I’m a creature of habit.
My Other Half and I love eating out (obviously), but we try (emphasis on TRY) to reserve expensive suppers out for special occasions like birthdays, anniversaries, work accomplishments and other milestones. More often than not, we’ll treat ourselves to a weekend lunch at one of our favourite spots, particularly if it’s a sunny Sunday and neither of us feels like cooking.
We have a couple of go-tos, like sushi or Angelucci’s or Heart & Crown, but our favourite is definitely Pub Italia. When I say I’m a creature of habit, it’s because every single time I’ve ever been there, I’ve ordered the same thing – Urquell Mussels with a pint of cider.
My Other Half switches it up – he’s had their delicious pizzas and other types of mussels. But there is one thing he cannot go to Pub Italia and not order – Tasty Little Bastards!
Even though they’re completely overpriced (you get, like, six pieces per order), they really are sooo good. A couple weekends ago, we were sitting on their patio over a couple pints (Waupoos for me, London Pride for him) and our Tasty Little Bastard came before our mussels. As we were chowing down (and thinking how they don’t give you nearly enough of the tasty things), I had the best idea – I bet I can make these at home!
And sure enough I did. It was pretty easy – they’re just deep friend ravioli. And you can use whatever type of ravioli you want. I couldn’t find plain cheese, so I used spinach and cheese. Meat would be god with marinara sauce, and mushroom would be delicious with a cream sauce.
I’m all about copying dishes from my favourite restaurants! Here are my two other copycat recipes:
- 4 cups vegetable oil
- 3 eggs
- 1/2 cup milk or cream
- 1 cup flour
- 1 cup breadcrumbs
- 24 cheese ravioli
- Mayo and hot sauce, for dipping
- Heat the oil in a pot (or deep fryer) until it reaches 400 degrees. Put breadcrumbs, whisked eggs, milk/cream and flour in four small bowls. One at a time, dunk the ravioli in the egg, then coat in flour. Then dunk it in the milk/cream, and then coat in breadcrumbs. Set them aside as you go. When ready, drop them (4-6 at a time) into the pot or deep fryer. Fry until golden brown, flipping halfway through. Place them on a paper towel-lined plate to cool a bit, and continue with the rest. In a small dish, mix mayo with some hot sauce to make spicy mayo for dipping.