tarama dip, BOTTARGA, FENNEL POLLEN, LEMON OIL & PITA BREAD
This month we introduce you to chef Joe Pavlovich and Alasdair France, owners from local favourite, Bondi Trattoria. Serving the families & community of Bondi Beach and its surrounds with delicious Italian fare with a Mediterranean influence, and sharing their recipe secrets with their aptly named recipe book, Bondi Trattoria Cookbook - Modern Italian with a View - we knew we just had to share one of their signature recipes with you. Enter, Tarama, Bottarga, Fennel Pollen, Lemon Oil & Pita Bread, a must-have antipasto that will impress your friends every time. Wine pairings come from Leire Mounole from our Bayswater Fine Wines store, are a must
Serves 4-6
INGREDIENTS - FOR THE TARAMA
125g (4 ½ oz) fluffy white bread, crusts removed
125g (4 ½ oz) cured white fish roe paste, available from Greek delis
¼ medium white onion, puree with the lemon juice in blender
1/2 clove garlic, finely grated
400mls (13 ½ fl oz) Tuscan blend oil (50%/50% veg & olive oil)
60mls (2 fl oz) lemon juice
80mls (2 ¾ fl oz) warm water
GARNISH
1 small knob dried mullet roe/bottarga
40mls (1 ¼ fl oz) lemon oil
sprinkle dried fennel pollen
½ tspn togarashi spice
TO SERVE WITH
6 Greek Pita bread
40mls (1 ¼ fl oz) extra olive oil
1 tspn fresh rosemary, finely chopped
1 tspn fresh thyme, finely chopped
1 tspn fresh oregano, finely chopped
FOR THE TARAMA
Soak the bread in water for five minutes and then squeeze most of the water out with your hands.
In a food processor add the bread, roe, onion and garlic and process until you have a smooth paste.
With the machine running, add some of the oil very slowly, then a little lemon juice, then more oil, alternating until all the oil and lemon juice is combined and it is a smooth consistency. Add 80ml of warm water and process again - this will help make the dip light and fluffy.
Place in the fridge for 1-2 hours to set slightly before serving.
TO SERVE
Pre-heat a BBQ or gill to medium/hot heat
Spoon the tarama into a serving bowl, then micro plan (finely grate) the mullet roe on top, sprinkle the togarashi and fennel pollen on top and then drizzle with the Lemon olive oil.
Mix the 40mls olive oil with the rosemary, thyme, oregano in a bowl and then with a pastry brush smear over one side of the pita bread and then place that side onto the hot char grill and cook for about 30 seconds, then flip and cook the other side for about 20 seconds, take off the grill and place onto a chopping board. Cut the bread into quarters.
Smear a little bit more of the herbs on top and sprinkle with sea salt and place next to the tarama and serve with flat bread.
WINE PAIRING
This month’s wine pairing is by Leire Mounole from our Bayswater Fine Wines store.
The bottarga, referred to as the “Mediterranean caviar”, is a fish product unlike any other. Its special flavour, both powerful and subtle, made from mullet roe is subtly salty, briny with a touch of umami. Sardinia, Campania and Tuscany are the main producers. So, we need to pair it with a quality wine to mesmerise its delicatessen. A dry and refreshing wine, like a full-bodied white or aromatic white and what could be better than a Vermentino di Sardegna, from the same producer region as the bottarga itself.
The SELLA & MOSCA VERMENTINO DI GALLURA for $39.99 or $35.99 for members, is a wine with softness, roundness, fresh and fruity with a good acidity which will perfectly pair with the greasiness of the bottarga. It will indeed, rise its aroma and fragrance and will add a freshness to the dish.
This “Mediterranean caviar” can be also paired with some elegant and delicate Italian sparkling such as Franciacorta wines, especially the brut styles. Their characteristics lead with a creamy and toasty flavours of pastries and yeast lees with a balanced acidity.
The Mirabella Brut - $59.99 or $ 54.99 for members, is a good pairing for its delicate notes of yeast and brioche aromas, which contains some elaborate fruity notes of golden apple and banana. Its acidity and texture are unmatched which will leave you with a pleasant finish and aftertaste.