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The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
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| This month's wine is Idion Zinfandel 2006 |
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Chorizo, Roast Pepper and Pea Shoot Tagliatelle |
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Serves 2
Ingredients
200g chorizo, sliced
100g mix of red, yellow and green peppers
80g pea shoots
10g alfalfa sprouts
80g freshly made tagliatelle
20g rocket
60ml olive oil
Preparing the peppers
Roast the peppers in an oven for 40 minutes at 180’C
Remove, peel skins off, deseed and slice thinly
Preparing the tagliatelle
Blanche tagliatelle in hot water for 2 minutes until 'al dente'
Heat half the olive oil in a pan on medium heat
Throw in the chorizo slices, peppers and tagliatelle and toss briefly, just enough to warm through
Remove from heat, then add pea shoots and rocket
Season with salt and freshly ground pepper
To serve
Divide between two plates, and dress with remaining olive oil and alfalfa sprouts
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