We went to the Adelaide Cheese Festival on the weekend and came home with a swag of cheeses. Since we ALREADY had cheese in the fridge, the challenge is to eat it all. So this is a variation on a quattro formagio. Home-made pesto on the base. Then gouda, blue vein, ricotta, and goats cheese, garlic prawns, baked cherry tomatoes, grana padano and baby basil leaves. It was let down a bit by the quality of the prawns but otherwise rich and tasty!
I’ve been making pasta for years but only recently learned how to make it much better, thanks to Giorgio Locatelli’s “Made in Italy“.
This spaghetti has 3 1/2 cups of flour, 3 eggs, 2 egg yolks and some salt.
The trick is to knead the dough for 10 minutes after it is all combined, and then rest it for an hour at room temperature under a damp cloth. You end up with a wonderfully supple dough.
The sauce here is uncooked, again Locatelli’s recipe – chopped white anchovies, diced tomato, black olives, capers, basil. Simple and brilliant.
The prawns were marinated in lime juice, olive oil, diced chilli, coriander and black pepper, then cooked on the BBQ.
The salad consisted of lettuce leaves, sliced eschallots, diced mango, sliced avocado, chopped coriander and basil leaves, diced chilli.
Topped with a dressing of fish sauce, lime juice and palm sugar, and toasted coconut slivers.
Healthy and delicious.