These were part of an experiment for breakfast ideas. They are essentially gourmet hash browns, and are so delicious!
1 cup Panko Bread Crumbs
2 eggs, whisked
1 cup flour
3 rashers of bacon
1/2 red onion
salt and pepper
3 Tbsp cream
Boil the potatoes and mash. Put through a fine sieve to get rid of lumps. Add cream, crispy bacon pieces, diced red onion, salt and pepper and combine. Roll into cylinders, place in flour, egg and bread crumbs and fry until golden. Serve with home made lemon and garlic aioli.
Before trying to make this dish myself, I had heard so many people rave about how beautiful it was and how well the bitter gorgonzola went with the soft sweet figs and salty prosciutto. When making it myself, I was blown away at how well the flavours worked and how simple it was to make!
1. Slice a fig in the shape of a cross and pry open
2. Place a nob of gorgonzola cheese inside
3. wrap with a slice of prosciutto
4. bake in a 200 degree oven for 8 mins
Who would have thought that a place in Lane Cove would serve Buffalo Mozzarella made in Naples and flown to Australia within the week it was made!! Sometimes I am convinced that in order to experience true Italian food, I have to be in Italy – but apparently not! Via Napoli has to be one of the most authentic Italian places in sydney! As soon as that ball of cheese was sliced down the middle, buffalo milk rushed out and my eyes seemed to pull themselves away from the direction of the provincial wood fired ovens and straight onto the soft, velvety cheese. I felt the same rush of energy that I had felt in Italy, an energy that forced an enthusiasm for the dishes that were to come.