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FAVOURITES The ultimate

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Pasta
COOKBOOK
90+ RECIPES GUARANTEED TO SATISFY EVERY APPETITE
 Pasta
MEAL IDEAS 6

PASTA SALADS 8
SOUPS & BROTHS 30

PASTA BAKES 50

SHORT & FILLED 78

LONG PASTA 106

INDEX 134
FAMILY FAVOURITES

PLATES TO IMPRESS
 Pasta is endlessly versatile, and as welcome at a fancy dinner party as
it is at a midweek family meal or dinner for one. Whether you’re looking to
impress guests, appease the kids or treat yourself, these never-fail meal
ideas will help you serve up the PERFECT PASTA MAIN every time.

HOOKED ON CLASSICS

ULTIMATE COMFORT
These fresh, flavour-packed salads bring something different to the table.
 PASTA SALADS

Macaroni, radish
& chorizo salad (p 25)

Family-friendly staple macaroni gets a FLAVOUR BOOST

with chorizo and chipotle, while radish, celery
and capsicum bring crunchy satisfaction.

delicious.com.au 13

Different pasta shapes define your salads. Use small, rice-like pasta
as a base for a LIGHT MEAL, and toss larger shapes with salad vegies
and a zesty dressing to create a stand-out side.
ZUCCHINI, CUCUMBER &
GOAT’S CURD PASTA SALAD
SERVES 4
400g farfalle (bow-tie) pasta
2 zucchini, very thinly sliced
(we used a mandoline)
4 zucchini flowers, stems very thinly
sliced (we used a mandoline),
petals torn
1 Lebanese cucumber, peeled,
seeds removed, finely chopped
2 tbs each finely chopped chervil
(substitute flat-leaf parsley) and
mint leaves, plus extra to serve
Goat’s curd and extra virgin olive oil,
to serve
HONEY DRESSING
1 small garlic clove, crushed
2 tbs each runny honey, white wine
vinegar and extra virgin olive oil
Cook pasta in a large saucepan of
boiling salted water according to packet
instructions. Drain and rinse under
cold running water.
Meanwhile, for the dressing, whisk all
ingredients in a bowl until well combined.
Place, pasta, zucchini, flower stems,
cucumber and herbs on a serving platter.
Toss through dressing. Scatter with extra
herbs and torn petals. Top with goat’s
curd, season and drizzle with oil, to serve.
TUNA RISONI SALAD
WITH HERB OIL
SERVES 6
1/ 3cup (80ml) extra virgin olive oil
1/4 bunch each flat-leaf parsley and basil,
leaves picked, plus extra to serve
2 tbs capers, rinsed, drained
1 garlic clove, crushed
14 delicious.com.au
PASTA SALADS
Finely grated zest and juice of 1 lime
400g risoni, cooked according to packet
instructions, drained, rinsed
425g can tuna in oil, drained, flaked
240g canned chickpeas, rinsed, drained
1 cup (120g) frozen baby peas, thawed
1 packet (250g) baby Lebanese
cucumbers, thinly sliced
1 cup baby spinach, washed
Pomegranate seeds, toasted pumpkin
seeds (pepitas) and 4 soft-boiled
eggs, halved crossways, to serve
To make the herb oil, place oil, parsley,
basil, capers, garlic and zest and juice in
a blender. Season, and whiz until smooth.
Transfer pasta to a bowl and add herb
oil, tuna, chickpeas, peas, cucumber and
spinach. Toss to coat. Season and top with
pomegranate seeds and pepitas, then
eggs. Sprinkle with extra parsley, to serve.
PRAWN, CHICKPEA
& ’NDUJA PASTA SALAD
SERVES 4
350g ditalini pasta (from specialty
grocers and delis)
1/4 cup (60ml) extra virgin olive oil
300g peeled green prawns, chopped
65g ’nduja (spreadable spicy salami –
from specialty grocers and delis)
2 tsp each runny honey and
sherry vinegar
400g can chickpeas, rinsed, drained
1 baby fennel bulb, cut into thin
matchsticks
Lamb’s lettuce (substitute baby spinach)
and dill sprigs, to serve
Cook pasta in a large saucepan of
boiling salted water according to packet
instructions. Drain and rinse under
cold running water.
Meanwhile, heat 1 tbs oil in a frypan
over high heat. Add prawn and cook,
stirring occasionally, for 2-3 minutes until
just cooked through. Transfer to a bowl.
Heat remaining 2 tbs oil in the pan over
high heat. Add ’nduja and cook, breaking
up with a wooden spoon, for 2 minutes or
until cooked through. Remove from heat,
then transfer to a large bowl. Stir in honey
and vinegar. Add pasta and chickpeas.
Toss to coat. Transfer to a large serving
plate. Top with fennel and scatter with
prawn, lettuce and dill, to serve.
SMOKED PAPRIKA CHICKEN
& CORN PASTA SALAD
SERVES 4
4 chicken thigh fillets
100ml extra virgin olive oil
1 tbs maple syrup
2 tsp smoked paprika
4 corn cobs, silks removed
375g rotelle pasta (from specialty
grocers and delis)
1 bunch oregano, leaves picked
1/ 2 small garlic clove, crushed
1/ 2 tsp chilli flakes, plus extra to serve
Juice of 1/ 2 lemon
1 cup (300g) mayonnaise
Watercress sprigs, to serve
Combine the chicken, 2 tbs oil, maple
syrup and paprika in a bowl, then set
aside to marinate.
Heat a chargrill pan or barbecue to
high heat. Grill corn, turning occasionally,
for 20 minutes or until grill marks appear
all over. When cool enough to handle,
slice kernels from cobs in chunks.
Meanwhile, cook pasta in a large
saucepan of boiling salted water
according to packet instructions. Drain
and rinse under cold running water.
Tuna risoni salad
with herb oil
 PASTA SALADS

Reduce chargrill pan or barbecue to

medium-high heat and grill marinated
chicken for 31/ 2 minutes each side or until
cooked through. Transfer to a plate and
cover to keep warm.
To make the dressing, using a mortar
and pestle, pound oregano, garlic and
chilli to a paste. Transfer to a bowl and stir
through lemon juice, mayonnaise, 1/4 cup
(60ml) water and remaining 1/4 cup (60ml)
oil. Add pasta and corn. Toss to combine.
Transfer to a serving platter. Slice chicken
and arrange on the salad. Scatter with
watercress and extra chilli, to serve.

PASTA SALAD WITH PEA PESTO

AND HOT-SMOKED SALMON
SERVES 4-6

500g dried farfalle (bow-tie) pasta

11/ 2 tbs finely chopped preserved lemon
300g hot-smoked salmon, flaked, skin
discarded

PEA PESTO
2 cups (240g) frozen peas, defrosted
1 cup loosely packed basil leaves,
plus extra, to serve
1 garlic clove, crushed
1/ 2 cup (80g) roasted whole blanched

almonds, roughly chopped

1/4 cup (20g) finely grated parmesan
3/4 cup (180ml) extra virgin olive oil,

plus extra to drizzle

Juice of 1/ 2 lemon ZUCCHINI ‘NOODLE’ PASTA 200ml extra virgin olive oil
WITH GARDEN GREEN SAUCE Zest and juice of 1 lemon
Cook pasta in a large saucepan of boiling SERVES 4 2 / 3 cup (100g) pine nuts, toasted,

salted water according to packet plus extra, to serve

instructions. Drain, reserving 1/2 cup
(125ml) cooking water. Set pasta aside
in a large bowl.
Meanwhile for the pea pesto, place all
ingredients in a food processor. Season
with salt flakes and freshly ground black
pepper. Pulse until finely chopped.
Stir pesto into the pasta, followed by
the preserved lemon and reserved pasta
water. Season to taste and toss well
to combine. Transfer to a large serving
platter, scatter with smoked salmon and
extra basil. Drizzle over extra oil to serve.
4 large zucchini (mix of light and dark)
2 tbs extra virgin olive oil
2 garlic cloves, crushed
250g yellow cherry tomatoes, sliced
GARDEN GREEN SAUCE
75g parmesan, grated, plus
extra to serve
2 cups chopped kale
1 cup baby rocket or baby spinach
1 cup small basil leaves, plus
extra to serve
1 cup mint leaves, plus extra to serve
Use a vegetable spiraliser to make the
zucchini ‘noodles’. Set aside.
For the green sauce, place all the
ingredients in a food processor, season
with salt flakes and freshly ground black
pepper and whiz until smooth.
Heat oil in a large frypan over high heat.
Add garlic and cook for 30 seconds. Toss
in zucchini ‘noodles’ and half the sauce.
Remove from heat. Serve topped with
tomato, extra herbs, nuts and parmesan,
and drizzled with remaining sauce.

delicious.com.au 17

GRILLED BROCCOLI PASTA SALAD
SERVES 4
400g orecchiette (or other short pasta)
1kg broccoli, sliced into 1cm-thick pieces
1 cup (250ml) extra virgin olive oil,
plus extra oil to serve
4 mint sprigs, leaves picked, finely
chopped, plus extra leaves, to serve
Finely grated zest and juice of 1 lemon
1 ball buffalo mozzarella, torn
Rocket leaves, to serve
Cook pasta in a large saucepan of boiling
salted water according to packet
instructions. Drain and rinse under
cold running water.
18 delicious.com.au
PASTA SALADS
Meanwhile, heat a chargrill pan or
barbecue to medium-high heat. Brush
broccoli pieces with 2 tbs oil and grill,
turning halfway, for 5 minutes or until just
tender and grill marks appear. Reserve
one-quarter of the pieces and then
roughly chop the remainder.
Transfer the chopped broccoli to a
food processor with the mint, lemon zest
and juice and remaining 210ml oil. Whiz
until finely chopped, then transfer to the
bowl with the pasta and toss to combine.
Transfer pasta mixture to a serving
platter. Top with mozzarella. Scatter with
reserved broccoli, extra mint and rocket.
Drizzle with extra oil, season with freshly
ground black pepper, and serve.
RADICCHIO SALAD WITH
FRIED PUMPKIN RAVIOLI
SERVES 4
2 tbs extra virgin olive oil
1/4 preserved lemon, flesh removed,
finely chopped
1/ 3 cup (90g) basil pesto
Vegetable oil, to deep-fry
500g store-bought pumpkin & roasted
onion ravioli
1/ 2 head radicchio
1 bunch rocket leaves
200g buffalo mozzarella, torn
Place the oil, preserved lemon and basil
pesto in a small bowl. Stir to combine and
set aside until ready to assemble.
Half-fill a saucepan with vegetable oil
and heat to 180°C (a cube of bread will
turn golden in 60 seconds when the oil is
hot enough). In batches, deep-fry ravioli,
turning, for 1-2 minutes until golden on
both sides. Drain on paper towel.
Arrange radicchio, rocket and
mozzarella on a serving platter. Drizzle
with pesto dressing. Top with fried ravioli,
season to taste, and serve.
SUMMER PASTA SALAD WITH
GREEN GODDESS DRESSING
SERVE 6
400g fusilli
2 bunches asparagus, sliced
200g green beans, trimmed, chopped
2 tbs extra virgin olive oil, plus extra
to serve
1/ 2 barbecued chicken, skin and bones
removed, meat roughly shredded
400g can chickpeas, rinsed, drained
50g pumpkin seeds (pepitas), toasted
Basil leaves, to serve
GREEN GODDESS DRESSING
1 avocado, peeled, stone removed
1/4 cup (60ml) each sour cream and
whole egg mayonnaise
1 cup (loosely packed) basil leaves
1 garlic clove, crushed
Finely grated zest and juice of 1/ 2 lemon
 PASTA SALADS

For the dressing, whiz all the ingredients

in a blender with 1/ 3 cup (80ml) water until
smooth. Season with salt flakes and
freshly ground black pepper.
Cook pasta in a large saucepan of
boiling salted water according to packet
instructions, adding asparagus and beans
in the last 2 minutes of cooking time.
Drain and refresh under cold running
water. Set aside asparagus and beans.
Place pasta in a large serving bowl.
Toss in oil, chicken, chickpeas and half
the dressing. Top with beans, asparagus,
pepitas and basil. Drizzle with extra oil.
Place remaining dressing in a small
bowl. Season salad and dressing, and
serve salad with extra dressing alongside.

SQUASHED TOMATO & BLACK

GARLIC LABNEH PASTA SALAD
SERVES 4
Begin this recipe 1 day ahead.

1kg Greek yoghurt

500g mixed cherry tomatoes
1 tsp cumin seeds, toasted, crushed
1/2 long red chilli, finely chopped

Juice of 1/2 lemon

1 tbs red wine vinegar
2 tbs extra virgin olive oil
400g casarecce pasta
2 black garlic cloves (from specialty
grocers and delis)
Flat-leaf parsley leaves, to serve

Place yoghurt in a colander lined with

muslin or paper towel set over a bowl.
Fold over cloth to cover. Chill overnight
to drain. The next day, transfer solids
(labneh) to a bowl, discarding liquid.
In batches, squash tomatoes using a
mortar and pestle. Transfer to a bowl.
Stir in cumin, chilli, lemon juice, vinegar,
oil and 1/ 2 tsp salt flakes. Set aside.
Meanwhile, cook pasta in boiling salted
water according to packet instructions.
Drain and rinse under cold running water.
Mash the garlic in a bowl and fold in
the labneh. Spread on a serving platter.
Toss pasta into tomato mixture and
spoon over the top. Top with parsley
and any tomato juices, to serve.
GREEK-STYLE PASTA SALAD
SERVES 4 (OR 8, AS A SIDE)
300g mixed baby tomatoes, halved
1 garlic clove, crushed
1 tsp dried oregano
500g large fusilli
150g Greek-style feta, crumbled
3/4 cup (115g) mixed seeded olives
1 small red capsicum, thinly sliced
3 baby cucumbers, thinly sliced
1/4 red onion, thinly sliced
1/4 cup (60ml) extra virgin olive oil
2 tbs red wine vinegar
1/4 cup oregano leaves, plus
extra to serve
Place the tomato, garlic and dried
oregano in a large serving bowl.
Season with salt flakes and freshly
ground black pepper, and toss to
combine. Set aside.
Cook pasta in a large saucepan of
boiling salted water following packet
instructions. Drain and rinse under
cold running water. Drain well.
Add the cooked pasta to the
tomato mixture with all the remaining
ingredients. Season with salt flakes
and freshly ground black pepper and
toss to combine.
Sprinkle salad with extra oregano
leaves to serve.

delicious.com.au 21
 PASTA SALADS

22 delicious.com.au
A small pearl-like
pasta from Sardinia,
fregola provides bulk
and WONDERFUL
TEXTURE to this
spring pasta, while
the pangritata adds
delightful crunch.

RISONI, GARDEN PEA
& CHORIZO SALAD
SERVES 8
2 cups (440g) risoni
3 (330g total) smoked chorizo sausages,
cut into 2cm pieces
500g fresh garden peas, podded
500g sugar snap peas, strings removed
250g Persian feta, crumbled
3 long green shallots, green part
sliced on the diagonal (white part
reserved for another use)
DRESSING
150ml extra virgin olive oil
1 bunch flat-leaf parsley, cut into
quarter lengths, plus extra
1/2 cup leaves, to serve
1 bunch chives, cut into quarter lengths
1/ 2 bunch mint, leaves picked, plus
extra 1/ 2 cup leaves, to serve
2 eschalots, thinly sliced
1 garlic clove, thinly sliced
Finely grated zest and juice of 1 lemon
21/ 2 tbs red wine vinegar
For the dressing, place the oil, herbs,
eschalot, garlic, lemon zest and juice in
a blender. Whiz on high speed until
smooth. Add the vinegar and season
with salt flakes and freshly ground black
pepper, to taste. Give mixture one last
whiz to combine.
Cook the risoni in boiling salted water
following packet instructions. Drain, then
rinse under cold running water. Drain
well, then chill until ready to use.
Cook chorizo in a large frypan over
medium heat, stirring occasionally, for
6-8 minutes until caramelised. Drain
on paper towel to remove excess oil.
Blanch the peas and sugar snap peas
in a large pot of boiling salted water until
vibrant green. Use a slotted spoon to
transfer to a bowl of iced water and,
once cool, drain well. Cut sugar snap
peas in half horizontally.
PASTA SALADS
Place the risoni, chorizo, blanched
vegetables, feta and shallot greens in a
large bowl and gently toss to combine.
Fold 3/4 cup (180ml) dressing through
the risoni mixture, then check if it needs
more dressing. Transfer to a serving
platter. Serve sprinkled with extra herbs.
MACARONI, RADISH
& CHORIZO SALAD
SERVES 4
1/4 cup (75g) whole egg mayonnaise
1/ 2 tsp ground chipotle (substitute
smoked paprika and a pinch of
chilli powder)
2 tbs piccalilli (mustard pickle)
250g macaroni
2 fresh chorizo, casings removed
2 tbs extra virgin olive oil, plus
extra to serve
1/ 2 red capsicum, seeds removed,
finely chopped
2 celery stalks, thinly sliced
Finely grated zest and juice of 1 orange
1/2 bunch heirloom radishes (substitute
red radishes), trimmed, very thinly
sliced (we used a mandoline)
Finely chopped chives and snow pea
tendrils (substitute baby rocket),
to serve
To make the dressing, combine the
mayonnaise, chipotle and pickle in a bowl.
Cook macaroni in a saucepan of
boiling salted water according to packet
instructions. Drain and rinse under cold
running water. Transfer to a large bowl.
Place chorizo in a small food processor
and pulse until finely chopped.
Heat oil in a frypan over medium-high
heat. Add chorizo and cook, breaking
up with a wooden spoon, for 5 minutes
or until crisp. Drain on paper towel.
Stir dressing, capsicum, celery and
orange zest and juice into pasta. Transfer to
a serving platter. Top with chorizo, radish,
chives and snow pea tendrils to serve.
PUMPKIN & CORN PASTA
WITH PEPITA PANGRITATA
SERVES 4-6
1 tbs extra virgin olive oil
200g dried chorizo, finely chopped
50g unsalted butter
1 onion, finely chopped
2 garlic cloves, crushed
1 corn cob, kernels cut from the cob
250g butternut pumpkin, peeled,
finely chopped
150g fregola pasta (from specialty
grocers and delis), cooked to
packet instructions, drained
80g baby spinach leaves
100g marinated goat’s feta, to serve
PEPITA PANGRITATA
2 tbs extra virgin olive oil
150g fine sourdough breadcrumbs
1/3 cup (55g) finely chopped roasted
pumpkin seeds (pepitas)
1 tbs finely chopped flat-leaf parsley
Finely grated zest of 1 lemon
For the pangritata, heat a medium
non-stick frypan over medium-high heat.
Add oil and scatter over breadcrumbs.
Cook, stirring, for 6-8 minutes until
breadcrumbs are golden and crisp.
Add pepitas, parsley and lemon zest.
Season and toss to combine. Set aside.
Heat oil in a large frypan over medium
heat. Add chorizo and cook, stirring,
for 8-10 minutes until caramelised.
Add butter, onion and garlic to the pan,
and cook, stirring, for 4-5 minutes until
onion has softened. Add the corn and
pumpkin, and cook, stirring frequently,
until pumpkin starts to soften. Toss
through cooked fregola.
Divide spinach among serving plates.
Top with fregola mixture and crumble
over feta. Scatter with some pangritata.
Season with salt flakes and freshly
ground black pepper. Serve with
remaining pangritata alongside.
delicious.com.au 25

SUMMER TOMATO & TUNA
PASTA WITH PANGRATTATO
SERVES 4-6
350g fusilli (or pasta of your choice)
100ml extra virgin olive oil, plus extra
to drizzle
3 garlic cloves, 1 bruised, 2 crushed
4 slices sourdough, torn into large pieces
Finely grated zest of 2 lemons, plus
juice of 1/2 lemon
1/2 tsp chilli flakes, or to taste
400g mixed cherry tomatoes,
larger ones halved
2 tsp red wine vinegar
425g can tuna in oil, drained
1 cup basil leaves, plus extra to serve
26 delicious.com.au
PASTA SALADS
Cook pasta in a large pan of boiling
salted water according to packet
instructions. Drain well, reserving 2 tbs
cooking water, and return pasta to pan.
Drizzle pasta with 1 tbs oil and toss to
coat. Set aside, covered, and keep warm.
Meanwhile, to make the pangrattato,
heat 2 tbs oil in a large frypan over
medium heat. Add bruised garlic and
breadcrumbs. Cook, stirring regularly,
for 4 minutes.
Add half the lemon zest and chilli to the
pan. Season with salt flakes and freshly
ground black pepper. Cook, stirring, for
1-2 minutes until garlic and breadcrumbs
are golden and crispy. Transfer to a tray
lined with paper towel and set aside.
Heat remaining 2 tbs oil in a large
frypan over high heat. Add tomatoes
and cook, stirring occasionally, for
4 minutes or until scorched and split.
Break up tomatoes with the back of
a spoon to release their juices.
Add crushed garlic, remaining zest
and chilli flakes to the pan. Cook for
1-2 minutes until fragrant and tomato
is tender. Add lemon juice and vinegar,
and cook for 1 minute. Add pasta and
reserved cooking water. Cook, stirring
regularly, for 1 minute or until warmed
through, then remove from the heat.
Add tuna and basil to the pan, season
with salt flakes and freshly ground black
pepper, and toss to combine. Scatter with
pangrattato and extra basil to serve.
MARINATED GRAPE,
GREENS & RISONI SALAD
SERVES 6
1 cup (220g) risoni
2 bunches asparagus, trimmed and
cut into thirds on an angle
200g sugar snap peas, trimmed
25g punnet red vein sorrel leaves (from
specialty grocers or markets –
substitute baby spinach leaves)
100g Gorgonzola Dolce, crumbled
MARINATED GRAPES
350g mixed seedless grapes (we used
red and black grapes)
1 tsp dried oregano
1/2 tsp chilli flakes
Finely grated zest and juice of 1 orange
1/ 2 cup (125ml) extra virgin olive oil
1/4 cup (60ml) red wine vinegar
1/4 cup flat-leaf parsley leaves, chopped
For the marinated grapes, place all the
ingredients in a bowl with 1 tsp salt
flakes and freshly ground black pepper,
to taste. Set aside for at least 1 hour to
marinate. (This can be done up to 1 day
ahead. Marinate in the fridge and bring to
room temperature to serve.) Drain grapes,
reserving the marinade, and set aside.
Cook risoni in a saucepan of boiling
salted water according to packet
 PASTA SALADS

instructions. Drain well, then toss with

half the reserved marinade from the
grapes. Set aside to cool.
Blanch asparagus and sugar snap peas
in a saucepan of boiling salted water,
then refresh in iced water. Drain well.
Cut peas in half lengthways.
To serve, toss risoni with the asparagus
and sugar snap peas. Arrange on a serving
platter. Scatter with red vein sorrel,
Gorgonzola and marinated grapes. Drizzle
with remaining grape marinade to serve.

