1 bunch asparagus, trimmed,
finely chopped
2 garlic cloves, finely chopped2 garlic cloves, finely chopped
2 cups baby spinach leaves2 cups baby spinach leaves
500g cheese-filled tortellini, cooked 500g cheese-filled tortellini, cooked
according to packet instructionsaccording to packet instructions
Extra virgin olive oil and baby mint Extra virgin olive oil and baby mint
leaves, to serve leaves, to serve
Place the stock, parmesan rind, bay Place the stock, parmesan rind, bay
leaves, broccolini stalks, asparagus and leaves, broccolini stalks, asparagus and
garlic in a saucepan over medium heat garlic in a saucepan over medium heat
and bring to a simmer. Cook for and bring to a simmer. Cook for
5 minutes or until the vegetables are 5 minutes or until the vegetables are
tender. Add broccolini florets and tender. Add broccolini florets and
spinach, and cook for 1 minute. spinach, and cook for 1 minute.
Remove from heat and transfer to Remove from heat and transfer to
a blender, discarding parmesan rind a blender, discarding parmesan rind
and bay leaves, then whiz until smooth. and bay leaves, then whiz until smooth.
Season. Transfer broth to serving bowls Season. Transfer broth to serving bowls
and stir through tortellini. Drizzle with and stir through tortellini. Drizzle with
olive oil and scatter over baby mint. olive oil and scatter over baby mint.
Serve with extra parmesan alongside. Serve with extra parmesan alongside.
PEPPERONATA WITH PEPPERONATA WITH
PROSCIUTTO AND BURRATA PROSCIUTTO AND BURRATA
SERVES 4SERVES 4
3 each yellow and red capsicums, halved, 3 each yellow and red capsicums, halved,
seeds removedseeds removed
(^11) // 33 cup (80ml) olive oil cup (80ml) olive oil
2 eschalots, finely chopped2 eschalots, finely chopped
400g small roma tomatoes, roughly 400g small roma tomatoes, roughly
choppedchopped
1 tbs capers in vinegar, drained 1 tbs capers in vinegar, drained
2 garlic cloves, chopped2 garlic cloves, chopped
(^11) // 33 cup oregano leaves, plus extra to serve cup oregano leaves, plus extra to serve
1 cup (250ml) chicken stock1 cup (250ml) chicken stock
350g maccheroni calabresi pasta350g maccheroni calabresi pasta
Prosciutto and torn burrata, to serve Prosciutto and torn burrata, to serve
Preheat oven grill to high and place Preheat oven grill to high and place
capsicum, skin-side up, on a baking tray. capsicum, skin-side up, on a baking tray.
Grill for 15 minutes or until blackened. Grill for 15 minutes or until blackened.
Transfer to a bowl and cover with plastic Transfer to a bowl and cover with plastic
wrap, then set aside to steam for wrap, then set aside to steam for
10 minutes. Once cool enough to handle, 10 minutes. Once cool enough to handle,
peel, discarding skins, then thinly slice. peel, discarding skins, then thinly slice.
Heat oil in a frypan over medium Heat oil in a frypan over medium
heat. Add eschalot and cook, stirring, heat. Add eschalot and cook, stirring,
for 2 minutes or until softened. Add for 2 minutes or until softened. Add
capsicum, tomatoes, capers, garlic, capsicum, tomatoes, capers, garlic,
oregano and stock. Cook, stirring oregano and stock. Cook, stirring
occasionally, for 20 minutes or until occasionally, for 20 minutes or until
tomatoes have broken down. Season. tomatoes have broken down. Season.
Cook pasta according to packet Cook pasta according to packet
instructions. Drain, reserving instructions. Drain, reserving^11 // 44 cup cup
(80ml) cooking liquid. Toss pasta with (80ml) cooking liquid. Toss pasta with
sauce and reserved cooking liquid, and sauce and reserved cooking liquid, and
divide among serving bowls. Top with divide among serving bowls. Top with
extra oregano, prosciutto and burrata. extra oregano, prosciutto and burrata.
ORECCHIETTE WITH CIME DI RAPAORECCHIETTE WITH CIME DI RAPA
SERVES 4SERVES 4
350g orecchiette pasta350g orecchiette pasta
1 bunch cime di rapa (from selected 1 bunch cime di rapa (from selected
greengrocers or Italian delis) or greengrocers or Italian delis) or
cavolo nerocavolo nero
150ml extra virgin olive oil 150ml extra virgin olive oil
1 cup (70g) fresh breadcrumbs 1 cup (70g) fresh breadcrumbs
3 garlic cloves, finely chopped3 garlic cloves, finely chopped
8 anchovy fillets in oil, drained, 8 anchovy fillets in oil, drained,
finely chopped finely chopped
1 long red chilli, finely chopped1 long red chilli, finely chopped
Finely grated zest and juice of 1 lemon Finely grated zest and juice of 1 lemon
Cook the pasta according to packet Cook the pasta according to packet
instructions. Drain, reserving 2 tbs instructions. Drain, reserving 2 tbs
cooking liquid. cooking liquid.
Pick the leaves from the cime di rapa Pick the leaves from the cime di rapa
and set aside. Slice half the stalks into and set aside. Slice half the stalks into
5mm-thick rounds, discarding the rest. 5mm-thick rounds, discarding the rest.
Blanch stalks for 3 minutes in boiling Blanch stalks for 3 minutes in boiling
salted water or until tender. Add leaves for salted water or until tender. Add leaves for
10 seconds, then drain and refresh under 10 seconds, then drain and refresh under
cold water. Finely chop and set aside. cold water. Finely chop and set aside.
Heat ¼ cup (60ml) oil in a large frypan Heat ¼ cup (60ml) oil in a large frypan
over medium heat. Add breadcrumbs over medium heat. Add breadcrumbs
and cook, stirring, for 6-8 minutes or until and cook, stirring, for 6-8 minutes or until
golden and crisp. Remove from pan using golden and crisp. Remove from pan using
a slotted spoon and drain on paper towel. a slotted spoon and drain on paper towel.
Add garlic, anchovy, chilli and remaining Add garlic, anchovy, chilli and remaining
90ml oil, and cook, stirring, for 2 minutes 90ml oil, and cook, stirring, for 2 minutes
or until anchovy dissolves. Add cime di or until anchovy dissolves. Add cime di
rapa and lemon zest and juice. Lightly rapa and lemon zest and juice. Lightly
season. Add pasta and reserved cooking season. Add pasta and reserved cooking
liquid, and toss to coat. liquid, and toss to coat.
Divide among serving bowls and Divide among serving bowls and
scatter with breadcrumbs to serve. scatter with breadcrumbs to serve.
MACCHERONI CALABRESI
These thick, wide tubes
are the shorter sister are the shorter sister
of paccheri. of paccheri.
Their corkscrew shape
makes fusilli excellent for makes fusilli excellent for
gathering up sauces. gathering up sauces.
Meaning ‘small ear’, this
uniquely shaped pasta uniquely shaped pasta
is from Puglia. is from Puglia.
Shaped around zinc, this
pasta originates in Calabria. pasta originates in Calabria.
Substitute strozzapreti. Substitute strozzapreti.
These stuffed parcels are
often filled with meats, often filled with meats,
cheeses and vegetables. cheeses and vegetables.
The ridges that give
rigatoni its name help rigatoni its name help
sauces adhere to the pasta. sauces adhere to the pasta.
MEZ ZI PACCHERI
FUSILLI TORTELLINI
ORECCHIETTE RIGATONI
PASTA GUIDE