Chef Massimo Mele has drawn on the flavours he experienced while growing up in Naples when putting together the menu at La Scala on Jersey, a restaurant in the Sydney suburb of Woolahra. Massimo joins the team as executive chef and has delivered a modern take on the original as well as his own traditional Italian dishes.
Massimo aims to bring to life his ethos of “tutti a tavola” – meaning “everyone to the table” to share food and wine with friends and family, for a casual dinner or a celebration. He shares one of his signature dishes with SheSaid:
Angel hair Pasta with Fresh Tuna, Chili, Rocket and Capers
500g angel hair pasta
400g tuna loin, cut into 5cm pieces and sliced ½ cm thick
2 chillies, deseeded, thinly sliced
120ml lemon juice
100g rocket (2 large handfuls)
¼ cup parsley, chopped
½ cup/150mls extra virgin olive oil
40ml chilli oil
1 clove garlic, finely crushed
3 tbsp baby capers
3 tbsp finely grated parmesan
1. To make the dressing, whisk the olive oil, chili oil, crushed garlic, lemon juice and season with salt and pepper. Set aside.
2. Bring a pot of water to the boil, add the angel hair pasta and cook until al dente. Strain.
3. Meanwhile, place the tuna, sliced chilli, capers, grated parmesan, parsley and rocket in a bowl ready for the cooked pasta to be tossed through. Once the pasta is ready, toss the pasta in with the tuna salad mix and pour over the dressing. Gently mix the pasta until combined.
4. Serve immediately with fresh lemon wedges.