Australian Gourmet Traveller - (03)March 2020 (1)

GOURMET TRAVELLER 99

Insalataoftomato,mozzarella

andbasilwithanchovies

SERVES 4 // PREP TIME 15 MINS

Whenyou’reonlyusinga fewingredients,it’simportant
tousethebestyoucanfind.Forthisinsalata,bring
everythingtoroomtemperaturebeforeservingto
maximisetheflavours.Youcouldalsotossthrough
tornday-oldbreadtomakeit more substantial.

1 kgbest-qualitymixedgreen
andredtomatoes,coarsely
choppedorsliced
2 mozzarella(about250gm
each),preferablybuffalo
milk,torn
Extra-virginoliveoil,
fordrizzling
Largehandfulofbasil
leaves,toserve
Splashofredwine
vinegar,toserve
Good-qualityanchovyfillets
(suchasOrtiz),torn,and
crusty bread, to serve

1 Arrangetomatoesand

mozzarellaona servingplate.

Dressgenerouslywithoil

andseasontotaste.Set

asidefor1-2minutes.

2 Scatterbasiloversalad,

adda splashofvinegarand

servewithanchovies and

crusty bread.

Thinlyslicedlonza(see

note)andmint,toserve

MELONANDMINTSORBETTO

100 gmcastersugar

100 gmliquidglucose

1 honeydewmelon(about

1kg),500gmfleshcoarsely

choppedforsorbet,

remainderfinely sliced,

toserve

1 Bringsugar,glucoseand

200mlwatertotheboilin a

saucepan,stirringtodissolve,

thensetasidetocool

completely.Blendmelonin

a blenderorfoodprocessor

untila smoothpurée.Add

syrup,stirtocombine,then

strainmixturethrougha fine

sieve.Churninanice-cream

machine,thenfreezeuntil

required.Sorbettois best

servedthedayit’smade.

2 Arrangeslicedmelonon

plates,topwithscoopsof

sorbettoandscatterover

mint.Seasontotasteand

servewithlonza.

NoteLonza,Italiansalt-cured

porkloin,is availablefromselect

delicatessens.If unavailable,

substituteprosciutto suchas

San Daniele.➤

Tryswappingout thetomatoes

forripepeachesinthe insalata

• they make a beautiful
  variation on this salad.

Melonand

mintsorbetto

withlonza

SERVES4 // PREPTIME 20 MINS// COOK

5 MINS(PLUSCOOLING,FREEZING)

Youcouldservethissorbet

asa dessertonitsown,but

here,we’vepairedit with

slicedcuredmeatfora fresh

takeontheclassicmelon

and mint starter.