Nic & Rocco Week @ Peter’s of Kensington

WELCOME

Anyone who loves to cook will know just how important it is to experiment with different flavours. It's what gives your cooking life. Sometimes, it's the flavours you might never have considered combining that actually work the best together.

Just like South Australia's Nic and Rocco.

Rocco's a perfectionist, obsessed with precise measurements and following every recipe to the letter. Nic likes to make things up as he goes along, adding ingredients to taste and improvising with flavours. The pair are complete opposites. But together, Nic and Rocco are pure kitchen magic.

Best friends since childhood, Nic and Rocco grew up on the same Adelaide street. While most of the other boys in their neighbourhood were playing computer games and tinkering with cars, Nic and Rocco spent their spare time in the kitchen, learning how to cook.

On the weekends, they'd find a cookbook, flip to the most challenging recipe and try it out for themselves. The boys are the first to admit their mums taught them everything they know about cooking. Whenever their dishes didn't turn out quite the way they thought they would, their mums would gently point out what went wrong... and help them clean up the mess.

Earlier this year, three little words changed the best friends' lives forever: My Kitchen Rules.

Channel Seven's reality hit made Nic and Rocco household names. The perennial gentlemen of the show and popular favourites, Nic and Rocco finished the show in second place.

Nic and Rocco say they're not really sure what's in store for them next. But one thing they're certain about is their love of food, which remains as strong as it's ever been. The boys are eager to share their gift with whoever they can. Their passion for cooking is infectious ? you can't help but feel inspired to get into the kitchen and cook up a storm.

Welcome to Peter's of Kensington's Nic and Rocco Week ? one amazing week of cooking classes, prizes and more. We're thrilled to have the boys in our store for a series of nine exclusive Sydney Masterclasses.

We hope you enjoy Nic and Rocco Week just as much as we've enjoyed putting it all together for you!

The Peter's of Kensington Team

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Nic & Rocco Week @ Peter's of Kensington

CONTENTS

PASTA RECIPES

4 Herb Printed Ravioli with Sage Butter Sauce

5 Potato Gnocchi 6 Bird's Nest Pasta

with Napolitano and B?chamel Sauce

SEAFOOD RECIPES

8 Seafood Trio Potato String Prawns with Japanese Mayo Sashimi Yellowfin Tuna on a Seaweed bed, with Ponzu Sauce and Atlantic Salmon Caviar Japanese Scallop and Chorizo Stack, with Avocado and Salsa Fresco

9 Blue Swimmer Crabs with Chilli and Black Pepper

10 King George Whiting and Shellfish Mousseline with Vegetable Pearls in a Champagne Sauce

11 Seafood Risotto with Arancini 12 Scallop Galette and Leek Fondue

with Orange Beurre Blanc

Nic and Rocco Week @ Peter's of Kensington

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HERB PRINTED RAVIOLI

WITH SAGE BUTTER SAUCE

METHOD

PASTA 1. Sift flour and place in food processor 2. Add eggs and oil to food processor and process

until moist and ingredients come together. 3. Add another egg yolk if pastry is too dry. 4. Tip out onto bench and knead briefly to bring

dough together. 5. Cover in cling film and leave to rest for 30

minutes. 6. Pass the dough through a pasta machine on the

widest setting. Fold and repeat again. Repeat this process 3 to 4 times. Turn the pasta machine down one notch. and repeat the rolling until you have very thin sheets of pasta. 7. Keep pasta sheets covered in tea towels 8. To create the decorative parsley effect, pass the pasta through the rollers for the last time, then place leaves of Italian parsley between the folded layers of pasta. Use this piece of pasta for the top layer of ravioli.

RAVIOLI 1. Combine the ricotta, parmesan, parsley, nutmeg,

salt and pepper. 2. Fill a piping bag with the filling. 3. Lay a sheet of pasta on a flat surface and pipe

filling to form a "nest" for the egg yolk. 4. Place an egg yolk in the centre of each "nest" and

lay the parsley pasta on top. 5. Using a pasta cutter, cut and seal each ravioli,

making sure no air is trapped inside. 6. Cook the ravioli a few at a time in a large pot of

boiling salted water, remove when the ravioli rise to the surface, and cook for 10 seconds in pan of sage butter sauce.

TOPPING 1. Finely slice the pancetta and asparagus and saut?

in olive oil.

SAUCE 1. Quickly melt the butter and stir in the sage over

medium heat until butter slightly browns in colour.

INGREDIENTS

Pasta Dough 2 cups of plain flour

3 eggs 1 tablespoon of olive oil Leaves of Italian parsley, washed, dried and stems removed.

Ravioli Filling 1 cup ricotta cheese ? cup freshly grated parmesan 4 tablespoons chopped parsley A pinch of nutmeg 6 separated egg yolks

Sauce 200g butter A handful of fresh sage leaves ? cup freshly grated parmesan

Thinly sliced pancetta Baby asparagus Olive oil Salt and pepper

EQUIPMENT

Pasta Machine Food Processor Piping Bag & Nozzles

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Nic & Rocco Week @ Peter's of Kensington

POTATO Gnocchi

METHOD

Gnocchi 1. Place potatoes in a large pot in enough

cold water to cover, then boil until tender (approximately 40 minutes) 2. Peel and rice the potatoes, and spread on working bench to cool. 3. Gather and make a well in the centre. 4. Beat eggs with 1 teaspoon of salt and pepper, then pour into the well. 5. Work the potatoes and egg together, gradually adding as much flour as necessary to form a firm but moist dough. 6. Divide into six pieces and roll each piece into a log about 2cm thick. 7. Cut into 1.5cm smaller pieces. 8. Roll each ball of gnocchi over a lightly-floured fork (or gnocchi board), pressing gently to form a dent and fork marks on the other side. This creates a textured surface, helping sauces to cling to cooked gnocchi. 9. Bring a large saucepan of water to the boil. Add one quarter of the gnocchi. As they cook, the gnocchi will rise to the surface of the water. Continue cooking gnocchi for about 10 seconds then remove with a large slotted spoon and drain well. 10. Repeat with remaining gnocchi. Serve immediately, tossed together with your favourite sauce.

INGREDIENTS

4 large russet potatoes, washed 2 eggs

Salt and pepper 3 cups plain flour

Nic & Rocco Week @ Peter's of Kensington

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