Articles by: Eataly Magazine

  • Dining in & out: From Eataly Magazine

    Risotto allo Zafferano - (Saffron Risotto)

    COURSE: Primo Piatto
    DIFFICULTY: Medium
    PREPARATION TIME: 30 minutes

    Yield: 4 servings

    For the broth:
    Piece of boiled beef
    1 carrot
    1 onion
    1 celery stalk
    1 parsley stalk
    2-3 peppercorns
    Sea salt, to taste

    For the risotto:
    1 2/3 cups rice, preferably Carnaroli
    Saffron, to taste
    ½ cup white wine
    ½ cup Parmigiano Reggiano, grated
    Balsamic vinegar, to taste
    ½ medium onion, finely chopped
    2 tablespoons butter
    Sea salt & freshly-ground black pepper, to taste

    To prepare the broth, combine all of the ingredients in a pot, and cover with cold water, and bring to a boil for at least two hours, or until the meat is tender. Season the broth with salt, and keep the pot simmering while preparing the risotto.

    In a medium saucepan, heat about 1 tablespoon of the butter over medium-high heat, and add the onion, sautéing until it becomes soft and translucent, about 2o minutes.

    Add the rice to the pan, and toast it, stirring constantly, until it becomes fragrant. Add the white wine, and stir until it has evaporated and the rice is translucent with just a small pearl visible in the center of the grain.

    Add 1 ladleful of the broth, stirring until all of the liquid has been absorbed. Using a spatula, collect all of the grains from the sides of the pot, and stir into the mixture so that the rice cooks evenly. Continue adding 1 ladleful of the warm stock at a time, stirring constantly to ensure even cooking. Taste the rice before each addition of broth to gauge how close it is to being cooked and to adjust the seasoning with salt.

    While the rice is cooking, toast the saffron in a small pan over low heat. Crumble the toasted saffron, and combine with a small amount of the broth.

    When the rice is al dente, stir the saffron-infused broth into the risotto. Season with salt, to taste. Remove the pot from the heat, and add the butter and Parmigiano Reggiano. Stir until the ingredients are completely incorporated.

    Serve the risotto into four warm bowls, and finish each dish with a spoonful of “tradizionale” balsamic vinegar from Modena.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here

  • Dining in & out: From Eataly Magazine

    Babà al Limoncello (Limoncello Babà)

    COURSE: Dolce
    PREPARATION TIME: 1 hour 15 minutes

    Yields: 6 cakes

    4 cups bread flour
    3 tablespoons instant yeast
    1 cup sugar
    10 large eggs
    14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened, plus more for buttering pans
    2 teaspoons fine sea salt
    2/3 cup Pallini Limoncello
    Garnishes, as desired (recipe for candied citrus here!)

    Butter 6 babà molds and set them on a baking sheet. If you don't have babà molds, use any other mini-cake pan or use or use the indentations in a large muffin pan.

    Preheat the oven to 350°F.

    Place the flour, yeast, and ¼ cup sugar in the mixing bowl of a stand mixer. Add four eggs and mix on medium speed until combined. Add 2 additional eggs and mix until combined, then add the last 2 eggs and mix until they are fully incorporated and the dough is shiny.

    Cut the butter into pieces and add them, one at a time, to the dough, making sure the pieces are incorporated between additions. Add the salt and mix until combined. Place the dough in a bowl, cover with plastic wrap, and set in a warm place (about 85°F) to rise until doubled in bulk, 35 to 40 minutes.

    Divide the dough between the prepared molds or pans, and bake until they spring back when pressed with a finger, about 20 minutes.

    Set a rack over a baking sheet. Cool the cakes in the pans on the rack for about 5 minutes, then remove from the rack and let cool completely.

    In a saucepan, combine the remaining ¾ cup sugar, the Pallini Limoncello, and 1 cup water. Bring to a boil over medium heat and continue cooking, whisking frequently, until the sugar is completely dissolved, about 2 minutes. Remove from heat.

