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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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Momofuku's steamed buns

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...

Olive and Taleggio arancini with fresh tomato sauce


You'll need

12 verde gigante olives (see note) 150 gm Taleggio, rind trimmed 50 gm (1/3 cup) plain flour 2 eggs, lightly beaten 140 gm (2 cups) fresh breadcrumbs For deep frying: vegetable oil   Risotto 750 ml (3 cups) chicken stock 2½ tbsp extra-virgin olive oil 50 gm flat pancetta, finely diced 1 onion, finely chopped 4 cloves of garlic, finely chopped 200 gm (1 cup) carnaroli rice 125 ml (½ cup) dry white wine 50 gm finely grated parmesan   Fresh tomato sauce 3 (about 400gm) very ripe vine-ripened tomatoes, blanched, peeled and seeds removed, coarsely chopped 80 ml (1/3 cup) extra-virgin olive oil 3 sprigs each of thyme, basil and oregano 1 clove of garlic, finely chopped 2 tsp aged red wine vinegar

Method

  • 01
  • For risotto, bring stock to a simmer over medium heat. Meanwhile, heat oil in a large saucepan over low heat, add pancetta, onion and garlic, cook until onions are translucent (8-10 minutes). Add rice and stir for 1 minute to coat the grains. Deglaze pan with wine, then add a ladleful of stock at a time, stirring occasionally and ensuring stock is absorbed before adding more, until stock is completely absorbed and rice is creamy and cooked al dente (35-40 minutes). Stir through parmesan and season to taste with sea salt and freshly ground black pepper. Spread risotto on a tray to cool, then refrigerate for 2 hours.
  • 02
  • For tomato sauce, combine ingredients in a small saucepan and cook over low heat until tomato breaks down (15-20 minutes). Season to taste and set aside.
  • 03
  • Using a sharp paring knife, remove olive flesh from pits in a single piece. Place a thumbnail-sized piece of Taleggio in the centre of each olive and remould olive around cheese. (The olive won’t wrap all the way around.)
  • 04
  • Divide risotto into 12 balls, flatten, and place a Taleggio-stuffed olive in the centre of each. Mould risotto around each olive until completely enclosed.
  • 05
  • Heat vegetable oil in a deep fryer or a large, deep saucepan to 170C. Place flour, eggs and breadcrumbs in separate bowls. Roll balls in flour, dip in egg, coat in breadcrumbs and deep-fry in batches until golden (4-5 minutes). Drain on absorbent paper, and serve with tomato sauce to the side.
Note Verde gigante olives are sold in jars at Italian delicatessens. You can substitute with other large green olives.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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