• Bring a medium pot of water to the boil and season with
    salt. Cook the pasta in the boiling water until al dente. Drain and discard the
    pasta water.
  • Put the pasta in a large bowl, drizzle lightly with
    olive oil and stir so that pasta does not stick together. Set aside to cool.
  • Once the pasta has cooled, combine it with the Wood
    Smoked Kabana, olives, sundried tomatoes, marinated capsicum, parsley, pesto
    and an additional drizzle of olive oil. Stir until it is all well mixed and
    coated.
  • Transfer into a serving
    bowl and enjoy with family and friends.



  • Ingredients

    • Olive oil - drizzle
    • Brown onion sliced thin – 2
    • Salt – to season
    • Baguette – minimum 60cm
    • Gotzinger’s Cheese Kransky Chipolatas – 10 sausages
    • Dijon mustard – 10 tsp.
    • Cornichons – 20



  • Instructions

    • Salt – to season
    • Pasta (any shape) – 400g  
    • Olive oil – drizzle
    • Gotzinger’s Wood Smoked Kabana (sliced into 1.5cm thick
      pieces) – 800g
    • Pitted Kalamata olives (drained) – 1 cup
    • Sundried tomatoes (drained) – 1 cup
    • Marinated roasted capsicum (drained and sliced) – 1 cup
    • Fresh parsley (fine chopped) – 1 cup
    • Cherry bocconcini – 220g
    • Pesto dip – 135g

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