With Scotland Food and Drink Fortnight taking place from 1-16th September, we’re gearing up to celebrate the best the country has to offer. Our #ScotFoodGoals at Eusebi’s have always been to showcase the incredible natural larder that we have on our doorstep here in Scotland. From fresh fruit and vegetables to meat and seafood, we are very fortunate and we need to make the most of the wonderful local produce available to us.
Scotland Food and Drink Fortnight is a chance to recognise those who grow, produce and cook the best of Scotland’s food. My Nonna made the most of locally sourced Scottish produce for over 40 years, having arrived from Italy shortly before World War II. I grew up with a fusion of Italian recipes using Scottish ingredients educating my palate. This is the same experience we give to diners in Eusebi each and every day, as we share traditional dishes that have been passed down through generations, with a modern twist.
I’m still amazed with the deliveries of local produce that arrive at the kitchen each day. My passion is Italian cuisine but utilising locally sourced food to make authentic dishes. At Eusebi’s, we get the most amazing seafood from our fish supplier – Stevie Fish of the Fish Brothers. We’ve worked hard over the years to build relationships with the local experts, to ensure we always have the best and freshest ingredients. We want to know exactly what we’re serving up to our guests, as opening the restaurant is like opening my home up. We would never serve anything that I wasn’t happy to serve to my own family.
Celebrating Scottish Produce with an Authentic Italian Twist
Another Scottish supplier we use is Peelham Farm, who specialise in organic meat and charcuterie. This summer we’ve added a beautiful traditional Italian dish to our menu but using Scottish venison. Vitello Tonnato is like the Italian version of ‘surf and turf’ and normally uses thinly sliced veal with a tuna aioli sauce. For our Scottish version, we decided to use Peelham Farm veal. We made the dish using a tartare to truly showcase the flavour of the venison. It’s creating these Italian dishes with locally sourced ingredients that makes being a chef in Scotland so exciting. There are endless possibilities with the remarkable ingredients available.
Since we opened the restaurant in Glasgow’s West End, our seafood pasta with pangrattato has been one of the most popular dishes with our regular customers. It’s a classic summer recipe that you will see on the menu in most seaside Italian towns. Often Italian flavours are hard to replicate outside of Italy. However, this is one recipe that defies the odds! With some of the best seafood in the world found on our Scottish shores, this dish is the perfect fusion of Italian love and Scottish produce.
Don’t be afraid to change the types of seafood according to market availability or your family’s favourites – just be sure to buy the freshest and best seafood that you can. Pangrattato is a resourceful way to use up stale bread. My Nonna wouldn’t throw anything away and breadcrumbs were often substituted on many pasta dishes instead of expensive parmesan cheese.
It doesn’t matter what you’re cooking, what’s important is to make the most of the world-class produce that we have around us. Step away from the supermarket shelves and start speaking to your nearby farmers, fishmongers and butchers to learn about where real food comes from and how best to cook it. Once you taste fresh, local produce, you’ll be sure to celebrate Scottish food and drink all year long.
Seafood linguine with pangrattato by Giovanna Eusebi of Eusebi Deli in Glasgow
150g stale bread
2 cloves of garlic, crushed
Pinch of dried chilli
50ml white wine
Handful of small sweet tomatoes
250g linguine pasta
200g mussels, cleaned
200g clams, washed
150g prawns, peeled
Flat leaf parsley, finely chopped
1. To make the pangrattato, remove the crust from the bread and blitz to coarse breadcrumbs. Heat 2 tablespoons of olive oil with a clove of garlic and add the breadcrumbs. Fry till golden brown and then drain on kitchen paper and set aside.
2. For the pasta, cook in a pot of salted boiling water until al dente.
3. For the seafood, heat 50ml of olive oil in a pan. Add a garlic clove for one minute to aromatise the oil and then remove. Add the langoustines and cook, turning several times for approximately one minute before adding the clams, mussels and chilli. Squeeze the tomatoes lightly in your hand before adding to the pan. Pour in the wine and cover the pan with a lid to allow the steam to cook the shellfish. Just as the shellfish are opening, add the peeled prawns and a small ladlelful of the pasta water. Allow to cook for a further minute.
4. Drain the linguine and toss through the seafood. Finish with a sprinkle of pangrattato and parsley before serving.