Calamariskewers
with’ndujavinaigrette
MAKES 12 SKEWERS // PREP TIME 20 MINS // COOK 10 MINS“I lovetheflavourandtextureofthesearrosticini-styleskewers,
inspiredbysouthernItaliancoastalcooking,”saysSaxby.“They
packa punchwithflavouranda littleheatfromthe’nduja.For
a chilli-freealternative,tryananchovydressing,soyoustillget
thesalty,umamiflavourthatit bringstothedish.”Picturedp89.12 rosemarysprigs,most
leavesremovedandstalks
soakedincoldwater
300 gmsoutherncalamari,
cleaned(seenote),
cutinto3cmpieces
1 zucchini,thinlysliced
widthways
24 thinslicesmildpancetta
(about200gm),cutinto
3cmpieces
Canolaoil,forbrushing
Lemonwedges,toserve
’NDUJAVINAIGRETTE
50 mlextra-virginoliveoil,
plusextraforbrushing
1 tbsprosemaryleaves,
finelychopped
1 garlicclove,finelychopped
25 gm’nduja(seenote)
100 mlredwinevinegar
25 gmcastersugar1 For’ndujavinaigrette,place
oil,rosemaryandgarlicin a
fryingpanoverlowheatand
cook untiledges of rosemaryandgarlicstarttoturngolden
(2-3minutes).Add’nduja, stirring
tobreakit up,thenaddvinegar,
sugarand50mlwater.Stirwell
andtaste– it shouldbespicy,
tangyanda littlesweet,but
balanced.Setaside.
2 Trimthickendofrosemary
sprigstoa sharpangle.Skewer
a pieceofcalamariontoa sharp
rosemarysprig, followedbya
sliceofzucchini, thenpancetta,
thenrepeatwithingredients,
finishingwitha pieceofcalamari.
Repeatwithremaining
ingredientsandskewers,
thenrefrigerateuntilrequired.
3 Preheata barbecuetohigh.
Brushskewerswitha little
oilandsprinklewithseasalt.
Grillskewers, turning,until
lightlycharredandcooked
(1-2minutes perside).Transfer
toa platteranddrizzlethe
’ndujavinaigretteover.
Servewithlemonwedges.
NoteAskyourfishmonger
tocleanthecalamariforyou.
’Nduja,a spicy,spreadable
salami,is availablefrom Italian
delicatessens.➤Grilledcornwithparmesan,
brownbutter,lemonand bottarga
SERVES 6 // PREP TIME 10 MINS // COOK 20 MINS
“Thesweetnessofcornreallyworkswellwitha smokykick,”
saysSaxby.“Reggianoandbottargaadda salty,umamione-two
punch, and brown butter makes everything better. Everything!”
6 corncobs,husksand
silksremoved,each
cutinto3 pieces
100 gmbutter,diced
Juiceof1 lemon
50 mlcanolaoil
20 gmbottarga(seenote)
30 gmParmigiano-Reggiano
Finelychopped chives,
toserve1 Placecorncobsina large
saucepan.Fillsaucepanwith
watertocovercornandadd
20gmsalt.Bringtotheboil,
thenturnoffheat. Strain
cornandsetasidetodry.
2 Meanwhile, placebutter
ina fryingpanoverhighheat
andcookuntilfoamingand
nut-brown(3-4minutes).
Removefromtheheatand
stirinlemonjuicetostop
the cooking process.
3 Preheata barbecuetohigh.
Tosscorninoil, thengrill,
turning,untillightlycharred
(1-2minutes eachside).Transfer
toa servingplateandseason
totastewithsalt. Topwith
brownbutter, lettingthebutter
poolonthebaseoftheplate.
Usea microplaneorgrater
tofinelygratebottargaand
Parmigiano-Reggianoover corn.
Sprinklewithchivesandserve.
NoteBottarga,presseddried
mulletroe,is availablefrom
selectfishmongers,fish markets
and Italian grocers.CornChabiChic
OriginalBeldi
glassesfrom
Marr-kett.Allother
propsstylist’sown.
CobiaHand-made
HireEdenplates
andbowlfromThe
ClayBarn.Allother
propsstylist’sown.
Stockists p152.