OH! Magazine - Australian Version November 2018 | Page 18

( OH YUM )
PHOODIE’S
BARBETTA SALAD
Food blogger Phoodie shares a delicous spring salad.
Recently I went to a Sydney cafe called Barbetta. I was transported to Italy from the moment I entered the
front door. I ordered the ‘Insalata Barbetta’ and cried and wept from deliciousness. So here’s my take on it.
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How to make it: What you’ll need:
1. Turn the oven on to 180°C.
2. Scatter the pinenuts on a baking paper lined tray and toast for
about five minutes or until golden brown. Be careful not to burn
them!
3. Finely shave the cabbage using a mandolin or a very sharp
knife. Again, BE CAREFUL!
4. Place cabbage in large salad bowl with the pinenuts.
5. Scatter raisins and pepitas into the salad.
6. Place the prosciutto in a single layer on a baking paper lined
tray and roast at 180°C until crispy, about 8 minutes, again
ensuring not to burn it.
7. Allow prosciutto to cool and then place it on top of the salad.
8. Grate pecorino cheese all over the top of the salad.
9. Generously splash the salad with extra virgin olive oil and the
lemon juice.
10. Toss well, serve and enjoy. ½ Savoy cabbage, finely sliced
½ cup pinenuts, toasted
½ cup raisins
½ cup pepitas
180g Pecorino Romano cheese
160g thinly sliced prosciutto
Juice from 2 to 3 lemons
Extra virgin olive oil, to dress
OH! MAGAZINE ( AUGUST 2018 )
Serves: 6 for lunch
YOU CAN CONTACT PHOODIE VIA:
Web: phoodie.com.au
Facebook: phoodieblog
Twitter: @phoodietweets
Instagram: @phoodiegram
PHOODIE