מתכון החודש של מריו בטאלי

INSALATA DI CARNE CRUDA

Serves 4

12 ounces Piemontese Top Round, chopped and chilled

Dressing

1 teaspoon Anchovy Paste

1 tablespoon Capers

1 teaspoon Mustard

1 each Egg Yolk

½ each Lemon

1 cup Extra Virgin Olive Oil

To Finish

1 teaspoon Shallots, minced

1 teaspoon Chives, minced

1 teaspoon Scallions, minced

4 tablespoons Extra Virgin Olive Oil

½ each Lemon

Maldon Salt, to taste

Black Pepper, to taste

4 each Quail Egg Yolk

For the dressing, in a blender, combine anchovy paste, capers, mustard, egg yolk, and a squeeze of a halved lemon. Puree until smooth. With the blender running slowly add the extra virgin olive oil, emulsifying the contents until creamy like a mayonnaise.

 

After your Piemontese Top Round has been finely chopped and well chilled, combine 2 ½ tablespoons of the dressing (reserve the remains for another use), shallots, chives, scallions and extra virgin olive oil.

Finish by adjusting your seasoning with salt and pepper, then portion onto four plates, topping each with a quail egg.

Mario Batali

• Simple recipe for polenta from the celebrity chef and my fevorite:



• 
  Salsiccie con Polenta

• Makes 4 Servings Region: Trentino Book: Molto Italiano (Ecco 2005)



• 3 tablespoons extra-virgin olive oil


• 6 Italian sausages, homemade or store-bought
  
• 3 cups basic tomato sauce


• Salt and freshly ground black pepper


• 10 cups cold water


• 2 tablespoons coarse sea salt


• 2 cups quick-cooking polenta or fine cornmeal


• 1 cup freshly grated caciocalvallo or pecorino romano


• 4 ounces smoked mozzarella, thinly sliced

In a 10- to 12-inch sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Prick the sausages all over with a pin, add to the pan, and cook, turning occasionally, until browned on all sides.

Pour off the excess fat, then add the tomato sauce to the pan, scraping the bottom of the pan to release any browned bits, and bring just to a boil. Season with salt and pepper to taste, reduce the heat to a low simmer, cover, and cook, stirring occasionally, for 1½ hours. Remove from the heat.

Meanwhile, bring the water to a boil in a medium pot and add the sea salt and the remaining 1tablespoon olive oil. Add the polenta, a little at a time, whisking constantly to prevent lumps. Cook, whisking constantly, until the polenta comes away from the sides of the pot, about 5 minutes. Turn the polenta out onto a clean wooden board or cutting board and allow to cool.

Remove the sausages from the sauce, let cool slightly, and then slice them. Set aside, along with the sauce.

Once the polenta is cook, cut it into strips about 2 inches wide using a butcher’s twine or a very sharp knife, and set aside.

Preheat the oven to 400 degrees F.

Cover the bottom of a 9-by-13-inch baking dish with a layer of sauce. Add a layer of polenta slices, then a layer of caciocavallo, a layer of mozzarella, and a layer of sliced sausage. Repeat the process until all ingredients have been used, ending with a layer of the cheeses.

Bake for 25 minutes. Let it sit for 5 minutes before serving.