Parmesan Archives

Italian recipes

Garganelli

20 minutes

Pasta recipes

Venison sausage-stuffed conchiglioni

35 minutes

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Pasta recipes

Aglio e olio with spinach

15 minutes

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Cheese recipes

’Nduja arancini

35 minutes

Nightshade recipes

Spinach-and-ricotta gnocchi

30 minutes

Pasta recipes

Sausage ragú pappardelle

30 minutes

Gnocchi recipes

Gnocchi with arrabbiata sauce

45 minutes

Asparagus recipes

Poached asparagus

8 minutes

Lasagne recipes

Broken handkerchief pasta

30 minutes

Broken handkerchief pasta

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

250 g lasagne sheets
1 T olive oil
3 t butter, cubed
2 cloves garlic, chopped
2 cups cream
12 saffron threads
70 g Woolworths Parma ham
sea salt and freshly ground black pepper, to taste
100 g Parmesan, grated, for serving

Method

1. Break the lasagne sheets in half and cook until al dente in salted boiling water in batches so they don’t stick together. Stir occasionally to loosen. Drain and set aside.

2. Heat the oil and butter in a large pan until the butter has melted. Add the garlic, cream and saffron. Simmer for 3 minutes.

3. Divide the pasta between 4 bowls, pour over the sauce and add the Parma ham. Season and serve sprinkled with the Parmesan.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Garganelli

Venison sausage-stuffed conchiglioni

Braised duck legs with polenta

Beef-and-marrow ragù

Aglio e olio with spinach

Green ribollita soup and truffle oil

’Nduja arancini

Spinach-and-ricotta gnocchi

Sausage ragú pappardelle

Gnocchi with arrabbiata sauce

Poached asparagus

Broken handkerchief pasta

Broken handkerchief pasta

Ingredients

Method