Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide, compiled in 2014. Come back soon for our 2016 lists.

Rigatoni with nduja and prawns


You'll need

  Rigatoni 320 gm dried rigatoni 2 tbsp extra-virgin olive oil 2 cloves garlic, coarsely chopped 20 medium green prawns, peeled 250 gm cherry tomatoes, coarsely chopped 1 cup (loosely packed) flat-leaf parsley leaves, coarsely chopped 8 basil leaves, coarsely torn   Nduja 200 gm coppa 140 gm pork back fat (lardo) 2 tbsp sweet smoked paprika ¼ cup dried chilli flakes 2 tbsp sea salt

Method

  • 01
  • For nduja, coarsely chop coppa and fat. Add remaining ingredients and pass through a mincer or food processor on a fine setting or finely chop with a knife. Nduja will keep refrigerated for about one week. Makes about 250gm.
  • 02
  • Cook pasta in a large saucepan of boiling salted water until al dente.
  • 03
  • Heat olive oil in a frying pan, add garlic and sauté over low heat until golden, add ¼ cup nduja and sauté for 5 minutes or until it melts. Add prawns and cook until they change colour, then add tomatoes and cook for 5 minutes or until soft.
  • 04
  • Drain pasta, add to sauce, add basil and parsely, and combine well. Serve immediately.

"Nduja is a very hot chilli paste originally made with pork offal and is typical of the southern Italian region of Calabria," says Adelaide's Salvatore Pepe. "The distinctive flavour of the Calabrian version comes from chilli that has been slow-dried in a wood oven, imparting a smoky flavour. The finished paste is encased in intestine and cured like a cacciatore sausage. The fiery spread can be used to give heat and flavour to just about any dish from crostini to pasta. Nowadays, the paste is made using better cuts of meat and although there are as many 'secret' recipes as there are butchers in Calabria, this is a good one, passed on to me by my friend, Francesco, a fourth-generation butcher from my home town of Polistena."

At A Glance

  • Serves 4 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a Kitchenaid prize pack!

Win more than $2400 worth of Kitchenaid products in our latest competition. Get in quick!

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

Featured in

May 2007

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Pan-fried John Dory agrodolce with endive and goat’s cheese

recipes

A culinary Tour de France

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×