Orecchiete con salmone e vodka
Serves 4
Ever wondered what helps our wonderful Rosy survive a day of dealing with the rest of us here at Bonfood?
This little dish is her saving grace!
Ingredients
2 x Atlantic salmon fillets (250g each) skin and bones removed
1/4 cup vodka
2 lemon juiced and zest finely grated
sea salt and fresh cracked pepper
400g DIVELLA ORECCHIETTE
1 cup fresh or frozen peas
DANTE EXTRA VIRGIN OLIVE OIL
200g ricotta, crumbled
1/2 cup roughly cut basil leaves
1- Preheat oven to 180 degrees fan forced
2- Place salmon in an oven proof dish. Pour over vodka and the juice and zest of 1 lemon
Season with salt and pepper then set aside for 10-15 minutes to develop flavour.
3- Cover with foil and bake for 5-10 minutes until cooked to your liking.
4- Allow salmon to cool slightly, then flake into chunks and set aside.
5- Cook DIVELLA ORECCHIETTE in a large pot of boiling water until al dente.
Around 1-2 minutes before the pasta is cooked throw in the peas.
6- Drain the pasta and peas into a large bowl. Lightly coat with a little olive oil.
7- Add ricotta, herbs, remaining lemon juice and zest and a drizzle of olive oil and gently mix.
8- Add in the salmon and season with salt and pepper.
Serve and enjoy with your friends or just by yourself!
PS don't worry about the alcohol, it will burn off during cooking
Recipe and photo credit: The Age - Tobie Puttock 20/7/08
Bucatini All'Amatriciana
Serves 4
Ingredients
400g Divella Bucatini No.6
100g Thick sliced pancetta
300g Divella Peeled Tomatoes
Grated Pecorino Romano
1 Tablespoon Dante Extra Virgin Olive Oil
1 Chilli Pepper
Steps
1- Drain the excess liquid in the can of peeled tomatoes and then fillet them.
2- Cut the pancetta into cubes and fry in a pan together with the oil and chilli pepper.
3- Let them fry over a high flame for 1-2 minutes until the bacon starts to brown.
4- Pour in a dash of white wine and let it evaporate.
5- Take out the pancetta and put it aside for later use.
6- Pour in the tomatoes, add a little salt and let them cook over a high flame for 2-3 minutes
7- Take the chilli pepper out of the sauce, add the pancetta back in and let it simmer for another minute
which will then be ready.
8- In the meantime cook the Bucatini al dente, once ready drain and pour the pasta back into the pot.
9- Add a generous amount of grated Pecorino over the pasta and then mix in the Amatriciana sauce.
Buon Appetito!
Ingredients
1/2 cup + 1 tbs Dante extra virgin olive oil
6 Colomba anchovy fillets, chopped
1/2 tsp finely chopped garlic
3 cups Divella Cubetti Tomatoes
1 chilli pepper sliced
400g Divella Penne Ziti
salt
1/2 tsp dried oregano
2 Tbs capers
8-10 Black pitted olives
2 185g Tirreno Tuna in Oil (drained)
Grated Gran Moravia Parmigiano Reggiano, to serve.
Directions
1- Put all but 1 Tbs of the olive oil and the anchovies in a large pan over a low heat and cook, stirring until the anchovies disolve.
2- Add the garlic and cook for about 15 seconds, taking care not to brown it (garlic gets bitter if browned)
3- Raise the heat to a medium-high and add the Divella Cubetti tomatoes with a pinch of salt. When the sauce comes comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
4- Remove from the heat and set aside.
5- Bring water to a boil in a large pot, add 1 tbs of salt, and drop in the Divella penne.
6- When the pasta is halfway done, return the pan with the sauce to a medium heat, adding the Tirreno tuna, oregano, capers, olives and chilli.
7- When the pasta is cooked al dente, drain and toss with the sauce in the pan over a low heat, adding the remaining tablespoon of olive oil. Taste for salt and serve at once with the fresh grated Gran Moravia parmigiano.
Olive oil and polenta cake with vermouth pears
Serves 8 - Cooking Time Prep time 30 mins, cook 1 hour 10 mins
INGREDIENTS
3 eggs, at room temperature
220 gm (1 cup) caster sugar
80 ml (1/3 cup) Dante olive oil
2 lemons, finely grated rind and juice only
1 tsp vanilla extract
190 gm Divella polenta
75 gm (½ cup) Divella 00 flour "Per torte e` creme" (Yellow pack)
1½ tsp baking powder
Vermouth pears
110 gm (½ cup firmly packed) brown sugar
250 ml (1 cup) sweet red vermouth
8 fresh bay leaves
8 pieces of lemon rind, removed with a vegetable peeler
4 firm brown pears, peeled, cored and halved lengthways
DIRECTIONS
1 Preheat oven to 150C. Using an electric mixer, whisk eggs and sugar until pale and creamy (about 5 minutes).
Slowly add Dante olive oil in a thin stream, continuing to whisk, then add lemon rind and vanilla.
Combine Divella polenta, Divella flour, baking powder and ½ tsp salt,
sift dry ingredients in 3 batches over egg mixture,
alternating with lemon juice and folding to combine well.
Pour batter into a lightly oiled 20cm ring mould, bake until a skewer withdraws clean (40-45 minutes).
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
2 For vermouth pears, increase oven to 200C.
Combine sugar and vermouth in a jug, stir to combine and dissolve sugar.
Arrange pears face down snugly in a roasting pan, scatter with bay leaves and lemon rind,
pour over vermouth mixture and roast, turning halfway through cooking and basting occasionally,
until golden and tender (15-20 minutes). Cool to room temperature.
3 Serve cake in wedges with vermouth pears.
RECIPE CREDIT: GOURMET TRAVELLER MAGAZINE
RECIPE Gourmet Food Team PHOTOGRAPHY William Meppem STYLING Megan Morton
