thentransfertoa 1.6Lbakingdish.Mix
ricottaandcreamtogetherin a bowluntil
smooththenspoonoverpasta.Combine
breadcrumbs,thyme,oilandparmesanin
a bowlandrubwithyourfingertipstocoat
breadcrumbsin oil.Scatteroverpastaand
bakefor 25 minutesoruntilbreadcrumbs
are golden. Serve immediately.
FREEFORMPORK& FENNEL
LASAGNEWITHBACON BECHAMEL
(COVERRECIPE)
SERVES 6-8
(^1) / 4 cup(60ml)extravirginoliveoil
1 eachfennelandonion,finelychopped
3 garliccloves,finelychopped
1kgporkandfennel sausages, casings
removed
1 cup(250ml)whitewine
(^1) / 3 cupchoppedsageleaves, plus extra
leavestogarnish
900mltomatosugo(seasonedtomato
sauce– fromdelisandItaliangrocers)
250g(about6) freshlasagnesheets
(substitute cooked dried sheets), torn
inhalf
150g grated mozzarella
BACONBECHAMEL
20gunsaltedbutter
6 smokybaconrashers,finely chopped
1 onion,finelychopped
2 tbsplainflour
2 cups(500ml)milk
40g finely grated parmesan
Preheatovento180°C.Heatoilin a large,
deepovenproofpanovermediumheat.
Addfennel,onionandgarlicwitha pinch
ofsaltflakesandcook,stirring,for
15 minutesoruntilsoftened.Addsausage
meatandcookfor 15 minutes,breakingup
witha woodenspoon,untilbrownedall
over.Addwineandsageandbringtoa
simmer.Cookfor3 minutesoruntilwine
is reducedbyabouthalf.Addtomato
sugoand1 cup(250ml)water.Bringtoa
simmerandcookfor 25 minutesoruntil
thickenedandreduced.Seasontotaste.
Forthebechamel,placebutter,bacon
andonionin a coldsaucepanoverlow
heat. Gradually bring to heat, stirring
regularly,torenderfatfrombacon.Cook
for 10 minutesoruntilbaconis rendered
andonionhassoftenedbutnotcoloured.
Increaseheattomedium-low.Stirin flour
andcookfor2 minutestocookoutflour.
Addmilkin 2 batches,whiskingtoensure
nolumpsform.Increaseheattomedium
andbringtoa simmer.Cookfor5 minutes
oruntilslightlythickened.Removefrom
heat,stirparmesanandseason.
Pushtornlasagnesheetsintohotsauce
sotheyaresubmerged.Pourover
bechamelandtopwithextrasageleaves
thenscatterwithmozzarella.Placeona
trayandbakefor30-35 minutes until
golden, then serve.
ONE-POTLAMBSHANK,BLACK
OLIVEANDCHILLI PASTA BAKE
SERVES6-8
Begin this recipe at least 3 hours ahead.
2 tbsextravirginoliveoil
3 (about1.2kg)forequarterlambshanks
1 eachonionandcarrot,finelychopped
1 tspeachroughlycrushedchilli flakes
andblackpeppercorns
2 tspfennelseeds
2 cups(500ml)beefstock
(^1) / 2 cup(125ml)redwine
2 x 400gcanschopped tomatoes
140gtomatopaste
5 bayleaves
3 rosemarysprigs
2 tbsredwinevinegar
140gpittedkalamataolives, chopped
2 cupsbasilleaves
300gshellpasta,cookedtopacket
instructions,drained,refreshed
50gfinelygratedparmesan
160g coarsely grated mozzarella
Heatoilin a largeheavy-basedovenproof
panovermedium-highheat.Seasonlamb
andaddtothepan.Cook,turning,for8-10
minutesuntilbrownedallover.Remove
frompanandsetaside.Addonionand
carrot,andcook,stirring,for6 minutes
untilsoftened.Addspicesandstirfor
1 minuteoruntilfragrant.Addstock,wine,
cannedtomato,tomatopaste,bayleaves
androsemary.Bringtoa simmerthen
return lamb to the pan. Cover and simmer
for3 hoursoruntillambis verytender.
Preheatovento180°C.Discardlamb
bones,rosemarysprigsandbayleaves.
Addvinegartothesauceandsimmerfor
2 minutesthenstirthrougholives,halfthe
basil.Seasontotaste,thenstirin pasta.
Scatterwithparmesanandmozzarellaand
bakefor 25 minutesuntilcheeseis golden.
Top with remaining basil to serve.
CREAMYMUSHROOM AND
CHEDDARBAKE
SERVES 6
60gunsaltedbutter
3 garliccloves,finelychopped
1 onion,finelychopped
600gchoppedmixedmushrooms(we
usedchestnutandSwissbrown)
(^1) / 4 cup(60ml)drywhitewine
20gchoppeddriedporcinimushrooms,
soakedin^1 / 2 cup(125ml)boiling water
2 tspsweetsmokedpaprika
2 tbsthymeleaves,plusextrato scatter
11 / 2 tbsWorcestershire sauce
1 tbsplainflour
250gsourcream
1 cup(250ml)pure(thin)cream
200ggratedtastycheddarormozzarella
300gpenne,cookedaccordingtopacket
instructions, drained, refreshed
Preheatovento180°C.Meltbutterin a
largefrypanoverlowheat.Addgarlicand
onion,andcook,stirring,for6 minutesor
untilfragrantandsoftened.Addmixed
mushrooms,reservingabout1 cupofthe
best-lookingmushroomstogarnish.
Increaseheattomediumandcook,stirring
regularly,for 10 minutesoruntil
mushroomsaregolden.Addwineand
simmerfor2 minutes,thenaddporcini
andsoakingwater,paprika,thymeand
Worcestershire.Season.Increaseheatto
mediumandcookfor5 minutesoruntil
liquidhasreduced.Stirin flourandcookfor
1 minutetothickenslightly.Addsour
creamandbringtoa simmer.Seasonwith
saltandblackpepper.Stirin cream,half
cheddarandcookedpasta.Transfertoa
bakingdishandtopwithremaining
cheddarandreservedmushrooms.Bake
for 20-25 minutes until golden, serve.
PASTA BAKES.