PASTA SALAD WITH SUMMER

HEIRLOOM TOMATOES,
BASIL OIL AND PECORINO
SERVES 4-6

400g wholemeal rigatoni or

other wholemeal short pasta
2 large handfuls basil leaves
1/ 3 cup (80ml) extra virgin olive oil

300g mixed heirloom tomatoes, halved

or cut into wedges
Shaved pecorino (substitute parmesan),
to serve

Cook pasta in a large pan of boiling salted

water according to packet instructions.
Drain, then rinse well under cold water.
Meanwhile, blanch basil in boiling
water for 10 seconds, then rinse under
cold water to refresh. Drain well, then
squeeze out excess water. Place basil in
a food processor with the oil and pulse
until basil is finely chopped.
Gently toss pasta and tomato in a large
serving bowl. Drizzle with basil oil, scatter
with pecorino, then season with salt flakes
and freshly ground black pepper to serve.
TUNA, SUGAR SNAPS,
BEANS & HERB SALAD
SERVES 4
1 cup (220g) risoni
2 tbs extra virgin olive oil
100g each green beans, butter beans
(yellow beans) and sugar snap peas
350g piece sashimi-grade tuna
200g mixed cherry tomatoes, halved
2 soft-boiled eggs, to serve
HERB PESTO
2 cups firmly packed basil, mint
and flat-leaf parsley, plus extra
to serve
1/ 2 cup (125ml) extra virgin olive oil
1 garlic clove, crushed
Finely grated zest and juice of
1 lemon
Cook the risoni in a large saucepan of
boiling salted water according to packet
instructions. Drain and rinse under cold
running water. Drain well then toss in
a bowl with 1 tbs oil. Set aside.
Blanch green and yellow beans in
a saucepan of boiling salted water for
2 minutes. Add sugar snaps and cook for
a further minute. Drain, refresh in iced
water to cool completely, then drain.
Cut beans and peas into bite-sized
pieces. Toss beans into the risoni.
For the pesto, whiz all ingredients in
a blender until smooth. Season with salt
flakes and freshly ground black pepper.
Heat a frypan over high heat. Brush
remaining oil all over tuna and season
with salt flakes and freshly ground black
pepper. Sear tuna for just 30 seconds on
each side. Cool briefly, then thinly slice.
Mix three-quarters of pesto into the
risoni mixture and season to taste.
Spread on a serving platter. Top with
tomato halves, tuna, egg and extra herbs.
Serve with remaining pesto alongside.

delicious.com.au 29
Comfort comes by the bowlful in this collection of hearty, warming meals.
Expect ladles of flavour in this warming pot of soup.
MINI BEEF RAVIOLI floats within a sea of vegies
– sopped up with home-baked pesto garlic bread.
 Chicken &
risoni soup
(p 44)
 SOUPS & BROTHS

This Italian wedding soup

is a wonderful marriage
of MEAT, VEGIES AND
BROTH, culminating in a
soul-warming bowl of pure
flavour-packed bliss.

Minestra maritata
(Spicy ‘wedding’ soup
with Tuscan cabbage, p 44)

delicious.com.au 35

Short tube pasta like ditalini (also known as ‘little thimbles’)
is a lovely substitute for macaroni. It’s typically used in RUSTIC
ITALIAN SOUPS like pasta e fagioli and minestrone.
PASTA E FAGIOLI
SERVES 4
You’ll love how the sauce envelops
this pasta. When shopping, look for
firm, smooth beans.
20g chopped shio kombu (seasoned
kelp, from Asian grocers)
1.5kg fresh borlotti beans, podded
(or 600g podded beans)
2 tbs extra virgin olive oil, plus extra,
to serve
3 eschalots, finely sliced
4 garlic cloves, thinly sliced
400g can diced tomatoes
2 cups (500ml) vegetable stock
400g ditalini pasta (from specialty
grocers and delis)
1/ 2 bunch basil, leaves picked, torn
Finely grated parmesan, to serve
Place half the shio kombu in a medium
saucepan with 4 cups (1L) water and bring
to the boil. Remove kombu with a slotted
spoon and set aside. Add borlotti beans
to the pan and bring to the boil. Reduce
heat to medium-low and simmer for
25-30 minutes until beans are tender.
Use a slotted spoon to remove beans
from the pan. Reserve one-quarter of the
beans. Place remaining beans and 2 cups
of the cooking liquid (reserve remaining
liquid) in a blender. Whiz until smooth.
Heat the oil in a large, heavy-based
saucepan over low heat. Add eschalot
and garlic and cook, stirring regularly, for
12-15 minutes until caramelised. Add
remaining 10g shio kombu, soaked
shio kombu and tomato. Simmer, stirring,
for 4-5 minutes until thickened slightly.
Add borlotti bean puree and vegetable
stock to the pan. Bring to the boil. Simmer
36 delicious.com.au
SOUPS & BROTHS
for a few minutes or until warmed through.
Meanwhile, cook the pasta in a large
saucepan of boiling salted water for
6 minutes, or until al dente. Drain well,
then add to the soup with the reserved
borlotti beans. Season with salt flakes
and freshly ground black pepper, to taste.
Add a little reserved bean cooking
liquid, if needed, to thin the consistency
of the soup. Top with basil and drizzle with
extra olive oil. Sprinkle with parmesan and
freshly ground black pepper, to serve.
CHICKPEA RIBOLLITA WITH BABY
RAVIOLI & PESTO GARLIC BREAD
SERVES 4-6
1 baguette
70g unsalted butter, plus 40g extra
1/4 cup (60ml) extra virgin olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
1 fennel bulb, finely chopped
1 carrot, finely chopped
1/ 2 bunch thyme, leaves picked
400g can chickpeas, rinsed, drained
6 cups (1.5L) vegetable stock
400g can cherry tomatoes
1 parmesan rind (see note)
300g store-bought fresh baby beef ravioli
1/ 2 bunch cavolo nero (substitute
silverbeet), washed, leaves
finely shredded
CAVOLO NERO PESTO (MAKES 250G)
1/2 bunch cavolo nero (substitute
silverbeet), washed, leaves chopped
1/4 cup (40g) pine nuts, toasted
1/4 cup (60ml) extra virgin olive oil
1/2 cup (40g) finely grated parmesan
Zest of 1 small lemon
1 garlic clove, crushed
To make the pesto, place the cavolo nero
and pine nuts in a small food processor,
then whiz until finely chopped. Gradually
add oil and grated parmesan, whizzing to
combine. Next, add the lemon zest and
garlic, and whiz until combined. Season
with salt flakes and freshly ground black
pepper, to taste.
Preheat oven to 200°C/180°C fan-forced.
To make the pesto garlic bread, using
a bread knife, make deep cuts along the
baguette about 2cm apart, being careful
not to cut all the way through. Combine
the butter and 80g of the pesto in a bowl,
then spread between baguette slices.
Enclose baguette in baking paper, then
foil, and place on a baking tray. Bake for
10 minutes or until bread is golden and
pesto mixture has melted.
Meanwhile, heat the oil and extra
40g butter in a large saucepan over
medium heat. Add the onion, garlic,
fennel, carrot and thyme, and cook,
stirring occasionally, for 8-10 minutes
until onion has softened.
Add the chickpeas, stock, tomatoes
and parmesan rind to pan. Season with
salt flakes and freshly ground black
pepper. Stir and bring to the boil. Reduce
heat to medium-low and simmer for
25-30 minutes until reduced slightly.
Add the ravioli and cavolo nero to the
pan and cook for 7-8 minutes until ravioli
is cooked. Discard parmesan rind. Season
soup with salt flakes and freshly ground
black pepper and stir to combine.
Serve soup with slices of pesto garlic
bread alongside.
NOTE: You can store leftover pesto in
an airtight container in the fridge for up
to 1 week. Parmesan rind will add extra
richness and flavour to your soup.
Pasta e fagioli
Chicken & risoni soup with
greens and gremolata
 SOUPS & BROTHS

CHICKEN & RISONI SOUP WITH

GREENS AND GREMOLATA
SERVES 4-6

1/3 cup (80ml) extra virgin olive oil

1 carrot, cut into 1cm pieces
2 onions, finely chopped
2 bay leaves
1.2kg whole chicken
2 garlic cloves, crushed
1/2 bunch flat-leaf parsley, stems finely

chopped, leaves picked

1 bunch English spinach, stems finely
chopped, leaves torn
2 cups (440g) risoni
2 large tomatoes, finely chopped
Juice of 1/2 a lemon

GREMOLATA
Zest of 1 lemon
1/2 cup (60g) pitted green olives, chopped

1/4 cup flat-leaf parsley leaves, chopped

For the gremolata, place all ingredients in

a bowl. Season, toss and set aside.
Place 2 tbs oil in a large saucepan over
medium-high heat. Add carrot, half the
onion and bay leaves. Cook, stirring
occasionally, for 4-5 minutes until softened.
Add chicken. Cook, turning frequently, for
7-8 minutes until starting to brown all over.
Pork & fennel meatball
Cover chicken with cold water and bring soup with pasta
to a simmer. Cover pan with a lid and
poach for 11/ 2 hours, skimming fat that rises
to surface, until meat is falling off the bone.
Remove chicken and cool slightly. Shred PORK & FENNEL MEATBALL 8 (650g total) pork and fennel sausages
meat, discarding skin and bones. Strain SOUP WITH PASTA 1/ 2 cup (35g) fresh breadcrumbs

stock into a large jug, discarding solids.
Cover jug with foil to keep warm.
Place remaining 2 tbs oil in a large
saucepan over high heat. Add remaining
onion, garlic, parsley stems and spinach
stems. Cook, stirring frequently, for
3-4 minutes until onion begins to soften.
Add risoni to pan. Stir for 1-2 minutes
until coated. Add stock and bring to the
boil. Reduce heat to low and simmer for
20 minutes. Add tomato, spinach leaves
and chicken. Simmer for 10 minutes or
until hot. Stir in lemon juice. Season.
Divide soup among serving bowls. Top
with parsley leaves and gremolata to serve.
SERVES 8-10
1/ 3cup (80ml) extra virgin olive oil,
plus extra to drizzle
2 onions, finely chopped
3-4 large garlic cloves, crushed
1 long red chilli, seeds removed,
finely chopped
3 celery stalks, very thinly sliced, plus
1/4 cup finely chopped celery leaves
1 tbs tomato paste
3 x 400g cans chopped tomatoes
4 cups (1L) chicken stock
Handful of basil leaves, roughly torn,
plus extra to serve
250g ditalini pasta (from specialty
grocers and delis)
Sour cream (loosened with a little milk),
grated parmesan and ciabatta, to serve
Heat 1/4 cup (60ml) oil in a large saucepan
over medium heat. Reduce the heat to
medium-low, then add onion and cook,
stirring, for 3 minutes or until starting to
soften. Add garlic and chilli, then cook
for 2 minutes or until softened. Add
celery stalks and leaves. Cook, stirring
frequently, for 4 minutes or until softened.
Stir tomato paste into pan, then stir in
tomato, stock and basil. Increase heat to

delicious.com.au 39

high and bring to the boil. Reduce heat
to low and simmer for 20 minutes.
Remove from the heat.
Meanwhile, remove sausage meat from
casings, discarding casings, and place in
a large bowl. Add breadcrumbs and mix
to combine. Roll into about 50 walnut-
sized meatballs.
Heat remaining 1 tbs oil in a frypan
over medium-low heat. In batches, cook
meatballs for 7-9 minutes until golden
and cooked though. Drain on paper towel.
Using a stick blender, whiz soup until
smooth. Stir in 1 cup (250ml) water. Season
with salt flakes and freshly ground black
pepper. Simmer over medium heat for
10 minutes to reduce slightly.
Meanwhile, cook the pasta in a large
saucepan of boiling salted water
according to packet instructions. Drain,
then stir into the soup with meatballs.
Divide soup among serving bowls.
Drizzle each bowl with a spoonful of
sour cream and some olive oil. Sprinkle
with parmesan and extra basil leaves.
Serve immediately, sprinkled with
freshly ground black pepper and with
ciabatta alongside.
CHUNKY CHICKEN,
CORN & RISONI SOUP
SERVES 4-6
Begin this recipe at least 3 hours ahead.
1.6kg whole chicken
1 onion, unpeeled and halved
6 garlic cloves, unpeeled, trimmed
1 bunch tarragon, leaves picked, plus
extra 2 sprigs, leaves roughly chopped
8 whole peppercorns
3 corn cobs, kernels removed and
reserved, cobs reserved
1 parmesan rind, plus finely
grated parmesan to serve
200g risoni
Chilli oil, to serve
Place chicken, onion, garlic, tarragon,
peppercorns, reserved corn cobs and
parmesan rind in a large saucepan with
3L cold water over high heat. Bring to the
boil, then reduce heat to medium-low
40 delicious.com.au
SOUPS & BROTHS
and cook, partially covered, for 3 hours
or until rich and full of flavour. Strain stock
through a colander set over a large bowl.
Set the garlic, onion and chicken aside
to cool. Discard remaining solids.
When cool enough to handle, peel the
onion and roughly chop. Shred chicken,
discarding skin and bones.
Return stock to the pan. Squeeze garlic
from skins into stock. Place over high heat
and bring to the boil. Add corn kernels and
risoni and cook for 10-12 minutes until the
pasta is al dente and the corn is tender.
Add shredded chicken and chopped
onion to the soup. Season to taste.
Divide soup among serving bowls.
Scatter with reserved tarragon, parmesan
and freshly ground black pepper. Drizzle
over chilli oil, to serve.
CAPPELLETTI EN BRODO
SERVES 6-8
Begin this recipe at least 7 hours ahead.
You’ll need a pasta machine.
3 cups (450g) tipo 00 flour (super-fine
soft Italian flour), plus extra to dust
12 egg yolks, plus 2 whole eggs
1 tbs extra virgin olive oil, plus
extra to serve
1 tbs milk
Unsalted butter, to toss
PASTA FILLING
11/4 cups (300g) ricotta
11/4 cups (100g) finely grated parmesan
1 egg
CHICKEN BRODO (BROTH)
2kg chicken wings
1 pig trotter (from butchers), cut in half
2 celery stalks, chopped
2 white onions, chopped
1/2 bunch long green shallots, chopped
1 garlic bulb, halved horizontally
10 black peppercorns
1 sheet kelp (from Asian grocers)
1/2 bunch thyme
Preheat oven to 220°C/180°C fan-forced.
For the brodo, roast chicken wings for
25-30 minutes or until golden. Transfer
to a large saucepan with the remaining
ingredients over high heat. Cover with 3L
cold water and bring to the boil. Reduce
heat to low. Skim any fat from the surface.
Simmer gently, skimming fat and topping
up with water, if needed, for 3-4 hours.
Strain stock through a fine sieve into a
small saucepan, discarding solids. Place
over high heat. Bring to the boil, reduce
heat to medium-low and simmer for
15-20 minutes until reduced to 1.5L.
Season with salt flakes and freshly ground
black pepper. Keep hot until serving.
Meanwhile, to make the pasta, place
flour and a pinch of salt flakes in a stand
mixer fitted with the dough hook and mix
on low speed to combine. Combine yolks
and eggs in a jug and pour into the flour
mixture with the oil and milk. Mix until
combined and smooth. Enclose dough in
plastic wrap. Rest for 2 hours in the fridge.
For the filling, place all ingredients in a
large bowl and season with salt flakes and
freshly ground black pepper. Stir well to
combine. Cover and refrigerate.
Divide dough into 4 even portions.
Working with 1 portion at a time, place
dough on a lightly floured surface and
press to flatten slightly. Starting on the
thickest setting on a pasta machine, run
dough through 3 times, folding in half
each time. Keep rolling through settings,
reducing the thickness each time and
without folding in half, until 1mm thick.
Working quickly with 1 pasta sheet at
a time (cover remaining sheets with a tea
towel to prevent drying), cut sheet into
7cm squares. Place 1 tsp filling in the centre
of a square. Fold pasta, corner to corner,
to create a triangle. Brush two corners on
longest side with a little water, then fold
under and press together to seal. Repeat
with remaining pasta squares and filling.
Fill a large saucepan three-quarters full
with water and bring to the boil over high
heat. In batches, cook cappelletti for
2-3 minutes or until cooked. Transfer to
a large heatproof bowl and season.
Gently toss through butter to coat.
Divide cappelletti among serving bowls
and spoon over hot brodo. Drizzle with
extra oil, to serve.
BLONDE MINESTRONE
SERVES 4
Why have one type of sausage when you
can have two? Adding fresh and cured
sausages creates a depth of flavour
in this slow-cooked soup that’s actually
(sneakily) on the table in 30 minutes.
2 tbs extra virgin olive oil
250g beef chipolatas
150g piece salami, thinly sliced
into rounds
1 onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
6 cups (1.5L) chicken stock
250g ditalini pasta (from specialty
grocers and delis)
120g packet baby spinach
1 small bunch flat-leaf parsley, stems
finely chopped, leaves roughly chopped
100g parmesan, crumbled
Heat oil in a large saucepan over medium-
high heat. Using your fingertips, squeeze
meat from the chipolata casings,
discarding casings, and break into small
pieces resembling little meatballs. Place
directly into the pan. Add salami and
cook, stirring frequently, for 10 minutes
or until deep golden. Add onion, carrot,
celery and garlic. Cook, stirring
occasionally, for 10 minutes or until vegies
soften and start to stick to the pan.
Stir in stock and pasta, scraping base
of pan. Increase heat to high. Cover pan
and bring to the boil, stirring occasionally.
Remove lid and continue to cook, stirring
occasionally, for 3-4 minutes until pasta is
al dente. Remove pan from heat and stir in
spinach, parsley stems and leaves, until
spinach wilts. Season with salt flakes and
freshly ground black pepper, and serve
sprinkled with parmesan.
SOUPS & BROTHS

delicious.com.au 43

Pasta and cheese go hand in hand, so why not add a parmesan rind
to your soup as it cooks? It’s the SECRET INGREDIENT that will
deliver an umami-bomb of extra flavour to your soup.
CHICKEN & RISONI SOUP
SERVES 4-6
2 tbs extra virgin olive oil
1.5kg whole chicken
1 onion, finely chopped
1 fennel bulb, finely chopped
3 garlic cloves, crushed
3 bay leaves
3 thyme sprigs
1 tsp fennel seeds
800g can cherry tomatoes
4 cups (1L) chicken stock
3/4 cup (120g) Sicilian green olives
Finely grated zest and juice of 1 lemon
1/2 cup (110g) risoni
3/4 cup flat-leaf parsley leaves, chopped
Store-bought basil pesto (optional) and
sliced baguette, toasted, to serve
Preheat oven to 220°C/200°C fan-forced.
Heat oil in a large, heavy-based ovenproof
saucepan over medium-high heat. Add
chicken, breast-side down. Cook, turning
regularly, for 10 minutes or until chicken
is browned all over.
Turn chicken breast-side up. Add
onion, fennel, garlic, herbs, fennel seeds,
tomatoes, stock, olives and lemon zest
to the pan. Season with salt flakes and
freshly ground black pepper, and stir
to combine. Bring to the boil, cover with
a lid and place in the oven for 30 minutes.
Add risoni to the pan, stir to combine,
then bake for 15-20 minutes until pasta
is al dente. Remove pan from oven, set
lid ajar and rest for 10 minutes.
Transfer chicken to a plate to cool
slightly, then shred meat, discarding
skin and bones.
Bring soup to the boil over medium-
high heat. Add 1 cup (250ml) water to
44 delicious.com.au
SOUPS & BROTHS
loosen, and reduce heat to medium.
Return chicken meat to the pan. Stir for
1-2 minutes to warm through. Remove
from heat. Stir in lemon juice and parsley.
Divide soup among serving bowls.
Top with a dollop of pesto, if using, and
serve with toast alongside.
NOTE: Freeze any leftover soup in an
airtight container for up to 2 months.
SUPERGREENS RISONI SOUP
WITH PARMESAN RIND
SERVES 4-6
2 tbs extra virgin olive oil
1 zucchini, trimmed, sliced into rounds
3 garlic cloves, crushed
2 chicken stock cubes
1 parmesan rind, plus finely grated
parmesan to serve
1 cup (220g) risoni
250g shredded barbecued or
roasted chicken
2 bunches broccolini, stems sliced,
florets intact
100g baby spinach leaves
1/ 3 cup (90g) store-bought basil pesto,
plus extra to serve
Heat oil in a large saucepan over medium
heat. Add zucchini and cook for 2 minutes
or until starting to soften. Transfer to a
bowl and set aside.
Add garlic to the pan and cook for
1-2 minutes until golden. Crumble in the
stock cubes, then add 1.75L water and
parmesan rind. Increase heat to high and
bring to the boil. Add risoni and chicken,
then stir constantly until water returns to
the boil to prevent pasta sticking to pan.
Return zucchini to pan. Add broccolini
and cook for 1-2 minutes until broccolini
is just tender and risoni is al dente.
Remove pan from heat and stir through
spinach and pesto until spinach wilts.
Season with freshly ground black pepper.
Discard parmesan rind. Divide soup
among serving bowls. Dollop with extra
pesto and sprinkle with parmesan to serve.
MINESTRA MARITATA
(SPICY ‘WEDDING’ SOUP
WITH TUSCAN CABBAGE)
SERVES 4
1/4 cup (60ml) extra virgin olive oil,
plus extra to drizzle
1 small onion, finely chopped
1 celery stalk, thinly sliced
1 garlic clove, finely chopped
125g flat pancetta, rind removed,
chopped
1 long red chilli, seeds removed,
finely chopped
1.5L (6 cups) chicken or vegetable stock
2 desiree potatoes, peeled, cut into
2.5cm pieces
2 x 400g cans cannellini beans,
rinsed, drained
1 tbs tomato paste
1 small parmesan rind, plus extra
finely grated parmesan to serve
3/4 cup (165g) risoni
1/ 2 bunch cavolo nero (substitute
silverbeet), trimmed, stalks
removed, roughly chopped
Heat oil in a large saucepan over medium
heat. Add onion, celery, garlic, pancetta
and chilli. Cook, stirring, for 1-2 minutes
until onion is slightly softened.
Add stock, potato, beans, tomato
paste and parmesan rind to the pan,
adding a little extra water to cover the
 SOUPS & BROTHS

ingredients, if needed. Reduce heat to

medium-low and cook for 5 minutes
or until potato is par-cooked.
Add risoni to the pan. Cook for
5 minutes. Add cavolo nero and cook
for 5 minutes or until pasta is al dente and
cabbage is tender. Discard parmesan rind
and season with salt flakes and freshly
ground black pepper.
Serve soup sprinkled with parmesan
and drizzled with a little extra oil.

HOMESTYLE MINESTRONE
SERVES 6
Begin this recipe a day ahead.

