92 AUGUST 2019
Cacio e Pepe Broccolini with
Crispy White Beans and Burrata
TOTAL 40 MIN; SERVES 4Broccolini adds a satisfying crunch to this
fast-fix warm salad. Canned beans make
this recipe extra easy to prepare; be sure
to rinse and pat them dry thoroughly to
ensure they crisp evenly.2 bunches fresh Broccolini (about 1
lb.), trimmed and stems halved
lengthwise
7 Tbsp. extra-virgin olive oil, divided,
plus more for drizzling
1 tsp. fine sea salt, divided
2 (15.5-oz.) cans cannellini or navy
beans, drained, rinsed, and patted
dry
1 red Fresno chile, thinly sliced
1 garlic clove, finely chopped(^1) / 4 cup chopped fresh flat-leaf parsley
8 oz. burrata cheese
11 /^2 oz. pecorino Romano cheese,
grated (about^1 / 3 cup)
(^1) / 2 to 1 tsp. black pepper
(^1) / (^2) lemon, cut into 4 wedges
- Heat a large skillet over medium-high
until very hot, 4 to 5 minutes. Toss
together Broccolini and 3 tablespoons oil
in a large bowl until coated. Add half of
Broccolini to skillet, and spread in an even
layer. Cook until slightly charred and
crisp-tender, 2 to 3 minutes per side.
Transfer to a large bowl, and repeat with
remaining Broccolini. Toss Broccolini with
(^3) / 4 teaspoon salt.
- Carefully wipe skillet clean, and return
to heat over medium-high. Add 2 table-
spoons oil; swirl to coat. Add half of the
beans; spread in an even layer. Cook,
undisturbed, until outer skins of beans
begin to peel back, crisp, and brown
slightly, about 1 minute and 30 seconds.
Add chile and garlic, stir, and cook, undis-
turbed, until fragrant, 15 to 30 seconds.
Transfer mixture to bowl with Broccolini.
Repeat procedure with remaining 2 table-
spoons oil and remaining beans. - Gently toss Broccolini and beans with
parsley and remaining^1 / 4 teaspoon salt.
Arrange burrata in center of serving bowl,
and surround with Broccolini and beans
mixture. Sprinkle with pecorino Romano
and black pepper. Drizzle with oil, and
serve with lemon wedges. —HETTY
MCKINNON, FA M I LY
WINE Lemony, zesty Italian white: 2017
Principe Pallavicini Frascati Superiore
Vietnamese Caesar Salad with
Anchovy Croutons
PHOTO P. 89
ACTIVE 35 MIN; TOTAL 45 MIN
SERVES 4Two types of anchovies team up to deliver
this salad’s punchy flavor. Salt-packed
anchovies add salinity and depth to the
dressing, while marinated anchovies (also
known as boquerones) cut through the
richness with a welcome pop of acidity.
The dried figs are a nice twist; jammy and
sweet, they’re the perfect foil for the salty
anchovies.CAESAR DRESSING
15 salt-packed whole anchovies (such
as Agostino Recca) or 3 Tbsp.
store-bought anchovy paste,
divided
2 cups mayonnaise (such as
Hellmann’s)
3 Tbsp. water, plus more as needed
2 Tbsp. fresh lemon juice
2 Tbsp. grated Parmigiano-Reggiano
cheese
23 / 4 tsp. grated garlic(^3) / 4 tsp. fish sauce (such as Red Boat)
(^1) / (^2) tsp. coarsely ground black pepper
(^1) / 4 tsp. Worcestershire sauce
CROUTONS
1 (1-lb.) rustic bread loaf, crust
removed (discard or reserve for
another use), loaf torn into bite-size
pieces (about 6 cups)
(^3) / (^4) cup extra-virgin olive oil
11 / 2 Tbsp. grated garlic
Pinch of kosher salt, or to taste
Pinch of coarsely ground black
pepper, or to taste
SALAD
2 large heads romaine lettuce, cut
into^1 / 2 -inch strips (about 8 cups)
4 cups torn frisée
Pinch of kosher salt, or to taste
2 cups thinly sliced red onion
2 cups loosely packed mixed fresh
herbs (such as mint, red shiso, and
Vietnamese coriander, or Thai basil,
cilantro, flat-leaf parsley, and
chives)
12 dried figs, stemmed and quartered
3 oz. Parmigiano-Reggiano cheese,
grated (about^3 / 4 cup)
24 marinated white anchovy fillets
(boquerones)
2 Tbsp. plus 2 tsp. Chile Oil (recipe
p. 95)
2 Tbsp. lemon juice
- Make the Caesar dressing: If using
salt-packed anchovies, rinse them under
cold water. Place salt-packed anchovies in
a medium bowl, cover with cold water,
and let stand until pliable, about 20 min-
utes. Using your fingers, start where the
body meets the tail, and pry open along
the back, lifting out backbone to yield 2
fillets. Rinse fillets again to remove any
fine bones; pat dry with paper towels.
Finely chop cleaned anchovies. Using flat
side of a large knife, drag knife back and
forth over chopped anchovies to form a
paste, chopping and dragging knife as
needed to equal 3 tablespoons anchovy
paste. Set paste aside; reserve remaining
anchovies for another use. - Whisk together mayonnaise, 3 table-
spoons water, lemon juice, cheese, garlic,
fish sauce, pepper, Worcestershire, and 2
tablespoons homemade anchovy paste
(or store-bought anchovy paste) until
thoroughly blended. Whisk in more water,
1 tablespoon at a time, to loosen dressing
as desired. - Make the croutons: Preheat oven to
350°F. Place torn bread in a large bowl;
set aside. Combine oil, garlic, and
remaining 1 tablespoon anchovy paste in
a saucepan; cook over medium, stirring
often, until garlic is tender and mixture is
very fragrant, 3 to 5 minutes. Drizzle
over bread, and gently toss until oil is
absorbed. Sprinkle with salt and pepper.
Arrange croutons in a single layer on 2
rimmed baking sheets. Bake on separate
oven racks in preheated oven until
browned and crisp, 15 to 20 minutes,
stirring croutons and rotating baking
sheets (top to bottom) halfway through
baking time. - Make the salad: Gently toss together
romaine, frisée, and^1 / 2 cup dressing in a
large bowl. Reserve remaining dressing
for another use. Season with salt. Add
onion, herbs, and figs; toss to combine.
Divide salad mixture among 4 plates. Top
salad evenly with croutons, cheese, and
anchovy fillets. Drizzle chile oil and lemon
juice evenly over salads. —BRYANT NG,
CASSIA, SANTA MONICA
MAKE AHEAD Caesar dressing may be
prepared up to 3 days ahead; cover and
chill until ready to serve. Croutons may be
prepared up to 1 day ahead; store in an
airtight container at room temperature.
WINE Smoky, vivid Pouilly-Fumé: 2017
Régis Minet Vieilles Vignes