EXTRACT.stir through cavolo nero and cook for afurther 15 minutes. Season and keep warm.Meanwhile, cook pasta in a largesaucepan of generously salted water for3-4 minutes until just under al dente. Drainpasta, reserving 1 cup (250 ml) cookingwater. Increase heat under the sauce tomedium and, when bubbling again, addpasta along with some of the reservedcooking water and cook for 1-2 minutesuntil pasta is al dente and well coated. Addmore cooking water if needed. Serve withgrated parmesan and extra chilli flakes.CRUMBED LAMB CUTLETS WITHSMOKY EGGPLANT SALADSERVES 48 Frenched lamb cutlets2 /3 cup (100g) plain flour2 eggs, lightly beaten2 1 /2 cups (125g) panko breadcrumbs1 tbs extra virgin olive oilSMOKY EGGPLANT SALAD3 eggplants (about 1 kg in total)Seeds of 1 pomegranate60g pine nuts, toastedLarge handfuls of parsley and mint leavesJuice of 1 lemon3 tbs extra virgin olive oil1 tbs pomegranate molassesPinch of sumacFor the salad, place the eggplants directlyover the gas flame of your stove or on abarbecue over coals, and cook for around10 minutes, turning frequently, until theskin is charred and the flesh is soft andcollapsed. Transfer to a dish and, whencool enough to handle, peel and discardskin. Transfer the flesh to a colander andallow to drain for 10 minutes. Transfer to abowl and add the remaining ingredients,using a fork to gently pull the eggplantapart as you mix it with the otheringredients.Season the lamb with sea salt. Place theflour, egg and breadcrumbs in separateshallow bowls, ready for crumbing. First,lightly dust the cutlets in flour, then dip inthe egg and finish with breadcrumbs, usingyour hands to gently press crumbs on.Heat the olive oil in a large frypan over amedium heat and pan-fry the crumbedlamb cutlets for about 3 minutes on eachside, until golden and just cooked through.Drain on paper towel, then serve with theeggplant salad.PIADINA WITH TWO FILLINGSSERVES 83 1 /3 cups (500g) tipo ‘00’ or plain flour,plus extra to dust2 tsp baking powder1 tsp fine sea salt80g unsalted butter, softened150ml full-cream milkCombine the flour, baking powder and saltin a large bowl. Either using your hands ora stand mixer with a dough hook, mix inthe butter. Slowly pour in milk and 150mllukewarm water and continue to mix untileverything is well incorporated. If makingthe dough by hand, tip the dough onto awell-floured board and knead for around10 minutes or until the dough is smoothand pliable. If using a stand mixer, mix on amedium speed for 5 minutes. Wrap thedough in plastic wrap and allow to rest forat least 30 minutes.Dust a clean work surface with flour,divide dough into 8 balls and roll out into2mm-thick rounds. Heat a large non-stickfrypan over a medium heat and cook thepiadina for 90 seconds on each side or untillightly golden. Transfer to a plate andrepeat with remaining dough. Fill thepiadina with desired filling (see below) .Piadina are best eaten shortly afterbeing cooked.MOZZARELLA, PROSCIUTTO, FIGS & ROCKETCover one half of the piadina with a fewpieces of buffalo mozzarella and sliced fig.Drape over some prosciutto and top withsome basil leaves and rocket. Drizzle withextra virgin olive oil and season with saltand pepper. Fold the piadina over, cut inhalf and serve.CIME DI RAPA AND STRACCIATELLATrim a bunch of cime di rapa (broccoli rabe)to remove any tough and woody stems.Blanch in salted boiling water until justwilted. Drain and refresh in iced water, thensqueeze out as much moisture as you can.In a large frypan, warm 2 tbs extra virginolive oil. Add 3 roughly chopped garliccloves and saute gently until soft. Add apinch of dried chilli flakes and the cime dirapa. Drag the rapa around the pan tocoat. Season with salt and allow to coolbriefly. Cover one half of the piadina withsome cime di rapa and top withstracciatella (or mozzarella). Drizzle witholive oil, then fold the piadina over, cut inhalf and serve.BANANA AND COCONUT CAKEWITH LEMON ICINGSERVES 8-103 eggs100g caster sugar50g brown sugar1 vanilla pod, split, seeds scraped or 1 tspvanilla bean paste150ml olive or neutral vegetable oil1 cup (70g) shredded coconut, plus extrato sprinkle270g self-raising flour, sifted3 mashed ripe bananas (about 300g total)200ml buttermilkLEMON ICINGFinely grated zest and juice of 1 lemon2 1 /4 cups (270g) pure icing sugar, sifted,plus extra if neededPreheat oven to 180°C. Grease a 21cmround cake pan with butter and line baseand side with baking paper.In a large bowl, whisk eggs and sugarstogether until pale and light. Add vanillaand drizzle in the oil, whisking to combine.Alternately, and in small batches, add theshredded coconut, flour, banana andbuttermilk, mixing well between eachaddition. Pour batter into prepared panand bake for 1 hour 20 minutes, or until askewer inserted in the centre comes outclean. Cool in pan for a few minutes, theninvert onto a wire rack to cool completely.For the icing, combine the lemon zestand juice with the icing sugar, whiskinguntil smooth. The icing should be runnyenough to pour but thick enough to coverthe cake. Add more sugar to thicken ifneeded. Pour icing over the cake andgenerously scatter with extra shreddedcoconut to serve.88 delicious.com.au
Piadina withtwo fillings