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Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Maltagliati di pane con calamari


You'll need

1 tbsp olive oil 5 (about 500gm) baby calamari, cleaned, washed and cut into 2cm pieces and tentacles halved 1 bunch of green onions (about 12), trimmed and cut into 3cm lengths 3 hearts of radicchio, leaves coarsely torn 3 cloves of garlic, finely chopped 200 ml dry white wine   Maltagliati di pane 1 cup (150gm) plain flour 100 gm fresh fine breadcrumbs cups (loosely packed) flat-leaf parsley leaves, finely chopped 2 55gm eggs, lightly whisked

Method

  • 01
  • For maltagliati di pane, combine flour, breadcrumbs and parsley on a work surface. Make a well in the centre, add eggs and a pinch of salt and, using a fork, gradually incorporate flour and eggs. Bring dough together and knead until smooth (3-5 minutes). Wrap in plastic wrap and refrigerate for 1 hour (dough will be sticky). Using a pasta machine at the widest setting, liberally flour dough and feed through the rollers, folding once or twice until the dough is smooth. Reduce settings notch by notch, feeding and rolling dough until it reaches the second last notch and is 2mm thick. Using a crinkle-cut pastry wheel, cut pasta into 4-5cm rough diamond shapes. Place on a tray between layers of baking paper dusted lightly with flour. Rest for 2 hours at room temperature.
  • 02
  • Cook pasta in boiling salted water until al dente (3-5 minutes). Drain, reserving ¼ cup of cooking liquid.
  • 03
  • Meanwhile, heat olive oil in a frying pan over high heat until very hot. Add calamari and sauté until starting to curl and turning opaque (1 minute). Add green onion, radicchio and garlic and cook, stirring, until radicchio starts to wilt (2-3 minutes). Add white wine and cook until reduced by a third (2 minutes). Season to taste with sea salt and freshly ground black pepper. Add pasta and toss to combine, adjusting sauce consistency with a little reserved pasta liquid if necessary. Season to taste, then serve immediately.

“My husband and I went to Café di Stasio in St Kilda recently and had a great night out. I really enjoyed the maltagliati di pane con calamari. Would Ronnie di Stasio be willing to share the recipe?”
Yvonne Hendry, Prahran, Vic

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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 6 people
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At A Glance

  • Serves 6 people

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