deliciously

66 pages of deliciously fresh recipes ideas brought to you by

 intro
Welcome to Deliciously Fresh, your 66 page eCookbook

deliciously from Latina®. We hope the recipes you’ll find will help you make the
most of your outdoor dining this summer.

Inside you’ll find dishes ranging from delicious, light meals to fresh twists
on pasta salads and even innovative ideas for outdoor entertaining.

You’ll discover a myriad of beautiful combinations of fresh produce,

tasty sauces and, of course, Latina®’s perfect pastas. When you
choose from the vast Latina® range you’re buying Australia’s finest pasta
and sauces. How can we be so sure? Because every morning
every batch of pasta and sauce is tasted by our experts before it leaves
our kitchens. Each batch is checked for freshness and quality.

But you’ve no need to be an expert chef yourself. All our recipes are
easy to follow, quick to prepare and delicious every time.
We hope you enjoy entertaining with these 30 deliciously fresh recipes
as much as we’ve enjoyed creating them for you.
© 2009 General Mills
 contents
starters 6-17
deliciously
light meals 18-29

salads 30-41

mains 42-59

drinks 60-61
starters
Summer is all about the freshness of being outdoors and enjoying good times and
great food with family and friends. As your guests start to gather, what better way to get the
taste buds going than serving Crispy Barbecued Tortellini with Roasted Capsicum Pesto
straight from the barbie, enjoyed with a cool drink? Try this recipe or others from our tasty
section of appetisers to kick-start your occasion in dazzling fashion.
Cheese and Spinach Tortellini Terrine
with Capsicum and Chilli Jam
The classic combination of cheese and spinach is complimented by the mild spice
of the sweet Capsicum and Chilli Jam.
375g pack Latina® Fresh Cheese & Spinach Tortellini
4 eggs
1 cup (250ml) thickened cream
1 teaspoon salt
30g baby spinach leaves, sliced
Capsicum and Chilli Jam (see page 58 for recipe)
Gourmet salad leaves, for serving
1. Preheat oven to 160°C (140°C fan-forced). Line base and sides
of 11cm x 22cm (base measurement) loaf pan with baking paper.
2. Add Latina tortellini to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain.
3. Whisk eggs, cream and salt together in a large bowl until combined.
Add spinach and tortellini and stir gently to coat with egg mixture.
4. Pour tortellini mixture into prepared pan and gently level top with a spatula
or large spoon. Bake for 45-50 minutes or until egg is set.
5. Cool slightly before removing from pan and removing paper. Slice and serve
with Capsicum and Chilli Jam, (see page 58 for recipe) and salad.
Serves: 6 - 8  Preparation time: 15 minutes  Cooking time: 55 minutes

We served this dish with refreshing Mojitos. See page 60 for recipe.

Tip: This terrine is delicious served warm or cold.

It is ideal to take on a picnic or packed in a lunchbox.
8 Deliciously Fresh
Grilled Polenta with Chargrilled Vegetables
Spectacular and colourful, this dish with its rich tomato sauce, crunchy pinenuts,
chargrilled vegetables and crispy polenta is set to impress.
1 cup instant polenta
2 cups chicken stock
1 cup water
20g butter
cup grated parmesan cheese
1 red capsicum, quartered and seeds removed
1 eggplant, sliced thinly
2 tablespoons olive oil
425g tub Latina® Fresh Mediterranean Sauce
¼ cup pitted kalamata olives
50g rocket leaves
1. Combine polenta, stock and water in a large microwave-safe bowl and microwave
on HIGH for 5 minutes; stir. Cover with plastic wrap, pierce plastic twice and cook on
HIGH for a further 6 minutes or until thick. Stir in butter and parmesan.
2. Spread polenta mixture into 17cm x 27cm lightly oiled slice pan and refrigerate for
15 minutes or until set. Slice into 8 pieces.
3. Place capsicum skin-side down on a preheated barbecue hotplate (or skin-side up
under a grill) and cook until skin blackens. Place in a plastic bag or covered container
until cool enough to remove skin. Remove and discard skin. Tear into strips.
4. Toss eggplant slices in oil. Cook eggplant and polenta on barbecue grill until lightly
browned on both sides.
5. Warm sauce in a small saucepan on the side of the barbecue or in microwave, to pack directions.
6. Spoon a little sauce onto each plate and top each with one piece of polenta. Top with eggplant,
capsicum, olives, second piece of polenta and finish with rocket leaves. Serve with remaining sauce.
Serves: 4  Preparation and refrigeration time: 30 minutes  Cooking time: 30 minutes
Tip: The polenta can be made a day ahead and stored covered,
in the refrigerator. This dish is best assembled close to serving.
10 Deliciously Fresh
Tortellini and Chorizo
Skewers
Succulent charred chorizo and sweet cherry
tomatoes with crisp, golden tortellini all on
a handy skewer, make for ideal finger food
straight from the barbecue hotplate. Try
them alongside the bite-sized and refreshing
Tomato and Basil Agnolotti Bites.
1 (about 130g) chorizo sausage, cut into
½ cm-wide rounds, cut in half
x 375g pack Latina® Fresh Mixed Veal
Tortellini
250g punnet small cherry tomatoes
1 tablespoon olive oil
1. Add Latina tortellini to large saucepan of
boiling water. Return to the boil and cook
for 5 minutes. Drain and cool slightly.
2. Thread ingredients alternately onto
12 skewers and brush lightly with oil.
3. Cook skewers on preheated barbecue
hotplate until sausages are cooked and
pasta is golden brown in places.
Makes: 12 skewers 
Preparation time: 10 minutes 
Cooking time: 10 minutes
12 Deliciously Fresh
Tomato and Basil
Agnolotti Bites
½ x 375g pack Latina® Fresh Spinach &
Ricotta Agnolotti
250g punnet cherry tomatoes, cut in half
30 small fresh basil leaves
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
30 small skewers or toothpicks
1. Add Latina agnolotti to large saucepan of
boiling water. Return to the boil and cook
for 5 minutes. Drain and cool slightly.
2. Skewer one basil leaf, one piece of
agnolotti and half a cherry tomato for
each bite.
3. Combine oil and vinegar in a small
shallow dish and use for dipping.
Makes: 30 skewers 
Preparation time: 10 minutes 
Cooking time: 5 minutes
Tip: This recipe is great served with a tomato relish or the Roasted Capsicum Pesto
on page 16. Chorizo sausages are available at most delis and supermarkets.
Barbecued Mushrooms with Pesto and Pancetta
A delicious combination of flavoursome pancetta, fragrant basil pesto and melting
mozzarella cheese filling a smoky, chargrilled tender mushroom.
cup basil pesto (see page 59 for recipe)
cup grated mozzarella cheese
40g (4 slices) pancetta (or lean bacon), chopped roughly
8 large flat mushrooms
Gourmet salad leaves, for serving
1. Combine pesto, mozzarella and pancetta in a small bowl. Top mushrooms with mixture.
2. Cook mushrooms on preheated barbecue hot plate, covered with the barbecue hood, for
about 5 minutes or until cheese is melted. If your barbecue does not have a hood, cover
mushrooms with a wok lid until cheese melts, or wrap loosely in foil. Serve with salad.
Makes: 8  Preparation time: 10 minutes  Cooking time: 5 minutes

