GOAT’S CHEESE GNUDI WITH
MUSHROOMS AND KALE PESTO
SERVES 4SERVES 4
350g firm ricotta, well drained (we used 350g firm ricotta, well drained (we used
Papouis brand – from good grocers)Papouis brand – from good grocers)
150g 150g goat’s cheese (chevre), crumbled
1 cup (80g) finely grated parmesan1 cup (80g) finely grated parmesan
2 eggs, lightly beaten2 eggs, lightly beaten
(^11) // 33 cup (45g) brown rice flour cup (45g) brown rice flour
(from health food shops)(from health food shops)
(^11) // 33 cup (80ml) olive oil, plus extra to serve cup (80ml) olive oil, plus extra to serve
3 garlic cloves, crushed3 garlic cloves, crushed
500g mixed mushrooms (we used 500g mixed mushrooms (we used
Swiss brown, king brown and Swiss brown, king brown and
portobello), thinly sliced (small portobello), thinly sliced (small
mushrooms left whole)mushrooms left whole)
Juice of Juice of^11 // 22 a lemon a lemon
(^11) // 44 cup (65g) kale pesto cup (65g) kale pesto (from delis)
or basil pesto
Baby kale leaves and finely grated firm
goat’s cheese or parmesan, to servegoat’s cheese or parmesan, to serve
To make the gnudi, place cheeses, egg, To make the gnudi, place cheeses, egg,
flour and 1 tsp salt flakes in a bowl and flour and 1 tsp salt flakes in a bowl and
use a fork to combine. Line a baking tray use a fork to combine. Line a baking tray
with baking paper. With wet hands, roll with baking paper. With wet hands, roll
tablespoons of mixture into balls and tablespoons of mixture into balls and
place on prepared tray. Chill for 2 hours place on prepared tray. Chill for 2 hours
(this can be done up to 2 days in advance).(this can be done up to 2 days in advance).
Heat Heat^11 // 44 cup (60ml) oil in a large frypan cup (60ml) oil in a large frypan
over high heat. In 2 batches, add garlic and over high heat. In 2 batches, add garlic and
mushroom, and cook, stirring occasionally, mushroom, and cook, stirring occasionally,
for 6 minutes or until mushroom is golden. for 6 minutes or until mushroom is golden.
Transfer to a bowl, cover and set aside.Transfer to a bowl, cover and set aside.
Bring a large saucepan of salted water Bring a large saucepan of salted water
to the boil. In 3 batches, add gnudi and to the boil. In 3 batches, add gnudi and
cook for 3-4 minutes or until they float to cook for 3-4 minutes or until they float to
the surface. Remove with a slotted spoon the surface. Remove with a slotted spoon
and drain on paper towel. and drain on paper towel.
Wipe out frypan. Add remaining Wipe out frypan. Add remaining
1 tbs oil and heat over medium-high heat. 1 tbs oil and heat over medium-high heat.
Add gnudi and cook for 1-2 minutes each Add gnudi and cook for 1-2 minutes each
side or until golden. Increase heat to side or until golden. Increase heat to
high. Return mushroom mixture to pan high. Return mushroom mixture to pan
with lemon juice and pesto. Cook, stirring with lemon juice and pesto. Cook, stirring
gently, for 2 minutes or until mushroom gently, for 2 minutes or until mushroom
is heated through. Divide among serving is heated through. Divide among serving
bowls and scatter with kale and cheese. bowls and scatter with kale and cheese.
Drizzle with extra oil to serve.Drizzle with extra oil to serve.
OCTOPUS & BEAN STEWOCTOPUS & BEAN STEW
SERVES 4SERVES 4
Using a mandoline to shave the pumpkin Using a mandoline to shave the pumpkin
means it will cook in the residual heat of means it will cook in the residual heat of
the stew. If you don’t have a mandoline, the stew. If you don’t have a mandoline,
substitute chopped pumpkin cooked in substitute chopped pumpkin cooked in
boiling salted water until tender.boiling salted water until tender.
