By Matt Golinski
4 spatchcocks, deboned (try local producers like Bendele Farm)
200gm ricotta cheese
30gm parmesan, grated
½ cup fresh breadcrumbs
2 tbs mixed fresh herbs, finely chopped
500gm baby zucchinis, shaved into strips
100gm salami, julienned (try local producers like Piggy in the Middle)
½ cup Black Manzanillo Olives, pitted
1 clove garlic, finely sliced
2 tbs extra virgin olive oil
500gm ripe tomatoes, roughly diced
2 cloves garlic, peeled and smashed
handful of sweet basil leaves
salt and pepper
Mix together the ricotta, parmesan, breadcrumbs and herbs and season with salt and pepper. Stuff a heaped tablespoon of mixture between the skin and flesh of the breast and leg of each spatchcock. Cover and refrigerate until needed.
To make the tomato sauce, sauté the garlic cloves in a little olive oil, add the tomatoes and basil and simmer gently until the tomatoes have cooked down to a pulp. Season and pass through a fine strainer.
Lightly oil each spatchcock, season and grill until well coloured on both sides.
Transfer to a tray and roast at 200 degrees C for 10 minutes.
While the spatchcocks are cooking, sauté the garlic slices, salami and zucchini in olive oil until lightly coloured. Add the olives and heat through. Season, transfer to a colander to drain for a couple of minutes.
Serve the spatchcock in bowls with the tomato sauce and zucchini, salami and olive mixture.