olive oil Archives

Bread recipes

Mieliebrood

30–35 minutes

Sauce recipes

Aged T-bone with monkeygland sauce

30–35 minutes

Easter recipes

Salt-and-pepper prawns

30 minutes

Citrus recipes

Poached fish with crispy jacket potatoes

1 hour 50 minutes

Aliums

Kale and leek bake

20 minutes

Lamb recipes

Saffron roast lamb

45 minutes

Eid recipes

Denningvleis

1 hour and 45 minutes

Italian recipes

Pasta alla gricia

30 minutes

Pasta alla gricia

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

500 g penne
140 g Parma ham, roughly chopped
3 T olive oil
2 T butter
80 g pecorino, grated
pepper, to taste

Method

1. Cook the pasta in unsalted water until al dente, then remove the pasta using a slotted spoon and set aside. Reduce the pasta water for 15 minutes.

2. Heat the olive oil in a large pan and fry the Parma ham until golden and crispy. Add the butter and melt.

3. Once melted, add the pasta to the pan, then add 5 T pasta water and combine until the sauce is thick and emulsified. Stir in the pecorino, then season with pepper.

Find more Italian recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

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Steak-and-mashed potato pies

Tray-baked harissa tomato sauce with pasta

Mieliebrood

Aged T-bone with monkeygland sauce

Salt-and-pepper prawns

Poached fish with crispy jacket potatoes

Kale and leek bake

Saffron roast lamb

Denningvleis

Pasta alla gricia

Pasta alla gricia

Ingredients

Method