Tulloch Table Series 2026 #7

Zucchini Flower Fettuccine with Chilli Pangrattato

Every month, we put a recipe to the test in true Tulloch style - simple, seasonal, and made for sharing.

This month, we're handing the apron over to Erik Ortolani, Executive Chef at Sydney's JOJI and ITO, for a special National Verdelho Day edition of the Tulloch Table.

Born in Italy and classically trained at Alma before cooking in Michelin-starred kitchens across Milan, Erik's style is shaped by precision, seasonality and a deep respect for quality ingredients. Since moving to Sydney, he's combined his Italian roots with the vibrant flavours of Asia to create dishes that are refined, approachable and full of character.

For this special collaboration, Erik has created a fresh zucchini flower fettuccine with chilli pangrattato, designed to pair beautifully with our Vineyard Selection Verdelho. Bright, textural and full of flavour, it's a perfect reminder that great food and great wine are always better shared.

Ingredients

200 g dried fettuccine

1 small tray zucchini flowers

4 anchovy fillets, finely chopped

3 garlic cloves, thinly sliced

½ bunch Parsley stems, finely chopped

Handful each of parsley, basil and mint leaves, julienned

60ml Vineyard Selection Verdelho

1 tbsp butter

2 tbsp extra virgin olive oil

Juice and zest of ½ lemon

Salt and freshly cracked black pepper

Chilli Pangrattato:

½ cup panko breadcrumbs

1 tbsp chilli relish in oil

Zest of ½ lemon

Method

Toast the panko in the chilli oil until golden and crisp. Stir through the lemon zest and set aside.

Cook the fettuccine in well-salted boiling water until al dente, reserving a cup of the pasta water.

Heat the olive oil in a large pan and gently cook the garlic and parsley stems until fragrant. Add the chopped anchovies and cook until they melt into the oil. Deglaze with the Vineyard Selection Verdelho and reduce slightly.

Fry thinly sliced zucchini separately- salt and drain.

Add the cooked pasta, butter and a splash of reserved pasta water, tossing until glossy.

Fold through the zucchini flowers, parsley, basil, mint and lemon juice. Season to taste.

Plate and finish generously with the chilli pangrattato and a little extra lemon zest.

Pairing suggestions

Zucchini flowers, fresh herbs, lemon and crunchy chilli pangrattato call for wines with bright fruit, lively acidity and freshness. Verdelho's vibrant fruit profile and natural freshness make it an ideal match for Erik's ingredient-led pasta.

Our standout pairing is the Vineyard Selection Verdelho. Rich tropical fruit, hints of musk and lime, and a lively spice are balanced by a fine acid finish. Its vibrant acidity lifts the buttery pasta while the subtle spice complements the warmth of the chilli pangrattato.

For something a little more approachable, our Tulloch Range Verdelho is a natural choice. Layers of honeydew melon, pear and ripe passionfruit complement the delicate zucchini flowers and fresh herbs, while the zesty finish refreshes the palate after every bite.

 

Watch Erik bring the recipe to life

 

Cook, snap & share this recipe! Don’t forget to tag us @tullochwines

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