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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Cavolo nero and Fontina piadina


The lard in the pastry of this Romagnan classic creates a lovely flakiness. Don't wait for all of them to cook - these must be eaten straight from the pan.

You'll need

100 ml olive oil 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 200 gm young cavolo nero, coarsely torn 400 gm canned cherry tomatoes 2 tsp red wine vinegar 3 rosemary sprigs 250 gm Fontina, coarsely chopped   Piadina dough 525 gm (3½ cups) plain flour ½ tsp bicarbonate of soda 115 gm cold lard, coarsely chopped 1 tbsp olive oil

Method

  • 01
  • Heat 30ml olive oil in a saucepan over medium-high heat, add onion and garlic, stir occasionally until tender (5-6 minutes), add cavolo nero, cook until just wilted (3-4 minutes). Add tomato and 60ml water, season to taste, cook until thick (8-10 minutes). Remove from heat, stir in vinegar, cool.
  • 02
  • Meanwhile, combine remaining oil and rosemary in a small saucepan, cook over low heat until infused (4-5 minutes), set aside.
  • 03
  • For piadina dough, combine flour, bicarb soda and 1 tsp salt in the bowl of an electric mixer, add lard and with your fingertips, rub to combine. Add oil and 250ml water, mix on lowest speed with a dough hook until combined (2-3 minutes). Dough should come together easily and not be too dry; if it is, add extra water. Increase speed to high, knead until smooth and elastic (4-5 minutes). Divide dough into eight, form into balls, roll each on a lightly floured surface to 3mm thick. Cover with a damp tea towel to prevent drying out.
  • 04
  • Preheat 2 tsp rosemary oil in a frying pan over high heat. Add one dough disc and cook until light golden in parts (1-2 minutes), turn and spread with a little cavolo nero mixture and scatter with an eighth of the cheese. Cook until underside is light golden in parts and cheese starts to melt (1-2 minutes). Season to taste, fold in half, turn and cook for another minute and transfer to a plate. Repeat with remaining ingredients, drizzle with a little extra rosemary oil and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2009

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