Molto Gusto_ Easy Italian Cooking - Mario Batali [22]
Winter Caprese Salad
SERVES 6 · PHOTO INSALATA
Oven-Dried Tomatoes (recipe follows), halved
¼ cup agrodolce (see Glossary)
6 tablespoons Basil Pesto (Pasta)
Six 3-ounce balls fresh mozzarella (or a generous 1 pound fresh mozzarella, cut into 6 slices)
Combine the tomatoes and agrodolce in a small bowl, mixing well.
Put the pesto in a small bowl. Dip each mozzarella ball into the pesto, coating it generously, and place on a salad plate. Divide the tomatoes among the plates and serve.
OVEN-DRIED TOMATOES
MAKES ABOUT 1½ CUPS
2½ pounds plum tomatoes
1 tablespoon extra virgin olive oil
½ teaspoon Maldon or other flaky sea salt
Preheat the oven to 350°F. Line a heavy baking sheet with parchment paper or foil.
Cut the tomatoes lengthwise in half and scoop out the seeds and pulp with your fingers. Toss the tomatoes with the olive oil and salt in a bowl, then arrange cut side down on the baking sheet.
Bake the tomatoes for 30 minutes, or until the skins are beginning to shrivel. Remove from the oven and let cool slightly. Reduce the oven temperature to 250°F.
Pull off the tomato skins and discard. Blot up any juices on the baking sheet. Roast the tomatoes for 1½ to 2 hours, or until the tomatoes are collapsed and slightly wrinkled but still moist. Let cool. (The tomatoes can be refrigerated for up to 3 days.)
Zach’s Escarole Salad
SERVES 6 · PHOTO INSALATA
2 heads escarole, tough outer green leaves removed, remaining leaves torn into bite-sized pieces
5 sunchokes, scrubbed and thinly sliced
½ cup blanched whole almonds, toasted (see Glossary) and ground or finely chopped
½ cup coarsely grated Tuscan caciotta or cacio di Roma
6 tablespoons Lemon Vinaigrette (Vegetable Antipasti)
Maldon or other flaky salt and coarsely ground black pepper
Soak the escarole in a bowl of cool water for 10 minutes to crisp it. Drain and spin dry.
Combine the sunchokes, almonds, and cheese in a large bowl, tossing to mix. Add the escarole, tossing gently. Drizzle with half the vinaigrette, tossing to coat. Season with salt and pepper.
Transfer the salad to a serving bowl and serve with the remaining vinaigrette on the side.
Beet Salad with Robiola
SERVES 6 · PHOTO INSALATA
2 large bunches beets with greens
1 tablespoon olive oil
¾ cup beet juice (from a health food store)
¼ cup Red Wine Vinaigrette (Vegetable Antipasti)
Maldon or other flaky sea salt
6 ounces creamy robiola (robiola di Piemonte)
Preheat the oven to 400°F.
Cut off the beet greens and reserve half of them. Cut enough of the stems into ¼-inch slices to make ¼ cup. Scrub the beets, toss with the olive oil, and spread in a baking pan. Roast until tender, 50 to 60 minutes. Let cool slightly, then rub off the skins.
Meanwhile, bring the beet juice to a boil in a saucepan and boil until reduced to 2 tablespoons. Cool, then whisk in the vinaigrette.
Cut the beets into 1-inch chunks and transfer to a large bowl. Leave small beet greens whole; cut larger leaves into ½-inch-wide strips. Add the beet greens and stems to the beets and toss with enough vinaigrette to coat lightly. Season with salt. Transfer to a serving platter, dollop with the robiola, and serve.
5
PASTA
The good news is that we have survived the low-carb pestilence, the monochromatic diet that seemed to work because Americans had become so carbohydrate-dependent that any reduction in carbs was a direct reduction in what they ate. And, of course, less food or fewer calories on a daily basis will usually result in weight loss. But the real answer to healthy weight maintenance is a combination of exercise and smart eating, something the Italians and other Europeans have done for centuries. Eating bad carbs makes no sense, while eating good carbs is an excellent way to enjoy a delicious and filling meal with less protein and fat. The key is to understand how much pasta to make and eat and how much of the corresponding sauce or condiment to serve with it.