Tip: See page 59 for our fragrant Basil Pesto recipe or if you are a little short
on time, why not use a good-quality purchased product? We also use pesto in our
sensational recipe for Gnocchi with Pesto Mayo.
14 Deliciously Fresh
Crispy Barbecued Tomato and Basil
Tortellini with Roasted Bruschetta
Capsicum Pesto 4 large vine-ripened tomatoes, chopped
½ red onion, chopped finely
1 red capsicum, quartered and seeds
¼ cup fresh basil leaves, shredded
removed
2 teaspoons balsamic vinegar
1 clove garlic
2 teaspoons extra virgin olive oil
2 tablespoons olive oil
Freshly cracked pepper, to taste
3 teaspoons balsamic vinegar
1 loaf of focaccia bread
375g pack Latina® Fresh Mixed Veal Tortellini
(approximately 28cm x 15cm)
1. Place capsicum skin-side down on
1. Combine tomato, onion, basil, vinegar
preheated barbecue hotplate (or skin-side
and oil in a medium bowl and gently toss.
up under grill) and cook until skin
Season to taste.
blackens. Place in a plastic bag or covered
container until cool enough to remove 2. Toast both sides of foccacia on lightly
skin. Remove and discard skin. oiled barbecue hotplate or in large
2. Blend or process roasted capsicum, garlic, 1 lightly oiled chargrill pan over medium
tablespoon of the oil and vinegar until smooth. heat until lightly browned.
3. Add Latina tortellini to large saucepan of 3. Serve warm focaccia topped with
boiling water. Return to the boil and tomato mixture.
cook for 5 minutes. Drain.
4. Toss tortellini with remaining oil and cook Serves: 4-6 
on preheated barbecue for about 2 Preparation time: 10 minutes
minutes or until golden and crispy in Cooking time: 5 minutes
places. Serve warm with Roasted
Capsicum Pesto.
Serves: 1 platter to share 
Preparation time: 25 minutes 
Cooking time: 15 minutes

16 Deliciously Fresh
light meals
Whether preparing a summer lunch for a group of friends or a light dinner, these recipes
are sure to impress. For something a little bit different try the Salad Nicoise with Slow Roasted
Vegetable Ravioli, or, for a visually stunning meal, the no-bake Light Summer Lasagne with
layers of barbecue-grilled vegetables enveloped in tender fresh lasagne sheets can’t be beaten.
Salad Nicoise with Slow Roasted
Vegetable Ravioli
Combine all natural Latina Slow Roasted Vegetable Ravioli, crunchy beans and
sweet tomatoes with tuna for this modern twist on the French classic.
375g pack Latina® Fresh Slow Roasted Vegetable Ravioli
4 eggs
500g green beans, blanched and halved diagonally
4 large vine-ripened tomatoes, chopped
2 x 185g cans tuna in olive oil, drained, reserving 2 tablespoons of oil
¼ cup pitted kalamata olives, halved
¼ cup fresh flat-leaf parsley leaves, roughly torn
8 small anchovy fillets, torn lengthways
2 tablespoons freshly squeezed lemon juice
Freshly cracked pepper, for serving
1. Add Latina ravioli to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Meanwhile, place eggs in a small saucepan, cover with cold water, bring to the boil
and cook for 4 minutes. Cool in cold water, peel and cut into quarters.
3. Combine ravioli, beans, tomatoes, tuna, olives, parsley and anchovies in a large bowl.
4. Combine reserved oil from tuna and lemon juice in a screw top jar.
Add dressing to salad and gently combine. Serve topped with eggs and pepper.
Serves: 6 (or 1 large salad to share)  Preparation time: 25 minutes  Cooking time: 15 minutes

