Molto Gusto_ Easy Italian Cooking - Mario Batali [51]
HAZELNUT CROCCANTE
MAKES ABOUT 4 CUPS
1½ cups (7½ ounces) hazelnuts
About 2 tablespoons canola or grapeseed oil or mild olive oil
1 cups sugar
½ cup water
¼ cup corn syrup
3 tablespoons unsalted butter
Rounded ¼ teaspoon baking soda
1 teaspoon salt
One 1-inch-thick lemon slice
Preheat the oven to 350°F.
Spread the hazelnuts on a baking sheet and roast for about 20 minutes, until deep golden brown. Remove from the oven and let cool.
Line a baking sheet with parchment paper and grease the paper generously with the oil. Brush or rub an offset spatula or a wooden spoon with oil.
Coarsely chop the hazelnuts.
Combine the sugar, water, corn syrup, and butter in a medium heavy-bottomed saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook, without stirring, swirling the pan occasionally, until the caramel is amber brown.
Remove the pan from the heat and whisk in the baking soda and salt. Using the offset spatula (or spoon), quickly stir in the nuts until they are thoroughly coated. Spread the mixture on the parchment-lined baking sheet and use the lemon slice to spread and flatten the brittle. Let cool completely.
Break or cut the croccante into small pieces. (Extra croccante keeps in an airtight container at room temperature for up to 1 week.)
Olive Oil Coppetta
SERVES 6 · PHOTO GELATO & SORBETTO
We serve a different seasonal coppetta featuring our olive oil gelato all year round, using tart, acidic flavors to counterbalance the fat and salt that are prominent features of the gelato. This is our early summer version, which highlights our local Tristar strawberries.
3 cups Olive Oil Gelato (Gelato & Sorbetto)
About 1½ cups Passion Fruit Granita (Gelato & Sorbetto)
Basil Syrup for drizzling (recipe follows)
Macerated Strawberries (recipe follows)
Extra virgin olive oil (use the same oil you used for the gelato)
Maldon or other flaky sea salt
Divide the gelato among six sundae dishes or bowls and shave the granita over it. Drizzle the syrup over the coppette, and spoon the strawberries over the top. Finish with a drizzle of olive oil and a few flakes of Maldon salt.
BASIL SYRUP
MAKES ½ CUP
½ cup tightly packed fresh basil leaves
½ cup corn syrup
Bring 4 cups of water to a boil in a small saucepan. Meanwhile, prepare an ice bath. Stir the basil leaves into the boiling water and blanch for 15 seconds. Drain the basil in a strainer, chill in the ice bath, and drain well.
Squeeze the basil between your hands to remove all excess moisture. Transfer to a blender, add the corn syrup, and blend to a smooth green liquid. Let stand for 30 minutes.
Strain the syrup through a fine-mesh strainer into a bowl. (The syrup can be refrigerated for up to 2 days.)
MACERATED STRAWBERRIES
MAKES ABOUT 21/3 CUPS
1 pint strawberries, preferably small berries, washed, hulled, and quartered
2 tablespoons sugar, or to taste
¼ teaspoon salt
Combine the strawberries, sugar, and salt in a bowl and let stand for 30 minutes.
Taste the berries for sweetness, and add more sugar if necessary before serving.
Glossary
AGRODOLCE This is a flavoring agent—the name translates as “sour-sweet”—we use to balance many dishes with a southern Italian or Sicilian background. We make it with equal parts red wine vinegar and sugar, and just a few drops will add a lot of flavor to anything this elixir touches. To make our agrodolce, combine ½ cup red wine vinegar and ½ cup sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool. Store in a tightly sealed jar or other container in the refrigerator, where it will keep almost indefinitely.
ALMONDS In Italy, you will find two varieties of almonds: bitter and