Name: Rainbow chard and anchovy strozzapreti with salsa agrodolce
Prep time: 19 min
Cook time: 15 min
Total time: 34 min
Yield: 4-6
Ingredients: 80 ml (1/3 cup) extra-virgin olive oil; 1 small bunch rainbow chard (about 600gm), stalks thinly sliced, leaves coarsely chopped; 1 large fennel, thinly sliced in a mandolin; 8 anchovy fillets; 4 garlic cloves; 1 tbsp finely chopped thyme; 2 tsp fennel seeds; 400 gm dried strozzapreti; 100 gm finely grated parmesan, plus extra to serve; Goat’s curd, to serve; Salsa agrodolce; 2 tbsp red wine vinegar; 40 gm crimson raisins, coarsely chopped; 75 gm roasted hazelnuts, coarsely chopped; 1 tbsp finely chopped dill, plus extra sprigs to serve; 2 tbsp extra-virgin olive oil; 1 tbsp hazelnut oil; Finely grated zest of 1 lemon

We’ve gone for seasonal rainbow chard; its earthiness is balanced here with hazelnuts, creamy goat’s curd and our version of a Sicilian agrodolce salsa.

Ingredients

80 ml (1/3 cup) extra-virgin olive oil

1 small bunch rainbow chard (about 600gm), stalks thinly sliced, leaves coarsely chopped

1 large fennel, thinly sliced in a mandolin

8 anchovy fillets

4 garlic cloves

1 tbsp finely chopped thyme

2 tsp fennel seeds

400 gm dried strozzapreti

100 gm finely grated parmesan, plus extra to serve

Goat’s curd, to serve

Salsa agrodolce

2 tbsp red wine vinegar

40 gm crimson raisins, coarsely chopped

75 gm roasted hazelnuts, coarsely chopped

1 tbsp finely chopped dill, plus extra sprigs to serve

2 tbsp extra-virgin olive oil

1 tbsp hazelnut oil

Finely grated zest of 1 lemon

Method

For salsa agrodolce, warm vinegar in a small saucepan over low heat. Remove from the heat; add raisins and set aside to plump (15 minutes). Drain, then combine in a small bowl with remaining ingredients just before serving and season to taste.

Heat olive oil in a large casserole over medium heat. Add chard stems, fennel, anchovies, garlic, thyme and fennel seeds and cook, stirring occasionally, until softened (6-8 minutes).

Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (according to packet instructions); adding chard leaves in the last 2 minutes. Drain; reserving 165ml (2/3 cup) pasta water.

Add pasta and parmesan to casserole. Gradually add reserved pasta water, stirring constantly, until glossy and coated. Divide pasta among serving plates; top with goat’s curd, salsa agrodolce, extra parmesan and dill.

This recipe also calls for soaking (see method).
Note

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

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Ingredients

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