A SEDER TO SAVOR from p. 79100 APRIL 2019
(^1) / 2 cup plain whole-milk Greek yogurt
(^3) / 8 tsp. kosher salt
ADDITIONAL INGREDIENT
Chopped salted roasted pistachios
- Make the beets: Preheat oven to 375°F.
Toss together beets, thyme, 1 tablespoon
oil, and ^3 / 4 teaspoon salt in a 13- x 9-inch
roasting pan. Spread beets evenly in pan;
pour ^1 / 2 cup water into pan. Cover pan
tightly with aluminum foil. Bake in
preheated oven until beets are tender,
about 1 hour. (Larger beets will take
longer to cook.) Remove from oven.
Reduce oven temperature to 350°F. - Remove beets from pan; let stand until
cool enough to handle, about 10 minutes.
Using a paper towel, rub each beet to
remove skin; discard skins. Cut beets in
half lengthwise. (Cut any larger beets into
quarters.) While beets are still warm,
transfer to a large bowl. Add orange juice,
vinegar, remaining 1 tablespoon oil, and
remaining 2 teaspoons salt; toss to coat.
Let stand 15 minutes. Toss beet mixture;
taste and adjust seasonings, if needed.
Set aside until ready to serve. - Make the pistachio yogurt: Spread
pistachios evenly on a small rimmed
baking sheet. Bake at 350°F until lightly
toasted, about 5 minutes. Transfer to a
high-powered blender or food processor;
pulse until finely chopped, about 10
times. Add warm water; process until
mixture is the consistency of chunky
peanut butter, about 1 minute and 30
seconds. With processor running,
gradually drizzle in pistachio oil until
mixture is mostly smooth and spreadable,
about 1 minute. Transfer mixture to a
bowl; fold in yogurt and salt. - Dollop 3 tablespoons yogurt mixture
on each of 8 plates; top each with ^1 / 2 cup
beets. Garnish with chopped pistachios.
ITALY UNFILTERED from p. 90Hand-Cut Tagliatelle with
Porcini and Herbs
PHOTO P. 81
ACTIVE 55 MIN; TOTAL 1 HR 5 MIN
SERVES 6Native to Italy, nepitella is a leafy herb
similar in appearance and flavor to
oregano, with notes of mint and basil. If
you can’t locate it at specialty grocery
stores, try a mix of fresh mint and
oregano.2 lb. porcini or cremini mushrooms,
cleaned and trimmed
5 Tbsp. olive oil, divided
2 small (8-oz.) white onions, finely
chopped (about 1^3 / 4 cups)
6 thyme sprigs
4 garlic cloves, thinly sliced (about^1 /^4
cup)
5 Tbsp. kosher salt, divided(^1) / 2 cup dry white wine
(^1) / 2 tsp. crushed red pepper
(^1) / 2 tsp. black pepper
6 qt. water
Fresh Egg Noodles (recipe follows)
(^3) / (^4) cup unsalted butter (6 oz.), chilled
and cut into^1 / 2 -inch pieces
1 oz. Parmigiano-Reggiano cheese,
finely grated on a Microplane
(about^2 / 3 cup)
(^1) / (^4) cup chopped fresh nepitella (or a
blend of fresh oregano and mint)
- Peel stems of mushrooms, if woody;
separate stems from caps. Reserve 4 of
the firmest caps. Slice remaining
mushroom caps into ^1 / 4 -inch slices, no
more than 2 inches long. Finely chop
mushrooms stems, and set aside. - Heat 3 tablespoons oil in a large skillet
over medium. Add onions and thyme;
cook, stirring occasionally, until onions
are tender and translucent, about 8
minutes. Add remaining 2 tablespoons
oil, and increase heat to high. Add sliced
mushroom caps and chopped stems,
and cook, undisturbed, 4 minutes. Stir in
garlic and 2 teaspoons salt. Cook,
stirring occasionally, 3 minutes. Add
wine, and cook, undisturbed, until liquid
is reduced by half, about 3 minutes.
Remove from heat, and stir in crushed
red pepper and black pepper. Remove
and discard thyme sprigs. - Meanwhile, shave reserved 4
mushroom caps on a mandoline or slice
very finely with a sharp knife. Set aside. - Bring 6 quarts water to a boil in a large
pot over high. Add ^1 / 4 cup salt, and stir to
dissolve. Add pasta, and cook until al
dente, 4 to 6 minutes. Reserve 2 cups
cooking liquid; drain pasta. - Return pot to medium heat; add
mushroom mixture and 1^3 / 4 cups cooking
liquid. Bring to a simmer. Add cooked
pasta. Cook, stirring gently with tongs,
until sauce thickens slightly, 1 to 2
minutes. Add butter, and cook, stirring
constantly, until a creamy sauce forms
and coats pasta, about 2 minutes, adding
additional ^1 / 4 cup cooking liquid if needed.
Remove from heat, and stir in cheese,
nepitella, and remaining 1 teaspoon salt.
Transfer pasta to a serving dish, and
garnish with shaved mushroom caps.
Serve hot.
WINE Earthy, meaty Aglianico: 2012 Il
Cancelliere Nero Né Taurasi
Fresh Egg Noodles
ACTIVE 40 MIN; TOTAL 1 HR 40 MIN; MAKES
11 / 2 POUNDSBe sure to knead this dough thoroughly or
your pasta will turn out too soft. Resist the
urge to salt the dough; it will inhibit gluten
development. Instead, when cooking the
pasta, season the water heavily—it should
taste like the sea.2 cups 00 flour (about 8 oz.), plus
more for dusting
11 / 2 cups fine semolina flour (about 8^1 / 8
oz.), plus more for dusting
6 large eggs, well beaten- If using a stand mixer: Combine 00
flour and semolina flour in the bowl of a
stand mixer fitted with the dough hook
attachment. With mixer running on low
speed, gradually add beaten egg, using
only enough to form a stiff dough. (You
may not need all of the egg.) Turn dough
out onto a clean surface, and proceed to
step 2. If using a whisk and fork: Whisk
together 00 flour and semolina flour in a
large bowl, and transfer to a large, clean
work surface. Make a well about 4 inches
in diameter in center of flour mixture.
Gradually pour a small amount of beaten
egg into well, stopping occasionally and