250g dried Italian soup bean mix,

soaked overnight in cold water
1/4 cup (60ml) extra virgin olive oil

1 large onion, finely chopped

1 garlic clove, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
100g sliced pancetta, chopped
2 tbs tomato paste
400g can chopped tomatoes
3L chicken or vegetable stock
2 bay leaves
12 / 3 cups (200g) frozen peas
1/4 savoy cabbage, core removed, thinly

sliced (you’ll need 11/ 2 cups)

150g ditalini pasta (from specialty
grocers and delis), or small macaroni
or other short tube pasta
1/ 2 cup basil pesto

Freshly grated parmesan, to serve
Drain soaked beans. Rinse and drain
again. Heat oil in a large, heavy-based
saucepan over medium-low heat. Add
onion, garlic, celery, carrot and pancetta.
Cook, stirring frequently, for 10 minutes
or until vegetables have softened.
or until the pasta is al dente and the peas
and cabbage are tender. Season with salt
flakes and freshly ground black pepper
(adding salt earlier can make the beans
tough). Discard bay leaves. Ladle soup
into serving bowls. Swirl through some
pesto. Serve with parmesan to sprinkle.
flavour and are a leaner, healthier choice.
You’ll need a pasta machine for this recipe
(you can also use store-bought fresh filled
pasta) and a 6cm round cutter.
2 tbs grapeseed oil
1.5kg chicken necks
1/2 leek, thickly sliced

Add tomato paste to the pan and stir
for 1 minute. Add soaked beans, tomato,
stock and bay leaves. Increase heat to
high and bring to the boil. Partially cover,
then reduce heat to low and simmer,
stirring occasionally to prevent catching,
for 2 hours or until the beans are tender.
CHICKEN NECK BRODO WITH 1 each onion, celery stalk and carrot,
SPINACH & RICOTTA TORTELLINI roughly chopped
SERVES 6 1 tbs tomato paste
There are few things more rewarding 1 garlic clove, crushed
than making your own pasta – especially 1 parmesan rind
tortellini! Chicken necks are widely looked 2 bay leaves
past as an ingredient. The truth is that 1/4 bunch each chervil (substitute

Add the peas, cabbage and pasta to chicken necks are a cheaper solution for flat-leaf parsley) and tarragon,
the pan. Cook, uncovered, for 10 minutes making a broth. They’re packed with leaves picked

delicious.com.au 47

SPINACH & RICOTTA MIX
300g fresh ricotta
2 /3 cup (50g) finely grated
parmesan
20g breadcrumbs made from
stale bread
150g spinach, blanched and
finely chopped
PASTA DOUGH
12 /3 cups (250g) tipo 00 flour
(super-fine soft Italian flour)
3 eggs
2 tsp extra virgin olive oil
Durum wheat fine semolina, to dust
Heat the oil in a large saucepan over high
heat. Cook chicken necks, in batches,
turning, for 4 minutes or until golden
brown. Add leek, onion, celery and carrot,
and cook, stirring, for 5-8 minutes until
lightly browned. Add tomato paste and
garlic. Cook, stirring, for 2-3 minutes.
Add parmesan rind and bay leaves
to the pan. Pour in 2.5L water, to cover
ingredients. Bring to the boil, then reduce
heat to low, skimming off any impurities
on top of the stock. Gently simmer for
1 hour 30 minutes-2 hours until stock
becomes a rich, golden colour and smells
fragrant. Season with salt flakes. Remove
from heat and stand for 30 minutes.
Strain brodo through a fine sieve,
and discard solids. Return brodo to
the pan and cover to keep warm.
For the spinach & ricotta mix, combine
all ingredients in a large bowl. Season
with salt flakes and freshly ground black
pepper. Set aside.
For the pasta dough, place flour and
1/2 tsp salt flakes in a large bowl and make
a well in the centre. Add eggs and oil,
then stir with a fork to combine. Transfer
to a lightly floured surface. Knead until
dough comes together in a smooth ball.
Enclose in plastic wrap. Rest for 30 minutes.
Divide dough into 4 even portions.
Working with one portion at a time,
start on the thickest setting of your pasta
machine. Run dough through 2-3 times,
folding it in half each time, until elastic.
48 delicious.com.au
SOUPS & BROTHS
Keep rolling dough through the settings,
reducing the thickness each time, until
2mm thick. Place pasta on a semolina-
dusted tray and cover with a clean tea
towel while you roll remaining pieces.
Dust pasta sheets with semolina and,
using a 6cm round cutter, cut out discs,
re-rolling scraps as needed. Lay discs
on a lightly floured work surface. Place
3/4 tsp of the spinach & ricotta mix
into the centre of each disc.
Wetting your finger with a little water,
run your finger around the edge of each
disc. Fold discs in half to enclose filling,
pressing the edges together to seal,
while ensuring all air is pushed out.
One at a time, dab a little water on
one corner of the semi-circle, then bring
around and press both corners together
to seal and form a tortellini shape.
Bring a large saucepan of salted water
to the boil. Gently add tortellini to the
water and cook for 3-4 minutes until
pasta is cooked. Using a slotted spoon,
transfer tortellini to serving bowls.
Meanwhile, return brodo to a simmer,
then pour over tortellini. Sprinkle with
tarragon and chervil to serve.
NOTES: This recipe makes about
70 tortellini. Freeze any of the uncooked
tortellini in an airtight container between
layers of baking paper for up to 1 month.
Thaw in fridge overnight before cooking.
BEEF CHEEK MINESTRONE
SERVES 6
2 tbs extra virgin olive oil
500g beef cheeks, trimmed, chopped
into 2cm pieces
2 each carrots, celery stalks and
garlic cloves, finely chopped
1 onion, finely chopped
1/ 3 cup (90g) tomato paste
1/ 2 cup (125ml) red wine
400g can chopped tomatoes
4 cups (1L) beef stock
125g risoni
100g baby spinach leaves
Shaved parmesan, pesto and grissini
(breadsticks), to serve
Heat oil in a pan over medium-high heat.
Season beef with salt flakes and freshly
ground black pepper. Cook in batches,
turning, for 3-4 minutes until browned
all over. Set aside.
Add carrot, celery, garlic and onion to
the pan and cook, stirring, for 3-4 minutes
or until vegetables soften. Return beef to
pan with tomato paste and cook, stirring,
for 1 minute. Add wine, tomato and stock,
season with salt flakes and freshly ground
black pepper, then bring to a simmer.
Reduce heat to low and partially cover.
Cook for 2 hours or until beef is tender.
Add risoni to pan. Cook for 10 minutes or
until al dente. Stir in spinach until wilted.
Serve soup topped with parmesan and
pesto, and with grissini alongside.
TORTELLINI IN BRODO
SERVES 4-6
1.5L chicken stock
1 parmesan rind, plus finely grated
parmesan to serve
2 bay leaves
1 bunch broccolini, stalks finely
chopped, florets reserved
1 bunch asparagus spears, woody
ends trimmed, finely chopped
2 garlic cloves, finely chopped
2 cups baby spinach leaves
500g cheese-filled tortellini, cooked
according to packet instructions
Extra virgin olive oil and baby mint
leaves, to serve
Place stock, parmesan rind, bay leaves,
broccolini stalks, asparagus and garlic in
a large saucepan over medium heat and
bring to a simmer. Cook for 5 minutes or
until vegetables are tender. Add broccolini
florets and spinach. Cook for 1 minute.
Remove from heat. Transfer to a blender,
discarding parmesan rind and bay leaves.
Whiz until smooth. Season with salt flakes
and freshly ground black pepper.
Spoon brodo into serving bowls.
Top with tortellini, oil and baby mint.
Sprinkle with freshly ground black pepper.
Serve with extra parmesan alongside.
Crowd-pleasing dinners baked to golden, cheesy perfection.
Conchiglioni & sausage
pasta bake (p 60)
 Lasagne
Napoletana (p 64)
 PASTA BAKES

Chestnuts are beloved in Italian cuisine. In this pasta bake,

a CHEESY CHESTNUT SPREAD (confettura) makes an
irresistible filling and pairs divinely with a beetroot side.

delicious.com.au 55

ONE-PAN LAMB SHANK, BLACK
OLIVE & CHILLI PASTA BAKE
SERVES 6-8
Begin this recipe at least 3½ hours ahead.
2 tbs extra virgin olive oil
3 (about 1.2 kg) forequarter
lamb shanks
1 each onion and carrot, finely chopped
1 tsp each roughly crushed chilli flakes
and black peppercorns
2 tsp fennel seeds
2 cups (500ml) beef stock
1/2 cup (125ml) red wine
2 x 400g cans chopped tomatoes
1/ 2 cup (140g) tomato paste
5 bay leaves
3 rosemary sprigs
2 tbs red wine vinegar
140g pitted kalamata olives, chopped
1 cup basil leaves
300g large pasta shells, cooked
according to packet instructions
2 / 3 cup (50g) finely grated parmesan
160g coarsely grated mozzarella
Heat oil in a large heavy-based ovenproof
baking pan over medium-high heat. Season
lamb with salt flakes and freshly ground
black pepper and add to the pan. Cook,
turning, for 8-10 minutes until browned
all over. Remove from pan and set aside.
Add onion and carrot to the pan. Cook,
stirring, for 6 minutes or until softened.
Add spices and fennel seeds to the pan
and stir for 1 minute or until fragrant. Add
stock, wine, tomato, tomato paste, bay
leaves and rosemary. Bring to a simmer,
return lamb to the pan, cover and simmer
for 3 hours or until lamb is very tender.
Preheat oven to 180°C/160ºC fan-forced.
Using tongs, lift out shanks from pan, shred
meat and return meat to pan, discarding
bones. Remove and discard rosemary
sprigs and bay leaves. Stir in vinegar and
simmer for 2 minutes. Add olive and basil.
Season with salt flakes and freshly ground
black pepper, then stir in pasta. Level
surface and scatter with cheeses. Bake
for 25 minutes or until top is golden.
Serve sprinkled with freshly ground
black pepper.
56 delicious.com.au
PASTA BAKES
CHESTNUT CONFETTURA
CANNELLONI
SERVES 4
You’ll need a pasta machine, or see notes.
40g unsalted butter
2 tbs plain flour
300ml milk
200ml pure cream
1/4 cup (20g) finely grated parmesan
60g macadamias, toasted, chopped
PASTA DOUGH (OR SEE NOTES)
420g semolina rimacinata (durum wheat
flour, from specialty grocers and
delis), plus extra to dust
5 eggs
2 tsp extra virgin olive oil
CHESTNUT FILLING
375g fresh ricotta
150g chestnut jam (from specialty
grocers, or see notes)
150g finely grated parmesan
2 tsp finely ground nutmeg
BEETROOT RAPA
1 bunch baby beetroot, peeled, cut into
1cm pieces, leaves reserved
1/3 cup (80ml) extra virgin olive oil
2 garlic cloves, finely chopped
1/4 cup (60ml) red wine vinegar
FRIED SALTBUSH & SAGE
200g unsalted butter
1/2 cup sage leaves
1/2 cup (35g) saltbush leaves
For the pasta dough, place semolina and
a large pinch of salt flakes in a bowl and
make a well in the centre. Add eggs and
oil to well and use a fork to combine.
Transfer to a flour-dusted work surface
and knead for 1 minute or until dough
comes together as a smooth ball. Enclose
in plastic wrap and rest for 30 minutes.
Divide dough into 2 equal portions.
Enclose 1 portion in plastic wrap and set
aside. Starting on the thickest setting
of a pasta machine, run the first portion
of dough through 2-3 times, folding in
half each time, until elastic. Keep rolling
dough through the machine settings,
reducing the thickness each time,
until dough is 2mm thick. Repeat with
remaining dough portion. Rest for 15
minutes. Cut sheets into 20cm lengths.
Cook pasta, in batches, in a large
saucepan of boiling, salted water for 1-2
minutes, then refresh in ice water. Drain
well. Cut into 24 x 9cm x 7cm rectangles.
Stack rectangles between pieces of
greased baking paper. Chill until required.
For the chestnut filling, combine all
ingredients in a large bowl. Season and
set aside to come to room temperature.
For the beetroot rapa, roughly tear
large beetroot leaves, leaving inner small
leaves whole. Discard stems, wash leaves
thoroughly, drain and set aside.
Heat oil in a large frypan over medium
heat. Cook beetroot, stirring occasionally,
for 10 minutes until soft. Add leaves and
garlic, and cook, stirring, until leaves are
just soft. Season with salt flakes.
To make the bechamel, melt butter in
a medium saucepan over medium-high
heat. Stir in flour and cook for 1 minute.
Combine milk and cream in a jug, then
slowly add to butter mixture, whisking
until smooth. Cook for 1 minute. Whisk
in parmesan and season with salt flakes.
Preheat oven to 200°C/180°C fan-forced.
Grease a large, shallow baking dish. Spoon
or pipe chestnut mixture along one long
edge of each pasta sheet. Tightly roll up
to form cannelloni. Arrange in prepared
dish. Top with bechamel and bake for
25-30 minutes until cooked and golden.
Meanwhile, for the fried saltbush &
sage, melt butter in a large frypan over
medium-high heat until starting to foam.
Add herbs and fry, stirring, for 2-3 minutes
until crisp. Strain over a bowl, reserving
herbs and burnt butter. Set aside.
Sprinkle cannelloni with macadamia and
fried herbs. Drizzle over a little reserved
warm burnt butter. Serve over warm rapa.
NOTES: You can also use store-bought
fresh lasagne sheets. You can buy
chestnut puree and sweeten it yourself:
blitz 100g chestnut puree with 1/3 cup
(75g) caster sugar, 1/4 tsp vanilla bean
paste and 1 tbs water until smooth.
 Kimchi and pasta? Why not?! Spicy Korean fermented vegetables
give this FUSION MEAL a wonderful umami flavour that will keep you
coming back for more. Don’t forget to serve extra KIMCHI on the side.

Cheesy kimchi corn

pasta bake

CHEESY KIMCHI CORN PASTA BAKE
SERVES 4
You’ll need a 30cm x 20cm baking dish.
3 corn cobs, kernels removed
3 long green shallots, thinly sliced,
plus extra, thinly sliced, to serve
150g drained, finely chopped kimchi,
plus extra 150g, and extra to serve
1/2 cup (125g) Kewpie mayonnaise
40g unsalted butter, softened
2 tsp caster sugar
250g casarecce pasta, cooked to packet
instructions (you’ll need 4 cups)
1 cup (100g) coarsely grated mozzarella
Preheat an oven grill. Heat a large frypan
over medium heat. Add corn, shallot,
kimchi, mayonnaise, butter, sugar and
1/ 2 tsp freshly ground black pepper. Cook,
stirring occasionally, for 4-5 minutes until
heated through. Toss through pasta and
extra kimchi. Transfer to a 30cm x 20cm
baking dish. Sprinkle with mozzarella.
Place dish under grill for 3-5 minutes until
cheese is golden. Sprinkle with extra
shallot. Serve with extra kimchi alongside.
NONNA’S LASAGNE
SERVES 8
Begin this recipe a day ahead. You’ll need
a 7cm-deep, 32cm x 24cm baking dish.
250g fresh lasagne sheets
150g finely grated parmesan
250g mozzarella, torn
Butter lettuce leaves, to serve
MEAT SAUCE
1/ 3cup (80ml) extra virgin olive oil,
plus 1/4 cup (60ml) extra
1 onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
1 garlic clove, finely chopped
2 tbs each finely chopped flat-leaf
parsley, rosemary and sage leaves,
plus 1/ 2 cup extra whole sage leaves
600g beef mince
300g pork mince
400ml white wine
700g bottle tomato passata
PASTA BAKES
BECHAMEL
50g butter
40g plain flour
2 cups (500ml) milk
White pepper, to season
If you can, prepare meat sauce at least a
day in advance. Heat oil in a large saucepan
over medium heat. Add onion, celery,
carrot, garlic and herbs with a good pinch
of salt flakes. Cook, stirring occasionally,
for 10 minutes or until softened.
Add beef and pork to the pan. Cook,
breaking up mince with a wooden spoon
and stirring frequently, for 10 minutes until
cooked through. Pour over wine. Increase
heat to high. Cook, stirring occasionally,
for 15 minutes until sauce has thickened.
Add passata and 600ml water to the
pan with another good pinch of salt flakes
and freshly ground black pepper. Bring to
the boil, reduce heat to low and simmer
very gently, stirring a few times, for at
least 1 hour until reduced to a slightly
thickened, fragrant, rich red sauce. Check
seasoning. Remove from heat and set
aside. (If making in advance, cool
completely, transfer sauce to an airtight
container and refrigerate until needed.)
For the bechamel, place butter and
flour in a medium saucepan over medium
heat and cook, stirring often, for 3 minutes
or until butter melts and a thick bubbling
paste forms. Slowly whisk in milk until
smooth. Cook, stirring constantly, for 4-5
minutes until thickened and smooth and
sauce coats the back of a spoon easily (it
doesn’t need to be too thick). Season with
salt flakes and white pepper. Set aside.
When ready to assemble, preheat oven
to 200°C/180ºC fan-forced. Reheat sauce,
if made ahead, as it will be easier to layer.
Stir warm bechamel through warm
meat sauce until combined. Spoon a layer
of sauce over the base of a 7cm-deep,
32cm x 24cm baking dish. Top with a
single layer of pasta sheets (cutting to
fit as needed), another layer of sauce,
a handful of parmesan and some pieces
of mozzarella dotted here and there.
Continue layering pasta, sauce and
cheeses, finishing with a layer of cheeses.
Bake lasagne for 45-50 minutes until
pasta is cooked when a toothpick or
wooden skewer is inserted into the
centre with no resistance, and the top
is deep golden. Stand for 20 minutes.
Just before serving, heat extra oil in
a small non-stick frypan over medium
heat. Add whole sage leaves and stir for
30-60 seconds until leaves are very bright
green and crisp. Immediately spoon over
lasagne, then serve with butter lettuce.
FOUR-CHEESE CANNELLONI
SERVES 8
4 fresh egg lasagne sheets, cut in half
50ml extra virgin olive oil
250g grape tomatoes
1 garlic clove, crushed
11/2 cups (375ml) tomato passata
10 basil leaves
2 tbs finely grated parmesan, plus
extra, to serve
Rocket leaves, to serve
FILLING
200g fresh ricotta, drained
2 /3 cup (50g) finely grated parmesan
50g Asiago cheese (from specialty
grocers and delis, substitute
pecorino), grated
100g sharp cheddar, grated
1 egg, lightly beaten
1 cup chopped rocket leaves
Zest and juice of 1/2 lemon
For the filling, combine all ingredients in
a large bowl. Season with salt flakes and
freshly ground black pepper. Spoon
1/4 cup of filling along the long side of
each halved pasta sheet and loosely roll
up to enclose. Arrange in a baking dish,
seam side down. Repeat with remaining
filling and pasta, and set aside.
To make sauce, heat oil in a heavy-
based saucepan over medium heat.
Add tomatoes. Cook, stirring occasionally,
for 5-6 minutes, until starting to blister.
Reduce heat to low, add passata and
season with salt flakes and freshly ground
black pepper. Cook for 10-15 minutes until
thickened. Stir in basil and parmesan.
delicious.com.au 59

Preheat oven to 180°C/160°C fan-forced.
Pour tomato sauce over cannelloni, then
cover dish with foil. Bake for 25 minutes.
Remove foil and bake for a further
15 minutes, or until golden and pasta is
tender. Remove from oven. Scatter with
extra parmesan and freshly ground black
pepper. Serve with rocket alongside.
CONCHIGLIONI
& SAUSAGE PASTA BAKE
SERVES 4
Adding ground dried mushrooms to this
dish gives the sauce an irresistibly rich,
umami flavour. You’ll need a 30cm
x 22cm baking dish.
20g dried porcini mushrooms (from
specialty grocers)
1 tbs extra virgin olive oil
1 onion, finely chopped
2 bay leaves
500g Italian-style pork and fennel
sausages
4 large garlic cloves, finely chopped
1/2 cup (125ml) red wine
400g bottle tomato passata
500g packet jumbo pasta shells
(conchiglioni)
200g mozzarella, thickly sliced
1/2 cup (40g) finely grated parmesan
Dressed salad leaves, to serve
Whiz porcini in a spice grinder or small
food processor to a fine powder. Set aside.
Preheat oven to 220°C/200°C fan-forced.
Heat oil in a large frypan over medium
heat. Cook onion and bay leaves, stirring
occasionally, for 3 minutes or until onion
softens. Squeeze sausage meat from
casings. Add to pan, discarding casings.
Increase heat to high. Cook, breaking up
sausage with a wooden spoon into small
pieces, for 3 minutes or until browned.
Add garlic and porcini powder to pan.
Cook, stirring, for 1 minute. Add wine and
cook, stirring occasionally, until liquid
evaporates. Add passata, then swirl
1/2 cup (125ml) water in the passata bottle
before pouring into the sauce. Reduce
heat to low. Cook, stirring occasionally,
for 5 minutes. Discard bay leaves.
60 delicious.com.au
PASTA BAKES
Meanwhile, cook the pasta in a large
saucepan of boiling salted water for
3 minutes less than packet instructions.
Drain, reserving cooking water. Return
pasta to pan with the sauce and 3/4 cup
(180ml) cooking water. Toss to combine,
then transfer to a 30cm x 22cm baking
dish. Top with mozzarella, then sprinkle
with parmesan. Bake for 15 minutes or
until golden and bubbly.
Serve with dressed salad leaves
alongside.
DUCK LASAGNE
SERVES 6
Begin this recipe at least 3 hours ahead.
You’ll need a 2.5L baking dish.
100ml extra virgin olive oil
2 each onions, carrots and celery stalks,
finely chopped
1 leek, trimmed, white part only,
thinly sliced
4 garlic cloves, crushed
800g duck mince (ask your butcher
– substitute pork or beef mince)
1/2 cup (140g) tomato paste
1 cup (250ml) red wine
4 x 400g cans whole peeled tomatoes
2 bay leaves
21/2 tbs finely chopped oregano,
plus extra leaves, to serve
375g fresh lasagne sheets
1 cup (100g) grated mozzarella
Fried basil leaves, to serve
BECHAMEL
1.2L milk
1 bay leaf
2 cloves
5 thyme sprigs
1 onion, halved
80g unsalted butter
80g plain flour
PESTO
1 bunch basil, leaves picked
2 garlic cloves, crushed
1 cup (250ml) extra virgin olive oil
2 /3 cup (50g) finely grated parmesan
35g toasted pine nuts
2 tbs lemon juice
Heat oil in a large, heavy-based saucepan
over high heat. Place onion, carrot, celery
and leek in a food processor and pulse
until very finely chopped. Add to pan
with the garlic and cook, stirring, for
10-12 minutes until starting to brown.
Add duck mince to the pan and cook,
breaking up with a wooden spoon, for
10-12 minutes until fat has rendered
and excess moisture has evaporated.
Add tomato paste to the pan and cook,
stirring, for 30 seconds to lightly caramelise.
Stir in wine, tomatoes, 1 tsp freshly ground
black pepper and the herbs. Bring to the
boil. Reduce heat to low and simmer for
1 hour-1 hour 30 minutes until thickened.
For the bechamel, place milk, bay leaf,
cloves, thyme and onion in a saucepan
over medium heat and bring to a simmer.
Turn off heat and leave to infuse for
20 minutes. Strain, discarding solids.
Meanwhile, melt the butter in a large
saucepan over medium heat. Add flour
and cook, stirring constantly, for 2 minutes
until combined and smooth. Slowly add
the infused milk, stirring constantly to
prevent lumps forming. Bring to a simmer
and cook for 5 minutes or until thickened.
Season with salt flakes and freshly ground
black pepper. Set aside.
For the pesto, whiz all ingredients in
a food processor until finely chopped.
Season with salt flakes and freshly ground
black pepper. Set aside.
Preheat oven to 200°C/180°C fan-forced.
To assemble lasagne, grease a 2.5L
baking dish. Reserve 2 cups of duck ragu,
1 cup bechamel and 1/4 cup pesto. Working
with 1 lasagne sheet at a time, spread over
a thin layer of bechamel, a layer of pesto,
then a 1cm-thick layer of ragu. Roll up to
form a cylinder. Cut into 3 even pieces.
Arrange cut-side up in prepared dish.
Dollop reserved and any remaining ragu
between roulades. Drizzle over reserved
bechamel and scatter with mozzarella.
Place baking dish on a baking tray.
Bake for 30 minutes. Reduce temperature
to 180°C/160°C fan-forced. Bake for a
further 10 minutes or until golden and
bubbling. Rest for 15 minutes. Top with
reserved pesto and fried basil to serve.
 Four-cheese
cannelloni (p 59)
PASTA BAKES

