Latina Fresh Cookbook

66 pages of deliciously fresh recipes ideas brought to you by

deliciously

intro

deliciouslyWelcome to Deliciously Fresh, your 66 page eCookbook

from Latina®. We hope the recipes you’ll find will help you make the

most of your outdoor dining this summer.

Inside you’ll find dishes ranging from delicious, light meals to fresh twists

on pasta salads and even innovative ideas for outdoor entertaining.

You’ll discover a myriad of beautiful combinations of fresh produce,

tasty sauces and, of course, Latina®’s perfect pastas. When you

choose from the vast Latina® range you’re buying Australia’s finest pasta

and sauces. How can we be so sure? Because every morning

every batch of pasta and sauce is tasted by our experts before it leaves

our kitchens. Each batch is checked for freshness and quality.

But you’ve no need to be an expert chef yourself. All our recipes are

easy to follow, quick to prepare and delicious every time.

We hope you enjoy entertaining with these 30 deliciously fresh recipes

as much as we’ve enjoyed creating them for you.

© 2009 General Mills

contents6-17

18-29

30-41

42-59

60-61

starters

light meals

salads

mains

drinks

deliciously

startersSummer is all about the freshness of being outdoors and enjoying good times and

great food with family and friends. As your guests start to gather, what better way to get the

taste buds going than serving Crispy Barbecued Tortellini with Roasted Capsicum Pesto

straight from the barbie, enjoyed with a cool drink? Try this recipe or others from our tasty

section of appetisers to kick-start your occasion in dazzling fashion.

8 Deliciously Fresh

Cheese and Spinach Tortellini Terrine with Capsicum and Chilli JamThe classic combination of cheese and spinach is complimented by the mild spice of the sweet Capsicum and Chilli Jam.

375g pack Latina® Fresh Cheese & Spinach Tortellini 4 eggs 1 cup (250ml) thickened cream 1 teaspoon salt 30g baby spinach leaves, sliced Capsicum and Chilli Jam (see page 58 for recipe) Gourmet salad leaves, for serving

1. Preheat oven to 160°C (140°C fan-forced). Line base and sides of 11cm x 22cm (base measurement) loaf pan with baking paper.

2. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain.

3. Whisk eggs, cream and salt together in a large bowl until combined. Add spinach and tortellini and stir gently to coat with egg mixture.

4. Pour tortellini mixture into prepared pan and gently level top with a spatula or large spoon. Bake for 45-50 minutes or until egg is set.

5. Cool slightly before removing from pan and removing paper. Slice and serve with Capsicum and Chilli Jam, (see page 58 for recipe) and salad.

Serves: 6 -8 Preparation time: 15 minutes Cooking time: 55 minutes

We served this dish with refreshing Mojitos. See page 60 for recipe.

Tip: This terrine is delicious served warm or cold. It is ideal to take on a picnic or packed in a lunchbox.

10 Deliciously Fresh

Grilled Polenta with Chargrilled VegetablesSpectacular and colourful, this dish with its rich tomato sauce, crunchy pinenuts, chargrilled vegetables and crispy polenta is set to impress.

1 cup instant polenta 2 cups chicken stock 1 cup water 20g butter

cup grated parmesan cheese 1 red capsicum, quartered and seeds removed 1 eggplant, sliced thinly 2 tablespoons olive oil 425g tub Latina® Fresh Mediterranean Sauce ¼ cup pitted kalamata olives 50g rocket leaves

1. Combine polenta, stock and water in a large microwave-safe bowl and microwave on HIGH for 5 minutes; stir. Cover with plastic wrap, pierce plastic twice and cook on HIGH for a further 6 minutes or until thick. Stir in butter and parmesan.

2. Spread polenta mixture into 17cm x 27cm lightly oiled slice pan and refrigerate for 15 minutes or until set. Slice into 8 pieces.

3. Place capsicum skin-side down on a preheated barbecue hotplate (or skin-side up under a grill) and cook until skin blackens. Place in a plastic bag or covered container until cool enough to remove skin. Remove and discard skin. Tear into strips.

4. Toss eggplant slices in oil. Cook eggplant and polenta on barbecue grill until lightly browned on both sides.

5. Warm sauce in a small saucepan on the side of the barbecue or in microwave, to pack directions. 6. Spoon a little sauce onto each plate and top each with one piece of polenta. Top with eggplant,

capsicum, olives, second piece of polenta and finish with rocket leaves. Serve with remaining sauce.

Serves: 4 Preparation and refrigeration time: 30 minutes Cooking time: 30 minutesTip: The polenta can be made a day ahead and stored covered, in the refrigerator. This dish is best assembled close to serving.


Tortellini and Chorizo Skewers Succulent charred chorizo and sweet cherry tomatoes with crisp, golden tortellini all on a handy skewer, make for ideal finger food straight from the barbecue hotplate. Try them alongside the bite-sized and refreshing Tomato and Basil Agnolotti Bites.

