mussels to the cream sauce, cover and steam 5–7 minutes until mussels open, shaking the pan occasionally. Discard any unopened mussels.

Cook mussels in cream

Stir in chopped parsley (about 2 tbs). If serving with pasta, toss in cooked spaghetti or linguine to coat. Spoon mussels and sauce into bowls, garnish with extra parsley and lemon wedges, and serve with crusty bread.

Always discard any mussels that remain closed after cooking. Adjust seasoning after cooking: add more salt, pepper, or a squeeze of lemon as needed. Serve immediately while hot.

If you want both versions on one menu: prepare one pan tomato and one pan cream, or make the tomato base and finish a portion with cream (stirring in cream and cheese at the end) to create a creamy tomato variation.

fresh mussels (cleaned, beards removed)

salt

black pepper

extra-virgin olive oil

unsalted butter

yellow onion, finely chopped

garlic, minced

red pepper flakes

dry white wine

fresh parsley, chopped

canned San Marzano or crushed tomatoes

tomato paste

sugar (optional, to balance acidity)

fresh basil, torn

salt (for sauce)

extra-virgin olive oil (finishing)

spaghetti or linguine, cooked al dente

heavy cream

grated Parmesan or Pecorino Romano

lemon zest

fresh lemon juice

salt (for cream sauce)

chopped fresh parsley

lemon wedges

crusty bread

Core and finely dice the tomatoes (remove seeds if very watery). Place diced tomatoes into a medium mixing bowl.

Prepare tomatoes

Finely chop the basil and add to the bowl with tomatoes.

Mince 2 garlic cloves and, if using, finely dice the shallot. Add both to the tomato-basil mixture.

Add 3 tablespoons extra-virgin olive oil and 1 teaspoon red wine vinegar to the bowl. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Stir everything gently to combine.

Taste and adjust seasoning. Let the mixture sit at room temperature for 15–30 minutes to macerate and allow flavors to meld. Stir once or twice while it rests.

Preheat the oven to 425°F (220°C) or heat a grill pan. Slice the baguette on a diagonal into 1/2-inch (1.2 cm) thick slices to yield about 12–16 slices depending on loaf size.

Brush each side of the bread slices lightly with 2 tablespoons extra-virgin olive oil.

Arrange slices in a single layer on a baking sheet and toast in the oven 6–8 minutes, then flip and toast an additional 4–6 minutes until golden and crisp. Alternatively, grill the slices over medium-high heat 1–2 minutes per side until charred-edged and crisp.

Remove toasted bread from oven or grill. While still warm, rub the top surface of each slice with the cut side of the halved garlic clove to impart a gentle garlic aroma.

Spoon the tomato mixture generously onto each toasted slice just before serving so the bread remains crisp (about 1–2 tablespoons topping per slice). If desired, sprinkle about 2 tablespoons grated or shaved Parmesan over the assembled bruschetta or garnish with extra whole basil leaves.

Serve immediately. Leftover tomato topping can be refrigerated up to 24 hours; bread should be toasted fresh for best texture.

ripe plum or salad tomatoes

fresh basil leaves

garlic (cloves)

red wine vinegar

sea salt

optional: finely diced shallot

rustic baguette or country loaf

extra-virgin olive oil (for brushing)

garlic (halved for rubbing)

optional: grated or shaved Parmesan

Bring the chicken or vegetable stock to a gentle simmer in a saucepan and keep warm over low heat.

Prepare stock

In a wide heavy-bottomed skillet or medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and cook until translucent, about 4 minutes.

Add the Arborio rice and stir to coat for 1 to 2 minutes until edges of the grains become translucent.

Pour in the white wine and simmer, stirring, until mostly absorbed.

Add warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for about 18–20 minutes until rice is tender but slightly al dente and mixture is creamy.

Remove from heat. Stir in remaining 1 tablespoon butter, grated Parmesan, salt and pepper. Allow rice to cool slightly (10–15 minutes), then beat 2 eggs and stir into the warm rice to bind. Spread rice on a rimmed tray and refrigerate until cold and firm, at least 1 hour (can refrigerate up to overnight).

Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add diced onion, carrot and celery and cook until softened, about 6 minutes.

Add minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add ground beef. Break up with a spoon and cook until no longer pink, about 6–8 minutes.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes, red pepper flakes, dried oregano, salt and pepper. Reduce heat to low and simmer gently, uncovered, for 15–20 minutes until thickened. Stir in chopped fresh basil and remove from heat. Taste and adjust seasoning. Allow to cool.

Prepare six small parcels by placing a cube of cheese on a slice or folded piece of ham; the ham should wrap around the cheese to form a compact center. Keep chilled until assembly to prevent melting.

Set up a breading station: a shallow bowl with flour, a bowl with beaten eggs whisked with 2 tablespoons cold water, and a shallow dish with breadcrumbs seasoned with 1/2 teaspoon salt.

With chilled risotto, scoop about 3/4 cup of rice (roughly golf-ball to tennis-ball size depending on final desired size) into your hand. Flatten into a disc in your palm.

Place one ham-and-cheese parcel in the center of the rice disc and 1 to 2 teaspoons of cooled spicy bolognese on top of or beside the ham (avoid overfilling to prevent bursting). Carefully fold the rice around the fillings, pressing firmly to form a compact ball. Repeat to make 6 arancini.

Roll each rice ball lightly in flour, then dip into the beaten egg, letting excess drip off, then roll thoroughly in breadcrumbs to coat. For extra-crispy crust, double-coat by repeating egg and breadcrumb step.

Place coated arancini on a baking sheet and refrigerate for 20–30 minutes to set the coating before frying.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 40–60 seconds.

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and heated through. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with salt.

