Four new recipes!
Plus an exclusive recipe from my new book!
Have you seen this garlic at your grocer this winter?
It’s often labeled as Elephant Garlic and the cloves are HUGE! It’s very similar to Aglione (which translates to big garlic in Italian). Both varieties are actually related to the wild leek family and are much milder than true garlic. The family I worked for in Southern Tuscany grow it in their vegetable garden and use it instead of true garlic in all of their cooking. It is usually grown in Val di Chiana - a valley spanning across Tuscany and Umbria.
And while I’ve never seen true Aglione here in Australia, whenever I spot Elephant garlic, I immediately want to make Pici all’aglione. A hand rolled Tuscan fat spaghetti dressed with a simple sauce made with aglione and tinned (or fresh tomatoes).
It is a joy to prepare and a great gateway into pasta making with no special tools or equipment required. You can of course use regular garlic if that’s all you have! And you can also use dried pasta if that’s all you have time or want for, too!
Today I’m also sharing with you another great midweek recipe. It’s the Japanese version of the much loved Szechuan dish of Mapo Tofu (Mabo Dofu). The Japanese version is quite milder than the original, but you can spice it up at the end with chilli oil, if that’s what you prefer. It uses miso paste instead of spicy bean paste and also usually a firmer soft tofu rather than silken.
Both tofus are great, in my opinion, but Nori prefers a firmer soft tofu. I really love this dish, but for some reason, hadn’t made it for a long time. I ran into Audrey Shaw of Carnation Canteen (one of my fave Melb restaurants) at the butcher a few weeks ago. She was buying pork mince to make Mapo Tofu for staff meals. It was just the push I needed to make it too.
She also inspired these crostone I made of ricotta and braised silverbeet. She served a similar snack at an event I attended a few weeks ago! So delicious!
Also sharing a REALLY good chicken salad! It’s SO good because it has homemade roast chicken in it, which honestly makes a chicken salad go from mid to wonderful! Plus I always feel like the dad in Amelie when I pull apart a freshly roasted chook. Just me?
Then it’s just a whole lot of seasonal things (minus the cucumber), a good solid dressing and a decent grating of parm!
Ok, one more! A sneak peak recipe from my brand new cookbook SIMPLE PLEASURES!!! It’s casarecce with caramelised fennel and sausage! Guys, this one is so delicious - very low effort, very high reward! It’s the cover dish, it’s a favourite! I hope you love it!
You can pre-order Simple Pleasures below! (Please and thank you!!)
Also, the first tickets of my book events have been released! I hope to see you there!! Stay tuned for more across the country soon!
IN CONVERSATION - Readings
Join us to hear Julia Busuttil Nishimura in conversation about Simple Pleasures
Thursday 1 October, 6.00pm
The Church of All Nations, 180 Palmerston St, Carlton
General – $20 per person, book not included
Book and ticket – $45 per person, includes a signed copy of Simple Pleasures, to be collected on the night
EAT THE BOOK - with Jaclyn Crupi and Brunswick Bound
Thank you so much for being here!
Julia x
Braised greens on toast
Serves 4-6 as a snack
4 slices sourdough
½ clove garlic
2 tbsp extra virgin olive oil, plus extra to serve
Pinch of fennel seeds
2 cloves garlic, roughly chopped
The leaves from one bunch of silverbeet
Sea salt
Ricotta, to serve
Zest of lemon, to serve
Grill or toast the bread then rub each slice with the cut side of the half clove of garlic. Cut into large pieces and drizzle generously with extra virgin olive oil. Set aside.
In a pan, warm the olive oil over a low-medium heat and add the fennel seeds and garlic. When fragrant, add the silverbeet, still damp from washing. A little water will help the silverbeet collapse nicely. Cook for around 12-15 minutes or until the silverbeet is tender. If the pan dries out as it cooks, add a splash of water but ensure the water has evaporated by the end. Season with salt.
Spread the toasts generously with ricotta, top with the braised greens and drizzle with more extra virgin olive oil. Grate over some lemon zest and serve.
