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  • Main

    Sundried Tomato Pizza

    • 7g packet (2 tsp) dry yeast
    • 1 cup warm water
    • 1 teaspoon sugar
    • 2 cups plain flour
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • ¼ cup Leggo’s Tomato Paste
    • 6 sundried tomatoes, finely chopped
    • 12 baby Roma tomatoes, halved
    • 120g soft feta cheese
    • 2 cups baby spinach leaves, for serving

  • Main

    Osso Bucco

    • 1/3 cup seasoned plain flour
    • 1.5kg osso bucco beef
    • 2 tablespoons olive oil
    • 100g pancetta or bacon, finely chopped
    • 2 onions, diced
    • 2 cloves garlic, crushed
    • 1 stick celery, finely diced
    • 2 carrots, finely diced
    • 1 cup white wine
    • 400g can chopped tomatoes
    • ½ cup chopped fresh parsley
    • ¾ cup Leggo’s Tomato Paste
    • Approximately 2 cups beef stock
    • Mashed potato and steamed peas, for serving

  • Entree

    Ricotta, Spinach And Parmesan Agnolotti In A Creamy Cheese Sauce

    • 630g bag Leggo's Fresh Agnolotti with Ricotta, Spinach & Parmesan
    • 1 cup milk
    • 15g butter
    • 1½ tablespoons plain flour
    • 1 cup grated tasty cheese
    • 80g baby spinach leaves
    • Cracked black pepper and shaved parmesan, for garnish

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