    Drop a cake into the hot syrup and allow it to be submerged completely. When there are no longer any bubbles rising to the surface, remove the cake and transfer it to the prepared rack. Repeat with the remaining cakes and syrup, allow to cool, add garnishes, and serve.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here

  • Dining in & out: From Eataly Magazine

    Black Squid-Ink Risotto with Shrimp

    COURSE: Primo Piatto
    PREPARATION TIME: 1 hour 30 minutes

    Yield: 6 servings

    For the shrimp stock:
    2 cups shrimp shells
    2 tablespoons extra virgin olive oil
    2 carrots, peeled & cut into thirds
    2 stalks celery, cut into thirds
    2 onions cut in half, paper skin removed
    2 tablespoons tomato paste
    6 cups water

    For the risotto:
    1 2/3 cups Arborio or Carnaroli rice
    6 tablespoons extra virgin olive oil
    1 cup shallot, minced
    1 pound medium-sized shrimp (about 25), cleaned & cut into thirds
    2 squid ink sacks
    ¼ cup white wine
    3 tablespoons finely chopped flat-leaf parsley
    Salt & freshly-ground pepper, to taste

    To prepare the shrimp stock:
    Peel the shrimp and reserve shells. With a small knife, make a shallow cut down the back of the shrimp to remove the dark vein. Cut the shrimp crosswise into thirds.

    Heat the oven to 300ºF.  Toast shrimp shells for 20 minutes.

    Heat olive oil in a medium stock pot.  Add carrots, celery and onion and cook without moving until caramelized.  Move vegetables to side of the pot, add a little bit of olive oil to the bare spot and add tomato paste.  Sauté until it turns from bright red to maroon.  Mix paste in with vegetables, add toasted shrimp shells and water.  Simmer for 1 hour, then strain.

    To prepare the risotto:
    Heat 3 tablespoons of the olive oil in a heavy casserole or pot and sauté the shallots, adding salt and pepper, until clear, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1-2 minutes. Pour in the red wine and crush 2 of the ink sacs. Reduce the heat to a simmer. Stir until the liquid is incorporated into the rice mixture. Continue cooking the rice, stirring constantly and adding ladleful of the broth as needed until just before the rice is cooked al dente, about 25 minutes.

    Add the chopped shrimp to the rice just before the last cup of stock is added. Mix well and cook, adding the last cup of stock until the rice is creamy and al dente, 3-4 minutes longer.

    Remove the pot from the heat and stir in the chopped parsley and two tablespoons of high quality olive oil. Adjust the seasoning, if necessary, with salt and pepper. Serve immediately, ladled into warm shallow bowls, and pair with a crisp white wine from the Veneto.

    Buon Carnevale!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here

  • Dining in & out: From Eataly Magazine

    Frittelle di Carnevale (Carnevale Fritters)

    COURSE: Dolce
    PREPARATION TIME: 45 minutes

    As Carnevale is observed in different ways across Italy, the same is true even for fritters. There are the thin, crispy bugie (“lies”) of northern Piemonte, the round, puffy strufoli of central Umbria, the crescent anise zeppole of southern Sardegna, and so on. One thing is for certain: if you’re in Italy during Carnevale, there will be plenty of sweet fried dough to enjoy.

    But, if you’re not in Italy during Carnevale, try this basic recipe for fried dough at home. Recreate these simple fritters, or add your own twist by incorporating your favorite flavors, such as raisins, lemon zest, candied citrus peel, vanilla, liqueur, and beyond.

    Yield: 24 pieces

    4 cups unbleached all-purpose flour
    1 tablespoon baking powder
    4 large eggs
    3/4 cup sugar
    3/4 cup whole milk at room temperature
    Fine sea salt, to taste
    Vegetable oil, for frying
    Powdered sugar, for dusting

    Sift together the flour and baking powder, and set aside.

    In a large bowl, beat the eggs until light and frothy. Add the sugar, and beat until light yellow. Add the milk and a pinch of salt, and beat to combine. Slowly add the flour mixture, whisking constantly. This mixture should form a very tender dough.

    Lightly flour a work surface, and roll out the dough with a rolling pin to about 1/8 inch. (You can also use the rollers on a pasta machine.) With a pizza wheel, knife, or fluted pastry cutter, cut the dough into rectangles, strips, or any shape you’d like.

    Line a baking sheet with paper towels. Fill a Dutch oven or stockpot with 8 inches of the oil. Clip a candy thermometer to the pot, and place over medium heat. Bring the oil to 350°F, maintaining the temperature as you fry the dough.

