Good Reading : April 2005
cooking the books pasta perfect 26 goodreading Linguine al pomodoro e ricotta Linguine with Tomato and Ricotta This has been a favourite dish at Caffé e Cucina over the years – we served thousands – and it’s a great, healthy lunch. A little goat’s curd or stracchino cheese can be substituted for ricotta.You can use pre-packaged linguine if you don’t have time to make your own. 1 quantity basic pasta dough 10 basil leaves 2 cups sugo di pomodoro 100 g grated fresh parmesan 300 g fresh ricotta, at room temperature sea salt and freshly ground black pepper extra-virgin olive oil, for drizzling (If you are using pre-packaged linguine, skip this para- graph and move to the next step.) Roll pasta to 2.5 mm thickness, then cut into 25 cm lengths. Run sheets through a pasta machine (or cut with a knife), then hang them on pasta rods (if you don’t have pasta rods, use a broom handle balanced between two chairs) to dry for 3 – 4 hours, depending on the temperature in your kitchen. The linguine should still be agile. Bring a saucepan of salted water to the boil and add linguine. Cook until al dente. While pasta is cooking, add basil leaves to sugo di pomodoro and slowly heat in a heavy-based saucepan over low heat.When sauce is heated through, add parmesan, half the ricotta, salt and pepper to season, and a drizzle of extra- virgin olive oil. When linguine is cooked, add to sauce. Sprinkle with small chucks of remaining ricotta to serve. Serves 6. Restaurateur Maurizio Terzini was born in Melbourne but at the age of nine he and his family returned to Italy to live in the small city of Pescara where his love of food was nurtured. Since his retur n to Australia he has owned many successful restaurants including Caffé e Cucina and Icebergs Dining Room and Bar in Bondi, Sydney. In his new book, Something Italian, he shares his experiences of running his restaurants, the influence living in Italy has had on his cooking, and his philosophy about food: stick to simple, fresh ingredi- ents and to prepare and eat each meal as if it were your last! Basic pasta dough Makes 450 g 300 g plain flour 3 large free-range eggs pinch of salt Place flour on a fir m, cold surface and make a well in the centre. In a bowl, whisk eggs and salt together, and pour into centre of flour well.With a fork, stir eggs into flour until mixed, then fold gently with your hands until mixture forms a coarse dough. Wash and dry your hands, then lightly flour your work surface and knead dough with the heel of your hands, push- ing it gently away and pulling it back. Continue kneading for 10 – 15 minutes, or until dough is durable and elastic. Allow dough to rest for 30 minutes before using. When making filled pasta, do not let the dough dry out too much. For filled pasta, roll dough to around 2 mm thickness; for other styles, such as lasagna, roll to around 4 mm thickness. © Maurizio Terzini 2004. Extracted from the book Something Italian by Maurizio Terzini. Published by Lantern, rrp $39.95 Sugo di pomodoro Tomato Sauce Makes 2.5 litres, with some left over to freeze. 8 x 425 g cans peeled tomatoes 2 bay leaves 200 ml olive oil 6 onions, finely chopped 4 cloves garlic, finely chopped sea salt and freshly ground pepper In a large bowl, mash tomatoes with a potato masher, then add bay leaves and set aside. Heat oil in a large saucepan over medium heat and add onion and garlic. Sauté for 3 – 4 minutes, or until the onion is soft and transparent. Add tomato and bay leaf mixture, then reduce heat and cook for 2 hours, stir- ring occasionally. Season with salt and pepper.