46 GOURMET TRAVELLER
Casarecce with pancetta and
Brussels sprouts SERVES 4Brussels sprouts are far more than a side dish.
Here, they form the base of a midweek pasta, with
pancetta and rosemary bringing the oomph.400 gm dried casarecce
60 ml (1⁄4 cup) extra-virgin olive
oil, plus extra for drizzling
50 gm pancetta, diced
2 garlic cloves, thinly sliced
2 tbsp rosemary sprigs
6 large Brussels sprouts,
thinly sliced
60 ml dry white wine
Finely grated parmesan,
to serve
Crème fraîche (optional),
to serve1 Cook pasta in a large
saucepan of boiling salted
water until al dente (about
10 minutes). Drain, reserving
a little pasta water.
2 Meanwhile, heat oil in a frying
pan over medium-high heat.
Add pancetta, garlic and
rosemary and stir until golden
(3-5 minutes). Add Brussels
sprouts and toss to combine,
then add wine and simmer until
Brussels sprouts are just tender
(2-4 minutes). Add pasta and
toss well to combine, adding
a ladleful of pasta water at a
time if needed to create a thin
sauce to coat pasta. Top with
parmesan and a dollop of
crème fraîche to serve.Beetroot, feta and lentil salad SERVES 4
A beetroot and feta salad packed with lentils and seeds makes
a light meal on its own, but it’s equally good with grilled lamb.2 beetroot, peeled and cut
into wedges
1 tbsp olive oil
250 ml (1 cup) chicken stock
2 tbsp red wine vinegar
1 tbsp vincotto (optional)
60 ml (1⁄4 cup) extra-virgin
olive oil
400 gm canned lentils, rinsed
and drained well
2 golden shallots,
thinly sliced
Large handful of flat-leaf
parsley, torn
Handful of mixed seeds
such as sunflower seeds
and pepitas
100 gm soft feta, cut into
large cubes1 Add beetroot and olive oil
to a saucepan over medium-high
heat and stir to coat. Add stock,
season to taste, cover with
a lid and simmer until tender
(14-15 minutes).
2 Transfer beetroot to a bowl
with a slotted spoon, add
vinegar, vincotto, extra-virgin
olive oil and half the lentils,
season to taste and toss to
combine. Place remaining
lentils in a serving bowl, top
with beetroot mixture, shallot,
parsley, seeds and feta,
and toss lightly to serve.Beetroot saladFork from
West Elm (used throughout).
Tile from Tera Nova Tiles
(used throughout).Casarecce
Napkin from Hale Mercantile
Co. All other props stylist’s
own. Stockists p152.