Laura Sharrad Recipes

Cannelloni

Cannelloni

Ingredients: Filling: 1 bunch silverbeet, chopped finely 500g ricotta 1 egg 50g grated parmigiano cheese Sea salt Freshly cracked black pepper 1/3 nutmeg grated Sugo: 2 x 400g tins chopped tomatoes 1 brown onion, finely diced 1 garlic clove, finely chopped 1 long red...

Cavatelli Cacio e Pepe

Cavatelli Cacio e Pepe

Ingredients: 100g butter 200g finely grated pecorino cheese Salt Black pepper, freshly ground Pasta Dough: 100g semolina flour 100g plain flour 80ml - 100ml water Pinch of salt Method: Make the pasta dough and allow it to rest for 20 minutes.  Cut the dough into long...

Ricotta Gnocchi Spiced Pork Ragu

Ricotta Gnocchi Spiced Pork Ragu

Ingredients: Serves: 4 300g ricotta cheese (firm) 3 whole eggs 100g grated parmesan cheese Nutmeg (freshly ground) 300g Plain flour 0000 plus some for dusting Pork Ragu: 2 tbsp. olive oil 1 large garlic clove, finely chopped 1 chilli, finely chopped 700g (1 1⁄2 lb)...

Green Garganelli with Braised Greens

Green Garganelli with Braised Greens

Ingredients: 1 bunch cavolo nero, stalks removed & finely chopped 1 brown onion, finely diced 1 long red chilli, chopped 3 cloves garlic, chopped 4 anchovy fillets, chopped 1/2 cup white wine 50g butter 100g grated parmigiano cheese Extra virgin olive oil Sea salt...

Tuscan Panzanella Salad

Tuscan Panzanella Salad

Ingredients: 1kg assorted heirloom tomatoes, red yellow and green 1 clove garlic ½ bunch basil leaves, picked ½ loaf stale ciabatta bread, torn Extra virgin olive oil Aged italian balsamic vinegar Sea salt flakes Black pepper Method: Quarter & roughly chop the...

Quail Cotoletta with Black Pepper Mayo

Quail Cotoletta with Black Pepper Mayo

Ingredients: 3 Quails De-boned 3 cups fresh breadcrumbs Sea salt Black pepper 200g Flour, for dusting 2 eggs 50g Mayonnaise 1 tbsp black pepper Method: Season the breadcrumbs and flour with salt and pepper  Dip the quail into flour, then eggs, then into the...

Vongole

Vongole

Ingredients: 4 roma tomatoes ½ brown onion, finely diced 2 garlic cloves, finely diced 1 tbsp chilli oil ½ cup white wine 500g goolwa pippies 1 cup parsley leaves, chopped 250g fresh taglierini or linguine 1 lemon, juice only 50g unsalted butter Sea salt flakes Black...

Best Ever Cotolette

Best Ever Cotolette

Ingredients: 6 chicken thighs 3 cups fresh breadcrumbs ½ bunch parsley 100g parmigiano cheese 2 garlic cloves Sea salt Black pepper Flour, for dusting 2 eggs Method: Blitz the parsley, cheese and garlic into a fine crumb and mix through the breadcrumbs.  Season with...

Yuzu Mayo Chicken Yakisoba

Yuzu Mayo Chicken Yakisoba

Ingredients: Recipe brought to you with the help of our friends at Asian Inspirations 200g Hakubaku Organic Yakisoba Noodles 150g chicken breasts (thinly sliced) 80g shimeji mushrooms (roughly cut) 8 asparagus (cut into shorter sticks) 1 clove garlic (sliced) 2g red...

Wagyu Carpaccio, Enoki Mushrooms and 62 Degree Egg Emulsion

Wagyu Carpaccio, Enoki Mushrooms and 62 Degree Egg Emulsion

Ingredients: Ponzu: Mirin 80g Rice vinegar 50g Soy sauce 400g Bonito flakes 50g Lemon juice 50g Yuzu juice 50g Kombu 1 each  Salted Egg Emulsion: 62 degree celsius egg yolk 5 each Grapeseed oil 200g Vegan dashi 50g Pickled Padron Chilis: Padron chilis grilled 100g Soy...

Tuna Tartare

Tuna Tartare

Ingredients: 150g Raw Bluefin Tuna, sashimi grade ½ shallot, finely diced ½ lemon juice 1 tbsp diced gherkin 1 tbsp diced chilli, de-seeded 1 tsp fresh dill, finely chopped 1 tsp chives, finely chopped 2 tbsp soy sauce 1 tbsp whole egg mayonnaise 1 egg yolk 50g potato...

Gnocchi with Pesto

Gnocchi with Pesto

Ingredients: 1kg royal blue potatoes, boiled and mashed 250g 00 flour Salt Pesto: 200g picked basil leaves 80g pine nuts 50g grated parmigiano reggiano 250ml extra virgin olive oil 2 garlic cloves Sea salt flakes Freshly cracked black pepper Method: Add all your...

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