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It's tiramisu and timballo for two hundred with music and mayhem by Nicki Bomba and his reggae funk band as the Bortolotto family lunch gets in to full swing in Melbourne.
Olimpia Bortolotto's St Kilda restaurant was quite an institution in its day and many mourned its departure when Olimpia and her husband Lino decided to give the restaurant game away. Retirement didn't last long. They were lured back into the business with the offer of running Cecconi's - a luxuriously appointed venue in the Crown complex overlooking the river. Olimpia and family (two daughters and twin granddaughters) haven't looked back.
Part of the fun of starting all over again is re-instituting the Bortolotto family lunches (il giorno della famiglia)... when an extended family (old customers and new) join the clan for a six course meal, with plenty of music and dancing. Highlights of the menu include Olimpia's timballo, a luscious pasta pie featuring a classic bolognese sauce... and Olimpia's signature dessert, tiramisu.
Cecconi's
Shop 8
8 Whiteman Street
Southbank VIC 3006
tel: 03 9292 6887
fax 03 9682 4211.
Featured Recipes
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
- Creamy pasta sauce with smoked chicken and broccoli
- Upside-down pineapple cake
- Pineapple relish
Hot Tips
Rare roast beef
Using a meat thermometer helps to determine precisely when the beef is cooked to rare. Simply insert the thermometer into the centre of the thickest part of the beef (avoiding the bone, fat and gristle), it will be cooked to rare when it is 50°C, medium-rare will be 55°C, medium is a little over 60°C.
Glossary
Baklawa
This popular Greek and Turkish pastry is made from layers of filo pastry, nuts, and honey. It is then baked and spiced lemon-honey syrup is poured over the pastry and left to soak into the layers.