Tip: Green beans are available all year round in Australia and are best stored
in an airtight plastic bag or container in your refrigerator crisper.
20 Deliciously Fresh
Creamy Smoked Salmon with Agnolotti Salad
Luscious smoked salmon with Caramelised Vegetable Agnolotti and a creamy,
tangy sauce – perfect for special occasions.
375g pack Latina® Fresh Ricotta & Spinach Agnolotti
50g baby rocket
100g smoked salmon, roughly torn
¼ red onion, sliced finely
2 tablespoons roughly chopped dill
1 lemon, rind grated finely
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons light sour cream
Freshly cracked pepper, for serving
1. Add Latina agnolotti to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Meanwhile, arrange half the rocket and half the salmon on a serving platter.
Sprinkle with half the onion, dill and lemon rind.
3. Top with drained pasta, remaining rocket, salmon, onion, dill and lemon rind.
4. Whisk lemon juice, oil and sour cream together to make dressing.
Drizzle over salad. Sprinkle with pepper.
Serves: 2 (or 1 large salad to share)  Preparation time: 10 minutes  Cooking time: 5 minutes

22 Deliciously Fresh
Light Summer Lasagne
No other lasagne sheets compare to the tenderness of Latina Fresh Lasagne.
They are perfect for this casual summer twist on traditional lasagne.
1 red capsicum, quartered and seeds removed
¼ butternut pumpkin, sliced into 1cm pieces
2 zucchini, sliced into 1cm strips
1 eggplant, sliced into 1cm rounds
2 tablespoons olive oil
4 sheets Latina® Fresh Lasagne Pasta, cut into thirds following fold lines
220g tub Latina® Italian Tomato & Garlic Sauce
Basil leaves, for serving
1. Place capsicum skin-side down on a preheated barbecue hotplate (or skin-side up
under a grill) and cook until skin blackens. Place in a plastic bag or covered container
until cool enough to remove skin. Remove and discard skin. Tear into strips.
2. Brush remaining vegetables with half the oil and cook both sides on heated barbecue
grill plate.
3. Add remaining oil to boiling water. Gently add separated lasagne sheets and cook for
2 minutes or until tender. Remove carefully from boiling water. Place briefly in cold water
to minimise sticking; then lay lengthways on a clean teatowel to drain.
4. Meanwhile, heat sauce in a small saucepan on the barbecue hotplate or heat in
microwave to pack directions.
5. To assemble the lasagne, place one layer of vegetables onto right-hand side of each
drained lasagne sheet. Top with a little sauce and fold over left side of pasta to cover.
6. Stack 3 lasagne 'parcels' with another layer of vegetables and sauce in between onto
serving plates. Top with a little more sauce and basil leaves. Serve warm.
Serves: 4  Preparation time: 20 minutes  Cooking time: 30 minutes
Tip: Slices of fresh ricotta, basil and spinach leaves may be added to this recipe. Uncooked left over
We served this dish with vibrant Mango Daiquiris. See page 60 for recipe. lasagne sheets freeze really well if sealed in a plastic bag or airtight container for up to four weeks.
Pasta sauce can be heated in a small saucepan on the hotplate of your barbecue.
24 Deliciously Fresh
Fresh Agnolotti with Prosciutto and Peas
Delightful all natural Caramelised Vegetable Agnolotti with fragrant herbs, crisp prosciutto
and sweet peas will make this lovely salad a sure-fire summer favourite.
100g thinly sliced prosciutto
375g pack Latina® Fresh Caramelised Vegetable Agnolotti
1 cup frozen green peas, thawed
100g baby spinach leaves
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons shredded fresh mint
½ lemon, rind grated finely
100g Australian feta cheese, crumbled
1 tablespoon extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
Freshly cracked pepper, for serving
1. Place prosciutto in a single layer on an oven tray and grill until crisp.
Set aside for 5 minutes to cool. Break into large pieces.
2. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and
cook for 5 minutes. Add peas in the last 2 minutes of cooking. Drain.
3. Gently combine pasta mixture, prosciutto, spinach, parsley, mint, lemon rind and feta
in a large bowl.
4. For the dressing, combine the oil and lemon juice in a screw-top jar. Drizzle over salad
and sprinkle with pepper.
Serves: 4 (or 1 large salad to share)  Preparation time: 10 minutes  Cooking time: 15 minutes

