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Italy has brought the world a lot of fabulous things – Sophia Loren, the Vespa, the first toilet – but perhaps nothing is as impressive as their food. At Vapiano we've scoured the length and breadth of 'the boot' to accumulate the best traditional recipes and brought them back here to Oz. Then, we’ve set about re-creating those recipes using only the best local Australian produce. And by local we mean REALLY local. In fact our fresh pasta, pizza dough and herbs come from IN the restaurant itself, and all of our produce and staples we try to source from within 150 kilometres. The result?Bellisimo dine-in and takeaway Italian food with bonza flavour – a true Italian-Australian taste creation. Can’t wait to come in? Then try one of our recipes at home to whet your appetite!
Gamberi e Spinaci
Ingredients
5 tbsp olive oil
2 handfuls of king prawns, peeled with the head and tails removed
1 diced onion
240ml cream
2 handfuls of spinach leaves, washed and dried
16 cherry tomatoes
1 tbsp basil pesto
Salt, pepper and nutmeg to taste
Pinch of dill
Generous sprinkle of parmesan
300g linguine
Method
1. Heat the olive oil in a pan then add the onion and fry until golden.
2. Add the prawns and the pesto and cook for approximately 2 minutes. Season with salt, pepper and nutmeg.
3. While the prawns are cooking, cook the pasta in salted boiling water until al dente. Drain, and then add to the prawns.
4. Add the cream, tomatoes and spinach, mix well and cook over a low heat for 2 minutes or until the spinach is softened. Sprinkle with parmesan and dill and serve immediately. Voila! Your first taste of Vapiano!
