Australian Gourmet Traveller - (05)May 2020 (1)

Fettuccinewithprawns, tomato and sake-soy-butter

SERVES4 // PREPTIME 15 MINS// COOK 15 MINS

Tomato,soyandsakeareallumamiflavours,andwhencombinedtheypacka serious
flavour punch. You can swap out the prawns for crab or lobster if you like.Pictured p53.

300 gmdriedfettuccine
2 tbspoliveoil
1 garlicclove,crushed
300 gmcherrytomatoes,halved
15 smallrawprawns, peeled
2 tbspsake
1 tbspbutter
1-2 tbsplightsoysauce
Togarashiandshisocress
(see note), to serve

1 Cookpastainasaucepan

ofboilingsaltedwateruntil

al dente(5-7minutes).Drain.

2 Heatoilina largesaucepan

overmedium-highheat,add

garlicandstiruntilfragrant

(10seconds),thenaddcherry

tomatoesandstiruntil blistered

(2-3minutes).Addprawnsand

sake, and stir until prawns are

Carbonara,Japanese-style

SERVES4 // PREPTIME 10 MINS// COOK 20 MINS

Whodoesn’tlovecarbonara,withcrisppancettaandrichness

fromtheeggandparmesansauce.Addmisoandnori,and

you will really supersize the flavourhit. Pictured p50.

Wafupizza

SERVES4-8// PREPTIME 20 MINS// COOK35-55MINS(PLUSPROVING,COOLING)

Here,we’vetakentheconceptofwafufusiontopizza.Thebest
waytocookpizzais ina woodfiredoven,butgettingyouroven
super-hot and heating up a tray first will still give you a nice crust.

2 tbspoliveoil

250 gmbacon,diced,or100gm

pancetta,cutintobatons

2 tspshiro(white)miso

300 gmdriedspaghetti

orbucatini

3 eggs,lightlybeaten

100 gmparmesan,finelygrated,

plusextratoserve

Shreddednoriand spring

onion, to serve

1 Heatoilina widefrying

panovermedium-highheat

andcookbaconuntilgolden

andcrisp(5minutes).Set

bacon aside(leaving fatin

thepan). Addmiso and stir

(2minutes).

2 Meanwhile,cookpastain a

saucepanofboilingsaltedwater

untilal dente(5-6minutes;

reservepastawater).

3 Whiskeggsandparmesan

ina bowltocombine.

4 Removespaghettiusing

tongs, addtohotpanandtoss

overmediumheat,gradually

addingeggmixtureanda few

tablespoonsofpastawater,

tossingtocombineandcoat

pastawithsauce.

5 To serve,toppastawith

parmesan,nori and onion.

400 gmcannedwholetomato
2 garliccloves,finely
gratedona mandoline
16 thinslicesprovolone
2 burrata,thicklysliced
100 gmshiitakemushrooms,
thinlysliced
Extra-virginoliveoil,
fordrizzling
Katsuobushi(seenote)and
furikake(seenote),toserve
PIZZADOUGH
2 tbspoliveoil,plus
extraforgreasing
1 tspdriedyeast
450 gm pizza flour

1 Forpizzadough,combine
oil,yeast,½tspsaltand350ml
lukewarmwaterin thebowlofa
mixerfittedwiththedoughhook
andsetasideuntilcreamyon
top(2-3minutes).Withmotor
running,graduallyaddflour
andmixuntila doughforms.
Alternatively,mixbyhand,then
turnoutontoa lightlyfloured
surfaceandknead,addingextra
flourif needed,untilsmoothand
elastic(6-8minutes).Placein
a lightlyoiledbowl,coverwith
plastic wrap and stand until

doubledinsize(1-1½hours).

Knockbackdough,knead

lightly,thenreturntobowl,cover

andsetasideuntildoubled

insize(45minutesto1 hour).

2 Blendtomatoandgarlic

witha hand-heldblenderin a

saucepan,thenreduceover

mediumheatuntilsauceis

thick(15minutes).Season

totasteandcoolcompletely.

3 Preheatovento250°Cand

place2 oventraysor4 individual

pizzatraysin theoventoheat.

Dividedoughinto4 pieces,then

formeachinto30cm-diameter

rounds,andplaceonseparate

piecesofbakingpaper.Spread

tomatomixtureoverbases,

topwithcheesesandshiitake,

anddrizzlewithoil.Bakepizze

onbakingpaperonheated

trays,in batchesandswapping

trayshalfway,untilbrowned

atedgesandcookedthrough

(8-10minutes).Drizzlewithoil,

topwithkatsuobushi,sprinkle

withfurikakeandserve.

NoteKatsuobushi(driedbonito

flakes)andfurikakeareavailable

from Asian supermarkets.

half-cooked(2minutes),then

addbutter,soyandpasta,

andtosstocoatandcombine.

3 Toserve,sprinklepasta

withtogarashitotaste and

topwithshiso.

NoteTogarashiis available

fromAsiansupermarkets.

Shisocressis availablefrom

select greengrocers.●