Cook Like a Rock Star - Anne Burrell [20]
As a chef I find that appetizers also offer a ton of room for creativity. In fact, when I go out to dinner I often order just two appetizers—one to start and one for my main—because they’re frequently the most interesting dishes on the menu. I think you’ll find these recipes will help you on your way to loving the first course as much as I do.
Calamari Noodles with Fingerling Potatoes & Black Olives
Garlic Steamed with Pimentón Aïoli
Ricotta-Stuffed Zucchini Blossoms with Panzanella (a.k.a. Yummy Bread Salad)
Grilled Pizzetta with Stracchino, Sausage, Arugula, & Chili Oil
Escarole Salad with Walnuts, Pecorino & Pickled Onions
Grilled Porcini with Poached Egg & Parmigiano
Heirloom Tomato Salad with Warm Goat Cheese
Grilled Shrimp with Chickpea Fries, Zucchini & Pine Nut Salad
Grilled Sea Scallops with a Watermelon Three-Way & Dandelion Greens
Grilled Soft-Shell Crabs with Asparagus, Arugula & Spring Onion Salad with Aïoli
Spiced Chickpea Soup with Crispy, Crunchy Croutons
Oysters on the Half Shell with Prosecco “Sno-Cone”
Pumpkin Soup with Allspice Whipped Cream & Fried Leeks
Raw Asparagus, Red Onion & Pecorino Salad
Roasted Beet & Many-Herb Salad
My Big Fat Chicken Soup
Parmigiano Flan
Sugar Snap Pea Salad with Crispy Prosciutto & Mint
Calamari Noodles with Fingerling Potatoes & Black Olives
SERVES: 4 • TIME: ABOUT 30 MINUTES
I’m always looking for new things to do with calamari. It’s inexpensive, and if you buy it already cleaned—which I HIGHLY recommend—it’s super Q&E (quick and easy) to use. This recipe is fun because it takes minimum effort and you get maximum kudos at the dinner table.
MISE EN PLACE
1 pound cleaned calamari, tubes and tentacles (or only tubes, if you prefer)
Extra virgin olive oil
3 or 4 cloves garlic, smashed, plus 1 whole clove
Pinch of crushed red pepper
4 fingerling potatoes, unpeeled and cut into ¼-inch rounds
Kosher salt
1 cup dry white wine
¼ cup kalamata or gaeta olives, slivered
4 thick slices of rustic Italian bread
2 cups baby arugula
2 tablespoons chopped fresh chives, for garnish
1 Cut each calamari tube into ¼-inch strips lengthwise. If using the tentacles, cut into segments.
2 Coat a large sauté pan generously with olive oil. Add the smashed garlic cloves and red pepper and bring to high heat. When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny!
3 Add the potatoes to the garlic-infused oil and bring to medium-high heat; cook until brown on one side, about 5 minutes, then turn and brown the second side. Remove the potatoes from the pan and reserve.
4 Add the calamari to the pan and toss it in the hot oil. Season with salt and cook for 1 to 2 minutes, or until it turns opaque. Add the wine and the olives and continue to cook until the wine has reduced by about half, 3 to 5 minutes. Taste and adjust the seasoning if needed.
5 While the calamari is cooking, toast or grill the bread until charred on both sides, 3 to 4 minutes total. Rub the bread with the remaining garlic clove and drizzle generously with olive oil.
6 Divide the arugula between four serving bowls. Spoon the reserved potatoes, calamari, and the pan juices over the greens. Cut each piece of bread in half on the bias and lay it on top of the calamari; garnish with chives and serve.
What a noodle!
When it comes to cooking with wine—use something you would feel comfy drinking.
Garlic Steamed Mussels with Pimentón Aïoli
SERVES: 4 • TIME: ABOUT 15 MINUTES
Mussels are the unsung heroes of the shellfish world; they’re cheap, fast, and satisfying. (I wish more things in life were like this!) My favorite part of making a big pot of mussels is dipping a hunk of crusty bread in the broth. That’s why I add this lovely