Sausage & sage-

stuffed shells (p 67)

delicious.com.au 63

Succulent meatballs maketh the pasta. And in these beautiful bakes,
they add extra JUICY FLAVOUR and tantalising texture
to classic family favourites.
LASAGNE NAPOLETANA
SERVES 8-10
You’ll need a 7cm-deep, 35cm x 28cm
roasting pan or baking dish.
400g fresh ricotta
11/4 cups (100g) finely grated pecorino
150ml thickened cream
200g smoked provolone (from
specialty grocers – substitute
smoked scarmoza, grated
2 cups (200g) grated mozzarella
1/4 cup (60ml) extra virgin olive oil
300g dried lasagne sheets
4 hard-boiled eggs, sliced
150g shaved leg ham, finely shredded
BEEF RAGU
1/4cup (60ml) extra virgin olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
500g beef mince
50g pancetta, finely chopped
1 tbs finely chopped rosemary
1 cup (250ml) white wine
6 cups (1.5L) passata
MEATBALLS
500g pork mince
1/3 cup (25g) finely grated pecorino
2 tbs finely chopped flat-leaf parsley
1/3 cup (25g) fresh breadcrumbs
2 garlic cloves, crushed
1 egg
2 tbs extra virgin olive oil
For the beef ragu, heat the oil in a large
saucepan over medium heat. Add onion
and carrot and cook, stirring occasionally,
for 5 minutes until softened. Increase
heat to high. Add mince, pancetta and
rosemary. Cook, stirring and breaking up
mince with a wooden spoon, for 5 minutes
or until all meat is browned. Add wine
64 delicious.com.au
PASTA BAKES
and cook, stirring occasionally until
evaporated. Season with salt flakes
and freshly ground black pepper.
Stir passata into the pan and reduce
heat to low. Simmer, stirring occasionally,
for 30 minutes or until sauce reduces by
one third. Remove from heat and set aside.
Meanwhile, for the meatballs, mix
all ingredients except the oil in a bowl
until well combined. Roll mixture into
walnut-sized meatballs.
Heat oil in a large frypan over high
heat. In batches, cook meatballs, turning,
until browned all over (no need to cook
all the way through).
Preheat oven to 180°C/160°C fan-forced.
Using a fork, combine ricotta, pecorino
and cream in a large bowl and season
with salt flakes and freshly ground black
pepper. Combine provolone and
mozzarella in another large bowl.
Place oil and 2 ladlefuls of ragu in a
7cm-deep, 35cm x 28cm roasting pan
or baking dish, mixing well to combine,
then spread evenly. Cover with one-third
of the lasagne sheets, overlapping very
slightly to fit in a single layer. Spread
with one-third of the remaining ragu, then
half the sliced egg. Dollop with half the
ricotta mixture, half the meatballs, half
the ham and one-quarter of the grated
cheese mixture. Repeat layering with
half the remaining pasta sheets, half the
remaining ragu, then the remaining egg.
Dollop with remaining ricotta mixture,
remaining meatballs, remaining ham and
half the remaining grated cheese mixture.
Top dish with remaining lasagne sheets
and spread with remaining ragu. Sprinkle
with remaining grated cheese mixture.
Bake lasagne for 55 minutes or until
cooked when tested in the centre with
a small sharp knife and the top is deep
golden and bubbling.
Sprinkle lasagne with freshly ground
black pepper and then stand, covered
with a clean tea towel, for at least
40 minutes before slicing to serve
(this will help make cutting easier).
MEATBALL FUSILLI BAKE
SERVES 6
Ricotta in these meatballs is a great
twist, but this bake also includes lovely
winter vegetables, although you can
use whatever vegies you like. You’ll
need a 36cm x 25cm (4L) baking dish.
1/4 cup (60ml) extra virgin olive oil
50g unsalted butter
3 garlic cloves, thinly sliced
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 small celeriac, finely chopped
Zest of 1/2 orange and juice of 1
Pinch of saffron
21/2 tbs red wine vinegar
1 tbs caster sugar
150ml red wine
3 x 400g cans chopped tomatoes
1 tbs tomato paste
1 cup (250ml) chicken stock
500g fusilli
200g mozzarella, torn
1/4 cup (20g) grated parmesan
MEATBALLS
500g pork and veal mince
11/4 cups (300g) fresh ricotta
1 bunch oregano, leaves roughly chopped
11/4 cups (100g) grated parmesan
2 tbs stale breadcrumbs
Pinch of freshly grated nutmeg
2 garlic cloves, crushed
1 egg, lightly beaten
Plain flour, to dust
1/4 cup (60ml) extra virgin olive oil
Meatball fusilli bake
Chicken, leek & ricotta rigatoni

Heat oil and butter in a large heavy-
based saucepan over medium-high heat.
Add garlic and onion, and cook, stirring,
until softened. Stir in carrot, celery,
celeriac, orange zest and juice, then
stir in saffron, vinegar and sugar. Cook,
stirring, until liquid is almost evaporated.
Add red wine to pan and cook, stirring,
until reduced by half, then add tomato,
tomato paste and stock. Reduce heat to
low, and cook, stirring occasionally, for
30 minutes or until the sauce thickens
and coats the back of a spoon.
Preheat oven to 180°C/160°C fan-forced.
Meanwhile, cook fusilli in a large
saucepan of boiling salted water, until
halfway through the cooking time on
packet instructions. Drain and spread
over a baking tray to cool.
For the meatballs, combine all the
ingredients, except the flour and oil, in
a large bowl. Season with salt flakes and
freshly ground black pepper and mix well
to combine. Place flour on a plate and
lightly flour your hands. Roll 2 tbs mixture
into balls, then transfer to the plate with
the flour and toss to lightly coat.
Heat oil in a large non-stick frypan over
high heat. Add meatballs, in batches,
and cook, turning, for 4-6 minutes until
browned all over. Transfer to a 36cm x
25cm (4L) baking dish. Stir in pasta and
sauce. Scatter with cheeses, then bake
for 40-45 minutes until cheese is melted
and golden. Scatter with freshly ground
black pepper to serve.
CHICKEN, LEEK &
RICOTTA RIGATONI
SERVES 6
1/4 cup (60ml) extra virgin olive oil
100g speck, cut into thin batons
2 leeks (white part only), thinly sliced
1/2 bunch thyme, leaves picked
600g chicken thigh fillets, cut into
1cm strips
2 cups (500ml) pure (thin) cream
11/4 cups (300g) fresh ricotta
300g rigatoni, cooked to packet
instructions, drained and refreshed
130g finely grated Gruyere or cheddar
PASTA BAKES
Preheat oven to 180°C/160°C fan-forced.
Heat oil in a large heatproof baking dish
over medium-low heat. Add speck, leek,
half the thyme and 1/2 tsp salt flakes.
Cook, stirring occasionally, for 20 minutes
or until the leek is very soft.
Increase heat to medium, add chicken
to pan and cook, stirring occasionally,
for 10 minutes or until just cooked
through. Stir in cream and bring to a
simmer. Cook for 5 minutes, stirring
occasionally, or until cream has slightly
reduced. Remove from heat. Cool slightly.
Stir ricotta into dish with the remaining
thyme and cooked pasta. Season well
with salt flakes and freshly ground black
pepper. Scatter with Gruyere or cheddar.
Bake for 30 minutes or until golden. Serve.
SAUSAGE & SAGE-STUFFED SHELLS
SERVES 6
Serve the shells open-side up. You’ll
need 6 x 13cm (700ml) baking dishes.
2 tbs extra virgin olive oil
1/2 white onion, finely chopped
2 garlic cloves, finely chopped
1 whole fennel, bulb finely chopped,
fronds reserved
1 long red chilli, finely chopped
150g cherry tomatoes
2 tsp balsamic vinegar
1 tsp caster sugar
1 cup (250ml) chicken stock
2 x 400g cans crushed tomatoes
(substitute passata)
400g large pasta shells
1 cup (80g) finely grated parmesan
STUFFING
2 slices (75g) white sandwich bread,
(crusts removed), torn into small
pieces, soaked in milk (or water)
and then squeezed dry
1 small onion, finely chopped
200g pork sausages, casings removed
and discarded
200g beef mince
2 garlic cloves, finely chopped
1/4 cup (20g) finely grated parmesan
1 tbs chilli flakes
10 sage leaves, finely chopped
PANGRATTATO
1/4cup (60ml) extra virgin olive oil
150g coarse stale sourdough
breadcrumbs
1 garlic clove, finely chopped
1 tbs baby capers, drained
1 tbs chopped fennel fronds or parsley
Finely grated zest of 1/4 lemon
For the stuffing, place all ingredients with
1 tsp salt flakes and some freshly ground
black pepper in a stand mixer fitted
with the paddle attachment. Beat until
thoroughly combined. Chill until needed.
To make the sauce, heat oil in a
medium saucepan over medium heat.
Add onion, garlic, chopped fennel and
chilli. Cook, stirring, for 7-8 minutes until
onion has softened. Season with salt
flakes and freshly ground pepper.
Add cherry tomatoes, vinegar and
sugar to the pan. Cook, stirring, for
2 minutes. Increase heat to medium-high
and roughly squash the tomatoes with
the back of a spoon. Add stock and
crushed tomatoes and bring to a simmer.
Reduce heat to low and cook for
20 minutes or until reduced slightly.
For the pangrattato, heat the oil in a
medium frypan over medium-high heat
and add breadcrumbs. Cook, stirring
constantly, for 3-4 minutes until golden
and crisp. Add remaining ingredients and
cook, stirring for 2-3 minutes until golden
and crunchy. Drain on paper towel.
Preheat oven to 180°C/160°C fan-forced.
Cook pasta in a large saucepan of
boiling salted water according to packet
instructions (about 8 minutes). Drain
and spread out on a tray to cool. When
cooled, fill shells with the stuffing.
Divide half of the tomato sauce among
6 x 13cm (700ml) baking dishes. Arrange
stuffed shells on top, then pour over
remaining tomato sauce. Scatter with
parmesan. Place dishes on a large baking
tray and bake for 30 minutes or until
golden and bubbling. Remove from the
oven and scatter with pangrattato.
Bake for 5-6 minutes until pangrattato
is crispy. Sprinkle with freshly ground
black pepper to serve.
delicious.com.au 67

BRAISED BEEF SHIN &
PORCINI PASTA BAKE
SERVES 6
Begin this recipe 3-4 hours ahead.
You’ll need a large, heavy-based
flameproof casserole with a lid.
2 tbs extra virgin olive oil
6 pieces (1.2kg total) beef shin
1 onion, finely chopped
2 celery stalks, finely chopped
2 small carrots, finely chopped
6 garlic cloves, thinly sliced
1/2 bunch thyme, leaves picked
2 tbs tomato paste
1 cup (250ml) red wine
2 x 400g cans cherry tomatoes
1/4 cup (60ml) balsamic vinegar
10g dried porcini mushrooms (from
specialty grocers), chopped
1 cup basil leaves
750g store-bought gnocchi
150g mozzarella, thinly sliced
2 cups (140g) fresh breadcrumbs
Basil pesto, to serve
Heat the oil in a large heavy-based
flameproof casserole dish over high heat.
Season beef. In batches, brown beef for
4 minutes on each side. Transfer to a
plate. Reduce heat to medium.
Add onion, celery, carrot, garlic and
thyme to the dish. Cook for 6-8 minutes
or until softened and caramelised. Add
tomato paste, wine, tomatoes, vinegar
and mushroom, and bring to a simmer.
Return beef to dish (it will be quite snug).
Cover with a lid and reduce heat to low.
Cook for 2-21/2 hours until beef is tender.
Preheat oven to 200°C/180°C fan-forced.
Remove beef from dish and set aside.
When cool enough to handle, shred,
discarding bones. Return meat to the dish
with 1/2 cup (125ml) boiling water. Stir in
basil and gnocchi. Top with mozzarella
pieces and sprinkle over breadcrumbs.
Place dish on a large baking tray. Bake,
uncovered, for 45-50 minutes until golden
brown and gnocchi is tender. Stand for
5 minutes. Serve with pesto alongside.
68 delicious.com.au
PASTA BAKES
BEEF RAVIOLI LASAGNE
WITH PECORINO BECHAMEL
SERVES 6-8
You’ll need a large rectangular baking dish.
2 tbs extra virgin olive oil
40g unsalted butter
1 onion, finely chopped
500g button mushrooms, sliced
1/2 bunch thyme, leaves picked
2 garlic cloves, crushed
2 tbs tomato paste
3 x 400g cans crushed tomatoes
100g baby spinach
800g store-bought fresh beef ravioli
1/3 cup (25g) each finely grated
parmesan and pecorino
Basil leaves, to serve
PECORINO BECHAMEL
70g unsalted butter
1/4 cup (35g) plain flour
4 cups (1L) milk
11/4 cups (100g) finely grated pecorino
Place oil, butter and onion in a large
deep frypan over medium heat and cook,
stirring occasionally, for 8-10 minutes until
onion has softened. Add mushroom,
thyme and garlic, and cook, stirring
occasionally, for 15 minutes or until
mushroom is lightly golden.
Add tomato paste to the pan and cook,
stirring, for 2 minutes, then add tomato
and 1/2 cup (125ml) water, and cook for
15 minutes or until thickened. Stir through
spinach and set aside until required.
Meanwhile, for the bechamel, melt
butter in a medium saucepan over low
heat. Add flour and cook, stirring, for
2 minutes or until pale and bubbly. Add
milk in 2 batches, whisking to ensure no
lumps form. Increase heat to medium
and bring to a simmer. Cook for 5 minutes
or until slightly thickened. Remove from
heat, stir in pecorino and season.
Preheat oven to 200°C/180°C fan-forced.
Cook ravioli in a large saucepan of
boiling salted water according to
packet instructions. Drain well.
Place one-third of the mushroom ragu
in a large rectangular baking dish. Top
with half the ravioli in an even layer, then
another one-third of the mushroom ragu
and half the bechamel. Repeat layering
with the remaining ravioli, mushroom
ragu and bechamel. Scatter with
parmesan and pecorino, and bake for
30 minutes or until cheese is melted and
golden brown. Top with basil to serve.
RAVIOLI BAKE WITH SAUSAGE,
TOMATO AND MOZZARELLA
SERVES 4-6
You’ll need a large ovenproof baking dish.
2 tbs extra virgin olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g Italian pork sausage, casings
removed, cut into 1cm pieces
1 bunch of marjoram, leaves picked
and finely chopped, plus extra,
to serve
2 cups (500ml) tomato sugo (seasoned
tomato passata)
400g store-bought fresh beef
ravioli of your choice
250g mozzarella, thinly sliced
Heat oil in a deep, non-stick frypan over
medium heat. Add onion and cook,
stirring occasionally, for 6-8 minutes
until softened. Add garlic, sausage and
half the marjoram, and cook, stirring
occasionally, for 8-10 minutes until
sausage has browned.
Add sugo and 1/4 cup (60ml) water to
the pan and cook, stirring occasionally,
for 5 minutes or until warmed through.
Preheat oven to 200°C/180°C fan-forced.
Meanwhile, cook the ravioli in a large
saucepan of boiling salted water for
1-2 minutes until softened slightly.
Spoon sauce into a large ovenproof
baking dish. Arrange the ravioli in the
dish, standing up in the sauce and with
the mozzarella slices placed in between.
Bake for 10-15 minutes until the cheese
is melted and golden. Serve.
 Braised beef shin
& porcini pasta bake
 PASTA BAKES

Fresh rounds of tomato and cheese ravioli

are bathed in a RICH PORK, HERB AND
TOMATO sauce in this easy bake. Melted
golden mozzarella is the finishing touch.

Ravioli bake with sausage,

tomato & mozzarella
(p 68)

delicious.com.au 71

THREE-CHEESE MUSHROOM
& LENTIL LASAGNE
SERVES 6
You’ll need a deep 4L baking dish.
1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, roughly chopped
1/4 tsp each ground cinnamon and
freshly grated nutmeg
600g cup mushrooms, finely chopped
1 carrot, finely chopped
1/4 cup (70g) tomato paste
4 x 400g cans crushed tomatoes
2 x 400g cans lentils, rinsed, drained
250g packet (about 14 sheets) dried
lasagne sheets
2 cups grated cheddar or mozzarella
Mixed salad leaves (optional), to serve
RICOTTA BECHAMEL
50g unsalted butter
1/4 cup (35g) plain flour
600ml milk
1/4 tsp each ground cinnamon and
freshly grated nutmeg
1
1 /4 cups (300g) fresh ricotta (or
cottage cheese)
1 cup (80g) finely grated parmesan
Heat oil in a large frypan over medium-high
heat. Add onion, garlic and a pinch of salt
flakes. Cook, stirring often, for 3 minutes.
Add spices, mushroom and carrot. Cook,
stirring often, for 5 minutes or until
mushrooms begin to release their juices.
Stir tomato paste into the vegetable
mixture, then add tomato and 11/ 2 cups
(375ml) water (use water to swirl inside the
tomato cans, then tip that into the sauce).
Simmer for 10 minutes.
Add lentils to the pan and season to
taste. Reserve half of the ragu (see note).
For the ricotta bechamel, melt butter
in a medium saucepan over medium-high
heat. Once foaming, stir in flour and cook,
stirring constantly, for 1 minute. Slowly
whisk in milk until smooth, then continue
whisking for 2-3 minutes until sauce
72 delicious.com.au
PASTA BAKES
thickens slightly. Remove from heat. Stir
through spices and cheeses. Season with
salt flakes and freshly ground black pepper.
Preheat oven to 210°C/190°C fan-forced.
Spoon one-fifth of the reserved ragu
into a deep 4L baking dish. Top with
one-quarter of the lasagne sheets to
cover, slightly overlapping. Spoon over
one-quarter of remaining ragu. Spread
with one-quarter of the bechamel.
Layer with one-third of remaining lasagne
sheets, one-third of remaining ragu and
one-third of remaining bechamel. Repeat
layers twice more. Sprinkle with cheese.
Cover dish with a piece of baking
paper, then two pieces of foil, and secure
tightly. Bake for 1 hour, then uncover
and bake for a further 10-15 minutes
until cooked when tested with a skewer
inserted in the centre and the top is
golden. Stand for 10 minutes. Serve
with salad leaves alongside, if desired.
NOTE: The ragu makes a double batch.
Use extra to make nachos or pasta. Store
in an airtight container in the fridge for
up to 4 days or freeze for up to 1 month.
LAMB & ROSEMARY RAGU
WITH PECORINO CRUMB
SERVES 8
You’ll need a large flameproof casserole
and an 8-cup (2L) baking dish.
1 tbs extra virgin olive oil
1kg boneless lamb shoulder, chopped
900ml tomato passata
3 rosemary sprigs, plus extra
leaves to serve
1/ 2 tsp fennel seeds
2 garlic cloves, finely chopped
4 anchovy fillets in oil, drained
2 long red chillies, finely chopped
50g unsalted butter
1/4 cup (35g) plain flour
600ml milk
250g macaroni, cooked according to
packet instructions, drained, refreshed
1
1 /4 cups (100g) finely grated pecorino
2 / 3 cup (30g) panko breadcrumbs
To make the ragu, heat oil in a large
flameproof casserole over high heat.
Season lamb with salt flakes and freshly
ground black pepper, and add to dish.
Cook, turning, for 6-8 minutes or until
browned. Add passata, rosemary sprigs,
fennel seeds, garlic, anchovies and chilli.
Season again, cover and simmer for
2 hours or until lamb is tender.
Melt butter in a saucepan over medium
heat. Add the flour and cook, stirring
constantly, for 1 minute. Slowly add milk,
whisking until smooth. Bring to a simmer.
Cook for 5 minutes or until thickened. Stir
in macaroni and half the pecorino. Season.
Preheat oven to 200°C/180°C fan-forced.
Remove rosemary stalks from dish. Spoon
ragu into an 8-cup (2L) baking dish. Top
with macaroni and cheese, then panko,
extra rosemary leaves and remaining
50g pecorino. Bake for 20 minutes or
until golden and bubbling.
Sprinkle with freshly ground black
pepper, to serve.
BACON, CHESTNUT & SAGE
MAC ‘N’ CHEESE WITH
SOURDOUGH CRUMB
MAKES 4
You’ll need 4 x 350ml baking dishes
or a 6-cup (1.5L) baking dish
2 tbs extra virgin olive oil, plus
extra to fry
8 smoky bacon rashers, chopped
20g unsalted butter
2 garlic cloves, finely chopped
1/4 cup (35g) plain flour
600ml buttermilk
11/ 2 cups (375ml) milk
1 bunch sage, leaves picked,
half finely chopped
100g each coarsely grated cheddar
and finely grated parmesan
300g macaroni, cooked according to
packet instructions, drained, refreshed
2 slices day-old sourdough (crusts
removed and discarded), torn
6 roasted chestnuts, finely chopped
 Who needs meat in a lasagne
when the mushroom and lentil
ragu tastes this good? Layered
with pasta and RICOTTA
BECHAMEL, this could well
become the favourite dish in
your vegetarian repertoire.
 PASTA BAKES

Preheat oven to 200°C/180°C fan-forced.

