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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.

Pea and ham soup

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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Cavatelli with pancetta, mint, figs and pecorino


Cavatelli are small pasta that vaguely resemble hotdog buns. The combination of figs and pasta may seem unusual, but add pancetta and pecorino to the mix and it all makes sense.

You'll need

60 ml (¼ cup) olive oil 100 gm mild pancetta, diced 1 small onion, finely chopped 1 garlic clove, crushed 5 figs, coarsely chopped 1 tsp cabernet vinegar 350 gm cavatelli ½ cup (firmly packed) mint, torn To serve: extra-virgin olive oil and finely grated pecorino

Method

  • 01
  • Heat olive oil in a frying pan over medium heat. Add pancetta, onion and garlic and cook, stirring occasionally, until onion starts to caramelise (15-20 minutes). Add figs and vinegar and toss until figs warm through (1-2 minutes). Keep warm.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling water until al dente (10-14 minutes). Drain, then add to fig mixture with mint and a little cooking water to loosen. Season to taste, toss and transfer to plates. Drizzle with extra-virgin olive oil, scatter with pecorino and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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