The link to the list of contents is, once again, here!
Winter drags on here in Adelaide and just when you think that you couldn’t look at another onion or bunch of spinach up pops something new! This week the peas came through! What a delight to set my youngest to shelling them last night for the risotto they went into, along with some of the pumpkin. We would have added some bacon, but in the interests of family health, that had to be rejected. (Note to self: time to clean out fridge.)
Also new is the wonderful avocado – which always brings summer to mind, for me – and will find it’s way into a salad very soon.
Much to the disappointment of my son, cabbage and cauli are still around – although I think they are great! Cauli can be a little dull, but to tart it up quickly try this – steam cauliflower florets until just done, then toss with some chopped, caramelised onions, some toasted pine nuts, a few sultanas and a good, generous pinch of cumin. If you can be bothered, it would be great to char the blanched or steamed florets on a bbq or ridged grill before tossing with the rest of the ingredients!
I found this recipe for cabbage last night in “The Gourmet Traveller Italian Cookbook, Collectors Edition”, from this year, and I think that even my son would be seduced by this dish!
RIGATONI WITH CABBAGE AND TALLEGIO
400 gm dried rigatoni
80 ml extra virgin olive oil
2 garlic cloves, chopped
2 anchovy fillets
1/4 tsp dried chilli flakes
1 ltre chicken stock
300 gm chopped cabbage (they used savoy)
2 potatoes, finely chopped
2 Tbsp each chopped oregano and sage
100 gm grated Parmigiano-Reggiano, plus extra to serve
120 gms Taleggio, chopped, plus 4 thin slices to serve
Cook pasta, drain and return to pan.
Preheat grill to high.
While pasta is cooking, heat oil in a saucepan, add onion, garlic, anchovies and chille and saute until onion is soft and the anchovies have melted about 3-4 minutes. Add stock, cabbage and potato, cover and bring to boil. Remove lid and cook until potato is done. Stir through pasta, herbs and cheeses, season to taste. Divide into 4 ovenproof bowls, top with extra cheese and grill until golden, serve.
Printable recipe RIGATONI WITH CABBAGE AND TALLEGIO.