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 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.
Coa.r.s.ely chop the broccoli rabe. Transfer to a serving bowl.
Using a whisk, coa.r.s.ely 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 VEGETABLE ANTIPASTI.
pound small lentils, preferably Castellucio (see Sources) 1 carrot, halved 1 onion, halved 1 celery rib, halved 2 tablespoons Dijon mustard 2 ounces pancetta, in one piece 2 tablespoons extra virgin olive oil Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Put the lentils in a medium pot, add water to cover by 2 inches, and bring to a simmer. Add the vegetables, mustard, and pancetta, reduce the heat, and simmer gently until the lentils are just tender, about 20 minutes. Drain, reserving cup of the cooking liquid, and transfer to a large bowl.
Remove the vegetables and pancetta from the lentils; discard the vegetables. Coa.r.s.ely chop the pancetta and add to the lentils. Add just enough of the reserved cooking liquid to moisten the lentils, then add the oil and season with salt and pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The lentils can be refrigerated for up to 3 days; bring to room temperature before serving.) (The lentils can be refrigerated for up to 3 days; bring to room temperature before serving.)
White Beans SERVES 6 PHOTO VEGETABLE ANTIPASTI.
8 ounces (about 1 cups) dried cannellini or other white beans, picked over and rinsed 1 carrot, halved 1 red onion, halved 1 celery rib, tough strings removed with a vegetable peeler and halved 4 garlic cloves, smashed and peeled 1 bay leaf, preferably fresh 1 sprig each fresh Italian parsley, sage, rosemary, and thyme Maldon or other flaky sea salt cup extra virgin olive oil, or more to taste 1 tablespoon finely chopped fresh thyme Coa.r.s.ely ground black pepper Put the beans in a large bowl or pot, add cold water to cover by 2 inches, and let soak for 12 to 24 hours.
Transfer the beans and soaking liquid to a medium pot, add enough water to cover by 2 inches, and bring to a simmer over medium-high heat, skimming off the foam. Add the vegetables, garlic, bay leaf, and herb sprigs, reduce the heat to a gentle simmer, and cook until the beans are tender, 35 to 40 minutes (or longer if the beans are old). Just before the beans are done, season with salt to taste.
Reserve cup of the cooking liquid and drain the beans. Remove the vegetables and spread them on a platter or baking sheet to cool slightly. Transfer the beans and garlic to a medium bowl (discard the bay leaf and herb sprigs).
Chop the vegetables into -inch pieces and add to the beans. Add cup of the reserved cooking liquid, then add the oil, stirring gently. Add some or all of the remaining reserved cooking liquid if the beans seem dry, sprinkle with the chopped thyme, and season with salt and pepper. Serve warm or at room temperature. (The beans can be refrigerated for up to 3 days; bring to room temperature before serving.) (The beans can be refrigerated for up to 3 days; bring to room temperature before serving.)
Broiled Pumpkin with Apples SERVES 6 PHOTO VEGETABLE ANTIPASTI.
1 cup apple cider 2 pounds b.u.t.ternut squash, peeled, cut lengthwise in half, seeded, and cut into -inch pieces 2 medium Granny Smith apples, peeled, quartered, cored, and cut into -inch pieces 3 tablespoons extra virgin olive oil Maldon or other flaky sea salt and coa.r.s.ely ground black pepper 2 tablespoons Asian fish sauce 2 tablespoons sherry vinegar 2 tablespoons finely chopped fresh sage Preheat the broiler. Toss the squash with 2 tablespoons of the oil in a large bowl and season with salt and pepper. Spread the squash out on a baking sheet in a single layer (set the bowl aside) and broil, stirring occasionally, until lightly charred in spots and beginning to soften, about 10 minutes. Toss the apples with the remaining 1 tablespoon oil and season with salt and pepper. Toss with the squash on the baking sheet and cook, stirring occasionally, until the squash and apples are tender. Return to the bowl.
Meanwhile, bring the cider to a boil in a small saucepan and boil until it is syrupy and reduced to 2 tablespoons. Remove from the heat.
Combine the reduced cider, fish sauce, vinegar, and sage in a small bowl and whisk well. Pour over the squash and apples, tossing to coat. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The squash and apples can be refrigerated for up to 3 days; bring to room temperature before serving.) (The squash and apples can be refrigerated for up to 3 days; bring to room temperature before serving.) [image]
Salsify WITH BLOOD ORANGE CITRONETTE.
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Braised Cardoons WITH BAGNA CAUDA.