Tip: Latina Feta and Sun Dried Tomato Agnolotti goes really well with this recipe.
26 Deliciously Fresh
Tortellini and Chicken Salad with
Creamy Mustard Dressing
Deliciously light, the tangy sour cream dressing compliments the chicken,
chives and subtle cheese favour of the tortellini.
375g pack Latina® Fresh Cheese & Spinach Tortellini
or Latina® Fresh Ham & Cheese Tortellini
150ml sour cream
2 tablespoons wholegrain mustard
2 tablespoons freshly squeezed lemon juice
¼ cup chopped fresh chives
400g chicken breast, steamed and sliced finely
100g rocket leaves
½ x 250g punnet cherry tomatoes, cut in half
1. Add Latina tortellini to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Combine sour cream, mustard, lemon juice and three-quarters of the chives in a medium
bowl. Add half the dressing to warm tortellini and chicken and stir gently to coat well.
3. Arrange rocket and tomatoes on each plate or on a serving platter and top with
tortellini and chicken mixture. Serve topped with remaining dressing and chives.
Serves: 4 (or 1 large salad to share)  Preparation time: 15 minutes  Cooking time: 10 minutes

28 Deliciously Fresh
 salads
It can be hard to provide a different salad that’s the talk of the barbecue at every lunch
and dinner you are invited to, but with these fresh pasta salads you’ll be able to ‘wow’
your family and friends every time. If it’s a special event, try the Pear and Blue Cheese Agnolotti
Salad with crisp pear slivers and creamy blue cheese; or for a spur of the moment picnic
try one of the Gnocchi Potato Salads that you can prepare in no time at all. No matter what
the situation, there is a delicious pasta salad for every occasion.
Agnolotti, Roasted Pumpkin and Feta Salad
This mouth-watering combination of tender roasted pumpkin, delicious agnolotti,
crunchy pinenuts and creamy feta is sure to impress.
200g pumpkin, cut into 2cm pieces
2 tablespoons extra virgin olive oil
375g pack Latina® Fresh Feta & Sun Dried Tomato Agnolotti
50g baby spinach
100g Danish feta, crumbled
1 tablespoon pine nuts, toasted
1 lemon, rind grated finely
2 teaspoons freshly squeezed lemon juice
Freshly cracked black pepper, for serving
1. Preheat oven to 180°C (160°C fan-forced).
Drizzle pumpkin with half the oil and bake for 20 minutes, or until tender.
2. Meanwhile, add Latina agnolotti to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
3. Gently combine pumpkin, agnolotti, spinach, feta, pinenuts and lemon rind
in a serving bowl.
4. Drizzle with remaining oil and lemon juice, and sprinkle with pepper.
Makes: 1 large salad to share  Preparation time: 10 minutes  Cooking time: 20 minutes

32 Deliciously Fresh
Gnocchi Potato Salad
with Crispy Bacon
It’s hard to go past the classic combination
of creamy mayonnaise, crispy bacon,
chives and tender gnocchi.
100g lean bacon, cut into thin strips
625g pack Latina® Fresh Potato Gnocchi
cup whole egg mayonnaise
2 teaspoons Dijon mustard
¼ cup chopped fresh chives
Freshly ground black pepper, for serving
1. Cook bacon in a hot non-stick frying
pan until crisp. Remove from pan and
drain on absorbent paper.
2. Add Latina gnocchi to large saucepan
of boiling water. Remove gently with
a draining spoon as soon as gnocchi
floats to the surface (about 2 minutes).
Drain well.
3. Combine mayonnaise and mustard in a
large bowl; add warm drained gnocchi
and two thirds of the chives. Stir to coat
with dressing.
4. Sprinkle with bacon and remaining
chives and serve warm or cold.
Makes: 1 large salad to share 
Preparation time: 10 minutes 
Cooking time: 5 minutes
34 Deliciously Fresh
Gnocchi with
Pesto Mayo
Try our delicious Homemade Pesto
(see page 59) but if time is short, why not
try a good-quality packaged pesto?
625g pack Latina® Fresh Potato Gnocchi
cup Homemade Basil Pesto
(see recipe on page 59)
cup whole egg mayonnaise
¼ cup semi-dried tomatoes,
roughly chopped
1. Add Latina gnocchi to large saucepan
of boiling water. Remove gently with a
draining spoon as soon as gnocchi floats
to the surface (about 2 minutes).
Drain well.
2. Combine pesto and mayonnaise in a
large bowl. Add warm drained gnocchi
and tomatoes and toss to coat in dressing.
Serve warm or cold.
Makes: 1 large salad to share
Preparation time: 20 minutes
Cooking time: 2 minutes
Tip: Latina Fresh Potato Gnocchi is so light and delicious, it is perfect for use
in our twist on the usual potato salad. Not to mention how quick it is!
Roasted Vegetable Ravioli with
Bocconcini and Basil Salad
For a light, fresh summer salad, the classic combination of juicy tomatoes, basil and
bocconcini is taken to a new level with the addition of Latina’s all natural Slow Roasted
Vegetable Ravioli.
375g pack Latina® Fresh Slow Roasted Vegetable Ravioli
250g punnet cherry tomatoes, cut in half
110g (½ tub) bocconcini, torn
1 cup fresh basil leaves
1 tablespoon extra virgin olive oil
Freshly cracked pepper, for serving
1. Add Latina ravioli to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Gently combine cooked pasta, tomatoes, bocconcini and basil in a large bowl.
3. Place salad on a serving platter or serving plates, drizzle with oil and sprinkle
with pepper.
Makes: 1 large salad to share  Preparation time: 10 minutes  Cooking time: 5 minutes

