FISHPOLPETTEWITH
PUT TANESCASAUCE
SERVES 4, AS A LIGHT MEAL OR STARTER
750gwhitefishfillets, skinned, boned,
cutintochunks
2 tbsfinelychopped flat-leaf
parsleyleaves
(^1) / 2 bunchoregano,leavespicked,finely
chopped,plusextra to serve
50gpotatostarch
Zestof1 lemon, plus extra wedges
toserve
1 egg,separated
(^1) / 2 cup(125ml)vegetable oil, plus extra,
todeep-fry
1 smallwhiteonion,thinlysliced
50g daikon, finely chopped
PUTTANESCASAUCE
2 tbsextravirginoliveoil
1 smallredonion,finelychopped
2 garliccloves,crushed
5 anchovyfilletsin oil,drained
50gkalamata olives, seeds removed,
sliced
50gsaltedcapers,rinsed,drained
2 bird’s-eyechillies (optional),
thinlysliced
700gtomatopassata
200gmayonnaise
(^1) / 4 bunchoregano,leaves picked,
finelychopped
(^1) / 2 bunchbasil,leaves picked,
finely chopped
Placethefish,parsley,oregano,potato
starch,lemonzestandeggyolkin a food
processorandblitzuntilcombined.
Graduallyaddthevegetableoil.Add
theonionanddaikonandpulseuntil
combined.Whisktheeggwhitein a bowl
tosoftpeaks,thenfoldintothefish
mixture.Chillin thefridgefor2 hours.
Meanwhile,fortheputtanescasauce,
heattheoliveoilin a largesaucepanover
medium-highheat.Addtheonion,garlic,
anchovies,olives,capersandchilli,if
using.Cook,stirringoccasionally,for
5-6minutesoruntilmixturestartsto
caramelise.Stirin thepassata,bringto
theboil,reduceheattolowandsimmer,
stirring occasionally, for 35-40 minutes.
Stirin themayonnaiseandherbs. Season.
Coverandkeepwarm.
Filla largesaucepanthree-quartersfull
withvegetableoil.Heatto180°C(a cube
ofbreadwillturngoldenin 90seconds).
Shape1 tbsfishmixtureintoroughballs.
Cook,in batches,stirringgently,for4-5
minutesoruntilgolden.Drainonpaper
towelandseason.Scatterwithextra
oregano.Servewithputtanescasauce
and lemon wedges alongside.
FARINATA,GIARDINIERAPICKLES,
PECORINO& PROSCIUTTO
SERVES4, ASA LIGHTMEALORSTARTER
Begin this recipe 1 day ahead.
11 / 3 cup(200g)chickpea flour
50mloliveoil
Shavedpecorino and sliced prosciutto,
to serve
GIARDINIERA
1 cup(250ml)whitewinevinegar
(^1) / 3 cup(75g)castersugar
1 carrot,peeled,trimmed, cut into
5cmbatons
1 celerystalk,trimmed, cut into
5cmbatons
2 x 5cmchunksdaikon, cut into batons
(^1) / 4 bunchthyme
2 bay leaves
Forthegiardiniera,placethevinegar,
sugarand250mlwaterin a saucepanover
highheat.Stiruntilsugarhasdissolved.
Placeremainingingredientsin a large
heatproofbowlandscatterwith1 tbssalt
flakes.Pourthehotpicklingliquidover the
vegetables.Refrigerateovernight.
Tomakethefarinata,mixthechickpea
flourand450mlwaterin a bowl and rest
inthefridgeovernight.
Skimanyfoamfromfarinatamixture,
addoilandmixwelltocombine.Heata
lightlygreased20cmnon-stickfrypanover
lowheat.Poura thinlayer(about^2 / 3 cup)
ofbatterintopan.Cookfor2-3minutesor
untilgolden.Flipandcookfor2-3minutes
oruntilcookedthroughandgolden.
Don’tcookit fortoo long, farinata
shouldbesoft.
Drain the giardiniera, discarding the
picklingliquidandreservingthebay
leavesandthymesprigs.Placethe
giardinierain a smallbowlandtopwith
thereservedbayleavesandthymesprigs.
Placeona platterwiththefarinata,
prosciutto and pecorino.
‘NDUJADIPWITHGRILLED LEEKS
SERVES 6-8, AS A STARTER
(^1) / 4 cup(60ml)extravirginolive oil,
plusextra,todrizzle
6 eschalots,thinlysliced
1 fennelbulb,trimmed,thinlysliced
1 tspfennelseeds,toasted
250g‘nduja(spreadablespicy salami)
(^1) / 2 cup(125ml)whitewine
250gcookedchickpeas
50mlredwinevinegar
24 smallpencilleeks,trimmed,washed
Gratedpecorino,lemonwedges and
oregano leaves, to serve
Tomakethedip,heattheoilin a
saucepanoverhighheat.Addthe
eschalot,fennelandfennelseeds.Cook,
stirringoccasionally,for5-6minutesor
untilstartingtocaramelise.Add‘nduja
andcook,breakingupwitha wooden
spoon,for6-8minutesoruntilfat
separates.Addwine,scrapingthe
baseofthepanwitha spoon,and
cookfor1-2minutesoruntilwell
combined.Placemixturein a
blenderwiththechickpeasand
vinegarandblenduntil smooth.
Season.Setaside.
Bringa largesaucepanofsalted
watertotheboil.Blanchleeksfor30-40
secondsoruntilslightlysoft.Refreshin
icedwater.Drainandplaceonpaper
towel.Preheata chargrillorbarbecueto
high.Placeleeksin a largebowland
drizzlewithextraoil.Seasontotaste
andtosstocoat.Grillleeksin
batches,turning,for3-4minutes
oruntilnicelycharred.
Placedipin a smallbowl
ona platterwiththecharred
leeks.Scatterwithgrated
pecorinoandoreganoleaves.
Drizzlewithextraoliveoiland
serve with lemon wedges.
10 WILLIAM STREET.