Read Online Cook Like a Rock Star by Anne Burrell - Free Book Online
Authors: Anne Burrell
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When the dough is ready, portion it into six golf-ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). If you’re not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.
FOR THE TOPPING AND PIZZA ASSEMBLY
1 Preheat the oven to 425°F. and preheat the grill.
2 Coat a large sauté pan with oil, add the sausage, and bring to medium heat. Cook the sausage until brown, 10 to 15 minutes. Remove with a slotted spoon and reserve.
3 Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesn’t burn.
4 Put the pizzas on baking sheets, schmear each with some stracchino, top with sausage, and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 5 to 7 minutes. Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula, and drizzle with the deliciously spicy chili oil!
Mamma mia, whatta pizza!
I like fresno peppers because they’re medium hot, but you can use what you like—if you prefer a hotter or milder chili, knock yourself out!
When you’re making any kind of yeast dough, be sure the water you use is warm—if the water is too hot it will kill the yeast; if it is too cold, the yeast won’t activate. A good way to be sure the water is the correct temperature is to run it over your fingers—if it feels nice and warm, it’s fine.
SERVES: 4 • TIME: ABOUT 1¼ HOURS, MOSTLY UNATTENDED
Escarole is one of those greens I LOOOOOVE to use in a salad. It has a firm texture and an exciting flavor; to me it’s a sleeper hit. Whether you cook it or dress it with a nice bright vinaigrette, escarole stands up to whatever you dish out—it’s a green with a strong personality. Add a big ol’ acid punch with these onions, and this is what I call a party in your mouth.
MISE EN PLACE
FOR THE PICKLED ONIONS
½ cup red wine vinegar
2 tablespoons kosher salt
1 tablespoon sugar
2 or 3 really good shots of Tabasco or other hot sauce
1 red onion, sliced into very thin rings
FOR THE ESCAROLE SALAD
½ cup freshly grated Pecorino
½ cup walnuts, toasted
1 bunch of fresh chives
1 head of escarole, cut into bite-size pieces
Big fat finishing oil
Kosher salt
FOR THE PICKLED ONIONS
Combine the vinegar with ½ cup cold water in a small bowl. Add the salt, sugar, and Tabasco and stir to combine; add the onion and let sit for at least 1 hour.
FOR THE ESCAROLE SALAD
Put the Pecorino, walnuts, and chives in a food processor and pulse until coarsely chopped. In a large bowl, toss the escarole with the walnut mixture and some of the pickled red onions. Dress with a bit of the pickling liquid and finishing oil. Season with salt.
Take a bite and take a bow!
SERVES: 4 • TIME: ABOUT 20 MINUTES
I am a huge fan of eggs—and I especially LOOOOOVE them when they’re served at a meal other than breakfast (though I love them for breakfast too!). There’s something elegant about putting an egg on a salad—and this particular salad combines the earthy meatiness of porcini mushrooms and the runny yolk of an egg, a combo that I think makes this a super-sexy appetizer or a lovely lunch.
MISE EN PLACE
1 pound porcini mushrooms, trimmed, cleaned, and cut in half lengthwise
Extra virgin olive oil
Kosher salt
Crushed red pepper, to taste
4 slices rustic Italian bread, cut in half on the bias
1 clove garlic
Big fat finishing oil
3 tablespoons white vinegar
4 large eggs
2 cups baby arugula
Juice and zest of 1 lemon
¼ cup freshly grated Parmigiano
1 Preheat the grill.
2 In a large bowl, toss the mushrooms with olive oil until lightly coated, then give them a sprinkle of salt and red pepper. Put the mushrooms flat side down on the grill and cook
FOR THE TOPPING AND PIZZA ASSEMBLY
1 Preheat the oven to 425°F. and preheat the grill.
2 Coat a large sauté pan with oil, add the sausage, and bring to medium heat. Cook the sausage until brown, 10 to 15 minutes. Remove with a slotted spoon and reserve.
3 Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesn’t burn.
4 Put the pizzas on baking sheets, schmear each with some stracchino, top with sausage, and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 5 to 7 minutes. Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula, and drizzle with the deliciously spicy chili oil!
Mamma mia, whatta pizza!
I like fresno peppers because they’re medium hot, but you can use what you like—if you prefer a hotter or milder chili, knock yourself out!
When you’re making any kind of yeast dough, be sure the water you use is warm—if the water is too hot it will kill the yeast; if it is too cold, the yeast won’t activate. A good way to be sure the water is the correct temperature is to run it over your fingers—if it feels nice and warm, it’s fine.
SERVES: 4 • TIME: ABOUT 1¼ HOURS, MOSTLY UNATTENDED
Escarole is one of those greens I LOOOOOVE to use in a salad. It has a firm texture and an exciting flavor; to me it’s a sleeper hit. Whether you cook it or dress it with a nice bright vinaigrette, escarole stands up to whatever you dish out—it’s a green with a strong personality. Add a big ol’ acid punch with these onions, and this is what I call a party in your mouth.
MISE EN PLACE
FOR THE PICKLED ONIONS
½ cup red wine vinegar
2 tablespoons kosher salt
1 tablespoon sugar
2 or 3 really good shots of Tabasco or other hot sauce
1 red onion, sliced into very thin rings
FOR THE ESCAROLE SALAD
½ cup freshly grated Pecorino
½ cup walnuts, toasted
1 bunch of fresh chives
1 head of escarole, cut into bite-size pieces
Big fat finishing oil
Kosher salt
FOR THE PICKLED ONIONS
Combine the vinegar with ½ cup cold water in a small bowl. Add the salt, sugar, and Tabasco and stir to combine; add the onion and let sit for at least 1 hour.
FOR THE ESCAROLE SALAD
Put the Pecorino, walnuts, and chives in a food processor and pulse until coarsely chopped. In a large bowl, toss the escarole with the walnut mixture and some of the pickled red onions. Dress with a bit of the pickling liquid and finishing oil. Season with salt.
Take a bite and take a bow!
SERVES: 4 • TIME: ABOUT 20 MINUTES
I am a huge fan of eggs—and I especially LOOOOOVE them when they’re served at a meal other than breakfast (though I love them for breakfast too!). There’s something elegant about putting an egg on a salad—and this particular salad combines the earthy meatiness of porcini mushrooms and the runny yolk of an egg, a combo that I think makes this a super-sexy appetizer or a lovely lunch.
MISE EN PLACE
1 pound porcini mushrooms, trimmed, cleaned, and cut in half lengthwise
Extra virgin olive oil
Kosher salt
Crushed red pepper, to taste
4 slices rustic Italian bread, cut in half on the bias
1 clove garlic
Big fat finishing oil
3 tablespoons white vinegar
4 large eggs
2 cups baby arugula
Juice and zest of 1 lemon
¼ cup freshly grated Parmigiano
1 Preheat the grill.
2 In a large bowl, toss the mushrooms with olive oil until lightly coated, then give them a sprinkle of salt and red pepper. Put the mushrooms flat side down on the grill and cook
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