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.

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.

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.

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.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Ricotta and pecorino tarts (casadinas)


You'll need

100 gm sultanas 350 gm well-drained ricotta 150 gm young Pecorino Sardo, freshly grated 60 gm fine semolina, sieved ¼ tsp saffron threads (see note) 3 eggs, lightly beaten 100 gm caster sugar Finely grated rind of 1 lemon and 1 orange   Casadinas dough 400 gm “00” flour, plus extra for dusting 2 eggwhites, lightly beaten 25 gm butter, melted

Method

  • 01
  • Cover sultanas with warm water and set aside to reconstitute (about 30 minutes), drain and pat dry.
  • 02
  • For casadinas dough, sift flour and a pinch of fine sea salt into the bowl of an electric mixer fitted with a dough hook. With the machine running, pour in the eggwhites then 150ml of water and mix until absorbed. Mix in butter, then start adding water, a little at a time, to form a firm dough (about 100ml; you may not need it all – towards the end it doesn’t take much extra water for the dough to become too soft). Tip dough onto a lightly floured work bench and knead with the heels of your hands until smooth and elastic (about 5 minutes). Wrap in plastic wrap and set aside for about 1 hour.
  • 03
  • Meanwhile, push ricotta through a fine sieve into a mixing bowl. Stir in pecorino, semolina, sultanas, saffron and a pinch of fine sea salt. Add beaten egg, one-third at a time, mixing well between additions. Stir in sugar, then lemon and orange rind, and mix well.
  • 04
  • Cut the dough in half and, using a rolling pin on a lightly floured work bench, flatten slightly. Cover one piece of dough with a tea towel to prevent it drying out. Pass the other piece through a pasta machine on the widest setting, then fold in half and pass again. Repeat once. Reduce the setting by a notch and pass the dough through the machine three more times, reducing the setting by a notch each time, dusting lightly with a little flour if it starts to stick. It should end up about 2mm thick. Whenever the dough gets too long to handle, cut it in half and continue with each half separately, keeping any dough that isn’t being rolled under the tea towel. Repeat with remaining dough.
  • 05
  • Preheat oven to 150C and line two baking trays with baking paper. Lay a sheet of pastry out on a lightly floured work bench and cut out discs with a 9cm round cutter. Place discs on a tea towel and cover with another tea towel. Cover leftover pastry with a tea towel. Repeat with remaining pastry, then re-roll off-cuts to make more discs. Place a heaped teaspoon of filling in the centre of a disc and gently press it down to flatten a little. Fold the sides of the disc up, pinching and pleating them to form sides around the filling. Using an egg lifter, carefully place the filled tart on one of the prepared baking trays. Cover with a tea towel and repeat with remaining pastry and filling.
  • 06
  • Place trays in oven and cook for 20 minutes, then swap the positions of the trays and cook until the filling is well browned (a further 20 minutes or so). Remove from oven and set aside to cool. Serve just warm.
Note Saffron was likely introduced to Sardinia by the Phoenicians around 700 BC and has long been used to colour, scent and flavour pastas, ragùs and desserts. Sardinian saffron, grown in the province of Medio Campidano around San Gavino Monreale, is highly regarded and was granted Protected Designation of Origin status by the European Union in 2009. If you can’t buy Sardinian saffron, make sure you buy saffron threads – not powder, which can too easily be adulterated. Good saffron is expensive, but just a pinch gives great results.

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

A Sardinian Cookbook by Giovanni Pilu and Roberta Muir is published by Lantern, $49.99, hbk. This extract has been reproduced with minor GT style changes.

“These free-form tarts are called formagelle in Italian and pardulas in another Sardinian dialect, but in my dialect they’re casadinas and we traditionally make them for Easter. If you have a pasta machine, use it to roll the dough as thinly as possible; if you don’t, use a rolling pin. This recipe makes quite a few: it can easily be halved, but the tarts will keep well for a week covered and refrigerated – just warm them through in a 100C oven for 10 minutes or so before serving.”

At A Glance

  • Serves 40 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 40 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×