Tip: For something a little bit different, try adding yellow grape tomatoes
or mini black Russian tomatoes to this salad.
36 Deliciously Fresh
Pear and Blue Cheese Agnolotti Salad
This striking and different pasta salad features fresh, crisp pear slices, peppery rocket
and soft creamy blue cheese. Together with Latina agnolotti, it’s difficult for any blue cheese
lover to resist.
375g pack Latina® Fresh Caramelised Vegetable Agnolotti
100g soft blue cheese, crumbled gently
2 pears, sliced finely
2 tablespoons freshly squeezed lemon juice
100g rocket leaves
1. Add Latina agnolotti to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Combine drained pasta and half the crumbled cheese in large bowl, stirring gently
to coat agnolotti with just-melting cheese. (If preparing in advance, don’t add the cheese
until just before serving).
3. In another bowl, coat pears in lemon juice to reduce browning and add flavour.
4. When agnolotti mixture has cooled slightly, add pear slices, remaining cheese and rocket;
mix gently to combine.
Makes: 1 large salad to share  Preparation time: 10 minutes  Cooking time: 5 minutes

Tip: Corella pears, with their pretty red colouring and sweet flavour are perfect for use
in this recipe. Try this salad with barbecued steak or chicken.
38 Deliciously Fresh
Caramelised Vegetable Agnolotti
with Ricotta and Spinach Salad
Refreshing baby spinach, ripe tomatoes and creamy ricotta cheese with Caramelised
Vegetable Agnolotti are brought together with great harmony with a sprinkling of balsamic
vinegar and extra virgin olive oil.
375g pack Latina® Fresh Caramelised Vegetable Agnolotti
50g baby spinach leaves
1 vine-ripened tomato, cut into 1cm pieces
125g fresh ricotta cheese, crumbled
Extra virgin olive oil, for serving
Balsamic vinegar, for serving
Freshly cracked pepper, for serving
1. Add Latina agnolotti to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Gently combine agnolotti, spinach and tomato in a serving bowl. Scatter with ricotta.
3. Drizzle with oil and vinegar, and sprinkle with pepper just before serving.
Makes: 1 large salad to share  Preparation time: 10 minutes  Cooking time: 5 minutes

Tip: Fresh ricotta cheese can be purchased from the deli counter in most supermarkets.
40 Deliciously Fresh
 mains
When it’s a warm and balmy night, the last thing you want to do is be inside cooking, instead
of out enjoying the weather with your family and friends. With these easy recipes all you need
is one saucepan of boiling water and a barbecue to create a delicious dinner. A perfect example,
the Barbecued Salmon Fillets with Pesto Gnocchi couldn’t be easier. Or for an instant
summer favourite, the Outdoor Fettuccini Marinara with its fresh seafood, tangy lemon and
hint of chilli all cooked on the barbecue is perfect for outdoor dining.
Italian Meatball Panini
Deliciously moist and tasty meatballs fragrant with parmesan and parsley,
served in lightly toasted, just-off-the-barbie bread rolls.
250g beef mince
250g pork mince
¼ cup chopped fresh flat-leaf parsley
2 tablespoons grated parmesan cheese
2 tablespoons fresh breadcrumbs
425g tub Latina® Fresh Mediterranean Sauce
4 panini rolls or small Turkish bread rolls
1 tablespoon olive oil
50g rocket
1. Combine beef, pork, parsley, parmesan, breadcrumbs and ½ cup of Latina sauce
in large bowl. Mix well. Divide mixture into 12 and roll into balls.
2. Cook meatballs on heated and lightly oiled barbecue hotplate for 4 minutes each side
or until cooked through.
3. Meanwhile, slice rolls in half horizontally and drizzle cut sides with oil.
Toast cut-side down on barbecue grill plate until toasted and golden brown.
4. Warm remaining Latina sauce. Coat cooked meatballs in heated sauce and place
3 on each roll. Top with rocket, any remaining sauce and replace lids.
Makes: serves 4  Preparation time: 10 minutes  Cooking time: 10 minutes

Tip: The meatball mixture can be made several hours ahead and stored, covered, in the fridge.
44 Deliciously Fresh
Chicken Saltimbocca Skewers
“Saltimbocca” translates from Italian into “jump in the mouth”. These tasty skewers of
tender chicken, sage and prosciutto are bound to do just that! They work really well with
the Caramelised Vegetable Agnolotti with Ricotta and Spinach Salad.
12 (about 600g) chicken tenderloins, trimmed
12 large sage leaves
12 (120g) thin slices prosciutto
Caramelised Vegetable Agnolotti with Ricotta and Spinach Salad, for serving
(see page 40 for recipe)
Sparkling Pink Grapefruit Spritzer, for serving if you like.
1. Place one sage leaf on each chicken tenderloin. Wrap with one slice of prosciutto.
Skewer each piece of chicken to hold prosciutto and sage in place.
2. Cook skewers on heated and lightly oiled barbecue hotplate for 3-4 minutes each side
or until cooked through.
Makes: 12  Preparation time: 10 minutes  Cooking time: 10 minutes

We served this dish with pretty Sparkling Pink Grapefruit Spritzers.

See page 61 for recipe.

We served this dish with the Caramelised Vegetable Agnolotti with Ricotta
and Spanish Salad. See page 40 for recipe.