1 (about 130g) chorizo sausage, cut into ½ cm-wide rounds, cut in half

x 375g pack Latina® Fresh Mixed Veal Tortellini 250g punnet small cherry tomatoes 1 tablespoon olive oil

1. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.

2. Thread ingredients alternately onto 12 skewers and brush lightly with oil.

3. Cook skewers on preheated barbecue hotplate until sausages are cooked and pasta is golden brown in places.

Makes: 12 skewers Preparation time: 10 minutes Cooking time: 10 minutes

Tomato and Basil Agnolotti Bites ½ x 375g pack Latina® Fresh Spinach & Ricotta Agnolotti 250g punnet cherry tomatoes, cut in half 30 small fresh basil leaves 1 tablespoon extra virgin olive oil 2 teaspoons balsamic vinegar 30 small skewers or toothpicks

1. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.

2. Skewer one basil leaf, one piece of agnolotti and half a cherry tomato for each bite.

3. Combine oil and vinegar in a small shallow dish and use for dipping.

Makes: 30 skewers Preparation time: 10 minutes Cooking time: 5 minutes

Tip: This recipe is great served with a tomato relish or the Roasted Capsicum Pesto on page 16. Chorizo sausages are available at most delis and supermarkets.


Barbecued Mushrooms with Pesto and Pancetta A delicious combination of flavoursome pancetta, fragrant basil pesto and melting mozzarella cheese filling a smoky, chargrilled tender mushroom.

cup basil pesto (see page 59 for recipe) cup grated mozzarella cheese

40g (4 slices) pancetta (or lean bacon), chopped roughly 8 large flat mushrooms Gourmet salad leaves, for serving

1. Combine pesto, mozzarella and pancetta in a small bowl. Top mushrooms with mixture.2. Cook mushrooms on preheated barbecue hot plate, covered with the barbecue hood, for

about 5 minutes or until cheese is melted. If your barbecue does not have a hood, cover mushrooms with a wok lid until cheese melts, or wrap loosely in foil. Serve with salad.

Makes: 8 Preparation time: 10 minutes Cooking time: 5 minutes

Tip: See page 59 for our fragrant Basil Pesto recipe or if you are a little short on time, why not use a good-quality purchased product? We also use pesto in our

sensational recipe for Gnocchi with Pesto Mayo.


Crispy Barbecued Tortellini with Roasted Capsicum Pesto1 red capsicum, quartered and seeds removed 1 clove garlic 2 tablespoons olive oil 3 teaspoons balsamic vinegar 375g pack Latina® Fresh Mixed Veal Tortellini

1. Place capsicum skin-side down on preheated barbecue hotplate (or skin-side up under grill) and cook until skin blackens. Place in a plastic bag or covered container until cool enough to remove skin. Remove and discard skin.

2. Blend or process roasted capsicum, garlic, 1 tablespoon of the oil and vinegar until smooth.

3. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain.

4. Toss tortellini with remaining oil and cook on preheated barbecue for about 2 minutes or until golden and crispy in places. Serve warm with Roasted Capsicum Pesto.

Serves: 1 platter to share Preparation time: 25 minutes Cooking time: 15 minutes

Tomato and Basil Bruschetta4 large vine-ripened tomatoes, chopped ½ red onion, chopped finely ¼ cup fresh basil leaves, shredded 2 teaspoons balsamic vinegar 2 teaspoons extra virgin olive oil Freshly cracked pepper, to taste 1 loaf of focaccia bread (approximately 28cm x 15cm)

1. Combine tomato, onion, basil, vinegar and oil in a medium bowl and gently toss. Season to taste.

2. Toast both sides of foccacia on lightly oiled barbecue hotplate or in large lightly oiled chargrill pan over medium heat until lightly browned.

3. Serve warm focaccia topped with tomato mixture.

Serves: 4-6 Preparation time: 10 minutes Cooking time: 5 minutes

light mealsWhether preparing a summer lunch for a group of friends or a light dinner, these recipes

are sure to impress. For something a little bit different try the Salad Nicoise with Slow Roasted

Vegetable Ravioli, or, for a visually stunning meal, the no-bake Light Summer Lasagne with

layers of barbecue-grilled vegetables enveloped in tender fresh lasagne sheets can’t be beaten.


Salad Nicoise with Slow Roasted Vegetable RavioliCombine all natural Latina Slow Roasted Vegetable Ravioli, crunchy beans and sweet tomatoes with tuna for this modern twist on the French classic.

375g pack Latina® Fresh Slow Roasted Vegetable Ravioli 4 eggs 500g green beans, blanched and halved diagonally 4 large vine-ripened tomatoes, chopped 2 x 185g cans tuna in olive oil, drained, reserving 2 tablespoons of oil ¼ cup pitted kalamata olives, halved ¼ cup fresh flat-leaf parsley leaves, roughly torn 8 small anchovy fillets, torn lengthways 2 tablespoons freshly squeezed lemon juice Freshly cracked pepper, for serving

1. Add Latina ravioli to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.

2. Meanwhile, place eggs in a small saucepan, cover with cold water, bring to the boil and cook for 4 minutes. Cool in cold water, peel and cut into quarters.

