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Rockpool Bar & Grill: Pea, bacon and chilli broth with gnocchetti

You'll need

400 gm dried gnocchetti 40 gm butter 1 dried long red chilli 1 garlic clove, finely chopped 60 ml (¼ cup) extra-virgin olive oil 125 gm cold-smoked speck, finely diced, skin reserved 1 anchovy fillet, chopped 1.8 litres white chicken stock 300 gm podded green peas (about 750gm unpodded) Juice of ½ lemon 1 small handful flat-leaf parsley, thinly sliced


  • 01
  • Cook the gnocchetti in a large saucepan of boiling salted water until al dente, then drain.
  • 02
  • Meanwhile, place butter, chilli, garlic and 2tbsp of olive oil in a large frying pan over low heat and cook until the garlic is just starting to colour. Add the speck and anchovy, cook until the speck starts to crisp, then add the stock, peas and reserved speck skin. Bring to the boil, then reduce heat to a simmer and cook until the liquid has reduced by one-third.
  • 03
  • Add the gnocchetti, lemon juice, parsley and remaining 1 tbsp of olive oil and season to taste. Discard the skin. Serve in warmed soup bowls.
Note Rockpool Bar & Grill, by Neil Perry, will be published in October by Murdoch Books ($79.99, hbk). In this preview, recipes have been reproduced with minor GT style changes.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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