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The Contorni Matrix

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The Contorni Matrix

By Lucky PeachJune 8, 2015
PreparationVegetable Boiled/Braised (Stir-)Fried Grilled Baked/Roasted Made into Sauce Raw/Pickled
Broccoli rabe Boil with sliced onion until tender, about 10 mins. Drain, drizzle with olive oil, and season with salt. Stir-fry with garlic and onion. Season with soy and brown sugar. Top with crushed peanuts and sesame seeds. Rub with EVOO and grill until florets are a little charred. Toss with chili flakes and lemon juice. Broccoli rabe, mozzarella, anchovy, and spicy tomato sauce,
Joshua McFadden
Blanch florets, then chop finely and mix with breadcrumbs, minced garlic, and chili flakes. Serve over roasted cod or sea bass. Chop into bite-size pieces and fold into cous-cous with raisins, red-wine vinegar, EVOO, oregano, and pepper. Top with feta cheese.
Cardoons Simmer ½-inch pieces with half a lemon until tender, about 45 mins. Toss with EVOO, lemon, honey, pine nuts, thyme. Fried Cardoons,
Rita Sodi
Blanch, then rub with olive oil and grill over hot coals until charred. Sprinkle with lemon and sea salt. Boil, then cover with béchamel, gruyère cheese, and breadcrumbs. Bake at 350°F until bubbly and brown, about 30 mins. Slice and boil until tender. Pulse in a food processor with green olives, garlic, capers, lemon juice, EVOO, and salt. Serve on toast. Rub tender inner stalks with lemon juice. Cut into 2-inch pieces and serve with bagna cauda.
Carrots Cut on a bias into ½-inch pieces and boil until tender, about 8 mins. Toss with butter, dill, salt, and pepper. Fry thin slices in 350°F oil until crisp, about 4 mins. Sprinkle with sea salt and paprika. Carrots with Spicy Fish-Sauce Sauce,
Joshua McFadden
BBQ Carrots with Homemade Ranch,
Marc Vetri
Caramelized Carrots with Honey Vinegar and Fresh Chamomile,
James Syhabout
Juice and mix with curry paste and coconut milk. Cook until slightly thickened and serve over roasted vegetables with basmati rice. Grate into a bowl and toss with apple cider vinegar, olive oil, cumin, and chopped cilantro.
Chicories Caramelize halved Belgian endives in butter. Add a little stock; simmer until tender, about 20 mins. Season to taste. Cook down shredded chicories with onions and garlic. Stu into dough rounds to make pierogies and pan-fry. Grilled Chicories with Pine Nuts, Dried Blueberries, Chilies, and Breadcrumbs,
Joshua McFadden
Layer sliced Belgian endive and pear in a casserole. Top with blue cheese, breadcrumbs, and walnuts. Bake at 350°F for about 30 mins. Sweat sliced radicchio in butter, cover with cream, and simmer gently to thicken. Add cooked penne and a handful of parmesan. Escarole and Fava Beans,
Rita Sodi
Eggplants Boil peeled ½-inch-thick rounds until soft. Mash with miso, lemon, and grated ginger. Serve with pita wedges. Eggplant Fritti with Calabrian Chili Agrodolce,
Marc Vetri
Char exterior completely over high heat. Cool, remove skin, and serve with lemony yogurt. Roasted Eggplant with Golden Raisin–Pine Nut Vinaigrette and Feta,
Barbara Lynch
Sauté peeled 1-inch cubes with bell peppers and onion. Add garlic, olives, diced tomato, capers & oregano. Simmer until soft; spoon over polenta. Slice thinly and layer in jars with garlic, salt, lemon juice, and EVOO. Marinate for 48 hours. Serve with crusty bread.
Fava beans Dried Fava Beans and Broccoli Rabe,
Barbara Lynch
Shell, blanch, and pulse in a food processor. Mix with cumin, coriander, and flour, and fry as you would falafel. Grill whole pods over medium-high heat until blistered. Sprinkle with sea salt and serve with lemon wedges. Roast whole pods at 450°F until tender, about 25 mins. Let cool, then shell and top with lots of shaved pecorino. New Potatoes with Fava-Bean-and-Pistachio Pesto,
Joshua McFadden
Toss shelled young favas with EVOO, lemon, and a handful of fresh herbs. Spoon over crostini and dot with goat cheese.
