An abundant larder
Here we have olives, salsa, fungi, pancetta, salsicce, formaggio e bottarga. Just a few samples from my pantry.
Some photo's of the beautiful ingredients and finished recipes.
Here we have olives, salsa, fungi, pancetta, salsicce, formaggio e bottarga. Just a few samples from my pantry.
Egg plant, sun dried tomatoes and dried chilli's. A great start for the explosive mixture.
These are gathered in April from all over the Mornington Peninsula. The three varieties commonly found are: Pine Mushrooms, Slippery Jacks and the Large Brown. All make great eating, but make sure you know what they look like!
This is Bottarga, salt cured fish roe. A very simple and tasty preserve that can be used with pasta or makes a great scrambled eggs!
Nothing beats salsa made from your own home grown tomatoes, or pesto from basil grown in your garden.
A crusty bread is essential to accompany all of the preserves with a good bottle of wine.
