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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Strozzapreti with walnut and gorgonzola sauce


You'll need

100 gm (1 cup) walnuts, roasted 2 cloves garlic, coarsely chopped 40 gm (½ cup) finely grated parmesan 125 ml (½ cup) extra-virgin olive oil ½ cup coarsely chopped flat-leaf parsley 400 gm dried strozzapreti (see note) 150 gm Gorgonzola piccante, coarsely crumbled (see note)

Method

  • 01
  • Combine walnuts, garlic and parmesan in a food processor and pulse until coarsely chopped, add olive oil and pulse to combine. Transfer to a bowl, add parsley, season to taste with sea salt and freshly ground black pepper and set aside.
  • 02
  • Cook pasta in a large saucepan of boiling salted water until al dente, then drain, reserving 2 tbsp cooking water. Add walnut mixture to pasta with cooking water, toss to combine, then add Gorgonzola and toss again. Serve immediately.

Note Strozzapreti, 'priest choker' in Italian, is a rolled short pasta available from select delicatessens. If unavailable, substitute with penne or other short pasta. Gorgonzola piccante is more peppery than Gorgonzola dolce latte, but you can substitute with dolce latte.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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