The Del Posto Cookbook by
Mark Ladner and Michael R. Wilson brings Michelin star dishes from
the Manhattan restaurant to our table in this new title. The
beautifully written recipes were tested for the home kitchen and
this book also shares well-researched information on which
ingredients make a dish extraordinary. Since I will unlikely be
able to eat at Del Posto, I particularly loved the pages dedicated
to the restaurant, staff and the whole fine-dining experience.
The Del Posto Cookbook delivers upscale Italian
dishes where even the more basic dishes such as Potato Chip Salad
or Fried Calamari are elevated. The photographs have a retro feel
but definitey reflect the experience of dining at this high-end
establishment. This is a must have book for any lover of Italian
cuisine with recipes for Emilia-Style Pork with Proscuitto,
Parmigiano, and Balsamic, Agnolotti Cacio E Pepe and the Dolci
chapter - desserts are stunning. As always, a full
index of recipes is available here at Eat Your Books.
This Sunday, I braved the Timpano Alla Mancuso from Del Posto. I
wanted to try something more complicated than the two recipes we
are sharing today. I had battled a timpano before but nothing as
elaborate as this show stopper of a dish.
This recipe is an all day affair - my son, my husband and our
friend who was over to watch football - all raved about this dish -
the men had three large servings - they loved the six different
meats as well as multiple cheese combinations.
I am one of those people, who after cooking a dish literally all
day - could care less about eating it. I had a few bites and I
thought it was good - I think I was resentful with it for taking up
my day but then again great things take time. The photo on the left
is Grandma's Gravy and the photo to the right shows the timpano
before placing on the pasta cover. I decided to do the torching and
ended up sadly burning the top of the pasta dish so no finished
photos. This dish is a show stopper and definitely one to make when
entertaining a crowd. I'm sure there are shortcuts you could take -
buying the pasta, using your favorite jarred sauce - I did it all
from scratch - and it was fun during the prep and cooking - I was
just worn out by the end from squeezing in work and other duties. A
fun project also if you enjoy cooking with other people - I do not.
I'm selfish in my kitchen.
The recipe for the 100-Layer Lasagne al Ragù Bolognese is worth
the price of the book - and was one recipe that was highly
anticipated by those awaiting this release. This dish is on my
ever-growing list of recipes to create. New Yorkers have
something to look forward to in 2017: Ladner's new venture Pasta
Flyer, a quick-service pasta restaurant will open and I hope to
visit it when I'm back home.
Special thanks to Grand Central and Chef Ladner for sharing two
recipes with our members and for providing two copies of this title
for our contest. Be sure to enter this contest on our giveaway page.
BRUTTI MA BUONI COOKIES
Makes about 28 cookies
½ pound (226 grams) blanched hazelnuts (see note)
3½ large egg whites (105 grams)
1¼ cups (250 grams) sugar
1 teaspoon (4 grams) kosher salt
¼ teaspoon (scant ¾ gram) cinnamon
¼ teaspoon (1.25 milliliters) pure vanilla extract
SPECIAL EQUIPMENT: parchment paper or 2 silicone baking liners
(such as Silpat)
Heat the oven to 325ºF (163ºC) with racks in the middle and
upper third. Line two baking sheets with parchment paper or
silicone baking liners.
Spread the hazelnuts on a rimmed baking sheet. Toast in the oven
on the middle rack, stirring twice, until golden, 18 to 20 minutes.
Transfer the pan to a wire rack and let the nuts cool
Reduce the oven temperature to 300ºF (149ºC).
In the bowl of a food processor, pulse the cooled nuts to a fine
powder (make sure the nuts are completely dry and do not overmix;
otherwise, the nuts will become pasty). Set aside.
In the bowl of an electric mixer fitted with the whisk
attachment, beat the egg whites on medium-low speed until they are
frothy and begin to increase in volume, about 3 minutes. With the
machine running, slowly add the sugar, then continue beating for 5
minutes. Increase the speed to high and beat until the mixture
becomes thicker and shiny, about 10 minutes. Fold in the powdered
hazelnuts, salt, cinnamon, and vanilla.
Drop about 2-tablespoon (20-gram) spoonfuls of batter onto the
prepared baking sheets, spacing them at least 2 inches (5
centimeters) apart. Bake, rotating the pans once halfway through,
until the cookies are lightly golden and set, 35 to 40 minutes.
Transfer the baking sheets to wire racks and let the cookies cool
completely. The cookies keep, in an airtight container at room
temperature, for up to 2 weeks.
