Mangia

Salami & Cheese Potato Crocchette

Makes about 25 crocchette ¼ pounds russet potatoes (about 2 to 3) 2 bay leaves 1 tablespoon black peppercorns 2 heads garlic, halved horizontally 1 teaspoon kosher salt, plus more for seasoning 3 ounces thinly sliced Genoa salami, cut into 1/8-inch dice 2 ounces sharp provolone cheese, roughly chopped into 1/4-inch dice 1 large egg ¾ cup finely grated ParmigianoReggiano cheese 2 tablespoons potato starch ½ teaspoon granulated onion ½ teaspoon granulated garlic ½ teaspoon freshly ground black pepper Neutral oil, such as vegetable, for deep-frying (about 6 cups)

• Place the potatoes in a large pot with the bay leaves, peppercorns, and garlic. Add water to cover and season with kosher salt (about ¼ cup for every 8 cups water).

Bring the water to a simmer over high heat, then reduce the heat to keep at a low simmer and cook, uncovered, until you can pierce the potatoes with a fork, 30 or 40 minutes. If you boil them too vigorously, the skin might start to come off and the potatoes will get too starchy.

Drain, discard the aromatics, and set the potatoes aside until cool enough to handle. • Peel the potatoes (discard the skin) and pass them through a potato ricer or food mill over a large bowl. (If you don’t have either you can press the cooked potato through a fine-mesh sieve with the back of a spoon.) You should have about 2 packed cups of riced potatoes. • Add the salami, provolone, egg, parmesan, potato starch, granulated onion, granulated garlic, the 1 teaspoon salt, and the pepper to the bowl and mix well with a large spoon until evenly incorporated. Using your hands, roll the mixture into 1½-inch spheres (about 2 tablespoons each) and arrange on a baking sheet for frying. (Uncooked, rolled crocchette can be kept in the refrigerator for up to 1 day before frying.) • Line a baking sheet with paper towels. Pour 3 to 4 inches oil into a large heavy-bottomed pot or

Dutch oven and heat to 350ºF over medium-high heat.

If you like this recipe, check out Italian American: Red Sauce Classics & New Essentials by Angie Rito & Scott Tacinelli with Jamie Feldmar.

• Working in batches to avoid overcrowding, fry the crocchette until golden brown and crispy, 1½ to 2 minutes, stirring occasionally. Carefully remove with a slotted spoon and set on the paper towels to drain. Season with salt while still warm.

Farfalle with White Vodka Sauce

Serves 4 to 6 ¾ cup (1½ sticks) unsalted butter 2½ cups thinly sliced yellow onions (about 2 medium) 1½ cups thinly sliced shallots (3 to 4 medium) 1 tablespoon plus 2 teaspoons kosher salt, plus more for the pasta water ¼ teaspoon ground white pepper 1 cup vegetable stock or unsalted chicken stock 1 cup crème fraiche ½ cup finely grated Parmigiano-Reggiano cheese 1 pound farfalle

• In a medium pot, melt 8 tablespoons (1 stick) of the butter over medium heat. Add the onions, shallots, salt, and white pepper and stir well to combine. Cook, stirring often, until the onions release their liquid and wilt, 10 to 12 minutes. • Add the vodka, increase the heat to high, and continue to cook, stirring often, until the alcohol is evaporated, about 4 minutes. Add the stock and continue to cook, stirring often, until the onions are very translucent and soft and the liquid is fully evaporated, another 7 to 9 minutes. • Carefully transfer the onion mixture to a blender along with the crème fraiche and parmesan. Open the steam vent in the blender lid and cover the opening with a towel to avoid hot splatter and blend on high until very smooth, about 3 minutes. • In a large pot, bring 4 quarts water and ½ cup kosher salt to a boil over high heat. Add the farfalle and cook the fresh pasta until the ends are soft and the middle is just cooked through, about 1 minute 30 seconds; for dried, cook according to the package directions. Drain and return to the cooking pot. Add the pureed sauce from the blender and heat over medium-high until the sauce bubbles; it should thicken and coat the pasta in an even layer. Add the remaining 4 tablespoons butter and stir until melted and velvety.