Pretoria - August 2020

Chef Jackie Righi-Boyd, owner of Dolci Café, Craighall Park.
Chef Jackie Righi-Boyd’s
prawn pasta
(Serves 2)
You’ll need:
1 crushed garlic clove; 5ml finely
chopped chilli (or less if you’re not
a spicy food fan); 100ml olive oil; 14
uncooked prawns, de-veined and
peeled; 350g spaghetti (or pasta
of your choice)
Method:
Heat olive oil in a pan over medium
heat. Add garlic and chilli – be careful
not to burn – and fry for about three
minutes. Add the prawns and cook
until pink. Season with salt according
to taste.
In a large pot, bring water to a boil
over medium-high heat. Stir in 1 tsp
of salt. Add pasta and cook until al
dente. Drain off excess water. Plate
pasta, top with the prawns and garnish
with parsley.
Chef Fortunato Mazzone’s
Pesce all’ Aqua Pazza
(fish in the crazy water)
(Serves 6)
You’ll need:
6 fillets of fresh white fish (hake works
brilliantly); half a tin peeled chopped
tomatoes; 125ml pitted black olives; 2
cloves garlic, diced; 125ml dry white wine
Method:
Preheat oven to 180°C. Place fish fillets in a
baking pan drizzled with olive oil. Season
and top with tomatoes, olives, garlic,
wine and mix well, making sure to coat
everything. Place in the oven for 12 to 14
minutes, turning the fish halfway through.
Place fillets on a plate and top generously
with the sauce from the pan. Add a spritz
of olive oil.
Serve with boiled baby potatoes doused
with Maldon salt, olive oil and chopped
Italian parsley. You can also add sautéed
spinach seasoned with garlic.
Chef Fortunato Mazzone, owner of Forti Bar & Grill, Time Square.
August 20 Get It Magazine 27