102 GOURMET TRAVELLER
Lambcutletswithsalsaverde
SERVES4 // PREPTIME 20 MINS// COOK6 MINS(PLUSRESTING)Salsaverde(literally,“greensauce”)is a ubiquitous
condimentinItaliancooking.It’ssimplyherbspounded
withgarlic,anchovies,vinegarandoliveoil,andadds
a flavourpunchtoanydish.It’sparticularlygoodwith
grilledmeatsandfish.Youcanjustuseparsley, but
we’ve added oregano for extra flavour.12 lambcutlets,
French-trimmed
Oliveoil,forbrushing
½ tspfinelyground
fennelseeds
½ tspfinelyground
blackpepper
Bakedpotatoesorcrusty
Italianbread(optional),
toserve
SALSAVERDE
1 cup(firmlypacked)flat-leaf
parsley,coarselychopped
2 tbspcoarselychopped
oregano
2 garliccloves,coarsely
chopped
2 tspbabycapers
invinegar,rinsed
Juiceof½lemon
2 anchovyfillets
1 tspwhitewinevinegar
60 ml(¼cup)extra-virgin
olive oil1 Forsalsaverde,poundall
ingredients(exceptoil)witha
largemortarandpestletoa
coarsepaste.Addoilandstirto
combine,thenseasontotaste.
2 Preheata barbecuetohigh
ora char-grillpanoverhigh
heat.Brushlambwithoil,rub
withfennelseeds,andseason
totaste.Barbecuelamb,turning
halfway,untilcookedto
medium-rare(2-3minutes
eachside).Setasidetorest
ina warmplace(5minutes).
3 Servelambwithsalsaverde
andbakedpotatoes or crusty
Italian bread.●Greenravioliwithpecorino
andbuttersauce
MAKES 12 RAVIOLI// PREPTIME 30 MINS// COOK 10 MINS(PLUSRESTING)Whenmakingyourownpasta,it’sworthkeepingthesauce
simpleandlettingthepastabethehero.If youcan’tfindfresh
pecorino,useanequalamountofwell-drainedricottamixed
withgratedricottasalataoraged pecorino.Rocket and parsley
pasta dough pictured p97.200 gmfreshpecorino(see
note),coarselygrated
1 egg,lightlywhisked,
foreggwash
100 gmbutter
3 tspthymeleaves
50 mldrywhitewine
Purslaneandthyme
sprigs,toserve
Shavedagedpecorino,
toserve
ROCKETANDPARSLEY
PASTADOUGH
2 bunchesrocket,trimmed
1 cup(firmlypacked)
flat-leafparsley
510 gm“00” flour
1 egg1 Forpastadough,blanch
rocketandparsleyina
saucepanofboilingwateruntil
brightgreen(1 minute).Drain
andrefreshin icedwater,then
squeezeoutexcesswater.
Transfertoa foodprocessorand
processuntilfinelychopped.
Addflourandegg,andprocess
untila doughforms.Transferto
a flouredsurfaceandknead
untilsmooth,addingextraflour
orwaterasnecessary,toform
a smoothdough.Coverwitha
dampclothandsetasideto
rest(30minutes).
2 Linea traywithbaking
paper.Dividepastadoughinto
6 pieces.Workingwithone
pieceata time,flatten,then
rollthrougha pastamachine,
startingonthewidestsetting
anddustingwithflouras
necessary.Foldinhalfand
repeatuntilpastais smoothand
silky,thencontinuerollingand
folding, reducing the settingsnotchbynotch,untildough
is 1-2mmthick.Cutoutsquares
withan8cm-squarecutterand
placeonpreparedtray.Repeat
witheachpieceofdough,
separatingeachlayerofsquares
witha sheetofbakingpaperand
coveringwitha dampteatowel
untilalldoughis rolledandcut.
3 Workinginbatches,place
halfthepastasquaresina row
andplace1 heapedtspfresh
pecorinointocentreofeach.
Brushedgeswitheggwash,
thenplaceanothersquareon
top.Startingcloselyaround
filling,pressoutwardstoseal
completely,thentrimtoa
7cmsquarewitha pastacutter.
Placeona traylinedwith
bakingpaper,separatingeach
layerwithmorebakingpaper,
thenrefrigerateuntilrequired.
4 Heatbutterina wide
deepfryingpanoverhigh
heat.Addthymeleavesand
tosstocombineuntiltender
(2minutes).Addwhitewine
andbringtoa simmer,then
seasontotaste.
5 Cookpastaina large
saucepanofboilingsalted
wateruntiljustcooked
(2-3minutes).Removewith
a slottedspoonandaddto
panwithsauce,tossinggently
tocoatinthesauce.
6 Toserve,divideravioli
amongbowls,spoonover
buttersauce,andtopwith
purslane,thymeandaged
pecorino.
NoteFreshpecorinois available
fromselectItaliancheese shops
and delicatessens.Lambcutlets
with salsa verde