Amano

Paper Boy - - Food -

Ital­ian of­fer­ings that make sea­sonal pro­duce the star

True to their Ital­ian ethos of fresh, sea­sonal and sim­ple cui­sine, the veg­e­tar­ian of­fer­ings at Amano are made us­ing care­fully sourced pro­duce, re­sult­ing in maximum flavour. For your pro­tein hit, start with some­thing from the dairy sec­tion of the menu, where light, creamy cheeses – moz­zarella, bur­rata and strac­ciatella – are paired with herbs, shaved veg­eta­bles, nuts and lash­ings of fine olive oil. Amano’s pas­tas are hand­made that day and the selec­tion al­ways in­cludes a hand­ful of veg­e­tar­ian op­tions. Gnoc­chi, gnudi and ravi­oli are cur­rently paired with spring vege and of­ten topped with an egg or cheese to fin­ish off the sauce. The veg­etable sec­tion of the menu of­fers plenty of va­ri­ety, rang­ing from raw and cooked sal­ads such as cour­gettes, mint, ca­per and sesame, or charred let­tuce, cul­tured cream and dill; through to more sub­stan­tial vege like red ras­cal pota­toes with mint but­ter; and char­grilled as­para­gus with tar­ragon and parme­san. 66–68 Tyler St, Brit­o­mart

1 1. The in­te­rior at Amano. 2. Fagot­tino (moz­zarella skin stuffed with ri­cotta), to­mato, chilli and pinenuts. 3. A ri­cotta and egg yolk ravi­olo, cavolo nero, al­mond and parme­san. 4. Amano’s ex­ec­u­tive chef Jo Pear­son pre­pares a plate. 5. The in­te­rior at Baduzzi.

3 Per­fectly made pasta

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