'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich: A Cookbook - Rilegato

Colicchio, Tom; Ortuzar, Sisha

Rilegato

ISBN 10: 0609610511 ISBN 13: 9780609610510

Casa editrice: Clarkson Potter, 2009

Riassunto

Shares the secrets behind the 'wichcraft restaurant group's spin on the sandwich, with recipes for all of their most popular offerings and essays on stocking the sandwich pantry, the architecture of a structurally sound sandwich, and much more.

Su questo libro

L'autore:

TOM COLICCHIO was named Best New Chef by Food & Wine before opening the acclaimed Gramercy Tavern in 1994. He received the 2000 James Beard Award for Best Chef in New York City and for Best General Cookbook in 2001 for his first book, Think Like a Chef. His groundbreaking restaurant, Craft, was awarded three stars by the New York Times and named the James Beard Foundation’s Best New Restaurant in America in 2002. The Craft restaurant family has grown to include Craftbar, Craftsteak, and ’wichcraft sandwich shops in New York City, San Francisco, and Las Vegas. Colicchio is also the head judge of the hit Bravo reality show Top Chef and an avid lover of sandwiches. He lives in New York City.

SISHA ORTUZAR is a graduate of the Culinary Institute of America. After cooking in Chile, New Orleans, and New York City’s Gramercy Tavern, he cofounded ’wichcraft with Tom Colicchio in 2003. He lives in New York City.

Estratto. © Riproduzione autorizzata. Diritti riservati.:

excerpt

Salami with Marinated Cauliflower and Bitter Greens

Makes 4 Sandwiches

Taking our inspiration from the traditional New Orleans muffaletta—the sandwich of salty meats and tangy olive salad on a thick round roll—we often pair a fresh smoked salami similar to a sopressata with a drier saucisson sec. But you can customize your sandwich for your palate with your own favorites: prosciutto, mortadella, pancetta—any salumi will stand up nicely to the myriad flavors that burst from the marinated cauliflower salad. Don’t let the name cauliflower dissuade you—this is not the boiled bane of your childhood. Rather, it’s a textured mix of tastes in a bold marinade, with raisins and caraway seeds

For the marinated cauliflower:

1 medium head cauliflower

1/4 red onion, finely chopped

1 teaspoon finely chopped garlic

1/2 cup small golden raisins

3 tablespoons capers, drained

Pinch of red pepper flakes

2 teaspoons caraway seeds, toasted

1/2 cup flat-leaf parsley, finely chopped

4 teaspoons chopped fresh oregano, or 2 teaspoons dried Sicilian oregano

1 cup extra-virgin olive oil

1/3 cup white wine vinegar

2 teaspoons kosher salt

Freshly ground black pepper

4 soft ciabatta rolls

1/2 pound salami or saucisson sec, thinly sliced

2 cups loosely packed bitter greens, such as dandelions, beet greens, or mustard greens

4 teaspoons Dijon mustard
Remove any green leaves from the cauliflower while keeping the stem. Quarter, and using a sharp knife or the slicing attachment on a food processor, slice the cauliflower as thin as possible. (Don’t worry if some of the cauliflower crumbles into small pieces.) In a bowl, combine the cauliflower with all the marinade ingredients and mix well. Set aside to marinate for 6 hours or more. Make sure to stir the mixture from the bottom before using.

Slice the ciabatta rolls in half, with a thicker bottom half (see Note). Place the marinated cauliflower on the bottom slices and top with the salami and the bitter greens. Spread the mustard evenly on the top slices and close the sandwiches. Cut into halves and serve.

Note: Cut the bottom of the bread a bit thicker than usual, and then make the salad your bottom layer, so that the marinade soaks into the bread.

Su questa edizione

• Editore: Clarkson Potter
• Data di pubblicazione: 2009
• ISBN 10: 0609610511
• ISBN 13: 9780609610510
• Rilegatura: Copertina rigida
• Numero di pagine: 208