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GJELINA from Venice Beach lett GJELINA from venice beach california cooking travis lett photographs by Michael Graydon & Nikole Herriott COPYRIGHTED: NOT FOR AUTHORIZED Tuscan Kale Salad with Fennel, Radish, Bread Pizza with Asparagus, SottocenereDISTRIBUTION & Sunny Egg Contents Crumbs & Ricotta Salata Pizza with Smoked Mozzarella, Arugula & Grilled Kale with Shallot-Yogurt Dressing & Bottarga Toasted Hazelnuts Pizza with Bacon & Radicchio Introduction Garlic Confit Grilled Chicories with Crisp Fried Eggs & Bacon Pizza with Guanciale, Castelvetrano Olives & Shallot Confit Vinaigrette Fresno Chile Tomato Confit Grilled Escarole Wedges with Lemon-Anchovy Pizza with Fennel Salami Chapter One Aioli & Roasted Peppers Cherry Tomato Confit Lamb Sausage Pizza with Broccoli Rabe Condiments & Pickles Crispy Shallots & Shallot Oil Grilled Red Romaine with Bagna Cauda California Za’atar Spicy Sweet Cucumbers Chapter Four Carrot Top Pistou Kimchee with Guajillo Chile Paste Chapter Three Mint-Pomegranate Pesto Giardiniera Vegetables Toasts & Pizzas Mint-Pistachio Pest Pickled Red Onions Baby Radishes with Black Olive & Anchovy Aioli Grilled or Toasted Bread Jalapeño-Ginger-Mint Pesto Fermented Leeks Braised Fava Beans, Lemon, Black Pepper & Broccoli Rabe Pesto Pickled Fresno Chiles Avocado Toast Pecorino Charmoula Pickled Eggplants with Anchovy & Fresno Chile Mushroom Toast Braised Green Chickpeas with Pomegranate & Feta Parsley Salsa Verde Pickled Turnips with Meyer Lemon Smashed English Peas with Ricotta & Mint Pesto Braised Sweet Corn, Chile, Cilantro Feta & Lime on Sourdough Chimichurri Preserved Lemons Sautéed Green Beans, Smoked Almonds, Shallot Chicken & Duck Liver Pâté with Pickled Beets & Harissa Smoked Nuts and Fish Confit & Preserved Lemon Mustard Greens on Brioche Green Harissa Roasted or Grilled Red Pepper Charred Brussels Sprouts with Bacon & Dates Eggplant Caponata and Burrata on Toasted Horseradish Gremolata Crisp Brussels Sprouts, Chili-Lime Dressing & Baguette Smoked Walnuts Romesco Seared Morcilla with Roasted Apple, Rosemary & Chapter Two Anaheim Peppers Stuffed with Ricotta & Spigarello Bagna Cauda Black Pepper Mostarda & Chimichurri on Toasted Pasilla Peppers Stuffed with Oxtail Mojo de Ajo Salads Baguette Grilled Fushimi Peppers, Bottarga & Sesame Aioli Dandelion Greens with Lemon-Anchovy Dressing Smoked Mackerel on Rye with Mostarda, Pickled Grilled King Oyster Mushrooms with Tarragon Basic Aioli Mixed Lettuces with Yogurt Dressing & Warm Cucumber & Sprouts Butter Black Olive & Anchovy Aioli Croutons Smoked Ocean Trout Rillettes with Fermented Leeks on Rye Toast Grilled Broccolini with Garlic, Crushed Red Pepper Pimenton Aioli Gem Lettuces with Fuyu Persimmon, Pomegranate, Flakes & Red Wine Vinegar Crisp Garlic & Blue Cheese Dressing Pickled Herring, Avocado & Sesame on Rye Toast Smoked Almond Aioli Grilled Sweet Potatoes with Tahini–Green Onion– Spicy Herb Salad with Ginger-Lime Cured Salmon with Herbed Goat Cheese on Rye Spiced Yogurt Yogurt Dressing Bloomsdale Spinach Salad with Honey-Garlic Toast Buttermilk Crème Fraîche Grilled Eggplants, Mojo de Ajo & Basil Salsa Verde Dressing, Feta & Pine Nuts Goat Cheese, Walnuts & Honeycomb on Fruit & Smoked Tomato Butter Grilled Summer Squash, Za’atar & Cherry Tomato Escarole & Sunchoke Salad with Smoked Almonds Nut Rye Toast Pomodoro Sauce Confit & Preserved Lemon Gjelina Pizza Dough Soffritto Grilled Kabocha Squash with Mint-Pomegranate Arugula & Radicchio Salad with Crisp Shallots & Pizza Pomodoro Pesto Roasted Apple, Rosemary & Black Pepper Shallot Oil & Sherry Vinaigrette Pizza Pomodoro Crudo Mostarda Pan-Roasted Baby Carrots, Orange, Cilantro, Ses- Smoked Trout Salad with Grapefruit & Avocado Pizza with Spinach, Feta & Garlic Confit Garlic Chips ame & Spiced Yogurt Pizza with Nettles, Raclette & Fresno Chile Gjelina_INT_1G.indd 6-7 3/25/15 12:47 PM COPYRIGHTED: NOT FOR AUTHORIZED Pan-Roasted Baby Turnips with their Greens & Chapter Six Tomato, Horseradish & Lime Cocktail Sauce Chapter Nine DISTRIBUTION Chimichurri Spicy Ginger, Jalapeño & Lime Oven-Roasted Parsnips with Hazelnut Picada Soups, Stews & Grains Fresh-Chile Hot Sauce Dessert Slow-Roasted Acorn Squash with Hazelnuts, Vegetable Stock Wood-Roasted Prawns with