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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.

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Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Malloreddus with prawns and smoked bottarga


You'll need

350 gm malloreddus (gnocchetti Sardi) (see note) 1 tbsp olive oil 4 cloves of garlic, thinly sliced 1 small red chilli, thinly sliced 6 basil leaves 25 gm butter 100 gm smoked bottarga, finely grated (see note)   Prawn stock 8 large green tiger prawns, shells removed and reserved and intestinal tract removed 2 tbsp olive oil 1 carrot, coarsely chopped 1 onion, coarsely chopped 1 stalk of celery, coarsely chopped 3 cloves garlic, coarsely chopped 400 gm canned whole tomatoes ½ bunch (about 5 stalks) basil 750 ml (3 cups) fish stock, or water 1 fresh bay leaf 5 whole black peppercorns

Method

  • 01
  • For prawn stock, preheat oven to 180C, place prawn shells on an oven tray, drizzle with 1 tbsp oil and roast for 10 minutes or until starting to soften. Heat remaining oil in a heavy-based saucepan over medium heat, add carrot, onion, celery and garlic and cook for 5-10 minutes or until starting to colour. Add prawn shells, tomatoes and basil, cook, stirring, for 5 minutes or until thick, then add stock, 2 tsp sea salt, bay leaf and peppercorns. Bring to the boil, skimming surface, then reduce heat and simmer for 30 minutes. Strain through a fine sieve, discarding solids. Makes about 3 cups.
  • 02
  • Bring a large pot of salted water to the boil, add malloredus and cook for 10-15 minutes or until al dente, then drain.
  • 03
  • Meanwhile, in a large frying pan, heat oil, add garlic and chilli and cook for 2 minutes or until starting to colour, add prawn stock and basil leaves. Bring to the boil, reduce heat and simmer for 20 minutes or until reduced to 2 cups. Cut prawns into 2cm pieces, add to stock with malloredus and cook for 10 minutes or until stock is almost absorbed and prawns are cooked through. Add butter and bottarga and cook, stirring, for 2 minutes or until it reaches a creamy consistency. Serve immediately.
Note Malloredus, or gnocchetti Sardi, is small, shell-shaped pasta, coloured with saffron, available from Italian delicatessens. Michael Gwizdek makes his own. Bottarga is dried mullet roe, available at fishmongers and specialty food stores. Smoked bottarga is available at Karasumi Australia, (07) 3868 1983 and select fishmongers.

"Da Noi in Melbourne makes one of my favourite pasta dishes. Would you print chef Michael Gwizdek's recipe for malloredus with prawns?"
Ricardo Piccioni, Glebe, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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