Wildgreensmalloreddus
SERVES 4 // PREP TIME 1 HOUR // COOK 30 MINS (PLUS RESTING)“I liketopickwildgreensforthisdish,suchasdandelion,sowthistle,
nasturtiumoramaranth.SometimesI godowntoBronte[inSydney]
andlookfordaffodilandmallowweeds,”saysAnnaUgarte-Carral.
Youwillneeda malloreddusorgnocchiboardforthisrecipe.400 gmdarkleafygreens,such
aschicory,cavolonero,
mustard,rocketorkale,
washedandtrimmed,
orwildgreens(seeabove)
100 mlextra-virginoliveoil
2 onions,finelychopped
4 garliccloves,finelygrated
6 anchovies
100 gmbutter,chopped
60 gm(¾cup)finelygrated
pecorino
60 ml(1/4cup)lemonjuice
Chilliflakes,toserve
MALLOREDDUS
500 gmsemolinaflour,plus
extrafordusting
2½ tsp salt1 Tomakethemalloreddus,
usingyourhands,combine
flour,saltand210mlwater
ina bowluntilmixturecomes
together.Turnoutontoa work
surfaceandkneaduntilsmooth
andelastic(8-10minutes).
Sprinklewitha littlewaterif
doughis toodry.Coverwith
plasticwrapandsetaside
torest(1-2hours).
2 Cutdoughinto8 pieces.
Rollouteachpiecetoa 60cm
x 1cm-thickcylinderandcut
into1.5-2cmpieces.Tosswith
extrasemolinaflourtoprevent
sticking.Holdingthemalloreddus
boardwithyournon-dominant
hand,takea pieceofdough
andpushit downtheboard
withyourthumb.It willcurl
overitselfintoa smallgrub-like
shape.Repeatwithremaining
dough.Tossin extrasemolina
flour.Refrigeratein anairtight
container for up to 3 days.3 Reservea handfulofsmall
leavesforserving(weused
nasturtiumleaves).Cook
remaininggreensina large
panofboilingsaltedwater
untilverytender(6-8minutes).
Drain,refreshincoldwater
andsqueezeoutexcessliquid.
Chopcoarselyandsetaside.
4 Heatoilina fryingpanover
medium-lowheat.Addonion,
three-quartersofthegarlic,
anchoviesanda pinchofsalt.
Cook,stirring,overlowheat
untilonionandgarlicaresoft,
sweetandstartingtocaramelise
(15minutes).Setaside.
5 Cookpastaina large
saucepanofboilingsalted
wateruntilit floatsandis al
dente(3-4minutes).Drain,
reserving250ml(1 cup)pasta
water.Tothesamepan,add
cookedgreens,onionmixture,
halfthebutterand60ml(¼cup)
ofreservedpastawater,mixing
welltoforma sauce.Addpasta
andanother60ml(¼cup)
reservedpastawater,then
graduallystirincheeseand
remainingbutter.Stirovera low
heatuntilsauceis emulsified;
donotboil.Addlemonjuice
andremaininggarlic,and
seasontotastewithsaltflakes
andfreshlygroundblack
pepper.Servesprinkledwith
reservedsmallleaves,chilli
flakesandmoreblackpepper.
NoteIf youdon’thavetime
tomakethemalloreddus,use
anydriedshortpastasuch
2020 BirdInHand as fusilli or orecchiette.
PinotGrigio,
AdelaideHills,$29
Brightandcrispwith
hintsofmuskand
lychee.Pairit with
wildgreens
malloreddus, above.2019 BirdinHand
Chardonnay,
AdelaideHills,$35
Complexanddelicate
framedbya lineof
acidityandlightoak.
Pairit withcrispy
chicken and rice, p86.2018 BirdinHand
Syrah,
AdelaideHills,$40
Medium-bodiedwith
intensearomaticsof
blackberryandspice.
Pairit withkangaroo
and beetroot, p88.PARTNERPROMOTION
Winesuggestions
by Bird in Hand84 GOURMET TRAVELLER