3. Combine ravioli, beans, tomatoes, tuna, olives, parsley and anchovies in a large bowl.4. Combine reserved oil from tuna and lemon juice in a screw top jar.

Add dressing to salad and gently combine. Serve topped with eggs and pepper.

Serves: 6 (or 1 large salad to share) Preparation time: 25 minutes Cooking time: 15 minutes

Tip: Green beans are available all year round in Australia and are best stored in an airtight plastic bag or container in your refrigerator crisper.


Creamy Smoked Salmon with Agnolotti Salad Luscious smoked salmon with Caramelised Vegetable Agnolotti and a creamy, tangy sauce – perfect for special occasions.

375g pack Latina® Fresh Ricotta & Spinach Agnolotti 50g baby rocket 100g smoked salmon, roughly torn ¼ red onion, sliced finely 2 tablespoons roughly chopped dill 1 lemon, rind grated finely 2 tablespoons freshly squeezed lemon juice 1 tablespoon extra virgin olive oil 2 teaspoons light sour cream Freshly cracked pepper, for serving


2. Meanwhile, arrange half the rocket and half the salmon on a serving platter. Sprinkle with half the onion, dill and lemon rind.

3. Top with drained pasta, remaining rocket, salmon, onion, dill and lemon rind. 4. Whisk lemon juice, oil and sour cream together to make dressing.

Drizzle over salad. Sprinkle with pepper.



Light Summer LasagneNo other lasagne sheets compare to the tenderness of Latina Fresh Lasagne. They are perfect for this casual summer twist on traditional lasagne.

1 red capsicum, quartered and seeds removed ¼ butternut pumpkin, sliced into 1cm pieces 2 zucchini, sliced into 1cm strips 1 eggplant, sliced into 1cm rounds 2 tablespoons olive oil 4 sheets Latina® Fresh Lasagne Pasta, cut into thirds following fold lines 220g tub Latina® Italian Tomato & Garlic Sauce Basil leaves, for serving

1. Place capsicum skin-side down on a preheated barbecue hotplate (or skin-side up under a grill) and cook until skin blackens. Place in a plastic bag or covered container until cool enough to remove skin. Remove and discard skin. Tear into strips.

2. Brush remaining vegetables with half the oil and cook both sides on heated barbecue grill plate.

3. Add remaining oil to boiling water. Gently add separated lasagne sheets and cook for 2 minutes or until tender. Remove carefully from boiling water. Place briefly in cold water to minimise sticking; then lay lengthways on a clean teatowel to drain.

4. Meanwhile, heat sauce in a small saucepan on the barbecue hotplate or heat in microwave to pack directions.

5. To assemble the lasagne, place one layer of vegetables onto right-hand side of each drained lasagne sheet. Top with a little sauce and fold over left side of pasta to cover.

6. Stack 3 lasagne 'parcels' with another layer of vegetables and sauce in between onto serving plates. Top with a little more sauce and basil leaves. Serve warm.

Serves: 4 Preparation time: 20 minutes Cooking time: 30 minutes

We served this dish with vibrant Mango Daiquiris. See page 60 for recipe.

Tip: Slices of fresh ricotta, basil and spinach leaves may be added to this recipe. Uncooked left over lasagne sheets freeze really well if sealed in a plastic bag or airtight container for up to four weeks.

Pasta sauce can be heated in a small saucepan on the hotplate of your barbecue.


Fresh Agnolotti with Prosciutto and PeasDelightful all natural Caramelised Vegetable Agnolotti with fragrant herbs, crisp prosciutto and sweet peas will make this lovely salad a sure-fire summer favourite.

100g thinly sliced prosciutto 375g pack Latina® Fresh Caramelised Vegetable Agnolotti 1 cup frozen green peas, thawed 100g baby spinach leaves 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons shredded fresh mint ½ lemon, rind grated finely 100g Australian feta cheese, crumbled 1 tablespoon extra virgin olive oil 1 teaspoon freshly squeezed lemon juice Freshly cracked pepper, for serving

1. Place prosciutto in a single layer on an oven tray and grill until crisp. Set aside for 5 minutes to cool. Break into large pieces.

2. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Add peas in the last 2 minutes of cooking. Drain.

3. Gently combine pasta mixture, prosciutto, spinach, parsley, mint, lemon rind and feta in a large bowl.

4. For the dressing, combine the oil and lemon juice in a screw-top jar. Drizzle over salad and sprinkle with pepper.


Tip: Latina Feta and Sun Dried Tomato Agnolotti goes really well with this recipe.


