Everyday Italian_ 125 Simple and Delicious Recipes Part 49

Everyday Italian_ 125 Simple and Delicious Recipes Part 49

tablespoons finely chopped shallots tablespoons finely chopped shallots

1.

tablespoon honey tablespoon honey

cup olive oil or hazelnut oil cup olive oil or hazelnut oil

Salt and freshly ground black pepper to taste




3.

heads Belgian endive, trimmed and heads Belgian endive, trimmed and cut crosswise into thin slices

2.

heads frisee lettuce, center leaves heads frisee lettuce, center leaves only, torn into pieces

2.

blood oranges or regular oranges, segmented blood oranges or regular oranges, segmented .

cup hazelnuts, toasted and chopped (see Note) cup hazelnuts, toasted and chopped (see Note)

In a Medium Bowl, whisk the balsamic vinegar, shallots, and honey to blend. Gradually whisk in the oil. Season to taste with salt and pepper. whisk the balsamic vinegar, shallots, and honey to blend. Gradually whisk in the oil. Season to taste with salt and pepper.

Toss the endive and frisee in a large bowl with enough vinaigrette to coat and season to taste with salt and pepper. Mound the greens on plates and surround with the orange segments. Sprinkle with the hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

To toast hazelnuts, preheat the oven to 350 degrees F. Place the nuts on a large, heavy baking sheet and toast in the oven, stirring occasionally, until they are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove their dark skins. Chop in a food processor or wrap in a kitchen towel and chop with the back of a chef's knife. preheat the oven to 350 degrees F. Place the nuts on a large, heavy baking sheet and toast in the oven, stirring occasionally, until they are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove their dark skins. Chop in a food processor or wrap in a kitchen towel and chop with the back of a chef's knife.

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FARRO SALAD.

with Tomatoes and Herbs Farro is a type of wheat that was an important component of the Roman Empire's diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy. You'll still find it on a lot of Italian tables, though, and especially in soups and salads such as this one. Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe.

6 SIDE-DISH SERVINGS.

10.

ounces farro (about 1 cups) ounces farro (about 1 cups) 2.

teaspoons salt, plus more to taste teaspoons salt, plus more to taste

1.

large garlic clove, minced large garlic clove, minced

2.

tablespoons balsamic vinegar tablespoons balsamic vinegar .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste .

cup extra-virgin olive oil cup extra-virgin olive oil

2.

medium-sized tomatoes, seeded and chopped medium-sized tomatoes, seeded and chopped .

medium-size sweet onion (such as Walla Walla), finely chopped medium-size sweet onion (such as Walla Walla), finely chopped .

cup snipped fresh chives cup snipped fresh chives .

cup finely chopped fresh flat-leaf parsley cup finely chopped fresh flat-leaf parsley

In a Medium Saucepan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool. combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.

In a medium bowl, mash the garlic with teaspoon of salt to make a paste. Whisk in the vinegar and teaspoon of pepper, then the oil. Add the tomatoes, onion, chives, and parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (The salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

PANZANELLA.

Panzanella comes from the Latin word comes from the Latin word panis, panis, meaning "bread." This is another dish that ill.u.s.trates Italians' resourcefulness when it comes to leftovers: The key to this dish is the actually stale- meaning "bread." This is another dish that ill.u.s.trates Italians' resourcefulness when it comes to leftovers: The key to this dish is the actually stale-not fresh-bread, which absorbs the flavors in the salad without falling apart and becoming mushy. In the sixteenth century, panzanella was made with just bread, oil, and vinegar. Tomatoes were introduced to Italy in the sixteenth century, but even then they only began to be eaten in the south, where they grew, two hundred years later. Now, of course, Italians all over the Boot love the tomato, and this salad is a staple everywhere. fresh-bread, which absorbs the flavors in the salad without falling apart and becoming mushy. In the sixteenth century, panzanella was made with just bread, oil, and vinegar. Tomatoes were introduced to Italy in the sixteenth century, but even then they only began to be eaten in the south, where they grew, two hundred years later. Now, of course, Italians all over the Boot love the tomato, and this salad is a staple everywhere.

6 SIDE-DISH SERVINGS.

6.

ripe tomatoes (about 2 pounds total) ripe tomatoes (about 2 pounds total)

12.

ounces ciabatta or other country-style white bread, 2 to 3 days old ounces ciabatta or other country-style white bread, 2 to 3 days old

cup plus 4 tablespoons extra-virgin olive oil cup plus 4 tablespoons extra-virgin olive oil .

cup plus 2 tablespoons red wine vinegar cup plus 2 tablespoons red wine vinegar

1.

garlic clove, minced garlic clove, minced .

teaspoon salt, plus more to taste teaspoon salt, plus more to taste .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste .

cup thinly sliced fresh basil, plus whole sprigs for garnish cup thinly sliced fresh basil, plus whole sprigs for garnish .

cup capers, drained cup capers, drained

1.