Chefs Marco Mureddu and David Ruggiero of L’angolo bistrò Autentico Italiano at Hamilton challenge you to make their easy recipe and then come in and try the real thing!
1 free range spatchock
¼ cup of black kalamata olives
50g (4 x rashes) of Pancetta
1 medium-sized red onion, diced
½ cup Vermentino di Sardegna white wine
4 x small kipfler potatoes
Fresh rosemary (to season)
Oregano (to season)
Ground black pepper (to season)
Sea salt (to seaon)
Preheat oven to 200 degrees. Wash the kipfler potatoes, cut in half and place on a baking tray. Season with rosemary, oregano, salt and pepper.
Place in the oven for 30 minutes.Take whole spatchcock, cut into four and debone. Place olive oil in pan on medium heat then add the spatchcock. When brown, add pancetta,red onion, kalamata olives, pepper and salt, until pancetta is crispy.
Slowly stir in Vermentino then cover with aluminium foil and place in the oven for 20 minutes at 200 degrees. Remove spatchcock and potatoes from the oven and plate up. Take the juices from the
spatchcock and reheat in the pan on a low heat until reduced, then pour over before serving.
L'angolo bistrò Autentico Italiano is loacted at 4/485 Kingsford Smith Drive (off Harbour Road), Hamilton.