EGGPASTADOUGH
SERVES 4-6
2 cups(300g)tipo‘00’flour
100gfinesemolina, plus extra to dust
4 large eggs
Siftflour,semolinaand^1 / 2 tspsaltflakes
intothebowlofa standmixerwiththe
doughhook.Makea wellin thecentre.
Addeggsandmixonlowspeed.Increase
speedtomedium.Kneadfor5 minutesor
untilsmoothandelastic.Enclosein plastic
wrap. Rest for 1 hour at room temperature.
RICOTTARAVIOLIWITH
ROSEMARY& WALNUT BUTTER
SERVES 4-6
500gfreshricotta
100gfinelygratedparmesan
Finelygratedzestandjuiceof1 lemon
1 eggyolk,plus1 wholeegg
1 quantitypastadough(recipeabove)
125gunsaltedbutter, chopped
2 bayleaves
1 cup(100g)roastedwalnuts(weused
WoolworthsMacro),chopped
2 rosemary sprigs, leaves picked
Combinericottaandparmesanin a bowl.
Addlemonzestandeggyolk,and
season.Beattocombine,thensetaside.
Tomakeravioli,dividedoughinto
4 equalpieces,thenenclose3 portionsin
plasticwrapandsetaside.Startthepasta
machineonthethickestsetting.Working
with1 pieceofdoughat a time,rundough
through3 times,foldingin halfeachtime.
Keeprollingthroughthesettings, reducing
thickness,until1mmthick.
Place1 pastastripona lightlyfloured
surface.Place1 heapedtspricottamixture
every7cmdowncentreofstrip.Beategg
with1 tspwaterandbrushin between
eachspoonfulofricotta.Topwithanother
pastastrip.Presstosealaroundfilling,
makingsuretherearenoairpockets.Use
a crinklecutterorknifetocutintoravioli.
Repeatwithremainingpastaandfilling.
Placeonflouredtrays.Chilluntilneeded.
Placebutterandbayleavesin a large
frypan over medium heat. Cook, shaking
thepanoccasionally,for3-4minutesor
untila nuttybrown.Addwalnut,rosemary
andlemonjuice.Swirlto combine, then
removefromheat.
Bringa largesaucepanofsaltedwater
totheboiloverhighheat.In batches,cook
theraviolifor2-3minutesoruntiltheyfloat
tothesurfaceandthepastais al dente.
Removeusinga slottedspoonandtoss
in the butter mixture. Serve immediately.PIZZATAGLIO
SERVES 62 x 7gsachetsdriedinstant yeast
1 tbscastersugar
3 cups(450g)plainflour
2 tbsextravirginoliveoil
1 cup(250ml)tomatopassata
20gfinelygratedparmesan
3 marinatedartichokes,torn
6 best-qualityanchovies in oil, drained
6 slicesprosciutto(^1) / 3 cup(35g)gratedmozzarella
(^1) / 4 tspdriedchilliflakes
4 slicessopressaorotherhot salami
1 ballbuffalomozzarella
(^1) / 4 cup basil leaves
Placeyeast,sugarand^1 / 2 cup(125ml)
warmwaterin a bowlandstir.Setasidefor
5 minutesoruntilfrothy.Placeflourin the
bowlofa standmixerwithdoughhook.
Addyeastmixtureand200mlwarmwater,
andkneadonmediumspeedfor6 minutes
oruntilsmoothandelastic.Placedoughin
a lightlyoiledbowlandcoverwitha clean
teatowel.Setasidein a warmplacefor
1 hour 30 minutesoruntildoubledin size.
Preheatovento180°C.Knockback
doughwitha singlepunchandplacein a
greased38cmx 28cmx 2cm-deepbaking
dish.Usingyourhands,pressdoughout
in a rectanglethesamesizeasthedish,
pushingit intothecorners. Set aside to
provefor 30 minutes.
Preheatovento220°C.Drizzlepizza
basewithoil,spreadwithtomatopassata,
scatterwithparmesan.Season.Layer
artichokeoverone-thirdofpizza.Arrange
anchoviesin a crisscrosspatternoverthe
top.Tear3 slicesofprosciuttooverthe
middle third and scatter the remaining
thirdwithgratedmozzarella,chilliflakes
andsopressa.Placein ovenandbakefor
20 minutesoruntilbaseis golden.Top
middlesectionwithremaining3 slicesof
prosciutto,tearbuffalomozzarellaover
and scatter with basil to serve.
ROASTEDPORKBELLYPOLPETTE
WITHPOLENTA TOMATO SAUCE
SERVES 6
1 cup(70g)day-oldbreadcrumbs
(^1) / 2 cup(125ml)milk
1kgporkbellymince
160gcoarselygratedparmesan
(^1) / 3 cupthymeleaves
100gbutter,chopped
(^1) / 4 cup(60ml)extravirginolive oil
2 onions,finelychopped
5 garliccloves,finelychopped
(^1) / 2 cup(140g)tomatopaste
(^3) / 4 cup(185ml)whitewine
750gcherrytomatoes
3 cups(750ml)chickenstock
(^1) / 4 cuprosemaryleaves
1 cup(170g)instantpolenta
(^1) / 2 cup(50g)gratedmozzarella
Oregano leaves, to serve
Placebreadcrumbsandmilkin a bowland
soakfor5 minutes.Drain,thencombine
withporkmince,100gparmesanand
thymein a bowlandseason.Shapeinto
12 largemeatballsandchilluntilneeded.
Tomakesauce,meltbutterandoilin a
saucepanoverlowheat.Addonionand
garlicandcook,stirring,for 10 minutes
oruntilonionhassoftened.Addtomato
pasteandcook,stirring,for1 minute.
Addwine,increaseheattomedium.
Simmerfor3 minutesoruntilreducedby
half.Addtomatoes,stockandrosemary.
Season.Simmerfor20 minutes or until
slightlyreduced.
Preheatovento180°C.Spreadpolenta
overbaseofa 31cmx 20cmx 7cmroasting
pan.Scatterwithremaining60gparmesan.
Pouroverhalftomatosauce,stirto
combine.Topwithmeatballs,pourover
remainingsauce,scatterwithmozzarella.
Bakefor 40 minutesoruntilreduced.Rest
for 10 minutesforpolentatosoakup
sauce, then scatter with oregano to serve.
HOME COOKING.