Burrata with peppers and marjoram
SERVES 4-6 // PREP TIME 10 MINS // COOK 10 MINS“This is a simple starter or salad that combines burrata with one
of the biggest staples of the Italian-American menu,” says Wall.
“Fried peppers know no limits in the scope of American food.
Traditionally balsamic vinegar is used but I like the savouriness
of sherry vinegar. You can easily substitute friggitello or shishito
peppers with any other mild, small pepper.”Pictured p85.60 ml (¼ cup) extra-virgin
olive oil, plus extra for
drizzling
250 gm mild peppers, such
as friggitello or shishito
(see note)
2 garlic cloves, crushed
60 ml (¼ cup) sherry vinegar
1 tsp finely chopped
marjoram
2 burrata (about 125gm each)
Sliced warm focaccia
(optional), to serveCaponata
SERVES 4-6 // PREP TIME 5 MINS // COOK 35 MINS“Caponata is one of the more complex dishes in the Sicilian
repertoire,” says Wall. “It’s not only a melding of deep flavours,
but it’s also a nod to the rich cultural history of Sicily. There are
many different types of caponata as you travel across the island,
but they all are equally moreish. This dish is vegan but has a
deep, layered umami base that is rich like a stew.”Pictured p85.1 kg eggplant, cut into
medium-large dice
1 large onion, diced
3 celery stalks, diced
320 ml extra-virgin olive oil,
plus extra to serve
125 ml (½ cup) red wine vinegar
35 gm caster sugar
500 ml (2 cups) tomato sauce
(see recipe p89), or sugo
of your choice
35 gm capers
35 gm currants
Roasted pine nuts, to serve
Basil leaves, to serve1 Toss eggplant in 1 tbsp salt
and set aside to draw out
moisture (15-20 minutes).
2 Meanwhile, combine the
onion, celery and 60ml oil in a
saucepan over medium heat and
stir until vegetables are softened
(5-7 minutes). Deglaze pan withvinegar and sugar, scraping
base of pan, then add tomato
sauce and simmer until reduced
by half (5-6 minutes). Remove
from heat.
3 Heat half the remaining oil in
a frying pan over medium-high
heat. Pat eggplant dry, add
half to pan and cook, stirring
occasionally, until tender
(6-7 minutes). Remove with
a slotted spoon and drain
on paper towels. Repeat with
remaining eggplant and oil. Add
to tomato sauce with capers,
currants and 80ml water and
simmer for flavours to marry
(5-10 minutes). Season to taste
with salt and drizzle with extra
oil. Serve topped with pine nuts
and basil.
Wine suggestionA white such
as the 2005 Contini Vernaccia
di Oristano from Sardinia.1 Heat oil in a heavy-based
frying pan over high heat
until shimmering. Add peppers
and cook, tossing occasionally,
until charred and softened
(6-8 minutes). Add garlic and
cook for about 1 minute, then
deglaze pan with vinegar and
cook until liquid is absorbed
and reduced (1-2 minutes).
Remove pan from heat, stir
in marjoram and season
with salt to taste.
2 Season burrata with flaked
salt to taste, drizzle with
oil, and serve with warm
peppers and burrata.
NoteFriggitello and shishito
peppers are available from
select delicatessens and
greengrocers.
Wine suggestionA rosé
such as the 2017 Lammidia
Rosato from Abruzzo.Rockmelon granita
with a Suze float
SERVES 4-6 // PREP TIME 10 MINS // COOK 5 MINS (PLUS COOLING, FREEZING)“A super-simple and super-fresh way to finish a meal,” says Wall.250 gm caster sugar
500 gm rockmelon, coarsely
chopped
Juice of 4 limes
Pinch of citric acid
Suze (see note), to taste
Berries, to serve1 Stir sugar and 200ml water in
a saucepan over high heat until
sugar dissolves. Remove from
heat and cool.
2 Blend rockmelon in a blender
until smooth, strain through a
fine sieve and combine with
sugar syrup, lime juice andcitric acid. Pour into a shallow
metal tray and freeze, stirring
and scraping occasionally with
a fork, until ice crystals form and
granita is frozen and fluffy like
snow (6 hours).
3 Spoon granita into chilled
Champagne coupes, top with
Suze to taste (start with 15ml and
work up from there) and serve
with berries. Alternatively, serve
granita in a bowl with berries.
NoteSuze, a bitter French
apéritif, is available from
select bottle shops.●“Fried peppers know no limits in
the scope of American food.”GranitaBowl (with granita) from
Chuchu. All other props stylist’s
own. Stockists p152.92 GOURMET TRAVELLER