Ben Dearnley
“Anyone travelling through the Mediterranean eats tomatoes and anchovies to excess. We knew we had to have that delicious salty anchovy and sweet-acidic tomato combo on the menu here,” says Jemma Whiteman. “Throw in some charred-bread flavour and it’s like you’re on the coast of Italy.”
Ingredients
Method
1.Preheat oven to 270°C or its highest setting. Roast capsicum on an oven tray lined with baking paper until blackened and softened (18-20 minutes). Place in a bowl, cover with plastic wrap and leave to cool (20-30 minutes). Remove skin and seeds, and cut capsicum into large dice.
2.Meanwhile, grate tomatoes using a box grater, then drain in a sieve for 15 minutes. Combine drained tomato flesh, roasted capsicum, lemon juice and oil, and season to taste.
3.Grill focaccia slices on a charcoal grill or under an oven grill (1-2 minutes each side), then rub each slice with cut side of garlic.
4.To serve, spoon tomato mixture on foccacia, top with anchovies, scatter with parsley and serve with pickled chillies.
Pickled green chillies are available from delicatessens and supermarkets.
Drink Suggestion: A riesling such as Koerner “Watervale” Riesling. Drink suggestion by Franck Moreau.
Notes
