Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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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.

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Farfalle with chestnut mushrooms and almonds


"Farfalle is my second-favourite dried pasta from childhood, and it's even better fresh," says Orr. "This dish is all about the natural umami in the mushrooms, with a dashi-style stock creating depth and length of flavour."

You'll need

40 gm (1/3 cup) flaked almonds 1 tbsp olive oil 4 garlic cloves, thinly sliced 2 thyme sprigs 500 gm chestnut mushrooms, trimmed, stalks reserved 100 gm shiitake mushrooms 1 quantity basic pasta dough (see basic pasta recipe) 150 gm butter, coarsely chopped 40 gm (½ cup) grated aged Pecorino Sardo 50 ml extra-virgin olive oil, or to taste

Method

  • 01
  • Preheat oven to 180C. Scatter almonds evenly over an oven tray and toast until golden (7-8 minutes). Set aside.
  • 02
  • Heat oil in a large saucepan over medium heat, add garlic, thyme, chestnut mushroom stalks and shiitakes, and cook until golden (3-4 minutes). Add 700ml water, bring to the boil and cook until stock is reduced by half (30-35 minutes). Season to taste and strain into a large bowl (discard solids).
  • 03
  • Prepare pasta according to basic pasta recipe, but roll to a thickness of 3mm. Cut 5cm squares from pasta sheets (see note) and pinch 2 sides of each square inwards to form a bow, squeezing gently to secure. Set aside on a lightly floured tray and repeat with remaining dough. Cover with plastic wrap to prevent drying.
  • 04
  • Heat half the butter in a deep-sided frying pan over medium-high heat and cook chestnut mushrooms until golden (3-4 minutes). Deglaze pan with reserved mushroom stock, add remaining butter and whisk to emulsify.
  • 05
  • Cook farfalle in a large saucepan of boiling salted water until al dente (2-4 minutes). Drain, then add to mushroom sauce with pecorino and extra-virgin olive oil, and toss until the cheese is melted and sauce is shiny. Season to taste and serve hot scattered with toasted almonds.

Note For fancy edges, use a crinkle pasta cutter; run it through a pasta sheet lengthways, then cut widthways with a knife for straight edges.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A full-bodied white wine with fresh almond and candied lemon characters and a little sea-salt nuance. A 2010 Barraco Grillo, from the west coast of Sicily, would be lovely.

Featured in

Mar 2014

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