    Drop 4 or 5 pieces of dough into the oil, and fry until golden, about 2 minutes. As they are ready, remove them with a slotted spoon and transfer to the prepared baking sheet to drain. Dust with powdered sugar, and serve warm or at room temperature.

    Buon Carnevale!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here

  • Dining in & out: From Eataly Magazine

    Gnocchi al Pomodoro Piccante - Gnocchi with Spicy Tomato Sauce

    COURSE: Primo Piatto
    PREPARATION TIME: 1 Hour and 30 minutes

    4 russet potatoes (about 1 1/2 pounds total)
    2 cups coarse sea salt, plus more for salting the pasta cooking water
    3 cups unbleached all-purpose flour, plus more for dusting
    1 tablespoon fine sea salt, plus more for seasoning the sauce
    1/4 cup extra virgin olive oil, plus more for finishing
    2 cloves garlic, crushed
    Pinch crushed red pepper flakes
    1 (16-ounce) can whole peeled tomatoes

    Preheat the oven to 350°F. Line a baking sheet with parchment paper, and set aside.

    Sprinkle about 1/2 cup of the coarse salt in the bottom of a baking dish just large enough to hold the potatoes. Place the potatoes on the salt, then cover them with the remaining coarse salt. Bake in the preheated oven until easily pierced with a paring knife, about 40 minutes. Set aside to cool. (Discard the salt.)

    Once the potatoes are coole nough to handle, peel them and mash them with a potato ricer. (You can use a fork; just be sure to crush them fairly thoroughly and not leave any large chunks.) On a work surface, spread the potatoes into a square about 10 by 10 inches.

    In a bowl, combine 2 cups flour and the 1 tablespoon fine sea salt. Sprinkle the flour mixture evenly over the potatoes.

    Knead the potato mixture (use a bench scraper to help you get started, if necessary), until the mixture is uniform and forms a soft, still slightly sticky dough. If the dough is too sticky, add the remaining 1 cup flour in small amounts, but the less flour you manage to add, the lighter your gnocchi will be.

    With a knife, cut the dough into equal-size pieces roughly the size of an egg. Working one at a time, roll the pieces into ropes about 3/4 inch wide. Cut the ropes into 1-inch pieces.

    Pick up one piece of the dough, roll it over the back of a fork, and let it drop onto the prepared baking sheet. Repeat with the remaining pieces of dough. The resulting gnocchi should be slightly curved with grooves that will capture the sauce. Dust the gnocchi lightly with flour, and set aside.

    Place the olive oil, garlic, and red pepper flakes in a saucepan, and cook over medium heat until the garlic is fragrant and just light brown. Add the tomato juices and the tomatoes to the pan, crushing them by hand. Season to taste with salt. Simmer the sauce until slightly thickened, about 20 minutes.

    Bring a large pot of water to a boil for the gnocchi. When the water is boiling, salt it, then add the gnocchi. Cook the gnocchi until they rise to the top of the water, about 1 minute. As they are finished cooking, remove them to a colander with a slotted spoon.

    Spread a small amount of the tomato sauce on the bottom of a serving dish. Add the drained gnocchi, then spoon the remaining sauce on top. Toss to combine. Drizzle with a little olive oil, and serve immediately.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here

  • Dining in & out: From Eataly Magazine

    Spaghetti Cacio e Pepe

    COURSE: Primo piatto
    DIFFICULTY: Medium

    Yield: 4 servings

    360 grams spaghetti, preferably Afeltra (or another pasta from Gragnano)
    300 grams Caciocavallo, diced into cubes
    500 grams whole milk
    Pecorino Romano, to taste
    Sea salt, to taste
    Freshly ground black pepper, to taste
    Extra virgin olive oil, to taste

    In a large saucepan, bring the Caciocavallo and the whole milk to a boil. Once boiling, cook the mixture over a low flame for approximately 40 minutes, stirring occasionally. When the curds have separated from the liquid (think: tasty cheesy milk), strain the curds and discard. Be sure to leave behind only the caciocavallo sauce behind with no solids. Continue to cook the caciocavallo sauce, reducing the amount of liquid. Season with black pepper.

