Easter Menu by Al Dente
Weekly Specials
A true classic Italian dish! Spaghetti alle Vongole done the Al Dente way. We're infusing our fresh pasta dough with some parsley before we make the tantalising spaghetti strands with our Monferrina P6 pasta machine, and packing it with a delicious sauce of vongole, chilli, garlic and white wine. Perfect with a glass of Garganega in the springtime evening warmth!
An Aussie national treasure, the pie is, and this one's right up there with some of the best I've had. In commemoration of Davide's citizenship, we've gone as Australian as we can, without sacrificing too much Italianity. Our Lamb pie starts with a shortcrust pastry base, then has a lovely layer of smoky potato at the bottom, covered by show cooked lamb shoulder and its roasting sauces. We cover with a layer of puff and leave you to bake a little at home, before pouring our rich lamb jus over the top. What better way to enjoy our Lamb pie than with a nice cold Baladin Nazionale beer, the first ever entirely made Italian beer, even the wheat and hops are made in Italy, cheers to that, mates! (Our pie serves one person only)
Fresh, house made spaghetti. Rich and perfect with any of Al Dente's ragu!
Made with three different types of mushrooms, this vegetarian ragu is full-flavoured with the sweet richness of ripe tomatoes and a hint of chilli. It goes beautifully with any type of pasta, but we love it with our pillowy potato gnocchi!
We've finally caved and decided to make a tiramisu. There have been more requests for us to make this over the last four years of business (isn't that something spectacular in itself?!) than anything else... So, here it is. We've not strayed too far from tradition with our Tiramisu, and the reasoning behind that is the same we'd apply if we had a Ferrari... Perfection doesn't need a makeover!
Condiments, Spices
Staples
Cacio e Pepe will remain a staple in our home, and in yours. A simple pecorino and pepper fonduta is folded into golden semolina pasta to create a signature dish that we're sure you're going to love. NOTE: Our Tortellini Cacio e Pepe doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage as an accompaniment!
We're happily obsessed with making soft gnocchi that taste like potato not flour. These heavenly pillows don’t need a complex sauce - a little tomato, a drizzle of oil, a grating of cheese and dinner is done. Another option is a burnt butter, garlic and sage sauce. Of course, they are lovely with our lamb ragu too! You can serve the gnocchi simply boiled or lightly pan fry once cooked. FRESHLY FROZEN
Simple is best when it comes to Italian food and it doesn’t come simpler or better than our rich napoli, with the natural sweetness of tomatoes, onions and a touch of garlic and basil. It’s great with any of our pastas.
When we make our slow-cooked ragu, the whole kitchen is infused with warm, comforting aromas. We are so excited for you to have the same experience. We use lamb shoulder because it falls apart after slow cooking, plus a little tomato, red wine and herbs.
This is a traditional bolognese made with beef for body and flavour and pork for sweet softness. It's slow-cooked to meld the flavours properly just like nonna would do.
Italians know that simple often means best - this burnt butter and sage sauce is the perfect herby, toasty dressing for filled pasta. You can also let it melt over grilled meats or potatoes for a luxe finish.
Our Chilli oil is simple and very effective. Great to add an extra kick to any tomato based pasta sauce, or to drizzle a little over a good woodfired pizza. We've been loving it on our bacon & eggs in the morning, too!
Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. From the polders of northern Italy, the cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage. Full-bodied, this hard cheese delivers a savoury and nutty touch with a dense and somewhat flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as an accoutrement to your dish. A heritage unmatched by most cheeses, Grana Padano is in a class of its own, unique in nuances of both taste and texture.
Preserved Fish, Caviar
These anchovies are incomparably good. Currently Andrea & Michelle's favourite midnight snack on a good piece of toast with a lot of butter. Or better yet, straight from the tin.
These high quality Paco Lafuente Sardinillas are cleaned, selected, and categorised by hand and preserved in Spanish Olive Oil with just a little salt. A super-tasty way to share a pleasure, no matter the time of day (in my humble opinion)
Up to 12 sardines per tin in olive oil. Small and full of taste. This is a blue fish with high quantity of Omega 3 acids, very good for you! Delicious on crackers or bread, toss a few in a salad or in a pasta dish. And of course, straight out of the can as part of antipasti or a very good midnight snack!
Mussels from the Galician coast prepared in one of the most genuine sauce in Spain: Escabeche, which is made with paprika, vinegar, oil, garlic and bay leaves. A delicious savoury treat to have in the kitchen pantry.
Gluten Free
Irollo brings the traditional taste of Tuscany into your home, thanks to their gluten free alternative to the prized pappardelle made with corn & rice. Honestly, this is some of the best GF pasta we've ever tried, so much so that we even use it in the restaurant for GF diners!
Irollo brings the traditional taste of Tuscany into your home, thanks to their gluten free alternative to the prized spaghetti made with corn & rice. Honestly, this is some of the best GF pasta we've ever tried, so much so that we even use it in the restaurant for GF diners!