46 Deliciously Fresh
Outdoor Fettuccini Marinara
This classic favourite is given a summer twist with fragrant lemon, fresh seafood and a mild
chilli kick. We’ve cooked the recipe on the barbecue to keep you outside with your guests!
375g pack Latina® Fresh Egg Fettuccine
1 tablespoon olive oil
2 cloves garlic, chopped finely
¼ teaspoon dried chilli flakes
500g fresh seafood marinara mix
cup chopped fresh flat-leaf parsley
1 lemon, rind grated finely
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
Crusty bread, for serving
1. Add Latina fettuccini to large saucepan of boiling water. Return to the boil
and cook for 2 minutes. Drain and place pasta in a large bowl.
2. Heat oil on large barbecue hotplate and cook garlic and chilli flakes for
10 –20 seconds. Add marinara mix and toss to cook evenly.
Add cooked fettuccine and parsley and toss to heat through.
3. Combine rind, juice and oil in a screw-top jar and pour over fettuccini mixture.
Toss gently to combine. Serve immediately with crusty bread.
Serves: 4  Preparation time: 30 minutes  Cooking time: 40 minutes

We served this dish with the summery Tropical Melon Fruit Punch.
See page 61 for recipe.

Tip: This dish can be prepared on a barbecue wok burner, with the pasta and dressing tossed
through in a wok . Latina Fresh Tomato and Garlic Sauce can be added for a tomato tang.
48 Deliciously Fresh
Barbecued Salmon Fillets with Pesto Gnocchi
There is nothing simpler to prepare and enjoy than the light flavours of a beautiful piece of
fresh fish and zingy lemon. Our Gnocchi with Pesto Mayo pairs brilliantly with the salmon.
4 (about 150g each) salmon fillets, skin on
1 teaspoon extra virgin olive oil
2 lemons, cut into wedges
1. Preheat barbecue hotplate to medium-high. Brush salmon with oil and barbecue,
skin-side down, for 3 minutes. Turn and cook for a further 4 to 6 minutes
(depending on thickness) or until just cooked through.
2. Serve with lemon wedges and Gnocchi with Pesto Mayonnaise.
Serves: 4  Preparation time: 5 minutes  Cooking time: 10 minutes

We served this dish with the delicious Gnocchi with Pesto Mayo.
See page 34 for recipe.

50 Deliciously Fresh
Warm Beef and Antipasto Agnolotti Salad
Tender beef, plump Feta & Sun Dried Tomato Agnolotti, and flavoursome marinated
antipasto combine to make a salad as delicious as it is easy.
200g lean beef rump
375g pack Latina® Fresh Feta & Sun Dried Tomato Agnolotti
50g baby rocket
6 semi-dried tomatoes, chopped roughly
2 pieces marinated eggplant, chopped roughly
2 pieces marinated red capsicum, sliced into strips
¼ red onion, sliced finely
½ cup small whole basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1. Cook beef on the BBQ grill over medium-high heat for 2 minutes each side
or until cooked as you like. Cover with foil and rest for 5 minutes.
Slice beef thinly across the grain.
2. Meanwhile, add Latina agnolotti to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
3. Gently toss rocket, tomato, eggplant, capsicum, onion and basil together
in a large bowl. Add drained agnolotti and combine.
4. Place mixture in a serving bowl and top with beef. Drizzle with oil and vinegar.
Serves: 4  Preparation time: 15 minutes  Cooking time: 10 minutes

Tip: Marinated eggplant and red pepper are available from the deli.
52 Deliciously Fresh
Basil and Tomato-filled Lamb
Latina’s tangy and tasty Creamy Sun Dried Tomato Sauce matches pleasingly with the
tender lamb and fresh basil and makes a great basting ingredient. The lamb is wonderful
served with Agnolotti, Roasted Pumpkin and Feta Salad.
2 (about 250g each) lamb backstraps
½ x 220g tub Latina® Fresh Creamy Sun Dried Tomato Sauce
¼ cup fresh basil leaves
Spray olive oil
1. Slice lamb backstraps in half horizontally by holding knife parallel to the board
and slicing lengthways through lamb. Place the four lamb pieces between sheets
of plastic wrap and flatten gently with the flat side of a meat mallet.
2. Brush top of each slice of lamb with one tablespoon of creamy tomato sauce.
Lay whole basil leaves on half of each lamb slice.
4. Fold lamb over to sandwich the basil and press down to seal. Spray lightly with olive oil.
5. Cook on barbecue hotplate or grill for 1½ – 2 minutes each side, depending on
thickness. Baste with remaining sauce during cooking. Serve with salad.
Serves: 4  Preparation time: 15 minutes  Cooking time: 5 minutes

This recipe is delicious served with Agnolotti, Roasted Pumpkin

and Feta Salad. See page 32 for recipe.

Tip: Lamb can be prepared an hour before required

and stored, covered, in the fridge.
54 Deliciously Fresh
Classic Veggie Burgers
This is a scrumptious vegetarian burger that even the carnivores in your family
are sure to enjoy!
½ cup instant couscous
½ cup boiling water
220g tub Latina® Fresh Creamy Sun Dried Tomato Sauce
1 cup of mixed (corn, carrot and peas) frozen vegetables
½ x 400g can of drained lentils
½ cup dry breadcrumbs
¼ cup grated parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1 egg
Watermelon, Feta and Pistachio Salad
1. Combine couscous and boiling water in a heatproof bowl and cover with plastic wrap.
Stand for 5 minutes or until water is absorbed. Separate grains of couscous with a fork.
2. Combine couscous, Latina sauce, vegetables, lentils, breadcrumbs, parmesan,
parsley and egg in large bowl; mix well. Divide mixture into eight and shape into
patties with slightly damp hands.
3. Cook burgers on preheated and lightly oiled barbecue hotplate or in a large non-stick
frying pan for about 4 minutes each side or until cooked through and well browned.
Serves: 4  Preparation time: 15 minutes  Cooking time: 10 minutes

This recipe is really yummy served with Watermelon, Pistachio and Feta Salad.
See page 58 for recipe.

