Far­falle with Gor­gonzola fon­duta, zuc­chini, basil and toasted nuts

Gourmet Traveller (Australia) - - Food -

SERVES 4 // PREP TIME 30 MINS // COOK 5 MINS (PLUS REST­ING) No time to make the far­falle? No prob­lem. Choose a dried pasta with a rough, al­most dusty-look­ing sur­face to bet­ter hold the sauce. Pic­tured p107. 2 tbsp olive oil

2 zuc­chini, thinly sliced into rounds

4 zuc­chini flow­ers, baby zuc­chini thinly sliced and flow­ers torn, sta­mens dis­carded

2 tbsp coarsely chopped roasted hazel­nuts

2 tbsp coarsely chopped roasted pis­ta­chio nuts Basil, torn, to serve

Finely grated parme­san, to serve


300 gm (2 cups) “00” flour, plus ex­tra for dust­ing

75 gm (½ cup) semolina

4 eggs


200 ml milk

300 gm Gor­gonzola dol­celatte, crum­bled

1 For pasta dough, process in­gre­di­ents and a pinch of salt in a food pro­ces­sor un­til a dough forms. Add a cou­ple of tea­spoons of wa­ter if nec­es­sary to bring it to­gether. Turn out onto a lightly floured sur­face and knead un­til smooth (2-3 min­utes). Cover with plas­tic wrap and leave to rest for

30-40 min­utes.

2 Di­vide pasta dough into

6 and, work­ing with a piece at a time (keep re­main­ing cov­ered), roll through a pasta ma­chine on the widest set­ting a few times, fold­ing as you go, to lam­i­nate the dough, then dust with a lit­tle flour to pre­vent stick­ing. Con­tinue rolling and fold­ing, re­duc­ing set­tings notch by notch un­til pasta is a long thin sheet. Cut sheet length­ways into 3 strips about 2.5cm wide, then cut strips into 5cm pieces. Pinch each piece in the mid­dle to form a bow and set aside on a lightly floured tray. Re­peat with re­main­ing pasta dough.

3 For Gor­gonzola fon­duta, bring milk to the boil, then stir in Gor­gonzola un­til melted

(1-2 min­utes). Blend with a hand-held blender un­til smooth, sea­son to taste and keep warm.

4 Heat olive oil in a large fry­ing pan over high heat. Add sliced zuc­chini, in­clud­ing baby zuc­chini, and fry un­til golden (2-4 min­utes).

5 Cook pasta in a saucepan of boil­ing salted wa­ter un­til al dente (3-4 min­utes). Drain, re­serv­ing some pasta wa­ter. Add pasta and 1 tbsp re­served wa­ter to zuc­chini. Serve topped with fon­duta, zuc­chini flow­ers, nuts, basil and parme­san. Wine sug­ges­tion Or­ange skin-con­tact mal­va­sia.

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