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  • Main

    Pan Fried Fish With Tomato And White Wine

    • 4 x 160g fish fillets or cutlets
    • 1 tablespoon olive oil
    • 2 cloves garlic, crushed
    • 1/3 cup Leggo’s Tomato Paste
    • 1 tablespoon brown sugar
    • 1 cup chicken stock
    • ½ cup white wine (Pino Grigio, Verdello or Reisling)
    • 1 tablespoon lemon juice
    • 8 sprigs fresh dill
    • 2 tomatoes, de-seeded and finely diced
    • ¼ cup pitted Kalamata olives, quartered
    • 4-5 fresh basil leaves, torn
    • 1 tablespoon toasted pine nuts

  • Entree

    Salami Puffs With Fresh Tomato & Basil Sauce

    • 2 sheets frozen butter puff pastry, thawed
    • 70g grated mozzarella cheese
    • 70g mild salami, diced
    • 2 tablespoons Leggo’s Tomato Paste
    • 1 egg, lightly beaten
    • Oil, for shallow frying
    • Finely grated parmesan cheese, for garnish
    • Fresh Tomato & Basil Sauce:
    • 2 tomatoes, finely chopped
    • 2 tablespoons Leggo’s Tomato Paste
    • 2 tablespoons olive oil
    • 10 basil leaves, chopped
    • 1 tablespoon Vincotto, optional

  • Soups & Salads

    Green Bean And Blistered Tomato Salad

    • 250g trussed cherry tomatoes
    • oil spray
    • 500g green beans, trimmed
    • 1 sachet Leggo’s Tomato Paste
    • 2 tablespoons red wine vinegar
    • 1/3 cup olive oil
    • 1 teaspoon sugar
    • ¼ cup toasted flaked natural almonds
    • ¼ cup shaved parmesan cheese

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