Extra Virgin (20 page)

Using a mandoline, slice the fennel and red onion thinly.

In a medium bowl, combine the fennel, red onion, and peaches. Drizzle with olive oil and the lemon juice, then sprinkle with salt and pepper to taste. Toss the mixture with your hands.

Arrange the bresaola slices around the outside of a serving platter. Arrange the arugula in the center, then place the peach mixture on top. Add another drizzle of olive oil.

IMPORTANTE!  
Be sure to serve this salad immediately after plating. It can’t sit too long or the lemon juice will “cook” the bresaola.

BLOOD ORANGE SALAD

INSALATA SICILIANA

SERVES 4–6

G:
We made this for actor Joe Mantegna and his wife one night as part of a unique themed dinner. Joe is of Sicilian heritage, and I wanted to help channel flavor memories for him of the food that comes from his homeland. This zestful Sicilian specialty that mixes oranges, fennel, and olives was a nostalgic hit for Joe. At one point, Joe even teared up. Nothing feels better than going that extra mile to make a guest feel special.

3 blood oranges, peeled and sliced into thin rings

¼ red onion, very thinly sliced

1 bulb fennel, thinly sliced

4 cups baby arugula

¼ cup oil-cured olives, pitted and roughly chopped

¼ cup extra virgin olive oil

Juice of 1 lemon

Kosher salt and freshly ground black pepper

In a large bowl, combine the oranges, red onion, and fennel slices. Add the arugula and olives and toss lightly.

Just before serving, add the olive oil and lemon juice and toss. Season with salt and pepper to taste, and serve on individual plates.

SMOKED SALMON TROUT AND CUCUMBER SALAD

INSALATA DI TROTA AFFUMICATA E CETRIOLO

SERVES 4–6

D:
This makes for a really nice light lunch. The smokiness of the fish marries beautifully with the olive oil, lemon, and shallot. It’s a wonderfully round flavor, full of character but not too aggressive.

1 large head butter lettuce, torn

2 heirloom tomatoes, diced

1 English cucumber, peeled, seeded, and diced

1 teaspoon chopped fresh mint

6 fresh basil leaves, torn by hand

1 shallot, finely diced

¹⁄³ cup extra virgin olive oil

Grated zest and juice of 1 lemon

Kosher salt and freshly ground black pepper

4 to 6 smoked salmon trout fillets, cut into 1-inch pieces

In a large bowl, combine the lettuce, tomatoes, and cucumber.

In a small bowl, combine the mint, basil, shallot, olive oil, lemon zest and juice, and salt and pepper to taste. Whisk together. Toss with the salad.

Divide the salad among individual bowls, adding fish pieces to each bowl.

Grilled Squid with Arugula and Grapefruit Vinaigrette

GRILLED SQUID
with arugula and grapefruit vinaigrette

CALAMARI GRIGLIATI E RUCOLA

SERVES 4–6

This is a blend of char and tartness that really wakes up the palate. Between the calamari and the arugula, there’s so much flavor already before the grapefruit kicks in. We use skewers when grilling the calamari because it helps keep them from falling through the grill. Either bamboo skewers soaked for 30 minutes or metal skewers work just fine.

SALAD

Grated zest of 1 lemon plus the juice of ½ lemon

¼ cup extra virgin olive oil

1 garlic clove, finely chopped

Pinch of hot red pepper flakes

¹⁄³ cup chopped fresh Italian parsley

1 pound calamari, cleaned, tentacles removed, and bodies sliced into 1-inch rings

1 pink grapefruit

Sea salt and freshly ground black pepper

½ bulb fennel

2 cups baby arugula

GRAPEFRUIT VINAIGRETTE

¼ cup fresh grapefruit juice

1½ tablespoons white wine vinegar

½ cup extra virgin olive oil

Sea salt and freshly ground black pepper

To make the salad:
Preheat a grill to high heat, or prepare a charcoal grill until the coals are bright red.

In a large bowl, combine the lemon zest and juice, olive oil, garlic, red pepper flakes, and parsley. Add the calamari and toss. Let marinate for 30 minutes.

Supreme the grapefruit and squeeze the membranes over a medium bowl. (See
note on supreming
.) Reserve the juices for the vinaigrette (see below).

Remove the calamari from the marinade and skewer them. Season the calamari with salt and pepper to taste and grill them about 2 minutes per side, until slightly charred and opaque. (You can also use a hot cast iron skillet on the stove to cook the calamari. Shake the excess marinade from the calamari and sear on each side for 2 minutes.) Using a mandoline, shave the fennel bulb into thin slices. In a large bowl, combine the calamari, fennel, arugula, and grapefruit segments.

To make the grapefruit vinaigrette:
To the bowl with the membrane-squeezed grapefruit juice, whisk in the vinegar and olive oil. Season with salt and pepper to taste.

Add the vinaigrette to the large bowl with the calamari and toss. Season to taste and serve immediately.

Octopus Salad

OCTOPUS SALAD

INSALATA DI POLPO

SERVES 6

G:
This warm-ish salad makes for a great meal. Octopus requires attention at first, because if you overdo it during the initial cooking, it gets too mushy. You’re looking for that window when the octopus has bite, yet breaks in your mouth. Many cooks have their tricks regarding this—including adding a wine cork to the pot, since the cork contains an acid that tenderizes protein. But the trick I subscribe to is adding white wine vinegar to the boil and letting the octopus cool in its own bath of cooking water.

Kosher salt and freshly ground black pepper

1 large octopus or 2 medium-to-small octopi (about 1 pound total)

2 garlic cloves

1 carrot, roughly chopped

1 celery stalk, roughly chopped

½ cup white wine vinegar

2 russet (baking) potatoes, washed

4 tablespoons extra virgin olive oil

1 cup cherry tomatoes, quartered

5 ounces baby arugula

1 tablespoon finely sliced chives

Juice of 1 lemon, for serving

Bring a large pot of salted water to a boil. Add the octopus, garlic, carrot, celery, and vinegar, stir well, and cover. Reduce the heat to medium-low and cook for 30 to 45 minutes, until tender but still a little firm. Remove from the heat and let the octopus cool in the cooking water for about 30 minutes.

In a large pot, combine the potatoes and cold water and bring to a boil. Cook for 10 to 15 minutes, until just tender. Drain, cool, peel, and cut the potatoes into 1-inch cubes.

In a large skillet, heat 2 tablespoons of the oil over medium-high heat until hot. Add the potatoes and season lightly with salt and pepper. Cook for 7 to 10 minutes, until browned on all sides. Add the tomatoes and toss for 1 minute, or until softened. Set aside.

Using a knife, remove the head from the octopus and cut the tentacles into ½-inch pieces. If you use the head, remove the teeth and cartilage with a paring knife. Cut the head into thin strips no more than 1½ inches long.

In a large skillet, heat the remaining 2 tablespoons olive oil over high heat until just smoking. Add the chopped octopus in a single layer, lightly season with salt and pepper, and cook undisturbed for 5 to 6 minutes, until well seared on one side. Flip and cook an additional 5 minutes to sear the other side. Remove from the heat.

On a platter, make a bed of the arugula and top with the potatoes and the octopus. Sprinkle with the chives and dress with the lemon juice.

Cucumber, Beet, and Bottarga Salad

CUCUMBER, BEET, AND BOTTARGA SALAD