Grilled Sourdough with Prosciutto and Stracciatella
Photography Josh Griggs.
This is more of a how-to than a recipe. It’s one of those quick-to-assemble dishes that gets rave reviews for very little effort.
Serves: 6-8
INGREDIENTS
1 large sourdough loaf, cut in half horizontally about 1cm thick (see Cook’s note)
olive oil, for brushing
1 clove garlic, peeled
100 grams thinly sliced prosciutto, or other cured meat
250 grams fresh stracciatella or mozzarella in whey, well drained
sea salt and ground pepper
chilli flakes, for sprinkling
METHOD
Brush the bread with olive oil, then grill until well toasted with a little char in places. While hot, rub the cut side well with the clove of raw garlic. Top with prosciutto, then stracciatella or mozzarella, a drizzle of olive oil, sea salt, a grind of pepper and chilli flakes. Cut into pieces to serve.
Cook’s note: You want to use the base of the loaf. Make the rest into crumbs and freeze for another recipe.
DRINKS MATCH:
Thin slivers of salty prosciutto pair perfectly with deliciously dry viognier boasting beautifully balanced acidity, buckets of citrus complexity and a long, generously weighty finish. That’s why the Abbey Estate Bridge Pa Viognier 2021 ($25) is a holy thing indeed. abbeywines.com
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.