While arancini chill or fry, make the tomato sauce: heat 1 tablespoon extra virgin olive oil in a small saucepan over medium heat. Add sliced garlic and cook 1 minute until fragrant but not browned.

Add crushed tomatoes, sugar (if using), salt and pepper. Simmer gently for 10–12 minutes to meld flavors. Stir in torn basil leaves off heat.

Plate 1–2 arancini per person on a shallow pool of warm tomato sauce. Sprinkle with grated Parmesan and chopped parsley. Serve immediately while hot, with extra sauce on the side.

Arborio rice

Chicken or vegetable stock

Dry white wine

Onion, finely chopped

Unsalted butter

Olive oil

Parmesan cheese, finely grated

Salt

Black pepper

Eggs (for risotto binder)

Yellow onion, finely diced

Carrot, finely diced

Celery, finely diced

Garlic, minced

Ground beef (or beef-pork mix)

Canned crushed tomatoes

Tomato paste

Red pepper flakes

Dried oregano

Fresh basil, chopped

Provolone or mozzarella, cut into 3/4-inch cubes

Cooked ham, thinly sliced and folded

All-purpose flour

Large eggs (for breading)

Cold water

Plain breadcrumbs (preferably panko)

Vegetable or peanut oil (for deep frying)

Extra virgin olive oil

Garlic, sliced

Sugar (optional, to balance acidity)

Fresh basil leaves, torn

Grated Parmesan (for serving)

Fresh parsley, chopped

If your prawns are frozen, thaw fully in the refrigerator or under cold running water. Pat the prawns very dry with paper towels. Season both sides lightly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp lemon juice; set aside while you prepare the sauce (5–10 minutes).

Prep prawns

If shells are on and you prefer them removed, peel and devein before seasoning; leave tails on for presentation if desired.

In a large skillet over medium heat, melt 2 tbsp of the butter with 1 tbsp olive oil. Add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Cook aromatics

Increase heat to medium-high and pour in 1 cup dry white wine. Stir, scraping any browned bits from the pan. Bring the wine to a gentle boil and reduce until the liquid is reduced by about half (about 4–6 minutes). This concentrates the flavor and cooks off alcohol.

Deglaze with wine

Lower heat to medium-low. Whisk in the remaining 2 tbsp butter, one tablespoon at a time, until the sauce is glossy and slightly thickened. Stir in 1 tsp lemon zest, 1 tbsp fresh lemon juice, 2 tbsp chopped parsley and 1 tsp red pepper flakes (optional). Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Finish sauce

With the sauce at a gentle simmer (not rapidly boiling), add the seasoned prawns in a single layer to the skillet. Cook undisturbed for about 1½ to 2 minutes, then flip each prawn and cook an additional 1–2 minutes, until prawns are opaque, pink, and just cooked through (internal temperature ~120–130°F / 49–54°C for prawns). Do not overcook — they will become tough if left longer.

Spoon the sauce over the prawns while they cook so they absorb the flavors. If the pan becomes too dry, add a splash of white wine or a tablespoon of water.

Remove skillet from heat. Stir in remaining 0 tbsp (if any) butter for extra gloss and 1–2 tbsp chopped parsley. (Note: ingredient list accounts for total butter; adjust to preference.)

Transfer prawns and sauce to a warm serving plate or serve directly from the skillet. Serve with lemon wedges and crusty bread to mop up sauce, or spoon over cooked pasta or rice. Garnish with additional chopped parsley and a light grind of black pepper.

king prawns (raw, shelled and deveined, tails on or off per preference)

kosher salt

black pepper (freshly ground)

lemon juice

garlic (finely minced, about 3 cloves)

shallot (finely minced)

dry white wine (e.g., sauvignon blanc or pinot grigio)

fresh parsley (finely chopped)

red pepper flakes (optional)

salt (to taste)

black pepper (freshly ground, to taste)

crusty bread or cooked pasta/rice (optional)

In a small bowl combine mayonnaise, chopped cornichons (or pickles), chopped capers, finely chopped shallot, lemon juice, Dijon mustard and chopped parsley. Season with salt and pepper to taste. Stir until smooth, cover and refrigerate for at least 15 minutes to let flavors meld.

Make the tartar sauce

In a medium bowl combine mixed salad leaves, sliced cucumber, sliced red onion and halved cherry tomatoes. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon lemon juice. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently and set aside chilled while you cook the fish.

Prepare salad

Pat the whitebait dry with paper towels and place in a bowl. In a shallow dish whisk together flour, cornmeal (if using), 1/2 teaspoon black pepper, 1 teaspoon salt and garlic powder (if using). In a second bowl beat the eggs and then whisk in the cold sparkling water to make a light batter. Keep both dry and wet mixtures ready.

Prepare dredging mixture and batter

Pour enough vegetable oil into a wide skillet or shallow frying pan to give about 1/2 inch (1–1.5 cm) depth. Heat over medium-high until oil reaches 175°C (350°F) or is shimmering. If you don't have a thermometer, test with a pinch of flour — it should sizzle immediately.

Heat oil

Working in batches to avoid overcrowding, dredge small handfuls of whitebait first briefly in the flour mixture, then dip into the egg-sparkling-water batter allowing excess to drip off. Carefully add to hot oil in a single layer. Fry 1.5–3 minutes per side, or until the coating is crisp and pale golden and the fish are cooked through. Use a slotted spoon or spatula to turn if needed.

Coat and fry

Remove fried whitebait to a wire rack set over a baking sheet or onto paper towels to drain. Immediately sprinkle with a light pinch of salt and a little cracked black pepper. Keep in a warm oven (90–100°C) if frying remaining batches so all are served hot.

Cozze Marinara Or Pomodoro