Decade after decade, Nancy Silverton has revolutionised American fast food. First it was the sandwich, made with artisanal breads, then the pizza, saved from disgrace by wood-fired ovens and rustic, organic toppings. Watch as she reinvents three American ‘fast food’ favourites for us with first-rate ingredients and a canny cook’s sixth sense for balance, flavour and harmony. Fast food? Yes. Junk food? Never.
To prepare the pesto:
Preheat oven to 160C. Spread the pine nuts on a baking sheet, and toast for eight-ten minutes, until lightly browned.
Using a mortar and pestle, pulverise the pine nuts, garlic, parsley, celery leaves,and salt into a smooth paste, (or finely chop the ingredients and smash with a knife to puree).
Slowly drizzle in the olive oil and add the cheese, mixing well to incorporate.
Just before serving, add the lemon juice and lemon zest, and season to taste with salt. Set aside.
To prepare the vinaigrette:
In a small bowl, whisk together the vinegar, lemon juice, olive oil and shallot.
Season with salt and pepper to taste.
To prepare the herb salad:
Combine the chervil, tarragon, parsley, chives, basil, celery and green onions in a bowl. Season with sea salt and toss well.
Add a conservative amount of vinaigrette to the salad, just enough to moisten, and toss
Brush each slice of bread with olive oil or melted butter, and toast the bread on a grill press or in the oven until lightly brown. Rub one side of each slice of bread with a garlic clove.
Divide the stracciatella among the bread (about 110g each) in a way that it looks strewn across the bread, not spread flat or piled in one place. Season stracciatella with sea salt to taste.
Spoon two tablespoons celery leaf pesto over the cheese.
Scatter the herb salad evenly over the stracciatella.
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