Sardinian-born Massimo Scalas and his team at Salumi Australia make salumi that transports me to Italy. Produced in Byron Bay, from locally and ethically raised pork, using age-old techniques, it’s available online and from Harris Farm Markets.
Baked Scamorza with Salami I love cheeses that melt to a lovely soft texture without becoming oily, like Italian scamorza. Baked scamorza is a perfect quick dinner with salad and some sliced salumi. In Italy it’s often topped with prosciutto, but I prefer slices of Salumi Australia’s picante (chilli) or finocchietto (fennel) salami for something […]
Pan-fried Brussels Sprouts with Pancetta Did you grow up disliking soggy, cabbage-smelling Brussels sprouts? I did. Then I discovered how delicious they are with a bit of charring – add some cured pork fat and they become even better! I like to use a spicy, chilli-flecked pancetta (or the black pepper-dusted one from Salumi Australia), […]
I’m not sure why I hadn’t made this classic pasta sauce before … I love tomato, cheese and all things quick and easy. Perhaps it’s because guanciale (cured pork cheek) can be tricky to find … so when I discovered Salumi Australia’s guanciale in my local Harris Farm, I had no excuse. Amatrice, for which […]
Gnocchi Fritti with Salumi Want a delicious, abundant, stress free feast for a large gathering? The key is platters of simple food that can be assembled ahead of time. Make the centrepiece an array of salumi (I love Salumi Australia’s selection): pancetta, different salamis, bresaola, spreadable spicy ‘nduja, mortadella and delicate Prosciutto di San Danielle. […]
I fell in love with bresaola when I was researching A Lombardian Cookbook in Italy with Alessandro Pavoni. A specialty of Lombardy, bresaola is salt-cured beef eye round that’s dried in the crisp Alpine air. Virtually identical to Swiss Bündnerfleisch (Viande des Grisons) from just across the border in the canton of Graubünden, it has […]
Potato Salad Potato salad is my go-to dish for picnics, barbecues and any family gathering, it’s delicious with virtually everything, including veal schnitzel. For me, hard boiled eggs are a must; the yolks break up a little and add their creaminess to the dressing. Pancetta is optional, I like its saltiness, but you can make […]
This hearty salad is one of my favourite entrées, and also makes a great light meal. I became addicted to it on a trip to Lyon where I had an excellent Salade Lyonnaise at the bouchon La Meunière. As with all simple recipes, there’s a trick or two that take it from good to great, […]
‘Nduja Strozzapreti This very versatile recipe is built around Calabria’s fiery, spreadable salami called ‘nduja; available from most delis, my favourite version is from Salumi Australia. I’ve made this dish without the chicory (just eggs) and without the eggs (just chicory), but I like it best with both. The name chicory is sometimes used for […]
Tagliatelle Bolognese Slow-cooked meat sauces, called ragùs, are made all over Italy, though the best known comes from Bologna in Emilia-Romagna and is the ancestor of Australia’s beloved ‘spag bol’. Not that it would ever be served with dried spaghetti in Emilia-Romagna where fresh egg pasta, like tagliatelle and fettuccine, is more typical. There are […]
When I was a kid, Mum often had homemade sausage rolls waiting for us as an afterschool snack. She’d pop them in the oven when she left to pick us up from school – and they’d be hot and golden brown ready for us to devour when we arrived home. This is my tribute to […]
