RE-CREAT THE ITALIAN MAGIC OF GUY GROSSI'S WINE BAR WITH HIS NEW BOOK.
Guy Grossi reveals the magic Italian recipes from his cellar bar
“Bucatini, like thick spaghetti with a hole in the centre, has a firm chewiness while allowing you to slurp it up in large mouthfuls. Its classic counterpart is this sauce from Amatrice in central Italy.” SERVES 6 500g good-quality bucatini (or spaghetti) 200g pecorino Amatriciana sauce 2 x 400g cans whole peeled tomatoes ¼ cup (60ml) olive oil 3 cloves garlic, finely chopped 1 onion, finely chopped 1 long red chilli, finely chopped 2 bay leaves 150g guanciale (cured pig’s cheek) or 10 thin slices flat pancetta, diced cup (95g) tomato paste ½ cup (125ml) white wine For the Amatriciana sauce, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Heat the olive oil in a large heavy-based saucepan over medium-low heat, add the garlic and onion and cook for 8-10 minutes until the onion is translucent. Add the chilli, bay leaves and guanciale or pancetta and cook until the fat on the meat becomes translucent. Mix in the tomato paste and cook for 1 minute, then deglaze the pan with the white wine and bring to the boil. Add the puréed tomato and bring back to the boil. Reduce the heat to low and simmer for 10-15 minutes or until the sauce is rich and flavoursome. Season to taste.
Bring a large saucepan of salted water to the boil, then add the bucatini. Move the pasta around gently so it doesn’t stick and cook for about 7 minutes or until al dente.
Drain the pasta and add to the sauce, tossing until well combined. Serve scattered with freshly grated pecorino. PER SERVE • 19G PROTEIN • 3G SAT FAT • 64G CARB • 7G SUGARS • 675MG SODIUM • 485 CAL (2030KJ)
“This works well served with antipastostyle dishes alongside.” SERVES 6-8 6 (about 1.8kg) eggplants
cup (80ml) olive oil 1¼ cups (100g) grated Parmigiano 500g fresh mozzarella, thinly sliced 1½ tbs dried oregano Tomato sauce 2 x 400g cans whole peeled tomatoes ¼ cup (60ml) olive oil 2 cloves garlic, finely chopped 1 onion, finely chopped ¼ cup (60ml) tomato paste 2 basil leaves For the tomato sauce, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Heat oil in a large heavy-based saucepan over medium-low heat, add garlic and onion and cook for 8-10 minutes until the onion is translucent. Add the tomato paste and basil and cook, stirring, for 2-3 minutes. Add the puréed tomato and season. Stir in 1 cup (250ml) water and simmer for 45 minutes or until sauce is rich and flavoursome. Season.
Preheat the oven to 200°C. Trim the tops of the eggplants and peel, then cut crossways into roughly 5mm-thick slices.
Working in batches, heat a little of the oil in a large heavy-based frying pan over medium-high heat. Add eggplant and fry for 3-4 minutes each side until lightly browned and tender. Drain on paper towel.
Cover the base of a 30cm x 20cm baking dish with a little tomato sauce, then a layer of eggplant, a sprinkling of Parmigiano, a layer of mozzarella, a pinch of oregano and season. Repeat, finishing with the sauce and a sprinkling of Parmigiano. Bake for 40-45 minutes until golden (cover the top with foil if it starts browning too much). PER SERVE • 22G PROTEIN • 14G SAT FAT • 13G CARB • 10G SUGARS • 735MG SODIUM • 465 CAL (1950KJ)
PACCHERI WITH PORK SAUSAGE
“Serve this rustic ragù with a green salad.” SERVES 6-8 500g good-quality paccheri (or rigatoni) Grated Parmigiano, to serve Sausage ragù 3 x 400g cans whole peeled tomatoes 1.2kg (about 12) pork and fennel
sausages 150ml olive oil 3 cloves garlic, finely chopped 1 small onion, finely chopped 1 stick celery, finely diced 1 small carrot, finely diced 1 long red chilli, finely chopped 2 bay leaves 2 tbs chopped flat-leaf parsley 100g tomato paste 150ml white wine For the ragù, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Slice sausages into chunks or, if you prefer, remove skins from sausages and break up meat. Heat 100ml olive oil in a large heavy-based saucepan or flameproof casserole over medium heat. Add sausage meat in batches and cook until nicely browned. Transfer to a plate or tray.
