Hailing from Cesena in Northern Italy’s Emilia-Romagna region, Andrea and Simona Riva, owners of the newly-opened Osteria Del Mare, come from a region of Italy that produces the best parmesan, balsamic vinegar and prosciutto in the world.

They cook fine Northern Italian food in their restaurant overlooking Burleigh’s foreshore, food that is lighter than that of the south using more tomato and garlic, herbs, extra-virgin olive oil, balsamic vinegar and lemon instead of cream.

“We are so close to the ocean,” Andrea says. “It’s easy to eat seafood here. Come in and try some carpaccio or fritto misto for a light meal with a glass of wine or an apperitovo.”

An expert with seafood, Chef Andrea’s Fritto Misto di Pesce is soft sweet seafood, lightly floured and flash fried flowing out of a paper horn across the plate, seasoned with the finest salt imported from Trapani in Sicily that tingles on the tongue.

“For me, if you use good products, it’s hard to make a mistake,” he tells us.

Chef Andrea’s versatile classic summer Marinara sauce carries the flavours of Italy. It is always made with fresh seafood and lots of love, the secret of all good cooking!

Osteria del Mare, 1718 Gold Coast Highway, Burleigh Heads Ph: 07 5576 6169

Read our review of Osteria del Mare.

NOTE: Published in The Sun community newspaper on 30 January, 2019.

Print Recipe
Marinara Sauce
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a large saucepan over medium heat. Add onion and cook until golden. Add garlic and wine and simmer for 2 minutes.
  2. Add fresh cuttlefish and calamari. Add plain peeled tomatoes. Cook slowly for 15 – 20 minutes or more until the cuttlefish is tender.
  3. Add scallops and prawns. Switch off the stove and cover with lid. The prawns and scallops will cook slowly in the sauce.
  4. 4. In a separate pot, cook the clams and mussels in a pan with garlic, parsley and a little oil for 3 – 4 minutes until the seafood opens. Remove their shells and add to the sauce.
  5. Cook a beautiful risotto using this sauce or spaghetti. To finish, do not forget a touch of finely chopped continental parsley to add to the plate. Can use whole cooked mussels to decorate.

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