Guy Grossi | Hart & Co.

Guy Grossi Recipes

The perfect afternoon was experienced by our guests at the second instalment of our Top Chef Series. Guy Grossi cooked from his heart, in our very own kitchen, Culinary Heart using the Smeg Dolce Stil Novo combi steam oven and the revolutionary blade flame gas cooktop.

He shared the dishes he loves to cook for his family and friends. Pumpkin tortellini with burnt butter, lamb abbacchio and the Garum signature tiramisu.

Guests were in awe of his warmth, humour and willingness to share his knowledge and leadership in Italian cooking.

Graze Mille Guy Grossi – the recipes were molto buono - we have to share – Mangia, Mangia!



15 mins


1 hour 45 mins 160˚C




  • 2.5kg Arkady lamb shoulder boneless
  • 1 onion finely diced
  • 120ml of good quality extra virgin olive oil
  • 3 ripe tomatoes 5mm dice
  • 10gm rosemary chopped
  • 10gm sage chopped
  • 3 garlic cloves
  • 100 grams grated Parmigiano
  • 150 grams breadcrumbs
  • 10gm flat leaf parsley, chopped
  • ½ long red chili, chopped
  • 150ml white wine
  • 500ml water
  • Salt
  • Cracked black pepper


Pre-heat the oven to 160c.

Clean and cut the lamb into approximately 5cm small pieces and place into a deep-sided braising tray.

Scatter with the tomatoes, onion, parsley, sage, rosemary, chilli salt and pepper. Cut the garlic pieces into quarters and add to the tray.

Pour on the olive oil, wine and water. Pick up each piece of lamb massage the flavours of the herbs, oil and wine into the meat.

Sprinkle with the breadcrumbs and the Parmigiano, allow for some of the cheese and breadcrumbs to coat the lamb out of the liquid so that during the roasting it forms a nice crust.

Place in the oven for 1 hour and 45 mins on 160 degrees until the lamb is tender and cooked and the lamb is golden and gratinated on top.

Remove from the oven and place in a serving dish with deep sides pouring the juices over the top of the lamb, or you could just serve as is straight out of the oven.


Pumpkin Tortellini


1 hour 53 mins plus dough


9 mins




  • Pumpkin Filling
  • 500gm Kent pumpkin, cut into wedges, seeds removed
  • 20 g unsalted butter
  • 30ml tablespoons olive oil
  • 1 clove garlic, chopped
  • 5gm long red chilli, chopped
  • ¼ leek, white part only, rinsed well and chopped
  • 10gm bunch sage, leaves finely chopped
  • 15 g Parmigiano, grated
  • 3 tablespoons fresh breadcrumbs
  • sea salt and cracked ground pepper
  • Pasta Dough
  • 250 g durum wheat flour
  • 2 x 60 g eggs
  • 6 egg yolks
  • Pinch of salt
  • To serve
  • Vegetable oil, for cooking
  • About 6 sage leaves
  • 25gm unsalted butter
  • 1 teaspoon chopped sage
  • 1 tablespoon grated Parmigiano


To make the filling, preheat the oven to 170°C (fan-forced). Spread out the pumpkin on a baking tray and roast for 50 minutes or until soft. Allow to cool slightly, then scoop the flesh away from the skins, discarding the skins, and leave the flesh in a colander for 20 minutes to drain away any excess liquid.

Heat the butter and olive oil in a large saucepan over medium heat and cook the garlic and chilli for a few minutes. Add the leek and sage and cook for 5 minutes or until wilted and soft. Transfer to a large bowl, add the pumpkin, Parmigiano and mix well. Add the breadcrumbs, making sure to keep the mixture not too moist and not too dry. Season to taste and set aside to cool completely.

To make the pasta dough, place all the ingredients in an electric mixer fitted with the dough hook. Mix on low speed for 6–8 minutes or until a dough has formed. Add a little water if required – the dough should be soft but not sticky. Wrap the dough in plastic film, then rest in the fridge for 2 hours.

Cut the dough into two or three pieces. Working with one piece at a time, roll the dough through the widest setting of your pasta machine, then fold it in half and roll it through again; repeat several times until the dough is silky and smooth. (This is called ‘laminating’.) Continue to roll the pasta through the machine, reducing the setting each time, until the dough is 1–2 mm thick.

Lay the pasta sheets on a lightly floured work surface and use a 7 cm cutter to cut out rounds. Cover the pasta with a tea towel as you work to prevent it from drying out.

Place a teaspoon of the pumpkin filling in the centre of each round. Using your finger, lightly wet the pasta around the filling. Fold the circle in half, pressing the edges to seal. With the straight edge facing you, bring the corners towards you, overlapping and pressing firmly together. Place the filled tortellini on a well-floured tray and keep covered with a tea towel. Repeat with the remaining dough and filling. If this recipe makes more than you need, freeze the leftover tortellini on the tray, then place in a zip lock bag for later use.

Pour a good splash of vegetable oil into a small saucepan and heat to 170°C. Add the sage leaves and cook for 5 seconds or until crisp, then remove with a fine-mesh strainer and drain on paper towel.

Bring a large saucepan of salted water to the boil. Add the tortellini and stir gently to ensure they don’t stick. Cook for 3–4 minutes or until al dente.

Meanwhile, heat the butter in a frying pan and cook for 3–5 minutes, stirring constantly, until the butter turns nut-brown. Drain the tortellini and add to the butter, along with the chopped sage and Parmigiano. Gently toss together, then serve garnished with the crisp sage leaves.

Pumpkin Tortellini



27 mins


2-3 hours (refrigeration)




  • Sugar Syrup
  • 250gm caster sugar
  • 250ml water
  • Mascarpone Mix
  • 1kg Mascarpone
  • 2 egg yolks
  • 125gm caster sugar
  • 30ml Strega Liqueur
  • 30ml Sambuca
  • 500ml sugar syrup
  • 2 cups espresso coffee
  • Approx 50 Pavesini biscuits
  • 200gm crushed chocolate pieces
  • 50gm dark cocoa powder
  • Meringue
  • 6 egg whites
  • 375gm sugar
  • 80ml water


For the sugar syrup.

To make the sugar syrup combine the sugar and water in a pot and on moderate heat bring to the boil and remove from heat allow to cool.

For the tiramisu.

Mix 2 egg yolks with sugar until creamy then whisk in mascarpone and liqueurs until the mixture is thick like piping cream about 2 minutes. Put aside.

Place the sugar and water for the meringue in a pot and on moderate heat bring to softball stage 115c using a food thermometer to judge the temperature.

Once the sugar is near softball stage, start whisking the egg whites in a mixer. The whites should be frothy when the sugar has reached temperature, and then slowly pour in the syrup in a thin stream whisking on a high, whisk for 5 minutes after the syrup has been poured in.

Mix the sugar syrup and espresso together and warm slightly, soak the biscuits a few at a time in the mixture squeezing excess liquid from the biscuits.

Line the bottom and sides of a 24cm spring form cake tin or a ceramic bowl with the soaked biscuits, sprinkle in half the chopped chocolate over the biscuits.

Fold the meringue into the mascarpone mixture and place into the prepared bowl filling halfway.

Place another layer of soaked biscuits, sprinkle with the rest of the chopped chocolate and cover with the remaining mascarpone mixture. Smooth the top and cover with dark cocoa powder.

Refrigerate for 2 to 3 hours before serving.


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