Tortellini and Chicken Salad with Creamy Mustard DressingDeliciously light, the tangy sour cream dressing compliments the chicken, chives and subtle cheese favour of the tortellini.

375g pack Latina® Fresh Cheese & Spinach Tortellini or Latina® Fresh Ham & Cheese Tortellini 150ml sour cream 2 tablespoons wholegrain mustard 2 tablespoons freshly squeezed lemon juice ¼ cup chopped fresh chives 400g chicken breast, steamed and sliced finely 100g rocket leaves ½ x 250g punnet cherry tomatoes, cut in half

1. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.

2. Combine sour cream, mustard, lemon juice and three-quarters of the chives in a medium bowl. Add half the dressing to warm tortellini and chicken and stir gently to coat well.

3. Arrange rocket and tomatoes on each plate or on a serving platter and top with tortellini and chicken mixture. Serve topped with remaining dressing and chives.


salads It can be hard to provide a different salad that’s the talk of the barbecue at every lunch

and dinner you are invited to, but with these fresh pasta salads you’ll be able to ‘wow’

your family and friends every time. If it’s a special event, try the Pear and Blue Cheese Agnolotti

Salad with crisp pear slivers and creamy blue cheese; or for a spur of the moment picnic

try one of the Gnocchi Potato Salads that you can prepare in no time at all. No matter what

the situation, there is a delicious pasta salad for every occasion.


Agnolotti, Roasted Pumpkin and Feta SaladThis mouth-watering combination of tender roasted pumpkin, delicious agnolotti, crunchy pinenuts and creamy feta is sure to impress.

200g pumpkin, cut into 2cm pieces 2 tablespoons extra virgin olive oil 375g pack Latina® Fresh Feta & Sun Dried Tomato Agnolotti 50g baby spinach 100g Danish feta, crumbled 1 tablespoon pine nuts, toasted 1 lemon, rind grated finely 2 teaspoons freshly squeezed lemon juice Freshly cracked black pepper, for serving

1. Preheat oven to 180°C (160°C fan-forced). Drizzle pumpkin with half the oil and bake for 20 minutes, or until tender.

2. Meanwhile, add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.

3. Gently combine pumpkin, agnolotti, spinach, feta, pinenuts and lemon rind in a serving bowl.

4. Drizzle with remaining oil and lemon juice, and sprinkle with pepper.

Makes: 1 large salad to share Preparation time: 10 minutes Cooking time: 20 minutes


Gnocchi Potato Salad with Crispy Bacon It’s hard to go past the classic combination of creamy mayonnaise, crispy bacon, chives and tender gnocchi.

100g lean bacon, cut into thin strips 625g pack Latina® Fresh Potato Gnocchi

cup whole egg mayonnaise 2 teaspoons Dijon mustard ¼ cup chopped fresh chives Freshly ground black pepper, for serving

1. Cook bacon in a hot non-stick frying pan until crisp. Remove from pan and drain on absorbent paper.

2. Add Latina gnocchi to large saucepan of boiling water. Remove gently with a draining spoon as soon as gnocchi floats to the surface (about 2 minutes). Drain well.

3. Combine mayonnaise and mustard in a large bowl; add warm drained gnocchi and two thirds of the chives. Stir to coat with dressing.

4. Sprinkle with bacon and remaining chives and serve warm or cold.


Gnocchi with Pesto MayoTry our delicious Homemade Pesto (see page 59) but if time is short, why not try a good-quality packaged pesto?

625g pack Latina® Fresh Potato Gnocchi cup Homemade Basil Pesto

(see recipe on page 59) cup whole egg mayonnaise

¼ cup semi-dried tomatoes, roughly chopped

1. Add Latina gnocchi to large saucepan of boiling water. Remove gently with a draining spoon as soon as gnocchi floats to the surface (about 2 minutes). Drain well.

2. Combine pesto and mayonnaise in a large bowl. Add warm drained gnocchi and tomatoes and toss to coat in dressing. Serve warm or cold.

Makes: 1 large salad to sharePreparation time: 20 minutesCooking time: 2 minutes

Tip: Latina Fresh Potato Gnocchi is so light and delicious, it is perfect for use in our twist on the usual potato salad. Not to mention how quick it is!


Roasted Vegetable Ravioli with Bocconcini and Basil Salad For a light, fresh summer salad, the classic combination of juicy tomatoes, basil and bocconcini is taken to a new level with the addition of Latina’s all natural Slow Roasted Vegetable Ravioli.

375g pack Latina® Fresh Slow Roasted Vegetable Ravioli 250g punnet cherry tomatoes, cut in half 110g (½ tub) bocconcini, torn 1 cup fresh basil leaves 1 tablespoon extra virgin olive oil Freshly cracked pepper, for serving

1. Add Latina ravioli to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.

2. Gently combine cooked pasta, tomatoes, bocconcini and basil in a large bowl. 3. Place salad on a serving platter or serving plates, drizzle with oil and sprinkle

with pepper.


