Peas, beans, ricotta
and mint bruschetta
SERVES 6 // PREP TIME 15 MINS // COOK 35 MINS (PLUS PROVING, COOLING)
“This classic combo of peas, ricotta and mint could
be the most popular dish we’ve done,” says Mike Eggert.
“The focaccia recipe is the easiest and most reliable we’ve
ever come across. Stretch the dough out thin or make it
thick and flufy – it works great any way you want and
makes the perfect vehicle for bruschetta toppings or for
mopping up sauces or melted cheese.”Pictured p114.
50 gm sugarsnap peas,
coarsely chopped
50 gm frozen peas
50 gm podded broad beans
(about 150gm unpodded)
50 gm podded edamame
(see note)
Juice of ½ lemon
1 tbsp olive oil
150 gm ricotta
¼ cup mint, coarsely torn
FOCACCIA
460 gm baker’s flour
3 gm (1 tsp) brown sugar
7 gm (1 sachet) dried yeast
60 ml (¼ cup) extra-virgin olive
oil, plus extra to serve
1 For focaccia, combine
450gm flour and 1½ tsp salt in
an electric mixer fitted with a
dough hook. Lightly whisk
remaining flour, sugar and dried
yeast in a separate bowl with
300ml lukewarm water, then
leave until bubbles appear
(5-7 minutes). Add oil to yeast
mixture, then, with the mixer on
low speed, add yeast mixture
to flour and knead until smooth
and elastic (8-9 minutes).
Transfer to a lightly oiled
bowl, cover with plastic wrap
and leave in a warm place
until nearly doubled in size
(20-30 minutes). Preheat oven
to 230°C. Gently knock back
dough, cover and prove until
nearly doubled in size again
(10-15 minutes). Transfer to a
well-oiled 12cm x 23cm loaf
pan. Cover and leave to prove
until about 1cm below top of tin
(15 minutes), then bake until
golden brown and focaccia
sounds hollow when tapped
on the base (25-30 minutes).
Cool on a rack (about 1 hour),
then cut into 12 slices.
2 Bring a saucepan of
salted water to the boil and
blanch peas and beans for
20-30 seconds until bright
green and still crunchy. Drain,
then peel broad beans and
mix with lemon juice, oil and
remaining peas and beans in
a bowl and season to taste.
3 Grill focaccia slices on a
baking tray until well toasted
(1-2 minutes each side).
4 Spread ricotta on focaccia,
spoon pea and bean mixture
on top, scatter with mint, drizzle
with extra olive oil and serve.
NoteFrozen edamame are
available from Asian grocers.
Wine suggestionA riesling
such as Koerner “Watervale”
Riesling.Anchovy and
tomato bruschetta
SERVES 6 // PREP TIME 20 MINS
// COOK 5 MINS (PLUS COOLING)“Anyone travelling through the
Mediterranean eats tomatoes
and anchovies to excess. We
knew we had to have that
delicious salty anchovy and
sweet-acidic tomato combo on
the menu here,” says Jemma
Whiteman. “Throw in some
charred-bread flavour and it’s
like you’re on the coast of Italy.”1 red capsicum
2 vine-ripened tomatoes
Juice of ½ lemon
1 tbsp olive oil
6 slices focaccia (see
recipe at left)
1 garlic clove, halved
12 anchovy fillets
Coarsely chopped flat-leaf
parsley and sliced pickled
green chillies (see note),
to serve1 Preheat oven to 270°C or its
highest setting. Roast capsicum
on an oven tray lined with
baking paper until blackened
and softened (18-20 minutes).
Place in a bowl, cover with
plastic wrap and leave to cool
(20-30 minutes). Remove skin
and seeds, and cut capsicum
into large dice.2 Meanwhile, grate tomatoes
using a box grater, then drain in
a sieve for 15 minutes. Combine
drained tomato flesh, roasted
capsicum, lemon juice and oil,
and season to taste.
3 Grill focaccia slices on
a charcoal grill or under an
oven grill (1-2 minutes each
side), then rub each slice with
cut side of garlic.
4 To serve, spoon tomato
mixture on foccacia, top with
anchovies, scatter with parsley
and serve with pickled chillies.
NotePickled green chillies are
available from delicatessens
and supermarkets.
Wine suggestionA riesling
such as Koerner “Watervale”
Riesling.➤