Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of
William Morrow Cookbooks, 2018
Publisher Description
From the author of the New York Times bestselling, IACP Award-winning Twelve Recipes comes a charming vegetable-focused cookbook with sixty recipes that add depths of flavor using three key ingredients: almonds, anchovies, and pancetta.
Celebrated chef and home cook Cal Peternell likes to eat today the way people have been eating forever: with vegetables at the center of the plate, seasoned with a little bit of meat or fish to make a meal savory and satisfying. A little of the right kind of meat goes a long way, and in this book, the right ones are anchovies and pancetta, along with almonds, because nuts are the meat of the plant world. Cal uses them first for flavor, but also because it makes sense: taking savory little bites is inarguably better than big meaty mouthfuls. The salt in anchovies and pancetta draws out and enhances flavors, enriching the rest of the dish, and almonds compare favorably fat-wise and can bring a major flavor boost, especially when they’re ground up. This kind of cooking is healthy, leans toward sustainability, and is economical in a way that pleases both palate and pocketbook.
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Recipes
Almonds
- Carrot and Almond Soup with Saffron and Coriander
- Ajo Blanco
- Cucumbers and Melon with Spicy Almond Croccante, Cilantro, Basil, and Scallions
- Almond Butter and Cucumber Sandwiches with Shallots
- Snap Peas Amandine
- Green Beans with Shallots, Basil, and Almonds
- Pan-Roasted Eggplant Salad with Peanut and Hot Red Pepper Sauce
- Almond and Red Pepper Muhammara
- Baked Stuffed Vegetables with Almonds, Currants, Saffron, and Bread Crumbs
- Steamed Clams with Almond and Parsley Butter and No Linguine
- Sweet Corn with Almonds and Sage
- Parsley and Walnut Pesto with Pecorino
- Dukkah
- Greens Gratin with Cashews, Cilantro, Ginger, and Bread Crumbs
- Celery and Apple Salad with Pounded Almonds, Anchovies, Parmesan, and Parsley
- Pork Meatballs with Farro, Hazelnuts, and Sage
- Cauliflower with Almond Aillade
- Almond Granita
- Totally Baked Peach
- Almond Butter Cookies with Chocolate
Anchovies
- Cucumber and Green Tomato Salad with Avocado, Fish Sauce, Cilantro, and Lime
- Artichokes and New Onions Baked with Anchovies and Bread Crumbs
- Celery and Radishes with Anchovy Butter
- Thick Toast with Kale, Cardoons, Garlic, and Anchovies
- Green Beans and Potatoes with Anchovies, Tarragon, and Dill
- Green Bean and Frisée Salad with Almond and Anchovy Dressing
- Anchoïade de Croze
- Crisp Toast-Bite with Basil Leaf, Anchovy Fillet, Sambal Oelek Dab, and a Peanut
- Roasted Sweet Pepper and Egg Salad with Anchovies, Olives, and Capers
- Penne alla Tuna-nesca
- Pan Bagnat
- Tonnato Sauce
- Bagna Cauda Salada with Optional Truffle Upgrade
- Spaghetti alla Bottarga
- Fried Anchovy and Sage Sandwichettes
- Griled Anchoïade-Soaked Bread with Eggs and Herbs
- Caesar’s Gougères
- Okonomiyaki
- Tapenade
- Bigoli in Salsa
Pancetta
- Pancetta
- Buttered Peas with Pancetta, Lettuce, and Sage
- Arugula and Fennel Salad with Mint, White Beans, and Crisped Prosciutto
- Warm Spinach Salad with Bacon, Egg, and Sherry-Shallot Vinaigrette
- Roasted Pancetta-Wrapped Asparagus with Mustard and Egg
- Green Beans and Peppers with Pancetta, Garlic, and Sage
- Grilled Pancetta-Wrapped Figs Smashed on Toast
- Piperade with Pancetta and Baked Eggs
- Roasted Tomato and Fennel Soup with Basil, Pancetta, and Aïoli Toasts
- Salsa Rustica with Egg and Pancetta
- Greens with Big Chunks of Braised Pancetta and Garlic Cloves
- Bucatini alla Gricia
- Brussels Sprouts with Pancetta, Ginger, and Cilantro
- Bacon-Wrapped Potato Gratin
- Escarole Soup with Pancetta and Garlic Toast
- Rumakis
- Celery Gratin with Bacon
- Oysters Baked with Celery Root, Cream, and Pancetta
- Warm Bread with Lardo and Black Truffle
- Creamy White Beans with Pancetta and Rosemary