Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Authentic fried riceI'm going to attempt to unravel the myth of cooking fried rice for you. Because we all know that the fried rice you get from the local take away can never be recreated at home. Or can it?
Pennone with broccoli, anchovy and saffron
- 300 gm pennone giganti or other short pasta
- 200 gm broccoli florets
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely sliced
- 300 ml pouring cream
- 1 tsp firmly packed saffron, dry roasted
- 5 anchovy fillets
- To serve: finely grated parmesan
Cook pennone in boiling salted water for 8 minutes, or until al dente, then drain. Cook broccoli in boiling salted water for 3 minutes, drain, refresh in cold water and drain again.
Heat olive oil in a large frying pan, add onion and garlic and cook over low-medium heat for 5 minutes or until soft. Add cream and saffron and simmer until reduced by half, then add anchovies, broccoli and pennone, stir to combine and cook until warmed through and sauce is slightly thickened. Season to taste with sea salt and freshly ground black pepper. Serve immediately, sprinkled with parmesan.