COOK BOOK Read: notes & list. Nancy Silverton’s Sandwich Book
This weeks read is Nancy Silverton’s Sandwich Book. I had picked it up after watching Net Flix’s Chefs table. It had Spotlighted Nancy. Nancy Silverton is better known for the La Brea Bakery in Los Angeles. Quote for baking and developing / perfecting bread recipes stuck with me. One word she used is obsessed.
Later at her restaurant “Campanile”. One night a week at Campanile she the obsession became sandwiches. She envisioned a laid back evening with time to know and chat with customers. According to the interview and the “sandwich book” – Thursday nights became Campanile’s busiest nights. The obsession became various and different flavors. ISBN0-375-41260-3
ratatouille list of unique and flavor combinations:
Open faced Sandwiches left to you imagination…
- Cremini Mushroom Toasts
- aSPARGUS, pOACHED eGG, pROSCIUTTO AND fONTINA cHEESE
- Soft-Scrambled Eggs , Long-Cooked Broccoli and Feta Cheese
- Braised Artichokes, Ricotta, and Mint Pesto with Pine Nut Currant Relish.
- Mozzarella, Pesto and Roasted Radicchio
- Roasted Beets, Goat Cheese, Sautéed Beet greens and Candied Spicy Walnuts
- Bacon, Avocado and Watercress
- Grilled Escarole, White Bean Purée and Bacon
- Braised leeks, Hard Boiled Egg, and Anchovies
Braised Artichokes, Ricotta, and Mint Pesto with Pine Nut Currant Relish.
Equipment
- Panini Press
Ingredients
Alt B == Marinated Artichokes
- 4 (Alt) Roman Style – Marinated Artichokes long stem marinated is sunflower oil "Roman Style"
Artichokes
- 4 Med Artichokes Cut into quarters
- 1 1/2 cups Olive oil Extra Virgin
- 1 LEMON
- 1 medium Onion
- 1 whole Dry Red Hot Chili Pepper
- 4 cloves Garlic
- 2 teaspoon Salt
- 1 Tree Rosemary
PineNut Relish
- 2 tbsp PineNuts
- 1/2 cup Golden Currants
- 1/4 cup Balsamic vinegar
- 3 teaspoons minced red shallot
- 1 whole Dry Red Hot Chili Pepper
- 1/4 teaspoon minced garlic
- 1/4 teaspoon Salt
- 1/2 Tree Rosemary
Ricotta Spread
- 3/4 pound Fresh ricotta
- 1 Dry Red Hot Chili Pepper
- 1/4 cup Olive oil save from braising the artichokes
- 1 teaspoon Salt
Mint pesto
- 5 tbsp pine nuts
- 3 clove garlic peeled and minced
- 1/2 cup mint chopped
- 1/4 cup parsley chopped
- 1 teaspoon salt Kosher
- 1/2 cup Olive Oil Extra Virgin
- 1/4 cup Parmigiano- Reggiano Finely Grated
- 2 teaspoon lemon Juice fresh
Parmigiano – Reggiano
Instructions
- Braise the artichokes in Olive Oil with the Lemon halves, Onion Chile, Garlic, rosemary.
- The heat at this step is medium for 15 minutes.
- remove the artichokes and save the oil for the ricotta.
Ricotta Spread.
- Mix the Ricotta, Artichoke Oil, Salt.
Sandwich
- Grill the bread. Add ricotta, spoon over the Mint pesto, add Currant relish.
- Top with Artichokes, shave fresh parm over the top. Drizzle artichoke oil over the top.