Gasperro's Italian Restaurant in Harrington, New South Wales | Australian restaurant

Gasperro's Italian Restaurant

Locality: Harrington, New South Wales

Phone: +61 2 6556 1209

Address: 50 Beach Street 2427 Harrington, NSW, Australia

Website: http://www.gasperros.com.au

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• Italian restaurant

23.01.2022 Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccal), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna.[27][28] In Northern Italy though there are many kinds of stuffed pasta, polenta and ...Continue reading

22.01.2022 Made in Italy Italy sets the standards for all things stylish, elegant and of quality in many areas such as fashion and clothing. Dressing is a matter of personal pride and expression of personality for both men and women who pay a great deal of attention to their appearance.... Italian design is more than just fashion and clothing; it is also leather, home design, ceramics, jewellery, gold, silver, lace, glassware, crystal, chocolates, food items, art, sculpture, woodworking and even automobiles, all products where Italy holds great pride in being recognised as one of the best. In the past twenty years the rest of the world has seen an explosion in the popularity of Italian products and lifestyle. "Made in Italy" are not just words signifying a products origin, they are a guarantee that proves superior workmanship and style. This holds true not only for the top names in the Italian fashion industry but for many other products as well.

19.01.2022 https://www.youtube.com/watch?v=jgolF6dLCp4

17.01.2022 Wine touring has become Italys third greatest attraction, after beaches and art. Each year over 3 million tourists travel through the vineyards to sample the wines and meet the producers. Italys annual Cantine Aperte or open cellars brings 750,000 visitors in a single day. Experiencing the Italian food and wine specialties of the region is the perfect way to start a journey to get to know Italy, from its land to its people and history. One of the joys of travelling in Italy is the immense diversity of culture that one encounters from region to region.

17.01.2022 HAPPY MOTHERS DAY buona festa della mamma,

16.01.2022 https://www.youtube.com/watch?v=NFlqqoSmi9k

16.01.2022 Puttanesca Sauce is loosely translated to street walkers sauce. There are a lot of stories about how this name came about. The most popular is that prostitutes used to make Pasta alla Puttanesca and put it out on the windowsill so that the aroma would attract prospective clients. Kind of a silly story, but people seem to like it. Now, lets talk about anchovies. I know there are probably a lot of people out there who think they dont like anchovies, and may be tempted to ma...ke this excluding them. You certainly can do that if you want, but I am going to ask you nicely not to. Please try it at least once with the anchovies. Chopped up they practically dissolve into the oil when sauting them, so you dont have to worry about biting directly into or tasting anchovy. What you will taste, however, is a depth of flavor that will be missing if they are left out. Trust me. Spaghetti alla Puttanesca Recipe Prep time: 10 min | Cook time: 25 min | Total time: 35 min Serves 4-6 2 tablespoons extra-virgin olive oil 1 clove garlic, chopped 6 anchovy fillets, chopped pinch of crushed red pepper 1 35 oz can imported italian plum tomatoes, crushed with their juices 1 tablespoon capers 12 gaetta olives, pitted 1/2 teaspoon oregano 1 pound spaghetti Heat olive oil in a large saut pan over medium high heat. Add garlic, anchovy, and red pepper cook until garlic is lightly browned. Crush tomatoes and add with juices. Fill the empty tomato can 1/4 of the way with water and pour into the pan. Bring to a boil, stirring occasionally, then reduce to a simmer. Add capers, olives, and oregano. Cook at a simmer for 20 minutes, until sauce thickens. While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente. Drain pasta, toss with sauce and serve. See more

15.01.2022 We are a family that really loves pizza which is evident when you take into fact we have a pizza oven in our house . We make pizza at least once a week, and often when we are entertaining, and I have been tweaking my pizza dough for years. My dough has always been good, but I keep telling myself that it could be just a little bit better and now, after working on it again recently, I think I finally have the perfect dough. This pizza dough recipe is not one you will find it an...y recipe books as most recipes suggest using tipo 00 flour (very fine cake like flour) or tipo 0 flour (much like all-purpose flour) and I found using a combination of both these flours works best for me. This may not be your perfect dough recipe, but for me, it creates dough that is soft enough that I can roll it out with my hands and not use a rolling pin which keeps the air bubbles inside and allows the crust to rise nicely during baking. It also a has very tender to the bite crust that has just enough chew to it, but it doesnt toughen up when it cools. The other non-traditional aspect of my dough is that I use white wine along with the water which helps keep the dough tender, And yeast. This dough also freezes really well, so I often make a double batch and then weigh the balls, oil them, and wrap them in plastic wrap. I then store them in an airtight container in my freezer for future use. My tips for creating great pizza - Allow the dough to come to room temperature before shaping. I usually take my pizza dough balls out of the refrigerator at least two hours before I need them. Weigh the dough for individual pizzas. I generally make my pizzas 250 grams or 8 ounces in size. Thirty minutes before you need to make your pizza, lightly flour the ball, then press it out into a disc about 1 inch thick. Cover with a kitchen towel until needed. Use your hands and not a rolling pin to shape your crust which will help to create a light crust with air pockets. The rolling pin pushes all the air out and will give you a flatter, less tender pizza crust. Use the base of your palm and fingers and keep turning the disc of dough as you gently stretch it. Brush olive oil around the edges of the pizza dough before you add the sauce and toppings to ensure a golden brown crisp crust. Buon Appetito! See more