    Meanwhile, while the sauce is brewing, bring a large pot of water to a boil, season it with salt, and cook the spaghetti until just one minute before becoming al dente.

    Drain the spaghetti, and transfer it to the saucepan with the caciocavallo sauce. Add a drizzle of extra virgin olive oil. Toss, coating well, for about 2 minutes, as the pasta finishes cooking in the sauce. Finish with more black pepper and freshly-grated pecorino cheese, to taste.

    Serve the dish in four warmed bowls.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

  • Dining in & out: From Eataly Magazine

    How to Citrus

    At Eataly, we believe in eating by season. Fruits and vegetables taste so much better – and are so much better for you – closest to harvest. And from December through April, these fruits are in peak season! To capitalize on this versatile winter bounty, we’re offering you five ways to incorporate citrus into your life.

    1. Know your citrus. From the exotic kumquat to the familiar orange, we offer more than a dozen varieties of citrus fruits in our produce sections at Eataly New York and Chicago. 

    2. Choose wisely. In the marketplace, ensure the highest quality fruit by examining its weight, peel, consistency, and scent. The heavier the fruit, the juicier it will be; lighter fruit means that the juice has dried up. The peel should be smooth and the consistency firm – avoid mushiness. Finally, the fruit should smell fragrant: if it smells off, just step away.

    3. Drink up. In these cold months, it’s hard to beat fresh citrus juice, which opens a window into sunnier places – unless it’s fresh citrus juice mixed with Prosecco, gin, or Campari! Use citrus as your base for winter cocktails – and don’t forget to incorporate the peel!

    4. Think zesty. Zest is one of our chefs’ favorite secret ingredients. Grating the outer peel of citrus fruits releases the concentrated flavors in the oils of the skin, making it an excellent addition to salads, stews, grilled meat, and cocktails! Anyone with a grater can use it (just remember to wash the fruit first!).

    5. Candy that peel. Candied citrus peel is another creative but simple way to use the whole fruit. An excellent garnish for a dish or drink, the candied peels are also a treat on their own as a sweet finish to a meal; dipped in melted dark chocolate and then air dried; or served with ricotta, honey, and toasted almonds. Discover the recipe here.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

  • Dining in & out: From Eataly Magazine

    Salame di Cioccolato (Chocolate Salami)

    COURSE: Sweat
    PREPARATION TIME: 30 minutes preparation, 12 hours rest

    Once you pick up rich dark chocolate and pure crunchy cookies at incredible prices, create this chocolate salami!

    Yield: 1 salami (10-12 servings)

    7 ounces dark chocolate*
    10 ounces plain cookies,* crushed
    14 tablespoons (1¾ sticks) unsalted butter, softened
    ½ cup granulated sugar
    2 large eggs
    6 tablespoons rum (or different spirit, if desired)

    Melt the chocolate in the top of a double boiler.

    Beat the butter with the sugar with a hand mixer until light and fluffy. Add the eggs, and beat until incorporated. Add the melted chocolate, and beat until incorporated. Add the rum, and — you guessed it — beat until incorporated. Finally, fold the crushed ladyfingers into the mixture.

    Place a large sheet of waxed paper on a work surface. Pour the chocolate mixture onto the paper, and shape it into a cylinder, rolling the parchment paper around it and twisting the ends so that it resembles a large candy in a wrapper. Wrap the entire cylinder in aluminum foil, and refrigerate until firm, at least 12 hours.

    To serve, unwrap the chocolate cylinder, and use a serrated knife to cut thick delicious slices.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

  • Dining in & out: From Eataly Magazine

    The Legend of La Befana

    We know. Familiar, right? Does she say, “Ho ho ho,” and associate with red-nosed reindeer, too?

    Think again: La Befana has been flying around the world on her tattered broomstick to swoop down chimneys and deliver sweet or sooty judgment on girls and boys long before Kris Kringle could so much as grow a goatee. The witch has been in the Italian tradition at least since the eighth century, as part of the Epiphany.

    In Italy, the Epiphany marks the official end of the Christmas season, commemorating the day when the three Wise Men arrived at the manger bearing gifts. Every year, the occasion is celebrated with living nativity scenes, a great procession through the city center, and — most exciting for the sweet tooths among us — the arrival of La Befana.

