Documente Academic
Documente Profesional
Documente Cultură
Pur
chas
eacopyof
ROBE
RT
A
S
COOKBOOK
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER
CLARKSON POTTER/PUBLISHERS
NEW YORK
Contents
Introduction
The Food
17
Pizza
27
Vegetables
79
Pasta
125
Seafood
163
Meat
197
Dessert
249
Drinks
273
sources
282
Acknowledgments
283
Index
284
M ar gh e r ita
tomato, mozzarella, basil
M a k e s 1 ( 12- i n c h ) pizza
3235)
stone or tiles on the middle rack of the oven and let it heat up for
1hour.
Put the sauce in the center of the dough round and use the back of a
spoon to spread it evenly over the pizza, stopping about half an inch
from the edge. Drizzle a little olive oil over the sauce and scatter the
43 grams (3 tablespoons)
sauce (recipe follows)
basil on top. (We put the basil under the cheese so that the heat from
the wood-fired oven doesnt incinerate it. If you prefer, you can scatter
1 (12-inch) round of
80 grams (2 ounces)
fresh mozzarella
(recipe follows)
sauce
M akes abo ut 3 5 0 grams
(1 cup s )
1 (794-gram/28-ounce)
can San Marzano
whole peeled tomatoes
The recipe for this sauce is simple. All that matters is that you use the best-
quality canned tomatoes you can find. Depending on where you are, that
might mean San Marzanos or it might mean tomatoes from California or
Mexico. Try a few different labels before you decide on your go-to. Some are
sweeter, some are more acidic. And often the flavor of one kind varies from
year to year. We like a subtle sweetness, good acidity, and strong tomato
flavor.
Drain the tomatoes and discard the juice (or use it for Bloody Marys).
Use an immersion blender or a regular blender to puree the tomatoes
until almost smooth.
Add a splash of olive oil and a pinch of salt, blend until smooth, and
taste. Add more olive oil and salt to taste, if needed, but keep in mind
that the sauce will reduce a little bit when its baked on a pizza, so it
will only get saltier. The sauce will keep in the refrigerator for up to a
week, and up to 6 months in the freezer.
S e rv e s 2
the kind youd use for eggplant Parmesan. Fairy Tales are much
smallerjust two or three inches longand have incredibly delicate
flavor and very tender flesh. The secret to this dish at the restaurant is
roasting the eggplant in the wood-fired oven just until its just starting to
brown at the edges. The smokiness from the fire works magic. But a
quick roast in your own hot oven or a few minutes in a scorching pan
will get you more than close enough.
Japanese eggplants
30 grams (generous
2 tablespoons)
wise, dress them with a little olive oil, and season them generously with
mascarpone, at room
salt and pepper. Place them skin side down on a baking sheet and roast
temperature
them for about 15minutes, until they begin to color. Let them cool to
room temperature.
If youre cooking the eggplant on the stovetop, coat a cast-iron pan with
olive oil and put it over almost high heat. Slice the eggplants in half
A small handful of
black mint leaves*
lengthwise and season them with salt and pepper. Cook on one side for
5 to 7 minutes, then flip and cook the same amount of time on the other
side. (These are little guys; they dont take long. You want them firm,
with a bite, not mushy.) Let the eggplant cool to room temperature.
Spoon the mascarpone onto two plates. Arrange the eggplant on the
plates, drizzle with a little olive oil, and season with a little more salt
and pepper. Scatter the mint leaves over the eggplant and serve.
Pur
chas
eacopyof
ROBE
RT
A
S
COOKBOOK
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER