Deputy Premier John Barilaro's food tour from home

His Italian heritage has been a strong influence on his cooking so much so that during a town meeting in Delegate in his electorate in Monaro in 2017 - he cooked lasagna for the whole town.

His mother Anna Maria Barilaro taught all three of her sons to cook with all her recipes hand-written in a little red book.

"I love to cook, and while COVID-19 has been incredibly tough for many, I've also noticed it's brought out a lot of people's cooking skills," Mr Barilaro said.

"It's important to know where your food and ingredients come from and NSW has some of the best produce and wine you can get your hands on."

It's this passion for food that saw the filming of Barra's Regional Food Tour - social media videos that created a food map of regional NSW showcasing cafes and restaurants.

But with COVID-19 restrictions Mr Barilaro has started Barra's Food Tour from Home where he takes people on a food journey using local produce.

INGREDIENTS:

Bechamel

Ragu

Additional ingredients

METHOD:

Ragu: Melt 50g butter, add oil over a medium heat in a deep saucepan. Add onion, celery, capsicum and carrots, dried Italian herbs to sweat, stir in the mince in small quantities at a time, breaking up with a fork and saute until meat has browned. Add wine, Passata, and tomato paste. Bring to the boil, then reduce heat and allow to simmer. Add salt and pepper to taste. Add 2 cups milk. Let cook for three hours. Bechamel: Melt butter in a saucepan over medium heat until it begins to froth. Stir in flour until combined until you a have smooth roux. Add the milk, gradually in small amounts, stirring and then add, bay leaves, salt, pepper and nutmeg. Cook mixture over a low heat until the sauce thickens, constantly stirring. To assemble: Spread a couple of tablespoons of the Ragu on the bottom of an oven-proof baking dish. Place enough lasagna sheets in the base of the dish to cover the bottom, slightly overlapping. Spread a thick layer of the meat sauce over the pasta. Add another layer of lasagna sheets to cover the meat sauce. Spread a layer of bechamel over the lasagna sheets and sprinkle with grated parmesan cheese. Add another layer of lasagna sheets to cover the bechamel sauce. Repeat. Spread another layer of meat sauce, bechamel and grated cheeses including mozzarella as the final layer. Place lasagna tray into oven (180 degrees) and bake for 25 minutes or until golden brown.

INGREDIENTS

Preparation: Place flour in a bowl. Add eggs, oil, and salt to the well and mix. Slowly with a fork combine the flour. Using your hands again keep mixing until a shaggy dough forms. Remove dough from bowl and knead until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and rest at least 30 minutes. Cut dough in smaller amounts and run through a pasta machine. Depending on the pasta you are making different thickness may be required.

Ingredients

Method: Preheat a large skillet over medium high heat, add the butter, let melt and turn slightly brown. Season the veal on both sides with salt and pepper. Dredge them in flour, shake off the excess and place them in a single layer in the hot skillet. Let the veal cook for about a minute or two on each side. Remove the veal from the skillet and place on a plate. Place the skillet back on the burner and turn the heat up to high. Add the Massala, season with a touch of salt and pepper, let the Massala reduce by about half, add the lemon juice and parsley, cook it long enough so the sauce has thickened. Spoon the sauce over the Scallopini, sprinkle further parsley and serve.