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,
crumbled1 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 ona 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 MINSThe 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 serve110 GOURMET TRAVELLER