LeekandmisopastaSERVES 4
Thisumami-packeddishriffsontheclassicItalian
partnership of creamy pasta with crunchy pangrattato.“Broken”wontonsoupSERVES 4
Thisis a cheat’ssoupforwhenyoudon’thavetimetomake
wontons.Usemincedporkwitha goodamount of fatto
ensure the dumplings aren’t too dry.1 litre(4cups)chickenstock
60 ml(1/4cup)lightsoysauce
60 ml(1/4cup)Shaoxingwine
10 gmginger(about 2cm),
thinlysliced
3 springonions,cut into
5cmbatons
2 staranise
1 cinnamonquill
24 wontonwrappers,
cutdiagonally
SteamedAsiangreens,
shreddedspringonion
andcoriander,toserve
Friedshallotsandchilli
oil(optional),toserve
BROKENDUMPLINGS
10 peeledrawprawns
(about150gm),
finelychopped
2 tbspchoppedcoriander
2 tspsesameoil
1 springonion, finely
chopped
1 tspgratedginger
300 gm minced pork1 Combinestock,soysauce,
Shaoxing,ginger,onion,star
anise, cinnamonand275ml
waterina largesaucepanover
highheat.Bringtotheboil,
reduceheattolow-mediumand
simmeruntilbrothis fragrant
(10minutes).Strain(discard
solids) andreturntoa clean
saucepanovermediumheat.
2 Fordumplings,combine
ingredients(exceptpork)in
a smallfoodprocessorand
processuntilfinelychopped.
Addpork, processtocombine
andseasontotaste.Rollinto
26 walnut-sized balls,drop
intothesoupandsimmeruntil
cooked(2-3minutes).Add
wontonwrappersandcook
untilal dente(30seconds).
3 Toserve,topsoupwithAsian
greens,onion, corianderand
friedshallots, and drizzle with
chilli oil.50 gmbutter,diced
3 leeks,whiteandpalegreen
partonly,thinlysliced
4 garliccloves, finely
chopped
125 mldrywhitewine
55 gm(¼cup)shiro(white)
misopaste(seenote)
300 mlpouringcream
400 gmdriedorecchiette
Mustardcress,toserve
SPICYTOGARASHICRUMBS
20 gmbutter,diced
2 tspsesameoil
20 gm(½cup)pankocrumbs
40 gmwalnuts,finelychopped
1 tspshichimitogarashi
(see note)1 Forcrumbs, combinebutter
andoilina fryingpanover
mediumheat.Addpanko
andwalnuts, andstiruntil
golden(2minutes).Remove
fromheat,addtogarashi
andseason to taste.2 Meltbutterin a wide
saucepanovermediumheat,
addleekandgarlic,andcook,
stirringcontinuously,until
translucent(5-6minutes).Add
wine, bringtoa simmerand
stiruntilalmostevaporated
(2minutes).Remove1 cupleek
mixtureandsetaside.Addmiso
andcreamtopan,andstirto
combine.Bringtoa simmer,
seasontotaste, thenprocess
in a blenderuntilsmooth.
3 Meanwhile,cookpastain
a largesaucepanofboiling
saltedwateruntilalmostal dente
(6-7minutes).Drain(reserve
125mlpastawater),returnto
panwithblendedleekmixture,
reservedleekmixtureandpasta
waterandstirtocoatpasta.
4 Toserve,sprinklepastawith
crumbsandmustardcress.
NoteShiro(white)misoand
shichimitogarashiareavailable
from Asian supermarkets.52 GOURMET TRAVELLERFast