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By Root 387 0

things like big pieces of citrus zest, fennel and coriander seeds, garlic, herbs, and even a little kick of crushed red pepper. The secret is to first warm everything together slowly so the flavors marry; then, once they’re marinated, stir-fry them in a SCREAMING hot pan until they blister and frizzle on the outside. (And here’s a tip: These olives will hold forever in the fridge and it’s just as easy to make a lot as a little—so whip up a big batch, and you’ll always have some on hand.) These are SOOOOO delicious you want to eat them right away, but watch out—they’re hot stuff!

MISE EN PLACE

2 cups olives, all the same or a mix of sizes and colors

1 tablespoon fennel seeds

1 tablespoon coriander seeds

1 teaspoon crushed red pepper

2 cloves garlic, smashed

Zest of 1 orange, removed in wide strips with a peeler

Zest of 1 lemon, removed in wide strips with a peeler

2 bay leaves

2 sprigs of fresh rosemary

1½ cups extra virgin olive oil

1 In a large saucepan, combine all the ingredients over low heat and warm everything until it bubbles gently, like a Jacuzzi. Continue to cook the olives in their warm oil bath for about 20 minutes; they should be very aromatic. Turn off the heat and let everything cool to room temperature (this will take about an hour). If you want to do this step ahead of time, put the olives in a jar in the fridge until you’re ready to fry them—the olive oil will solidify but don’t worry; it will melt when reheated.

2 When you’re ready to serve the olives, bring a large sauté pan to high heat—you want to get it EXTREMELY hot. Add the cooled olive mixture to the pan, shaking it every few seconds until the olives blister on the outside, then remove from the heat.

3 Put the olives and all the other good stuff in a dish and serve immediately, but remember—inside the hot olives is hot olive oil, so be careful!

Aaahhh-luuuv these!!!

Truffled Deviled Eggs

SERVES: 8 • TIME: ABOUT 20 MINUTES

I’m from upstate New York and we’re big deviled egg lovers. Growing up there were always deviled eggs at parties and picnics, so now, anytime I throw a party I make sure to have them, and if I don’t, I hear about it. They’re always the first thing to disappear at my parties!

When I was developing my piccolini menu at Café Centro, I wanted to have deviled eggs on the menu but I had to figure out a way to make them with an Italian slant. My friend Christina suggested I put truffles in them, and to this day I kick myself for not thinking of that myself, because trust me, these are some kick-ass eggs!

MISE EN PLACE

12 large eggs

1 cup mayonnaise

1 tablespoon truffle oil

Pinch of cayenne pepper

2 tablespoons finely chopped black truffle peelings

Chopped fresh chives, for garnish

1 Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to a boil (BTB), cover, then turn off the heat and let sit for 13 minutes EXACTLY!

2 Drain the eggs and run them under cold water until cool; if you’re not using them right away, put them in the fridge.

3 Peel the eggs and cut them in half lengthwise; remove the yolks. Put the yolks in a small bowl and mash them with a fork; add the mayonnaise, truffle oil, cayenne, and truffle peelings and whip until very light and fluffy.

4 Use a disposable pastry bag (or just buy zip-top bags, fill them, and cut off one corner—a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.

Eggs-traordinary!

Want to goose up the truffle-y flavor? Add a dash more truffle oil. But proceed with caution: it’s very easy to over truffle!

Figs Stuffed with Gorgonzola & Walnuts

SERVES: 6 TO 8 • TIME: ABOUT 10 MINUTES

People think fresh figs are elegant—and this preparation definitely is. To be honest, figs are not my favorite fruit, but when I make them this way I really love ’em. They are a quick and easy (Q&E) piccolino. Cut ’em, stuff ’em, and roast ’em until everything melts and gets all toasty—it’s SOOOOO easy!

MISE EN PLACE

12 fresh Black Mission,