2 tbs olive oil, plus extra to drizzle2 tbs olive oil, plus extra to drizzle
1kg whole octopus, tentacles attached, 1kg whole octopus, tentacles attached,
cleaned (order from your fishmonger)cleaned (order from your fishmonger)
1 long red chilli, finely chopped, plus 1 long red chilli, finely chopped, plus
extra finely chopped chilli to serveextra finely chopped chilli to serve
3 garlic cloves, crushed3 garlic cloves, crushed
3 x 400g cans chopped tomatoes3 x 400g cans chopped tomatoes
2 x 400g cans cannellini beans, 2 x 400g cans cannellini beans,
rinsed, drainedrinsed, drained
1 cup (35g) baby spinach leaves1 cup (35g) baby spinach leaves
150g Jap pumpkin, shaved into 150g Jap pumpkin, shaved into
1mm-thick slices using a mandoline1mm-thick slices using a mandoline
Small basil leaves, to serveSmall basil leaves, to serve
Heat half the oil in a large saucepan Heat half the oil in a large saucepan
over medium-high heat. Add octopus, over medium-high heat. Add octopus,
chilli and garlic, and cook, turning, for chilli and garlic, and cook, turning, for
2 minutes or until octopus is red. Add 2 minutes or until octopus is red. Add
(^11) // 44 cup (60ml) water, cover and bring to cup (60ml) water, cover and bring to
the boil. Reduce heat to low and simmer the boil. Reduce heat to low and simmer
for 45 minutes or until octopus is tender.for 45 minutes or until octopus is tender.
Remove octopus from pan, reserving Remove octopus from pan, reserving
cooking liquid, and set aside. When cool cooking liquid, and set aside. When cool
enough to handle, rub off skin using enough to handle, rub off skin using
paper towel. Separate legs into groups paper towel. Separate legs into groups
and thickly slice the head. Set aside.and thickly slice the head. Set aside.
Add tomato, beans and 1 cup (250ml) Add tomato, beans and 1 cup (250ml)
water to reserved liquid and place over water to reserved liquid and place over
high heat. Bring to the boil, reduce heat high heat. Bring to the boil, reduce heat
to medium and cook, stirring occasionally, to medium and cook, stirring occasionally,
for 10 minutes or until reduced slightly.for 10 minutes or until reduced slightly.
Meanwhile, heat remaining 1 tbs oil in Meanwhile, heat remaining 1 tbs oil in
a frypan over high heat. Add octopus and a frypan over high heat. Add octopus and
cook for 3 minutes each side or until char cook for 3 minutes each side or until char
marks appear. Keep warm.marks appear. Keep warm.
Add spinach and pumpkin to tomato Add spinach and pumpkin to tomato
mixture and stir until just tender. Divide mixture and stir until just tender. Divide
among serving bowls and top with among serving bowls and top with
octopus. Drizzle with extra oil, season and octopus. Drizzle with extra oil, season and
scatter with basil and extra chilli to serve.scatter with basil and extra chilli to serve.
@charliebmcd@charliebmcd
“WHEN I THINK OF ITALIAN
FOOD, I THINK OF PIZZA, FOOD, I THINK OF PIZZA,
PASTA AND LUSCIOUS CAKES. PASTA AND LUSCIOUS CAKES.
BUT WHAT HAPPENS WHEN BUT WHAT HAPPENS WHEN
YOU CAN’T EAT GLUTEN? YOU CAN’T EAT GLUTEN?
EVERYONE DESERVES TO BE EVERYONE DESERVES TO BE
ABLE TO HAVE THEIR CAKE AND ABLE TO HAVE THEIR CAKE AND
EAT IT, SO WHEN A HANKERING EAT IT, SO WHEN A HANKERING
FOR ITALIAN COMFORT FOOD FOR ITALIAN COMFORT FOOD
HITS, WE HAVE YOU COVERED, HITS, WE HAVE YOU COVERED,
FROM PIZZA TO PUDDING!”FROM PIZZA TO PUDDING!”
For stockists, see Directory, p 153.For stockists, see Directory, p 153.
9898 delicious.com.audelicious.com.au