“WE ORDERED THE
CHICKPEAS AND
SPINACH. STRAIGHT
AFTER, WE WROTE
THERECIPEDOWN
ANDITHASBEENON
OUR MENU SINCE.”
Spicedchickpeas
and spinach
CRISPY ZUCCHINI FLOWERS
AND STRETCHED CURD
MAKES 12
“ThisisatributetoJo’sgrandmother,Lidia.
WhenMattwastryingtoworkoutthis
cooking thing, spending time with her in
herbackyard[garden]inBoxHillstartedto
define how he wanted to go about it. There
are great photos of Matt picking zucchini
flowers with Lidia. We’ve refined the batter
slightly,butthefillingisexactly as Lidia
would have done it.”
12 zucchini flowers, trimmed,
stamens removed
1 fiordilatte(freshmozzarella –
substitute bocconcini),
cutinto12cubes
Lightolive oil (substitute sunflower oil),
for deep-frying
Sea salt flakes, to serve
AIOLI
4eggyolks
1 tbs Dijon mustard
4garliccloves,crushed
440ml blended olive oil (substitute
sunfloweroil)
2 tbs white wine vinegar
BATTER
(^1) / 2 cup (75g) self-raising flour
1 cup (250ml) chilled soda water
Fortheaioli,puteggyolks,mustard,garlic
andsomesaltflakesandfreshlyground
blackpepperinafoodprocessorandwhiz
well.Veryslowly,addoliveoil,startingwith
adropatatimetoallowthemixtureto
emulsify before adding the next drop. As
aiolithickens,slightlyincreasetherateof
drips,beingcarefulnottopourtooquickly.
Oncethe oil has been incorporated,
mixtureshouldresembleaverythick
mayonnaise. Add the vinegar, followed by
134 delicious.com.au