Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

James Hird and Todd Garratt: Pansotti with cime di rapa and salsa di noce (ravioli with cime di rapa and walnut sauce)


You'll need

1 bunch cime di rapa or cavolo nero, tough outer stalks removed 350 gm ricotta 50 gm aged pecorino or Parmigiano-Reggiano, finely grated 3 egg yolks ½ tsp freshly grated nutmeg 1 tbsp extra-virgin olive oil   Salsa di noce 250 gm walnuts in the shell, shells removed (130gm shelled) 50 gm finely grated Parmigiano-Reggiano 125 ml (½ cup) extra-virgin olive oil   Pasta dough 200 gm (1 1/3 cups) plain flour, plus extra for dusting 1 egg 2 egg yolks

Method

  • 01
  • Blanch cime di rapa until stalks are just tender (2-3 minutes), then refresh. Drain well, coarsely chop three-quarters into 5cm pieces, refrigerate until required. Squeeze out as much liquid as possible from remaining rapa, finely chop and combine with remaining ingredients, except olive oil, in a bowl with a fork, mixing lightly to combine. Season to taste, add extra pecorino or Reggiano to taste. Refrigerate until required.
  • 02
  • For salsa di noce, blanch walnuts in boiling water, then cool and remove any skins. Pound in a mortar and pestle until coarsely ground, add Reggiano and extra-virgin olive oil and season to taste (mixture should resemble pesto in texture – add more oil or Reggiano to achieve desired consistency). Stand at room temperature until required.
  • 03
  • For pasta dough, mix ingredients in a bowl until a smooth dough forms, turn onto a lightly floured work surface and knead until smooth, wrap in plastic wrap and set aside for 1 hour to rest. Divide dough in half and, working with one piece at a time, feed through pasta machine, rolling and folding as you go, reducing settings notch by notch until dough is 2mm thick. Transfer to a lightly floured tray, cover with a damp tea towel.
  • 04
  • Working with one pasta sheet at a time, (keep remaining covered with a damp tea towel), cut into rough 8cm squares, working quickly to avoid pasta drying out. Place a tablespoon of ricotta mixture in centre of each square. Lightly brush two edges with water and fold pasta over filling to form a triangle. Press edges to seal well and remove air, then join two points of the triangle on its longest side, pressing together. Place on a flour-dusted tray and repeat with remaining pasta and filling. Makes about 25.
  • 05
  • Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add pasta, cook 1 minute, add reserved cime di rapa and cook until pasta is al dente and cime di rapa is tender (30 seconds-1 minute), drain and toss in olive oil. Divide among bowls, drizzle with salsa di noce and serve.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.