QUICK LISTEN - BSF - From Ep 345

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro reviews The Cookbook Collector by Allegra Goodman SCREEN: The Newsreader on ABC iView FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella 6 garlic cloves, chopped ½ teaspoon salt 155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve 2 good handfuls of flat-leaf (Italian) parsley, chopped 90 g (3 oz) pecorino, freshly grated, plus extra to serve 100 ml (3½ fl oz/½ cup) extra-virgin olive oil Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6 Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside. To make the pappardelle, take one portion of the dough and roll it out onto a floured bench. Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough. Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes. Serve in warm bowls with the extra chopped almonds and pecorino on top.