Tastemaker’s Fresh Family Recipes

After wowing Fort Worth with GRACE and then warming our hearts and bellies with Little Red Wasp, the dynamic duo of Adam Jones and Blaine Saniford turned their attention to Italy. 61 Osteria, which opened earlier this year, features food inspired by all 20 regions of Italy. Chef Saniford generously shared two recipes with us. [Editor’s Note: These have been slightly modified for use by the home cook.]

Broccolini and Pistachio Pesto

This bright pesto is delicious on pasta, of course, but it’s equally delicious on grilled chicken or seared seafood.

Ingredients

12 ounces broccolini
8 ounces shelled pistachios
3 ounces grated Parmigiano Reggiano or Grana Padano
3 ounces roasted garlic paste [See Note 1 below]
2 ounces preserved Meyer lemon [See Note 2 below]
Good extra-virgin olive oil
Salt and pepper to taste

Directions

Bring a large saucepan of salted water to the boil. While it’s coming to the boil, fill a bowl with ice and water. Blanche the broccolini (also known as baby broccoli) for about a minute, then remove from the boiling water and plunge into the ice bath to stop the cooking. Allow the broccolini to sit in the ice bath for a couple of minutes, drain, and chop.

While the water is coming to a boil, toast the pistachios in a dry skillet over medium-high heat for 2 to 4 minutes, or until you can just smell them getting toasty. Remove from the heat. Place in the bowl of a food processor and chop.

After the broccolini has been blanched and chopped, add it, along with the cheese, roasted garlic paste, and preserved Meyer lemon, to the bowl of the food processor and turn the motor on. With the motor running, drizzle in the olive oil until it reaches a consistency you like. Season with salt and pepper. This will keep in an airtight container in the refrigerator for 3 days. Makes enough to serve 6.

Note 1: To make roasted garlic puree, cut 2 heads of garlic in half. Drizzle each cut side with a generous slug of olive oil and wrap tightly in foil. Roast in a 375° oven for 45 minutes to an hour, or until the garlic is soft and golden. Allow the garlic to cool. Squeeze the garlic cloves from the head into a bowl and mash. This will keep in an airtight container in the refrigerator for up to 5 days.

Note 2: To make preserved Meyer lemons, scrub 4 to 5 Meyer lemons to remove any wax from the skin. Cut the lemons into quarters from the blossom end, making sure to keep them attached at the stem end, then layer the quarters with lots of kosher salt in a large jar with a tight-fitting lid that has been scrupulously cleaned. You want to make sure that the lemons are completely covered with the salt. Allow to sit in a cool, dark place for at least two weeks and up to six months. To use, remove a lemon from the salt, rinse, and chop.

61 Italian Salsa Verde

Oh my. Chef Saniford’s take on this classic Italian condiment is so ridiculously delicious. It can go on everything, including a simple piece of good bread. Don’t be afraid of the anchovies. They don’t taste fishy; they just add a lovely hit of umami to this utterly yummy salsa.

Ingredients

3 bunches Italian parsley, stems removed
2 shallots
4 to 6 garlic cloves
2 tablespoons capers
2 anchovy filets
1 cup, more or less, good quality extra-virgin olive oil (Chef Saniford prefers Texas olive oil)
1 to 2 teaspoons dried Calabrian chile (can substitute red pepper flakes if necessary)
Zest of 1 large lemon
Kosher salt and freshly ground pepper to taste

Directions

In a large mortar and pestle or in the bowl of a food processor, add the shallots, garlic, anchovy filets, and a good pinch of kosher salt. Pulverize until a paste forms.

Add in the capers, chiles, lemon zest, and half the olive oil. Pulverize until well combined.

Add half the parsley leaves and continue to pulverize to a smooth consistency.

Add the remaining parsley leaves and pulse, drizzling in the rest of the olive oil, until the salsa has a pesto-like consistency. This will keep for up to 5 days in the refrigerator in an airtight container.