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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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Restaurant Hubert's stracciatella with lemon and orange


"From rags to riches, king of the stretched curds," says Pepperell. "Add good anchovies, and stracciatella makes for a happy life." Begin this recipe a day ahead to infuse the oil.

You'll need

500 gm stracciatella di bufala (see note) Finely grated rind of 1 orange   Smoked lemon oil 125 ml (½ cup) olive oil 5 gm finely grated lemon rind (from about 2½ lemons) 150 gm (2 cups) woodchips

Method

  • 01
  • For smoked lemon oil, warm oil and lemon rind in a covered saucepan over very low heat to infuse (about 45 minutes). Cool, then refrigerate overnight. Strain. Transfer oil to a heatproof bowl placed in a large roasting pan. Heat woodchips in a frying pan over high heat until ignited and smoking (or do this with a blowtorch). Cover with another pan to smother flames, then transfer woodchips to roasting pan, cover with foil and leave to smoke for 15 minutes. Remove oil from pan and set aside to cool.
  • 02
  • Spread stracciatella on a serving plate and spoon on 2-3 tbsp lemon oil (remaining oil will keep refrigerated in an airtight container for a month). Sprinkle with orange rind, scatter with sea salt flakes and freshly cracked black pepper, and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Note Stracciatella is available from specialist cheesemakers such as La Stella Latticini. If it’s unavailable, substitute burrata or buffalo mozzarella.

Drink Suggestion

2014 Willi Schaefer Graacher Riesling, Trocken.

Featured in

April 2016

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