NOTE: If you can't find blanched hazelnuts, you can use the
skin-on type: Spread the nuts on a rimmed baking sheet and bake at
325ºF (163ºC) until they are lightly golden and the skins blister,
15 to 20 minutes. Wrap the warm toasted nuts in a clean kitchen
towel and rub to remove the loose skins. Don't worry about skin
that does not come off. Let cool completely, then transfer the nuts
to the food processor and proceed with the recipe.
WARM COTECHINO with Lentils and
Serves 6 to 8
1½ pounds (680 grams) uncooked cotechino sausage (see note)
3½ cups (830 milliliters) chicken broth, preferably homemade
1 (750-milliliter) bottle Prosecco
2 cups (475 milliliters) chicken broth, preferably
1½ cups (235 grams) brown lentils
1 thyme sprig
1 bay leaf
1 tablespoon plus 2 teaspoons (total 25 milliliters) extra-virgin
3 tablespoons (30 grams) finely chopped yellow onion
2 tablespoons (15 grams) finely diced carrot
2 tablespoons (15 grams) finely diced celery
2 tablespoons (20 grams)
1 tablespoon (14 milliliters) sherry vinegar
½ cup (118 milliliters) Prosecco (reserved from the bottle for
7 large egg yolks (130 grams)
2 tablespoons (30 milliliters) heavy cream
1 tablespoon (12 grams) sugar
3 tablespoons (9 grams) finely chopped flat-leaf parsley
3 tablespoons (8 grams) finely chopped chives
For the cotechino: Heat the oven to 300ºF (149ºC). Place the
cotechino in a 5- to 6-quart (4.7- to 5.6-liter) Dutch oven or wide
heavy saucepan with lid. Add the chicken broth and 1 cup (236
milliliters) water. Measure out and set aside ½ cup (118
milliliters) of the Prosecco for the zabaglione; add the remaining
Prosecco to the pot. Over medium-high heat, bring the liquid just
to a boil, then cover and transfer to the oven. Braise until an
instant-read thermometer inserted into the center of the meat
registers 150ºF (65ºC), about 1 hour. Meanwhile, prepare the
For the lentils: In a medium saucepan, combine 1½ cups (355
milliliters) water with the broth, lentils, thyme, bay leaf, and ½
teaspoon (2 grams) salt. Bring to a simmer and cook, stirring
occasionally, until the lentils are just tender, 25 to 30 minutes.
Meanwhile, in a small skillet, heat 2 teaspoons (10 milliliters) of
the oil over medium-high heat. Add the onion, carrot, celery, and a
pinch of salt. Cook, stirring occasionally, until just tender, 1 to
2 minutes. Remove from the heat and set aside.
Reserving the cooking liquid, strain the lentils through a
fine-mesh sieve over a bowl; discard the thyme and bay leaf. In a
blender, combine 1 cup (150 grams) of the lentils (reserving
remaining lentils) with ¾ cup (177 milliliters) of the
cooking liquid, then purée until smooth. Add the mustard and
vinegar. With the machine running, drizzle in the remaining 1
tablespoon (15 milliliters) oil. Transfer the mixture to a bowl,
then fold in the reserved lentils and the onion mixture. Set
Remove the cooked cotechino from the oven and let stand,
uncovered, while you prepare the zabaglione.
For the Prosecco zabaglione: In a small saucepan, boil the ½ cup
of Prosecco until reduced by half, about 4 minutes. Transfer to a
medium metal bowl and let cool to room temperature.
Fill a medium saucepan with about 2 inches (5 centimeters) of
water and bring to a gentle simmer over medium-low heat. Add the
egg yolks, cream, sugar, and a pinch of salt to the bowl with the
wine. Place the bowl over (but not touching) the simmering water
and cook, whisking constantly and vigorously, and clearing the
bottom of the bowl so that the eggs do not scramble, until the
mixture is thick, foamy, and tripled in volume, 4 to 6 minutes.
Remove the bowl from the heat and whisk 30 seconds more.
To serve: In a small skillet, gently heat the lentil purée over
medium heat just until warm, adding water as needed to loosen the
purée a bit. Fold in the parsley and chives. Spoon the purée onto a
serving platter. Spoon the zabaglione over the top. Remove the
cotechino from its broth and cut it crosswise into rounds, then
arrange on top of the lentils. Spoon about 2 tablespoons (30
milliliters) of the broth over the meat.
NOTE: Italian cotechino sausage can be purchased at Italian
gourmet stores and online during the holidays
Excerpted and adapted from the book The Del Posto
Cookbook, by Mark Ladner with Michael R. Wilson. © 2016 by Mark R.
Radner LLC. Reprinted with permission of Grand Central Life &
Style. All rights reserved.