Tip: For something a little bit different, try adding yellow grape tomatoes or mini black Russian tomatoes to this salad.


Pear and Blue Cheese Agnolotti SaladThis striking and different pasta salad features fresh, crisp pear slices, peppery rocket and soft creamy blue cheese. Together with Latina agnolotti, it’s difficult for any blue cheese lover to resist.

375g pack Latina® Fresh Caramelised Vegetable Agnolotti 100g soft blue cheese, crumbled gently 2 pears, sliced finely 2 tablespoons freshly squeezed lemon juice 100g rocket leaves


2. Combine drained pasta and half the crumbled cheese in large bowl, stirring gently to coat agnolotti with just-melting cheese. (If preparing in advance, don’t add the cheese until just before serving).

3. In another bowl, coat pears in lemon juice to reduce browning and add flavour.4. When agnolotti mixture has cooled slightly, add pear slices, remaining cheese and rocket;

mix gently to combine.


Tip: Corella pears, with their pretty red colouring and sweet flavour are perfect for use in this recipe. Try this salad with barbecued steak or chicken.


Caramelised Vegetable Agnolotti with Ricotta and Spinach SaladRefreshing baby spinach, ripe tomatoes and creamy ricotta cheese with Caramelised Vegetable Agnolotti are brought together with great harmony with a sprinkling of balsamic vinegar and extra virgin olive oil.

375g pack Latina® Fresh Caramelised Vegetable Agnolotti 50g baby spinach leaves 1 vine-ripened tomato, cut into 1cm pieces 125g fresh ricotta cheese, crumbled Extra virgin olive oil, for serving Balsamic vinegar, for serving Freshly cracked pepper, for serving


2. Gently combine agnolotti, spinach and tomato in a serving bowl. Scatter with ricotta.3. Drizzle with oil and vinegar, and sprinkle with pepper just before serving.


Tip: Fresh ricotta cheese can be purchased from the deli counter in most supermarkets.

mainsWhen it’s a warm and balmy night, the last thing you want to do is be inside cooking, instead

of out enjoying the weather with your family and friends. With these easy recipes all you need

is one saucepan of boiling water and a barbecue to create a delicious dinner. A perfect example,

the Barbecued Salmon Fillets with Pesto Gnocchi couldn’t be easier. Or for an instant

summer favourite, the Outdoor Fettuccini Marinara with its fresh seafood, tangy lemon and

hint of chilli all cooked on the barbecue is perfect for outdoor dining.


Italian Meatball PaniniDeliciously moist and tasty meatballs fragrant with parmesan and parsley, served in lightly toasted, just-off-the-barbie bread rolls.

250g beef mince 250g pork mince ¼ cup chopped fresh flat-leaf parsley 2 tablespoons grated parmesan cheese 2 tablespoons fresh breadcrumbs 425g tub Latina® Fresh Mediterranean Sauce 4 panini rolls or small Turkish bread rolls 1 tablespoon olive oil 50g rocket

1. Combine beef, pork, parsley, parmesan, breadcrumbs and ½ cup of Latina sauce in large bowl. Mix well. Divide mixture into 12 and roll into balls.

2. Cook meatballs on heated and lightly oiled barbecue hotplate for 4 minutes each side or until cooked through.

3. Meanwhile, slice rolls in half horizontally and drizzle cut sides with oil. Toast cut-side down on barbecue grill plate until toasted and golden brown.

4. Warm remaining Latina sauce. Coat cooked meatballs in heated sauce and place 3 on each roll. Top with rocket, any remaining sauce and replace lids.

Makes: serves 4 Preparation time: 10 minutes Cooking time: 10 minutes

Tip: The meatball mixture can be made several hours ahead and stored, covered, in the fridge.


Chicken Saltimbocca Skewers“Saltimbocca” translates from Italian into “jump in the mouth”. These tasty skewers of tender chicken, sage and prosciutto are bound to do just that! They work really well with the Caramelised Vegetable Agnolotti with Ricotta and Spinach Salad.

12 (about 600g) chicken tenderloins, trimmed 12 large sage leaves 12 (120g) thin slices prosciutto Caramelised Vegetable Agnolotti with Ricotta and Spinach Salad, for serving (see page 40 for recipe) Sparkling Pink Grapefruit Spritzer, for serving if you like.

1. Place one sage leaf on each chicken tenderloin. Wrap with one slice of prosciutto. Skewer each piece of chicken to hold prosciutto and sage in place.

2. Cook skewers on heated and lightly oiled barbecue hotplate for 3-4 minutes each side or until cooked through.

Makes: 12 Preparation time: 10 minutes Cooking time: 10 minutes

We served this dish with the Caramelised Vegetable Agnolotti with Ricotta and Spanish Salad. See page 40 for recipe.

We served this dish with pretty Sparkling Pink Grapefruit Spritzers. See page 61 for recipe.


