What is practiculture? It’s what happens when you leave big-city life to tend your garden, hunt in your backyard and prepare meals according to what’s in season instead of what’s on the supermarket shelves. Modern-day Australian “food warrior” Rohan Anderson’s new collection of recipes follows the practical nature of cooking from the homestead, something everyone should try.
It seems like forever until the first florets of broccoli are ready in spring. And all that time I could have bought out-of-season broccoli from a supermarket. What an idiot to wait, but the wait is worth it! I love having to go without an ingredient until it comes back into season. It brings an extra element of excitement into our lives. We don’t own a TV anymore. Does that explain things? Seriously, though, this is yet another no-brainer meal — nothing fancy, a weeknight meal the kids will eat. It has cheese in it. Pecorino, too — they love the pecorino. You can make this with any pasta you want. I like the pappardelle because it’s easy to make and it’s massive and fun to eat. As simple as that.
- 1-2 teaspoons olive oil, plus extra to serve
- 5 large garlic cloves, finely chopped
- 1 pound 2 ounces pappardelle
- At least 2 cups chopped broccoli florets
- 2 cups grated pecorino, plus extra to serve
- 1/4 cup mascarpone or cream
- 1 egg
- Salt and pepper, to taste
For the pappardelle
Bring a large saucepan of water with a pinch of salt to a boil.
While the water is warming up, heat a little olive oil in a frying pan over medium heat and fry the garlic until golden brown. Set aside.
Pop the pasta in the boiling water; fresh pasta should only take 8-10 minutes. Around the 5-minute mark, add the broccoli to the pasta pan. When the pasta is al dente, drain with the broccoli and return to the pasta pan.
Stir through the fried garlic, pecorino, mascarpone and egg, then season to taste.
Serve with extra pecorino and a drizzle of your finest olive juice.