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Complexity

Preparation

Key Element

Complements

Tips

Dolorum quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Qui sinvernam nonsequia dipsunt que.

Pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Dolorum quatet omni mill aut veligent aute pa aut pero tet facimi, qui sinvernam.

Quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Vegetable soup with pesto by Josh Emett INGREDIENTS 20g butter

1 tablespoon olive oil

£LÀœÜ˜œ˜ˆœ˜]w˜iÞV…œ««i` 2 garlic cloves, crushed

1 large potato, peeled, cut into 1cm cubes 1 celery stork

1 carrot, peeled, cut into 1cm cubes £âÕVV…ˆ˜ˆ]VṎ˜Ìœ£V“VÕLià 1/2 cup cannellini beans

100g green beans, trimmed, roughly chopped 4 cups chicken stock Pesto

2 cups fresh basil leaves

Heat butter and oil in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion is soft. Add celery and carrot. Cook, stirring occasionally, for {̜x“ˆ˜ÕÌiðč``âÕVV…ˆ˜ˆ>˜`Li>˜Ã° œœŽvœÀ> further 4 to 5 minutes or until bright green. Stir in stock. Bring to the boil. Reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, for 35 to 40 minutes or until vegetables are tender. Season with pepper. Ladle soup into serving bowls. Top each with a spoonful of basil pesto. Season to taste.

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese

1/2 cup extra virgin olive oil 1/3 cup pine nuts

3 garlic cloves, minced

Salt and freshly ground black pepper

“Dolorum quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.”

© Blackwell and Ruth Limited 2018.


Complexity

Preparation

Key Element

Complements

Tips

Dolorum quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Qui sinvernam nonsequia dipsunt que.

Pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Dolorum quatet omni mill aut veligent aute pa aut pero tet facimi, qui sinvernam.

Quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Pan fried whole flounder with capers by Josh Emett INGREDIENTS

ˆ}…̏Þ`Ài`}i>܅œiyœÕ˜`iÀˆ˜Üi‡Ãi>ܘi`yœÕÀ°

£VÕ«yœÕÀ

Heat a little olive oil and butter until foaming.

1 tbsp butter

č``̅iyœÕ˜`iÀ>˜`}i˜ÌÞ«>˜vÀÞ՘̈˜ˆViÞVœœÕÀi`œ˜ each side.

£܅œiyœÕ˜`iÀ]}ÕÌÌi` Olive oil

£|{VÕ«V>«iÀÃ]`À>ˆ˜i`>˜`Àˆ˜Ãi` 2 Lemons

ÓVիÏœœÃiÞ«>VŽi`y>̇i>v «>ÀÏiޏi>ÛiÃ]w˜iÞV…œ««i`] plus whole leaves, to garnish

,i“œÛiwÅ̜ÀiÃÌ]>˜``i}>âi̅i«>˜܈̅V…œ««i`V>«iÀÃ] vÀiŏi“œ˜ÕˆVi]«>ÀÏiÞ>˜`̜w˜ˆÃ…]>Ž˜œLœvLÕÌÌiÀ° /œÃiÀÛi]«œÕÀÃ>ÕViœÛiÀyœÕ˜`iÀ>˜`}>À˜ˆÃ…܈̅vÀiÅ lemon wedges, parsley and a sprinkle of sea salt.

“This light dish is bursting with fresh lemon flavour. Pairs beautifully with a glass of New Zealand Sauvignon Blanc.”

© Blackwell and Ruth Limited 2018.


Complexity

Preparation

Key Element

Complements

Tips

Dolorum quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Qui sinvernam nonsequia dipsunt que.

Pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Dolorum quatet omni mill aut veligent aute pa aut pero tet facimi, qui sinvernam.

Quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Celeriac remoulade by Tom Kerridge INGREDIENTS

Place celeriac in a bowl of iced, acidulated water (see note). Set aside for 10 minutes to stand. Drain well.

2 egg yolks

i>˜Ü…ˆi]«>Vii}}ޜŽÃ]“ÕÃÌ>À`]i“œ˜ÕˆVi>˜`}>ÀˆVˆ˜ the bowl of a food processor and process until well combined.

œ“Lˆ˜iœˆÃˆ˜>«œÕÀˆ˜}Õ}°܈̅̅i“œÌœÀœv̅ivœœ` processor running, gradually add the oil to the yolk mixture in a thin, steady stream until well combined and mixture is thick and creamy. Season to taste with salt and pepper.