Heat 1 tbs oil in a frypan over medium-low
heat. Add bacon and cook, stirring often,
for 8-10 minutes until fat begins to melt.
Add butter and garlic to pan, and stir
for 1 minute or until butter is melted.
Add flour and cook, stirring, for 1 minute.
Add 11/ 2 cups (375ml) buttermilk, milk
and chopped sage. Increase heat to
medium and simmer for 5 minutes or until
thickened. Add cheddar and half the
parmesan. Season with salt flakes and
freshly ground black pepper. Stir through
pasta, then remaining 225ml buttermilk.
Transfer pasta mixture to 4 x 350ml
baking dishes or a 6-cup (1.5L) baking dish.
Toss remaining 1 tbs oil with sourdough.
Scatter over pasta mixture, with chestnut
and remaining 50g parmesan. Bake for
20 minutes or until golden and bubbling.
Meanwhile, heat 1cm oil in a small
saucepan over high heat. Fry whole sage
leaves for 30 seconds, then remove with
a slotted spoon and drain on paper towel.
Scatter over pasta bake to serve.

TUNA MORNAY
SERVES 8
You’ll need 2 x 8-cup (2L) baking dishes
(or smaller dishes totalling 4L).

Lamb & rosemary ragu

500g macaroni
100g unsalted butter
1 large onion, finely chopped
4 garlic cloves, roughly chopped
1/2 cup (75g) plain flour
8 cups (2L) milk
2 x 425g cans tuna in oil, drained
500g packet frozen peas and corn
2 cups (240g) grated cheddar
BREAD TOPPING
1/ 2loaf stale sourdough, crusts removed
2 cups roughly chopped herbs (we used
flat-leaf parsley and chives)
3 thyme sprigs, leaves picked
2 garlic cloves, crushed
Finely grated zest of 1 lemon,
plus lemon wedges to serve
1 cup (80g) finely grated parmesan
1/4 cup (60ml) extra virgin olive oil
with pecorino crumb (p 72)
Cook the pasta in a large saucepan of
boiling salted water for 2 minutes less
than packet instructions. Refresh under
cold running water and drain well.
For the bread topping, cut bread
into small pieces and place in a food
processor. Add all the herbs, and the
garlic and lemon zest. Whiz until small
breadcrumbs. Add parmesan and pulse
to combine. Season with salt flakes and
freshly ground black pepper. Transfer
to a bowl and stir in the oil. Set aside.
Meanwhile, preheat oven to
210°C/190°C fan-forced.
Melt the butter in a medium saucepan
over medium-high heat. Add onion, garlic
and a pinch of salt flakes. Cook, stirring
often, for 2-3 minutes until softened.
Add flour. Cook, stirring, for 1 minute.
Slowly add milk, whisking until smooth.
Reduce heat to low and cook, stirring
often, for 15 minutes. Season with salt
flakes and freshly ground black pepper.
Set aside to cool slightly.
Divide pasta, tuna, peas and corn
between 2 x 8-cup (2L) baking dishes
(or smaller dishes totalling 4L). Pour over
sauce. Top with cheddar and bread
topping. Bake for 30-35 minutes, until
golden and edges are bubbling. Stand
for 10 minutes, then serve with lemon
wedges alongside.

delicious.com.au 75

BAKED MALTAGLIATI WITH
SICILIAN PORK & FENNEL RAGU
SERVES 6-8
You’ll need a pasta machine (or see note)
and a 6-8 cup (1.5-2L) baking dish.
250g semolina rimacinata (durum
wheat flour), plus extra to dust
3 eggs
1 tsp extra virgin olive oil
1 cup (80g) finely grated pecorino
2 balls buffalo mozzarella, sliced
PORK & FENNEL RAGU
1/ 3
cup (80ml) extra virgin olive oil
800g pork shoulder, cut into
small pieces
76 delicious.com.au
PASTA BAKES
3 onions, thinly sliced
1 garlic clove, thinly sliced
1 cup basil leaves, finely chopped,
plus extra leaves to serve
1/4 cup finely chopped sage leaves
2 tsp finely chopped rosemary
11/ 2 tbs sweet paprika
11/ 2 tsp fennel seeds
1 tsp chilli flakes
300g tomato paste
200ml passata
100ml white wine
To make the pasta dough, place semolina
and a pinch of salt flakes in a bowl and
make a well in the centre. Add eggs and
oil, and mix with a fork until combined.
Transfer to a work surface and knead until
dough comes together in a smooth ball
(about 1 minute). Enclose in plastic wrap
and stand for 30 minutes.
For the ragu, heat oil in a large saucepan
over high heat. Season pork with salt
flakes and freshly ground black pepper.
Cook in 2 batches, turning, for 5 minutes
or until browned. Remove from pan and
set aside. Reduce heat to medium.
Add onion to pan. Cook, stirring
occasionally, for 10 minutes or until soft.
Add garlic, herbs and spices. Cook, stirring,
for 5 minutes. Stir in tomato paste and
cook, stirring occasionally, for 5 minutes.
Return pork to pan with passata, wine
and 1.5L (6 cups) water. Bring to a simmer.
Reduce heat to low. Cook for 1 hour
15 minutes or until pork is tender.
For the pasta, halve dough. Start
on the thickest setting of your pasta
machine. Run 1 portion through machine
2-3 times, folding it in half each time, until
elastic. Keep rolling dough through the
settings, reducing the thickness each
time, until 2mm thick. Cut pasta into
rough large triangular shapes.
Preheat oven to 180°C/160°C fan-forced.
Spoon 3 cups ragu into a 6-8 cup (1.5-2L)
baking dish and set aside.
Cook pasta in a large saucepan of
boiling salted water, in batches, for
30 seconds. Drain, then transfer to dish
with three-quarters of the pecorino. Toss
to combine. Pour over remaining ragu,
scatter with remaining pecorino, and
mozzarella. Cover with foil and bake
for 20 minutes. Remove foil and bake for
a further 15 minutes or until golden.
Sprinkle with extra basil leaves to serve.
NOTE: You can also use store-bought
fresh lasagne sheets for the maltagliati.
Get creative with different shapes and flavours for truly memorable meals.
Cheat’s meatball
orecchiette
(p 84)
Nutty, cheesy, buttery... what’s not to love? Unlike Italian pasta,
MALTESE PASTA is rolled thick, boiled for much longer and
has a dumpling-like texture. This dish is a keeper!

Maltese-style ricotta ravioli

with zucchini flowers in brown
butter sauce (p 88)
SHORT & FILLED

delicious.com.au 83

CHEAT’S MEATBALL ORECCHIETTE
SERVES 4
500g orecchiette
1/3 cup (80ml) extra virgin olive oil
500g Italian-style pork & fennel sausages
2 (350g total) large zucchini, sliced
into rounds
4 large garlic cloves, thinly sliced
Finely grated zest and juice
of 1 large lemon
1/2 cup roughly chopped mixed fresh
herbs (we used dill, flat-leaf parsley
and basil), plus extra leaves, to serve
2 balls burrata, drained
Cook pasta in a large saucepan of boiling
salted water, stirring occasionally, for
6 minutes. Drain, reserving 1 cup (250ml)
cooking water.
Meanwhile, heat half the oil in a large,
deep frypan over medium-high heat.
Squeeze sausage meat from their casings
directly into the pan, breaking into smaller
sections with your fingers as you squeeze
to create little rough-edged meatballs.
Discard casings. Cook, stirring frequently,
for 5 minutes or until browned all over.
Transfer to a plate.
Add remaining oil to the same pan
and increase heat to high. Add zucchini.
Cook, turning occasionally, for 5 minutes
or until cooked and deep golden on both
sides. Return meatballs and any meat
resting juices to the pan. Add garlic,
reduce heat to medium and cook, stirring
constantly, for 1 minute or until garlic
is fragrant but not coloured.
Add pasta and lemon zest and juice
to the pan and toss to combine. Cook,
tossing constantly and adding some of
the reserved cooking water to loosen and
give a light sauce coating to the pasta,
for 2 minutes or until pasta is al dente.
Toss herbs into pan, then tear burrata
directly into pan and push pieces halfway
into the pasta mixture. Stand for 1 minute
for cheese to melt slightly. Top with extra
herbs, and season with salt flakes and
freshly ground black pepper to serve.
84 delicious.com.au
SHORT & FILLED
ORECCHIETTE WITH HERB
& GARLIC BUTTER AND
ROASTED CAULIFLOWER
SERVES 4
You can use broccolini instead of
cauliflower. Simply blanch the broccolini
before roasting.
100g unsalted butter, softened
3 garlic cloves, chopped
4 anchovy fillets in oil, drained
1 bunch either oregano, marjoram,
sage or parsley, or a combination,
leaves picked
1/ 2 tsp chilli flakes or 1 long red chilli,
finely chopped
700g cauliflower, trimmed, chopped
into small florets
2 tbs extra virgin olive oil
1 cup (70g) stale breadcrumbs
400g orecchiette
120g baby spinach leaves
Finely grated parmesan, to serve
Preheat oven to 200°C/180°C fan-forced.
To make the herb and garlic butter,
place butter, garlic, anchovies, herbs
and chilli in a food processor and whiz
to combine. Transfer to a sheet of baking
paper and roll up tightly to form a log.
Refrigerate until set. Slice as required.
Place cauliflower in a large non-stick
ovenproof frypan and drizzle over
1 tbs oil. Season with salt flakes and
freshly ground black pepper, to taste,
then roast for 35 minutes.
Meanwhile, toss the breadcrumbs
in the remaining 1 tbs oil. Spread over
a baking tray and toast in the oven (with
the cauliflower) for 15-20 minutes until
both cauliflower and breadcrumbs are
golden brown. Set aside.
Cook pasta in a large saucepan of
boiling salted water according to packet
instructions. Drain, reserving 1 cup
(250ml) cooking water.
Carefully remove the frypan from the
oven and place over low heat. Add
half the herb and garlic butter and the
spinach. Cook, stirring gently, until butter
melts and spinach wilts. Season with salt
flakes and freshly ground black pepper.
Toss pasta through the cauliflower
mixture, adding some reserved cooking
water to loosen the mixture, if needed.
Top with the crispy breadcrumbs and
grated parmesan to serve.
MOZZARELLA RAVIOLI WITH
CONFIT ZUCCHINI AND
PECORINO PANGRATTATO
SERVES 4
1/ 3cup (80ml) extra virgin olive oil
1/ 2tsp chilli flakes
1/4 cup sage leaves, finely chopped
500g zucchini, thinly sliced
4 garlic cloves, thinly sliced
500g store-bought fresh buffalo
milk mozzarella ravioli (from
gourmet grocers and delis)
PECORINO PANGRATTATO
1/4 cup (60ml) extra virgin olive oil
2 cups (100g) fine sourdough
breadcrumbs
30g finely grated pecorino
1/ 2 tsp chilli flakes
Heat the oil in a large saucepan over
medium heat. Add chilli and sage, and
cook, stirring constantly, for 1-2 minutes
until fragrant. Reduce heat to low, add
zucchini and garlic, then cover and cook,
stirring occasionally, for 20-25 minutes until
very tender and zucchini has collapsed.
Meanwhile, for the pangrattato, heat
oil in a frypan over medium heat. Add
breadcrumbs and cook, stirring regularly,
for 8-10 minutes until golden and crisp.
Transfer to paper towel to drain and cool
completely. Toss with pecorino and chilli,
and season with salt flakes.
Cook ravioli in a large saucepan of
boiling salted water according to packet
instructions. Drain, reserving 1/4 cup
(60ml) cooking water.
Toss ravioli with confit zucchini, garlic
and reserved cooking water. Scatter
with pangrattato to serve.
Tossed with golden roasted cauliflower and
a fragrant HERB BUTTER, this classic
Italian pasta comes alive with a sprinkle
of chilli and salty anchovy fillets.
Green rigatoni
 SHORT & FILLED

GREEN RIGATONI
SERVES 4

500g rigatoni
Fresh ricotta, to serve

GREEN SAUCE
120g baby spinach
2 small bunches basil, leaves picked
1 bunch chives, roughly chopped
1 small bunch flat-leaf parsley, stems
finely chopped, leaves torn
Juice of 2 large lemons
6 garlic cloves
150g parmesan, coarsely grated
1 cup (250ml) extra virgin olive oil,
plus extra, to drizzle

Cook pasta in a large saucepan of

boiling salted water according to packet
instructions, until al dente. Drain,
reserving 1/2 cup (125ml) cooking water.
Meanwhile for the green sauce, place
spinach, herbs, lemon juice, garlic and
parmesan in a food processor. With the
motor running, slowly pour in the oil,
whizzing until smooth. Season with salt
flakes and freshly ground black pepper.
Return pasta to the same pan and toss
with the green sauce over low heat,
adding 1-2 tbs reserved cooking water at
a time until warmed through and a thick
sauce coats the pasta. Season with salt
flakes and freshly ground black pepper.
Serve topped with ricotta, extra oil
and freshly ground black pepper. 3 fresh bay leaves rosemary, bay leaves, tomato puree and
2 x 400g cans tomato puree stock, then increase heat to medium.
BRAISED CHICKEN, 2 cups (500ml) chicken stock Bring to a simmer and return chicken to
ROSEMARY & CHILLI PASTA 500g mezzi paccheri pasta (from specialty the pan. Cover with a lid and cook for
SERVES 6 grocers and delis, substitute rigatoni) 1 hour, stirring occasionally, until chicken
is cooked through and tender.
2 tbs extra virgin olive oil Heat the oil in a large saucepan over Meanwhile, cook pasta in a large
1.4kg whole chicken, quartered (use medium-high heat. Add chicken. Cook, saucepan of boiling salted water according
kitchen scissors or poultry shears), skin-side down, for 10 minutes or until to packet instructions. Drain and set aside.
or 4 chicken Marylands golden. Turn and cook for a further Remove chicken and set aside. When
1 large onion, finely chopped 5 minutes. Transfer to a plate and set aside. cool enough to handle, shred meat,
50g unsalted butter, chopped Add onion, butter, garlic and chilli to discarding skin and bones.
3 garlic cloves, finely chopped the pan. Reduce heat to medium-low. Stir shredded meat through tomato
11/2 tsp chilli flakes, plus extra, to serve Cook, stirring occasionally, for 10 minutes sauce and season with salt flakes and
1/2 cup (125ml) red wine or until onion has softened. freshly ground black pepper. Toss in
2 tbs rosemary leaves, plus extra Add wine to the pan and simmer for pasta. Top with extra chilli, rosemary
sprigs, to serve 3 minutes or until reduced slightly. Stir in sprigs and ground black pepper to serve.

delicious.com.au 87

STROZZAPRETI WITH ZUCCHINI
FLOWERS & PANGRATTATO
SERVES 4
1 sheet dried kombu (dried seaweed,
from Asian grocers)
1 seasoned nori sheet
400g strozzapreti pasta (from specialty
grocers and delis)
300g zucchini flowers, trimmed,
stamens discarded
80g unsalted butter, chopped
3 eschalots, finely chopped
2 garlic cloves, crushed
Juice of 1 lemon
PANGRATTATO
60g unsalted butter
4 anchovy fillets in oil, drained, chopped
11/2 cups (75g) panko breadcrumbs
1 tsp chilli flakes
To make seaweed stock, place 4 cups (1L)
water with kombu and nori in a medium
saucepan over high heat. Bring to the
boil, then simmer for 12-15 minutes until
infused. Strain seaweed stock and discard
seaweed (you’ll have 600ml stock).
For the pangrattato, preheat oven to
160°C/140°C fan-forced. Grease a large
baking tray and line with baking paper.
Heat butter and anchovy in a large
frypan over high heat. When the butter
begins to foam and anchovy starts to
dissolve, scatter over breadcrumbs
and chilli flakes and cook, stirring often,
for 3-4 minutes until breadcrumbs are
coated. Transfer to prepared tray and
bake for 10-15 minutes until breadcrumbs
are golden and crisp. Season with salt
flakes and freshly ground black pepper.
Set aside.
Meanwhile, cook pasta in a large
saucepan of boiling salted water for
7-8 minutes, or according to packet
instructions. Drain well.
Finely slice the stems of the zucchini
flowers and tear the flowers lengthways
into their natural segments. Heat 1 tbs
of the butter in a large frypan until
beginning to foam. Add eschalot and
garlic and cook, stirring occasionally,
88 delicious.com.au
SHORT & FILLED
for 4-5 minutes until eschalot begins
to soften. Add 1 cup (250ml) stock (save
remainder for another use) and remaining
butter to the pan. Bring to the boil,
reduce heat to low and simmer for
8-10 minutes until mixture has emulsified.
Toss pasta into the sauce, with the
zucchini stems and flowers. Stir in lemon
juice, season with salt flakes and freshly
ground black pepper and toss to combine.
Serve topped with pangrattato.
MALTESE-STYLE RICOTTA RAVIOLI
WITH ZUCCHINI FLOWERS IN
BROWN BUTTER SAUCE
SERVES 4
You’ll need a pasta machine and a
7.5cm cookie cutter.
200g unsalted butter, chopped
12 garlic cloves, thinly sliced
1/ 3 cup (50g) pine nuts
2 cups mint leaves (from 1 large bunch)
12 (250g total) small zucchini flowers,
flowers whole, stamens discarded,
stems thinly sliced into rounds
Juice of 1/ 2 lemon
Finely grated parmesan, to serve
RICOTTA FILLING
250g ricotta
1/3 cup finely chopped flat-leaf
parsley leaves
1 large egg
PASTA DOUGH
500g plain flour
100g durum wheat fine semolina flour,
plus extra, to dust
For the ricotta filling, mash all ingredients
in a bowl with a fork until well combined.
Season with salt flakes and freshly ground
black pepper, cover and chill until needed.
For the pasta dough, place the flours,
a pinch of fine salt and 350ml water in a
stand mixer fitted with the dough hook.
Knead for 10 minutes (adding an extra
1-2 tbs water if mixture doesn’t come
together easily). Cover dough tightly in
plastic wrap. Stand at room temperature
for at least 1 hour to rest.
To make the ravioli, dust a large baking
tray with extra semolina flour.
Divide pasta dough into 4 even
portions. Working with 1 portion at a
time and leaving the rest covered in
plastic wrap, use a pasta machine to
pass the dough through the widest
setting, dusting with extra semolina
flour as needed to prevent sticking. Fold
into thirds and pass again through the
same setting. Repeat the process twice
more until the dough is very smooth and
pliable (sheets should be about 3mm
thick). Repeat with remaining dough,
keeping unused portions covered with
plastic wrap as you go.
Using a 7.5cm cookie cutter, cut rounds
from dough sheets, kneading and re-
rolling offcuts as needed, and place on
prepared tray, without rounds touching.
Fill half the rounds with 3 tsp measures
of ricotta filling. Brush edges with water.
Cover with remaining rounds, pressing
tightly around filling to enclose and
remove any air bubbles. Use a fork
to crimp edges together to seal.
Cook the ravioli, in batches,in a large
saucepan of boiling salted water for 8-10
minutes, until they just start to float to the
surface. Use a slotted spoon to transfer
to a large baking tray lined with baking
paper. Reserve cooking water.
Place a large frypan over high heat.
Add butter, garlic and pine nuts. Allow
the butter to melt and foam, constantly
moving the pan to evenly toast the nuts
and caramelise the garlic. Add 1 cup of
the mint leaves and the zucchini stems.
Cook, tossing occasionally, for 1 minute
or until stems are bright green.
Carefully add ravioli to the pan with
2-3 tbs cooking water. The butter should
be golden brown by this point. Add the
lemon juice, to stop butter from burning.
Stir through the zucchini flowers to coat
well in the mixture, then remove pan from
the heat and season with salt flakes and
freshly ground black pepper.
Serve the ravioli generously topped
with zucchini flowers and brown butter
sauce, and sprinkled with the remaining
mint leaves and parmesan.
Strozzapreti with
zucchini flowers
& pangrattato
 SHORT & FILLED

90 delicious.com.au
 SHORT & FILLED

PORK & FENNEL

BLONDE BOLOGNESE
SERVES 8

1/4 cup (60ml) extra virgin olive oil

1.5kg pork mince
1 carrot, finely chopped
1 onion, finely chopped
1 celery stalk, finely chopped
1 fennel bulb, finely chopped
White pepper, to taste
3 garlic cloves, finely chopped
11/ 2 tbs fennel seeds, roughly crushed
1 tsp dried oregano
1/4 tsp ground nutmeg

1 cup (250ml) white wine

2 cups (500ml) chicken stock
2 cups (500ml) milk
1 fresh bay leaf
Rigatoni, cooked according to
packet instructions, to serve
1 cup (80g) grated Parmigiano Reggiano
or parmesan, plus extra, to serve
1/4 cup finely chopped flat-leaf parsley

Fried coarse breadcrumbs, to serve

Heat 1 tbs oil in a large, heavy-based

saucepan over high heat. Cook mince,
in batches, breaking up with a wooden
spoon, for 6-7 minutes until browned.
Transfer to a bowl and set aside.
Heat remaining 2 tbs oil in the same
pan. Add carrot, onion, celery and fennel.
Season with salt flakes and white pepper.
Cook, stirring occasionally, for 6 minutes
or until onion is translucent.
Add garlic, fennel seed, oregano
and nutmeg to pan. Cook, stirring, for
1 minute or until fragrant. Add the wine,
scraping bottom of pan with a spoon,
then cook until wine has reduced by half.
Return mince to pan. Add stock, milk
and bay leaf. Bring to the boil. Reduce
heat to low and simmer, covered, for 1 hour.
Remove lid and simmer, uncovered, for
1 hour or until sauce has reduced.
To serve, discard bay leaf. Toss the
sauce through the pasta with grated
cheese and parsley. Serve sprinkled
with freshly ground black pepper, extra
cheese and breadcrumbs, with extra
breadcrumbs alongside.
FUSILLI WITH ’NDUJA, CAVOLO
NERO & LEMON PANGRATTATO
SERVES 4-6
2 bunches cavolo nero, stalks
removed, leaves chopped
350g fusilli
1/ 3 cup (80ml) extra virgin olive oil
1 large red onion, finely chopped
3 garlic cloves, crushed
2 tbs ’nduja (spreadable
spicy salami, from specialty
grocers and delis)
1/4 cup (20g) finely grated pecorino,
plus extra, to serve
1/2 cup flat-leaf parsley leaves, plus extra
small leaves, to serve
LEMON PANGRATTATO
2 lemons
11/2 cups (105g) stale
breadcrumbs
2 tbs extra virgin olive oil
5 thyme sprigs, leaves picked
Preheat oven to 200°C/180°C fan-forced.
Line 2 large baking trays with baking paper.
For the lemon pangrattato, finely grate
the zest of 1 lemon and thinly slice the
other. Combine breadcrumbs, oil, thyme
leaves and lemon zest in a large bowl.
Season with salt flakes and freshly ground
black pepper. Evenly scatter over one
prepared tray, then arrange the sliced
lemon on second prepared tray.

delicious.com.au 93

Bake both trays at the same time,
stirring breadcrumb mixture occasionally,
for 10-12 minutes until the mixture
is golden and crunchy. Remove the
trays from the oven and set aside
until required.
Meanwhile, blanch cavolo nero in a
large saucepan of boiling salted water
for 1-2 minutes or until wilted. Using
a slotted spoon, transfer the leaves to
iced water to refresh, reserving water in
pan. Drain well. Set aside until required.
Return the water in the saucepan
to the boil. Add pasta and cook for
6-8 minutes or according to packet
instructions. Drain, reserving 1/3 cup
(80ml) cooking water.
94 delicious.com.au
SHORT & FILLED
Heat oil in a large deep frypan over
medium-high heat. Add onion, garlic and
’nduja. Cook, stirring frequently, for 4-5
minutes or until the onion has softened.
Stir the cavolo nero through the onion
mixture and cook for 1-2 minutes until
heated through. Toss through pasta,
pecorino and parsley. Stir in reserved
cooking water. Cook, tossing, for 2-3
minutes until pecorino begins to melt
and parsley wilts. Season with salt flakes
and freshly ground black pepper.
Divide pasta among serving plates. Top
with sliced lemon and some pangrattato.
Scatter with extra pecorino, extra parsley
and freshly ground black pepper, to serve.
Serve with remaining pangrattato.
MATRICIANA
SERVES 4-6
2 tbs extra virgin olive oil
350g streaky bacon (or guanciale
or pancetta), thinly sliced
1 red onion, finely chopped
6 garlic cloves, crushed
2 x 400g cans cherry tomatoes
Zest and juice of 1 lemon
400g rigatoni or penne
150g grated pecorino or parmesan
To make the sauce, heat the oil in a large,
deep non-stick frypan over medium heat.
Cook bacon, stirring occasionally, for
10-12 minutes until golden and crisp.
Using a slotted spoon, transfer to paper
towel to drain. Set aside.
Increase heat to medium-high. Add
the onion and garlic to the pan. Cook for
4-5 minutes until onion starts to soften.
Stir through tomatoes and lemon zest.
Season with salt flakes and freshly
ground black pepper, and simmer for
8-10 minutes, until slightly reduced.
Meanwhile, cook the pasta in a large
saucepan of boiling salted water, stirring
occasionally, for 2 minutes less than the
packet instructions. Drain, reserving
1 cup (250ml) cooking water. Set aside.
Toss pasta through sauce with a little
cooking water to loosen. Season with salt
flakes and freshly ground black pepper.
Stir in lemon juice. Scatter with bacon
pieces and serve sprinkled with pecorino.
SEMOLINA GNOCCHI OSSO BUCO
SERVES 4
Begin this recipe at least 3 hours ahead.
2 /3cup (160ml) extra virgin olive oil
4 (350g each) osso buco
Plain flour, to dust
80g unsalted butter
1 carrot, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
8 garlic cloves, finely chopped
1 tsp paprika
2 bay leaves
1 cup (250ml) white wine
Meltingly tender, hearty and rustic,
this homemade gnocchi and
SLOW-COOKED VEAL is comfort
food at its best. Enjoy it with
a nice glass of red.

