Australian_Gourmet_Traveller_2017

(Jacob Rumans) #1

Recipe index


Fare exchange


1 kg peas, podded,
shells reserved
80 ml (⅓ cup) olive oil
2 garlic cloves, finely chopped
100 gm carnaroli rice
150 ml dry white wine
600 ml mozzarella whey
(see note), heated
40 gm chilled butter, diced
40 gm Parmigiano-Reggiano
(preferably 36 months old),
finely grated plus extra
to serve
⅓ buffalo mozzarella ball,
blended until smooth, plus
extra torn to serve (optional)
2 tsp Champagne vinegar,
or to taste
1 cup mixed spring herbs,
such as thinly sliced sorrel,
fennel fronds, flowering
chives, flat-leaf parsley,
chervil and pea shoots
Finely grated lemon rind
and extra-virgin olive oil,
to serve
Fennel pollen (optional;
see note), for dusting

1 Juice pea shells (see note)
and refrigerate juice to chill.
Heat half the olive oil in a large
frying pan over high heat and
sauté peas and garlic until
tender (2-3 minutes). Cool,
refrigerate to chill, then blend
pea mixture with 100ml pea
juice to a loose purée in a
blender. Reserve remaining
juice to serve.
2 Heat remaining oil in a
casserole over medium-high
heat. Add rice and a pinch of
salt, and stir occasionally until
translucent and only just too
hot to touch (1-1½ minutes).
Add wine and simmer until
you no longer smell alcohol
(1-2 minutes). Add hot whey
a ladle at a time, stirring
continuously until stock is
absorbed before adding the
next, until risotto is al dente but
still wet (10-12 minutes; add
extra water if necessary). Stir in
butter, Parmigiano-Reggiano

Pea risotto with
buffalo mozzarella
and spring herbs

SERVES 4 // PREP TIME 40 MINS //
COOK 20 MINS
Use the best herbs you can
find – the key to success here is
variety and freshness. At Fico, the
chefs use a beer vinegar from
Emilia-Romagna; we’ve used
Champagne vinegar.
Pictured p178.

and pea purée. Add mozzarella
cream and stir vigorously to
until creamy (1 minute), then
season to taste with vinegar,
salt and pepper.
3 To serve, spread a generous
spoonful of risotto on plates,
scatter with herbs, lemon rind,
extra Parmigiano-Reggiano
and torn mozzarella, drizzle
with extra pea juice and
extra-virgin olive oil and dust
with fennel pollen.
Note Buy mozzarella from
a delicatessen and ask for as
much whey as they can give
you; if necessary top up with
extra water. Fennel pollen is
available from Herbie’s Spices
(herbies.com.au). If you don’t
have a juicer, blend the pea
shells with a little water, then
strain the juice. ●

SOUPS, STARTERS,
SNACKS AND SIDES
Asparagus and egg tramezzini
with lemon aïoli ●● ..................... 117
Asparagus and ricotta
pizze bianche ●● ...................... 102
Broccoli, lemon, anchovy and
stracchino ciabatta rolls ● ........ 118
Corn and broccolini ●●● ............. 127
Grilled fennel and asparagus
salad ●●● .................................... 124
Insalata primavera ●●● ................ 43
Mackerel tartare, pickled cucumber
and crème fraîche ●.................. 128
Mozzarella in carrozza ●● .......... 120
Pea and ricotta frittelle ●● .......... 103
Pea risotto with buffalo mozzarella
and spring herbs ●●● .............. 175
Sage frittata and fried
sopressa panini ● ........................ 70
Swiss chard and
egg soup ●● ............................... 136
Tomato, ricotta and fregola
salad ●● ....................................... 101

Zucchini and tomato ragù ●●● ... 136
Zucchini flowers stuffed with
almond purée and aïoli ● ........ 125

PASTA
Bucatini with prawn fra diavolo ● ... 111
Busiate with crab, ginger,
and pangrattato ● ...................... 109
Casarecce with artichokes,
capers, dill, lemon and
mozzarella ●● ............................. 110
Conchiglione with ragù bianco,
anchovies and wilted kale ● .... 112
Farfalle with Gorgonzola
fonduta, zucchini, basil
and toasted nuts ● ..................... 110
Fresh pasta dough ●● .................. 133
Gigli with borlotti beans and
pancetta in mint salsa ● ............. 113
Kale and ricotta gnocchi in
sage and bacon butter ● .......... 134
Orecchiette with cauliflower
and walnut brown-butter
pesto ●● ........................................ 67

PHOTOGRAPHY BEN HANSEN. GLUTEN-FREE ADVICE ACCREDITED DIETITIAN & NUTRITIONIST NICOLE SALIBA (EAT-SENSE.COM.AU)SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD


SEAFOOD
Baby octopus with ’nduja
dressing ● .................................... 126
Charred prawns, eggplant and
chickpeas with roast tomato
vinaigrette ●● .............................. 70
Kingfish crudo with white beans,
fennel and blood-orange
dressing ●● .................................. 42
Preserved tuna and tomato
open-faced panini ●● ............... 118
Sicilian snapper with zucchini,
mint and pistachio nuts ●● ....... 68

DESSERTS AND SWEETS
Almond and muscovado
tiramisù ●●● ................................. 71
Cassata ●● ..................................... 100
Chocolate cannoli ● ...................... 102
Florentine cake ●●● ..................... 137
Mascarpone mousse, berries
and caramelised white
chocolate ● ................................. 129
Ricotta gelato with espresso
praline ●● ................................... 105
Ricotta-polenta cake with lemon-
rosemary syrup ●●●● ............ 104

Pici with anchovy
breadcrumbs ● ............................ 132
Prosciutto and parmesan
cappellacci with brown
butter and asparagus ● ........... 108
Ravioli filled with tomato
and bread in a mozzarella
cream ● ......................................... 134
Spaghettini con colatura
di alici ● .......................................... 46

MEAT AND POULTRY
Bistecca with asparagus and
salsa dragoncello ●..................... 69
Chicken cotoletta panini ●● ........ 118
Grilled pork sausages with fennel,
radicchio and roasted
capsicum ● .................................... 66
Porchetta panini with fennel
and mustard fruits ....................... 121
Prosciutto, peperonata
and provolone rolls ● ................ 116
Roast chicken thighs with
sourdough panzanella ●............ 66
Roast duck breast with
hazelnut sauce ............................ 128
Wild boar stew ................................. 133

GOURMET TRAVELLER 177
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