The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Ham hock, borlotti bean and pasta minestra with battuto lardo


You'll need

1 smoked ham hock (about 1kg) 2 each onions, carrots, celery stalks and baby fennel bulbs, diced 1 garlic clove, finely chopped 2 fresh bay leaves 2 thyme sprigs 1 tsp dried chilli flakes ½ quantity whole egg pasta dough 400 gm podded borlotti beans (about 550gm unpodded) 400 gm canned cherry tomatoes 300 gm cavolo nero (about 1 bunch), shredded To serve: finely grated parmesan, extra-virgin olive oil and oregano   Battuto lardo 75 gm lardo, finely chopped, at room temperature (see note) ¼ cup coarsely chopped flat-leaf parsley 1 tbsp each coarsely chopped thyme and oregano 1 garlic clove, finely chopped

Method

  • 01
  • Bring hock, onion, carrot, celery, fennel, garlic, bay leaves, thyme, chilli and 2.5 litres cold water to the simmer in a large saucepan over medium-high heat, reduce heat to low-medium, half cover with a lid and simmer until meat falls from the bone (1½-2 hours; top with extra water to keep hock covered if necessary).
  • 02
  • Meanwhile, cut pasta dough into rough 5cm squares, place in a single layer on a lightly floured tray and stand until slightly dried (1 hour).
  • 03
  • Meanwhile, for battuto lardo, process ingredients in a food processor until a smooth purée forms (1-2 minutes), season to taste and set aside.
  • 04
  • Remove hock with a slotted spoon and set aside to cool slightly. Add borlotti beans and tomatoes to pan, season to taste and simmer until beans are tender (25-30 minutes). Coarsely shred ham (discard skin, bone and sinew), return to broth with cavolo nero, simmer until tender (8-10 minutes) and season to taste.
  • 05
  • Meanwhile, cook pasta in a large saucepan of generously salted boiling water until just al dente (1-2 minutes), remove with a slotted spoon and add to soup with oil and battuto lardo to taste. Serve hot scattered with parmesan and oregano, with extra battuto lardo.
Note Lardo is salted, cured pork back-fat; it's available from Italian delicatessens and Italian butchers.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

The battuto lardo - cured pork back-fat mixed with flavourings, in this case herbs and garlic - adds a rich silky note to this minestra. The broth and dough can be made a day ahead.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×