10.01.2022 Family Meals In cases where the extended family is being invited over for dinner the preparations get underway well in advance. The tradition in Italy is such that the hosts generally prepare a lot more food than could actually be consumed during the event. One of the strikingly different things about the food culture in Italy is that the event does not get underway unless and until all the members on the guest list have arrived and all the food has been prepared. You would o...ften see children pinching little bites off the table in anticipation of the food. The actual sitting down and eating process on an Italian dinner table is long, relaxed and spread over a couple of hours. To be precise the average Italian meal is three hours long during which the participants consume their food in a many as ten courses. Another prevalent tradition in Italian homes is that each guest brings with himself an interesting homemade dish as well which adds to the already overwhelming menu. Since the courses are so numerous they are usually small in quantity so as to be able to get a taste of everything. The food is served in large platters which makes it easy to reach but as a guest you ought to be careful not to stuff yourself on the first few servings because there is always more to come on an Italian dinner table. It is fascinating to witness the culture that has developed around Italian food over the years. Even the people that are sitting down to eat on the table have their unsaid places as the elders sit at the head of the table with the younger generation sitting at the center of the table and the women rushing back and forth from the kitchen. Most people like to stay on and keep talking even after the meal has ended and the dinner party goes on for as long as there is an after taste in your mouth.

08.01.2022 A ragu is a slow cooked meat based sauce, and there as many variations as there are regions in Italy. I have posted a couple of versions of Ragu alla Bolognese in the past, but strangely enough I have never featured a Southern Italian ragu. This is especially perplexing, considering I am Sicilian, and grew up having this type of meal on Sundays. Bucatini allAmatriciana This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be very hard to find outside of Italy, and the Lazio region in particular, pancetta has became a common substitute. This is changing and guanciale can now be found at specialty food stores. While you can still make a great Amatriciana with pancetta, if you are able to find guanciale, you should try using it at least once.

07.01.2022 New & Improved Pizza Dough Yield: Makes 6 Pizzas Prep Time: 1 1/2 hrs Cook Time: 20 mins My latest improved version of my perfect pizza dough.... Ingredients: 3 Cups All-purpose Flour (Tipo 0) 3 Cups Cake Flour (Tipo 00) 1 Cup Dry White Wine 2 Cups Warm Water Approximate) 2 1/2 Teaspoons Rapid Rise Yeast 1 1/2 Teaspoons Salt 2 Tablespoons Olive OIl Directions: In a large bowl mix together the two flours, the white wine, yeast, salt, and olive oil. Slowly add in the warm water, stirring as you go until the dough comes together in a ball. Dump the ball out onto a lightly floured surface and using your hands, knead with your hands until the dough is very smooth, about 5 to 7 minutes. Place the dough in a lightly oiled bowl covered with plastic wrap and let double in size. Divide the dough up into 8 ounce portions, rolling each in a ball. Place the balls on a lightly oiled baking sheet and cover with plastic wrap and refrigerate until needed. Remove the dough balls from the refrigerator 2 hours before needed, allowing them to completely come to room temperature before using. See more

