The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Ditali with broccolini and bread

You'll need

2 stalks (300gm) broccolini, 1cm trimmed from stalks, halved widthways ¼ cup olive oil 1 onion, finely chopped 2 cloves of garlic, finely chopped 1 tbsp finely grated lemon rind 70 gm (1 cup) dried coarse breadcrumbs (see below) 500 gm ditali or other short tubular pasta 75 gm (1 cup) grated pecorino


  • 01
  • Cook broccolini in boiling salted water for 3-5 minutes or until almost tender but still firm to the bite, drain well, then transfer to a bowl. Heat olive oil in a large saucepan, add onion and garlic and cook over medium heat for 5 minutes or until soft. Add cooked broccolini, lemon rind and breadcrumbs and cook, stirring occasionally, for another 5 minutes.
  • 02
  • Meanwhile, cook pasta in a saucepan of boiling salted water until al dente. Drain well, then add to broccolini mixture and toss to combine. Serve pasta divided among shallow bowls and scattered with grated pecorino.

Note To make coarse breadcrumbs, using day-old or stale sourdough or rustic-style bread, remove crusts and cut bread into large chunks, place on an oven tray and cook at 150C for 10-15 minutes or until dry and golden. Cool, then process in a food processor, using the pulse button, or place in a mortar and, using a pestle, pound unitl coarse. Breadcumbs may be frozen in airtight plastic bags for up to 3 months.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.