SIM­PLE CORZETTI WITH SPICED WAL­NUT SAUCE

delicious - - ON TREND -

SERVES 4-6

Corzetti is round pasta stamped with an in­tri­cate de­sign. You will need a 7.5cm round cookie cut­ter for this recipe.

11/ 2 cups (150g) wal­nuts, toasted,

crum­bled, plus ex­tra to serve 2 slices (140g) stale sour­dough bread 3/4 cup (180ml) milk 1/4 cup (60ml) chicken stock, warmed, plus ex­tra 6 cups (1.5L) 1/4 cup (20g) finely grated parme­san, plus ex­tra to serve 2 gar­lic cloves, crushed 1/4 tsp each ground cin­na­mon and ground cloves 1/4 bunch flat-leaf pars­ley, leaves picked, plus ex­tra leaves to serve 3/4 cup (180ml) ex­tra vir­gin olive oil, plus ex­tra to serve

CORZETTI PASTA DOUGH (SUB­STI­TUTE STORE-BOUGHT PAPPARDELLE OR FETTUCCINE)

4 eggs 400g tipo 00 flour

To make the wal­nut sauce, place wal­nuts, bread, milk, stock, parme­san, gar­lic, spices and pars­ley in a food pro­ces­sor and whiz un­til well com­bined. With the mo­tor run­ning, grad­u­ally add oil in a steady stream un­til com­bined. Sea­son to taste.

For the pasta, com­bine eggs and flour in a bowl. Us­ing your hands, stir into a

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