Tip: Burgers can be made several hours ahead and stored, covered, in the fridge.
56 Deliciously Fresh
Capsicum and
Chilli Jam
1 large red capsicum, quartered and
seeds removed
1 tablespoon olive oil
1 small onion, chopped finely
1 clove garlic, crushed
3 long red chillies, seeds removed
and sliced finely
cup caster sugar
cup white vinegar
1. Place capsicum skin-side down on a
preheated barbecue hotplate (or skin-side
up under a grill) and cook until skin
blackens. Place in a plastic bag or covered
container until cool enough to remove
skin. Remove and discard skin.
2. Combine olive oil, onion and garlic in a
small saucepan and cook over low heat
for 4 minutes or until onion becomes
translucent.
3. Add capsicum, chilli, sugar and vinegar to
onion and cook for 20 minutes or until
capsicum softens and vinegar evaporates.
4. If not using immediately, place jam in a
sealed container. Keep refrigerated for up
to two weeks.
Makes: ½ cup  Preparation time: 25 minutes
Cooking time: 30 minutes
58 Deliciously Fresh
Watermelon, Feta and Homemade Basil Pesto Sugar Syrup
Pistachio Salad cup pine nuts 1 cup white sugar
1 cup (50g) firmly packed basil leaves 1 cup cold water
Juicy watermelon, slightly salty feta and
¾ cup grated parmesan cheese 1. Combine sugar and water in a medium
fresh mint with the crunch of pistachios is a
1 clove garlic saucepan over medium heat, stirring
killer combination. This salad is delicious
½ cup olive oil occasionally, for 10 minutes or until
with the classic Veggie Burgers on page 56.
1. Toast pine nuts in a small frying pan over sugar is dissolved and mixture has
1.25kg seedless watermelon
low heat for 2 minutes, or until lightly come to the boil.
75g feta cheese, crumbled
browned. 2. Simmer for 10 minutes or until syrup
1 tablespoon pistachio nuts, chopped
2. Place pine nuts, basil, parmesan and garlic thickens slightly.
1 tablespoon mint, shredded
in food processor and process for 1 minute 3. Remove from heat and pour into a
½ teaspoon finely grated lemon rind
or until just combined. With the processor glass jug or bowl. Allow to cool and
1 teaspoon freshly squeezed lemon juice
running, slowly add the olive oil. refrigerate until needed.
1 teaspoon extra virgin olive oil
3. If not using immediately, place pesto in Makes: 1 cup  Preparation Time: 5 minutes
1. Cut watermelon into slices, remove skin a glass jar, smooth top and cover with a Cooking Time: 20 minutes
and cut into small triangles. small amount of olive oil. Keep refrigerated
2. Place watermelon in a serving bowl. Top for up to two weeks.
with feta, pistachios, mint and lemon zest.
Makes: 11/4 cups  Preparation time: 10
3. Drizzle with lemon juice and olive oil.
minutes  Cooking time: 2 minutes
Serves: 4-6  Preparation time: 10 minutes
59
Mojito
2 limes, cut into quarters
10 fresh mint leaves
2 tablespoons brown sugar
100ml white rum
1 cup ice cubes
Soda water, for serving
1. Place lime, mint and sugar into a cocktail
shaker. Use the end of a wooden rolling
pin to crush lime and leaves until the sugar
is almost dissolved.
2. Add rum and ice cubes. Replace lid of
cocktail shaker and shake until well
combined.
3. Pour lime mixture into a tall glass,
top with soda and serve immediately.
Serves: 2  Preparation time: 5 minutes
60 Deliciously Fresh
Mango Daiquiri
250ml chilled sugar syrup (see page 59 for recipe)
300g frozen mango cheeks, thawed slightly
2 large limes, juiced
250ml coconut rum
1. Combine sugar syrup and mango in
a blender, and pulse until smooth.
Add lime juice and rum.
2. Serve immediately or store in the
freezer until required.
Serves: 6  Preparation time: 10 minutes
Tip: For a different flavoured daiquiri, replace
mango with the frozen fruit of your choice.
Try raspberries!
Sparkling Pink Tropical Melon Fruit
Grapefruit Spritzer Punch
2 tablespoons white sugar 180ml melon liqueur
900ml pink grapefruit juice, chilled 300ml unsweetened pineapple juice, chilled
300ml Prosecco, chilled 300ml lemonade, chilled
1. Place sugar in the centre of a small plate. 8 strawberries, hulled and sliced
Wet the rim of the serving glass with 2 kiwifruit, peeled and sliced
1 mango, peeled and chopped
a small amount of water and dip in
Ice to serve
sugar to coat.
2. Pour juice and Prosecco into the 1. Combine melon liqueur and pineapple
glasses just before serving. juice in a punch bowl.
Serves: 6  Preparation time: 5 minutes 2. Add lemonade and fresh fruit just
before serving.
Tip: Prosecco is an Italian sparkling white wine. 3. Serve over ice.
If unavailable use Champagne or your favourite Serves: 6  Preparation time: 10 minutes
sparkling white. For a non-alcoholic sparkling
Tip: For a non-alcoholic fruit punch, replace
drink , use chilled lemonade instead of Prosecco.
melon liqueur with ¼ cup of lime-flavoured
cordial concentrate.
61
Latina Fresh
Pastas
Latina® Fresh pasta is made with fresh
ingredients wherever possible (i.e. taking
into account seasonality). The range comes
in a variety of pack sizes including single
serves, serves two and serves four family
pack to suit a multitude of lifestyles.
Our filled pastas include ravioli, agnolotti
and tortellini with delicious fillings such
as bolognese, veal, cheese and spinach,
roasted vegetables, feta and sun dried
tomato and chicken and mushroom.
And we have a delicious range of fresh
plain pastas including:
Lasagne Sheets
Egg Fettuccine
Mixed (tri-colour) Fettuccine
Potato Gnocchi
Pappardelle
Sauces
Latina® Fresh sauces are made with
fresh ingredients wherever possible (i.e.
excepting seasonal products) and must
be kept refrigerated to ensure freshness.
62 Deliciously Fresh
Latina® Fresh sauces come in a range of
package sizes (single serve, serves 2 and 1. 2.
serves 4) and are so simple to use – just heat
and eat. Latina® Fresh sauces are designed
to be complete sauces – with all the
ingredients already included. They can also 3.
be used as a base when developing more
elaborate Italian meals.
4.
Kids
The dinner time battle is over. Latina® Fresh
Kids pasta is designed especially for children
– with bite-sized pieces of mini ravioli 7.
containing five real vegetables.
It’s also a good source of fibre and is all
natural (meaning it has no added colours,
flavours or preservatives).
Also, look out for the new Latina® Fresh Kids 5.
Sauces. With five hidden vegetables in every 6.
serve they’re a good source of fibre and have 8.
no added colours or flavours. Look out for
these tasty products available in March 2009.
Pasta: 1.Kids Pasta  2.Agnolotti  3.Wholegrain Ravioli  4.Lasagne Sheets
