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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 cup sh.e.l.led pistachios, preferably Sicilian, plus (optional) chopped pistachios for garnish About cup warm water 2 tablespoons pistachio oil 2 tablespoons Red Wine Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Preheat the oven to 400F.
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 1 more tablespoons water if necessary. (The pistachio b.u.t.ter can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving.) (The pistachio b.u.t.ter 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.) (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 b.u.t.ter 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 cup honey cup Red Wine Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely 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.) (The turnips can be refrigerated for up to 3 days; bring to room temperature before serving.)
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2.
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 that many of you will continue to do so, and I wish you great success. On Vegetable Antipasti, you will find a list of my faves that we make at Otto, along with other excellent options as to where and how to procure the best stuff. And keep in mind that while it seems often quite expensive when you look at the per-pound price, for a group of 6 or 8 people, a half pound of two or three things is plenty if served in conjunction with a couple of the antipasti from this book, and then a pasta or pizza or two afterward. 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 that many of you will continue to do so, and I wish you great success. On Vegetable Antipasti, you will find a list of my faves that we make at Otto, along with other excellent options as to where and how to procure the best stuff. And keep in mind that while it seems often quite expensive when you look at the per-pound price, for a group of 6 or 8 people, a half pound of two or three things is plenty if served in conjunction with a couple of the antipasti from this book, and then a pasta or pizza or two afterward.
Because I grew up in Seattle, seafood has a special place in my heart. The five seafood antipasti recipes in this chapter, some of our favorites that we serve at Otto, are simple to make and easy to shop for. Seafood can be tricky, as its shelf life is much briefer than that of most of the other ingredients in this book. The easiest way to do it is to make sure your guests are as piscatorially interested as you are. None of the ingredients called for are very expensive, except for the tuna-which will, in fact, keep for almost a week when cooked and preserved this way.
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Mussels with Peperonata [image]
Anchovies with Fried Bread [image]
Octopus & Celery [image]
Sardines in Saor [image]
Preserved Tuna
Seafood Antipasti Preserved Tuna SERVES 6.
1 pound tuna belly, rinsed and patted dry, skin and any tough membrane removed, trimmed of any dark spots, and cut into 1-inch cubes 1 tablespoon celery seeds 1 tablespoon fennel seeds 1 tablespoon Maldon or other flaky sea salt, plus more for garnish 1 tablespoon sugar About 1 cup extra virgin olive oil cup finely chopped fresh Italian parsley Grated zest and juice of 1 lemon, or to taste Put the tuna cubes in a small baking dish that holds them in a single layer. Combine the celery seeds, fennel seeds, salt, and sugar in a small bowl, mixing well. Sprinkle generously over the tuna, turning to coat on all sides. Let stand for 20 minutes.
Preheat the oven to 250F.
Pour the oil over the tuna; it should just cover it. Cover the baking dish tightly with plastic wrap (it will not melt in a 250F oven). Put the dish in the oven and cook for 20 to 25 minutes, until the tuna is just cooked through-cut into a piece to test: it should no longer be pink (an instant-read thermometer should read 110F). Remove from the oven and let cool in the oil. (The tuna can be refrigerated in the oil for up to 5 days.) (The tuna can be refrigerated in the oil for up to 5 days.)
To serve, drain the tuna and transfer to a serving dish or plate. Sprinkle with the parsley and lemon zest, drizzle with the lemon juice, and sprinkle with salt.
Mussels with Peperonata SERVES 6 PHOTO SEAFOOD & MEAT ANTIPASTI.
5 garlic cloves, thinly sliced cup extra virgin olive oil 1 pound red bell peppers (3 large), cored, seeded, and cut into -inch dice 1 pound green bell peppers (3 large), cored, seeded, and cut into -inch dice 1 red finger chile or serrano chile, thinly sliced cup dry white wine 2 pounds PEI or other small mussels, scrubbed and debearded 1 cup Pom strained tomatoes, simmered until reduced by half 3 tablespoons salt-packed capers, rinsed and soaked overnight in cold water (change the water often) Maldon or other flaky sea salt Combine half the garlic and cup of the oil in a 12-inch saute pan and heat over medium-low heat just until the garlic is slightly softened, about 1 minute; do not allow to color. Add the bell peppers and sliced chile and cook, stirring occasionally, until the peppers are softened, 15 to 20 minutes. Transfer to a medium bowl and let cool.
Combine the remaining cup oil and the remaining garlic in a large pot and cook, stirring, over medium-high heat just until the garlic is slightly softened, about 1 minute. Add the wine and mussels, cover, and steam until the mussels open, about 4 minutes; transfer the mussels to a bowl as they open. Remove the pot from the heat and set aside.
