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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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Apple and cinnamon hot cross buns

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Clams and artichokes with alioli


You'll need

  Clams and artichokes 4 (about 1kg) globe artichokes lemons, halved 2 tbsp extra-virgin olive oil 2 cloves garlic, thinly sliced 125 ml (½ cup) dry white wine 1 kg clams (vongole), soaked in cold water for 30 minutes ¼ cup finely chopped flat-leaf parsley To serve: crusty bread   Alioli 6 cloves garlic 1 tbsp sea salt 4 egg yolks 625 ml (2½ cups) extra-virgin olive oil ½ lemon, juice only

Method

  • 01
  • For alioli, using a pestle pound garlic and sea salt to a fine paste in a mortar, transfer mixture to a food processor and add egg yolks, then with motor running, slowly add olive oil in a steady stream and process until thick and emulsified. Add lemon juice and 1 tbsp cold water to thin a little, transfer to a bowl, cover with plastic wrap and refrigerate until needed. Makes about 2 cups.
  • 02
  • Trim artichoke stalks to 2cm and snap off tough outer leaves until you reach the pale, tender inner leaves. Using a small, sharp knife, trim bases by cutting down the length of the stem to remove outside of stalk. Trim 2cm from the top of each artichoke, halve lengthways, then immediately rub cut surfaces with a lemon half. Using a teaspoon, scoop out hairy, fibrous choke and discard, place artichoke halves in a bowl of acidulated cold water.
  • 03
  • Place artichokes in a large saucepan, cover with water and bring to the boil over medium heat, simmer for 10-12 minutes or until tender. Drain using a colander, reserving 1 cup of cooking liquid. Set aside to cool.
  • 04
  • Heat olive oil over medium heat in a heavy-based large frying pan, add garlic and sauté until almost golden brown. Add reserved artichoke liquid and wine and simmer for 3 minutes, add clams and cook for 2-3 minutes or until clams have opened. Add artichokes to pan, stir mixture well and cook for another 3 minutes, scatter with parsley and serve immediately with alioli to the side and crusty bread to mop up the juices.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Chilled manzanilla sherry.

Featured in

Oct 2007

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