Australian Gourmet Traveller - (05)May 2019 (1)

GOURMET TRAVELLER 153

RECIPE

DANIEL

JOHNSTON.

PHOTOGRAPHY

ALICIA

TAYLOR.

STYLING

GERALDINE

MU

ÑOZ.

GLUTEN-FREE ADVICE ACCREDITED DIETITIAN & NUTRITIONIST NICOLE SALIBA (EAT-SENSE.COM.AU).

Recipe index

Fare exchange

500 gmdriedrigatoni

Finelygratedpecorino

orParmigiano-Reggiano,

toserve

RAGÙ BIANCO

60 ml(¼cup)oliveoil

1½ onions,finelydiced

3 celerystalks,finelydiced

1 largecarrot,finelydiced

100 gmpancetta,diced

40 gmanchovyfillets,

finelychopped

8 garliccloves

600 gmcoarselyminced

porkshoulder

400 gmcoarselyminced

chickenthigh

1 smallrabbit

(seenote),jointed

60 gmtomatopaste

120 mlwhitewine

100 ml milk

STARTERS,SNACKSANDSIDES

Baccalamantecato●●.................. 88

Broadbeanstewand

chicory●●..................................... 117

Broccoliniwithchilli,garlic

andlemon●●.............................. 56

Cabbagerisotto●........................... 114

Cauliflower,olive,pepper

andcapersalad●●●................ 101

Ditaliandbeanswith

pancetta●...................................... 54

Endivesaladwithpistachio,Taleggio,

appleandMontasio●●●.......... 93

Grilledradicchio●●●..................... 91

Insalataofbitterleaves,lentils,

onionandpecorino●●............. 58

Mushroomtortelloniwith

buffalo ricotta●............................ 92

Oliveandtomato

flatbread●●.................................. 102

Peppersaquapazza●.................. 107

Ricottaagnolottiwith

anchovybutter............................. 110

Softpolenta●●●............................. 91

Spaghettiallaputtanesca●.......... 54

Spinachandricottaravioli●●....... 58

Squacquerone,peppersand

culatello●●................................... 88

MEATANDPOULTRY

Braisedbeefshinwithcharred

onionandbagnacauda●.......... 91

Chickenbraisedinwhitewine

withmascarpone●..................... 55

Lambchopswithsalsaalla

menta and potatoes●................ 57

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Porkcookedwithgrapes●........... 98

Potenza-stylechickenwith

herbsandwine●●●................. 101

RagùBolognese................................ 71

RagùNapoletano●.......................... 71

Redfusiwithradicchio

andporksausage....................... 118

Rigatoniwithragùbianco............. 153

Trippa alla Romana●..................... 110

SEAFOOD

Crumbedsardines●...................... 116

Garumfishstew............................... 37

Grilledcuttlefish,newpotatoes,

sopressapiccanteandgreen

sauce●●....................................... 89

Paccheriwithcapers,olives,anchovy

and fried breadcrumbs●.......... 103

Salt-crustfish●●............................ 116

Spaghetticonbottarga●............ 106

Swordfish con sarde...................... 108

DESSERTSANDSWEETS

Calabriansesame-nut

brittle●●●●................................. 98

Chocolate,clementineand

aniseedzaletti●●●.................... 95

Macadamiapannacotta●●●........ 111

PearsbakedinMarsala●●●....... 59

Pistachiogelato●●●...................... 111

Ricotta crostata●●........................ 118

1 Heata largecasseroleor

largeovermediumheat,add

vegetablesandhalftheoiland

letthesoffrittosizzlea little

andbegintosteam(5minutes).

Reduceheattolowandcook,

stirringregularly,untilyouare

leftwitha sweet,richpaste

(1 hour).Transfertoa bowl.

2 Meanwhile,blendthe

pancetta,anchovyandgarlic

toa pastein a foodprocessor.

3 Addremainingoiltothe

casserolewithpancettapaste

andstirovermedium-highheat

untilcolourdarkensandmixture

is fragrant(8-10minutes).Add

pork,chickenandrabbit,

reduceheattomediumand

cook,breakingupmincewith

a woodenspoon.Therabbit

willbasharoundgettingin the

way;justletit be.Addtomato

paste,andstiruntilcaramelised

(4-5 minutes), then add wine

andcookuntilevaporated

(8-10minutes).Returnsoffritto

tothecasserole,seasontotaste,

coverandsimmeroverlowheat,

stirringoccasionallyuntilragùis

wellflavouredandrabbitcanbe

pulledfromthebone(1½hours).

Stirin milk,cookfora final

10 minutes,thenseasontotaste.

4 Removerabbitfromsauce

andcoolbriefly.Shredmeatwith

yourhands,discardingbones.

Addtoragùandkeepwarm.

5 Cookpastain a large

saucepanofboilingsaltedwater

untilal dente(10-12minutes).

Drain,reservingpastawater,

thenadddrainedpastatoragù,

looseningwitha littlepasta

waterif necessary.Servepasta

sprinkledwithpecorinoif you’re

feelingsouthernorReggiano

if you’rein a northernvibe.

NoteOrderrabbitin advance

from select butchers.●

Rigatoniwith

ragùbianco

SERVES 6 //PREPTIME 20 MINS

//COOK2½HRS

“Thisragùis evenbetter,

softerandmoredeliciousif

madethedaybeforehand,”

saysDanielJohnston

Picturedp154.

DonPeppino’s,1 OxfordSt,

Paddington,NSW

(02) 9326 9302