Italian Grill - Mario Batali [19]
There are a lot of great flavors playing off each other in this Sicilian dish, but the final result really depends on the quality of the ricotta. Yes, you can use supermarket ricotta and it will still be good, but if you can get real fresh ricotta, it will be unbelievable. And if you can’t, you can make a version of fresh ricotta very easily at home; see the recipe that follows.
HOMEMADE
RICOTTA
MAKES ABOUT 2 CUPS
2 quarts whole milk
1 pint half-and-half Generous pinch of kosher salt, or to taste
¼ cup distilled white vinegar or strained fresh lemon juice
POUR THE MILK AND HALF-AND-HALF into a large enameled or stainless steel saucepan, add the salt, and bring to a full boil. Remove from the heat, add the vinegar, and stir until the mixture has separated into thick curds and a clear liquid (the whey).
Set a sieve over a large deep bowl and line it with a double layer of wet cheesecloth (or a damp paper towel). Pour the curds and whey into the sieve and allow to drain for 15 minutes (or up to 30 minutes if you want a firmer cheese).
Scrape the ricotta into a bowl. It is ready to serve, or it can be covered and refrigerated overnight.
Use this in the zucchini recipe, or serve it on its own with grilled bread, great extra-virgin olive oil, and coarse sea salt.
GRILLED PEPPERS
WITH ANCHOVIES, CAPERS, AND BREAD CRUMBS
SERVES 6
4 yellow bell peppers
4 red bell peppers
¼ cup plus 2 tablespoons extra-virgin olive oil
2 kirby cucumbers, thinly sliced
6 salt-packed anchovies, filleted and soaked in milk for 1 hour, or 12 oil-packed anchovy fillets, drained
2 tablespoons capers
4 garlic cloves, thinly sliced
1 teaspoon dried oregano, crumbled
1 teaspoon fresh thyme leaves
¼ cup red wine vinegar
¼ cup caper berries
½ cup toasted “fat boy” bread crumbs (see page 15)
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Rub the peppers all over with 2 tablespoons of the olive oil. Place on the hottest part of the grill and cook, turning regularly, until charred and blackened all over, 10 to 12 minutes. Place the peppers in a paper sack and seal tightly, or put them in a large bowl and cover tightly with plastic wrap. Allow to cool and steam for 10 minutes.
Peel the peppers, remove the cores and seeds, and cut into triangles about 1 inch wide and 2 inches long. Place the peppers in a large bowl and add the cucumbers, anchovies, capers, garlic, oregano, thyme, the remaining ¼ cup olive oil, and the vinegar and toss carefully to mix well without tearing the peppers or anchovies. Let stand for 30 minutes. (The peppers can be made ahead and refrigerated for as long as overnight.)
To serve, arrange the peppers on a platter, making sure there are anchovies and cucumbers visible on top. Scatter the caper berries over the peppers and dust with the toasted bread crumbs.
The classic seen on every antipasto table from Naples to Palermo—to Jersey City. Too often, of course, it’s made with jarred roasted peppers. You could substitute those in a pinch, but it’s so much better with peppers you have just grilled yourself. When you toss them together with all the rest of the ingredients, the result is explosive.
FENNEL
WITH SAMBUCA AND GRAPEFRUIT
SERVES 6
3 large female (round) fennel bulbs, trimmed, fronds reserved for garnish
¼ cup plus 2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 salt-packed anchovies, filleted, rinsed, and finely chopped, or 6 oil-packed anchovy fillets, drained and finely chopped
¼ cup sambuca
2 tablespoons balsamic vinegar
1 grapefruit
¼ cup fresh tarragon leaves
BRING A LARGE POT of salted water to a boil. Drop in the fennel bulbs and cook until just tender all the way through, 15 to 20 minutes. Meanwhile, set up an ice bath. Drain the fennel and cool in the ice bath, then remove and drain on a kitchen towel for 5 minutes.
In a small bowl, mix ¼ cup of the olive oil, the garlic, anchovies, sambuca, and vinegar