VOLUME 02
THE PASTA EDITION
LINGUINE WITH ANCHOVY,
KALE & BURRATA
p36
CONTRIBUTORS
Ruth Rogers
Scott McComas-Williams
Katie Parla
The Classics, p16 Katie Parla is a Rome-based journalist, culinary guide, educator, and award-winning cookbook author with a podcast called Gola, all about Italian food culture. If you live in Rome like Katie, you know the importance of carbonara, and the culinary rite of passage it has when visiting Rome. She takes us to one of Rome’s best carbonaras, at Salumeria Roscioli, and talks of the history of the dish.
Ciao, Ragazzi, p22 Chef Scott McComas-Williams crafts the pasta for Sydney restaurant, Ragazzi Wine and Pasta, and its sibling pasta shop, Fabbrica - paying respect to traditional shapes and sauces, at the same time making them uniquely his own. In this edition, he shows us how to make two pasta doughs from scratch, creating diffreent shapes for each.
Memoir, p53 Ruth Rogers is a chef, author and philanthropist who started London’s Michelin-starred River Cafe alongside Rose Gray. In 1995 Ruth published her first cookbook with Gray, The River Cafe Cookbook, and presented a 12-part TV series, The Italian Kitchen. They published a further 10 cookbooks, all of which have been on the best seller list. In this edition, Ruth shares with us one of her fondest memories of eating pasta in a little town in Italy.
Editorial director Lisa Featherby Creative director Liz Elton CONTRIBUTORS Emiko Davies, Penny Lawson, Scott McComas-Williams, Fabio Pallottini, Katie Parla, Matt Swieboda, Joe Vargetto. PHOTO CREDITS Cover: Photography and styling Lisa Featherby. Inside front cover: Burano, Samuel C, Unsplash. Welcome: Lake Garda, Alexander Wende, Unsplash. Ragazzi, Lisa Featherby. Mondello, Juli Kosolapova, Unsplash. Contents: Lisa Featherby. Postcard from: Alex Vasey, Unsplash. Pasta glossary: Lisa Featherby. The social network: Instagram, Ben Fatto 95. Wine: Photography and styling Lisa Featherby. Cheese: Photography and styling, Lisa Featherby. The Classics: Katie Parla. In profile: Bologna, Arno Senoner, Unsplash. Parmigiano-Reggiano, Nik's, Unsplash. Food photography Joe Vargetto. Food Opener: Photography and styling Lisa Featherby. Ciao, Ragazzi: Photography and styling Lisa Featherby. From Italy with love: Lisa Featherby. Bowls from Alex & Trahanas. Singular sensation: Extracted with permission from the book, One: Pot, Pan, Planet by Anna Jones, RRP $49.99. Photography by Issy Croker. The classics: Photography and styling Katie Parla. In Print: Extracted from the Pasta Codex, By Rizzoli books, RRP $90. The List: Emiko Davies. Memoir: Benjamin Jopen, Unsplash. Last drinks: Photography and styling Lisa Featherby. Inside back cover: Sirolo, Federica Giusti, Unsplash. The publication and its contents are protected by copyright. All rights reserved. No material published in this magazine may be reproduced in whole or in part without prior written authority. No responsibility is taken for unsolicited material. Author recipes are edited, but untested by Eatable. Published by Elton & Featherby (ABN 20370450968). Eatable magazine is printed by Pulse Print Solutions. For custom publishing inquiries please contact hello@eatable.net.au.
08 POSTCARD FROM 10 GLOSSARY 11 THE SOCIAL NETWORK We take a look at Yum Hwa of Ben Fatto 95. 12 WINE Fabio Pallottini pours textural whites from the coastal and volcanic regions of Italy. 14 CHEESE Penny Lawson of Penny’s Cheese Shop talks about Parmesan.
VOLUME 02 THE PASTA EDITION
16 THE CLASSICS Rome’s Carbonara. 18 IN PROFILE Valentino Marcattilii, the chef behind San Domenico’s and its uovo in raviolo. 22 CIAO, RAGAZZI Scott Williams-McComas recipes for hand-made and hand-rolled pasta. 34 FROM ITALY, WITH LOVE Falling for beautiful dried pasta dishes made for easy entertaining. 42 SINGULAR SENSATIONS Anna Jones’ recipes for one pan pasta dishes, from the book, One Pan. Pot. Planet.
52 THE LIST Cookbook author, Emiko Davies walks us through the towns of San Miniato, and Florence. 53 MEMOIR Ruth Rogers of London’s River Cafe journeys to Vernazza where they make trofie al pesto. 54 LAST DRINKS Amaro, Italy’s much-loved post-pasta digestivi. 55 IN PRINT Pasta cooked in soup.
POSTCARD FROM
Parma, in Italy’s EmiliaRomagna region
08
A tavola
Making pasta shapes from scratch, throwing an easy dinner party and cooking with one pan.
Tonarelli is a thick spaghetti, also known as spaghetti alla chitarra in Abruzzo, it is made with a string utensil, like a guitar
Ciao, A laneway restaurant in Sydney serving up some of the best tasting fresh pasta. Say hi, Ragazzi.
RECIPES
by
S C O T T M C C O M A S -W I L L I A M S
and
WINE SUGGESTIONS
by
M AT T S W I E B O D A
Ragazzi
Capunti, cime di rapa and silverbeet ragu
Recipe p32
Press the linen. Chill the wine. Cook the pasta. There aren’t any rules that say dining in style needs to be difficult. RECIPES, ST YLING
and
PHOTOGRAPHY
by
L I S A F E AT H E R B Y
Linguine with anchovy, kale and burrata
Recipe p36
From Italy love
with
Singular sensation
In Anna Jones’ latest book, One Pan. Pot. Planet, it’s all about limiting waste, and washing up. RECIPES
by
ANNA JONES
and
PHOTOGRAPHY
Smoky swede carbonara
Recipe p48
by
ISSY CROKER
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