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Black Kale with Ricotta [image]
Sunchokes with Walnut Gremolata [image]
Beets with Pistachios [image]
Turnips Braised in Chianti
Salsify with Blood Orange Citronette SERVES 6 PHOTO VEGETABLE ANTIPASTI.
1 lemon, halved 1 pounds salsify 3 tablespoons extra virgin olive oil, or as needed 1 cup fresh blood orange juice (or 1 cup regular orange juice plus 1 tablespoon grenadine) 1 tablespoon champagne vinegar Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Fill a medium bowl with water and squeeze the juice of the lemon into it. Peel the salsify and cut it into 2-inch pieces, dropping it into the bowl of water as you go, to prevent oxidation. Just before cooking, drain and pat dry.
Heat 2 tablespoons of the olive oil in a 12-inch saute pan over medium-high heat. Add half of the salsify and saute until lightly browned and crisp-tender, 7 to 9 minutes. Transfer to a medium bowl and cook the remaining salsify, adding more oil to the pan if necessary.
Bring the orange juice (and the grenadine, if using) to a boil in a small saucepan and boil until reduced to about 2 tablespoons. Remove from the heat and add the vinegar, the remaining 1 tablespoon oil, and salt and pepper to taste. Pour over the salsify, tossing to mix well. Let cool.
Serve the salsify, or let stand at room temperature for 1 hour longer to bring out the flavors. (The salsify can be refrigerated for up to 3 days; bring to room temperature before serving.) (The salsify can be refrigerated for up to 3 days; bring to room temperature before serving.)
Braised Cardoons with Bagna Cauda SERVES 6 PHOTO VEGETABLE ANTIPASTI.
2 pounds cardoons 1 cup water 1 cup milk 1 cup dry white wine cup extra virgin olive oil Juice of 2 lemons 5 bay leaves, preferably fresh teaspoon peppercorns 1 tablespoon kosher salt Bagna Cauda (recipe follows) Cut off the tough bottoms of the cardoons and trim the tops; cut off any leaves. Peel the stalks with a vegetable peeler to remove the fibrous strings. Cut into 3-inch lengths.
Combine the water, milk, wine, olive oil, lemon juice, bay leaves, peppercorns, and salt in a medium pot, add the cardoons, and bring to a gentle simmer. Cover, reduce the heat to very low, and cook until the cardoons are tender, about 40 minutes. Drain.
Serve the cardoons warm or chilled, with the bagna cauda.
BAGNA CAUDA.
MAKES ABOUT 1 CUP.
cup milk 6 garlic cloves, sliced paper-thin cup extra virgin olive oil 4 tablespoons unsalted b.u.t.ter 2 tablespoons coa.r.s.ely chopped anchovy fillets Coa.r.s.ely ground black pepper Combine the milk and garlic in a very small saucepan and bring to a boil over medium heat, then lower the heat and simmer gently for 10 minutes. Drain the garlic, reserving the milk.
Combine the olive oil and b.u.t.ter in a small saucepan and heat over medium heat until the b.u.t.ter is melted. Add the garlic, 1 tablespoon of the reserved milk, the anchovies, and pepper to taste, and remove from the heat. Using an immersion blender, blend until well combined; or transfer to a regular blender and blend well. Serve immediately. (The sauce will not remain emulsified for very long-that would not be very Italian.) (The sauce will not remain emulsified for very long-that would not be very Italian.)
Note: Cardoons look like giant celery stalks, but they taste more like artichokes-their cousins. Look for them in Italian or specialty markets in late spring through winter.
Black Kale with Ricotta SERVES 6 PHOTO VEGETABLE ANTIPASTI.
1 pounds cavolo nero (also called lacinato or Tuscan kale) or regular kale 6 tablespoons extra virgin olive oil 6 garlic cloves, thickly sliced 1 red finger chile or serrano chile, thinly sliced Maldon or other flaky sea salt cup fresh ricotta Trim the kale, removing the tough stems and ribs, and coa.r.s.ely chop it.
Combine 2 tablespoons of the oil, the garlic, and chile in a large pot, add the kale, and saute over medium-high heat for about 5 minutes, until it is beginning to wilt. Season with salt, add cup water, cover, and cook until the kale is tender, 15 to 20 minutes. Drain and let cool slightly.
Meanwhile, put the ricotta in a small bowl and whisk in the remaining 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.
cup walnuts, toasted (see Glossary) and finely chopped 1/3 cup coa.r.s.ely chopped fresh Italian parsley cup coa.r.s.ely 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 coa.r.s.ely ground black pepper Combine the walnuts, parsley, orange zest, and garlic in a small bowl, mixing well.
Using a Benriner (j.a.panese 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.