Authors: Giada De Laurentiis
Everyday Italian (24 page)
4 MAIN-COURSE SERVINGS
| 2 | tablespoons olive oil |
| 1 | whole red snapper (about 3 pounds), cleaned and scaled |
| 1 | teaspoon salt, plus more to taste |
| 1 | teaspoon freshly ground black pepper, plus more to taste |
| 1 | lemon, cut into 8 wedges |
| ½ | small onion, coarsely chopped |
| ½ | fennel bulb, coarsely chopped |
| 6 | sprigs of fresh rosemary |
| 2 | garlic cloves, thinly sliced |
Preheat the Oven
to 400 degrees F. Line a large, heavy baking sheet with foil. Coat the foil with 1 tablespoon of the oil. Place the fish atop the foil, and sprinkle the fish cavity with ½ teaspoon each of salt and pepper. Squeeze the juice from 4 lemon wedges inside the fish cavity and then place those wedges in the cavity. Fill the cavity with the onion, fennel, rosemary, and garlic. Rub the remaining 1 tablespoon of oil over the fish and sprinkle with ½ teaspoon each of salt and pepper. (The fish can be prepared up to this point 6 hours ahead. Cover and refrigerate. Uncover before baking.)
Roast in the oven until the fish is just cooked through at the bone, about 40 minutes. Pull back the skin from atop the fish. Using a sharp knife, separate the two fillets from the backbone. Using a metal spatula, transfer the fillets to plates. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining two fillets to plates. Sprinkle the fish with more salt and pepper to taste, and serve with the remaining lemon wedges.
Cooking fish
al cartoccio
—literally, “in a bag”—is a technique that’s been used by Italians (and other cultures) for a long time. It’s actually a method of steaming rather than baking; the tight wrapping seals in all the juices and aromas so you end up with a mouthwatering combination of flavors. Traditionally, the fish is wrapped in parchment paper, but I like to use aluminum foil because it’s easier to close tightly. (It’s not as pretty or traditional as parchment paper, but aluminum foil is one modern convenience that I’m just not willing to forgo for the sake of prettiness or tradition.) You can cook almost any fish you want in foil or parchment, and indeed in Italy it’s usually used for swordfish and sea bass, not salmon, which doesn’t swim in the Mediterranean; but I love salmon’s creaminess and year-round availability, so I’ve taken my liberties with the
al cartoccio
tradition. This method also produces superb vegetables and chicken. And a bonus: It’s mess-free.
4 MAIN-COURSE SERVINGS
| 3 | tomatoes, chopped, or 1 (14-ounce) can diced tomatoes in juice, drained |
| 2 | shallots, chopped |
| 2 | tablespoons plus 2 teaspoons olive oil |
| 2 | tablespoons fresh lemon juice (from about ½ lemon) |
| 1½ | teaspoons chopped fresh oregano or ¾ teaspoon dried |
| 1½ | teaspoons chopped fresh thyme or ¾ teaspoon dried |
| 1 | teaspoon salt |
| ¾ | teaspoon freshly ground black pepper |
| 4 | salmon fillets (about 5 ounces each) |
Preheat the Oven
to 400 degrees F. In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, ½ teaspoon of salt, and ¼ teaspoon of pepper. In the center of each of four large sheets of aluminum foil, spoon ½ teaspoon of oil. Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Sprinkle the salmon fillets with the remaining ½ teaspoon each of salt and pepper. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish
and tomato mixture, covering completely, and seal the packets closed. Place the foil packets on a large, heavy baking sheet. (The salmon packets can be prepared up to this point 6 hours ahead. Refrigerate until ready to bake.)
Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. (You may want to unwrap and plate the fish in the kitchen before serving.)
with Fig Sauce
This dish is perfect for entertaining a large group because it serves a crowd and looks spectacular, and the rich, velvety fig sauce will knock your guests’ socks off; it’s so sweet you could even serve it over ice cream. Many European cultures have traditional recipes that pair pork with sweet fruit, usually apples. But apples aren’t so prevalent in Italy, and figs are. Lucky for Italians.
4 TO 6 MAIN-COURSE SERVINGS
Fig Sauce
| 2½ | cups port |
| 1¼ | cups reduced-sodium chicken broth |
| 8 | dried black Mission figs, coarsely chopped |
| 2 | sprigs of fresh rosemary |
| 2 | cinnamon sticks |
| 1 | tablespoon honey |
| 2 | tablespoons unsalted butter, cut into pieces |
| ¼ | teaspoon salt |
| ¼ | teaspoon freshly ground black pepper |
Pork
| 2 | tablespoons olive oil |
| 2 | tablespoons chopped fresh rosemary |
| 1 | tablespoon salt, plus more to taste |
| 1½ | teaspoons freshly ground black pepper, plus more to taste |
| 1 | 4- to 4½-pound boneless pork loin |
| 1 | cup low-sodium chicken broth |
FOR THE FIG SAUCE
In a medium-size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and purée until smooth. Blend in the butter, salt, and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
FOR THE PORK
Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon of salt, and 1½ teaspoons of pepper in a small bowl to blend. Place the pork
loin in a heavy, flame-proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes total.
Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste.
Using a large, sharp knife, cut the pork crosswise into ¼-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
with Balsamic Vinaigrette
If you’re bored with the same old roast chicken, try this one. The bird absorbs all the sweet and savory flavors of the marinade, and that’s what keeps the meat incredibly moist. And it’s still moist the next day—perfect for sandwiches and salads. This is a
really
easy recipe to double (as long as you have a big enough roasting pan). So I usually do, and enjoy my leftovers all week.
4 MAIN-COURSE SERVINGS
| ½ | cup balsamic vinegar |
| ¼ | cup fresh lemon juice (from about 1 lemon) |
| ¼ | cup Dijon mustard |
| 3 | garlic cloves, minced |
| 1 | teaspoon salt |
| 1 | teaspoon freshly ground black pepper |
| ½ | cup olive oil |
| Chicken, cut into 6 pieces (about 4 pounds; reserve giblets, neck, and backbone for another use) | |
| 1 | tablespoon chopped fresh flat-leaf parsley |
| 1 | teaspoon grated lemon zest (from about 1 lemon) |
In a 13x9x2-inch Baking Dish,
whisk the vinegar, lemon juice, mustard, garlic, salt, and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.
Pour the sauce over the chicken. Sprinkle the parsley and lemon zest over the chicken, and serve.
If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.
I freely admit that the
tonnato
preparation is an idea that takes some getting used to: It means that a meat, usually veal, is topped with tuna sauce—and it’s usually served cold
.
But before you say “Ugh” and turn the page,
please
give it a try. It’s really a wonderful combination of flavors. Instead of veal, I prefer the lighter taste of turkey paired with the relatively strong sauce, and I like this dish warm, not cold.
2 MAIN-COURSE SERVINGS
| 1 | skinless boneless turkey breast (about ½ pound) |
| 2 | tablespoons extra-virgin olive oil |
| 1 | tablespoon dried oregano |
| 1 | tablespoon dried thyme |
| 1 | tablespoon dried basil |
| 1 | teaspoon salt, plus more to taste |
| 1 | teaspoon freshly ground black pepper, plus more to taste |
| 2 | cups plus 1 tablespoon reduced-sodium chicken broth |
| 4 | ounces canned tuna, packed in olive oil (do not drain) |
| 1 | tablespoon fresh lemon juice (from about ½ lemon) |
| 1 | tablespoon drained capers |
| 1 | teaspoon anchovy paste or 1 anchovy fillet, drained |
| ⅓ | cup mayonnaise |
| 1 | tablespoon chopped fresh flat-leaf parsley |