Semolina gnocchi osso buco


3 large overripe tomatoes, chopped
1/2 bunch flat-leaf parsley, leaves
roughly chopped
2 cups (500ml) beef stock
1/4 preserved lemon, flesh removed
and discarded, chopped
1 long red chilli, finely chopped (optional)
Grated pecorino, to serve
GNOCCHI
Large pinch of saffron
400g fine semolina, plus extra to dust
1 tbs extra virgin olive oil
Preheat oven to 150°C/130°C fan-forced.
Heat 1/4 cup (60ml) of the oil in a large
casserole over medium-high heat. Dust
osso buco in flour, then add to dish and
sear, turning, for 5-6 minutes until lightly
golden all over. Remove from casserole
and drain on paper towel.
Add butter, carrot, celery, onion,
4 garlic cloves, paprika and bay leaves
to casserole. Cook, stirring occasionally,
for 5-6 minutes until vegetables begin
to soften. Add wine, scraping bottom
of pan with a spoon, then cook, stirring
occasionally, until reduced by half.
Add the tomato, half the parsley and
the stock to pan. Return osso buco to pan
and bring to the boil. Skim off any fat that
rises to the surface. Cover with a circle
of baking paper and cook in oven for
2 hours-2 hours 30 minutes or until meat
is falling off the bone.
Meanwhile, for the gnocchi, place the
saffron in 200ml boiling water and steep
for 10 minutes, then strain through a fine
mesh sieve and leave to cool.
Place semolina in a stand mixer fitted
with the dough hook. Add 2 tsp fine salt,
cooled saffron mixture and oil, then mix
on medium speed for 10 minutes or until
dough is combined and smooth and
holds its shape. Enclose in plastic wrap
and refrigerate for 1 hour.
Slice off a section of dough and keep
remaining dough covered in plastic wrap.
Roll section to a 1.5cm-thick log, then cut
into 2.5cm-wide portions. On a gnocchi
board or using a fork or your thumb,
gently push each piece in a curling
SHORT & FILLED
motion, to make ridges on the gnocchi.
If pieces are sticky, lightly roll in semolina
before making the ridges. Dust gnocchi
with semolina and place on trays. Repeat
with remaining dough.
Cook gnocchi in gently boiling water
for 4-5 minutes until they float. Refresh
in iced water, then drain.
To make the gremolata, heat remaining
100ml oil in a frypan over low heat. Add
remaining 4 garlic cloves, preserved
lemon and chilli, if using. Cook, stirring,
for 2-3 minutes until softened and fragrant.
Cool, then stir in remaining parsley.
Remove osso buco and bay leaves from
sauce. Discard bay leaves and shred meat
into chunks, discarding bones and sinew.
Return meat to sauce with the gnocchi.
Cook over medium heat, skimming off
any fat that rises to the surface, until
heated through. Season with salt flakes
and freshly ground black pepper.
Serve topped with gremolata, pecorino
and freshly ground black pepper.
MUSHROOM & CAULIFLOWER
AGLIO E OLIO
SERVES 4
1/2cup (125ml) extra virgin olive oil
1/4cup marjoram leaves, plus extra
to serve
3 garlic cloves, thinly sliced
200g baby king oyster mushrooms, sliced
700g cauliflower, cut into small florets
300g strozzapreti pasta (from specialty
grocers and delis – substitute casarecce)
Grated pecorino, to serve
PANGRATTATO
21/2 tbs extra virgin olive oil
11/2 cups (105g) stale ciabatta
breadcrumbs
1 garlic clove, crushed
For the pangrattato, heat oil in a frypan
over medium heat. Add breadcrumbs and
garlic, season with salt flakes and freshly
ground black pepper, and cook, tossing,
for 8-10 minutes until golden. Set aside.
Place oil in a large saucepan over
medium heat. Add marjoram and garlic
and cook, stirring often, for 5 minutes
or until fragrant. Add mushroom and
cauliflower. Cook, stirring occasionally,
for 6-8 minutes or until tender. Season
with salt flakes and freshly ground black
pepper, then set aside.
Meanwhile, cook the pasta in a large
saucepan of boiling salted water according
to packet instructions. Reserve 3/4 cup
(180ml) cooking water, then drain pasta.
Toss pasta and reserved water into the
mushroom mixture until combined.
Serve topped with pangrattato and
scattered with pecorino, extra marjoram
leaves and freshly ground black pepper.
LEMON & CHILLI PRAWN
PASTA WITH ZUCCHINI,
BASIL AND TOMATO
SERVES 4
500g small shell pasta
100g unsalted butter, chopped
2 garlic cloves, finely chopped
500g green medium-large prawns,
peeled, deveined, cut into 1cm pieces
2 small zucchini, halved lengthways, very
thinly sliced (we used a mandoline)
2 large ripe tomatoes, seeds removed,
cut into 1cm pieces
1 cup loosely packed basil leaves
Juice of 1 lemon, plus wedges, to serve
1/2 tsp chilli flakes
Cook pasta in a large saucepan of boiling
salted water for 2 minutes less than
packet instructions. Drain, reserving
1/ 2 cup (125ml) cooking water.
Meanwhile, melt 50g butter in a large,
deep frypan over low heat. Cook garlic,
stirring occasionally, for 15 minutes or until
very soft (be careful not to brown butter).
Increase heat to medium. Add prawns with
a pinch of salt flakes and cook, stirring, for
1 minute or until prawns change colour.
Add pasta and remaining butter to the
pan. Toss through, then add remaining
ingredients, except lemon wedges.
Reduce heat to low and slowly add
reserved pasta water, stirring constantly,
until butter melts and combines. Check
seasoning. Serve with lemon wedges.
delicious.com.au 97
 SHORT & FILLED

98 delicious.com.au

THREE-CHEESE CHEAT’S
RAVIOLI WITH BUTTER
& WALNUT SAUCE
SERVES 4
1/ 2cup (120g) fresh ricotta
120g provolone, finely grated
1 cup (120g) finely grated Parmigiano
Reggiano (substitute parmesan),
plus 30g extra, finely grated,
plus extra, to serve
1 tbs chopped chives
1 tbs chopped basil leaves, plus
extra small leaves to serve
30 round gow gee wrappers
BUTTER & WALNUT SAUCE
1/ 2
cup (50g) walnuts, chopped
50g cultured butter
2 tbs balsamic vinegar
Using a fork, mash ricotta, provolone and
Parmigiano in a bowl. Stir in chives, basil,
1/4 tsp salt flakes and freshly ground black
pepper to taste. Set aside.
Lay half the gow gee wrappers on a
clean board and place 1 heaped tbs of
the cheese mixture in the centre of each,
pressing down to flatten slightly. Brush
edges with a little water and top with
remaining wrappers, sealing edges, while
easing out any air. Set aside or store,
covered, in the fridge until cooking.
For the butter and walnut sauce, toast
walnuts in a large, deep frypan over
medium-high heat, stirring occasionally,
for 3-5 minutes until golden and fragrant.
Remove from pan and set aside.
Reheat same pan over medium-high
heat. Add butter and cook, swirling, for
1 minute or until melted and starting to
turn a nutty golden brown. Add vinegar,
swirling pan to combine. Remove from
heat and cover to keep warm.
To cook ravioli, bring a large saucepan
of lightly salted water to a simmer over
medium-high heat. Gently lower in ravioli,
one at a time, and cook, gently stirring
occasionally, for 3-5 minutes until the
ravioli rises to the surface.
Using a slotted spoon, transfer cooked
ravioli to the butter sauce pan, carrying
SHORT & FILLED
along some of the pasta water. Sprinkle
over extra 30g Parmigiano and shake pan
gently over medium heat to combine and
coat ravioli in the sauce until the cheese
starts to melt. Remove from the heat and
gently toss through the walnut sauce.
Serve topped with extra finely grated
Parmigiano and basil leaves.
RAVIOLI DI SPINACI
E RICOTTA (SPINACH
& RICOTTA RAVIOLI)
SERVES 6
You’ll need a pasta machine and
a wheeled pasta cutter.
3 large bunches (400g total) spinach,
trimmed
1
1 /4 cups (300g) fresh cow’s or sheep’s
milk ricotta, well drained
1 cup (80g) finely grated Parmigiano
Reggiano (substitute parmesan),
plus extra, finely grated, to serve
Finely grated zest of 1 lemon (or large
pinch of nutmeg)
120g unsalted butter, chopped
1 small bunch sage, leaves picked
FRESH EGG PASTA DOUGH
240g tipo 00 flour (super-fine soft
Italian flour)
160g finely ground semolina flour,
plus extra, to dust and roll
5 large eggs, at room temperature
For the dough, place flours in a medium
bowl and make a well in the centre. Add
eggs to the well. Using a fork, pierce
yolks, then swirl egg, using the fork to
start incorporating the flour into the
egg. Once egg has been absorbed,
use your hands to bring in the rest of
the flour and work into a dough.
On a lightly floured surface, knead the
dough until smooth (about 6-8 minutes).
Once the dough is smooth, place in
a snug-fitting bowl (this will prevent it
from springing back when rolling it out).
Set aside to rest for at least 20 minutes.
Meanwhile, to make the filling, rinse the
spinach well, then cook in a frypan over
high heat, covered, with just the water
clinging to the leaves, until wilted.
(Sturdier winter spinach could be lightly
boiled in salted water.) Drain spinach and
set aside to cool slightly. Squeeze out
most of the water. Chop spinach.
Place spinach in a bowl with the ricotta,
grated Parmigiano and lemon zest (or
nutmeg). Season with salt flakes and
freshly ground black pepper.
Once the dough has rested, divide
into 4 portions, then enclose 3 portions
in plastic wrap and set aside.
Starting on the thickest setting of
your pasta machine, run dough portion
through 2-3 times, folding it in half each
time and dusting with extra semolina, until
elastic. Keep rolling the dough through
the settings, dusting with semolina and
reducing the thickness each time, until
2mm thick. Place pasta on a semolina-
dusted tray and cover with a clean tea
towel while you roll remaining portions.
If the day is warm, work with one strip
of pasta at a time, keeping the remainder
covered with a clean tea towel. Fold
a strip of pasta in half lengthways, then
unfold so you know what surface area is
available for the filling. Before filling, run
your hand under the strip of pasta to
make sure it isn’t sticking to the worktop.
If it starts to stick, dust a little extra
semolina underneath.
Using a teaspoon, place small mounds
of filling at 3.5cm intervals along the strip.
Fold over pasta to cover the filling and
press down around each mound of filling
with your index fingers to ease out the air.
Use a wheeled cutter to seal the short
and long sides of the strip and then to
cut the ravioli apart between each mound
of filling. Lay the ravioli on a tea towel
dusted with semolina flour, making sure
ravioli pieces do not touch each other,
or they will stick together.
Before cooking ravioli, do a quick
check and re-seal any open ones. Cook
ravioli in a large saucepan of boiling
salted water for 3-6 minutes (cooking
time will depend on thickness of pasta)
until they float to the surface. Drain and
transfer to a serving plate.
Meanwhile, melt the butter in a small
delicious.com.au 101

saucepan over low heat, then add the
sage leaves. Cook for 3-4 minutes until
crisp. Spoon on top of ravioli. Serve
sprinkled with freshly ground black
pepper and extra Parmigiano.
CELERIAC & SAGE RAVIOLI
WITH KALE AND BLUE CHEESE
SERVES 4
You’ll need a pasta machine (or see note).
25g unsalted butter, plus 50g extra
1 onion, thinly sliced
1/2 celeriac, peeled, cut into small cubes
2 garlic cloves, thinly sliced
16 sage leaves, half roughly chopped
1 cup (250ml) vegetable stock or water
200g kale, leaves only
75g soft blue sheep’s cheese
(substitute regular blue cheese)
PASTA
11/3 cups (200g) tipo 00 flour (super-fine
soft Italian flour), plus extra, to dust
2 eggs
Finely ground semolina flour, to dust
To make the filling, heat butter in a
heavy-based saucepan over medium-high
heat. When butter is foaming, add the
onion, celeriac and garlic. Season with
salt flakes and freshly ground black
pepper, and cook, stirring regularly, for
10-15 minutes until vegetables soften
and slightly caramelise.
Add chopped sage to the pan and
cook, stirring regularly, for a few minutes,
then pour in the stock. Cover with a
lid and bring to a simmer. Reduce heat
to medium-low, then gently simmer for
15-20 minutes until celeriac is very tender.
Remove pan from the heat.
Use a slotted spoon to transfer
vegetables to a blender or food
processor, reserving pan with cooking
liquid. Whiz until a thick, smooth puree,
gradually adding a little cooking liquid,
if needed. Season, then spoon into a
bowl, cover and chill until required.
For the pasta, combine the flour and a
pinch of fine salt in a large bowl. Make a
well in the centre and crack in the eggs.
102 delicious.com.au
SHORT & FILLED
Use a fork to break yolks, then slowly
incorporate the flour a little at a time.
Once you have a soft dough, transfer
to a clean work surface. Knead dough
for 8-10 minutes until smooth and silky.
Wrap dough in plastic wrap. Rest in the
fridge for 30-40 minutes.
Divide dough into 2 even portions.
Shape each portion into a flat rectangle,
then enclose 1 portion in plastic wrap
and set aside. Starting on the thickest
setting of your pasta machine, run dough
through 2-3 times, folding it in half each
time and dusting both sides of pasta
lightly with flour each time you roll, until
dough is smooth and elastic. Keep rolling
dough through settings, lightly dusting
with flour and reducing the thickness
each time. After the second-thinnest
setting, cut the pasta in half widthways,
lay the two sheets on a floured surface
and cover with a clean tea towel. Repeat
with the second dough portion.
Place 14-16 heaped teaspoonfuls of the
celeriac filling 4-5cm apart along half of
one sheet of pasta, using no more than a
quarter of the mixture. Using a wet pastry
brush, dampen pasta around the filling.
Carefully fold over the other half of the
pasta, gently pressing it down around
the filling and easing out any air pockets.
Using a sharp knife, trim pasta around
filling into even squares, then arrange,
without edges touching on a tray liberally
dusted with flour. Sprinkle with a little
more semolina. Repeat with remaining
pasta sheets and celeriac filling.
To cook the ravioli, bring a large
saucepan of salted water to the boil.
Set a large frypan over low heat. Add
the extra 50g butter to the frypan with
the whole sage leaves.
Drop ravioli, in batches, into the boiling
water. Cook for 3 minutes, then lift out
with a slotted spoon and place straight
into the pan of bubbling butter, carefully
turning to coat. Keep water on a simmer.
Add kale to the simmering pasta water,
cook for 1-2 minutes until tender, then
drain and stir through the pasta mixture.
Divide among serving plates. Crumble
over the blue cheese and sprinkle with
freshly ground black pepper to serve.
NOTE: If you don’t have a pasta
machine, use a large rolling pin to roll
out the dough as thinly as you can.
POTATO GNOCCHI WITH PORK
SAUSAGE, CAVOLO NERO
& CHERRY TOMATO SAUCE
SERVES 4-6
1kg floury potatoes, such as sebago,
scrubbed
1/2 cup (40g) finely grated parmesan,
plus extra, to serve
2 egg yolks
1 tbs salt flakes
250g tipo 00 flour (super-fine soft
Italian flour), sifted, plus extra to dust
1/3 cup (80ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, thinly sliced
1/2 bunch sage leaves, finely chopped
600g pork sausages, casings removed
2 x 250g punnets cherry tomatoes
1 cup (250ml) pure (thin) cream
1/2 bunch cavolo nero, roughly chopped
2 tbs unsalted butter
Place potatoes in a large saucepan of
cold water, bring to the boil, then cook
for 15 minutes or until tender. Drain well,
then set aside to cool slightly.
When cool enough to handle, remove
skins and pass through a potato ricer
(you should have about 850g potato) into
a large bowl. Add parmesan, yolks, salt
and flour. Gently mix into a soft dough,
adding a little extra flour, if too sticky –
don’t overwork or gnocchi will be tough.
Turn dough onto a lightly floured
bench and dust hands with flour. Gently
roll one-quarter of the dough into a
40cm-long log. Use a sharp knife to cut
log into 1cm pieces. Place gnocchi on a
floured tray in a single layer. Repeat with
remaining dough. Chill until required.
Meanwhile, heat 2 tbs oil in a large
saucepan over medium heat. Cook onion,
stirring often, for 6-8 minutes until soft.
Add garlic, sage and sausage, and cook,
breaking up meat with a spoon, for
6-8 minutes until meat is golden brown.
Potato gnocchi with pork
sausage, cavolo nero
& cherry tomato sauce
Burnt butter and cherry
tomatoes with cavatelli

A simple tomato and herb sauce and a sprinkling of cheese

is all that’s needed to make homemade pasta sing. This entire
dish only requires SEVEN INGREDIENTS.

Add tomatoes to the pan and cook for
10 minutes or until blistered. Stir through
cream and cavolo nero. Cook, stirring
occasionally, for 4-6 minutes. Season with
salt flakes and freshly ground black pepper.
Cook gnocchi in a large saucepan of
boiling salted water, in batches, for 30-60
seconds until they float to the top. Using
a slotted spoon, gently transfer to a bowl.
Heat remaining 2 tbs oil and the butter
in a large frypan over medium heat. In
batches, fry gnocchi for 2-3 minutes until
crispy, then add to the pork sauce. Toss
to combine. Divide among serving bowls.
Serve sprinkled with extra parmesan and
freshly ground black pepper.
VEAL TORTELLINI WITH
PUTTANESCA SAUCE & GREMOLATA
SERVES 4
2 tbs extra virgin olive oil
6 anchovy fillets in oil, drained
2 garlic cloves, thinly sliced
1/3 cup (50g) pitted kalamata olives, halved
400g can crushed tomatoes
500g fresh veal tortellini
GREMOLATA
2 tbs extra virgin olive oil
2 tbs capers, washed, rinsed
1/2 cup flat-leaf parsley leaves,
finely chopped
Zest of 1 small lemon
For the gremolata, place the oil in a small
saucepan over high heat. Add capers and
cook for 2 minutes or until crispy. Drain
on paper towel and combine in a bowl
with parsley and lemon zest. Season with
salt flakes and set aside until required.
Heat oil in a large non-stick frypan over
medium heat. Add anchovies and cook,
breaking them up with a wooden spoon,
for 2-3 minutes. Add garlic and cook,
stirring, for 2 minutes. Add olives and
tomato, then cook, stirring constantly,
for 5-8 minutes until sauce is reduced.
Cook tortellini in a large saucepan of
boiling salted water according to packet
instructions. Drain, reserving 1/4 cup
(60ml) cooking water. Toss tortellini and
SHORT & FILLED
reserved cooking water into sauce.
Serve, topped with gremolata.
BURNT BUTTER AND CHERRY
TOMATOES WITH CAVATELLI
SERVES 2
80g salted butter
500g cherry tomatoes, halved
4 oregano sprigs, leaves picked
2 garlic cloves, finely chopped
Handful of finely grated Parmigiano
Reggiano (substitute parmesan),
plus extra, to serve
CAVATELLI DOUGH
11/ 3 cups (200g) finely ground semolina
flour, plus extra to dust
90ml warm water
For the dough, place flour in a large bowl
and make a well in the centre. Pour in
water, then use your hands to combine
the water and flour until mixture starts to
come together (texture will be crumbly).
Tip onto a lightly floured surface, squeeze
into a ball, and knead for 5-7 minutes until
soft and smooth. Wrap in plastic wrap
and rest for 20 minutes.
Cut off a small piece of dough, about
5cm x 2cm (keep rest of dough covered
with a clean tea towel) . Roll into a
1cm-thick rope, then cut into 1cm lengths.
Lightly flour a small cutting board
(you’ll need gnocchi board if you want
grooves in the pasta) and tip at an angle.
Place a piece of dough at the top of the
board then, with the side of your thumb,
drag dough down the board so it almost
curls over your thumb. Transfer curl to a
floured tray. Repeat cutting, dusting and
shaping until all dough is used up.
Melt butter in a large frypan over
medium-high heat. Once butter starts
to spit, reduce heat to medium-low and
gently stir for 4-5 minutes, or until deep
brown in colour with a nutty fragrance.
Add tomato, oregano and garlic to the
pan, and cook, stirring occasionally, for
5 minutes. Once tomato starts to release
its juices, leave to simmer for 10 minutes.
Meanwhile, cook the cavatelli in a large
saucepan of boiling salted water until
al dente. Drain, reserving 1/2 cup (125ml)
cooking water. Toss pasta through
tomato mixture with Parmigiano and
1/4 cup (60ml) cooking water, adding more
water if needed, until glossy and creamy.
Transfer to a serving plate. Scatter with
extra Parmigiano and freshly ground
black pepper, to serve
ORECCHIETTE WITH
CIME DI RAPA & ’NDUJA
SERVES 4
2 bunches (600g total) cime di rapa
(from specialty greengrocers)
1/4 cup (60ml) extra virgin olive oil,
plus extra to serve
3 garlic cloves, thinly sliced
1/4 tsp chilli flakes
250g cherry tomatoes
1 cup (250ml) vegetable stock
50g ‘nduja (spreadable salami, from
specialty grocers and delis)
6 anchovy fillets in oil, drained, finely
chopped
400g orecchiette
Finely grated zest and juice of 1 lemon,
plus extra wedges, to serve
Finely grated parmesan, to serve
Separate cime di rapa stalks and leaves.
Finely slice stalks and roughly chop leaves.
Heat oil in a large saucepan over
medium-high heat. Add garlic and chilli,
and cook, stirring often, for 3 minutes or
until garlic turns golden. Add cime di
rapa stalks, tomatoes and stock. Cook,
stirring often, for 8 minutes or until stalks
are tender. Add ‘nduja and anchovy, and
cook, stirring occasionally, for 6-8 minutes
until tomatoes soften.
Meanwhile, cook pasta in a large
saucepan of boiling salted water according
to packet instructions, adding cime di
rapa leaves in the last 30 seconds. Drain,
reserving 1/2 cup (125ml) cooking water.
Stir pasta, leaves and pasta water into
sauce to coat. Add lemon juice and zest,
and season to taste. Serve topped with
extra oil and parmesan, and with lemon
wedges alongside.
delicious.com.au 105
Twirl your fork through textured strands bathed in sensational sauces.
 Whiz up some fresh herbs, nuts, cheese and
zucchini and you have the ultimate sauce to
TOSS THROUGH PASTA. Feel free to play with
the herbs – try tarragon and parsley.
 LONG PASTA

