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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

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The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

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New cruises 2017

Cue the Champagne.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Pansotti


You'll need

900 gm rainbow silverbeet, coarsely chopped 330 gm firm ricotta 20 gm finely grated Parmigiano-Reggiano, plus extra to serve 2 eggs 1 tbsp (firmly packed) each marjoram, basil and flat-leaf parsley, plus extra marjoram to serve Pinch of finely grated nutmeg   Pasta dough 450 gm (3 cups) "00" flour 2 eggs 125 ml dry white wine   Walnut sauce 80 gm walnuts 1 tbsp (firmly packed) marjoram 1 garlic clove, finely chopped 100 ml extra-virgin olive oil 30 gm finely grated Parmigiano-Reggiano

Method

  • 01
  • For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms. Knead on a lightly floured surface until smooth and elastic (3-5 minutes), wrap in plastic wrap and rest at room temperature (1 hour).
  • 02
  • Meanwhile, blanch silverbeet until just tender (2-3 minutes), drain, refresh and squeeze out excess water. Process in a food processor with cheeses, eggs, herbs and nutmeg to a smooth paste, season to taste, set aside.
  • 03
  • For walnut sauce, soak walnuts in warm water for 30 minutes, drain and remove any excess skin with the tip of a sharp knife. Process walnuts in a food processor with marjoram and garlic until finely puréed (1-2 minutes). Add oil and cheese, process to combine and set aside.
  • 04
  • Divide pasta dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick. Cut pasta sheets into 8cm squares, then place a tablespoon of filling in centre of each. Brush edges lightly with water, fold in half to form a triangle, press edges to seal and set aside in a single layer on a lightly floured tray.
  • 05
  • Cook pansotti in a large saucepan of boiling salted water until just al dente (1-2 minutes), remove with a slotted spoon and divide among warm bowls. Add 80-100ml pasta water to walnut sauce to thin to drizzling consistency, process until smooth, season to taste and drizzle over pasta. Scatter with extra cheese and marjoram and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Though it sits on the northern coast of Italy next to France, Liguria's most famous contributions to cucina Italiano are probably products of its hills: pesto, and the superb olive oil used to make it. Those oils also elevate other Ligurian sauces, such as this walnut salsa. Here it's served over the region's famous pansottti - triangular pasta parcels stuffed with greens and ricotta.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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