114 THE WORKBOOK
(½ cup), plus 1 tomatillo, cut into paper-thin rounds 16 Malabar-spinach buds 24 papalo leaves 2 tablespoons fresh bush-basil leaves, or 1 tablespoon chopped fresh Italian basil 1 teaspoon grated lime zest, plus 2 tablespoons fresh juice Flaky sea salt, such as Jacobsen (available at jacobsensalt.com), for serving
Divide burrata evenly among 8 small glasses or bowls; drizzle each generously with oil. Top evenly with diced tomatillos, spinach buds, papalo, and basil. Sprinkle with zest, juice, and salt. Add tomatillo rounds, pressing them against sides of glasses to adhere. Serve. GRILLED HERITAGE PORK WITH PLUMS, FARRO VERDE, AND SUMMER HERBS Active Time: 55 min. Total Time: 2 hr. 55 min., plus marinating Serves: 8 to 10
Farro verde is harvested early, when still green, then roasted for extra nuttiness and flavor. Regular farro can be substituted. Grilling the bone-in loin with the fat cap still intact ensures juicy, flavorful meat that won’t dry out on the grill. PORK
1 6-bone section of a bone-in pork loin (5 to 6 pounds), preferably with fat cap attached Kosher salt and coarsely ground black pepper FARRO
3 cups farro verde 2½ cups vegetable or chicken broth, preferably homemade 1 fresh bay leaf Kosher salt SALSA VERDE
3 tablespoons chopped shallot (from 1 large shallot) 1 tablespoon chopped garlic (from 3 cloves) Kosher salt
2 cups packed flat-leaf parsley leaves, chopped 6 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves 1 tablespoon fresh oregano leaves 1 fresh bay leaf, finely chopped 2 tablespoons red-wine vinegar 8 plums, such as Flavor Grenade, Dapple Dandy, Green Gage, Santa Rosa, Flavor King, Catalina, or Elephant Heart, halved, pitted, and cut into wedges, for serving Thyme, oregano, and opal basil sprigs (optional), for serving
1. Pork: Season pork all over with 3 tablespoons salt and 1 tablespoon pepper. Cover with plastic and refrigerate at least 8 hours and up to 1 day.
2. Remove pork from refrigerator, unwrap, and pat dry 1 hour before grilling. Open grill vents and remove main grate. Fill a chimney with natural lump hardwood charcoal; place on small lower grate. Ignite; let burn until top layer is turning ash gray, about 20 minutes. Pour coals onto one side of grate. Top with main grate. Cover grill with vents open; preheat 5 minutes to 350°. Place pork on main grate, opposite coals (indirect heat), fat-cap-side up and bones facing away from coals. Cover and cook, adding a handful of fresh charcoal to grill every 20 minutes to maintain temperature, until a thermometer inserted into center of pork nearest (but not touching) bone registers 125°, about 1 hour. Move pork to direct heat; cook, turning occasionally, until browned all over and thermometer registers 138°, 5 to 10 minutes more. Remove pork from grill; let stand at least 20 minutes and up to 1 hour before carving. 3. Farro: Combine farro, broth, 2 cups water, bay leaf, and 2 teaspoons salt in a medium saucepan. Bring to a boil, then reduce heat to medium, partially cover, and simmer until farro
is tender and liquid has evaporated, 18 to 20 minutes. Remove from heat; let stand, covered, 5 minutes (drain off any excess liquid, if necessary). 4. Salsa verde: Combine shallot, garlic, and 1 teaspoon salt in the bowl of a food processor; process to a paste. Add parsley and 3 tablespoons oil; continue processing to a fine paste. Add thyme, oregano, and bay leaf; pulse just until combined. Stir in remaining 3 tablespoons oil. If not serving right away, cover surface of salsa verde with plastic up to 2 hours. Stir in vinegar just before serving. 5. Slice loin from rack of pork; cut rack into ribs, then thinly slice loin. Remove bay leaf from farro and transfer to a serving platter. Serve sliced pork and ribs over farro, with plums, herb sprigs, and salsa verde.
STRAWBERRYAND-TARRAGON SHRUB Active Time: 40 min. Total Time: 2 hr. 40 min., plus infusing Makes: 2½ cups shrub base (enough for about 20 servings)
You can make a shrub into a lowalcohol cocktail called a shim by adding a splash of sparkling wine, vermouth, or your favorite aperitif. 1 pound strawberries, hulled and halved (about 3 cups), plus more for serving (optional) 1½ cups sugar 8 sprigs tarragon, plus more for serving (optional) 1½ cups red-wine vinegar Chilled sparkling water, for serving
1. In a large nonreactive pot (such as stainless steel), combine berries, sugar, and tarragon. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil).
Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard tarragon. Strain shrub base; reserve pickled berries (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month. 2. Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more tarragon and fruit. Serve immediately. VARIATIONS
Peach and Bay Laurel: For shrub base, use 1 pound yellow peaches, cut into ½ -inch wedges (about 3 cups); 1½ cups sugar; 8 fresh bay leaves; and 1½ cups champagne vinegar.
Blackberry and Sage: For shrub base, use 1 pound blackberries (about 3 cups); 1½ cups sugar; 10 fresh sage leaves; ¾ cup red-wine vinegar; and ¾ cup sherry vinegar. CHARRED-CUCUMBERAND-RADISH SALAD WITH YOGURT Active/Total Time: 40 min. Serves: 8
For the best flavor, cook the cucumbers and radishes directly in the hot embers or coals of a wood-burning fireplace or in a grill with natural hardwood lump charcoal. If you’re using a gas grill, char them on the hottest part, preheated to the highest setting and covered. The edible flowers and leaves are available at chefsgarden.com. 8 mini cucumbers, such as Persian, Armenian, serpent, or burpless, 2 peeled lengthwise into thin strips, 6 left whole 1 bunch golf ball–size radishes, such as watermelon (about 10) 2 cups Greek yogurt or labneh 3 tablespoons extra-virgin olive oil, plus more for drizzling
Flaky sea salt, such as Jacobsen (available at jacobsensalt.com)
