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Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

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This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

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Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Bitter greens and ricotta cannelloni


You'll need

60 ml (¼ cup) olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 200 gm each chicory, cavolo nero and silverbeet leaves, thinly sliced 60 gm rocket leaves, thinly sliced ½ cup each coarsely chopped oregano and flat-leaf parsley 1 kg ricotta 50 gm each finely grated parmesan and pecorino, plus extra to serve ½ tsp finely grated nutmeg Finely grated rind of 1 lemon 1 quantity egg-yolk pasta dough 2 buffalo mozzarella, thickly sliced   Fresh tomato sauce 60 ml (¼ cup) olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 200 gm cherry tomatoes, halved 250 ml (1 cup) tomato passata

Method

  • 01
  • Heat oil in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Add chicory, cavolo nero and silverbeet, sauté until wilted (3-4 minutes), add rocket and herbs, stir to wilt (30 seconds). Transfer to a colander, press with a wooden spoon to drain excess water, transfer to a bowl, cool to room temperature. Stir in ricotta, parmesan, pecorino, nutmeg and lemon rind, season to taste and set aside.
  • 02
  • Cut pasta into eighteen 10cm x 12cm rectangles. Blanch, in batches, in boiling salted water until al dente (1 minute; see cook’s notes page 58), remove with a slotted spoon, refresh under cold running water and pat dry. With longest side of pasta rectangle facing you, spoon some of the ricotta mixture along longest edge. Roll away from you to form a loose cylinder, repeat with remaining pasta and filling. Arrange in an oiled 25cm x 35cm roasting pan, set aside.
  • 03
  • Preheat oven to 180C. For fresh tomato sauce, heat oil in a saucepan over medium-high heat, add onion and garlic, sauté until tender (3-4 minutes). Add tomato, cook until beginning to break down (5-6 minutes), then add tomato passata, simmer until thickened (2-3 minutes), season to taste and spoon fresh tomato sauce over cannelloni.
  • 04
  • Arrange buffalo mozzarella over fresh tomato sauce, scatter with extra parmesan and pecorino and bake until bubbling and golden (30-35 minutes). Serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2010

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