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Moon Festival and National Day, delivery will be as usual!

Welcome to HGF, our produce for the next week will be updated at Friday 5pm.

Restaurant delivery is every Tue, Thu Sat & Sun and lead time is 2 days.

Moon Festival and National Day, delivery will be as usual!

Welcome to HGF, our produce for the next week will be updated at Friday 5pm.

Restaurant delivery is every Tue, Thu Sat & Sun and lead time is 2 days.

Moon Festival and National Day, delivery will be as usual!

Toscanello Beans w/ Coppa, cherry tomatoes and fresh mozzarella

Ingredients

  • toscanello beans, soaked over night 400 g
  • carrots 1 ea
  • onion 1 ea
  • celery 1 ea
  • fresh mozzarella 100 g
  • cherry tomatoes, cut in half 100 g
  • coppa ham, thinly sliced 25 g
  • fresh basil, washed and picked 5 g
  • red wine vinegar 15 g
  • olive oil 10 g
  • salt, maldon dash
  • black pepper ground dash

Instructions
Recipe by Vinny Lauria (Group Executive Chef, Posto Pubblico, Linguini Fini, & Stone Nullah Tavern)

  1. In sauce pot add a little bit of olive oil and heat add carrots, onions and celery and caramelize.
  2. Once caramelized add beans with water to the pot, simmer beans for about 1 hour stiring frequently.
  3. Once beans are finished cooking season with salt and pepper and cool. Strain beans from liquid once cool.
  4. In mixing bowl add olive oil and red wine vinegar add cherry tomatoes and toscanello beans and season with salt and pepper and toss together.
  5. add basil and coppa at last second and toss once place mozzarella torn on plate and sprinkle with salad.
Order your toscanello beans here.