Outdoor Fettuccini MarinaraThis classic favourite is given a summer twist with fragrant lemon, fresh seafood and a mild chilli kick. We’ve cooked the recipe on the barbecue to keep you outside with your guests!

375g pack Latina® Fresh Egg Fettuccine 1 tablespoon olive oil 2 cloves garlic, chopped finely ¼ teaspoon dried chilli flakes 500g fresh seafood marinara mix

cup chopped fresh flat-leaf parsley 1 lemon, rind grated finely 2 tablespoons freshly squeezed lemon juice 2 tablespoons extra virgin olive oil Crusty bread, for serving

1. Add Latina fettuccini to large saucepan of boiling water. Return to the boil and cook for 2 minutes. Drain and place pasta in a large bowl.

2. Heat oil on large barbecue hotplate and cook garlic and chilli flakes for 10–20 seconds. Add marinara mix and toss to cook evenly. Add cooked fettuccine and parsley and toss to heat through.

3. Combine rind, juice and oil in a screw-top jar and pour over fettuccini mixture. Toss gently to combine. Serve immediately with crusty bread.


Tip: This dish can be prepared on a barbecue wok burner, with the pasta and dressing tossed through in a wok . Latina Fresh Tomato and Garlic Sauce can be added for a tomato tang.

We served this dish with the summery Tropical Melon Fruit Punch. See page 61 for recipe.


Barbecued Salmon Fillets with Pesto GnocchiThere is nothing simpler to prepare and enjoy than the light flavours of a beautiful piece of fresh fish and zingy lemon. Our Gnocchi with Pesto Mayo pairs brilliantly with the salmon.

4 (about 150g each) salmon fillets, skin on 1 teaspoon extra virgin olive oil 2 lemons, cut into wedges

1. Preheat barbecue hotplate to medium-high. Brush salmon with oil and barbecue, skin-side down, for 3 minutes. Turn and cook for a further 4 to 6 minutes (depending on thickness) or until just cooked through.

2. Serve with lemon wedges and Gnocchi with Pesto Mayonnaise.


We served this dish with the delicious Gnocchi with Pesto Mayo. See page 34 for recipe.


Warm Beef and Antipasto Agnolotti SaladTender beef, plump Feta & Sun Dried Tomato Agnolotti, and flavoursome marinated antipasto combine to make a salad as delicious as it is easy.

200g lean beef rump 375g pack Latina® Fresh Feta & Sun Dried Tomato Agnolotti 50g baby rocket 6 semi-dried tomatoes, chopped roughly 2 pieces marinated eggplant, chopped roughly 2 pieces marinated red capsicum, sliced into strips ¼ red onion, sliced finely ½ cup small whole basil leaves 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar

1. Cook beef on the BBQ grill over medium-high heat for 2 minutes each side or until cooked as you like. Cover with foil and rest for 5 minutes. Slice beef thinly across the grain.

2. Meanwhile, add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.

3. Gently toss rocket, tomato, eggplant, capsicum, onion and basil together in a large bowl. Add drained agnolotti and combine.

4. Place mixture in a serving bowl and top with beef. Drizzle with oil and vinegar.


Tip: Marinated eggplant and red pepper are available from the deli.


Basil and Tomato-filled LambLatina’s tangy and tasty Creamy Sun Dried Tomato Sauce matches pleasingly with the tender lamb and fresh basil and makes a great basting ingredient. The lamb is wonderful served with Agnolotti, Roasted Pumpkin and Feta Salad.

2 (about 250g each) lamb backstraps ½ x 220g tub Latina® Fresh Creamy Sun Dried Tomato Sauce ¼ cup fresh basil leaves Spray olive oil

1. Slice lamb backstraps in half horizontally by holding knife parallel to the board and slicing lengthways through lamb. Place the four lamb pieces between sheets of plastic wrap and flatten gently with the flat side of a meat mallet.

2. Brush top of each slice of lamb with one tablespoon of creamy tomato sauce. Lay whole basil leaves on half of each lamb slice.

4. Fold lamb over to sandwich the basil and press down to seal. Spray lightly with olive oil. 5. Cook on barbecue hotplate or grill for 1½ – 2 minutes each side, depending on

thickness. Baste with remaining sauce during cooking. Serve with salad.


Tip: Lamb can be prepared an hour before required and stored, covered, in the fridge.

This recipe is delicious served with Agnolotti, Roasted Pumpkin and Feta Salad. See page 32 for recipe.


Classic Veggie BurgersThis is a scrumptious vegetarian burger that even the carnivores in your family are sure to enjoy!

½ cup instant couscous ½ cup boiling water 220g tub Latina® Fresh Creamy Sun Dried Tomato Sauce 1 cup of mixed (corn, carrot and peas) frozen vegetables ½ x 400g can of drained lentils ½ cup dry breadcrumbs ¼ cup grated parmesan cheese 2 tablespoons chopped fresh flat-leaf parsley 1 egg Watermelon, Feta and Pistachio Salad

1. Combine couscous and boiling water in a heatproof bowl and cover with plastic wrap. Stand for 5 minutes or until water is absorbed. Separate grains of couscous with a fork.

