Parsley stracci with bonito crudo, capers, rocket and lemon
250g sashimi-grade bonito or kingfish, very thinly sliced across the grain
20g salted capers, rinsed
Finely grated rind and juice of 1/2 lemon, or to taste
1 tbsp red grape vinegar
Torn rocket and flat-leaf parsley, to serve
Parsley pasta dough
1-1/2 cups (firmly packed) flat-leaf parsley
300g (2 cups) “00” flour
100ml extra-virgin olive oil
4 garlic cloves, thinly sliced on a mandolin
For parsley pasta dough, blanch parsley until bright green (10 seconds), drain, refresh under cold running water and squeeze out all excess water.
Process parsley in a food processor with eggs until finely chopped, add flour and a generous pinch of salt and process until a dough forms.
Turn out onto a lightly floured surface, knead until smooth, then wrap in plastic wrap and stand for 1 hour to rest.
Meanwhile, for garlic oil, heat oil and garlic in a small saucepan over low-medium heat to infuse and cook until garlic just starts to turn golden, 4-6 mins.
Cut pasta into 4 pieces then, working with a piece at a time (keep remaining pieces covered to prevent them drying out), roll through the widest setting of a pasta machine, lightly dusting with flour if sticking.
Fold and roll, dusting lightly with extra flour if necessary, reducing the setting notch by notch until pasta is 2mm thick.
Cut into rough ribbons and set aside on a floured tray.
Cook pasta in a large saucepan of boiling salted water until al dente, 2-3 mins, then transfer to a large bowl with tongs.
Add garlic oil to taste, bonito, capers, lemon rind and juice and vinegar, toss to combine and season to taste.
Scatter with rocket and parsley, toss to combine and serve warm or at room temperature.