KEEP IT SIMPLE
WHATEVER WAY YOU SAY IT, SUCCESS COMES DOWN TO PRODUCE, PREP AND PANACHE
Italian élan is echoed in their cars, fashion, architecture, wine, food and their language. “Bone with a hole” becomes osso bucco. You wouldn’t order “re-boiled” from a menu only to then miss out on the famed Tuscan soup, ribollita. Ricotta literally means “recooked” and fritto misto translates uninspiringly as “mixed fried”. When I worked in Italy 25 years ago, it was an epiphany to see such simple, confident cooking so well received by our guests. The Italians have a saying that expresses getting a good deal without having done much work: “Veder cascar le olive nel paniere.” From a cook’s point of view this thinking is semplicemente perfetto!
FRITTO MISTO, CHILLI AND LIME SALT, PRESERVED LEMON AIOLI
Serves: 4
INGREDIENTS
½ preserved lemon
75ml mayonnaise
1 small clove garlic, crushed 250g small truss tomatoes Sea salt and freshly milled pepper
1 tbsp extra virgin olive oil 12 prawn cutlets
1 x 300g squid tube, cleaned and cut into 3cm square pieces
12 Hervey Bay scallops
150g plain flour
Vegetable oil for deep frying Sea salt and freshly milled pepper
1 lime, zested
1 small bunch basil, leaves picked
¼ tsp chilli flakes
Lemon cheeks, to serve
METHOD
Preheat oven to 180C and fryer to 180C. Rinse preserved lemon, remove the flesh with a small knife and finely chop rind. Combine mayonnaise, preserved lemon and garlic and mix well. Refrigerate until required. Place truss tomatoes on a lined baking sheet, drizzle with olive oil, season and roast for 10-15 mins or until blistered and starting to soften. Set aside to cool slightly. Coat the prawns, squid and scallops in flour and shake off the excess. Place prawns carefully into the hot oil and cook until golden and crispy, turning once. Remove and drain on absorbent paper then cook squid and scallops for 2-3 mins until golden and crispy, drain well. Finally, deep fry basil leaves until crispy. Combine 3 tsp of sea salt with lime zest and chilli flakes and season seafood. Serve seafood with aioli, roasted tomatoes and garnish with basil leaves and lemon cheeks.