Molto Gusto_ Easy Italian Cooking - Mario Batali [6]
Maldon or other flaky sea salt
¼ cup thinly sliced scallions
2 tablespoons Lemon Vinaigrette (Vegetable Antipasti)
Coarsely ground black pepper
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons kosher salt. Add the fregula and cook until al dente, 10 to 12 minutes. Drain well.
Meanwhile, heat a large cast-iron or other heavy skillet over high heat until smoking hot. Add the olive oil and heat until very hot, then add the corn and cook, stirring once or twice, until the kernels are charred in spots, about 2 minutes (watch out for popping corn kernels). Season with Maldon salt and cook, stirring, until just tender, another minute or so. Transfer to a large bowl and allow to cool.
Add the fregula and scallions to the corn, then add the vinaigrette and toss well. Season generously with Maldon salt and with pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The fregula can be refrigerated overnight; let come to room temperature before serving.)
Broccoli with Pecorino Romano
SERVES 6 · PHOTO VEGETABLE ANTIPASTI
Kosher salt
1 large bunch broccoli (about 1½ pounds)
½ cup coarsely grated pecorino romano
2 tablespoons warm water
2 tablespoons extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
Bring a large pot of water to a boil and add 2 tablespoons kosher salt.
Cut off the thick broccoli stalks, and cut the broccoli into 1-inch florets with about 1 inch of the tender stalks. Reserve the stalks for another use. Add the broccoli to the boiling water and blanch until crisp-tender, about 3 minutes; do not overcook. Drain in a colander and rinse under cold water to stop the cooking; drain well and pat dry.
Put the pecorino in a large bowl and whisk in the warm water. Whisking constantly, slowly drizzle in the oil to make a loose emulsion. Add the broccoli and toss to coat. Season with Maldon salt if necessary and with pepper. Let stand for 30 minutes before serving.
Cauliflower with Olives
SERVES 6 · PHOTO VEGETABLE ANTIPASTI
1 medium head cauliflower (about 2 pounds), trimmed, halved lengthwise, cored, and cut into bite-sized or smaller florets
3 tablespoons extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
½ cup pitted Kalamata olives
3 tablespoons salt-packed capers, rinsed and soaked overnight in cold water (change the water several times)
1½ teaspoons hot red pepper flakes (optional)
3 tablespoons lemon agrumato oil (see Sources), or 3 tablespoons extra virgin olive oil plus ½ teaspoon grated lemon zest
Preheat the broiler. Toss the cauliflower with the olive oil in a large bowl and season with salt and pepper. Spread out in a single layer on a large baking sheet (set the bowl aside) and broil 4 inches from the heat source, stirring occasionally, for 15 to 17 minutes, or until lightly charred in spots and just tender.
Return the cauliflower to the bowl, add the olives, capers, red pepper flakes, if using, and lemon oil, and toss to mix well. Taste and season with more salt and/or pepper if necessary. Serve, or let stand at room temperature for up to 1 hour to bring out the flavors. (The cauliflower can be refrigerated for up to 3 days; bring to room temperature before serving.)
Broccoli Rabe with Mozzarella Crema
SERVES 6 · PHOTO VEGETABLE ANTIPASTI
Kosher salt
2 pounds broccoli rabe, stems trimmed
3 ounces fresh mozzarella, preferably with some of its brine
¼ cup extra virgin olive oil
Bring a large pot of water to a boil and add 2 tablespoons kosher salt. Add the broccoli rabe and blanch until crisp-tender, about 5 minutes. Drain in a colander and rinse under cold water to stop the cooking; drain well.
Coarsely chop the broccoli rabe. Transfer to a serving bowl.
Using a whisk, coarsely mash the mozzarella in a small bowl. Whisk in 2 tablespoons of the reserved brine (or warm water). Slowly add the olive oil, whisking until emulsified.
Spoon the mozzarella crema over the broccoli rabe, and serve.
Lentils with Pancetta
SERVES 6 · PHOTO