Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Maltagliati di pane con calamari (bread maltagliati with calamari)


You'll need

50 ml extra-virgin olive oil 300 gm calamari, cleaned and cut into 1cm strips 7 salad onion bulbs, thinly sliced ½ head radicchio, leaves separated and coarsely torn 2 garlic cloves, finely chopped 100 ml dry white wine   Maltagliati 100 gm (2/3 cup) plain flour, sifted 75 gm fine dry breadcrumbs ½ cup (firmly packed) flat-leaf parsley, finely chopped 3 eggs For dusting: fine semolina

Method

  • 01
  • For maltagliati, combine flour, breadcrumbs, parsley and a pinch of salt in a bowl. Form a well in the centre, add eggs, stir to combine, turn onto a lightly floured surface and knead until smooth (5-7 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour). Feed dough through a pasta machine starting at the widest setting, flouring dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick. Cut into two 60cm sheets, place on a lightly floured work surface, cover with a damp tea towel and set aside to rest (5-10 minutes). Cut pasta sheets into 2.5cm-wide strips using a fluted wheel cutter, then cut on an angle to form even diamond shapes. Spread pasta diamonds on a tray lightly dusted with fine semolina and set aside to dry (3 hours).
  • 02
  • Heat olive oil in a frying pan over high heat, add calamari, salad onion, radicchio and garlic, stir occasionally until radicchio wilts (2-3 minutes), deglaze with wine and season to taste.
  • 03
  • Meanwhile, cook maltagliati in a large saucepan of boiling salted water until al dente (3-4 minutes). Drain pasta (reserve 30ml pasta water), add to calamari with reserved water, toss to combine, season to taste and serve.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

"The maltagliati - its name literally means 'badly cut' - is a fresh and simple dish with nowhere to hide. It's been a perennial favourite at the restaurant for close to 20 years now. If the calamari is not the absolute best, we will not serve it." Steven Rofe, Café di Stasio, St Kilda, Vic

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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