Name: Grilled spatchcock with lardo, fig and Sicilian olive salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
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)

Grilled spatchcock with lardo, fig and Sicilian olive salad

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

Serves 4

Prep

20M

Cook

25M

Total

45M

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.

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.
Notes