Italian Food Safari
Format: PDF / Kindle (mobi) / ePub
Following on from last Christmas’s best-seller Food Safari, comes the sure-fire smash hit Italian Food Safari. Italian Food Safari is the much-awaited next feast in the beautiful SBS Food Safari series…a celebration of the incredible breadth and hard work of the Italians who came and settled in Australia and have kept their food traditions intact. Travel again with Maeve O’Meara and legendary Melbourne chef Guy Grossi as they spend time with Australia’s top Italian chefs and producers around Australia. Set around Australia and covering the four seasons, Italian Food Safari introduces you to the concrete backyards full of abundant tomato and basil plants, the cosy home kitchens where masterpieces are whipped up, the elegant restaurants filled with delicious cooking aromas, the specialist providores and extensive delis, bakeries, cheese-makers and pasticcerias. Some of the world’s most celebrated Italian culinary masterpieces feature alongside beautiful rustic family favourites. Offering simple foolproof recipes that anyone can cook at home, it’s a delicious journey into Italy making discoveries that will inspire any cook. In addition, Guy Grossi shares some of his family’s most revered recipes for traditional favourites from the North to the South of Italy. Italian Food Safari celebrates all the extraordinary wealth of Italian culture – the pioneering families building their wood-fired ovens, growing much of their produce in the early days and keeping food at the centre of family life, a tradition we all treasure.
downwards; the innards should come too). Run your thumb from the gut cavity down to the tail to butterfly the sardines (opening them out flat). Pull out the backbones. Put the breadcrumbs, parsley and garlic in a food processor and process finely. Place in a bowl with the parmesan, egg and salt and pepper and mix well. Place a sardine in the palm of your hand skin-side down and put a tablespoon of breadcrumb stuffing in the centre. Flatten it out across the sardine without going right to the
ESPOSITO GNOCCHI 500 g desiree potatoes, peeled and cut in half 1 egg 1 teaspoon salt 120 g plain flour CRAYFISH AND STOCK 1 live crayfish weighing approximately 600 g olive oil 1 carrot, diced 1 celery stalk, diced 1 onion, diced 1 fennel bulb, sliced 1 leek, sliced 2 garlic cloves, finely chopped 2 thyme sprigs 1 bay leaf 500 ml dry white wine 250 ml fish stock TO FINISH olive oil 1 garlic clove, finely chopped pinch of saffron threads 3 ripe roma tomatoes, peeled
purge them of any sand or grit, and wash them under running water. Drain and rinse the beans, then put into a saucepan with the whole garlic clove and cover with fresh water. Simmer until soft, then leave to cool in the cooking water (to stop the skins splitting). Cook the fregola in a pot of salted boiling water until al dente. Drain and toss with a little oil to stop it sticking together. Cut the scampi in half lengthways using a sharp knife or kitchen scissors. Rinse under running water and
photography by Gorta Yuuki Food styling by Simon Bajada Location photography by Toufic Charabati Additional location photography by Alan Benson and Oliver Strewe Colour reproduction by Splitting Image Colour Studio Printed and bound in China by C & C Offset Printing The publishers would like to thank the following for their generosity in supplying props for the book: Market Import, Major & Tom, Shelley Panton Ceramics and Izzi & Popo. 10 9 8 7 6 5 4 3 2 1 CONTENTS INTRODUCTION
keep the basil green) and basil in the mortar and start crushing. You shouldn’t pound the basil, but rather press the pestle around the sides of the mortar in a circular motion so that the ingredients meld smoothly together. Add the pine nuts (raw, not toasted) and the cheeses and keep pressing until the ingredients are blended to a paste. Transfer to a bowl and add the oil – as much as the pesto will absorb – mixing with a wooden spoon. Alternatively, you can make the pesto in a blender. Place