Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Barley,
Fennel, and Beet Salad
Ingredients (Serves 6)
500 ml. cooked barley (150 ml. dried)
1 thinly sliced fennel bulb
2 thinly sliced small golden beets
1/2 thinly sliced small red onion
75 gr. chopped toasted almonds
50 ml. torn fresh mint in a large bowl
75 ml. olive oil
45 ml Sherry vinegar or red wine vinegar
Salt
Pepper
Method
Toss cooked barley add sliced fennel bulb, sliced small
golden beets, thinly sliced small red
onion, toasted almonds, and torn fresh mint in a large bowl with 1 oil and
Sherry vinegar or red wine vinegar; season with salt and pepper.
Barbecue-Glazed
Salmon with Green Beans and Corn
Ingredients (serve
4)
Salt and black pepper
250
gr. frozen corn
75
ml barbecue sauce
75
ml torn fresh
basil leaves
Method
1. Set an oven rack in the highest position and heat oven to
225 C.
2. Heat the oil in a large skillet over medium-high heat.
Add the green beans salt, and pepper.
3. Cook, tossing frequently, until the green beans begin to
soften, 5 to 7 minutes. Add the corn and cook, tossing frequently, until
the vegetables are tender, 3 to 4 minutes more. Fold in the scallion greens.
4.
Meanwhile, place the salmon on a foil-lined baking sheet and season with salt
and pepper.
5.
Dividing evenly, brush with the barbecue sauce. Bake until cooked through, 8 to
12 minutes.
6.
Serve the salmon with the vegetables and sprinkle with the basil.
Rhubarb Pie
600. ml all-purpose flour
30 ml granulated sugar
5 ml. salt
250 gr cold, butter, cubed
60 ml. ice-cold water
FILLING
1.75 gr. Chopped fresh rhubarb, cut into
250 ml. granulated sugar
5 ml. vanilla
1 egg, beaten
15 ml water
5 ml coarse sugar
Method
1. Whirl flour with 50 gr granulated sugar and salt in a
food processor.
2. Add butter. Pulse until finely crumbled. With machine
still running, add water, bit at a time, and continue whirling until a ball
forms, 30 sec. Divide pastry in half. Form into 2 discs.
Wrap each with plastic and chill in refrigerator for 30 min.
3. Combine rhubarb with 200 gr. granulated sugar in a large
saucepan and set over high. Boil, and then reduce heat to medium. Cook,
stirring often, until mixture is very thick and reduced to 20 to 35 min. Stir in vanilla and cool slightly, 5 min.
4.
Position rack in lower third of oven. Preheat to 190 C.
5. Beat egg
with water in small bowl. On a lightly floured surface, roll out 1 pastry
disc into a circle. Lift onto a pie pan set on a baking sheet. Press dough over
bottom and up sides of pan, leaving 2 to 3 cm, and overhang. Scrape rhubarb
mixture into pastry. Brush overhang with egg wash. Roll out second pastry disc
into a circle,plkace on top of pie dish.
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile
it only takes a minute” - Otto
