Ingredients 1 pound ground chicken ½ teaspoon salt plus pinch of salt, divided 2 tablespoons pesto 1 teaspoon balsamic vinegar Heirloom Tomato and Burrata Cheese Salad 4 Large heirloom tomatoes (2 ½ pounds) Fleur de sel or kosher salt 1 tsp dried oregano ¼ cup torn fresh basil leaves plus additional whole leaves for […]
Ingredients 2 large eggs ¼ cup chopped parsely 1 tsp grated lemon zest ¼ pound mozzarella cheese Extra virgin olive oil 1 13.8-ounce tube refrigerated pizza dough ¼ pound deli-sliced salami, cut into thin strips 1 ½ cups giardiniera, drained ¼ pound sliced provolone cheese Directions Place baking sheet upside down in oven and preheat […]
Ingredients 4 ounces Burrata cheese at room temperature 1 peach, sliced 1 tablespoon basil, sliced thinly 2 tablespoons extra virgin olive oil 3 tablespoons raspberry balsamic vinegar Flaked sea salt Freshly ground black pepper (optional) Directions Gently tear open the Burrata to expose the soft, creamy core, and place it in the middle of a […]
Puree di Patate Con Ricotta (Ricotta Mashed Potatoes) adapted from Feb 2017 issue of Fra Noi 2 lb Yukon Gold Potatoes 2 tsp salt (divided) 1 1/2 cups fresh buffalo ricotta 1/2 cup whole milk 3 tbsp butter 1/2 tsp ground black pepper Peel the potatoes and cut them into 1 inch pieces. Boil them […]
Winter Caprese Salad Adapted from: http://www.epicurious.com/recipes/food/views/winter-caprese-salad-240203 YIELD Makes 8 servings INGREDIENTS 12 plum tomatoes, cut lengthwise in half 1 1/2 cups extra-virgin olive oil salt and freshly ground black pepper 2 cloves garlic 6 tablespoons freshly grated Parmigiano-Reggiano 6 cups fresh basil leaves, plus a few leaves for garnish 4 tablespoons pine nuts 8 large […]
YIELD Serves 6–8 INGREDIENTS 1 1/2 cups sliced almonds (about 5 1/2 ounces) 2 pounds rainbow or orange carrots, peeled, cut into 3 1/2×1/4–1/2″ sticks; plus 1 cup coarsely chopped tops 1 teaspoon finely grated orange zest 1/2 cup fresh orange juice 1/2 cup (1 stick) unsalted butter, divided 2 tablespoons sugar, divided 2 1/4 […]
At G.E.B., his eclectic Chicago bistro, Elliot creates casual dishes that usually feature just three main components. For this very simple salad, he updates a classic combination of roasted beets and arugula by adding burrata (cream-filled mozzarella) marinated in olive oil and herbs. INGREDIENTS 8 ounces burrata (see Note) 1⁄2 teaspoon fenugreek seeds 1⁄2 teaspoon […]
Serves 4 Ingredients: 1 loaf rustic Italian bread or sourdough baguette , cut into 16 slices 1/4 cup extra virgin olive oil 1 clove garlic , very finely minced 4 ounces robiola cheese 6 ounces very thinly sliced prosciutto 1 pound plum tomatoes , chopped 1 small red onion , minced 3 tablespoons chopped fresh […]
Ingredients SERVINGS: MAKES 12 12 slices ciabatta bread 1/2 cup red wine vinegar 2 tablespoons sugar 6 dried figs 2 tablespoons pistachios, toasted and shelled 1/4 cup extra-virgin olive oil Robiola cheese Preparation Combine red wine vinegar, sugar, and dried figs with 1/4 cup water in a saucepan; bring to a simmer. Remove from heat […]
Ingredients: 6 oz Crescenza 2 leeks, cleaned and sliced thin 1 bulb of roasted garlic 1/2 cup olive oil 2 Tbls. chopped fresh thyme salt and pepper Preparation: Roast Garlic: Take one bulb and cut the very top off of it. Pour 1/2 cup of olive oil, season with salt and pepper and bake covered […]