Heat remaining olive oil in the same pan, add garlic and onion and cook for a few minutes without colouring. Stir in celery, carrot, chilli, bay leaves and parsley and cook for 6-8 minutes until vegetables have softened. Mix in tomato paste and cook for a few minutes, then return sausage meat to pan. Deglaze pan with the wine and bring to the boil. Add puréed tomato and 1 cup (250ml) water and season. Return to the boil, then reduce heat and simmer gently for 35-40 minutes until ragù is rich and flavoursome. Adjust seasoning if needed.
Bring a large saucepan of salted water to the boil. Add pasta and stir gently so it doesn’t stick together. Cook for 6 minutes or until al dente. Drain pasta and add to the ragù. Give it a good mix and serve topped with freshly grated Parmigiano. PER SERVE • 29G PROTEIN • 14G SAT FAT • 56G CARB • 8G SUGARS • 1140MG SODIUM • 770 CAL (3230KJ)
TROFIE AL PESTO GENOVESE
“Substitute a short store-bought pasta IF YOU’D RATHER NOT MAKE THE TROfiE.” SERVES 6-8 6 kipfler potatoes, peeled and cut
into 1cm dice 200g green beans, trimmed and
halved lengthways Shaved pecorino, to serve Trofie dough 600g fine durum wheat flour, plus extra for dusting Pesto 150g basil leaves ½ cup (80g) pine nuts 1 clove garlic, roughly chopped cup (25g) grated Parmigiano cup (25g) grated pecorino cup (160ml) olive oil For dough, place flour, ½ tsp salt and 340ml water in an electric mixer fitted with the dough hook. Mix on low for 15 minutes or until a smooth dough forms. Wrap in plastic wrap and refrigerate for 2 hours to rest.
Divide dough into 4 equal pieces and roll each into a 1.5cm-thick rope, then cut into 1cm pieces. Roll each piece between the palms of your hands into a little tube with tapered ends – you only need to rub your hands back and forth a few times. Place on a well-floured tray and cover with a tea towel to prevent the pasta drying out while you make the rest.
For pesto, wash basil in cold water, then spin dry. Place basil, pine nuts, garlic and cheeses in a food processor and blend to combine. With motor running, gradually add oil to form a fine paste. Season.
Bring a large saucepan of salted water to the boil, add potato and cook for 8 minutes. Add the trofie, giving it a gentle stir so it doesn’t stick, and cook for 3 minutes. Add the beans and cook for another 2 minutes. By now the pasta should be al dente and the vegetables just tender. Drain, reserving a little cooking liquid.
Place the trofie and vegetables in a large bowl. Add enough pesto to coat well, then toss with a splash of the reserved cooking liquid to emulsify and bring everything together. Season and serve in warm bowls and top with shaved pecorino. PER SERVE • 14G PROTEIN • 5G SAT FAT • 62G CARB • 1G SUGARS • 265MG SODIUM • 570 CAL (2380KJ)
CHICKEN ALLA CACCIATORA
“SERVE THIS WITH SOURDOUGH BREAD.” SERVES 6 30g dried forest mushrooms 120ml olive oil 6 chicken Marylands (leg and thigh
portions), jointed 2 onions, finely chopped 2 cloves garlic, finely chopped 2 tsp finely chopped red chilli 3 tbs chopped sage 500g button mushrooms, sliced ½ cup (140g) tomato paste 1½ cups (375ml) red wine 4 cups (1 litre) chicken stock or water Soak the dried mushrooms in 1 cup (250ml) warm water for 1 hour.
Preheat the oven to 200°C. Heat half the olive oil in a flameproof casserole over medium-high heat, add the chicken and cook for 8-10 minutes until golden brown all over. Remove and set aside. Discard the fat from pan.
Reduce the heat to medium and heat the remaining olive oil in the casserole. Add the onion, garlic, chilli and sage and cook for 3-5 minutes. Scoop the dried mushrooms out of the soaking liquid, then strain the liquid into a container and reserve. Add the soaked mushrooms to the casserole, mix well, add the button mushrooms, cook for 5 minutes, then stir in tomato paste and cook for 2 minutes. Deglaze the pan with red wine and bring to the boil, then add reserved soaking liquid and stock or water. Bring back to the boil, then reduce the heat and simmer for 10 minutes. Return the chicken to the pan, cover with a lid or foil, transfer to the oven and bake for 35-40 minutes until the chicken is tender. Serve with sourdough to soak up the juices. PER SERVE • 52G PROTEIN • 16G SAT FAT • 9G CARB • 7G SUGARS • 1080MG SODIUM • 815 CAL (3400KJ)