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Grilled spatchcock with lardo, fig and Sicilian olive salad

Australian Gourmet Traveller recipe for grilled spatchcock with lardo, fig and Sicilian olive salad.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 4
  • 20 mins preparation
  • 25 mins cooking plus resting
Grilled spatchcock with lardo, fig and Sicilian olive salad
Grilled spatchcock with lardo, fig and Sicilian olive salad

Ingredients

  • 40 gm lardo, coarsely chopped (see note)
  • 5 garlic cloves, crushed
  • 2 tbsp rosemary
  • Finely grated rind of 1 lemon
  • 4 spatchcock (500gm each), butterflied
  • 60 ml olive oil (¼ cup)
  • 12 figs, halved
  • 2 bunches rocket, trimmed
  • 200 gm green Sicilian olives, cheeks cut off pits
  • 80 ml extra-virgin olive oil (1/3 cup)
  • 60 ml aged balsamic vinegar (¼ cup)

Method

Main
  • 1
    Preheat oven to 180C. Pound lardo, garlic, rosemary, lemon rind and 1 tbsp sea salt flakes in a mortar and pestle to a coarse paste. Set aside.
  • 2
    Heat a large char-grill pan over medium heat. Drizzle spatchcock with oil, season to taste and grill, turning once, until golden (4-5 minutes each side). Transfer to an oven tray lined with baking paper, top with lardo mixture and roast until cooked through (10-15 minutes). Set aside to rest (5 minutes).
  • 3
    Meanwhile, combine figs, rocket and olives in a large bowl. Whisk together oil and vinegar, season to taste, drizzle over salad and toss to combine. Serve with spatchcock, drizzled with pan juices.

Notes

Note Lardo is a cured pork back fat available from select butchers and delicatessens. If it's unavailable, substitute lard. This recipe is from the March 2013 issue of Australian Gourmet Traveller.

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  • Author: Emma Knowles, Lisa Featherby & Alice Storey