Australian_Gourmet_Traveller_2017

Broccoli, lemon,

anchovy and

stracchino

ciabatta rolls

SERVES 4 // PREP TIME 15 MINS //

COOK 5 MINS

At their best, panini are all

about pared-back ingredients.

Here, success lies in using the

best of anchovies for their salty,

pungent kick. If you can’t find

stracchino, a creamy young

cheese, spread the ciabatta

with a generous amount of

mascarpone instead.

300 gm broccoli florets (from

about ½ small broccoli)

2 tbsp extra-virgin olive oil,

plus extra for drizzling

Finely grated rind and juice

of 1 small lemon, or to taste

4 anchovy fillets, finely

chopped

1 garlic clove, finely chopped

½ tsp dried chilli flakes

4 ciabatta rolls, halved

200 gm stracchino (see note)

Lemon wedges (optional),

to serve

1 Blanch broccoli until

bright green and just tender

(1-2 minutes; see cook’s notes

p175). Drain, refresh, then drain

again and pat dry with paper

towels. Transfer to a bowl,

add oil, lemon rind and juice,

anchovies, garlic and chilli

flakes, season to taste and

toss to combine.

2 Preheat a sandwich press.

Drizzle cut sides of rolls with

olive oil, then pile broccoli

mixture onto bases. Top with

stracchino, season to taste,

sandwich with tops and toast

in sandwich press until golden

and cheese melts (3-4 minutes).

Serve hot with lemon wedges.

Note Stracchino is a soft, fresh

cheese made of cow’s milk or

buffalo milk; it’s available from

delicatessens and select

supermarkets. ➤

1 Combine breadcrumbs,

parmesan and lemon rind in

a shallow bowl and season.

Pound chicken breasts between

2 sheets of baking paper to

6mm-7mm thick. Dust with

seasoned flour, dip in egg, then

coat in breadcrumb mixture,

shaking off excess after each.

Place on a tray lined with

baking paper, cover and

refrigerate until required.

Cotoletta can be prepared a

day ahead.

2 For parmesan slaw, combine

cabbage, parmesan and shallot

in a bowl. Whisk remaining

ingredients in a separate bowl,

season and toss with cabbage

mixture just before serving.

3 Heat 2cm oil in a large

frying pan over medium-high

heat, add chicken and fry,

turning occasionally, until

golden brown and cooked

through (4-5 minutes). Drain

on paper towels, season to

taste then halve.

4 Spread panini with aïoli or

mayonnaise to taste, top with

cotoletta and slaw, scatter with

mint, sandwich and serve.

Chicken cotoletta panini

SERVES 4 // PREP TIME 20 MINS // COOK 5 MINS

Crumbed chicken and crisp slaw tucked into a bun – what’s not to love?

Dress the slaw just before serving for maximum crunch. Pictured p114.

100 gm coarse breadcrumbs,

made from day-old white

bread

30 gm parmesan, finely grated

Finely grated rind of

½ lemon, plus lemon

wedges (optional), to serve

2 skinless chicken breasts

Seasoned plain flour,

for dusting

1 egg, lightly beaten

Olive oil, for shallow-frying

4 small panini rolls, halved

Aïoli or mayonnaise and

mint, to serve

PARMESAN SLAW

300 gm shaved white cabbage

50 gm parmesan, finely grated

1 golden shallot, thinly sliced

1 garlic clove, finely chopped

2 tbsp extra-virgin olive oil

Juice of ½ lemon, or to taste

1 For preserved tuna, place tuna

in a saucepan that fits it with just

a little room around the sides.

Add oil, garlic, lemon rind and

thyme, bring to a simmer and

cook for 5 minutes, then turn

off heat and cool to room

temperature. Transfer tuna and

oil to a container, ensuring tuna

is completely submerged, cover

and refrigerate until needed

(tuna will keep in oil for a week).

Drain before using and break

into coarse flakes.

2 For basil oil, combine

ingredients in a bowl and

season to taste.

3 Heat an oven grill to high.

Drizzle bread with a little oil

from the tuna, season to taste

and toast both sides under the

grill (1-2 minutes). Rub with the

cut sides of garlic, then top with

tomato slices and tuna, drizzle

with basil oil, scatter with herbs

and serve.

Preserved tuna and tomato open-faced panini

SERVES 4 // PREP TIME 10 MINS // COOK 10 MINS (PLUS COOLING)

Tuna cooked slowly in oil has an incredible texture and it flakes apart in beautiful large

pieces. The tuna here will be more than you need, but it’s excellent flaked through

salads or pasta. As an alternative, buy good canned tuna in oil. Pictured p115.

8 thick slices olive bread

1 garlic clove, halved

2 ripe tomatoes, thickly sliced

Basil and flat-leaf parsley,

to serve

PRESERVED TUNA

400 gm tuna fillet

300 ml extra-virgin olive oil

3 garlic cloves, halved

Thinly peeled rind of ½ lemon

3 thyme sprigs

BASIL OIL

200 ml extra-virgin olive oil

⅓ cup finely chopped basil

¼ cup finely chopped flat-leaf

parsley

1 small garlic clove, finely

chopped

Finely grated rind and juice

of ½ lemon

118 GOURMET TRAVELLER