Sasso Italian Dining
14/16 Church Street
03 409 0994

Sasso is set in a cottage built in 1882 by Stonemason James McNeil (I never ever knew that) and Sasso, Italian for Stone, ail hopefully be round just as long.Taking hold of ownership in 2012, the dark and mysterious bar I once knew it as was completely regenerated and the light, airy and beautiful new shell stood in it’s place.I loved it. And the food, it blows the roof off.

Sal Grant, Executive chef ( he’s totally deserving of that name if his quick email responses are anything to go by) gives us his dish this week (and we thank you Sal from the bottom of our ever-increasing waistlines)

“Its called ‘Broccoletti all olio’ meaning broccoli to olive oil but really translates to this ” Broccoli tips braised with garlic, chilli, anchovies, pine nuts & sultanas. It is a side dish to accompany meat, poultry of fish dishes – could also be on its own. Really delicious!”

1 x Broccoli
100ml Olive oil
1 clove Garlic
1 x Chilli
1 Tbsp Anchovies
2 Tbsp Pinenuts
2 Tbsp Sultanas (soaked in water)
2 Tbsp Breadcrumbs ( optional )


First gather all ingredients and start by soaking sultanas in water to soften, peel skins of garlic and sliced thinly, same goes for the chilli. Cut Broccoli into bite size florets and blanch in a pot of hot simmer salted water for just under 1 minute then pour into colander to drain excess water.

Heat a pan with olive oil and add the garlic, anchovies and gently fry till texture begins to be a paste consistency then add broccoli, pinenuts, sultanas and chilli let braise till broccoli is tender.

Lastly sprinkle breadcrumbs over the florets and grill under in oven until crispy golden and serve

Recipe by: Sal Grant

Benvenuti a Sasso (Im sure it’s Italian for eat everything in sight and still look gorgeous)