Part 3 (1/2)

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Beets with Pistachios SERVES 6 PHOTO VEGETABLE ANTIPASTI.

2 large bunches medium beets, preferably a combination of red and golden beets, trimmed (not peeled) and scrubbed 1 tablespoon olive oil Kosher salt cup sh.e.l.led pistachios, preferably Sicilian, plus (optional) chopped pistachios for garnish About cup warm water 2 tablespoons pistachio oil 2 tablespoons Red Wine Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Preheat the oven to 400F.

Toss the beets with the olive oil and a light sprinkling of kosher salt in a medium bowl. Spread the beets out in a baking pan and roast until tender, 50 to 60 minutes. Remove from the oven and let cool slightly.

Meanwhile, pulse the pistachios in a food processor until fairly finely ground. Add 3 tablespoons water and pulse to incorporate it. Add the oil and pulse until smooth, adding up to 1 more tablespoons water if necessary. (The pistachio b.u.t.ter can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving.) (The pistachio b.u.t.ter can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving.)

Rub the skins off the beets with a paper towel. Cut into 1-inch chunks and transfer to a serving bowl. Toss the beets with the vinaigrette and let stand for at least 10 minutes, or for up to 1 hour, before serving. (The beets can refrigerated for up to 3 days; bring to room temperature before serving.) (The beets can refrigerated for up to 3 days; bring to room temperature before serving.)

Transfer the beets to a platter or plates and sprinkle with the remaining pistachios. Spoon the pistachio b.u.t.ter alongside and serve.

Turnips Braised in Chianti SERVES 6 PHOTO VEGETABLE ANTIPASTI.

2 pounds medium turnips, trimmed (a few greens reserved for garnish if desired), peeled, and cut into 8 wedges each About 2 cups Chianti or other dry red wine cup honey cup Red Wine Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Combine the turnips and wine to cover in a medium pot and bring to a boil over medium-high heat. Reduce the heat to a low boil, cover, and cook until the turnips are just tender, about 40 minutes.

Drain the turnips, reserving the cooking liquid, and transfer to a bowl. Pour the liquid back into the pot, bring to a boil, and boil until reduced to a syrupy glaze, 7 to 10 minutes. Remove from the heat and stir in the honey.

Add the glaze and vinaigrette to the turnips, stirring to mix well, and season with salt and pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The turnips can be refrigerated for up to 3 days; bring to room temperature before serving.) (The turnips can be refrigerated for up to 3 days; bring to room temperature before serving.)

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2.

SEAFOOD & MEAT ANTIPASTI.

I've spent a lot of time developing a cured-meat ideology, and I credit my dad and family in Seattle for really taking it to the next level at Salumi Artisan Cured Meats. Check out their stuff at -it is truly remarkable. We are not including recipes for making your own cured meats in this book, as making them at home as an amateur is now deemed risky by health departments across this great land, but I know that many of you will continue to do so, and I wish you great success. On Vegetable Antipasti, you will find a list of my faves that we make at Otto, along with other excellent options as to where and how to procure the best stuff. And keep in mind that while it seems often quite expensive when you look at the per-pound price, for a group of 6 or 8 people, a half pound of two or three things is plenty if served in conjunction with a couple of the antipasti from this book, and then a pasta or pizza or two afterward. developing a cured-meat ideology, and I credit my dad and family in Seattle for really taking it to the next level at Salumi Artisan Cured Meats. Check out their stuff at -it is truly remarkable. We are not including recipes for making your own cured meats in this book, as making them at home as an amateur is now deemed risky by health departments across this great land, but I know that many of you will continue to do so, and I wish you great success. On Vegetable Antipasti, you will find a list of my faves that we make at Otto, along with other excellent options as to where and how to procure the best stuff. And keep in mind that while it seems often quite expensive when you look at the per-pound price, for a group of 6 or 8 people, a half pound of two or three things is plenty if served in conjunction with a couple of the antipasti from this book, and then a pasta or pizza or two afterward.

Because I grew up in Seattle, seafood has a special place in my heart. The five seafood antipasti recipes in this chapter, some of our favorites that we serve at Otto, are simple to make and easy to shop for. Seafood can be tricky, as its shelf life is much briefer than that of most of the other ingredients in this book. The easiest way to do it is to make sure your guests are as piscatorially interested as you are. None of the ingredients called for are very expensive, except for the tuna-which will, in fact, keep for almost a week when cooked and preserved this way.

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Mussels with Peperonata [image]

Anchovies with Fried Bread [image]

Octopus & Celery [image]

Sardines in Saor [image]

Preserved Tuna