Nothing says winter is upon us than comfort food, especially a hearty bowl of Bucatini all’amatriciana from Guy Grossi. “Bucatini, like thick spaghetti with a hole in the centre, has a firm chewiness while allowing you to slurp it up in large mouthfuls. Its classic counterpart is this sauce from Amatrice in central Italy” – Guy Grossi. So quick and easy to prepare, this yummy winter recipe is an all time family favourite. Super simple and done in 4 easy steps this dish is a weekday savior !

INGREDIENTS

• 500g good-quality bucatini (or spaghetti)
• 200g pecorino

AMATRICIANA SAUCE

• 2 x 400g cans whole peeled tomatoes
• ¼ cup (60ml) olive oil
• 3 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 long red chilli, finely chopped
• 2 bay leaves
• 150g guanciale (cured pig’s cheek) or 10 thin slices flat pancetta, diced
• 1/3 cup (95g) tomato paste
• ½ cup (125ml) white wine

METHOD

• For the Amatriciana sauce, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Heat the olive oil in a large heavy-based saucepan over medium-low heat, add the garlic and onion and cook for 8-10 minutes until the onion is translucent. Add the chilli, bay leaves and guanciale or pancetta and cook until the fat on the meat becomes translucent. Mix in the tomato paste and cook for 1 minute, then deglaze the pan with the white wine and bring to the boil. Add the puréed tomato and bring back to the boil. Reduce the heat to low and simmer for 10-15 minutes or until the sauce is rich and flavoursome. Season to taste.
• Bring a large saucepan of salted water to the boil, then add the bucatini. Move the pasta around gently so it doesn’t stick and cook for about 7 minutes or until al dente.
• Drain the pasta and add to the sauce, tossing until well combined. Serve scattered with freshly grated pecorino.

Note : This is an edited extract from Cellar Bar by Guy Grossi, edited by delicious.com.au

Can’t you almost smell the warm sweet aroma of jam tart wafting in from your kitchen? Just looking at this tempting photo has got us salivating. Guy Grossi’s famous Mum’s Jam Tart is a must try.

The ingredients are already in your pantry, all you need is a working oven and a sweeth tooth!

Ingredients

1. 300 g butter, softened, plus extra for greasing
2. 2/3 cup (145g) caster sugar
3. 2 eggs
4. 1 1/3 cup (200g) plain flour, sifted, plus extra for dusting
5. 1 tsp sifted grated zest of 1 lemon
6. 1 tsp baking powder
7. 2/3 cup (220g) jam (such as raspberry)
8. 1/4 cup (20g) desiccated coconut

Method

1. Preheat the oven to 180°C. Lightly grease a 20 cm tart tin with butter.
2. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. With the motor running, add the eggs one at a time, beating until well incorporated. Fold in the flour, baking powder and lemon zest until a smooth dough forms. Form into a ball, then wrap in plastic film and refrigerate for 2 hours.
3. Place the dough on a lightly floured workbench (or between two sheets of baking paper) and roll out until 4 mm thick. Line the tart tin with the dough. Trim the edges, then combine the off-cuts and roll them out again until 4 mm thick. Using a crinkle cutter, cut the dough into eight 20 cm long × 1 cm wide strips and lay on a baking tray. Refrigerate the lined tin and the pastry strips for at least 30 minutes before cooking.
4. Spoon the jam into the tart tin, then sprinkle with the coconut and arrange the pastry strips on top, trimming to remove excess if necessary. Bake for 40–45 minutes or until the pastry is golden. Leave to cool completely before removing from the tin and serving.

The comte cheese custard, which serves as a sauce in this jerusalem artichoke arrangement, is one of my favourite recipes of all time. The custard is also great served with blanched asparagus or sauteed cauliflower florets.