This deliciously satisfying dish MAKES THE

MOST OF many ingredients you probably
already have in the pantry or fridge.

delicious.com.au 111

Look beyond the bolognese, and try your SPAGHETTI tossed
through a creamy, fragrant pesto; dial up the flavour with
a rich ham hock sauce; or go luxe with lobster.
ZUCCHINI PESTO PASTA
SERVES 4-6
500g spaghetti
1 cup (250ml) extra virgin olive oil
1 bunch basil, leaves picked, plus
extra leaves, to serve
1 bunch flat-leaf parsley, leaves picked
1 cup roasted oily nuts (we used
cashews, pine nuts and macadamias)
150g finely grated parmesan
3 small zucchini, trimmed, 2 roughly
chopped, 1 thinly sliced on
a mandoline
Finely grated zest and juice of 1 lemon
30g unsalted butter
2 balls burrata, torn
Cook the pasta in a large saucepan of
boiling salted water for 2 minutes less
than packet instructions. (The pasta will
finish cooking when in the pan.)
Meanwhile, to make the pesto, place oil
and 1/ 2 tsp salt in a blender and whiz for
1 minute to froth up (this helps to retain
the colour of the herbs). Add herbs and
whiz to combine. Add nuts and whiz to
finely chop. Add half the parmesan, the
chopped zucchini and lemon zest, and
whiz until combined. Season with salt
flakes and stir in lemon juice.
Drain pasta, reserving 1 cup (250ml)
cooking liquid. Return pasta to the pan
with sliced zucchini, butter and 1/4 cup
(60ml) cooking liquid. Spoon in as much
pesto as you like, adding more cooking
liquid to loosen, if needed. Toss gently
to combine.
Divide among serving plates. Scatter
with extra basil, torn burrata and remaining
parmesan. Season with salt flakes and
freshly ground black pepper to serve.
NOTE: Store leftover pesto in an airtight
container in the fridge for up to 1 month.
112 delicious.com.au
LONG PASTA
SPAGHETTI WITH LOBSTER
SERVES 4
Begin this recipe at least 3 hours ahead.
You’ll need a large stockpot.
1 garlic clove
250g cherry tomatoes
1 tbs extra virgin olive oil
20g unsalted butter
3/4 cup (180ml) passata
1 tbs tomato paste
Finely grated zest of 1 lemon, plus
juice of 1/2 lemon
1/ 2 cup chopped dill, basil and tarragon
300g lobster tail meat (reserved from
broth below), roughly chopped
400g fresh or dried spaghetti, cooked
according to packet instructions
LOBSTER BROTH
1.5kg uncooked lobster, flesh removed
and reserved, shell reserved
1 each carrot and onion, chopped
2 celery stalks, chopped
4 garlic cloves, peeled
2 tbs fennel seeds
1 tsp mustard seeds
1 tbs black peppercorns
1/2 bunch flat-leaf parsley (stems
and leaves)
1 tbs dried dill
1 tsp smoked paprika
2 tbs tomato paste
1/2 cup (125ml) apple cider vinegar
For the lobster broth, preheat oven
to 200°C/180°C fan-forced.
Roughly break up reserved lobster shell
and arrange on a baking tray. Cook for
20-25 minutes until dark golden brown.
Add carrot, onion, celery and garlic to
the tray and cook for 15 minutes, or until
edges of vegetables are caramelised
Transfer shell and vegetables to a large
stockpot. Add remaining ingredients
and 2 tsp salt flakes. Cover with 3L water.
Bring to the boil over medium-high
heat. Reduce heat to medium. Simmer,
uncovered, for 2 hours, or until reduced
(you’ll need at least 750ml strained
broth). Strain and set aside until required.
To make the lobster sauce, preheat
oven to 200°C/180°C fan-forced. Place
garlic and tomatoes on a small baking
tray and roast for 10-12 minutes until
tomatoes start to soften.
Place oil, butter, 3 cups (750ml) lobster
broth, passata, tomato paste, tomatoes
and garlic, lemon zest and juice, and herbs
in a large saucepan over medium heat.
Bring to a simmer and cook, stirring
occasionally, for 5-8 minutes until sauce
has reduced slightly. Season. Add lobster
meat and reduce heat to low. Cook for
3-4 minutes until lobster is just cooked
through. Stir pasta through sauce to coat.
Divide between serving bowls. Sprinkle
with freshly ground black pepper to serve.
HAM HOCK, TOMATO & PEA PASTA
SERVES 6-8
Begin this recipe 4 hours ahead.
1/4 cup (60ml) extra virgin olive oil
3 garlic cloves, thinly sliced
1 onion, finely chopped
2 bay leaves
1 bunch flat-leaf parsley, stems and
leaves finely chopped
5 sage leaves, chopped
500g tomatoes, roughly chopped
2 x 400g cans whole peeled tomatoes
1.2kg smoked ham hock
1 parmesan rind, plus finely grated
parmesan to serve
400g spaghetti
1 tsp caster sugar
1 cup (120g) frozen peas
 Make this quick and easy pasta your
go-to WEEKNIGHT MEAL. Corn, cream,
garlic and wine... it’s simple but superb.
Corn alfredo
 LONG PASTA

Preheat oven to 160°C/140°C fan-forced.

Heat oil in a large ovenproof saucepan
over medium-high heat. Add garlic, onion
and herbs. Cook, stirring, for 6-7 minutes
until softened. Add all tomato, ham hock,
parmesan rind and 4 cups (1L) water. Bring
to the boil. Cover with a lid. Transfer to
oven and cook for 2 hours 30 minutes-
3 hours until meat falls off the bone.
Remove ham hock from pan. When
cool enough to handle, shred meat into
small pieces. Discard skin and bones.
Place pan with sauce over high heat. Family puttanesca
Cook, stirring frequently, for 30-35 minutes
until reduced and thickened. Season with
salt flakes and freshly ground black
pepper. Remove parmesan rind.
Meanwhile, cook spaghetti in a large
saucepan of boiling salted water
according to packet instructions. Drain.
Return ham to sauce with sugar and
peas. Cook for 1-2 minutes until heated
through. Toss through spaghetti. Top
with grated parmesan and freshly ground
black pepper to serve.

FAMILY PUTTANESCA
SERVES 4

100ml extra virgin olive oil

4 garlic cloves, thinly sliced
6 anchovy fillets in oil, drained
80g tomato paste
1 tsp brown sugar
400g can whole peeled tomatoes
1/4 cup (60ml) red wine
1/2 tsp dried oregano
1/2 cup (75g) pitted kalamata olives
1/4 cup (50g) capers in vinegar, drained
400g bucatini pasta, cooked according
to packet instructions
Heat oil in a saucepan over low heat. Add
garlic and anchovies, and cook, stirring
occasionally, for 10-12 minutes until garlic
softens and anchovies dissolve. Add
tomato paste and sugar. Increase heat to
medium. Cook, stirring, for 5-7 minutes
until the tomato paste has caramelised.
Add tomatoes, wine and oregano to the
pan. Bring to a simmer. Break up tomatoes
with a spoon. Cook, stirring occasionally,
for 10-12 minutes until reduced and thick.
Add olives and capers. Cook for 2 minutes.
Season with salt flakes and freshly ground
black pepper. Stir in pasta until coated.
Serve sprinkled with more black pepper.
CORN ALFREDO
SERVES 4
50g unsalted butter
2 garlic cloves, finely chopped
1 cup (250ml) white wine
300ml thickened cream
11/2 cups (240g) frozen corn kernels
400g tagliatelle
2 cups (160g) finely grated parmesan
3 egg yolks
Melt butter in a large frypan over medium
heat. Add garlic and cook, stirring often,
for 2 minutes until softened. Add wine
and bring to a simmer. Cook, stirring
occasionally, for 4 minutes until reduced
by half. Add cream and corn, and cook,
stirring occasionally, for 3 minutes or until
slightly reduced. Season to taste.
Meanwhile cook pasta in a large
saucepan of boiling salted water
according to packet instructions. Drain,
reserving 3/4 cup (180ml) cooking water.
Whisk parmesan and egg yolks in
a bowl and season with salt flakes.
Toss pasta into corn mixture. Stir
through parmesan mixture and reserved
cooking water. Season to taste, and serve.

delicious.com.au 115

PICI CON LE BRICIOLE
(PICI WITH BREADCRUMBS)
SERVES 4
1/2 cup (125ml) extra virgin olive oil
2 garlic cloves, crushed
4 anchovy fillets in oil, drained
1 tsp chilli flakes
3/4 cup (50g) fresh sourdough
breadcrumbs
Finely grated pecorino, to serve
PICI
11/3 cups (200g) tipo 00 flour (super-fine
soft Italian flour)
1
1 4 cups (200g) semola rimacinata (fine
/ texture. If you’d like to prepare a part of
durum wheat flour), plus extra, to dust
For the pici pasta, combine the flours
on a clean surface. Form a pyramid and
make a well in the centre. Slowly pour
200ml water into the well, incorporating
the flour by carefully swirling the liquid
with your hands or a fork. Continue until
you have a smooth dough. If you find your
dough comes together before you finish
incorporating all the flour, stop there; if
it’s too sticky, dust over some extra flour.
You want a ball of dough that springs
back when you poke it and it no longer
sticks to your hands when you roll it.
Enclose dough in plastic wrap and rest
for at least 30 minutes and up to 4 hours.
Divide dough into 4 portions on a
well-floured surface. Cover 3 portions
with a tea towel until required. Roll out
remaining portion until about 5mm thick,
then cut into 3mm-wide long strips.
Using the palms of your hands, roll
each strip into a long, round noodle
until about 2mm-thick, similar to an
udon noodle. Dust with plenty of extra
semolina flour and place in a single layer
on a large tray dusted with semolina flour.
Repeat with remaining dough portions.
Cook the pici in a large saucepan of
boiling salted water for 3-4 minutes (the
time will depend on the thickness of your
pici) until al dente. Drain.
Meanwhile, heat the oil in a large, deep
frypan over medium heat. Cook the garlic
and anchovy, stirring constantly, for
116 delicious.com.au
LONG PASTA
4-5 minutes until garlic softens and
just begins to turn light golden, and
the anchovy has dissolved.
Add chilli and breadcrumbs to the
pan and cook, stirring frequently, for
5 minutes or until breadcrumbs are
crisp and deep golden brown.
Add drained pici to the pan with the
anchovy and garlic mixture, then toss
to combine. Serve immediately,
sprinkled with pecorino and freshly
ground black pepper.
NOTE: Don’t make this pasta too far in
advance, as the pici could start sticking or
drying out too much, which can affect the
this recipe ahead of time, make the sauce
– it will keep well in an airtight container,
such as a jar, for a few days in the fridge.
But otherwise, start first by making the
dough. Then, while it’s resting, start
making the sauce. Go back to the dough
once it’s rested, and by the time you’ve
made the pasta and are ready to cook it,
the sauce will be ready, and still warm.
SPAGHETTI AGLIO E OLIO
(SPAGHETTI WITH GARLIC
AND OLIVE OIL)
SERVES 4
200ml extra virgin olive oil or
garlic-flavoured olive oil
10 garlic cloves, thinly sliced
1 tsp chilli flakes
400g spaghetti
1 bunch flat-leaf parsley, leaves
picked, finely chopped
Juice of 1 lemon
Heat oil in a large non-stick frypan over
medium-low heat. Add garlic and chilli
flakes, and cook, stirring occasionally,
for 10 minutes or until garlic is softened
and lightly coloured.
Meanwhile, cook spaghetti in a large
saucepan of boiling salted water
according to packet instructions. Drain,
reserving 1/3 cup (80ml) cooking water.
Stir pasta and cooking water into the
garlic mixture, then stir through parsley
and lemon juice. Season and serve.
SAFFRON PRAWN
& ZUCCHINI PAPPARDELLE
SERVES 4.
You’ll need a pasta machine (or see note).
16 green king prawns
1/4 cup (60ml) extra virgin olive oil
1 each onion, carrot and celery
stalk, chopped
1 tbs tomato paste
8 saffron strands
1 zucchini, cut into thin matchsticks
1 garlic clove, thinly sliced
1/3 cup (80ml) dry white wine
Finely grated bottarga (cured mullet or
tuna roe, from specialty grocers and
selected fishmongers), to serve
Basil leaves and lemon wedges, to serve
PASTA DOUGH (OR SEE NOTE)
250g semolina rimacinata (fine durum
wheat flour), plus extra, to dust
3 eggs
1 tsp extra virgin olive oil
For the pasta dough, place semolina flour
and a pinch of salt flakes in a bowl and
make a well in the centre. Add eggs and
oil to the well and work in with a fork until
combined. Transfer to a work surface and
knead until dough comes together as a
smooth ball (about 1 minute). Enclose in
plastic wrap and rest for 30 minutes.
To make the pasta, divide dough into
2 portions. Enclose 1 portion in plastic
wrap and set aside. Working with
remaining portion, start on the thickest
setting of your pasta machine. Run dough
through 2-3 times, folding in half each
time, until elastic. Keep rolling dough
through the settings, reducing the
thickness each time, until 2mm thick.
Place on a semolina-dusted tray and
cover with a clean tea towel while you roll
remaining portion. Rest for 15 minutes.
Cut each sheet into 20cm-long pieces,
sprinkle pieces with semolina, then stack
on top of each other. Roll up stack, then
cut roll into 2.5cm-wide coils. Dust with
more semolina flour, return to the tray
and keep in the fridge until ready to use.
Preheat oven to 200°C/180°C fan-forced.
Spaghetti aglio e olio
(Spaghetti with garlic
and olive oil)
Saffron prawn
& zucchini
pappardelle
(p 116)

For the stock, heat oil in a large non-stick
frypan over medium-high heat. Fry mullet
bones for 2 minutes each side. Transfer
to a large saucepan and set aside.
Reduce heat to medium. Add carrot,
celery, fennel and garlic to the frypan and
cook, stirring occasionally, for 3-4 minutes
until vegetables are starting to soften.
Add wine, scraping bottom of pan with
a spoon, and cook until wine is almost
completely evaporated. Transfer mixture
to the pan with the fish bones. Add
saffron and 4 cups (1L) water. Bring to
a simmer over medium heat and cook,
without stirring, for 30 minutes or until
reduced by half; you’ll need 2 cups
(500ml) stock. Strain through a fine sieve
lined with muslin. Discard solids.
Meanwhile, for the onion puree, heat
anchovy oil in a small saucepan over
medium-low heat. Add onion and cook,
stirring occasionally, for 4-5 minutes,
until softened. Reduce heat to low, add
anchovy and cook, covered and stirring
occasionally, for 20 minutes or until onion
is very soft and moist (add some water if
it starts sticking or gets too dry). Remove
pan from the heat. Stand, covered, for
5 minutes then, while still hot, blend
using a handheld stick blender until
a very smooth puree.
Cook pasta in a large saucepan of
boiling salted water for 2 minutes less
than packet instructions.
Meanwhile, heat 2 tbs olive oil in each
of 2 large deep frypans over medium-low
heat (see note). Divide garlic and chilli
between pans. Cook, stirring, for 1 minute
or until softened but not coloured. Add
1 cup (250ml) saffron stock to each pan,
then 1 tbs onion puree. Bring to a simmer.
Meanwhile, heat remaining 1 tbs oil in
a large non-stick frypan over medium-high
heat. Cook mullet, skin-side down, for
3-4 minutes until skin is crispy and flesh
turns opaque (no need to cook the other
side of this delicate fish). Set aside.
Once pasta is ready, use tongs to
transfer straight from the saucepan to
the frypans. Working quickly, toss over
low heat for 1-2 minutes to combine well,
finish cooking the pasta until al dente,
LONG PASTA
and form a thickened sauce. Remove
pans from heat and toss in lemon zest
and juice, and fennel fronds. Season to
taste with salt flakes. Toss until sauce
coats pasta really well, adding a little
pasta cooking water if mixture is too dry.
Swipe a small spoonful of remaining
onion puree over each serving plate and
top with pasta. Break mullet into large
bite-sized pieces and scatter over pasta.
Drizzle with leftover pan juices. Sprinkle
with extra fennel fronds to serve.
NOTE: We recommend using two pans,
as 400g of pasta in one pan is too much
for such a delicate pasta.
SLOW-COOKED OXTAIL
TAGLIATELLE WITH PANGRATTATO
SERVES 4
This dish can be made in advance and
stored in the fridge – flavours will improve
over time. Begin this recipe 3 hours ahead.
1/3 cup (80ml) extra virgin olive oil
1.5kg oxtail, cut through bone
into rounds (ask your butcher)
1 onion, roughly chopped
2 garlic cloves, thinly sliced
1 tbs tomato paste
1 tsp raw sugar
200ml dry white wine
400g can crushed tomatoes
1/2 bunch oregano, leaves picked
2 cups (500ml) chicken stock
500g tagliatelle
PARMESAN & LEMON PANGRATTATO
21/2 cups (175g) breadcrumbs made
from stale bread
1/4 bunch flat-leaf parsley, leaves
picked and finely chopped
2 /3 cup (50g) finely grated parmesan
1 tbs extra virgin olive oil
Finely grated zest of 1/2 lemon
Preheat oven to 160°C/140°C fan-forced.
Heat oil in a large deep ovenproof
frypan over medium-high heat. Season
oxtail well with salt flakes and freshly
ground black pepper, then sear in pan on
all sides until golden brown. Set aside.
Discard all but 1 tbs fat from pan and
reduce heat to medium. Add onion to
pan. Cook, stirring, for 2 minutes. Add
garlic and cook, stirring, for 1 minute.
Add tomato paste and sugar, then cook,
stirring, for 2 minutes. Add wine and
simmer until reduced by half.
Add crushed tomatoes to the pan and
simmer for 2 minutes. Return seared oxtail
with oregano and enough chicken stock
to just cover. Bring to a gentle boil, then
cover pan and transfer to the oven. Bake
for 2 hours or until oxtail is tender.
Meanwhile, for the pangrattato,
combine all ingredients in a bowl. Spread
over a baking tray and bake on a shelf
below the oxtail for the last 20-25 minutes
of cooking time, until golden brown.
Using tongs, transfer oxtail pieces to
a board. Bring sauce to the boil over
high heat and simmer for 5 minutes or
until thickened. Remove meat from bones
and return to the sauce, discarding
bones. Season to taste.
Cook pasta in large saucepan of
boiling salted water according to packet
instructions or until al dente. Drain pasta
well, then stir through the sauce. Serve
topped with a little pangrattato and with
the remaining pangrattato alongside.
CUSTOMISABLE CARBONARA
SERVES 4
20g butter
2 leeks trimmed, cut into 1cm rounds
1 tbs extra virgin olive oil
3 (200g total) pork and fennel sausages
250g rindless streaky bacon, cut into
3cm-wide pieces
6 large eggs, at room temperature
250g finely grated parmesan, plus
extra to serve
500g spaghetti
200g prosciutto, torn
1 small bunch flat-leaf parsley,
leaves chopped
1 small bunch dill, leaves picked
3 long green shallots, thinly sliced
diagonally
2 jalapenos or long green chillies,
thinly sliced diagonally
Small jar of pickled jalapenos
delicious.com.au 121