    According to the story, the four figures’ fates were intertwined when the Magi happened upon La Befana early on during their quest. She charitably hosted them for an evening in her humble but cozy cottage; the next morning, they invited her to accompany them to Bethlehem. Busy cleaning her home, La Befana declined at first – but then, after they carried on their way – she had second thoughts. She quickly filled a basket with gifts for the baby Jesus and set off alone. Although she followed the same star, she was unable to find the manger before the Wise Men did on January 6, the Epiphany.

    Today, La Befana continues to travel the world on Epiphany Eve, searching every house for the child and leaving candies and chocolates for the good children – just coal for the bad – in her wake. At Eataly, we are celebrating her arrival with panettoni and pandori, the traditional Italian holiday cakes, and other sweet treats.

    Buon appetito!

    This story was first published courtesy of Eataly Magazine.

    Find the original story here.

    Buona Befana!

  • Dining in & out: From Eataly Magazine

    Pork Roast with Prune and Grappa Stuffing


    COURSE: Secondo piatto
    DIFFICULTY: Medium

    Yield: 8 servings

    1 (2-3 pound) boneless pork loin
    1¾ cups prunes
    ¼ cup grappa
    Juice of 2 lemons
    ½ cup plus 3 tablespoons sugar
    2 bay leaves
    Fresh sage leaves, chopped, to taste
    ½ to 1 cup red wine
    Crushed black peppercorns, to taste
    Sea salt & freshly-ground black pepper, to taste

    In a large heatproof bowl, combine 1 tablespoon plus 1 teaspoon of the sea salt and 3 tablespoons of the sugar. Add 4 cups of boiling water, and stir until the salt and sugar dissolve. Allow this brine mixture to cool, adding a few ice cubes if necessary.

    Set the pork loin in the bowl with the brine, cover, and refrigerate for 1 hour, turning the loin halfway through the process. (An easy alternative method is to place the loin in a gallon-size plastic bag and pour in enough brine to surround it. Seal the bag and place it on a baking sheet. Simply turn the bag over to flip the pork loin.)

    Meanwhile, in a medium saucepan, combine the prunes, remaining ½ cup sugar, lemon juice, bay leaves, crushed black peppercorns, and 1½ cups water. Bring to a boil, then reduce to a simmer and continue simmering until the prunes just start to break apart, about 20 minutes. Add the grappa, and simmer for 5 additional minutes. Season the mixture with salt, to taste. Drain the prunes, reserving the liquid.

    Remove the pork loin, discarding the brine, and pat the loin dry. Combine the sage and freshly-ground black pepper (remember that there is pepper in the reserved prune liquid!), and rub that mixture all over the outside of the loin. Return the pork loin to the refrigerator, and allow it to rest in the refrigerator for at least 1 hour and as long as 4 hours.

    When you are ready to roast the pork, preheat the oven to 425°F. Wriggle a thin, sharp knife into each end of the meat in the center, starting a hole that will run lengthwise through the center of the loin. Then, use the handle of a long wooden spoon to force a hole all the way through the meat the long way, making it about ½ inch wide (about the width of your thumb). Stuff the prunes into the roast, working them all the way to the center from each end, using the handle of the wooden spoon.

    Place the pork loin in a pan that can transfer to the stovetop until it is browned on the outside, 8 to 10 minutes. Brush the loin all over with the reserved prune liquid. Pour ½ cup wine around it in the pan.

    Lower the heat of the oven to 300°F, and continue to roast the pork. When an instead-read thermometer reads 138°F (tip: be sure that the thermometer is testing the temperature of the meat, not the prunes), about 35 additional minutes, remove the roast from the pan, reserving the cooking liquid, and place it on a warm platter.

    Let the roast rest at room temperature for 15 minutes. Meanwhile, place the pan on the stove, and simmer the cooking liquid over medium-high heat. Cook, stirring and scraping the bottom of the pan with a wooden spoon, until the liquid is reduced to about ½ cup. If the pan seems dry, add up to a ½ cup of wine. When the sauce has reduced, cut the roast into ½-inch slices. To serve, drizzle the sauce on a plate, then top it with a slice of the pork. Serve with a hearty red wine for the perfect secondo.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.