Page 35 - The Valley Table - Summer 2021

HEIRLOOM TOMATO SALAD WITH
BURRATA BASIL PESTO
COURTESY OF CHEF SCOTT CONANT CELLAIO / MONTICELLO
Ingredients
Serves 4-6
1 pint cherry tomatoes, halved
1⁄2 cup plus 11⁄2 tablespoons extra-virgin olive oil, divided 11⁄2 tablespoons red wine vinegar, divided
3 tablespoons balsamic vinegar, divided
Kosher salt and freshly ground black pepper
11⁄2 teaspoons finely chopped oregano
11⁄2 teaspoons finely chopped basil
1 teaspoon Dijon mustard
6 mixed heirloom tomatoes, cut into slices and wedges 5 fresh basil leaves, sliced, plus extra for garnish
7–8 crouton pieces
Basil pesto (see recipe below)
4 burrata di bufula, cut into quarters
Method
1. Marinate the cherry tomatoes: Combine the tomatoes with the 11⁄2 tablespoons olive oil, 1⁄2 tablespoon red wine vinegar, 1 tablespoon balsamic vinegar, oregano, finely chopped basil, and a couple pinches salt. Let sit at room temperature for 30 minutes to 1 hour to meld the flavors. (You can also refrigerate the marinated tomatoes for up
to 8 hours. Bring to room temperature before assembling the salad.)
2. Make the vinaigrette: In a small bowl, whisk together the remaining red wine vinegar, balsamic vinegar, olive oil, and Dijon mustard. Season to taste with salt and pepper.
3. To serve, toss the heirloom tomatoes with sliced basil and just enough of the vinaigrette to coat lightly. Divide the tomatoes among six serving plates, intertwining the burrata cheese. Top with cracked black pepper, basil pesto, croutons, and if desired, more basil.
BASIL PESTO
Ingredients
2 cups packed basil leaves, no stems 1⁄2 cup Parimigiano Reggiano, grated 1 teaspoon kosher salt
1⁄2 cup extra virgin olive oil
1⁄3 cup pine nuts
1 garlic clove, minced
Method
In a food processor, pulse basil, pine nuts, garlic, and salt 4–5 times. Turn on processor and pour oil in a quick, but steady stream, ensuring the basil doesn't turn brown from overheating. Add salt and oil to taste.
TOMATO & CRAB SPAGHETTINI
COURTESY OF CHEF RALPH BELLO
HERITAGE FOOD + DRINK / WAPPINGERS FALLS
Ingredients
Serves 2
1⁄2 cup extra-virgin olive oil, divided
5 garlic cloves, sliced
2 pints mixed heirloom cherry tomatoes, halved
3⁄4 cup dry white wine
1⁄2 pound spaghettini, preferably bronze-die extruded
8 oz peekytoe or blue crab
1⁄2 bunch (1 oz) fresh basil, chiffonade, plus 12-15 small
leaves for garnish
Salt and pepper to taste
Method
1. Bring a large pot of salted water to a boil.
2. Combine garlic and 3 tablespoons oil in a large, cold
sauté pan. Turn on heat and cook for 2–3 minutes, just until the garlic starts to turn brown. Remove pan from heat, and add tomatoes and wine. Return to heat, and simmer for 2–3 minutes. Pull sauté pan off the heat.
3. Cook pasta, stirring occasionally, until just al dente, about 2 minutes less than the package directions. Reserve 3⁄4 pasta cooking water.
4. Add drained pasta to sauté pan, turn heat back on, and simmer, tossing frequently, for 1 minute. Add crab and chiffonade basil, and continue to stir until everything is incorporated. Taste and adjust seasoning, if needed. Plate pasta and garnish with remaining basil and olive oil.
photos by ken goodman (left); chef ralph bello (right)
june – aug 2021 valleytable.com 33