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Redo You: Cooking with Anne Burrell
The star of Food Network's "Secrets of a Restaurant Chef" and author of "Cook like a Rock Star" chef Anne Burrell shares her recipes for turning something out of nothing for dinner and more.
Orecchiette with Broccoli Rabe Pesto & Sausage
serves: 4 to 6
time: about 30 minutes
for the pesto:
Kosher salt
2 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-inch lengths
1/2 cup chopped pistachios
3/4 cup freshly grated Parmigiano
Extra virgin olive oil
1/4 cup mascarpone
for the pasta:
Extra virgin olive oil
1/2 pound Italian sausage, sweet or spicy, casings removed
1 pound orecchiette
Big fat finishing oil
Freshly grated Parmigiano
For the pesto
1 Bring a large pot of well-salted water to a boil. Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.
2 Reserve a cup of the rabe. Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste. Add the pistachios and Parm and purée until smooth. If it seems dry, drizzle in a little olive oil while the machine is running. Add the mascarpone and pulse until combined; taste for seasoning. It should be slightly bitter, nutty, and creamy at the same time. Reserve.
For the pasta
1 Coat a large sauté pan with olive oil and bring to medium-high heat. Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes.
2 Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage. Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta. Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine. Divide among bowls and serve immediately.
Peperonata with Goat Cheese
Serves: 6 to 8
Time: about 30 minutes
MISE EN PLACE:
Extra virgin olive oil
2 onions, cut into 1/2-inch dice
Pinch of crushed red pepper
Kosher salt
2 cloves garlic, smashed
1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into 1/2-inch diamonds
1/4 cup tomato paste
1/2 teaspoon pimentón (smoked paprika)
2 tablespoons sherry vinegar
1 8-to 10-ounce log of goat cheese, at room temp
Chopped fresh chives, for garnish (optional)
1 baguette, cut into 1/2-inch slices, toasted or grilled
1. Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don't brown.
2. Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!
3. Add the peppers and 1/4 cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.
4. Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.
5. I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log-it's more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.
Prosciutto -Arugula Breadstick "Brooms"
serves: 6 to 8
time: about 45 minutes
Mise en Place
1 cup all-purpose flour, plus more as needed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
11/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped fresh rosemary
1/2 cup whole milk
1 teaspoon lemon juice
1 tablespoon extra virgin olive oil
1/2 pound prosciutto, thinly sliced
1/2 pound baby arugula
1 Preheat the oven to 350°F and line a baking sheet with parchment paper.
2 Put the flour, baking powder, baking soda, sugar, salt, cayenne, and rosemary in a large bowl and whisk to combine. Make a well in the center of the dry ingredients and add the milk, lemon juice, and olive oil; using a fork, gently stir the wet ingredients into the dry until a dough forms.
3 Put the dough on a well-floured work surface, shape it into a ball, and, using the heels of your hands, knead it for about a minute. If the dough sticks, sprinkle it with a bit of flour.
4 Roll the dough in a log and cut it into about twenty-four 1-inch pieces. Using both hands, roll each piece of dough into a 7-inch rope; don't worry if they're not all exactly the same. Put them on the parchment-lined baking sheet.
5 Bake the breadsticks until golden and crispy, 20 to 25 minutes. Remove them from the oven and let the little lovelies cool.
6 Cut the prosciutto slices in half widthwise and lay a few arugula leaves in a bunch on one end of each slice. Put the end of a breadstick on the arugula and roll up the arugula and prosciutto, pressing lightly to secure-the finished product should look like a wacky little broom! Repeat with all the breadsticks.
Stir-Fried Marinated Olives
serves: 4 to 6
time: about 11/2 hours, mostly unattended
Mise en Place
2 cups olives, all the same or a mix of sizes and colors
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon crushed red pepper
2 cloves garlic, smashed
Zest of 1 orange, removed in wide strips with a peeler
Zest of 1 lemon, removed in wide strips with a peeler
2 bay leaves
2 sprigs of fresh rosemary
11/2 cups extra virgin olive oil
In a large saucepan, combine all the ingredients over low heat and warm everything until it bubbles gently, like a Jacuzzi. Continue to cook the olives in their warm oil bath for about 20 minutes; they should be very aromatic. Turn off the heat and let everything cool to room temperature (this will take about an hour). If you want to do this step ahead of time, put the olives in a jar in the fridge until you're ready to fry them-the olive oil will solidify but don't worry; it will melt when reheated.
When you're ready to serve the olives, bring a large sauté pan to high heat-you want to get it EXTREMELY hot. Add the cooled olive mixture to the pan, shaking it every few seconds until the olives blister on the outside, then remove from the heat.
Put the olives and all the other good stuff in a dish and serve immediately, but remember-inside the hot olives is hot olive oil, so be careful!
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