Italian Grill - Mario Batali [62]
Olive oil, vinegar, wine, and Bacon-of-the-Month Club
HERITAGE FOODS USA
P.O. Box 827
New York, NY 10150
212–980–6603
www.heritagefoodsusa.com
Heritage turkeys and other meats (Heritage is the sales and marketing arm of Slow Foods USA)
JAMISON FARM
171 Jamison Lane
Latrobe, PA 15650
800–237–5262
www.jamisonfarm.com
High-quality lamb
KALUSTYAN’S
123 Lexington Avenue
New York, NY 10016
800–352–3451; 212–685–3451
www.kalustyans.com
Mediterranean and Middle Eastern ingredients, as well as an amazing range of international foods and products, including fresh kaffir lime leaves
MANICARETTI
Mail-order available through Market Hall Foods; see below
www.manicaretti.com
Imports many of the specialty products used in our restaurants, including bottarga, estate-produced olive oils and vinegars, high-quality grains and rices, and superb pasta
MARKET HALL FOODS
5655 College Avenue
Oakland, CA 94618
888–952–4005
www.markethallfoods.com
Olive oil, vinegar, fennel pollen, fregola and other pastas, and a wide variety of other Italian and international foods and products
MURRAY’S CHEESE SHOP
257 Bleecker Street
New York, NY 10014
888–692–4339; 212–243–3289
www.murrayscheese.com
Extensive cheese selection, as well as olives, oil, pasta, vinegar, and other imported specialty items
NIMAN RANCH
866–808–0340
www.nimanranch.com
Free-range and organic meats
PENZEYS SPICES
19300 West Janacek Court
P.O. Box 924
Brookfield, WI 53008
800–741–7787
www.penzeys.com
High-quality spices of all kinds, including brown mustard seeds
TODARO BROS.
555 Second Avenue
New York, NY 10016
877–472–2767
www.todarobros.com
Wide variety of Italian and other international products
VINO E OLIO
877–846–6365
www.vino-e-olio.com
Beans, cheese, coffee, mushrooms, pasta, truf-fles, oil, vinegar, and other specialty items
ZINGERMAN’S
422 Detroit Street
Ann Arbor, MI 48104
www.zingermans.com
Cheese, olive oil, vinegars, produce, and other specialty items
WWW.ITALIANKITCHEN.COM
For my absolute favorite stuff, please check out my own personal equipment (including a piastra) and kitchen tool line here
INDEX
The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your e-book reader.
(Page references in italic refer to photographs of prepared recipes.)
accompaniments:
Artichokes Vinaigrette, 144, 145
Arugula and Tomatoes, 125
Gigante Beans with Olive-Orange Vinaigrette, 111, 112–13
Jerusalem Artichokes and Negroni Vinaigrette, 179–80, 181
Lemon Salad, Amalfi, 118–19
mostarda di Cremona (mostarda di frutta), 18
Mushrooms, Flash-Pickled, 194, 195
Onions, Pickled, 54–56, 55
Panzanella, 152–53
Peppers, Spicy, 114–15
Peppers and Capers, 186–88
Pesto Fregola, 120, 121
Potato Salad, 108
Sage Flatbreads, 14 8, 149 – 50
Snap Peas, 140, 141
Spinach, Sautéed, 166–68, 169
Tomato Salad, 122, 123–24
Vin Santo and Prunes, 154
see also vegetable(s), grilled
aceto balsamico tradizionale, 15
Agliata, Chicken Thighs with Snap Peas and, 140, 141
almond(s), 14
Pesto, 216, 217
AmalfiLemon Salad, Mackerel “in Scapece” with, 118–19
anchovies, 14
Grilled Peppers with Capers, Bread Crumbs and, 45
antipasti, 24–57
Asparagus Wrapped in Pancetta with Citronette, 30, 31
Eggplant Rollatini with Goat Cheese and Pesto, 48, 49
Fennel with Sambuca and Grapefruit, 46, 47
Grilled Vegetable Salad Capri-Style, 38–40, 39
Peppers, Grilled, with Anchovies, Capers, and Bread Crumbs, 45
Polenta, Grilled, with Robiola and Scallions, 52, 53
Polenta Verde, Grilled, with Escarole and Pickled Onions, 54–56, 55
Portobellos with Arugula and Parmigiano, 28
Prosciutto with Grilled and Fresh Figs, 29
Radicchio in Pancetta with Pears and Balsamic, 36, 37
Robiola, Fresh, Wrapped in Mortadella, 34, 35
Scamorza, Grilled, with Olio Piccante, 33
Zucchini, Marinated, with Ricotta and Bottarga, 42, 43
see also flatbreads; pizza; vegetable(s), grilled
Apples, Piadina with Taleggio, Coppa and, 82, 83
Apricots, Focaccina