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Here are a few delicious taste sensations for you to try at home using the wide range of ILVE kitchen appliances.


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Bottarga crusted Yellow Fin tuna with asparagus salad

Preparation Time: 15 minutes

Cooking Time: 30 seconds - 1 minute for each side or until golden brown & 2-3 minutes for the Asparagus

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  • 300g loin of Yellow Fin tuna, mid cut
  • 100g grated bottarga*
  • 2 tbsp olive oil
  • 8 green asparagus spears, trimmed
  • 2 cups (about 100g) of baby mesculun salad
  • 2 tbsp aged sweet vinegar
  • 80ml extra virgin olive oil
  • Salt and pepper


  1. Season the lightly grated bottarga* with salt and pepper then roll the tuna in the mixture to form a crust. On the ILVE tepanyaki plate or in a heavy based pan, heat the olive oil then sear tuna lightly for about 30 seconds on each side. Allow to cool in the fridge.

    For the salad, char grill the asparagus spears on the tepanyaki plate or under the oven grill, then cut diagonally in half. In a bowl toss together the mesculun leaves, asparagus spears and dress with the aged sweet vinegar and extra virgin olive oil. Season with salt and pepper.

    With a sharp knife slice tuna into 1/2 cm thick slices. Arrange salad equally amongst four serving plates and place two pieces of tuna on each plate. Drizzle with extra salad dressing.

    *Bottarga is the salted, dried roe of either mullet or tuna and widely available in ne food stores and fish markets.
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Oven roasted suckling pig

Preparation Time: 15 minutes

Cooking Time: 2 hours then 10 minutes on Grill

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  • 1 pork shoulder
  • 40g sea salt
  • Extra virgin olive oil
  • Rosemary sprigs
  • Pinzimonio
  • 1 carrot
  • 2 baby fennel bulbs
  • 2 tender celery sticks
  • Juice of one lemon
  • 1⁄4 cup olive oil
  • Sea salt and pepper


  1. Place pork shoulder skin side up in a lightly oiled, large roasting dish. Drizzle oilve oil liberally over skin and rub in well then cover generously with sea salt and thoroughly press into the skin. Leave for 15 minutes or until skin becomes moist.

    Roast suckling pig on the lowest oven shelf at 150°C (mode 7) for about 2 hours or until skin starts to come away from the top of meat and becomes crisp. Remove from oven and brush away salt before crisping for approx 10-15mins at 220°C (mode 6). Transfer the suckling pig to a large chopping board. Cover loosely with foil and stand for 15 minutes before cutting into large pieces.

    Serve suckling pig with sprigs of rosemary and pinzimonio.

    For the pinzimonio (Tuscan raw vegetables)
    Cut all vegetables into batons. Dress with olive oil and lemon juice. Season to taste with sea salt and black pepper.
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Osso Bucco with polenta & gremolata

Preparation Time: 15 minutes

Cooking Time: 1 hour, 30 minutes

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  • 4 pieces of veal shank, cut approx 3cm think
  • Seasoned plain flour for dusting
  • 400g tin peeled tomatoes, strained
  • 1 ltr veal stock
  • 150ml dry red wine
  • 1 small carrot diced
  • 1 celery stick diced
  • 1 small onion diced
  • 4 dry bay leaves
  • 1 sprig rosemary
  • Salt and pepper
  • Gremolata
  • 4 tbsp at leaf parsley, nely chopped
  • 1 tbsp nely grated lemon zest
  • 1 small garlic clove, nely chopped
  • Polenta
  • 450ml water, seasoned with salt
  • 400ml milk
  • 150g instant white polenta
  • 50g butter


  1. Dust marrow bones with seasoned flour. Heat olive oil in a heavy oven safe pan and brown veal shanks on both sides. Remove the shanks and set aside.
    In the same pan fry onions, celery and carrots until soft and caramelised.