Add the tomato sauce, capers, and pepper mixture to the mussel broth and bring to a simmer. Season with salt to taste, remove from the heat, and gently stir in the mussels. Serve warm or at room temperature. (The mussels can be refrigerated for up to 3 days; serve cold, or bring to room temperature before serving.) (The mussels can be refrigerated for up to 3 days; serve cold, or bring to room temperature before serving.)
Anchovies with Fried Bread SERVES 6 PHOTO SEAFOOD & MEAT ANTIPASTI.
Four -inch-thick slices filone or other crusty bread, cut into -inch cubes About cup extra virgin olive oil 4 ounces marinated white anchovies (boquerones), drained, any liquid reserved 4 scallions, thinly sliced Preheat the oven to 350F.
Toss the bread with 2 tablespoons of the oil and spread out in a single layer on a baking sheet. Toast in the oven until dark golden brown, about 12 minutes.
Combine the anchovies, croutons, and scallions in a medium bowl, tossing to mix. Whisk the reserved anchovy liquid, then add enough olive oil to make 2 tablespoons. Add to the anchovies, stirring gently. Let stand at room temperature for at least 2 hours before serving. (The anchovies can be refrigerated for up to 3 days; bring to room temperature before serving.) (The anchovies can be refrigerated for up to 3 days; bring to room temperature before serving.) [image]
Octopus & Celery SERVES 6 PHOTO SEAFOOD & MEAT ANTIPASTI.
One 3-pound octopus (frozen is fine), sac, beak, and eyes removed (have the fishmonger do this) 1 cups dry white wine 2 small red onions, thinly sliced 2 carrots, thinly sliced 2 celery ribs, thinly sliced 3 garlic cloves, smashed and peeled 1 bay leaf, preferably fresh 1 sprig each fresh Italian parsley, sage, rosemary, and thyme 1 celery heart with tender leaves, base cut off, fibrous strings removed with a vegetable peeler, and thinly sliced cup red wine vinegar cup extra virgin olive oil Maldon or other flaky sea salt Combine the octopus, wine, onions, carrots, sliced celery ribs, herbs, and a wine cork, if you have one (the cork helps tenderize the octopus), in a large pot, add enough water to cover the octopus, and bring to boil over high heat. Reduce the heat to medium, cover, and simmer gently until the thickest part of the octopus is tender when pierced with a knife, about 1 hour. Remove from the heat and allow to cool in the broth.
Drain the octopus (discard the vegetables and cork). Cut off the tentacles and strip the skin and suckers from the tentacles (the skin will come off easily once the octopus is cooked). Cut the head and tentacles into 1-inch pieces.
Combine the octopus, sliced celery heart, vinegar, and oil in a large bowl, mixing well. Season well with salt and serve, or let stand for 1 hour to bring out the flavors. (The octopus can be refrigerated for up to 3 days; bring to room temperature before serving.) (The octopus can be refrigerated for up to 3 days; bring to room temperature before serving.)
Sardines in Saor SERVES 6 PHOTO SEAFOOD & MEAT ANTIPASTI.
1 medium fennel bulb 1 pound fresh sardines Maldon or other flaky sea salt cup champagne vinegar 2 tablespoons sugar 1 bay leaf, preferably fresh 1 teaspoon ground cinnamon cup raisins cup pine nuts, toasted (see Glossary) Cut the stalks off the fennel bulb and reserve the fronds for garnish. Halve the fennel bulb lengthwise. Using a Benriner (j.a.panese mandoline) or other vegetable slicer, shave the fennel into paper-thin slices; or use a large sharp knife to slice it as thin as possible.
To prepare the sardines, sc.r.a.pe off any scales with a blunt knife; cut off the fins. Cut off the head and tail of each fish and slit it open down the stomach. Pull out the backbone and the guts (a messy job but quite easy). Open out the fish and cut the 2 fillets apart. Rinse the sardines well under cold water to remove any blood, and pat dry.
Lay the fillets skin side up in a baking dish that holds them in a single layer, sprinkle with salt, and scatter the shaved fennel over them.
Combine the vinegar, sugar, bay leaf, cinnamon, and raisins in a small saucepan, bring to a boil, stirring to dissolve the sugar, and boil for 3 minutes. Pour the vinegar mixture evenly over the sardines. Let cool before serving. (The sardines can be refrigerated for up to 3 days; serve cold, or bring to room temperature before serving.) (The sardines can be refrigerated for up to 3 days; serve cold, or bring to room temperature before serving.)