2019-04-01_Food___Wine_USA

(Nancy Kaufman) #1
A SEDER TO SAVOR from p. 79

100 APRIL 2019


(^1) / 2 cup plain whole-milk Greek yogurt
(^3) / 8 tsp. kosher salt
ADDITIONAL INGREDIENT
Chopped salted roasted pistachios



  1. 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.

  2. 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.

  3. 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.

  4. 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. 90

Hand-Cut Tagliatelle with
Porcini and Herbs
PHOTO P. 81
ACTIVE 55 MIN; TOTAL 1 HR 5 MIN
SERVES 6

Native 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)



  1. 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.

  2. 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.


  1. Meanwhile, shave reserved 4

    mushroom caps on a mandoline or slice

    very finely with a sharp knife. Set aside.

  2. 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.

  3. 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 POUNDS

Be 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


  1. 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

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