In their new cookbook, the comedy trio dish out the real-deal Italian favourites they grew up on, including a crispy, golden bolognese lasagne.
Joe Salanitri, Carlo Salanitri and Andrew Manfre
When comedy trio Sooshi Mango announced in 2023 that they were opening a diner right in Melbourne’s Italian heartland, Lygon Street, it might have sounded like the punchline in one of their Italian migrant-inspired skits.
But they’ve had the last laugh: queues continue to snake down the street for their home-style Italian cooking, served up inside nonna’s picture-perfect “good room”.
Now, they’re sharing the secrets behind the restaurant’s success in a cookbook, Eat! An Italian Cookbook by Sooshi Mango.
The recipes come from the comedians’ family kitchens, and have never been written down before because their “mammas would rather whack you with the wooden spoon than use it to measure anything”.
Here are three classic, nonna-approved dishes: a Sicilian pizza built for a crowd, broccoli pasta that’s anything but boring, and a legendary lasagne that “settles arguments and mends broken hearts”.
Pasta with broccoli
Pasta with broccoli? Yeah, yeah, we can hear it already … “Boring!” Don’t even go there. Just coz it’s not swimming in meat and cheese, doesn’t mean it’s not a winner. Forget what you think you know – this dish sneaks up on you. And if you still don’t like it? No worries, more for the rest of us. But also, what’s wrong with you?
INGREDIENTS
- 1 tbsp salt (for the pasta), plus extra for seasoning
- 500g orecchiette or pasta of your choice
- 4 cups (300g) broccoli florets
- ¼ cup (60ml) olive oil
- 2 garlic cloves, crushed
- 1 bird’s eye chilli, finely chopped (optional)
- freshly ground black pepper
- grated parmesan cheese, to serve
METHOD
- Add a tablespoon of salt to a large saucepan of water and bring it to a boil. Cook the pasta according to the packet instructions, or until al dente. When the pasta is half-cooked (about 4-5 minutes), add the broccoli florets to the pasta water and cook until tender.
- Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and chilli (if using) and saute for 30 seconds, or until fragrant, then remove from the heat. Be careful not to burn the garlic.
- Drain the pasta and broccoli, reserving 1 cup (250ml) of the pasta cooking water. Add the pasta and broccoli to the pan with the garlic and oil, and toss to combine. Add enough of the reserved pasta water to achieve a silky texture, and toss until well combined. Season with salt and pepper, and sprinkle with parmesan to serve.
Serves 4
Sfincione siciliano (Sicilian-style pizza)
Sfincione? Yeah, that’s basically the Sicilian way of saying “We can do pizza, and we can do it better – and in industrial quantities!” Forget the mozzarella – we’re going heavyweight with a combo of caciocavallo and pecorino that’ll slap you awake.
INGREDIENTS
- 10g dried yeast
- 2 cups (500ml) warm water
- 1 kg (6⅔ cups) durum wheat fine semolina
- 30g fine sea salt
- 50g extra virgin olive oil, plus extra for oiling
Passata
- 1 tsp extra virgin olive oil
- 3 garlic cloves, sliced
- 3 fresh basil sprigs
- 1.5kg canned peeled tomatoes
- 10g fine sea salt
- 10g sugar
Topping
- 1.5 litres (6 cups) passata (see above)
- 30g anchovies
- 250g caciocavallo, grated
- 100g pecorino cheese, grated
- 30g breadcrumbs
- 50ml extra virgin olive oil
- dried oregano, to taste
METHOD
- To make the sfincione dough, dissolve the yeast in the warm water and leave it to sit for 5 minutes to activate. Once the yeast has started to foam a little, add the semolina, then the salt and oil.
- Bring together and knead for 7-10 minutes, or until the dough is smooth and elastic. Cover with a damp tea towel and leave to rise for 3 hours.
- Meanwhile, for the passata, heat the oil in a large frying pan over low heat, then add the garlic and basil. Fry the garlic until fragrant, then add the peeled tomatoes and season with the salt and sugar. Stir well, allowing the flavours to infuse and the tomatoes to heat through, then remove the basil sprigs and transfer the sauce to a blender. Blitz until very smooth, then set aside.
- Preheat the oven to 160C fan-forced (180C conventional). Roll out the dough and place it in an oiled baking tray about 40×60cm. Top with the passata, anchovies, cheeses, breadcrumbs, oil and oregano to taste.
- Bake for 25 minutes, then remove it and allow it to cool slightly before slicing and serving.
Serves 12-24
Lasagne
Lasagne isn’t just a meal – it’s a battle cry. It settles arguments and mends broken hearts. But don’t you dare ask Nonna who made the sauce, or you might find yourself removed from the will. The crispy, golden top is sacred, and the fight for the corner pieces starts the second the lasagne leaves the oven. And if you’re not eating it cold, straight from the fridge in your underwear the next morning, are you even Italian?!
INGREDIENTS
- 2 tbsp olive oil, for frying
- 2 eggplants, diced
- 250g dried lasagne sheets
- 1 quantity bolognese sauce (see recipe)
- 260g (2 cups) frozen peas
- 400g grated mozzarella
METHOD
- Preheat the oven to 140C fan-forced (160C conventional).
- Heat the oil in a frying pan over medium-high heat. Once hot, fry the eggplant until golden brown. Remove from the oil with a slotted spoon and drain on paper towels.
- To assemble the lasagne, place a layer of lasagne sheets at the bottom of a rectangular baking dish. Top with a layer of bolognese, then eggplant, peas and mozzarella, then repeat, finishing with a layer of bolognese and then cheese.
- Bake the lasagne for 40-60 minutes, or until the cheese is melted and golden brown.
Serves 6-8
Bolognese
Bolognese is the ultimate family showdown. Everyone has their own version, and everyone’s is the best. Remember, you’re not just stirring sauce here, you’re upholding a tradition – or else. It’s the kind of dish that gets served with a side of judgment, and if you mess it up, someone will make sure you know about it. No pressure.
INGREDIENTS
- 1½ tbsp extra virgin olive oil
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 500g minced beef
- 2 × 700g bottles passata
- 1 bay leaf
- 3-4 fresh basil leaves, roughly chopped
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp ground cinnamon
- 2 tsp sugar
METHOD
- Heat the oil in a frying pan over medium heat and saute the onion and garlic until golden brown and fragrant. Add the beef and fry until browned.
- Add the remaining ingredients, bring to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for 1 hour. Stir the sauce from time to time; if it becomes too thick, add a little water.
Serves 4-6
Images and text from Eat! An Italian Cookbook by Sooshi Mango by Joe Salanitri, Carlo Salanitri and Andrew Manfre. Photography by Mark Roper. Murdoch Books RRP $39.99.
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