Molto Gusto_ Easy Italian Cooking - Mario Batali [9]
Meanwhile, put the ricotta in a small bowl and whisk in the remaining ¼ cup oil. If necessary, whisk in up to 2 tablespoons warm water to loosen the consistency.
Spread the ricotta on a serving plate, spoon the kale over it, and serve.
Sunchokes with Walnut Gremolata
SERVES 6 · PHOTO VEGETABLE ANTIPASTI
¼ cup walnuts, toasted (see Glossary) and finely chopped
1/3 cup coarsely chopped fresh Italian parsley
2 tablespoons slivered orange zest
2 garlic cloves, finely chopped
1 pound firm sunchokes (Jerusalem artichokes), scrubbed
2 tablespoons extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
Combine the walnuts, parsley, orange zest, and garlic in a small bowl, mixing well.
Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly shave the sunchokes. Transfer to a bowl and drizzle with the olive oil, tossing well (be sure to coat the sunchokes well, to prevent oxidation). Season with salt and pepper, sprinkle with the gremolata, and serve.
Beets with Pistachios
SERVES 6 · PHOTO VEGETABLE ANTIPASTI
2 large bunches medium beets, preferably a combination of red and golden beets, trimmed (not peeled) and scrubbed
1 tablespoon olive oil
Kosher salt
½ cup shelled pistachios, preferably Sicilian, plus (optional) chopped pistachios for garnish
About ¼ cup warm water
2 tablespoons pistachio oil
2 tablespoons Red Wine Vinaigrette (Vegetable Antipasti)
Maldon or other flaky sea salt and coarsely ground black pepper
Preheat the oven to 400°F.
Toss the beets with the olive oil and a light sprinkling of kosher salt in a medium bowl. Spread the beets out in a baking pan and roast until tender, 50 to 60 minutes. Remove from the oven and let cool slightly.
Meanwhile, pulse the pistachios in a food processor until fairly finely ground. Add 3 tablespoons water and pulse to incorporate it. Add the oil and pulse until smooth, adding up to 1½ more tablespoons water if necessary. (The pistachio butter can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving.)
Rub the skins off the beets with a paper towel. Cut into 1-inch chunks and transfer to a serving bowl. Toss the beets with the vinaigrette and let stand for at least 10 minutes, or for up to 1 hour, before serving. (The beets can refrigerated for up to 3 days; bring to room temperature before serving.)
Transfer the beets to a platter or plates and sprinkle with the remaining pistachios. Spoon the pistachio butter alongside and serve.
Turnips Braised in Chianti
SERVES 6 · PHOTO VEGETABLE ANTIPASTI
2 pounds medium turnips, trimmed (a few greens reserved for garnish if desired), peeled, and cut into 8 wedges each
About 2 cups Chianti or other dry red wine
¼ cup honey
¼ cup Red Wine Vinaigrette (Vegetable Antipasti)
Maldon or other flaky sea salt and coarsely ground black pepper
Combine the turnips and wine to cover in a medium pot and bring to a boil over medium-high heat. Reduce the heat to a low boil, cover, and cook until the turnips are just tender, about 40 minutes.
Drain the turnips, reserving the cooking liquid, and transfer to a bowl. Pour the liquid back into the pot, bring to a boil, and boil until reduced to a syrupy glaze, 7 to 10 minutes. Remove from the heat and stir in the honey.
Add the glaze and vinaigrette to the turnips, stirring to mix well, and season with salt and pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The turnips can be refrigerated for up to 3 days; bring to room temperature before serving.)
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SEAFOOD & MEAT ANTIPASTI
I’ve spent a lot of time developing a cured-meat ideology, and I credit my dad and family in Seattle for really taking it to the next level at Salumi Artisan Cured Meats. Check out their stuff at www.salumicuredmeats.com—it is truly remarkable. We are not including recipes for making your own cured meats in this book, as making them at home as an amateur is now deemed risky by health departments across this great land, but I know