This recipe is Massimo Bottura's ode to Reggio Emilia. Dry-aged beef enriched with gelatin extracted from Cotechino, traditional Modenese sausage, and the region's Lambrusco wine makes up the ingredients for these burgers. They are dressed with a salsa verde and mayonnaise made with a high-quality balsamic.
Pane Carasatu is a crisp bread known as carta da musica, meaning sheet music, since they are so large and delicate. Thin discs of dough puff up after a minute in a wood fired oven. It is split into two paper-thin discs and baked again until dry and extremely crispy. Historically eaten by the island’s many shepherds because of its keeping quality.
Condimento Balsamico is stylistically based on Aceto Tradizionale. It is made with the same ingredients according to the
same consorzio rules, but brought to market before the stipulated minimum age of 12 years. It is well suited for sauces and for dressing small plates, patés and other charcuterie.
This makes a wonderful first course for two or an individual serving for one diner. Chill your serving plate in advance of preparation. A long sharp knife makes the slicing easy. You can briefly freeze the tuna to facilitate slicing. You can pound the tuna between two sheets of plastic wrap to make it even thinner. Use peppery microgreens like radish, arugula or watercress.
These “little oranges” originated as a street food in Sicily and are now popular throughout Italy. Typically, they are stuffed with a dollop of ragu or ham in béchamel, peas, or mozzarella. In this version they are given the Cinderella treatment. The rice is blended with truffled goat cheese before being fried until golden.
There are several varieties of artichokes. The globe artichoke from California is the one most frequently encountered here in our markets. It is rather off putting in appearance, tough and at times quite spiny. It is laborious to prep but well worth the initiative. It comes into season from March -May. Its timing makes it somewhat of a tradition at the Easter dinner table.
There are so many heirloom and new hybrid varieties of cherry and grape tomatoes on the market these days. Use a mix of shapes and colors in this salad for visual appeal and flavor . Same holds true for the wide range of basils. Experiment with colors and textures. Add the basil just before you serve the salad as the acid in the vinegar and any residual heat will make it discolor.
This is a beautiful fall dessert that is elegant in its simplicity. If you want to be fancy leave the pears whole. Remove the core from the bottom. Pare the fruit, leaving the stem intact. Serve them on a bed of Crème Anglaise and drizzle with the wine and honey reduction.
You are looking for an original starter for your festive meal? We have concocted a delicious balanced recipe for you. The aromatic black truffle olive oil is added at the end of cooking these delicious stuffed mushrooms. Something to delight your guests with a simple and quick recipe.
We don’t heat the brine, so the onions retain their crunch. We use a thyme honey (instead of sugar) coupled with floral, citrusy coriander seed. The flavor is reminiscent of the cuisines of the Eastern Mediterranean. These are so easy to make that you can experiment with a different flavor every week. Try a variety of herbs and spices: allspice, peppercorns, juniper berries, bay leaves, a sprig of thyme, oregano or rosemary… Great on fish tacos, with pulled pork, atop a grain bowl or avocado toast… The possibilities are inexhaustible.
A cauliflower steak and a side salad is a lighter version of this traditional meat and potatoes meal. Dress your cauliflower up with an Edmond Fallot Dijon Mustard sauce that will make your taste buds say oo la la! Garnish with fresh herbs and serve with your favorite salad blend.
A favorite appetizer recipe from Galateo & Friends creator, Marco Bonaldo, is suitable for a special dinner or informal gathering. These phyllo wrapped salmon pieces sit on a bed of potato "mayonnaise" that is enhanced by his apple cider vinegar dressing. It's a unique dish but easy to accomplish.
Include a variety of vegetables in your crudité. Create a feeling of seasonal abundance with a selection of baby carrots, radishes and tiny Hakurei turnips, all with a bit of the stem left on, to pick them up. Use cherry tomatoes, celery hearts, baby fennel, green beans, blanched or raw cauliflower and broccoli florets and little potatoes steamed in their jackets.