Marjoram-roasted spatchcock
Australian Gourmet Traveller wine match recipe for marjoram-roasted spatchcock & Soave
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Ingredients
- 200 gm sourdough bread, coarsely torn
- 3 stalks of celery, thickly sliced
- 1 head of garlic, cloves separated (unpeeled)
- 100 gm flat pancetta, cut into 1cm batons
- ½ cup (loosely packed) marjoram leaves
- 80 ml extra-virgin olive oil (1/3 cup)
- 2 (about 500gm each) spatchcocks, halved lengthways
- 80 gm green picholine olives (see note)
- To serve: green salad
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