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"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

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Calamaretti with salsa aglio


You'll need

For deep-frying: vegetable oil 150 ml extra-virgin olive oil To serve: juice of 2 lemons, plus wedges 600 gm small calamari, cleaned and scored, cut into 5cm pieces For dusting: seasoned plain flour 2 bunches small rocket, trimmed   Salsa aglio 2 tbsp extra-virgin olive oil 1 small floury potato, such as sebago, coarsely chopped ½ onion, coarsely chopped 90 gm young garlic, coarsely chopped (see note) 250 ml (1 cup) vegetable stock 70 gm mascarpone

Method

  • 01
  • For salsa aglio, heat oil in a saucepan over medium heat, add potato and onion, sauté until starting to soften (5-7 minutes). Add garlic, stir occasionally until starting to soften (4-5 minutes). Add stock, reduce heat to low, simmer until potato is very soft (30-40 minutes), remove from heat, cool slightly. Process in a food processor until just smooth, season to taste, fold through mascarpone and set aside.
  • 02
  • Whisk olive oil and lemon juice in a small bowl, season to taste and set aside.
  • 03
  • Preheat oil in a deep-fryer or deep-sided frying pan to 200C. Dust calamari in seasoned flour, shake off excess and deep-fry in batches until golden (2-3 minutes). Drain on absorbent paper, season to taste and serve hot with salsa aglio and rocket drizzled with dressing.
Note Young garlic is available from select greengrocers. If unavailable, use half the amount of regular garlic.

This recipe is from the January 2010 issue of Australian Gourmet Traveller.

“Would you please ask the team at Canberra’s Italian and Sons to share the recipe for their wonderful calamaretti with salsa aglio? It is simply delicious.”
Tracey Di Marco, Breakfast Point, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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