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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.

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Tacconi with Ligurian olives, pine nuts and oregano


This simple sauce relies on great olives and extra-virgin olive oil. It's delicious hot, but we also love it at room temperature, especially when the weather is warm.

You'll need

400 gm dried tacconi (see note) 2 garlic cloves, coarsely chopped 120 gm Ligurian olives, pitted 2 tbsp roasted pine nuts 120 ml extra-virgin olive oil 2 tbsp each coarsely chopped oregano and flat-leaf parsley 1 tbsp red wine vinegar, or to taste To serve: finely grated pecorino

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes), drain and return to pan with 1-2 tbsp of the pasta water.
  • 02
  • Meanwhile, crush garlic and a pinch of salt well with a mortar and pestle. Add olives and pine nuts and pound to coarsely crush. Stir in remaining ingredients, season to taste, then toss in pasta. Serve with finely grated pecorino.

Note Tacconi is a short, flat, square pasta with two rippled edges; if pasta of a similar shape is unavailable, substitute another short, flat pasta.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A juicy young barbera.

Featured in

Mar 2015

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