Australian Gourmet Traveller - (05)May 2019 (1)

(Comicgek) #1

118 GOURMET TRAVELLER


500 gmfreshricotta,
drainedwell
2 eggs
125 gmwhitesugar
75 gmdarkchocolate
(45%cocoasolids),
gratedorfinelychopped
100 gmalmonds,finelychopped
½ tspgroundcinnamon
Finelygratedzestof
1 smallorange
3 tbspwhiterum
Pureicingsugar,fordusting
PASTRY
250 gm(12/3cup)plainflour,
plusextrafordusting
1 scanttspbakingpowder
125 gmwhitesugar
1 egg
50 mlmilk
50 mlextra-virginoliveoil
1½ tbspaniseedliqueur, such
asSambuca

1 Preheatovento170°C
andlinea 21cm-diameter
loose-bottomedtarttinwith
bakingpaper.Forpastry,place
flour,bakingpowder,sugarand
a pinchofsaltin a largebowl
andwhisktocombine.Add
egg,milk,oilandliqueurand
stirwitha woodenspoonuntil
doughcomestogether.
2 Dusta worksurfacewith
flourandkneadthedoughfor
a minuteortwountilsmooth.
Cutdoughintotwoportions–
two-thirdsofthedoughforthe
baseandside,anda third
forthelatticetop.Rolloutthe
largerportionofdoughbetween
twosheetsofplasticwraptoa
3mm-4mmthickcirclelarge
enoughtolinethebaseand
sidesofthetin.Carefullyliftthe
pastry into the prepared tin, use

1 smallheadofradicchio
400 gmporksausages
2 tbspextra-virginoliveoil
1 largeredonion,thinlysliced
ona mandoline,slicescut
inhalf
125 mlredwine,preferably
refoscoormerlot
Splashofvincottooraged
balsamicvinegar
100 gm(11/3cup)parmesan,
finelygrated
PASTA
600 mlredwine(refoscoor
merlot)
400 gm(22/3cups)plainflour
2 eggyolks
Superfinesemolina
(semolarimacinata;
seenote),fordusting

1 Forpasta,pourwineinto
a saucepanovermediumheat,
andsimmeruntilit reducesto
200ml(25-30minutes).Pour
reducedwineintoa heatproof
jugandcool(40minutes).Place
a moundofflouronyourwork
surfaceandmakea wellin
thecentre.Crackeggsintothe
wellanddrizzlein wine.Start
whiskingeggsgentlywitha fork,
incorporatinga bitofflourat
thesametime,untiltoothickto
whisk,thenformintoa ballof
doughwithyourhands.Knead
for5 minutesuntilsmooth
andelastic,addingextraflour
if necessary.Coverwithan
upturnedbowlandrestfor
30 minutes.
2 Dusta worksurfacewith
semolina.Cutpastadoughin
half– wraponehalfin plastic
wrapandrollouttheother.
Feeddoughthrougha pasta
machine, starting on the widest

PIZZADIRICOTTA


Ricottacrostata
SERVES10-12

“EveryweekI buya largeslaboffreshricotta,”saysBacchia.“It
remindsmeofmyfather,wholikednothingmorethantospread
creamyricottaandjamona pieceoftoastforbreakfast.I have
accumulatedalmosta dozencakerecipesthatusericottaandthis
one,whichI foundinCivo’.LacucinamarinaraPescareseis my
currentfavourite.It is calledpizzadiricottaperla SantaPasqua,
a sweetricottapiemadeforEastercelebrations.Theterm“pizza”in
AbruzzoandallthroughPugliais a sweetorsavourypieratherthan
whatwegenerallythinkofaspizza.It tastesevenbetterwhenthe
ricottahascooledcompletely,allowingyoutoreallysavourthe
aniseed liqueur in the pastry and the orange zest in the filling.”

FUSIALREFOSCOCONSALSICCIAE RADICCHIO


Redfusiwithradicchio
andpork sausage
SERVES 4

“Fusiis a shapeofpastatypicalofthenorth-eastcoastofthe
Adriatic,”saysBacchia.“Squaresofeggpastaarewrappedaround
thehandleofa woodenspoontomakeanoverlappingtube-like
shapethatlooksa bitlikepenne.Fusimadeduringthetraditional
winterslaughterofthepigwouldbered,tingedwithpig’sblood,
tocelebratethesausagesandsalumithathadbeenpreparedfor
theyear.WhenI wasinTriesteresearchingthisbookI atedeep-red
fusimadewithlocalrefoscowine,servedwitha porksausageand
redradicchiosauce.Refoscois hardtofindoutsideofthearea,
but merlot makes a respectable substitute.”Pictured p115.

yourfingerstogentlyflattenit
ontothebaseandside,thentrim
excesswitha sharpknife.Wrap
remainingdoughin plasticwrap
andrestin therefrigerator.
3 Placericotta,eggsandsugar
ina largebowlandmixwith
a woodenspoonuntilsmooth.
Addchocolate,almonds,
cinnamon,zestandrum,and
stiruntilcombined,thenspoon
intopreparedpastrycase.
4 Rolloutremainingdough
to3mm-4mmthick,thencut
intostripsjustunder1cmwide.
Arrangestripsin a latticepattern
overthefilling,gentlypinching
theendstojointhemtothe
pastryrim.Bakeuntillatticeis
cookedthroughandgolden
(45minutesto1 hour),then
coolcompletely(about2 hours).
Dustwithicingsugarandserve
cold.The“pizza”willkeepin an
airtightcontainerin a coolspot
for1-2days,althoughthepastry
will soften over time.●

settingandreducingsettings
notchbynotchuntil2mmthick.
Cut5-6equalsquaresfromthe
pastaandrolleachsquarefrom
onecornerdiagonallyaround
thehandleofa woodenspoon
sothatoppositepointsofthe
squaresoverlap,thenseal
thepointswitha wetfinger;
thepastawilllooka bitlikea
hand-formedpenne.Dustwith
semolinaandcoverwitha clean
teatowelwhileyourepeatthe
processwithremainingpasta.
3 Breakleavesoffradicchio,cut
outthethickcentralwhitespine
andshredtheleavesfinely.
Placein a bowlofwaterand
soakfor 15 minutestoremove
someofthebitterness.Drain.
4 Meanwhile,removecasing
fromsausagesandbreakmeat
intosmallpieces.
5 Heatoilin a largefryingpan
overlow-mediumheat,add
onionandradicchio,andcook
untilsoftened(10-15minutes).
Increaseheattomedium-high,
addsausageandcook,stirring
occasionally,untilbrownedall
over.Pourin wineandsauté
untilwinestartstoevaporate,
thenreduceheatandcookfor
another5 minutesoruntilsauce
hasthickened.Seasontotaste.
Cookpastain a largesaucepan
ofboilingsaltedwateruntilal
dente(about1-2minutes).Drain
thenaddthepastatothesauce
andtosstocoat.
5 Serveonwarmplates,
toppedwitha dashofvincotto
anda generousscattering
ofparmesan.
NoteSuperfinesemolina
is availablefromselect
delicatessens.

ThisextractfromAdriatico:
RecipesandStoriesfrom
Italy’sAdriaticCoastby
PaolaBacchia(SmithStreet
Books,hbk,$55)hasbeen
reproducedwithminor
GT style changes.
Free download pdf