Name: Lulu La Delizia’s saffron spätzle with Moreton Bay bugs
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: ½ tsp saffron threads; 400 gm plain flour, sifted (2⅓ cups); 4 eggs; 120 gm softened butter, plus 15gm extra melted; 4 large Moreton Bay bugs (see note), halved lengthways, deveined; 100 ml chardonnay vinegar; 100 ml olive oil; Pickled enoki; ¼ cup chardonnay vinegar (see note) (60 ml); 1 bay leaf; 100 gm enoki mushrooms, trimmed, separated into small bundles; Burro cotto; 80 gm chilled butter, diced; 12 sage leaves

Lulu La Delizia’s saffron spätzle with Moreton Bay bugs

"The saffron spätzle dish at Lulu La Delizia is spectacular. I'd be most grateful for the recipe." - Luka Weber, Fremantle, WA

Serves 4

Prep

40M

Cook

30M

Total

1H 10M

“The saffron spätzle dish at Lulu La Delizia is spectacular. I’d be most grateful for the recipe.” – Luka Weber, Fremantle, WA

REQUEST A RECIPE

To request a recipe, email fareexchange@bauer-media.com.auor send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Ingredients

½ tsp saffron threads

400 gm plain flour, sifted (2⅓ cups)

4 eggs

120 gm softened butter, plus 15gm extra melted

4 large Moreton Bay bugs (see note), halved lengthways, deveined

100 ml chardonnay vinegar

100 ml olive oil

Pickled enoki

¼ cup chardonnay vinegar (see note) (60 ml)

1 bay leaf

100 gm enoki mushrooms, trimmed, separated into small bundles

Burro cotto

80 gm chilled butter, diced

12 sage leaves

Method

Main

1.For pickled enoki, combine vinegar, bay leaf, 1 tsp salt, a pinch of pepper and 60ml water in a small saucepan, and bring to the boil. Place mushrooms in a heatproof bowl and pour in pickling liquid. Refrigerate until cool (15-20 minutes), then drain.

2.Meanwhile, bring a large saucepan of salted water to the boil. Infuse saffron in 200ml warm water for 10 minutes. Place flour in a bowl and make a well in the centre. Add eggs, 15gm melted butter and saffron with its water, and slowly whisk from centre until combined and smooth. Using a large spoon, push a quarter of the mixture through a large-holed metal colander into the boiling water. As soon as spätzle float (20-30 seconds), remove with a slotted spoon and plunge into a lightly salted ice-water bath. Drain well, then dry on paper towels. Repeat in batches.

3.For burro cotto, combine butter and sage in a small saucepan, season to taste and cook over over medium heat until milk solids sink (5-7 minutes; don’t allow them to brown).

4.Preheat oven to 250C. Spread 80gm softened butter over bugs and into head cavities and season. Transfer to a large ovenproof frying pan cut-side up. Roast for 8-10 minutes until flesh is just slightly raw in centre). Remove pan from oven, add remaining butter, toss until melted and deglaze pan with vinegar. Turn bugs over and roast until just cooked (2-3 minutes).

5.Heat olive oil in a large non-stick frying pan over high heat. Add späztle and fry until light golden (2-3 minutes). Serve topped with burro cotto, pickled enoki, bugs and buttery pan juices, and season to taste.

If Moreton Bay bugs aren’t available, use Balmain bugs, scampi, marron or yabbies. Chef Joel Valvasori-Pereza uses Alto vinegar, available from select delicatessens
Notes

Lulu La Delizia

Styling by Aimee Jones