Nutty, cheesy, buttery… what’s not to love? Unlike Italian pasta, MALTESE PASTA is rolled thick, boiled for much longer and has a dumpling-like texture. This dish is a keeper!
CHEAT’S MEATBALL ORECCHIETTE
SERVES 4
500g orecchiette
⅓ cup (80ml) extra virgin olive oil
500g Italian-style pork & fennel sausages
2 (350g total) large zucchini, sliced into rounds
4 large garlic cloves, thinly sliced
Finely grated zest and juice of 1 large lemon
½ cup roughly chopped mixed fresh herbs (we used dill, flat-leaf parsley and basil), plus extra leaves, to serve
2 balls burrata, drained
Cook pasta in a large saucepan of boiling salted water, stirring occasionally, for 6 minutes. Drain, reserving 1 cup (250ml) cooking water.
Meanwhile, heat half the oil in a large, deep frypan over medium-high heat. Squeeze sausage meat from their casings directly into the pan, breaking into smaller sections with your fingers as you squeeze to create little rough-edged meatballs. Discard casings. Cook, stirring frequently, for 5 minutes or until browned all over. Transfer to a plate.
Add remaining oil to the same pan and increase heat to high. Add zucchini. Cook, turning occasionally, for 5 minutes or until cooked and deep golden on both sides. Return meatballs and any meat resting juices to the pan. Add garlic, reduce heat to medium and cook, stirring constantly, for 1 minute or until garlic is fragrant but not coloured.
Add pasta and lemon zest and juice to the pan and toss to combine. Cook, tossing constantly and adding some of the reserved cooking water to loosen and give a light sauce coating to the pasta, for 2 minutes or until pasta is al dente.
Toss herbs into pan, then tear burrata directly into pan and push pieces halfway into the pasta mixture. Stand for 1 minute for cheese to melt slightly. Top with extra herbs, and season with salt flakes and freshly ground black pepper to serve.
ORECCHIETTE WITH HERB & GARLIC BUTTER AND ROASTED CAULIFLOWER
SERVES 4
You can use broccolini instead of cauliflower. Simply blanch the broccolini before roasting.
100g unsalted butter, softened
3 garlic cloves, chopped
4 anchovy fillets in oil, drained
1 bunch either oregano, marjoram, sage or parsley, or a combination, leaves picked
½ tsp chilli flakes or 1 long red chilli, finely chopped
700g cauliflower, trimmed, chopped into small florets
2 tbs extra virgin olive oil
1 cup (70g) stale breadcrumbs
400g orecchiette
120g baby spinach leaves
Finely grated parmesan, to serve
Preheat oven to 200°C/180°C fan-forced.
To make the herb and garlic butter, place butter, garlic, anchovies, herbs and chilli in a food processor and whiz to combine. Transfer to a sheet of baking paper and roll up tightly to form a log. Refrigerate until set. Slice as required.
Place cauliflower in a large non-stick ovenproof frypan and drizzle over 1 tbs oil. Season with salt flakes and freshly ground black pepper, to taste, then roast for 35 minutes.
Meanwhile, toss the breadcrumbs in the remaining 1 tbs oil. Spread over a baking tray and toast in the oven (with the cauliflower) for 15-20 minutes until both cauliflower and breadcrumbs are golden brown. Set aside.
Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1 cup (250ml) cooking water.
Carefully remove the frypan from the oven and place over low heat. Add half the herb and garlic butter and the spinach. Cook, stirring gently, until butter melts and spinach wilts. Season with salt flakes and freshly ground black pepper.
Toss pasta through the cauliflower mixture, adding some reserved cooking water to loosen the mixture, if needed. Top with the crispy breadcrumbs and grated parmesan to serve.
MOZZARELLA RAVIOLI WITH CONFIT ZUCCHINI AND PECORINO PANGRATTATO
SERVES 4
⅓ cup (80ml) extra virgin olive oil½ tsp chilli flakes¼ cup sage leaves, finely chopped500g zucchini, thinly sliced4 garlic cloves, thinly500g store-bought fresh buffalo milk mozzarella ravioli (from gourmet grocers and delis)