5.Fettuccine  6.Tortellini  7.Pappardelle  8.Ravioli
Index
Barbecued Mushrooms with Pesto and Pancetta ................................................................................................................ 14
Barbecued Salmon Fillets with Pesto Gnocchi......................................................................................................................... 50
Basil and Tomato-filled Lamb. .................................................................................................................................................................... 54
Caramelised Vegetable Agnolotti with Ricotta and Spinach Salad..................................................................... 40
Agnolotti, Roasted Pumpkin and Feta Salad............................................................................................................................... 32
Capsicum & Chilli Jam........................................................................................................................................................................................ 58
Cheese and Spinach Tortellini Terrine with Capsicum and Chilli Jam............................................................. 8
Chicken Saltimbocca Skewers.................................................................................................................................................................... 46
Classic Veggie Burgers........................................................................................................................................................................................ 56
Creamy Smoked Salmon with Agnolotti Salad.......................................................................................................................... 22
Crispy Barbecued Tortellini with Roasted Capsicum Pesto....................................................................................... 16
Fresh Agnolotti with Prosciutto and Peas...................................................................................................................................... 26
Gnocchi Potato Salad with Crispy Bacon......................................................................................................................................... 34
Gnocchi with Pesto Mayo................................................................................................................................................................................... 34
Grilled Polenta with Chargrilled Vegetables................................................................................................................................ 10
Homemade Basil Pesto....................................................................................................................................................................................... 59
Italian Meatball Panini......................................................................................................................................................................................... 44
Light Summer Lasagne. ..................................................................................................................................................................................... 24
Mango Daiquiri.............................................................................................................................................................................................................. 60
Mojito....................................................................................................................................................................................................................................... 60
Outdoor Fettuccine Marinara. ...................................................................................................................................................................... 48
Pear and Blue Cheese Agnolotti Salad.............................................................................................................................................. 38
Roasted Vegetable Ravioli with Bocconcini and Basil Salad. .................................................................................... 36
Salad Nicoise with Slow Roasted Vegetable Ravioli............................................................................................................ 20
Sparkling Pink Grapefruit Spritzer. ....................................................................................................................................................... 61
Sugar Syrup...................................................................................................................................................................................................................... 59
Tomato and Basil Agnolotti Bites............................................................................................................................................................. 12
Tomato and Basil Bruschetta....................................................................................................................................................................... 16
Tortellini and Chicken Salad with Creamy Mustard Dressing.................................................................................. 28
Tortellini and Chorizo Skewers................................................................................................................................................................... 12
Tropical Melon Fruit Punch............................................................................................................................................................................. 61
Warm Beef and Antipasto Agnolotti Salad..................................................................................................................................... 52 Latina and associated words and designs are trademarks of General Mills © 2009. All rights reserved.
No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including
Watermelon, Feta and Pistachio Salad.............................................................................................................................................. 58 copying, recording or by any information storage and retrieval system, without permission in writing from General Mills.
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