Centrale to a Great Summer

RECIPES NOEL CIMADOM | IMAGES BRYDIE THOMPSON

Food is central to every Italian get together, and there is no better time to gather the family or a group of friends for great food and drinks than a summer's evening or lazy long weekend lunch. Noel Cimadom is an expert at creating fabulous spaces, food and hospitality with Alpino at the Mount and Cambridge along with Picnicka and Clarence Hotel, including Bar Centrale in Tauranga, all under his and his wife’s Kim tutelage. We got Noel and his mum, Maria in the kitchen to create a wonderful three course meal you can recreate at home. Or, alternatively, I say head into Bar Centrale for that quintessential Italian hospitality and enjoy the great drinks and food in their new outdoor space.

Spaghetti Vongole

A glass of Soave and spaghetti vongole on a beautiful summer’s day is a match made in heaven.

150–200g spaghetti kosher salt 4 tbsp extra virgin olive oil, divided 1 garlic clove, sliced ¼ tsp crushed red pepper flakes ¼ cup white wine approx. 1kg cockles, tua tua or similar clams 2 tbsp fresh parsley, chopped

Bring 3L of lightly salted water to boil in a 5L pot. Add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain and reserve ½ cup cooking water. Meanwhile, heat 3 tablespoons of olive oil in a large skillet over a medium heat. Add garlic and cook, stirring often, until a little golden. Add red pepper flakes and cook for 15 more seconds. Add wine and cockles; increase heat to high. Cover skillet and cook until cockles open and release their juices. This should be 3–6 minutes, depending on size of cockles. As they open, use tongs to transfer them to a bowl. Add ¼ cup of the reserved pasta water to the skillet and bring to boil. Add pasta and cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce. Add cockles and any juices from the bowl along with the parsley, and toss. (You can add more pasta water if the sauce seems too dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

Americano

A simple and refreshing Italian classic that relies on just three ingredients. Campari is an Italian aperitif infused with herbs and fruits that will bring a little punch of bitterness to the drink. You can choose your favourite sweet vermouth here, but it should be stored in the fridge to keep it fresh. A light, bubbly and flavourful delight for daytime or aperitivo!

See nourishmagazine.co.nz for this recipe

Homemade Gnocchi

Light and fluffy, gnocchi is a delicious, inexpensive crowd pleaser for any Italian lunch you have planned. With ripe tomatoes bursting with flavour, in season my pick would be to cook some fresh tomatoes up with garlic, basil and olive oil and simply season with some fresh chilli, salt and pepper.

1kg Agria potatoes 1 egg yolk pinch of salt 280g 00 flour (available at Vetro) 50g semolina flour (available at Vetro)

Boil the potatoes with the skin on for about 25 minutes or until tender. Drain and dry thoroughly. Once cool enough to handle, peel the skin off with a knife. Rice the potatoes directly over a large, wide bowl using a potato ricer or masher until they are smooth and clump-free. Form a well in the centre of the potatoes. Add the egg yolk, salt and sprinkle some of the flour on top. Gently mix a few times with a fork, gradually adding the rest of the flour as you go. Once the dough starts to stick together (but is not yet a ball) stop. Gently bring the dough together with your hands to form a cohesive ball. You do not need to work the dough. The texture should feel warm, light, fluffy and smooth, like a big mashed potato ball. Cover and let rest for 10 minutes.

TIP – Don’t add too much flour or you’ll get chewy gnocchi. Cut the dough ball into 4 pieces. Roll one piece into a 25–30cm log. Cut into 20–22 gnocchi, about 1.25 cm long to create little pillows. Transfer to a sheet pan dusted in semolina flour to prevent sticking. Repeat with the 3 other pieces. When ready to cook the gnocchi, do so by bringing a large pot of salted water to the boil. Add the gnocchi and when these rise to the top they are cooked. Drain and combine with the sauce. At this stage you can also fold some fresh mozzarella cheese through it. Keep it simple and delicious. Garnish with basil leaves, olive oil and some parmesan.

At the Pacifica Complex 112 Tara Rd, Papamoa p (07) 542-0190 www.pacificapapamoa.com

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Semifreddo with Seasonal Fruits

This light and refreshing dessert will please kids and grown-ups on a warm sunny day. You can use any fresh seasonal fruits, but I would recommend strawberry and mint.

3 eggs 2 egg yolks ½ tsp vanilla extract 1 cup caster sugar 500g fresh strawberries, halved (or quartered if large) 2 sprigs fresh mint, leaves picked and finely chopped 2 cups cream fresh strawberries or strawberry coulis, pistachios, thyme mint for garnish

Bar Centrale 51 Willow Street, Tauranga www.clarencetauranga.co.nz

Combine eggs, yolks, vanilla extract and sugar in a heatproof bowl. Place over a saucepan of simmering water and whisk for 5 minutes until frothy. Remove from heat and beat with an electric mixer until thick and pale. Fold in the strawberries and chopped mint. Beat cream until soft peaks form. Gently fold through the egg and strawberry mixture. Line a 900g loaf tin with cling film, allowing some overhang. Pour in semifreddo. Cover with overhanging cling film and freeze overnight or at least 6 hours until frozen solid. Remove from pan and garnish. Serve in thick slices.