Week­night magic:

RE-CREAT THE ITAL­IAN MAGIC OF GUY GROSSI'S WINE BAR WITH HIS NEW BOOK.

Sunday Tasmanian - Tassie Living - - NEWS -

Guy Grossi reveals the magic Ital­ian recipes from his cel­lar bar

BU­CA­TINI ALL’AM­A­TRI­CIANA

“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)

EG­G­PLANT PARMIGIANA

“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)

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