Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Giardiniera with gnocco fritto


You'll need

To serve: thinly sliced Italian meats such as prosciutto, coppa and salami   Gnocco fritto 50 ml milk 5 gm dried yeast 500 gm (31/3 cups) “00” flour 150 ml olive oil For dusting: fine semolina For deep-frying: vegetable oil   Giardiniera 500 ml (2 cups) white wine vinegar 300 gm butter beans or green beans, trimmed, thinly sliced lengthways, on the diagonal 300 gm asparagus, trimmed, thinly sliced 60 ml (¼ cup) extra-virgin olive oil 3 garlic cloves, thinly sliced 2 thyme sprigs

Method

  • 01
  • For gnocco fritto, warm milk in a small saucepan over medium heat to lukewarm (20-40 seconds). Add yeast, stir to dissolve and set aside until starting to foam (2-3 minutes). Place flour in the bowl of an electric mixer fitted with a dough hook, then add yeast mixture, olive oil, a pinch of fine sea salt and 200ml lukewarm water while mixing on low speed. Mix until a smooth dough forms (3-5 minutes), cover with a damp tea towel and rest in a warm place until doubled in size (1-1½ hours).
  • 02
  • Meanwhile, for giardiniera, bring vinegar and 1 litre water to the boil in a saucepan over medium-high heat, add beans and asparagus and cook until just tender (2-3 minutes), drain, refresh (see cook’s notes p58) and drain again. Discard vinegar solution. Combine in a bowl with remaining ingredients, season to taste and set aside.
  • 03
  • Knock back dough, knead until smooth, then place in bowl, cover with a damp tea towel and set aside until doubled in size (30 minutes). Knock back dough, then roll to 1mm thick using a pasta machine. Cut dough into 3cm x 8cm strips and set aside on a tray lined with baking paper and dusted with fine semolina.
  • 04
  • Preheat oil in a deep saucepan or deep-fryer to 180C. Fry dough in batches, turning occasionally, until golden and puffed (1-2 minutes); be careful as hot oil may spit. Drain on absorbent paper, season to taste with salt and serve with giardiniera and meats.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“The dish was inspired by a visit to Bologna, where I walked from one trattoria to another experiencing the simple, high-quality dishes on offer. I remember ordering some antipasti and out came this plate of affettati (cured meats)and gnocco fritto, warm and savoury pillows of fried dough.” Pasquale Trimboli, Italian & Sons, Braddon, ACT

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×