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Bill’s Italian Food cookbook giveaway winners announced!

Congratulations to Samantha Farthing, Jacqui01, Karen Peacock, Joe Glavan & Fiona Rowlands you have all won a signed copy of Bill Granger’s brand new cookbook ‘Bill’s Italian Food’, courtesy of Shearer’s Bookshop and HarperCollins!

Make sure

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check your email so we can arrange the delivery of your signed copy of Bill’s Italian Food.

We loved reading every entry, so to show our appreciation here is another recipe from Bill’s Italian Food for you to try at home.

Buon appetito!

Bill’s Orecchiette, broccolini* and chilli


Ingredients:

350g dried orecchiette

350g broccolini, roughly chopped

30g butter

4 tablespoons olive oil

1/2 teaspoon dried chilli flakes

2 garlic cloves, crushed

90g (1 cup) fine fresh breadcrumbs

freshly grated parmesan cheese, to serve

Method:

Bring a large saucepan of salted water to the boil.

Tip in the orecchiette and broccolini and cook the pasta according to the instructions on the packet, until al dente. Drain.

While the pasta is cooking, heat the butter and 1 tablespoon of the olive oil in a large frying pan over medium heat. When the butter has melted and starts sizzling, stir in the chilli flakes and half the garlic. Tip in the breadcrumbs and fry, stirring, until golden. Transfer to a plate and return the pan to the heat.

Heat the remaining oil and garlic over high heat. Stir for a few seconds, then add the drained pasta and toss until well coated, breaking up the broccolini.

Serve scattered with the golden breadcrumbs and the parmesan.

SERVES 4

*Bill’s note: I try to blanch vegetables very briefly,

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dish works best when the broccolini is cooked until completely soft (and throwing it in with the pasta saves you dirtying another pan). The toasted golden breadcrumbs provide the crunch here.


 

Bill Granger’s Chicken, Green Olives, Pine Nuts & Garlic

p>We were pleased to host the launch of Bill Granger’s latest cookbook “Bill’s Italian Food”, presented by Shearer’s Bookshop in our Sydney showroom last week.

Bill was kind enough to share a delicious recipe for a simple, yet sophisticated Italian dish from the new book for all of ILVE’s fans to enjoy. Bon Appetit!

“It’s this joy of life and respect for food that I resolve to take home with me every time I visit (Italy). Yes, the Italians really know how to live.” – Bill Granger

INGREDIENTS

2 tablespoons olive oil

4 chicken marylands, thighs and

drumsticks separated

10 shallots, peeled

4 garlic cloves, sliced

2 bay leaves

160ml (2⁄3 cup) dry white wine

1 tablespoon white wine vinegar

1 teaspoon soft brown sugar

310ml (11/4 cups) chicken stock

90g (1/2 cup) green olives

50g (1⁄3 cup) toasted pine nuts

handful flat-leaf parsley, roughly chopped

METHOD

Heat the olive oil in a large frying pan over medium–high heat. Season the chicken with sea salt and freshly ground black pepper and brown the pieces all over for 15 minutes, or until golden brown. Add the shallots and cook for 2–3 minutes, turning them occasionally until they start taking on some colour. Add the garlic, bay leaves and wine. Let bubble for a few minutes and scrape the bottom of the pan to collect up the flavours. Pour in the vinegar, sugar, stock and olives. Bring to the boil then partially cover and simmer for 45 minutes, or until the chicken is very tender. Scatter over the pine nuts and parsley before serving.

SERVES 4

© Bill Granger;

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This is a recipe extract from Bill’s Italian Food by Bill Granger; HarperCollinsPublishers; Publication date: August 2013; rrp: $49.99

 

 

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