The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Ciocchetti with anchovies, cauliflower and pangrattato


You'll need

400 gm ciocchetti (see note) 80 ml (1/3 cup) olive oil 60 ml (¼ cup) extra-virgin olive oil, plus extra, to serve 1 small cauliflower, broken into small florets 10 anchovy fillets 1-2 red birdseye chillies, or to taste 2 garlic cloves, finely chopped 90 gm each finely grated parmesan and pecorino   Pangrattato 200 gm coarse sourdough crumbs (about 1/3 loaf) 1 garlic clove, finely chopped ¼ cup (firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve 2 tbsp olive oil Finely grated rind of ½ lemon

Method

  • 01
  • For pangrattato, preheat oven to 250C. Combine ingredients in a bowl and season to taste. Scatter over an oven tray and bake, shaking occasionally, until golden (5-10 minutes). Set aside.
  • 02
  • Cook pasta in a saucepan of boiling water until al dente (8-10 minutes). Drain (reserve 100ml cooking water) and set aside.
  • 03
  • Meanwhile, heat oils in a large saucepan over high heat. Add cauliflower and stir until light golden, add anchovy, chilli and garlic, and stir until anchovy dissolves (1 minute). Add reserved water and stir until evaporated (5-10 minutes). Add pasta and stir to combine, then remove from heat, stir through cheeses, extra parsley, season to taste and serve scattered with pangrattato, drizzled with extra oil.

Note Ciocchetti is a curled, tubular pasta available from select delicatessens. If unavailable, substitute another short pasta, such as maccheroni.


At A Glance

  • Serves 4 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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

Feb 2010

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

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

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.

×