2. Combine couscous, Latina sauce, vegetables, lentils, breadcrumbs, parmesan, parsley and egg in large bowl; mix well. Divide mixture into eight and shape into patties with slightly damp hands.

3. Cook burgers on preheated and lightly oiled barbecue hotplate or in a large non-stick frying pan for about 4 minutes each side or until cooked through and well browned.


Tip: Burgers can be made several hours ahead and stored, covered, in the fridge.

This recipe is really yummy served with Watermelon, Pistachio and Feta Salad. See page 58 for recipe.


Capsicum and Chilli Jam1 large red capsicum, quartered and seeds removed 1 tablespoon olive oil 1 small onion, chopped finely 1 clove garlic, crushed 3 long red chillies, seeds removed and sliced finely

cup caster sugar cup white vinegar

1. Place capsicum skin-side down on a preheated barbecue hotplate (or skin-side up under a grill) and cook until skin blackens. Place in a plastic bag or covered container until cool enough to remove skin. Remove and discard skin.

2. Combine olive oil, onion and garlic in a small saucepan and cook over low heat for 4 minutes or until onion becomes translucent.

3. Add capsicum, chilli, sugar and vinegar to onion and cook for 20 minutes or until capsicum softens and vinegar evaporates.

4. If not using immediately, place jam in a sealed container. Keep refrigerated for up to two weeks.

Makes: ½ cup Preparation time: 25 minutes Cooking time: 30 minutes

Watermelon, Feta and Pistachio Salad Juicy watermelon, slightly salty feta and fresh mint with the crunch of pistachios is a killer combination. This salad is delicious with the classic Veggie Burgers on page 56.

1.25kg seedless watermelon 75g feta cheese, crumbled 1 tablespoon pistachio nuts, chopped 1 tablespoon mint, shredded ½ teaspoon finely grated lemon rind 1 teaspoon freshly squeezed lemon juice 1 teaspoon extra virgin olive oil

1. Cut watermelon into slices, remove skin and cut into small triangles.

2. Place watermelon in a serving bowl. Top with feta, pistachios, mint and lemon zest.

3. Drizzle with lemon juice and olive oil.

Serves: 4 -6 Preparation time: 10 minutes

Homemade Basil Pesto cup pine nuts

1 cup (50g) firmly packed basil leaves ¾ cup grated parmesan cheese 1 clove garlic ½ cup olive oil

1. Toast pine nuts in a small frying pan over low heat for 2 minutes, or until lightly browned.

2. Place pine nuts, basil, parmesan and garlic in food processor and process for 1 minute or until just combined. With the processor running, slowly add the olive oil.

3. If not using immediately, place pesto in a glass jar, smooth top and cover with a small amount of olive oil. Keep refrigerated for up to two weeks.

Makes: 11/4 cups Preparation time: 10 minutes Cooking time: 2 minutes

59

Sugar Syrup1 cup white sugar 1 cup cold water

1. Combine sugar and water in a medium saucepan over medium heat, stirring occasionally, for 10 minutes or until sugar is dissolved and mixture has come to the boil.

2. Simmer for 10 minutes or until syrup thickens slightly.

3. Remove from heat and pour into a glass jug or bowl. Allow to cool and refrigerate until needed.

Makes: 1 cup Preparation Time: 5 minutes Cooking Time: 20 minutes

60 Deliciously Fresh 61

Sparkling Pink Grapefruit Spritzer2 tablespoons white sugar 900ml pink grapefruit juice, chilled 300ml Prosecco, chilled

1. Place sugar in the centre of a small plate. Wet the rim of the serving glass with a small amount of water and dip in sugar to coat.

2. Pour juice and Prosecco into the glasses just before serving.

Serves: 6 Preparation time: 5 minutes

Mango Daiquiri250ml chilled sugar syrup (see page 59 for recipe) 300g frozen mango cheeks, thawed slightly 2 large limes, juiced 250ml coconut rum

1. Combine sugar syrup and mango in a blender, and pulse until smooth. Add lime juice and rum.

2. Serve immediately or store in the freezer until required.


Tropical Melon Fruit Punch180ml melon liqueur 300ml unsweetened pineapple juice, chilled 300ml lemonade, chilled 8 strawberries, hulled and sliced 2 kiwifruit, peeled and sliced 1 mango, peeled and chopped Ice to serve

1. Combine melon liqueur and pineapple juice in a punch bowl.

2. Add lemonade and fresh fruit just before serving.

3. Serve over ice.


Mojito2 limes, cut into quarters 10 fresh mint leaves 2 tablespoons brown sugar 100ml white rum 1 cup ice cubes Soda water, for serving

1. Place lime, mint and sugar into a cocktail shaker. Use the end of a wooden rolling pin to crush lime and leaves until the sugar is almost dissolved.

