Bottega - Michael Chiarello [18]
CHOPPED TOMATOES AND BASIL
4 Roma (plum) tomatoes
4 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
2 tablespoons chopped fresh basil
Sea salt, preferably gray salt, or kosher salt
Freshly ground black pepper
PEPPERONATA
3 red bell peppers, roasted, peeled, and julienned (see Chef’s Note, below)
1 teaspoon capers, preferably salt-packed capers rinsed and soaked for 30 minutes
1 tablespoon finely shredded fresh basil
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Sea salt, preferably gray salt
Freshly ground black pepper
BRUSCHETTA
9 slices from a large country-style loaf of bread, each ¾ inch thick, cut in half
2 tablespoons extra-virgin olive oil for brushing, plus more for drizzling
Sea salt, preferably gray salt
Freshly ground black pepper
Carrot, Onion, and Eggplant Caponata
12 to 18 heirloom tomato slices
6 to 12 whole basil leaves
FOR THE CHOPPED TOMATO AND BASIL: Bring a small pot of water to a boil and set up an ice bath. Cut a small X in the bottom of each Roma tomato and blanch in the boiling water for 10 seconds—just until the skin begins to curl at the X. Immediately shock the tomatoes by plunging them into the ice bath. The X at the bottom should show four curling corners; pull on those to peel the tomatoes. (If you don’t mind a little skin, skip the peeling step.) Halve, seed, and dice the tomatoes and slide them, juice and all, into a medium bowl.
In a small saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and stir until it begins to turn light brown, about 30 seconds. Pour the hot garlic oil over the diced tomatoes. Toss and add the basil and remaining 2 tablespoons of olive oil. Season with salt and pepper. Set aside.
FOR THE PEPPERONATA: In a medium bowl, combine the bell pepper strips, capers, and basil. Toss with the vinegar and oil, then season with salt and pepper.
(This is a great accompaniment to grilled steaks or roasted chicken.)
FOR THE BRUSCHETTA: Prepare a hot fire in a charcoal grill, preheat a gas grill to high, heat a grill pan over high heat, or preheat an oven to 375°F. Grill the bread slices for about 30 to 45 seconds on each side, or until well grill-marked, or toast in the oven on the oven rack for 2 to 3 minutes, using tongs to turn each slice as it begins to brown. Remove from the heat and brush the slices on one side with the 2 tablespoons olive oil, then sprinkle with salt and pepper.
Spread about a tablespoon of each topping, including the Carrot, Onion, and Eggplant Caponata, on six bruschetta pieces, so each person gets a full trio of the toppings. For the tomatoes and basil bruschetta, top the bread with heirloom tomato slices and whole basil leaves before adding a spoonful of the chopped tomato mixture. If you like, spoon more of the toppings into ramekins and pass extra at the table.
CHEF’S NOTE: You have lots of ways to roast peppers—in the oven, on your grill, or over the flame of your gas burner. I prefer to roast them under my broiler because I don’t have to monitor them as closely. Just cut them in half, put them on a baking sheet, cut-side down, put the tray right under the heat source, and fire them up until the pepper skins are blackened all the way across.
When they come out of the oven, put them in a bowl and cover with plastic wrap. The steam will loosen the pepper skins, making it easier to peel them once they’re cool.
Prosciutto-Wrapped Truffle Fries
SERVES 6
My wife inspired this dish one night when she was dining at Bottega with her girlfriends. I wanted to put something new on their table, something Eileen hadn’t seen before that I knew she’d like: thin-cut, perfectly cooked golden fries, Parmesan, prosciutto, and—the final touch—a shimmer of truffle oil. Truffle oil is one of those flavors that, if you love it, puts you immediately in an amorous mood. At least