Australian_Gourmet_Traveller_2017

(Jacob Rumans) #1
Mint is a foil for the
salty, rich pancetta,
but parsley, tarragon
and basil would also
work beautifully.

Gigli with borlotti beans and
pancetta in mint salsa
SERVES 4 // PREP TIME 15 MINS // COOK 15 MINS

Gigli, meaning lilies, resemble a small calla
lily. According to Oretta Zanini de Vita in her
Encyclopedia of Pasta, “The shape is both pleasing
to the eye and functional: it must not break during
cooking and, above all, must collect the sauce.”


300 gm dried gigli
400 gm fresh podded borlotti
beans, from 1kg unpodded
(see note)
120 gm slab fatty mild pancetta
or lardo, cut into lardons
Finely grated pecorino,
to serve
MINT SALSA
100 ml mild extra-virgin olive oil
1 cup (firmly packed) mint,
finely chopped
1 small garlic clove, crushed
1 tsp white wine vinegar

1 For mint salsa, stir ingredients
in a bowl and season to taste.
2 Cook pasta in a large
saucepan of boiling salted
water until almost al dente
(5-6 minutes). Add borlotti
beans and cook until beans
are tender and pasta is al
dente (3-5 minutes). Drain
well, reserving 60ml pasta
water, then return pasta, beans
and water to pan.
3 Meanwhile, heat a small
frying pan over high heat,
add pancetta and fry until crisp
(4-5 minutes). Add to the pasta
along with the mint salsa and
toss to combine. Season to
taste and serve topped with
plenty of pecorino.
Note Fresh borlotti beans
are available from select
greengrocers. Rinsed canned
borlotti beans will also work well.
Wine suggestion Perfumed,
snappy lagrein. ●
Free download pdf