MAX SHARRAD: Taglierini with blue swimmer crab, chilli, garlic, salmon roe and chives (p 72)
“What makes this dish special for me is the use of the whole crab. The shells in particular really help to accentuate that beautiful blue swimmer crab flavour. Combined with handmade pasta, you can’t go wrong!”
STYLE NOTE: La Spiaggia ceramics range (used throughout) + Sea Foam ceramic fruit bowl stand; both from alexandtrahanas.com
See the VIDEO
Scan to watch how we prepared the crabs delicious.com.au/March
MASSIMO MELE: Mamma Maria’s lasagne Napoletana (p 74)
“As a kid, I would wait patiently on Christmas Day and then get caught picking out the meatballs before we served and get in big trouble. I couldn’t help it! It’s moreish, decadent and makes me so happy when I get to sit down to eat it.”
STYLE NOTE: Multi Colour Napkin Set in green from intheround.house
PASTA DOUGH
MAKES 1 PORTION / SERVES 4
You can use this pasta dough for all make-your-own pasta recipes in this issue.
250g semolina rimacinata (durum wheat flour), plus extra to dust
3 eggs
1 tsp extra virgin olive oil
Place semolina and a pinch of salt flakes in a bowl and make a well in the centre. Add eggs and oil and work in with a fork until combined. Transfer to a work surface and knead until dough comes together as a smooth ball (about 1 minute). Enclose in plastic wrap and stand for 30 minutes.
CHESTNUT CONFETTURA CANNELLONI BY NINO ZOCCALI, PENDOLINO
SERVES 4
You’ll need a pasta machine for this recipe.
1 ½ portions pasta dough (see recipe above and see notes)
40g unsalted butter
2 tbs plain flour
300ml milk
200ml pure cream
¼ cup (20g) finely grated parmesan
60g macadamias, toasted, chopped
CHESTNUT FILLING
375g fresh ricotta
150g chestnut jam (see notes)
150g finely grated parmesan
2 tsp finely ground nutmeg
BEETROOT RAPA
1 bunch baby beetroot, peeled, cut into 1cm cubes, leaves reserved⅓ cup (80ml) extra virgin olive oil2 garlic cloves, finely chopped¼ cup (60ml) red wine
