Chef and restaurateur Bill Marchetti is a significant contributor towards Melbourne's transformation into the culinary capital of Australia.
His legendary restaurant, The Latin, draws on the best produce from the New World, while never forgetting the cooking principles of his old country, Italy.
'The best food comes from those chefs who remain true to their roots,' he says.
Mr Marchetti will present a menu of regional Italian cuisine at the Mandarin Grill from May 13-26.
Minestrina Alla Ligure Serves 10 75ml olive oil 150g diced leeks 200g diced Spanish onions 200g diced celery 200g diced carrots 200g diced potato 1/2 cup fresh parsley 1 litre vegetable stock salt and freshly ground pepper 200g blanched broad beans 75g tubetti pasta, cooked al dente 1 cup diced silverbeet (green part only) 10 tablespoons pesto sauce Heat the oil in a stockpot. Add the leeks and onions, reduce the heat to medium and saute.
Add celery, carrots, potato and parsley, and cook till all the vegetables are quite soft. Add the meat or vegetable stock, season and bring to a boil. Simmer for 45 minutes.
