Read an Excerpt

Chapter One

Baked Ricotta and Spinach Tart

Serves 6 to 8

Inspired by a treasured Romano family recipe, this savory deep-dish tart is wonderful as an appetizer or as a meal in itself accompanied by a crisp salad. Served on the side, hot Tomato Coulis further enlivens the tart.

30 ounces whole-milk ricotta cheese (4 cups)
2 cups all-purpose flour
1 teaspoon kosher salt
12 tablespoons (11/2 sticks) butter, cut into 1/2-inch pieces and chilled
5 tablespoons ice water
2 tablespoons olive oil
1 pound spinach, stemmed and cleaned
1/8 teaspoon freshly ground black pepper
1/2 cup peeled and diced onion
11/2 teaspoons minced fresh marjoram
1/4 pound prosciutto, diced (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg

1. Place the ricotta in a strainer lined with cheesecloth and allow to drain over a bowl, covered and refrigerated, for 2 hours.

2. To prepare the tart dough, combine the flour and 1/2 teaspoon of the salt in a bowl. Add the chilled butter and, using your fingertips or two knives, blend until the mixture resembles coarse meal. Work in the ice water until the dough holds together. Form the dough into a smooth, flat disk, wrap in plastic, and refrigerate for at least 1 hour.

3. Lightly flour a clean work surface and roll the dough into a 16--inch disk.Place the rolled-out dough into a 10 x 2 1/2 -inch-deep cake pan or springform mold.Pressing with your fingertips, flute the top edges of the dough.Place in the freezer and chill thoroughly, about 30 minutes.

4. In a medium skillet, heat 1 tablespoon of the olive oil over high heat andsauté the spinach, stirring constantly until wilted, about 2 minutes.Season with 1/4 teaspoon salt and half the pepper.Place the cooked spinach in a colander and drain.Chop fine and reserve.

5. In the same skillet, add the remaining tablespoon olive oil and cook the onion 3 to 5 minutes over medium heat until translucent.Add the marjoram and prosciutto.Stir and cook an additional 2 minutes.Set aside.

6. Preheat the oven to 425 degrees F.

7. In a large bowl, beat the eggs and add the drained ricotta, spinach, onion, and prosciutto.Season with the nutmeg and remaining salt and pepper.Set aside.

8. Line the tart shell with aluminum foil and fill with dried beans or pastry weights.Bake for 12 to 15 minutes, until the dough is set.Remove the foil and beans and cook an additional 10 minutes, or until the dough is light brown.

9. Lower the oven temperature to 375 degrees.Spread the ricotta and spinach mixture evenly in the tart, place on the middle rack of the oven, and bake for 1 hour and 10 minutes, until the filling is set and the top golden brown.Let rest for 15 to 20 minutes, slice into wedges, and serve.

---

Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette

Serves 4

In this recipe, the salmon is seared on one side while the other side is flash-roasted in a hot oven.The richness of the fish is set off by the tangy and slightly sweet vinaigrette made with orange juice, balsamic vinegar, and herbs.A perfect accompaniment for this dish is Three-Grain Pilaf with Almonds and Shiitake Mushrooms.

Sauce

3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 anchovy fillet, very finely minced (optional)
2 tablespoons finely minced onion
2 teaspoons each coarsely chopped parsley, basil,and mint
2 tablespoons finely minced orange zest
1/8 teaspoon kosher salt
Freshly ground black pepper

Salmon

4 6-ounce skinless fillets of salmon
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil

1. Preheat the oven to 450 degrees F.

2. Combine all the sauce ingredients in a glass jar, cover tightly, and shake vigorously.Reserve.

3. Season the salmon with salt and pepper to taste.In a skillet large enough to hold all the salmon, heat the olive oil over high heat. Place the salmon in the pan with its original skin side down.Transfer the pan to the oven and roast for 8 to 10 minutes, until medium rare, or longer if desired.Transfer the cooked salmon to a serving platter and keep warm while finishing the sauce.

4. Wipe out any olive oil remaining in the skillet and add the sauce.Heat through for a few seconds over high heat, spoon the sauce over the salmon, and serve.

Union Square Cafe Cookbook. Copyright © by Danny Meyer. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.