Molto Gusto_ Easy Italian Cooking - Mario Batali [19]
1 tablespoon mustard oil (see Sources)
Combine the apricots, simple syrup, and wine in a medium pot and bring to a boil. Reduce the heat and simmer for 15 minutes to soften the apricots.
Transfer to a bowl and stir in the pepper flakes, mustard seeds, and mustard oil. Let cool, then cover and refrigerate overnight before serving. (The mostarda can be refrigerated for up to 1 month.)
Black Truffle Honey
MAKES ABOUT 2 CUPS · PHOTO OPPOSITE
2 cups honey
One 6-ounce can black truffle trimmings, drained
Combine the honey and truffles, mixing well. Stir in one of the flavorings listed below if desired. (The honey can be refrigerated for up to 6 months; bring to room temperature before serving.)
Variations: For each cup of honey, add 2 tablespoons toasted fennel seeds, 2 tablespoons crushed pink or green peppercorns, 1 tablespoon Szechuan peppercorns, or 3 tablespoons toasted caraway seeds.
Note: To toast seeds, heat them in a dry heavy skillet over medium heat until fragrant and very slightly darker, about 3 minutes. Transfer to a plate to cool.
4
INSALATA
There is no question that, as a category, the most nourishing and healthy things to eat from the entire world of soil and gardens are the edible leafy foliage and greens that live in the sun above the earth itself. High in content of just about everything good for you, including calcium, unstorable vitamin C, vitamin E, beta-carotene, and fiber, they are low in calories, have no cholesterol, and are fat free. They are crunchy and crisp if you want them to be, but they also perform well when wilted with a warm dressing or sitting under a small portion of protein—meat, fish, or grains. They are a virtual kitchen-pantry painter’s palette in that they are totally adaptable to almost any dish and, better than that, no one has ever told you to eat less salad! The following are some of our favorites, and the ingredients in these recipes can be substituted in and out at will for anything that looks better or fresher or is in season wherever you are. There are very few vegetables that we do not like both raw and cooked, so feel free to experiment with both sides of the coin—almost anything goes.
Radicchio & Ginger Salad
Asparagus & Pecorino Salad
Romaine & Red Onion Salad
Three-Bean Salad
Summer Caprese Salad
Misticanza
Radicchio & Ginger Salad
SERVES 6 · PHOTO INSALATA
2 ounces young ginger, peeled
1½ pounds radicchio, cored and each head cut into 8 wedges
¼ cup balsamic vinegar
1 teaspoon sugar
¼ cup lemon agrumato oil (see Sources) or ¼ cup extra virgin olive oil plus a generous pinch of grated lemon zest
¼ cup extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly slice the ginger; or slice it paper-thin with a very sharp knife. Combine the radicchio and ginger in a large bowl, tossing gently.
Whisk the vinegar and sugar together in a small bowl. Whisk in the oils, then whisk in salt and pepper to taste.
Toss the salad with half the vinaigrette, and serve the remainder on the side.
Asparagus & Pecorino Salad
SERVES 6 · PHOTO INSALATA
1 pound asparagus, tough bottom ends snapped off
2 to 3 ounces pecorino romano
¼ cup Lemon Vinaigrette (Vegetable Antipasti)
Kosher salt and coarsely ground black pepper
Using a Benriner (Japanese mandoline) or other vegetable slicer, or a vegetable peeler, thinly shave the asparagus, making long diagonal shavings. Transfer to a medium bowl.
Shave or thinly slice the pecorino and add to the bowl. Drizzle with half the vinaigrette, season lightly with salt and pepper, and toss gently. Serve with the remaining vinaigrette on the side.
Romaine & Red Onion Salad
SERVES 6 · PHOTO INSALATA
2 heads romaine, tough outer green leaves removed, remaining leaves cut or torn into bite-sized pieces
1½ tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
2 ounces cacio di Roma, cut into 6 thin slices,