1 large celeriac (about 700g), peeled, w˜iÞÅÀi``i` £Ìi>뜜˜ ˆœ˜“ÕÃÌ>À`

£É{VÕ«­È䓏®i“œ˜ÕˆVi 1 garlic clove

300ml olive oil

100ml extra virgin olive oil

£L՘V…V…ˆÛiÃ]w˜iÞV…œ««i`

1 tablespoon wholegrain mustard

“Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo.”

© Blackwell and Ruth Limited 2018.

Combine chives and wholegrain mustard in a large bowl. Add celeriac and remoulade, and stir to combine. Season to taste. Place in a serving bowl and serve.


Complexity

Preparation

Key Element

Complements

Tips

Dolorum quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Qui sinvernam nonsequia dipsunt que.

Pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Dolorum quatet omni mill aut veligent aute pa aut pero tet facimi, qui sinvernam.

Quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Veloute of mushrooms by Marco Pierre White INGREDIENTS

1kg white button mushrooms, sliced 1 small onion, sliced

1 small white leek, sliced 50g unsalted butter Óx}«>ˆ˜yœÕÀ

750ml chicken stock 500ml whole milk

500ml double cream

Salt and freshly ground black pepper Serves: ½ recipe serves 4

“Make sure the stock boils, otherwise the flour will not cook properly and the taste of raw flour will remain.”

© Blackwell and Ruth Limited 2018.

Place celeriac in a bowl of iced, acidulated water (see note). Set aside for 10 minutes to stand. Drain well. i>˜Ü…ˆi]«>Vii}}ޜŽÃ]“ÕÃÌ>À`]i“œ˜ÕˆVi>˜`}>ÀˆVˆ˜ the bowl of a food processor and process until well combined.

œ“Lˆ˜iœˆÃˆ˜>«œÕÀˆ˜}Õ}°܈̅̅i“œÌœÀœv̅ivœœ` processor running, gradually add the oil to the yolk mixture in a thin, steady stream until well combined and mixture is thick and creamy. Season to taste with salt and pepper. Combine chives and wholegrain mustard in a large bowl. Add celeriac and remoulade, and stir to combine. Season to taste. Place in a serving bowl and serve.


Complexity

Preparation

Key Element

Complements

Tips

Dolorum quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Qui sinvernam nonsequia dipsunt que.

Pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Dolorum quatet omni mill aut veligent aute pa aut pero tet facimi, qui sinvernam.

Quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Linguine alla puttanesca by Anna Del Conte INGREDIENTS

�������� ����� ��������

2 tbsp extra virgin olive oil

200g tin chopped tomatoes 1 garlic clove

2 salted anchovies, rinsed and boned, �� � ������� ������ � ������� ����� ������ ����� 1 tbsp capers, rinsed

12 black olives, stones removed if you wish handful basil leaves sea salt

Add 2 tablespoons salt to 2 litres water and bring to the boil

in a large saucepan. Add the linguine and return to the boil quickly. Cook until the linguine is al dente.

Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often. ������� ���� ��� ������ ��� ��������� ���� ��� ������ ����� ��� add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the linguine, then add it to the sauce and heat through. Divide the pasta puttanesca between two plates and tear over the basil leaves before serving.

“It’s hard to match wine with pasta, but with this I’d go for a frascati, a dolcetto or a light chianti.””

© Blackwell and Ruth Limited 2018.


Complexity

Preparation

Key Element

Complements

Tips

Dolorum quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Qui sinvernam nonsequia dipsunt que.

Pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Dolorum quatet omni mill aut veligent aute pa aut pero tet facimi, qui sinvernam.

Quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Jamon croquettes by Jose Pizzaro INGREDIENTS

4 tablespoons extra virgin olive oil

½ small leek, diced as small as possible – 3mm pieces 70g Ibérico or other air-dried ham, diced very small ��� ����� ����

