Burleigh Heads’ latest dining addition is owned by husband and wife team Chef Fabio Rocco Ricciardo and his wife Federica Scalambra. Former chef to Ferrari’s Formula 1 team for three years, Fabio left the circuit to move to our shores, opening Belvedere Stonemill on the ground level of the Swell building.

Hailing from Modena and Ferrara in Italy, the couple have opened a trattoria with a difference, as epitomised by its name. Drawing on the methods, traditions and recipes of generations, the couple make everything in house, including some dishes rarely seen on the Gold Coast, such as gnocconi, passatelli and focaccia barese cooked in an oven dish.

The couple share with us their recipe for Passatelli alle melanzane (a traditional, quick but very tasty pasta for children to eat on Sundays, made using a potato ricer) served with eggplant, anchovies, olives and capers in a napolitana sauce.

Belvedere Stonemill, Swell Building, 1638 Gold Coast Hwy, Burleigh Heads Ph: 07 5576 3764

Read our review of Belvedere Stonemill here.

Print Recipe
  1. Mix all the ingredients to form a smooth dough. It has to be quite tough, not like a pizza dough, but it doesn’t have to crumble away. (If it’s too sticky add some breadcrumbs, if it crumbles add a few drops of water). Let rest 15 minutes covered with a plastic wrap.
  2. Put the dough into a potato masher or a meat grinder with large holes (0.5 cm diameter) and form Passatelli at about 5 cm length.
  1. In a large saucepan, heat the oil. Add the garlic, anchovies, olives, capers, diced eggplant and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper.
  2. Put Passatelli in boiling water for 1 minute or until they rise to the surface. Drain and sauté them in the eggplant sauce. Serve adding fresh parsley and extra-virgin olive oil.