Lowveld - Aug 2020

Chef Jackie Righi-Boyd, owner of Dolci Café, Craighall Park.<br />

Chef Jackie Righi-Boyd’s<br />

prawn pasta<br />

(Serves 2)<br />

You’ll need:<br />

1 crushed garlic clove; 5ml finely<br />

chopped chilli (or less if you’re not<br />

a spicy food fan); 100ml olive oil; 14<br />

uncooked prawns, de-veined and<br />

peeled; 350g spaghetti (or pasta<br />

of your choice)<br />

Method:<br />

Heat olive oil in a pan over medium<br />

heat. Add garlic and chilli - be careful<br />

not to burn - and fry for about three<br />

minutes. Add the prawns and cook<br />

until pink. Season with salt according<br />

to taste.<br />

In a large pot, bring water to a boil<br />

over medium-high heat. Stir in 1 tsp<br />

of salt. Add pasta and cook until al<br />

dente. Drain off excess water. Plate<br />

pasta, top with the prawns and garnish<br />

with parsley.<br />

Chef Fortunato Mazzone’s<br />

Pesce all’ Aqua Pazza<br />

(fish in the crazy water)<br />

(Serves 6)<br />

You’ll need:<br />

6 fillets of fresh white fish (hake works<br />

brilliantly); half a tin peeled chopped<br />

tomatoes; 125ml pitted black olives; 2<br />

cloves garlic, diced; 125ml dry white wine<br />

Method:<br />

Preheat oven to 180°C. Place fish fillets in a<br />

baking pan drizzled with olive oil. Season<br />

and top with tomatoes, olives, garlic,<br />

wine and mix well, making sure to coat<br />

everything. Place in the oven for 12 to 14<br />

minutes, turning the fish halfway through.<br />

Place fillets on a plate and top generously<br />

with the sauce from the pan. Add a spritz<br />

of olive oil.<br />

Serve with boiled baby potatoes doused<br />

with Maldon salt, olive oil and chopped<br />

Italian parsley. You can also add sautéed<br />

spinach seasoned with garlic.<br />

Chef Fortunato Mazzone, owner of Forti Bar & Grill, Time Square.<br />

<strong>Aug</strong>ust 20 Get It <strong>Lowveld</strong> 35