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Food

Stefano Manfredi’s minestrone

Preparation time
Cooking time
Serves
10

INGREDIENTS

3 tbsp extra virgin olive oil

2 onions, diced

8 garlic cloves, each cut into 3–4 pieces

1 celery heart including the pale, tender leaves, sliced

2 large or 4–5 smaller carrots, cut into bite-sized pieces

2 cups roughly chopped savoy cabbage

2 bay leaves

1 cup fresh flageolet beans, or other fresh (or cooked dried) beans

350g waxy potatoes, peeled and diced

200g tinned Italian tomatoes, crushed

100g carnaroli rice

Salt

150g spinach, roughly chopped

1 cup flat-leaf parsley, roughly chopped

60g parmesan rind, cut into 1cm cubes

Freshly ground black pepper

Freshly grated parmesan to serve

METHOD

1. Heat the oil in a heavy-based pot and add the onion, garlic, celery heart, carrot, cabbage and bay leaves. Lightly fry the vegetables for 2–3 minutes without letting them colour. Stir in the beans, potato and tomato, then cover the ingredients with water. Once the soup comes to the boil, add the rice and turn down to a simmer. Add a few good pinches of salt and simmer for 20–25 minutes.

2. Add the spinach, parsley and parmesan rind and simmer for another 5 minutes. Remove from the heat and season to taste. Serve with plenty of grated parmesan and crusty bread.

Food
Preparation time
Cooking time
Serves
10

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Two Blues Sauvignon Blanc 2014
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Impress with: Giovanni Pilu
Words by Mark Hughes on 1 Jul 2015
Sardinian-born chef Giovanni Pilu speaks proudly of 17 years of restauranting in Sydney. He has had great success, starting with Cala Luna at The Spit and now at one of the most beautiful venues in Australia, Pilu at Freshwater, on Sydney’s northern beaches. But more than that, he has personally educated Australians about the unique cuisine of Sardinia, and how it fits into the deliciously varied world of Italian food. “When I first came here Sardinian food was very unknown to Sydneysiders,” says Giovanni. “So when I started my first restaurant and cooked Sardinian food it was quite challenging. People had never seen it before, so to get them to trust what we did wasn’t easy. But they really enjoyed it. Now, people are demanding it, so it has turned a bit.” While there are major differences in food across the regions of Italy, the cuisine of Sardinia is perhaps the most distinct. “It is very different from say Lombardy, Lazio or Tuscany, where things can be similar because they are all attached to one another,” says Giovanni. “Being an island that was invaded by so many different cultures throughout history has resulted in a crazy diversity of food and culture and created a cuisine that is very unique.” At the heart of Sardinian food is seafood, game and pecorino (cheese). “If people say pecorino, they know it is from Sardinia. It is a big part of our menu at Pilu, to the point that our cheese plate is only made up of pecorino.” Watch our interview with Giovanni Pilu below: Check out the recipe for Giovanni's beautifully simple Pecorino broth with pumpkin & chestnuts as well as his delicious recipe for Malloreddus with chickpeas, vongole, chilli and parsley .
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories