Simmered in white wine, butter, garlic and crisp pancetta, these juicy pipis are full of flavour and make for a really easy dinner.
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 20 g butter
- ½ small onion, finely chopped
- 100 g pancetta, diced
- 4 garlic cloves, roughly chopped
- 125 ml (½ cup) white wine
- 400 g pipis, rinsed
- 2 thick slices sourdough
- 1 tbsp bonito flakes
- 80 ml (⅓ cup) pouring cream
- salt and pepper, to season
- ¼ cup finely shredded parsley
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a frying pan over medium heat. Add the olive oil and fry the onion for about 2 minutes. Add the pancetta and cook until the pancetta is starting to brown. Add the garlic and cook for another 1-2 minutes or until the garlic is fragrant. Add the white wine and bring to a simmer. Add the butter and pipis and bring to a simmer. Cover and simmer for 5 minutes or just until the pipis are opened.
- Meanwhile, heat a chargrill pan over high heat. While the pipis are simmering, drizzle the bread on both sides with oil, grill until golden on both sides, then transfer to serving plates.
- To finish the pipis, stir in the bonito flakes and cream and bring to a simmer. Season with salt and pepper and remove from the heat. Spoon the mixture over the grilled sourdough, scatter with parsley and serve with lemon wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.