Bring a large saucepan of heavily salted
water to the boil over high heat. Preheat
oven to 100°C/80°C fan-forced.
While you wait for the water to boil,
heat the butter in a large frypan over
medium heat. Add leek and cook, turning
halfway through, for 8-10 minutes until
golden and softened. Transfer to a small,
ovenproof bowl. Keep warm in the oven.
Meanwhile, heat the oil in another large
frypan over medium heat. Using kitchen
scissors, snip ends off sausages, squeeze
out filling (discarding casings) and roll
meat into macadamia-sized meatballs.
Add meatballs to the pan and cook,
stirring occasionally, until browned all over
and cooked through. Transfer to a small,
122 delicious.com.au
LONG PASTA
ovenproof bowl and place in the oven.
Add bacon to same pan. Cook, stirring
occasionally, for 8-10 minutes until golden
and crisp. Transfer to a small, ovenproof
bowl and place in the oven.
Whisk eggs and parmesan in a large jug
until well combined. Season well with salt
flakes and freshly ground black pepper.
Cook the spaghetti in the boiling water
for 1 minute less than packet instructions.
Just before pasta is ready, place all
remaining ingredients in small bowls on
the table, along with the warmed bowls.
Drain pasta, reserving 1/ 2 cup (125ml)
cooking water, then return pasta to the
pan, off the heat. Whisk the reserved
cooking water into the egg mixture to
combine, then pour over the pasta in
the pan and toss vigorously until the
heat of the pasta cooks the egg and
creates a silky sauce.
Divide pasta between serving bowls.
Season with salt flakes and freshly ground
black pepper. Serve immediately for each
person to top with whatever combination
of ingredients from the bowls they desire.
15-MINUTE SPAGHETTI WITH
MUSSELS IN BIANCO
SERVES: 4
Quick to make but seriously impressive.
400g spaghetti
2 tbs extra virgin olive oil
3 eschalots, thinly sliced
1 small bunch flat-leaf parsley, stems
and leaves chopped separately
2 garlic cloves, finely chopped
1 cup (250ml) dry white wine
2kg mussels (or clams), scrubbed,
debearded
3 truss tomatoes, seeds removed
and discarded, chopped
Cook spaghetti in a large saucepan
of boiling salted water according to
packet instructions.
Meanwhile, heat oil in a large saucepan
over medium heat. Add eschalot and
parsley stem, and cook for 2-3 minutes
until eschalot softens. Add garlic and
cook for 1 minute or until fragrant.
Add wine to the pan and bring to a
simmer. Increase heat to high and stir
in the mussels. Cover with a lid and
cook, shaking the pan occasionally,
for 3-4 minutes until all mussels have
opened; discard unopened mussels.
Remove pan from the heat and stir
through the tomato and parsley leaves.
Drain pasta, reserving 1/ 2 cup (125ml)
cooking liquid. Stir pasta and reserved
liquid through the mussel mixture until
pasta is well coated. Season with freshly
ground black pepper to serve.
LONG PASTA

delicious.com.au 125

HERBY PORK MEATBALLS
WITH PESTO SPAGHETTI
SERVES 6
2 cups mixed herb leaves (we used
basil, flat-leaf parsley and mint),
plus extra, to serve
240ml extra virgin olive oil
3/4 cup (60g) finely grated parmesan (or
other hard cheese such as pecorino
or manchego), plus extra, to serve
1/4 cup (40g) roasted nuts (we used
almonds)
1/4 cup (50g) baby capers, drained
2 long red or green chillies, seeds
removed, chopped
3 garlic cloves
Zest of 1 lemon, juice of 1/2,
plus lemon wedges, to serve
500g pork mince
1 onion, coarsely grated, excess
liquid squeezed out
2 cups (140g) sourdough breadcrumbs
1 egg, lightly beaten
500g raw mixed green vegetables (we
used broccoli, zucchini and frozen
peas), roughly chopped
500g spaghetti
Place herbs, 1/3 cup (80ml) oil, parmesan,
nuts, capers, chilli, garlic, and lemon zest
and juice in a food processor. Whiz until
finely chopped.
Transfer half the herb mixture to
a bowl with mince, onion, 1/2 cup (35g)
breadcrumbs and egg. Season with salt
flakes and freshly ground black pepper,
then mix until well combined.
With slightly wet hands, roll heaped
1 tbs measures of the mince mixture into
balls and chill for 20 minutes to firm up.
Meanwhile, bring a large saucepan of
salted water to the boil, add vegetables
and cook for 5 minutes or until tender.
Refresh in a bowl of iced water. Drain well
and place in a food processor with the
remaining herb mixture and 1/ 3 cup (80ml)
oil, and whiz until finely chopped. Place
in a large bowl and set aside.
Heat 1 tbs oil in a large saucepan over
medium-high heat. Add meatballs and
cook, stirring occasionally, for 6-8 minutes
126 delicious.com.au
LONG PASTA
until evenly browned and cooked
through. Set aside and keep warm.
Heat remaining 1/4 cup (60ml) oil in
a small frypan over medium heat. Add
remaining 11/2 cups (105g) breadcrumbs
and cook, stirring frequently, for 5 minutes
or until crisp and golden. Season with salt
flakes and freshly ground black pepper.
Cook spaghetti in a large saucepan
of boiling salted water for 8 minutes or
until al dente. Drain, reserving 3/4 cup
(180ml) cooking water. Toss the spaghetti
and reserved cooking water into the
vegetable pesto to coat. Check seasoning.
Divide among serving bowls and top with
meatballs. Scatter with extra mixed
herb leaves and extra grated parmesan.
Season with freshly ground black
pepper. Serve with lemon wedges.
CREAM CHEESE, SMOKED
SALMON & SMOKED TROUT PASTA
SERVES 6-8
You can use any kind of smoked salmon
in this pasta dish – such as honey-smoked
or flavoured with black pepper.
250g cream cheese, softened
100g smoked salmon, finely chopped
140g hot smoked ocean trout or salmon,
skin removed, flaked
Zest and juice of 1 lemon, plus extra
lemon wedges, to serve
1 bunch dill, leaves picked, chopped
2 tbs baby capers
400g spaghettini
Place all ingredients, except spaghettini
and lemon wedges, in a large bowl.
Season with salt flakes and freshly ground
black pepper, then mix well to combine.
Meanwhile, place a large saucepan
three-quarters full of salted water over
high heat and bring to the boil. Add the
spaghettini and cook according to packet
instructions. Drain the cooked pasta,
reserving 1 cup (250ml) of pasta water.
Add the pasta to the cream cheese
mixture with 1/ 2 cup (125ml) reserved
water and toss until the sauce becomes
creamy and coats the pasta. Add more
water to loosen, if needed.
Season with salt flakes and freshly ground
black pepper, and serve with lemon
wedges alongside.
QUICK SPRING CARBONARA
SERVES 4-6
1/4 cup (60ml) extra virgin olive oil
50g salted butter, chopped
2 small zucchini, sliced lengthways
2 bunches asparagus, woody ends
trimmed
1 large leek, white part only,
thickly sliced
6 garlic cloves, thinly sliced
50g baby spinach leaves
500g spaghetti
4 large egg yolks, at room temperature
1 cup (80g) very finely grated parmesan,
plus extra, to serve
Finely grated zest and juice of
1 small lemon
Heat oil and butter in a large deep frypan
over medium-high heat. Once butter is
melted and foaming, add the zucchini
and cook, turning occasionally, for
2-3 minutes until cooked and golden.
Use tongs to transfer zucchini to a plate
and cover to keep warm.
Add asparagus to same pan and cook,
tossing occasionally, for 1 minute or until
just tender, bright green and golden. Use
tongs to transfer to plate with the zucchini.
Cover to keep warm and set aside.
Add leek and garlic to the same pan
and reduce heat to medium. Stir through
spinach and cook, tossing occasionally,
for 1 minute or until spinach wilts.
Remove pan from heat and return
zucchini and asparagus to pan.
Meanwhile, cook the spaghetti in a
large saucepan of boiling salted water
according to packet instructions (about
6-8 minutes) or until al dente. Drain,
reserving 3/4 cup (180ml) pasta water.
Whisk yolks, parmesan and 2 tbs cold
water in a large jug. Season well with salt
flakes and freshly ground black pepper.
Working quickly, use tongs to transfer
pasta from the saucepan to frypan with
the vegetables, and toss well to combine.
 Juicy handmade pork meatballs are the
STAR ATTRACTION in this pasta that
comes dressed with a pesto sauce of zesty
freshly whizzed herbs.

Herby pork meatballs with

pesto spaghetti
 LONG PASTA

Temper the egg yolk mixture with 1/ 2 cup

(125ml) pasta cooking water, whisking
with a fork to combine, then pour over
the pasta in the frypan and toss quickly
to coat, melt the cheese, and to work the
starch in the pasta (this will help thicken
the sauce). If the mixture looks a little dry,
add more of the pasta cooking water to
loosen – up to another 1/4 cup (60ml).
Toss lemon zest and juice into the
pasta mixture. Serve sprinkled with extra
parmesan and seasoned with more salt
flakes and freshly ground black pepper.

ULTIMATE CARBONARA
SERVES 4
If you want to make an authentic carbonara,
you need to use guanciale instead of bacon.

2 tbs extra virgin olive oil

200g guanciale (cured pig’s cheek, from
selected butchers and delis), sliced
500g spaghetti
4 large egg yolks, at room temperature
1/ 2 cup (40g) very finely grated parmesan

(we used a microplane), plus extra,

to serve
1/ 2 cup (40g) very finely grated pecorino

(we used a microplane)

Heat oil in a large, deep frypan over

medium heat. Add guanciale and cook,
stirring occasionally, for 6-8 minutes
until fat melts and guanciale is crisp.
Remove pan from heat.
Meanwhile, cook spaghetti in a large
saucepan of boiling salted water for
6-8 minutes until al dente. While pasta
cooks, whisk yolks, cheeses and 2 tbs
cold water in a jug. Season well with salt
flakes and freshly ground black pepper.
Working quickly, use tongs to transfer
pasta to the frypan and toss with guanciale.
Temper egg yolk mixture with 1/4 cup
(60ml) pasta cooking water, whisking with
a fork to combine. Pour into frypan and
toss quickly to coat pasta. Stir to melt the
cheese and work the starch in the pasta
(this helps thicken the sauce). If carbonara
looks a little dry, add a little more leftover
pasta cooking water to loosen.
Serve pasta immediately, seasoned
with freshly ground black pepper and
sprinkled with extra parmesan.
STROZZAPRETTI WITH
KING PRAWNS
SERVES 4
500g strozzapretti pasta (substitute
casarecce)
1/ 2 cup (125ml) extra virgin olive oil
400g green king prawns, peeled
(tails intact), deveined
6 garlic cloves, finely chopped
1 long red chilli, finely chopped
1/ 2 cup (125ml) dry white wine
2 / 3 cup (80g) seeded black olives
11/ 2 tbs fish sauce
1 cup flat-leaf parsley leaves,
finely chopped
CALAMARI & TOMATO SAUCE
1 small leek, white part only
1kg calamari tubes, cleaned,
roughly chopped
1
1 / 2 tbs extra virgin olive oil
1kg canned crushed tomatoes
1 tbs fish sauce
For the calamari sauce, place leek in
a food processor and whiz until finely
chopped. Remove and set aside. Add
calamari to the food processor (no need
to clean) and pulse until finely chopped.

delicious.com.au 129
 This fresh egg pasta meal is like
your traditional carbonara – RICH,
LUXE AND CREAMY – but with
a unique tuna and anchovy twist.
 LONG PASTA

PAPPARDELLE AL SUGO TONNATO

(PASTA WITH TUNA SAUCE)
SERVES 4

1 tbs extra virgin olive oil

1/3 cup (65g) capers, drained, rinsed

480g fresh pappardelle

80g guanciale, (cured pig’s cheek,
from selected butchers), thinly sliced
100ml double cream
2 bunches chives, very finely chopped

TONNATO SAUCE
2 anchovy fillets in oil, drained,
1 tsp oil reserved
150g can tuna in oil, drained
1 small garlic clove
Zest and juice of 1/2 lemon
2 egg yolks
1 tsp Dijon mustard
100ml olive oil

For the tonnato sauce, whiz anchovy fillets

and reserved oil, tuna, garlic, lemon
zest and juice, egg yolks and mustard in a
blender until smooth. With motor running,
gradually add oil until combined. Set aside.
Heat olive oil in a large frypan over
medium-high heat. Add capers and cook,
stirring, for 2-3 minutes until crisp. Using a
slotted spoon, transfer to a bowl. Set aside.
Cook pappardelle in a large saucepan
of boiling salted water for 21/ 2 minutes
or until almost al dente. Drain, reserving
1/4 cup (60ml) cooking water.

Return frypan to medium-high heat, add
guanciale and cook, stirring occasionally,
for 2-3 minutes until just starting to crisp.
Add cream and bring to a simmer. Add
pasta and generously sprinkle with freshly
ground black pepper. Toss to coat, then
stir through the tonnato sauce. Cook,
without boiling, until sauce is just heated
through, adding a little reserved cooking
water if you prefer a thinner sauce. Toss
through half the chives.
To serve, sprinkle with fried capers and
remaining chives.
NOTE: If you want to jazz this up, feel
free to finely grate bottarga over the top,
and also add some small diced raw tuna
to finish, if you want to impress.
CRAB, CHILLI & WHITE Cook pasta in a large saucepan of boiling
WINE SPAGHETTINI salted water according to packet
SERVES 4 instructions. Drain, reserving 1/2 cup
This dish hits the table in under 10 minutes. (125ml) cooking water.
Place butter and oil in a large frypan
400g spaghettini over medium heat. When butter starts to
80g salted butter foam, add garlic and chilli. Cook, stirring,
1/3 cup (80ml) extra virgin olive oil for 3 minutes or until soft and fragrant.
2 garlic cloves, crushed Add crab to the pan and stir to coat.
2 long red chillies (or to taste), seeds Cook, stirring frequently, for 1 minute.
removed, finely chopped Increase heat to high, add wine and
500g spanner crab meat simmer for 3 minutes or until reduced by
1/3 cup (80ml) white wine half. Add parsley, pasta, reserved cooking
3/4 cup flat-leaf parsley leaves, water and lemon juice and zest. Season
finely chopped with salt flakes and toss to combine.
Grated zest of 1 lemon and Serve immediately, sprinkled with
juice of 1/2 lemon freshly ground black pepper.

delicious.com.au 133
RECIPE
INDEX
PASTA SALADS
Greek-style pasta salad ..........................21
Grilled broccoli pasta salad....................18
Macaroni, radish & chorizo salad ...........25
Marinated grape, greens
& risoni salad.......................................26
Pasta salad with pea pesto
& hot-smoked salmon.........................17
Pasta salad with summer heirloom
tomatoes, basil oil and pecorino ........29
Prawn, chickpea & ‘nduja pasta salad ....14
Pumpkin & corn pasta with
pepita pangritata ................................25
Radicchio salad with fried
pumpkin ravioli....................................18
Risoni, garden pea & chorizo salad........25
Smoked paprika chicken & corn
76
pasta salad ..........................................14
Squashed tomato & black garlic
labneh pasta salad ..............................21
Summer pasta salad with green
goddess dressing................................18
Summer tomato & tuna pasta with Chicken neck brodo with spinach Baked maltagliati with Sicilian
pangrattato .........................................26 & ricotta tortellini ................................47 pork & fennel ragu ..............................76
Tuna risoni salad with herb oil ................14 Chickpea ribollita with baby ravioli Beef ravioli lasagne with pecorino
Tuna, sugar snaps, beans & pesto garlic bread ...........................36 bechamel.............................................68
& herb salad ........................................29 Chunky chicken, corn & risoni soup .......40 Braised beef shin & porcini
Zucchini, cucumber & goat’s curd Homestyle minestrone ...........................47 pasta bake...........................................68
pasta salad ..........................................14 Minestra maritata (Spicy ‘wedding’ Cheesy kimchi corn pasta bake..............59
Zucchini ‘noodle’ pasta with garden soup with Tuscan cabbage) ................44 Chestnut confettura cannelloni ..............56
green sauce.........................................17 Pasta e fagioli..........................................36 Chicken, leek & ricotta rigatoni..............67
Pork & fennel meatball soup with pasta ...39 Conchiglioni & sausage pasta bake .......60
SOUPS & BROTHS Supergreens risoni soup with Duck lasagne...........................................60
Beef cheek minestrone...........................48 parmesan rind .....................................44 Four-cheese cannelloni ..........................59
Blonde minestrone .................................42 Tortellini in brodo ...................................48 Lamb & rosemary ragu with
Cappelletti en brodo ..............................40 pecorino crumb...................................72
Chicken & risoni soup .............................44 PASTA BAKES Lasagne Napoletana...............................64
Chicken & risoni soup with greens Bacon, chestnut & sage mac ’n’ cheese Meatball fusilli bake ................................64
and gremolata.....................................39 with sourdough crumb........................72 Nonna’s lasagne......................................59

134 delicious.com.au
One-pan lamb shank, black olive
& chilli pasta bake ...............................56
Ravioli bake with sausage,
tomato and mozzarella .......................68
Sausage & sage-stuffed shells ...............67
Three-cheese mushroom
& lentil lasagne....................................72
Tuna mornay ...........................................75
SHORT & FILLED
Braised chicken, rosemary
& chilli pasta........................................87
Burnt butter and cherry tomatoes
with cavatelli......................................105
Celeriac & sage ravioli with
kale and blue cheese ........................102
Cheat’s meatball orecchiette .................84
Fusilli with ’nduja, cavolo nero
& lemon pangrattato ..........................93
Green rigatoni.........................................87
Lemon & chilli prawn pasta with
zucchini, basil and tomato ..................97
Maltese-style ricotta ravioli with zucchini
flowers in brown butter sauce ............88
Matriciana................................................94
Mozzarella ravioli with confit
zucchini and pecorino pangrattato ....84
Mushroom & cauliflower aglio e olio......97
Orecchiette with cime de rapa
& ’nduja .............................................105
Orecchiette with herb & garlic butter
and roasted cauliflower ......................84
Pork & fennel blonde bolognese ...........93
Potato gnocchi with pork sausage,
cavolo nero & cherry tomato sauce..102
Ravioli di spinaci e ricotta (Spinach
& ricotta ravioli).................................101
Semolina gnocchi osso bucco................94
Strozzapreti with zucchini flowers
& pangrattato......................................88
Three-cheese cheat’s ravioli
with butter & walnut sauce ...............101
Veal tortellini with puttanesca sauce
and gremolata...................................105
LONG PASTA
Boosted mushroom stroganoff ............130
Corn alfredo.......................................... 115
Crab, chilli & white wine spaghettini....133
Cream cheese, smoked salmon
& smoked trout pasta .......................126
Customisable carbonara ......................121
Family puttanesca................................. 115
15-minute spaghetti with
mussels in bianco ..............................122
Ham hock, tomato & pea pasta............ 112
Herby pork meatballs with
pesto spaghetti.................................126
Pappardelle al sugo tonnato
(Pasta with tuna sauce)......................133
Pici con le bricole
(Pici with breadcrumbs)..................... 116
Quick spring carbonara ........................126
Saffron prawn & zucchini
pappardelle....................................... 116
Slow-cooked oxtail tagliatelle
with pangrattato ...............................121
Spaghetti aglio e olio (Spaghetti
with garlic and olive oil) .................... 116
Spaghetti with lobster .......................... 112
Spaghettini with red mullet,
onion, anchovy and saffron .............. 118
Spaghettini with spanner crab
& zucchini ..........................................130
Strozzapreti with king prawns...............129
Ultimate carbonara ...............................129
Zucchini pesto pasta............................. 112
delicious.
EDITORIAL DIRECTOR
Kerrie McCallum

EDITOR-IN-CHIEF
Krysia Bonkowski

CREATIVE DIRECTOR
Hayley Incoll

FOOD DIRECTOR
Lucy Nunes

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Assistant Editor Corinne Parkes
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ART
Contributing Art Director Jill Henderson

Managing Director, National Sales Lou Barrett

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Director of Communications Sharyn Whitten
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Subscription Enquiries 1300 656 933; subs@magsonline.com.au

CREDITS

TITLE Photography Brett Stevens Styling Kirsten Jenkins

WELCOME Photography Mark Roper, Nikki To Styling David Morgan Recipe Elizabeth Hewson

CONTENTS Photography Ben Dearnley, Mark Roper Styling Kirsten Jenkins Recipe Marie Zarro

OPENERS Photography Chris Court, Mark Roper, Brett Stevens Styling Kirsten Jenkins, David Morgan
Recipes Lucy Nunes, Tracey Pattison

PASTA SALADS Recipes Shannon Bennett, Charlotte Binns-McDonald, Silvia Colloca, Georgie Esdaile, Colin
Fassnidge, Tom Gorringe, Bill Granger, Warren Mendes, Matt Moran, Helena Moursellas, Lucy Nunes, Darren
Robertson, Phoebe Wood Photography Chris Court, Ben Dearnley, Alan Jensen, Nigel Lough, Mark Roper, Anson
Smart, Brett Stevens, Alicia Taylor Styling Sue Fairlie-Cuninghame, Kirsten Jenkins, Emma Knowles, Hannah Meppem,
David Morgan, Vivien Walsh SOUPS & BROTHS Recipes Silvia Colloca, Kirsten Jenkins, Valli Little, Matt Moran,
Helena Moursellas, Lucy Nunes, Mitch Orr, Tracey Pattison, Dan Pepperell, Katie Quinn Davies, Ellie & Sam Studd,
Phoebe Wood Photography Chris Court, Ben Dearnley, Katie Quinn Davies, Mark Roper, Jeremy Simons, Anson Smart,
Brett Stevens Styling Kirsten Jenkins, Emma Knowles, David Morgan, Louise Pickford, Katie Quinn Davies, Vivien Walsh
PASTA BAKES Recipes Emiko Davies, Adam D’Sylva, Georgie Esdaile, Monty Koludrovic, Massimo Mele, Helena
Moursellas, Lucy Nunes, Khanh Ong, Tracey Pattison, Matteo Tine, Tom Walton, Phoebe Wood, Nino Zoccali
Photography Chris Court, Ben Dearnley, Nigel Lough, Rob Palmer, Mark Roper Styling Kirsten Jenkins, Emma
Knowles, David Morgan SHORT & FILLED Recipes Alice Adams Carosi, Jake Cassar, Silvia Colloca, Shane Delia,
Marion Grasby, Elizabeth Hewson, Jenna Holmes, Sammy Jakubiak, Kirsten Jenkins, Monty Koludrovic, Gill Meller,
Helena Moursellas, Lucy Nunes, Mitch Orr, Tracey Pattison, Matt Preston, Rachel Roddy, Ellie & Sam Studd,
Maurice & Sylvester Terzini, Carla Tomasi, Joseph Vargetto, Nigel Ward, Phoebe Wood Photography Chris Court,
Ben Dearnley, Nigel Lough, William Meppem, Andrew Montgomery, Mark Roper, Anson Smart, Brett Stevens, Nikki To
Styling Kirsten Jenkins, Emma Knowles, Gill Meller, David Morgan, Justine Poole, Vivien Walsh LONG PASTA
Recipes Shannon Bennett, Lucy Busuttil, Silvia Colloca, Danny Corbett, William Cowper, Emiko Davies, Adam D’Sylva,
Colin Fassnidge, Kirsten Jenkins, Ashley Kent, Matt Moran, Lucy Nunes, Andreas Papadakis, Tracey Pattison,
Matt Preston, Richard Ptacnik, Aaron Suine, Craig Will, Phoebe Wood Photography Guy Bailey, Chris Court,
Ben Dearnley, Nigel Lough, Mark Roper, Anson Smart, William Meppem Styling Kirsten Jenkins, Jerrie-Joy
Redman-Lloyd, Emma Knowles, David Morgan, Justine Poole

Cover image Chris Court

Cover recipe Colin Fassnidge
Cover styling Justine Poole
Back cover image Chris Court
Back cover recipe Emiko Davies
Back cover styling David Morgan
ISSN 1448-4455

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NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178).
 ALL-TIME FAVOURITES
Simple, yet oh, so satisfying, pasta offers up an infinite number of meal
options. From a classic bolognese or lasagne to rich ragus, soups, salads
and bakes of all descriptions, pasta’s many shapes and sizes mean you can
always find the perfect style for each and every dish. Inside this cookbook,
you’ll find 90+ of our best pasta recipes, bringing together a symphony
of flavours and textures that are guaranteed to please. There’s a world of
pastabilities on these pages, and every mouthful is sure to be truly delicious.

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