Group items tagged

Radish Leaf Pesto - 2 large handfuls of good-looking radish leaves, stems removed - 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler - 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion) - 1 clove garlic, germ removed, cut in four - a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional) - 2 tablespoons olive oil, plus more to get the consistency you like - salt, pepper, ground chili pepper Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.) Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

Choose fresh wild mushrooms porcini. Clean and cut into slices and plunge in water and lemon juice. Put mushrooms in a pot with 1 l. of boiling water, lemon juice, salt and let cook for 4 minutes. Dry on a sloping surface. Clean and peel tomatos, eliminate seeds and mix. Put mushrooms in a large pot with extra virgin olive oil, ½ cup of white wine and evaporate. Dry mushrooms. In the same pot brown garlic and onion. Add tomatos and cook to low fire since sauce has been reduced of half. Add mushrooms (with their juice) and season with salt, pepper or minced chilli pepper and minced pircely. Use sauce to season durum-wheat pasta (like spaghetti) or fresh home made pasta like tagliatelle. Ingredients for 4 people 4 wild mushrooms porcini; 8 ripe tomatos; extravirgin olive oil; garlic; onion; salt; pepper or chilli pepper; ½ cup of dry white wine; lemon juice; parsley

Combine parsley, chives, garlic and basil in a food processor and pulse to chop finely. Add salt and Parmesan. With the machine running, stream in the oils and water, mixing to a smooth puree. Ingredients for 4 people 100 gr fresh parsley; 30 gr fresh garlic chives; 3 large cloves garlic; peeled and roughly chopped; 50 gr basil; salt; grated Parmesan cheese; extra virgin olive oil; 50 gr pinoli; 1/4 cup water

In a large pot brown onion and butter. Put floured ossobuchi, browning them on both sides and turning without pricking. Pour consommé, tomato, salt and cover. Cooking time at low fire: 1 hour 30 minutes. Five minutes before serving, make the “gremolada” obtained by mixing grated lemon skin, minced parsley, garlicon and anchovie. Ingredients for 4 people 4 pieces of shank of veal 4 cm high cutted in the low part, where the bone is little and stuffed of bone marrow only white flour; 50 gr of butter; minced onion; a ladle of consommé; 1 little minced tomato; grated lemon skin; a perfum of garlicon; 1 anchovie without fishbone; minced parsley; salt

The serving options for these deeply aromatic pineapples are endless. Eat them right out of their steeping liquid, or broiled, seared or grilled and topped with a scoop of ice cream or frozen yogurt. Steep them overnight or up to four days for the most intense flavor.

1 cup sugar 1 vanilla bean 2 cups white wine 2 cups water 1/2 teaspoon saffron 1 pineapple, cored and cut into 1-inch ring

1. Put the sugar in a saucepan large enough to hold the sliced pineapple and 4 cups of liquid. Cut the vanilla bean in half, scrape out the seeds and add to the sugar, along with the vanilla bean. Add white wine, water and saffron and bring to a boil. Let cook at medium-high heat for 10 minutes. 2. Meanwhile, prep the pineapple. Slice the top and bottom of the pineapple off, making a stable base. Cut down from the top of the pineapple, removing all the eyes and leaving clean rings. Cut out the core of the pineapple with a 1-inch cookie cutter or melon baller. 3. Add the pineapple rings to the saucepan and cook for 5 minutes. Remove the liquid and pineapple to a plastic container and let steep overnight (or up to 4 days) before serving.

Tuscan Tomato, Cucumber & Bread Salad

“Panzanella, little swamp, is another tomato favorite, a salad of oil, vinegar, tomatoes, basil, cucumber, minced onion, and stale bread soaked in water and squeezed dry - a true invention from necessity. Since bread must be bought every day, Tuscan cooking makes good use of leftovers.” Nothing could be easier. I used 3 small tomatoes cut up in small bites, half a cucumber also cut up into small bites, minced onion, fresh local basil, 8 slices of leftover hard baguette seasoned with salt and pepper. Like many Tuscan cooks, I added the olive oil and vinegar by eye but you should know the typical ratio is 3 parts oil to 1 part vinegar. The bread was soaked in water and squeezed as dry as possible. At first I didn’t think it would taste very good but after dressing the salad and letting it sit for a while, the bread gave the salad a wonderful texture and absorbed some of the seasoning with the juices from the vegetables. It was amazing.  And it went great with a chilled bottle of Prosecco!

just let it be savory There's nothing inherently wrong with pairing pork tenderloin with fruit. It just shows a collective failure of imagination that it is all anyone ever seems to want to do with this leaner, milder cut more prized for its tenderness than its flavor. As with a filet mignon, a generous seasoning of coarsely ground salt and pepper paired with high heat can transform a pork tenderloin.   temp, not time