Category: Side Dishes

Whole Roasted Cauliflower “Cacio e Pepe”

Whole Roasted Cauliflower “Cacio e Pepe”

fortunatonicotra

I love whole roasted cauliflower and romanesco with good quality olive oil, salt, freshly ground pepper, and grated pecorino. If you don’t have pecorino in the house, feel free to use Grana Padano or Parmigiano Reggiano cheese for a milder flavor. It is so simple to make, and there is typically some left over for the next day.

Servings: 4-6

Ingredients

  • 1 large head cauliflower
  • 2 garlic cloves, whole, with skin on
  • 5-6 sprigs of thyme
  • 5-6 chive stems
  • 5-6 sage leaves
  • 6 tablespoons of extra virgion olive oil
  • Salt to taste
  • 3/4 cup freshly grated pecorino cheese
  • Freshly ground pepper to taste

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Rinse and pat dry the cauliflower. Remove the outer leaves and cut off the bottom so that it is flat. Rinse your herbs.
  3. Add the cauliflower to a Dutch oven or medium sized heavy bottomed pot.
  4. Add two cloves garlic, herbs, three tablespoons of extra virgin olive oil, and salt to taste.
  5. Add 1/2 cup of water, cover, and place in the oven for 35-40 minutes.
  6. Insert a long toothpick or skewer into the cauliflower to see if it is soft and ready to pull out of the oven. If not, allow to remain for another 5-10 minutes until soft.
  7. Uncover the cauliflower. Turn on the broiler, and continue to cook for another 7-10 minutes until the cauliflower is golden. If you prefer that it is more charred, you can leave it in for a few extra minutes.
  8. When the cauliflower is golden and tender, remove from the oven. Allow to rest for 5 minutes.
  9. Slice the cauliflower into thick wedges. Sprinkle with sea salt, grated pecorino and freshly ground pepper. Finish with the remaining extra virgin olive oil and serve.

Tuscan Tomato and Bread Salad (Panzanella)

Tuscan Tomato and Bread Salad (Panzanella)

fortunatonicotra

Servings: 6

Ingredients

  • 8 cups of toasted country style bread, cut into 1/2 inch cubes (you can also use country style bread that is 1-2 days old) 
  • 2 pounds ripe tomatoes, cored, seeded, and cut into chunks (about 4 cups)
  • 1 medium red onion, peeled and cut into thin slices
  • 2 Persian cucumbers OR 1 regular cucumber, sliced
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • Kosher salt
  • ½ cup fresh basil leaves, coarsely shredded, plus a few whole leaves reserved

Instructions

  1. Toss the bread, tomatoes, onion, and cucumbers in a large bowl until well mixed. 
  2. Drizzle the olive oil and vinegar over the salad, and toss to mix thoroughly. 
  3. Season with sealt.
  4. Let sit for about 15-20 minutes, until the dressing moistens the bread
  5. When ready to serve, sprinkle with the basil, season again with salt, and toss gently, and serve.  Add a sprig of basil before serving.
American Refrigerator Rolls

American Refrigerator Rolls

fortunatonicotra

These rolls are inspired by my mother-in-law’s famous refrigerator rolls.  She made them twice a month and undercooked them just slightly, put them in large sealable bags and added them to her large freezer in the basement.  She pulled them out every night to heat up before dinner and had batches of them when her six children and 30+ grandchildren came home for the holidays.  Although my wife’s family loved smothering them with butter and eating them with their dinner meal, I like them with a drizzle of good extra virgin olive oil, as a sandwich roll, or even for hamburgers.

Makes 52 rolls (so you can freeze some and enjoy later!)

Ingredients

  • 1 1/2 tablespoons insta yeast
  • 1 teaspoon sugar
  • 1 cup lukewarm water
  • 2 cups whole milk, scalded
  • ⅔ cup Canola oil
  • 4 teaspoons salt
  • 2 beaten eggs
  • 8-9 cups flour

Instructions

  1. In a medium size bowl, soften the yeast and 1 teaspoon of the sugar in the cup of lukewarm water.
  2. Allow the scalded milk to cool so that it is lukewarm.   Add it to the bowl and then add the oil, remaining sugar, salt and the water with the sugar and the yeast.
  3. Add the egg to the mix and beat well.
  4. Remove the mixture from the bowl and begin to knead by hand in a large bowl. You can also use a using a mixer with a bread dough hook. 
  5. Once the dough is soft and the ingredients are incorporated, let the dough rise for an hour.
  6. Flour your surface and begin to shape the rolls into small balls, about 3 inches in diamter.
  7. Bake a 350 degrees for approximately 20 minutes until golden brown.
Basil Spread

Basil Spread

fortunatonicotra

Servings: 4-6

Ingredients

  • Kosher Salt
  • 4 cups packed fresh basil leaves
  • 1 cup packed fresh parsley leaves
  • ¼ cup pine nuts, toasted (slivered almonds would also work)
  • 1 large clove garlic, crushed and peeled
  • ½ cup extra virgin olive oil
  • One 15 ½ ounce can cannellini beans, rinsed and drained
  • ⅓ cup freshly grated Parmigiano Reggiano or Grana Padano

Instructions

  1. Bring a large saucepan of salted water to a boil.  Add the basil and blanch until bright green and wilted, about a minute.  Cool in an ice bath, drain, and wring very dry.
  2. Place the basil, parsley, pine nuts, garlic, and a large pinch of salt in the work bowl of a food processor.  Pulse to make a chunky pasta. 
  3. With the processor running, add the oil in a steady stream to make a thick sauce. 
  4. Add the beans, and process to make a smooth bright green puree.  Sprinkle in the grated cheese, and pulse to incorporate. 
  5. Serve at room temperature.

Recipe Adapted from Felidia:  Recipes from My Flagship Restaurant (By Lidia Bastianich, Fortunato Nicotra, Tanya Bastianich Manuali; Alfred A. Knopf, 2019)