Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Thursday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Spaghettini with Poachers prosciutto, lemon and smoky barbeque sauce

Serves 4

Ingredients

60ml lemon juice
60ml extra virgin olive oil
6 tbsp smoky barbeque sauce
2 tbsp freshly chopped parsley
12 slices Poachers classic prosciutto
1 tbsp grated lemon zest
250g rocket leaves, shredded
400g good quality dried thing spaghettini freshly grated parmesan

Method

Whisk lemon juice, olive oil, smoky barbeque sauce and a pinch of salt and pepper in a bowl to blend.
Place the classic prosciutto, fresh parsley, lemon zest and rocket leaves in a bowl and toss to combine.
Bring a large saucepan of salted water to the boil. Add spaghettini and cook until al dente. Drain and add to prosciutto and rocket. Pour the ‘dressing’ over and toss to combine. Serve immediately transferred to a large serving dish or divided among 4 bowls. Garnish with fresh parmesan to taste.

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