Crumbedsardineswithpecorino
andeggplantpuréeSERVES6 ASANENTRÉE
“SardinesareanItaliandelicacy,”saysPilu.“Theyaredelicious
when simply fried and served with a lovely eggplant purée.”150 gmyoungPecorinoSardo
(seenote),grated
18 butterfliedsardinefillets,
debonedandtrimmed
Plainflour,fordusting
3 eggs,lightlybeaten
210 gm(3cups)finefresh
breadcrumbs
100 gmrocket
Extra-virginoliveoil,
forfryinganddrizzling
Strainedjuiceof1/2lemon,
pluslemonwedges,to serve
EGGPLANTPURÉE
1 largeeggplant
(about500gm)
1/2 garlicclove
2 tspfinelychopped
flat-leafparsley
1 tsplemonjuice(ortotaste)
2 tbspextra-virginoliveoil1 Foreggplantpurée,
preheatovento200°C.
Roasteggplantuntilverysoft
(20-30minutes).Whencool
enoughtohandle,peeland
removeseeds.Addtoa blender
withgarlic,parsleyandlemon
juice,seasontotaste,then
process until smooth.Withthemotorrunning,drizzle
inoiluntilsmooth.
2 Place1 tbsppecorinoonone
halfofeachsardine,thenfold
overtoenclose.Placeflour,
eggandbreadcrumbsin
separatebowls.Dustsardines
withflour,thendipinegg,
shakingoffexcess,thencoat
inbreadcrumbs.Heata frying
panovermedium-highheat,
addoiland,whenhot,cook
sardines,turning,untillight
golden(3-5minutes).
3 Meanwhile,tossrocket
withlemonjuiceanda little
oiltotaste.Seasontotaste.
4 Dividerocketsaladamong
plates,topwithsardinesand
servewitha spoonfulof
eggplantpuréeontheside.
NotePecorinoSardo,Sardinian
pecorino,is availablefrom
selectItaliandelicatessens.
If unavailable,substitute
another pecorino.SpaghettivongoleandbottargaSERVES 4
“Thisis a classicSardinianpastadishthatcanbefoundinany
seasidetrattoria,”saysPilu.“Thebottargaaddsa delicious
umami flavour that enhances the sweetness of the vongole.”500 gmdriedspaghetti
½ cup(125ml)extra-
virginoliveoil
2 garliccloves,
finelysliced
1 smallredchilli,
finelychopped
1 kgvongole
30 mldrywhitewine
50 gmbottarga(seenote),
finelygratedona
Microplane
Flat-leafparsley,toserve
Crustybread,toserve1 Addspaghettitoa large
saucepanofboilingsalted
waterandcookuntilal dente
(6-8minutes).Drainwell,
reserving250mlpastawater.
2 Meanwhile,heata largefrying
panovermediumheat,add
80mloiland,whenhot,add
garlicandchilli,andstiruntil
garlichassoftened(1 minute).
Addvongoleandwine,then
cover,shakepanwellandcook
until shells open (1-2 minutes).3 Removepanfromheat
andremovevongoleusing
a slottedspoon.Gentlypry
openanyunopenedvongole
shellsusinga bluntknifesuch
asa butterknife.If themeat
smellsfine,youcanuseit;
otherwise,discard.
4 Removemeatfromhalfthe
shells,thenreturnmeatand
remainingvongoletothepan.
Addhalfthebottargaandcook
fora furtherminute.
5 Tossspaghettiinsauceto
coat,addinga fewtablespoons
ofreservedpastawateras
necessaryuntila creamy
consistency(1-2minutes).Toss
throughparsley,remaining
oilandbottarga,andserve.
NoteBottarga(salted,dried
andpressedmulletroe)
is availablefromselect
fishmongersanddelicatessens,
orfromTheEssentialIngredient
(essentialingredient.com.au).58 GOURMET TRAVELLER