    Add the bay leaves and rosemary and cook for approx 5 minutes before returning the shanks to the pan. Add the wine and cook until the alcohol has evaporated. Next add the squashed tomatoes and veal stock. Season with salt and pepper, cover then continue cooking in the oven at 160°C (mode 7) for one and half hours or until the meat begins to come away from the bone. Serve the veal shanks on white polenta then sprinkle with gremolata.

    For the gremolata
    Simply combine the ingredients.

    For the polenta
    Bring water and milk to the boil, then very carefully add the polenta flour, stirring continuously with a wooden spoon so that no lumps appear. Continue stirring until you notice the polenta coming away from the side of the pan. This should take approx. five minutes. Now add the butter and stir through.
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Roasted Lamb

Preparation Time: 20 minutes

Cooking Time: 2 hours, 30 minutes


  • 1⁄2 baby spring lamb leg, approx 3kg
  • 12 garlic cloves
  • 4 sprigs rosemary
  • 3 tbsp olive oil
  • 1⁄2 cup white wine
  • 1⁄2 cup water
  • 2 bunches broccolini
  • 1 clove garlic, thinly sliced
  • 3 tbsp extra virgin olive oil
  • Salt and pepper


  1. Remove lamb from the refrigerator two hours before cooking. Stud the lamb all over with garlic and rosemary. Preheat oven to 160°C (mode 7). Place lamb on a roasting rack and into a large baking tray. Drizzle lamb with olive oil and season with salt and pepper. Add the water and the wine to the tray. Join two sheets of foil together and cover tray tightly*.

    Roast for approx two hours then remove the foil and cook for a further 30 minutes. When ready the lamb should be well done and fall away from the bone. Allow to rest for 10 minutes then cut into serving pieces and serve on a platter with the broccolini.

    For the broccolini
    Blanch the broccolini and sauté with sliced garlic in extra virgin olive oil. Season with salt and pepper.

    *Do not allow aluminum foil to touch any enamel surface as this will cause irreparable damage to the oven.
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Linguine Vongole

Preparation Time: 10 minutes

Cooking Time: 10 minutes


  • 30g grated bottarga* (*Bottarga is the salted, dried roe of either mullet or tuna and widely available in fine food stores and fish markets.)
  • 1.5kg vongole (baby clams)
  • 500g linguini
  • 1⁄2 cup extra virgin olive oil
  • 2 garlic cloves
  • Fresh chilli
  • Chopped parsley


  1. Refrigerate vongole in a bowl of lightly salted water or flour for approx one hour.

    Cook the linguini in plenty of boiling salted water. In a large, shallow saucepan heat the olive oil and add the finely chopped garlic and fresh chilli. Next add the vongole and follow with a splash of white wine.

    Cover the pan for 1-2 minutes until all the clams have all opened. Add 10g of the grated bottarga and parsley and heat for a further minute or so until the sauce emulsifies.

    When al dente, drain the linguini retaining some of the water. Toss the linguini with the clams and sauce for a couple of minutes until creamy. If linguini looks dry add a little of the salted water you have retained together with a drizzle of olive oil.
    Just before serving, sprinkle with the remaining bottarga* and extra parsley.
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Gratinated Mussels

Preparation Time: 20 minutes

Cooking Time: 15 minutes


  • 1kg Spring Bay mussels, scrubbed, beards removed
  • 120g day old sourdough bread, crusts removed
  • 2 cloves garlic, finely chopped
  • 100ml olive oil
  • Salt and pepper


  1. Place a large saucepan over a medium-high heat, add mussels, cover and steam for 3 minutes or until mussels just open.
    Drain mussels and allow them to cool. Remove and discard top shell of mussels and refrigerate until just required.

    Cut bread into small pieces and process in a food processor into coarse breadcrumbs. Add parsley leaves and garlic and process until parsley is finely chopped and mixture is well combined. Season to taste with sea salt and freshly ground black pepper.

    Preheat the oven grill on high (mode 6). Place mussels on an oven tray, spoon over breadcrumb mixture and drizzle with olive oil. Grill for about
    ten minutes or until golden. Serve immediately.

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