FOUR DISHES

Our editors share their favourite plates of the moment.

Our favourite plates this month.

SPAGHETTI ALLA CHITARRA, Sagra

On a warm spring afternoon, there’s no better lunch than the spaghetti alla chitarra turned through truffle butter and pecorino Romano at Darlinghurst’s Sagra. A classic Roman dish of few ingredients (served with a bonus scattering of shaved truffles), it requires precision execution, and these guys pull it off deliciously. Pair it with a crisp and refreshing 2015 Casa D’Ambra Ischia Bianco to offset that richness and start the weekend early. Sagra, 62 Stanley St, Darlinghurst, NSW, (02) 9360 5964 KRISHNA MATHRUBUTHAM, DEPUTY CHIEF SUBEDITOR

FUSILLI, COZZE E CECI, Fico

House-made fusilli, cooked bang-on al dente, served with local mussels and a purée of chickpeas cooked in dashi, finished generously with paprika and finely zested lemon, and lifted with sprigs of wild fennel – and not a skerrick of cheese in sight. Fico, 51A Macquarie St, Hobart, Tas, (03) 6245 3391 SUE DYSON AND ROGER McSHANE, TASMANIA EDITORS

AGNOLOTTI DI CARNE E PARMIGIANO ESPUMA, Sosta Cucina

Translation: gorgeous hand-pinched parcels of pork, veal and mortadella tossed with a rich and enormously satisfying parmesan zabaglione seasoned generously with black pepper. It’s typical of the standard of pasta that’s kept this old-school-style Italian joint humming for the past decade. Sosta Cucina, 12 Errol St, North Melbourne, Vic, (03) 9329 2882 MICHAEL HARDEN, VICTORIA EDITOR

FRITOLE CON LE ACCIUGHE, Lulu la Delizia

Take the best anchovy fillets you can find, chop them up with parsley and lemon zest, fold them through dough, fry them till they’re puffy and hot, and you have Lulu la Delizia’s anchovy doughnuts. Pair them with lemon mayo and furnish the table with aperitivi and you’re good to go. 5/97 Rokeby Rd, Subiaco, WA, (08) 9381 2466 MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR ●