The most popular dish at Sugo's; is the Paella which is a twist on the authentic Spanish paella. (The twist being they use aborio rice and pesto).
Sugo’s restaurant located in Hobart’s tourist precinct, Salamanca Square, is the lovechild of Maria DiNoia - self taught chef, wife and mother of two and business partner, Rebecca White.
Sugo has been operating for almost 4 years, its philosophy is to provide the best Italian influenced food - not the normal spag bol and Aussie supreme pizza variety, but one influenced by traditional techniques alongside great coffee and friendly service.
The food at Sugo’s is a fusion of Italian and modern Australian fare, and Maria uses as much fresh produce from her fathers garden as possible.
Bring to the boil 2 cups of chicken stock.
Add onion and 1 clove of garlic.
Place Arborio rice in an
Oven tray and pour chicken stock over rice.
Cover with foil and put into a hot oven, (200c), for 35 mins.
Remove from oven, uncover and toss through ½ cup of parmesan cheese.
Cut chicken breast into strips and pan fry with 1 clove of crushed garlic and a chilli.
Add prawns and pan fry until almost cooked through.
Add 2 cups of chicken stock and bring to the boil.
Add rice, capers, cherry tomato's and continue cooking for about 2 minutes.
Add chicken stock as needed to keep moist because the rice will continue to absorb the moisture.
Add remaining parmesan cheese and cook through.
Just before serving, add pistou and fresh chopped basil. Serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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