2. Add rum and ice cubes. Replace lid of cocktail shaker and shake until well combined.

3. Pour lime mixture into a tall glass, top with soda and serve immediately.


Tip: For a different flavoured daiquiri, replace mango with the frozen fruit of your choice. Try raspberries!

Tip: Prosecco is an Italian sparkling white wine. If unavailable use Champagne or your favourite sparkling white. For a non-alcoholic sparkling drink , use chilled lemonade instead of Prosecco. Tip: For a non-alcoholic fruit punch, replace

melon liqueur with ¼ cup of lime-flavoured cordial concentrate.


Latina Fresh

Pastas

Latina® Fresh pasta is made with fresh ingredients wherever possible (i.e. taking into account seasonality). The range comes in a variety of pack sizes including single serves, serves two and serves four family pack to suit a multitude of lifestyles. Our filled pastas include ravioli, agnolotti and tortellini with delicious fillings such as bolognese, veal, cheese and spinach, roasted vegetables, feta and sun dried tomato and chicken and mushroom. And we have a delicious range of fresh plain pastas including:Lasagne SheetsEgg FettuccineMixed (tri-colour) FettuccinePotato GnocchiPappardelle Sauces

Latina® Fresh sauces are made with fresh ingredients wherever possible (i.e. excepting seasonal products) and must be kept refrigerated to ensure freshness.

Latina® Fresh sauces come in a range of package sizes (single serve, serves 2 and serves 4) and are so simple to use – just heat and eat. Latina® Fresh sauces are designed to be complete sauces – with all the ingredients already included. They can also be used as a base when developing more elaborate Italian meals. Kids

The dinner time battle is over. Latina® Fresh Kids pasta is designed especially for children – with bite-sized pieces of mini ravioli containing five real vegetables. It’s also a good source of fibre and is all natural (meaning it has no added colours, flavours or preservatives). Also, look out for the new Latina® Fresh Kids Sauces. With five hidden vegetables in every serve they’re a good source of fibre and have no added colours or flavours. Look out for these tasty products available in March 2009.

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Pasta: 1.Kids Pasta 2.Agnolotti 3.Wholegrain Ravioli 4.Lasagne Sheets 5.Fettuccine 6.Tortellini 7.Pappardelle 8.Ravioli

Index Barbecued Mushrooms with Pesto and Pancetta ...............................................................................................................14Barbecued Salmon Fillets with Pesto Gnocchi ........................................................................................................................50Basil and Tomato-filled Lamb .....................................................................................................................................................................54Caramelised Vegetable Agnolotti with Ricotta and Spinach Salad ....................................................................40Agnolotti, Roasted Pumpkin and Feta Salad ..............................................................................................................................32Capsicum & Chilli Jam ........................................................................................................................................................................................58 Cheese and Spinach Tortellini Terrine with Capsicum and Chilli Jam ............................................................. 8Chicken Saltimbocca Skewers ...................................................................................................................................................................46Classic Veggie Burgers .......................................................................................................................................................................................56Creamy Smoked Salmon with Agnolotti Salad .........................................................................................................................22Crispy Barbecued Tortellini with Roasted Capsicum Pesto ......................................................................................16Fresh Agnolotti with Prosciutto and Peas ......................................................................................................................................26Gnocchi Potato Salad with Crispy Bacon ........................................................................................................................................34Gnocchi with Pesto Mayo ..................................................................................................................................................................................34Grilled Polenta with Chargrilled Vegetables ...............................................................................................................................10Homemade Basil Pesto ......................................................................................................................................................................................59Italian Meatball Panini .........................................................................................................................................................................................44Light Summer Lasagne ......................................................................................................................................................................................24Mango Daiquiri .............................................................................................................................................................................................................60Mojito ......................................................................................................................................................................................................................................60Outdoor Fettuccine Marinara .......................................................................................................................................................................48Pear and Blue Cheese Agnolotti Salad .............................................................................................................................................38Roasted Vegetable Ravioli with Bocconcini and Basil Salad .....................................................................................36Salad Nicoise with Slow Roasted Vegetable Ravioli ...........................................................................................................20Sparkling Pink Grapefruit Spritzer ........................................................................................................................................................61Sugar Syrup .....................................................................................................................................................................................................................59Tomato and Basil Agnolotti Bites ............................................................................................................................................................12Tomato and Basil Bruschetta ......................................................................................................................................................................16 Tortellini and Chicken Salad with Creamy Mustard Dressing .................................................................................28Tortellini and Chorizo Skewers ..................................................................................................................................................................12Tropical Melon Fruit Punch ............................................................................................................................................................................61Warm Beef and Antipasto Agnolotti Salad ....................................................................................................................................52Watermelon, Feta and Pistachio Salad .............................................................................................................................................58

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Latina Fresh Cookbook