Australian Gourmet Traveller - (05)May 2019 (1)

GOURMET TRAVELLER 101

QUICK-PICKLEDVEGETABLES

750 ml(3cups)whitewine

vinegar,plusextra

totaste

60 gm(¼cup)fineseasalt,

plusextratotaste

60 gmwhitesugar,

plusextra,totaste

3 freshbayleaves

1 tspwholeblack

peppercorns

3 carrots,cutinto

1cm-thickrounds

2 redoryellowcapsicum,

cutinto2.5cmsquares

2 celerystalks,cutinto

1cm-thickpieces

1 smallredonion, halved,

thinly sliced

INSALATADIRINFORZO

Cauliflower, olive, pepper and caper salad

SERVES 6

“ThisNeapolitanholidaystaple,alsocalledburdiglione,traditionallyis servedonChristmasEvetoproviderinforzo(reinforcement)
to a lean, fish-based meal,” says Parla.“InNaples,the pepper of choiceis thepappacella,a squat,flattenedpepper.”

SALAD

1 smallcauliflower,

separatedintoflorets

½ cupolives,rinsed,pitted

andhalvedlengthways

2 tbspcapers,rinsed

6 saltedanchovyfillets

(seenote),cleaned,cut

into5mmpieces

¼ cupflat-leafparsley,

coarselychopped

2 tbspwhitewinevinegar

60 ml(¼cup)extra-virgin

oliveoil

1 Forthequick-pickled

vegetables,combinethevinegar

and750mlwaterin a saucepan

andbringtoa simmeroverlow

heat. Add salt and sugar. When

bothhavedissolved,tastethe

brine;it shouldtastebalanced,

likesomethingyouwouldputon

yoursalad.Adjusttotaste,then

addbayleaves,peppercorns,

carrotsandcapsicum.Return

toa simmerandcookfor

2 minutes.Addcelery,returnto

a simmerandcookforanother

1 minute,thenaddonionand

cookforanother2 minutes.

Drain,transfertoa largebowl,

andsetasidetocool.

2 Forthesalad,filla bowlwith

iceandwater.Bringa large

saucepanofsaltedwatertothe

boil.Addthecauliflowerand

cookuntiltenderbutstillholding

itsshape(about8 minutes).

Drain and immediately plunge

cauliflowerintotheicebathand

cool.Drainandtransfertothe

bowlwithpickledvegetables.

Addolives,capers,anchovies

andparsley.Pourthevinegar

andoliveoiloverandtoss

tocoat.Seasontotaste.

Refrigerateforatleast1 hour

orupto2 daysforflavoursto

developbeforeserving.

NoteSimmereachvegetable

separatelyformorecontrolover

thefinalproduct.Youwantthem

tobeal dentebutcooked

through.Cookcarrotsand

capsicumforabout5 minutes,

celeryforabout3 minutesand

onionforabout2 minutes.Use

anchovyfilletsin oilif salted

anchovies are unavailable.

3 tbsp(¼cup)porklardor

extra-virginoliveoil

1 wholechicken,seasoned

withsalt 24 hoursahead,

cutinto8 pieces

1 onion,halvedandthinly

sliced

2 garliccloves,crushed

1 tsppeperoncino

orchilliflakes

125 mldrywhitewine

4 tomatoes,coarsely chopped

5-6 basilleaves

1 Meltthelardin a large
heavy-basedfryingpanover
mediumheat.Whenshimmering,
addchickenskin-sidedown,and
cook,turningonce,untilgolden
onbothsides(8-10minutes),
adjustingheatif necessary.
If chickenskinsticks,donot
forceturning;it willrelease
fromthepanwhenit is ready.
Remove chicken from pan.

POLLOALLAPOTENTINA

Potenza-style chicken with herbs

andwine

SERVES4-6

“Potenzais thecapitalofBasilicata,theregionofmymaternal
ancestry,” says Parla. “Season thechicken 24 hoursahead.”

2 Reduceheattolow.Addonion

andgarlic,andseasonwithsalt.

Cook,stirringoccasionally,until

softandtranslucent(15minutes).

Addpeperoncinoandcookuntil

fragrant(about1 minute).Add

wine,increaseheattomedium

andscrapeanybrownedbits

fromthesideandbottomofpan.

Whenalcoholscentdissipates

andliquidhasnearlyevaporated

(about3 minutes),addtomato

andbasil.Seasonwithsalt.

3 Returnchicken,except

breasts,topanandaddenough

watertocoverit halfway.Cook,

stirringoccasionally,untiltender

butnotfallingofftheboneand

sauceis reduced(30minutes).

Reduceheattolow.Return

breaststopan.Cookuntilthe

internaltemperatureofbreasts

reaches60°C(5-10minutes),

addinga littlewaterif sauce

becomes too dry. Serve.➤