Fennel Fennel Confit,
Jody Williams
Fry thin slices in 350°F oil until crisp, about 4 mins. Drizzle with balsamic and top with shaved parmesan and pepper. Grill small halved bulbs over medium-high heat until tender. Top with herbed butter, lemon, salt, and pepper. Roast wedges with halved baby artichokes, EVOO, salt, pepper, and bay leaves until caramelized and tender, 40–45 mins. Brown sliced fennel and onions in butter, about 40 mins. Deglaze with white wine and stock; reduce until syrupy. Purée and serve with pork. Trim top and fronds and cut into wedges. Serve cold, after a meal.
Kohlrabi Smashed Kohlrabi with Watercress and Watercress Butter,
Joshua McFadden
Peel, shred, and wring out moisture. Mix with shredded onion, egg, flour, and salt. Pan-fry ¼-cup scoops until golden. Peel and slice into ¾-inch-thick planks. Rub with oil, salt, fennel, and caraway seeds. Grill over low heat until crusty. Dice, then roast with diced potatoes, butternut squash, butter, salt, pepper, and curry powder at 400°F until tender, 30–45 mins. Boil until tender, about 20 mins; set aside. Sauté garlic, chili flakes, and tomatoes until thickened. Add kohlrabi, toss with pasta. Natural-Fermented Kohlrabi,
Jody Williams
Leeks Leeks Vinaigrette,
Jody Williams
Dip 1-inch-thick rings in egg and milk, then dredge in seasoned flour. Deep-fry at 375°F until golden brown, 1–2 mins. Halve lengthwise and grill until soft, about 7 mins. Chop and toss with EVOO, lemon, garlic, walnuts & parsley. Dried Sweet and Sour Leeks,
James Syhabout
Caramelize ½-inch pieces in butter. Add white wine and simmer until tender. Purée with cream and stock. Serve warm over salmon. Fill a jar with ½-inch pieces. Top with 1 C water, ½ C apple cider vinegar, 1 T sugar & 1½ t salt. Leave at room temp. for 1 hour, then refrigerate.
Red cabbage Cut into wedges, remove core, and blanch for 2 mins. Drain and sauté with butter, salt, pepper, and caraway seeds. Shred and stir-fry with garlic until wilted. Season, cook to desired doneness, and sprinkle with lemon. Cut into wedges and rub with anchovy oil. Grill over a medium-high heat until charred. Roast oiled wedges until tender, about 30 mins, flipping once. Dress with fish sauce, lime juice, EVOO, garlic, cayenne, salt, and cilantro. Shred and sweat with minced onion. Deglaze with fruity red wine. Stir in chicken stock and reduce by half. Serve with roast duck. Red Cabbage Fermented with Red Rice,
James Syhabout
Sunchokes Peel and boil until tender. Mash with butter, milk, salt, and pepper. Sunchoke Tempura with Lemon-Anchovy Aioli,
Barbara Lynch
Salt & Vinegar Sunchokes,
James Syhabout
Halve and wrap with garlic, lemon zest, EVOO, salt, and pepper in foil. Grill over medium heat for 30 mins. Roasted Sunchokes with Confit Shallot Mayo,
Marc Vetri
Grate and sweat with minced shallot and garlic in olive oil. Deglaze with white wine; stir in capers. Top chicken or pan-seared scallops. Peel and julienne. Toss with thin slices of apple and carrot, a lemony vinaigrette, and a handful of parsley.
Tokyo turnips Trim tops and poach in dashi for 15 mins. Drizzle with soy and sesame oil. Sprinkle with sesame seeds. Halve and fry in 350°F oil until blistered, about 5 mins. Drizzle with honey & butter. Season with salt & pepper. Grill greens and bulbs over high heat until charred. Sprinkle with shichimi tōgarashi. Roasted Turnips with Dates, Apples, Almonds, and Marinated Turnip Tops,
Joshua McFadden
Remove greens and blanch. Purée into pesto with pecans, parmesan, salt, pepper, and EVOO. Toss with roasted turnips. Shave thin and top generously buttered toast. Sprinkle with flaky sea salt.