07.01.2022 Easy Lasagna This is a relatively easy version of a Southern Italian Style lasagna with ricotta cheese and mozzarella. You can make it even easier by using no-boil lasagna sheets and skipping the cooking the pasta step. Some people might turn their nose up at the idea of using the no-boil pasta, but not all shortcuts are bad, and I have found that they work just fine in this lasagna. Serves 8 2 tablespoons olive oil 1/2 medium yellow onion, chopped fine... 1-1/4 pound ground beef 1 pound ricotta cheese 2 large eggs, beaten lightly 5 cups marinara sauce 4 cups shredded mozzarella cheese 3/4 cup freshly grated Parmagiano-Reggiano cheese 1 pound lasagna noodles Preheat oven to 375F. Heat olive oil in a medium saut pan over medium heat. Add onion and cook until soft and translucent about 5 minutes. Add ground beef and cook until browned through about 10 minutes. Drain excess fat. Place ricotta cheese and eggs in a bowl, and stir togetehr until well combined. Bring a large pot of salted water to a boil. In 3 batches add the lasagna sheets to the boiling water and cook until just under al dente. Remove the noodles from the pot using a slotted spoon, place in a colander, rinse under cold water to stop the cooking and spread out on clean kitchen towels. Spread 1 cup sauce over bottom of a 139-inch glass baking dish. Cover with a layer of 3 to 4 lasagna noodles, overlaping slightly to fit. Spread 1/3 of the ricotta mixture on the noodles, top with 1/3 of the cooked ground beef. Sprinkle 1 cup of the mozzarella over the ground beef. Top with 1 cup of the marinara sauce, sprinkle 1/4 cup of parmaggiano-reggiano and top with a layer of lasagna noodles. Repeat this 2 more times. Cover the final layer of lasagna noodles with the remaining marinara sauce and sprinkle remaining cup of mozzarella on top. Cover baking dish with aluminum foil, place in oven and cook for 60 minutes. Remove foil and cook until cheese is melted about 5 minutes more. Remove from oven and let sit 15 minutes before slicing and serving. See more

07.01.2022 Family life Italians like to socialise outside the home and often meet in bars, restaurants and pizzerias, but gatherings at home are also very much a part of Italian life when Italians gather as a family to celebrate special occasions or just to come together to enjoy a meal on Sunday. The extended family still plays an important role in Italian life with many young families reliant on help from the grandparents to help with the children, especially when both parents are out... at work all day. You will often see large family gatherings at restaurants or on holiday together.

06.01.2022 This week I had a strong craving for Affogato, a simple but delicious Italian dessert that is made by pouring a shot of hot espresso over a scoop of vanilla gelato. Naturally, to make this I needed vanilla gelato. So, this was as good a time as ever to break out my ice cream machine, which I had not used for a while, and make the gelato myself. As I have mentioned before, there are a couple of styles of gelato. There is Sicilian style, which is made without eggs or cream, jus...t a base of milk with corn starch and sugar (called crema rinforzata). And there is Northern Italian style which is made from an egg based custard made with either milk only or a combination of milk and cream. The style I prefer is usually tied to the flavor. With fruit or nuts like pistacchio, it is definitely the Sicilian, which really highlights the flavor of those ingredients, but when making vanilla I prefer a custard based gelato. Note: If you prefer, you can replace 1 cup of the milk in the following recipe with 1 cup of cream. Vanilla Gelato Recipe Prep time: 45 min | Total time: 45 min Makes About 1 Quart 3 cups whole milk 3/4 cup sugar 1 vanilla bean, split lengthwise 4 egg yolks Stir the milk and sugar together in a medium sauce pan over medium heat and add the vanilla bean. Heat until bubbles begin to form around the edges. Remove the pan from the heat and steep for 15 minutes, then remove the vanilla bean. In a medium bowl, whisk the egg yolks together. Slowly whisk the warm milk mixture into the egg yolks and transfer the mixture back to the sauce pan. Cook over medium heat stirring constantly with a wooden spoon until mixture thickens and coats the back of the spoon, 8 10 minutes and remove custard from heat to cool. Once cooled. transfer the custard to large bowl and refrigerate until chilled, at least 4 hours. Remove custard from refrigerator and process in ice cream maker according to manufacturers instructions. If serving Affogato, scoop gelato into a bowl and pour a freshly made shot of hot espresso over the top. Serve immediately. See more

01.01.2022 Just as there is a special art to preparing top class Italian food, there is also the art of eating Italian food. Over the years the Italians have developed their own culture surrounding the eating of their food. It is a well known fact that Italians are very serious about their food and why shouldnt they be? After all, it is the food that brings together friends and families after a hard day at work in the office. This is why we find Italian people to be very fond of spendi...ng long hours at the table and meal times occuring at a leisurely pace over the span of a couple of hours. Eating is the favorite past time cum recreational activity for families. Unlike faster paced societies in the world meal time in Italy is a time to kick back and relax. When the Italians sit down to eat they literally forget about the world and are in no hurry whatsoever to gobble down their food and get back to work. This is why the culture of Italian food is relaxed and slow paced with families getting the chance to bond with each other.