75ml ham or vegetable stock 325ml whole milk

freshly grated nutmeg

sea salt and freshly ground black pepper

��� ����� ����

2 large eggs, beaten 75g breadcrumbs oil, for frying Serves: 4

Heat the olive oil in a pan until it starts to shimmer, then add the leek and sauté until soft but not coloured. Stir in the ham, fry ��� ������� ������� ���� ���� �� ��� ���� ��� ��� ���� � ������ heat until the mixture is golden but not burnt. This will take ����� � �������� �� �� ��������� ���� ��� ���� �� ������ �������� ��������� ��� ��������� ���� ����� �� ����� Combine the stock and milk in a small pan and heat until hot but not boiling. Season the liquid with a few scrapes of nutmeg. Gradually add the liquid to the roux, a few tablespoons at a time, stirring the mixture all the time. Once you have incorporated all the milk, continue to cook the sauce for about 5 minutes until it thickens and leaves the sides of the pan when you stir it. At this stage, add a couple of turns of the pepper mill, taste the ���� ��� ������ ��� ���� �� ��������� � ��� ��� ��� �� ���� ����� �� ����� ����� ��� ����� �� ��� ����� ���� ��� �� �� ������ ����� ������� ��� ����� ���� ��� ��������� �� ���� ���� ��������� ������ ��� ����� �� �� � ������ ���� ����� � ���� �� ���� ���� ����� ���� �������� �� ���� ��� ������� ������ ���� ����� �� �� cool before putting it in the fridge for an hour. When you are ready for the next stage, line up three bowls: one ���� ����� ��� ����� ���� ������ ���� ��� ��� ����� ���� ��� ������������ ���� ���� ����� ���� ����� ���� � ���� ��� ���� �� ������� ���� ������ ��� ���� �� ��� ���������� �� �� �� ���� ��� ��� ������� �� � ������������ ����� ����� ���� ��� �������� ���� ��� ���� � ��� ���� ���� �� ������� ���� � ���� � �������� �� the egg and then the breadcrumbs. Put the croquetas on a tray ��� ���� ������ ���� �� ��� ��� �������� ��� ���� ��� ���� �� ��� fridge for 30 minutes. If you have a deep fat fryer, heat the oil to 175°C/325°F and fry the croquetas for a couple of minutes. If not, heat the oil in a frying pan until it starts to shimmer, then add 3 or 4 croquetas at � ���� ��� ��� ����� ���� ��� ������ ��� ����� ��� ����� ���� ���� �� ���� ��� ������� ��������� ��� ������ ����� �� ��� �������

© Blackwell and Ruth Limited 2018.


Complexity

Preparation

Key Element

Complements

Tips

Dolorum quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Qui sinvernam nonsequia dipsunt que.

Pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Dolorum quatet omni mill aut veligent aute pa aut pero tet facimi, qui sinvernam.

Quatet omni millaut veligent aute pa aut pero tet facimi, qui sinvernam nonsequia dipsunt que.

Slow-braised spiced short rib of beef by Pia Leon

INGREDIENTS

1 large beef short-rib, bone in

10g (1 Tbsp) whole black peppercorns 10 star anise pods 5 whole cloves

10g (1 Tbsp) fennel seed 10g (1 Tbsp) cumin seed

5g (1 ½ tsp) coriander seed £ää}­Î¤œâ®ÃÕ}>À

£ä䓏­Î¤yœâ®ÅiÀÀÞۈ˜i}>À xä䓏­£Çyœâ®LiivÃ̜VŽ

1 tsp cracked black pepper for garnish

Seal the beef short rib in a fry pan with hot oil on all sides. Using an outdoor barbecue plate for this is a good idea as it is quite a large cut and can smoke a fair bit. Dry roast all the spices in a small saucepan to begin ܜÀŽˆ˜}̅iy>ۜÕÀð Place the sugar in a pot and cook to a caramel. When a nice brown caramel colour is reached, pour in the vinegar to arrest the cooking process. Add the stock and the spices and bring to the boil. Place the short rib bone-down in a deep oven tray that is ÕÃÌLˆ}i˜œÕ}…̜wÌ̅i“i>Ì° Pour the stock mixture over the top, cover with tin foil then place in an oven at 160° Celsius (320° F) for about 5 hours. The meat should be falling off the bone. Remove and rest for 10 minutes. Take the meat out and pass the liquid through a chinois into a pot, place on stovetop and reduce by half. Pour liquid back over the meat then dust with cracked black pepper.

“Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—but the meat is on a handy bone for your eating convenience.”

© Blackwell and Ruth Limited 2018.


THE RECIPE Classic Dishes for the Home Cook from the World’s Best Chefs by Josh Emett Rizzoli International Publications 300 Park Avenue South New York, NY 10010 www.rizzoliusa.com ISBN: 978-0-8478-6346-4 $40.00 HC w/ jacket, 6 3/4 x 8 1/2 inches 528 pages (480 + 48 pages of inserts) 225 color photographs Rights: World English, ex. Aus, NZ, South Africa For serial rights, images to accompany your coverage, or any other publicity information about this title please contact: Pam Sommers, Executive Director of Publicity T. (212) 387-3465 psommers@rizzoliusa.com

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