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Rick Tramonto’s Followers (2)
Rick Tramonto
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Amuse-Bouche: Little Bites Of Delight Before the Meal Begins
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2002
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5 editions
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Scars of a Chef: The Searing Story of a Top Chef Marked Forever by the Grit and Grace of Life in the Kitchen
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2011
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4 editions
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Butter Sugar Flour Eggs: Whimsical Irresistible Desserts
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published
1999
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3 editions
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Tru: A Cookbook from the Legendary Chicago Restaurant
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2004
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4 editions
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American Brasserie: 180 Simple, Robust Recipes Imspired by the Rustic Foods of France, Italy, and America
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published
1997
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4 editions
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Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen
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2008
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4 editions
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Steak with Friends: At Home, with Rick Tramonto
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published
2010
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6 editions
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Fantastico: Little Italian Plates and Antipasti from Rick Tramonto's Kitchen
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published
2007
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2 editions
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Osteriaa
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Amuse-Bouche: Little Bites of Delight Before the Meal Begins
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“tuna siciliana tonno siciliano 2 fennel bulbs 2 oranges, preferably organic ¼ cup extra virgin olive oil 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1¾ pounds tuna steak, cut into 4 even pieces 1 tablespoon ground fennel seeds 2 tablespoons Clarified Butter (Chapter 7) or vegetable oil 1 tablespoon sea salt 4 teaspoons aged balsamic vinegar 4 teaspoons Basil Oil (Chapter 7) 1 Preheat the oven to 375°F. 2 Trim the fronds from the fennel bulbs and then cut the bulbs into 8 equal segments. Cut each orange (unpeeled) into 8 sections. 3 In a mixing bowl, toss the fennel and orange with the olive oil and red pepper and season to taste with salt and pepper. 4 Spread the fennel in a shallow baking pan and roast for 20 minutes. Remove the pan from the oven and add the orange. Roast for about 5 minutes longer. Test the fennel for doneness by poking it with a small, sharp knife. When the fennel is done, the knife will meet with no resistance. Set aside the fennel and orange. 5 Season the tuna with fennel seeds, salt, and pepper. 6 Heat a sauté pan over high heat. When the pan is hot, put the clarified butter or oil in the pan. When the butter foams or the oil is smoking hot, sear the tuna on all sides or until rare. This should take 30 seconds on each side for perfectly rare tuna. Remove the tuna from the pan and slice each piece into quarters. 7 Put 4 pieces of roasted fennel and 4 pieces of roasted orange on each of 4 serving plates. Put 4 tuna slices in the center of each plate and season with sea salt. Drizzle the vinegar around the edge of each plate, followed by the Basil Oil. On a trip to Palermo, Sicily, I tasted a lot of fish dishes flavored with some of the traditional flavors of the island: fennel, orange, chiles, basil, and sea salt. When you make this dish, buy high-quality tuna, which can be bluefin, yellowfin, or bigeye tuna as long as it’s as fresh as can be. Cook it only long enough so that the center is still red or cooked to medium rare.”
― Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen: A Cookbook
― Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen: A Cookbook
“green olive tapenade
makes about 3 cups 2 roasted red bell peppers, peeled and finely diced (see Chapter 1) 1 cup pitted and chopped green Cerignola olives 2 anchovy fillets, drained and crushed 2 tablespoons drained capers, rinsed and smashed 1 tablespoon red wine vinegar 6 tablespoons extra virgin olive oil ¼ cup chopped fresh flat-leaf parsley Freshly ground black pepper Kosher salt 1 In a nonreactive glass or ceramic mixing bowl, combine the bell peppers, olives, anchovies, capers, and vinegar. Add the olive oil and parsley and about 1 teaspoon of black pepper and stir gently to mix well. Season to taste with salt. 2 Cover and refrigerate for up to 7 days. homemade giardiniera
makes about 6 cups 1 teaspoon freshly ground black pepper 1 bay leaf Pinch of crushed red pepper flakes Pinch of dried oregano 2 cups apple cider vinegar 1 cup white wine vinegar 1 cup sugar 1 teaspoon kosher salt 1 fennel bulb, trimmed of fronds, diced 1 large red onion, diced 1 celery rib, diced 1 large carrot, peeled and diced 1 large red bell pepper, ribs removed, diced 1 large yellow bell pepper, ribs removed, diced 1 jalapeño pepper, halved and seeded 1 cup cauliflower florets 1 cup pitted and halved Queen green olives or other large green olives 3 pickled peperoncini, sliced (see Note) 1 fresh sprig thyme 1 cup extra virgin olive oil 1 In a small, dry skillet set over medium-high heat, toast the black pepper, bay leaf, red pepper, and oregano for about 1 minute, or until fragrant. Slide from the pan to a plate and allow to cool. 2 Lay a 5-to 6-inch square of cheesecloth on a work surface. When the herbs are cool, pile them in the center. Gather the corners together and tie with a length of string to make an herb sachet. 3 In a large pot, heat 2 cups of water and the cider vinegar, wine vinegar, sugar, salt, and herb sachet over high heat and bring to a boil. 4 Add the fennel, onion, celery, carrot, bell peppers, jalapeño, and cauliflower. Let the liquid return to a boil, reduce the heat to a simmer, and cook for 10 to 12 minutes, or until the firmer vegetables (carrots, peppers, cauliflower) are al dente. 5 Remove from the heat and let cool. When the mixture is cool, add the olives, peperoncini, and thyme. Stir to mix, and then stir in the olive oil. Use right away or cover and refrigerate for up to 1 month.”
― Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen: A Cookbook
makes about 3 cups 2 roasted red bell peppers, peeled and finely diced (see Chapter 1) 1 cup pitted and chopped green Cerignola olives 2 anchovy fillets, drained and crushed 2 tablespoons drained capers, rinsed and smashed 1 tablespoon red wine vinegar 6 tablespoons extra virgin olive oil ¼ cup chopped fresh flat-leaf parsley Freshly ground black pepper Kosher salt 1 In a nonreactive glass or ceramic mixing bowl, combine the bell peppers, olives, anchovies, capers, and vinegar. Add the olive oil and parsley and about 1 teaspoon of black pepper and stir gently to mix well. Season to taste with salt. 2 Cover and refrigerate for up to 7 days. homemade giardiniera
makes about 6 cups 1 teaspoon freshly ground black pepper 1 bay leaf Pinch of crushed red pepper flakes Pinch of dried oregano 2 cups apple cider vinegar 1 cup white wine vinegar 1 cup sugar 1 teaspoon kosher salt 1 fennel bulb, trimmed of fronds, diced 1 large red onion, diced 1 celery rib, diced 1 large carrot, peeled and diced 1 large red bell pepper, ribs removed, diced 1 large yellow bell pepper, ribs removed, diced 1 jalapeño pepper, halved and seeded 1 cup cauliflower florets 1 cup pitted and halved Queen green olives or other large green olives 3 pickled peperoncini, sliced (see Note) 1 fresh sprig thyme 1 cup extra virgin olive oil 1 In a small, dry skillet set over medium-high heat, toast the black pepper, bay leaf, red pepper, and oregano for about 1 minute, or until fragrant. Slide from the pan to a plate and allow to cool. 2 Lay a 5-to 6-inch square of cheesecloth on a work surface. When the herbs are cool, pile them in the center. Gather the corners together and tie with a length of string to make an herb sachet. 3 In a large pot, heat 2 cups of water and the cider vinegar, wine vinegar, sugar, salt, and herb sachet over high heat and bring to a boil. 4 Add the fennel, onion, celery, carrot, bell peppers, jalapeño, and cauliflower. Let the liquid return to a boil, reduce the heat to a simmer, and cook for 10 to 12 minutes, or until the firmer vegetables (carrots, peppers, cauliflower) are al dente. 5 Remove from the heat and let cool. When the mixture is cool, add the olives, peperoncini, and thyme. Stir to mix, and then stir in the olive oil. Use right away or cover and refrigerate for up to 1 month.”
― Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen: A Cookbook
“roman-style omelet omelette romano ½ pound hot or sweet Italian sausage 12 large eggs Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter ¼ cup julienned roasted red bell pepper (see Note) 2 tablespoons fresh basil, washed, stems removed, julienned 2 ounces goat cheese, crumbled (about 2 tablespoons) 1 In a sauté pan, cook the sausage over medium-high heat until nicely browned and cooked through. Drain on paper towels until cool enough to handle, and then crumble the sausage meat. Set aside. 2 Crack the eggs into a mixing bowl, add the baking powder, and season to taste with salt and pepper. Using a wire whisk, beat until smooth and airy. 3 In a large nonstick sauté or 7-or 8-inch omelet pan, melt 1 tablespoon of butter over medium heat. Pour about a quarter of the eggs into the pan, sprinkle with a little more salt and pepper, and cook for 30 seconds, or until the bottom begins to set. 4 Gently flip the eggs and cook for about 30 seconds longer, or until the bottom sets but the eggs do not brown. 5 Sprinkle about a quarter of the bell pepper, a quarter of the basil, and a quarter of the cheese just off center on the omelet. Fold in half, cook for about 1 minute to soften the cheese and warm the bell pepper, and slide from the pan onto a plate and serve. Repeat to make 3 more omelets. I call this a Roman omelet because of its ingredients, particularly the fresh sausage. Every supermarket in the United States sells Italian sausage labeled “sweet” or “hot and spicy.” The choice is yours. When I think of the sausage I have eaten in Italy and especially in Rome, I think of the classic fennel-infused fresh pork sausage, which adds flavor that is just bold enough for this simple omelet whose flavor is further boosted with roasted peppers and basil. The goat cheese is the finishing touch. serves 4 note To roast bell peppers, char them over a grill or gas flame or under a broiler until blackened on all sides and soft. Turn them as they char to ensure even blackening. Remove from the heat and transfer to a bowl. Cover with plastic wrap and set aside for about 20 minutes to steam as they cool. Lift the peppers from the bowl and rub or peel off the blackened skin. frittata with oven-dried cherry tomatoes and mozzarella frittata con pomodorini secchi e mozzarella 12 large eggs 1 cup freshly grated Parmigiano-Reggiano cheese ¼ cup whole milk Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 32 Oven-Dried Cherry Tomato halves (recipe follows) 16 baby mozzarella balls, each about ½ ounce, halved”
― Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen: A Cookbook
― Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen: A Cookbook
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