Chestnuts are beloved in Italian cuisine. In this pasta bake, a CHEESY CHESTNUT SPREAD (confettura) makes an irresistible filling and pairs divinely with a beetroot side.
ONE-PAN LAMB SHANK, BLACK OLIVE & CHILLI PASTA BAKE
SERVES 6-8
Begin this recipe at least 3½ hours ahead.
2 tbs extra virgin olive oil
3 (about 1.2 kg) forequarter lamb shanks
1 each onion and carrot, finely chopped
1 tsp each roughly crushed chilli flakes and black peppercorns
2 tsp fennel seeds
2 cups (500ml) beef stock
½ cup (125ml) red wine
2 x 400g cans chopped tomatoes
½ cup (140g) tomato paste
5 bay leaves
3 rosemary sprigs
2 tbs red wine vinegar
140g pitted kalamata olives, chopped
1 cup basil leaves
300g large pasta shells, cooked according to packet instructions
⅔ cup (50g) finely grated parmesan
160g coarsely grated mozzarella
Heat oil in a large heavy-based ovenproof baking pan over medium-high heat. Season lamb with salt flakes and freshly ground black pepper and add to the pan. Cook, turning, for 8-10 minutes until browned all over. Remove from pan and set aside.
Add onion and carrot to the pan. Cook, stirring, for 6 minutes or until softened.
Add spices and fennel seeds to the pan and stir for 1 minute or until fragrant. Add stock, wine, tomato, tomato paste, bay leaves and rosemary. Bring to a simmer, return lamb to the pan, cover and simmer for 3 hours or until lamb is very tender.
Preheat oven to 180°C/160ºC fan-forced. Using tongs, lift out shanks from pan, shred meat and return meat to pan, discarding bones. Remove and discard rosemary sprigs and bay leaves. Stir in vinegar and simmer for 2 minutes. Add olive and basil. Season with salt flakes and freshly ground black pepper, then stir in pasta. Level surface and scatter with cheeses. Bake for 25 minutes or until top is golden.
Serve sprinkled with freshly ground black pepper.
CHESTNUT CONFETTURA CANNELLONI
SERVES 4
You’ll need a pasta machine, or see notes.
40g unsalted butter
2 tbs plain flour
300ml milk
200ml pure cream
¼ cup (20g) finely grated parmesan
60g macadamias, toasted, chopped
PASTA DOUGH (OR SEE NOTES)
420g semolina rimacinata (durum wheat flour, from specialty grocers and delis), plus extra to dust
5 eggs
2 tsp extra virgin olive oil
CHESTNUT FILLING
375g fresh ricotta
150g chestnut jam (from specialty grocers, or see notes)
150g finely grated parmesan
2 tsp finely ground nutmeg
BEETROOT RAPA
1 bunch baby beetroot, peeled, cut into
1cm pieces, leaves reserved
⅓ cup (80ml) extra virgin olive oil
2 garlic cloves, finely chopped
¼ cup (60ml) red wine vinegar
FRIED SALTBUSH & SAGE
200g unsalted butter
½ cup sage leaves
½ cup (35g) saltbush leaves
For the pasta dough, place semolina and a large pinch of salt flakes in a bowl and make a well in the centre. Add eggs and oil to well and use a fork to combine. Transfer to a flour-dusted work surface and knead for 1 minute or until dough comes together as a smooth ball. Enclose in plastic wrap and rest for 30 minutes.
Divide dough into 2 equal portions. Enclose 1 portion in plastic wrap and set aside. Starting on the thickest setting of a pasta machine, run the first portion of dough through 2-3 times, folding in half each time, until elastic. Keep rolling dough through the machine settings, reducing the thickness each time, until dough is 2mm thick. Repeat with remaining dough portion. Rest for 15 minutes. Cut sheets into 20cm lengths.
Cook pasta, in batches, in a large saucepan of boiling, salted water for 1-2 minutes, then refresh in ice water. Drain well. Cut into 24 x 9cm x 7cm rectangles. Stack rectangles between pieces of greased baking paper. Chill until required.
For the chestnut filling, combine all ingredients in a large bowl. Season and set
