Australian_Gourmet_Traveller_2017

(Jacob Rumans) #1
Farfalle with Gorgonzola fonduta,
zucchini, basil and toasted nuts
SERVES 4 // PREP TIME 30 MINS // COOK 5 MINS (PLUS RESTING)

No time to make the farfalle? No problem. Choose a dried pasta with a rough,
almost dusty-looking surface to better hold the sauce. Pictured p107.

2 tbsp olive oil
2 zucchini, thinly sliced into
rounds
4 zucchini flowers, baby
zucchini thinly sliced and
flowers torn, stamens
discarded
2 tbsp coarsely chopped
roasted hazelnuts
2 tbsp coarsely chopped
roasted pistachio nuts
Basil, torn, to serve
Finely grated parmesan,
to serve
SEMOLINA PASTA DOUGH
300 gm (2 cups) “00” flour, plus
extra for dusting
75 gm (½ cup) semolina
4 eggs
GORGONZOLA FONDUTA
200 ml milk
300 gm Gorgonzola dolcelatte,
crumbled

1 For pasta dough, process
ingredients and a pinch of salt
in a food processor until a
dough forms. Add a couple
of teaspoons of water if
necessary to bring it together.
Turn out onto a lightly floured
surface and knead until smooth
(2-3 minutes). Cover with plastic
wrap and leave to rest for
30-40 minutes.
2 Divide pasta dough into
6 and, working with a piece at
a time (keep remaining covered),
roll through a pasta machine on
the widest setting a few times,
folding as you go, to laminate
the dough, then dust with
a little flour to prevent sticking.
Continue rolling and folding,
reducing settings notch by
notch until pasta is a long thin
sheet. Cut sheet lengthways
into 3 strips about 2.5cm wide,
then cut strips into 5cm pieces.
Pinch each piece in the middle
to form a bow and set aside on

a lightly floured tray. Repeat
with remaining pasta dough.
3 For Gorgonzola fonduta,
bring milk to the boil, then stir
in Gorgonzola until melted
(1-2 minutes). Blend with a
hand-held blender until smooth,
season to taste and keep warm.
4 Heat olive oil in a large frying
pan over high heat. Add sliced
zucchini, including baby
zucchini, and fry until golden
(2-4 minutes).
5 Cook pasta in a saucepan of
boiling salted water until al dente
(3-4 minutes). Drain, reserving
some pasta water. Add pasta
and 1 tbsp reserved water to
zucchini. Serve topped with
fonduta, zucchini flowers, nuts,
basil and parmesan.
Wine suggestion Orange
skin-contact malvasia.

1 Trim artichoke stems and
peel away tough outer leaves
until you reach the pale inner
hearts, and rub with lemon
to prevent discolouration. Halve
hearts, remove hairy choke with
a teaspoon, then rub cut sides
with lemon. Bring a large
saucepan of salted water to the
boil, add artichoke and boil for
2 minutes to par-cook. Remove
with a slotted spoon, leaving
water in pan on the heat, and
cut artichokes into wedges.
2 Add casarecce to artichoke
water and cook until al dente
(8-10 minutes). Drain well,
reserving 2 tbsp pasta water.

3 Meanwhile, heat olive oil
in a deep frying pan over
medium-high heat, add shallots
and garlic and sauté until just
softened (2-3 minutes). Add
artichokes to pan along with
capers, lemon juice and rind,
and 2 tbsp pasta water, and
stir until artichokes are tender
(5-7 minutes). Add pasta,
mozzarella and dill, and toss to
combine and warm mozzarella
(1-2 minutes). Season to taste
and serve topped with crème
fraîche or parmesan and
scattered with extra dill.
Wine suggestion Savoury,
lemony Pecorino.

Casarecce with artichokes, capers,
dill, lemon and mozzarella
SERVES 4 // PREP TIME 15 MINS // COOK 25 MINS

The rolls of casarecce are ideal for lighter sauces or cheeses, such as the mozzarella here,
which melts into them as it warms. Strozzapreti makes a great substitute. Pictured p107.

4 globe artichokes
1 lemon, halved
400 gm dried casarecce
60 ml (¼ cup) extra-virgin
olive oil
2 golden shallots, thinly
sliced on a mandoline
1 small garlic clove, thinly
sliced on a mandoline
20 gm salted capers, rinsed
1 tbsp lemon juice, plus finely
grated rind, to serve
2 buffalo mozzarella balls,
torn
¼ cup torn dill, plus extra
to serve
Crème fraîche or finely
grated parmesan, to serve

110 GOURMET TRAVELLER

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