Pino's Dolce Vita in the Media

25 October 2010 |

CARLA Tomini Foresti doesn't need to go far to shop, in fact the shop comes to her. Her dad just happens to be Pino Tomini Foresti of Pino's Dolce Vita in Kogarah.

It's time well saved, as the dish she likes to cook needs to be on the stove for six-to-eight hours.

"It's every second Sunday or so," Carla says. "Whenever Dad says to me 'I have these cheeks, would you like to cook them?'. It is an absolute favourite of everybody."

When he first offered them to her, he gave Carla instructions to cook it slowly as her grandmother did and she has been been using that recipe since.

"My grandmother makes bottled tomato sauces, our own passata, so Dad said to me 'cook it in tomato sauce until it becomes a ragu in about eight hours'," she says.

"I add my touch, I add bay leaf, I add a little bit of sugar a little bit, not a lot, otherwise it goes a bit sour and a touch of red wine."

Carla is quite particular, too, about each aspect of the dish which comes with its own homemade pappardelle from beginning to end.

"The first thing I do is add brown onions and garlic and brown the meat just a little bit. If I brown it too much it becomes too hard. Then I add the pasta sauce and bring it to the boil and then reduce the heat and then cook it for eight hours," she says.

While the beef cheek ragu is a family favourite, Carla also makes a matching tiramisu dessert as well as making up her own dishes. "I cook everything," she says, "as long as it's Mediterranean."