Garlic, Parsley, Four Fruit Sorbets Brown Butter & Rosemary Chicken Stock Crushed Red Pepper Flakes & Lemon Blackberry-Ginger Sorbet Roasted Cauliflower with Garlic, Parsley, Crushed Beef Stock Squid with Arugula and Melon Raspberry Rosé Sorbet Red Pepper Flakes & Vinegar Tomato, Beet & Carrot Soup Squid with Lentils & Salsa Verde Strawberry & Meyer Lemon Sorbet Roasted Purple Potatoes with Aioli, Horseradish, Farro, Squash & Kale Soup with Charmoula Barbecued Octopus with Braise Black-Eyed Peas Coconut Sorbet Pickled Red Onion & Dill Chicken & Escarole Soup with Charmoula & Sardines Baked in Tomato-Pepper Sauce Olive Oil Gelato Roasted Sunchokes with Parsley Salsa Verde Lemon Striped Bass Stew with Kohlrabi, Fennel, Saffron & Ginger Gelato Roasted Baby Artichokes with Burrata, Mint-Pista- Beef Bone Broth with Greens & Poached Egg Smoked Paprika Aioli chio Pesto & Crispy Shallots Butterscotch Pots de Crème with Salted Caramel & Heirloom Bean Stew with Barley & Green Harissa Whole Grilled Sea Beam with Green Tomato, Basil Crème Fraîche Roasted Baby Beets with Tops, Herbed Yogurt & & Mint Horseradish Chickpea Stew with Tomato, Turmeric, Mint, Yogurt Panna Cotta with Winter Citrus Yogurt & Harissa Roasted Beets with Avocado, Orange, Hazelnuts & Strawberry-Rhubarb Cornmeal Crisp & Olive Oil Sherry Vinegar Wild Rice with Chorizo, Walnuts & Pomegranate Chapter Eight Gelato Seared Okra, Black Olive, Tomato Confit, Pine Wheat Berries with Fennel Broth Blackberry, Huckleberry & Ginger Pie Nuts & Chile Slow-Cooked Farro with Beet & Mint Yogurt Meat Chocolate Tart Wilted Beet Tops with Garlic, Crushed Red Pepper Farro Piccolo Cooked in Pomodoro Rustic Chicken & Duck Liver Pâté Kabocha, Olive Oil & Bittersweet Chocolate Cake Flakes & Olive Oil Rustic Corn Grits with Mushroom Sugo & Pork Shoulder & Duck Liver Pâté with Paprika & with Olive Oil Glaze Potato, Leek & Chard Gratin with Taleggio Poached Egg Garlic Warm Date Cake & Ginger Gelato Rabbit Terrine with Nutmeg & Tarragon Acknowledgments Pork & Fennel Sausage Index Chapter Five Chapter Seven Blood Sausage Pasta Fish Chorizo Spaghetti Pomodoro Crudo Lamb Sausage Spaghetti with Anchovy, Crushed Red Pepper Mackerel with Jalapeño Vinegar, Roasted Garlic, Roasted Half Chicken with Smoky Braised Kale Flakes, Garlic & Oregano Toasted Sesame & Shiso Braised Rabbit, Black Trumpet, Mustard, Paprika Ricotta Gnocchi with Cherry Tomato Pomodoro Snapper with Citrus Chile Paste, Cilantro Flower & Crème Fraîche Orecchiette with Chicken Hearts, Turnip Greens, & Olive Oil Pork Meatballs Braised in Red Wine & Tomato Pecorino & Black Pepper California King Salmon with Horseradish, Aioli, Crispy Pork Belly with Apple Cider Chives & Lemon Rye Rags with Sausage, Mushroom & Fennel Guajillo-Glazed Lamb Ribs Kanpachi with Sesame & Chile Oil Squid Ink Chitarra with Anchovy Slow-Cooked Lamb Shoulder with Orange, Yogurt Tuna & Buckwheat-Pasta Gratin Razor Clams Seared in Cast Iron with Parsley & Herbs Butter Agnolotti with Brown Butter & Walnut Picada Pan-Seared Calf’s Liver with Leeks & Red Wine Mussels with Chorizo & Tomato Confit Chicken Liver Ravioli with Radicchio, Balsamic, Charred Blade Steak with Green Peppercorn & Brown Butter & Black Pepper Oysters Sherry Pan Sauce Red Onion & Black Pepper Mignonette Steaks with Smoked Tomato Butter & Cipollini Fennel, Chile & Orange Gjelina_INT_1G.indd 8-9 3/25/15 12:47 PM COPYRIGHTED: NOT FOR AUTHORIZED Introduction DISTRIBUTION The way we are eating is broadly changing. We now understand that our food system is a reflection of our culture, one that in some cases is in desperate need of continued progress. There is a large-scale rollback of some of the practices we have become comfortable with in the last couple decades. Cooks, teachers, healthcare workers, political representa- tives, and even large organizations are accepting that their ideas of how people should be fed and how we should care for our lands, are increasingly out of sync with the changing conversation. 14 / Gjelina Introduction / 15 Gjelina_INT_1G.indd 14-15 3/25/15 12:47 PM COPYRIGHTED: NOT FOR AUTHORIZED Tuscan Kale Salad with Fennel, Radish, DISTRIBUTION Bread Crumbs & Ricotta Salata SERVES 4 TO 6 / Kale salads have become ubiquitous, especially in the green-minded state of California. But I believe Italians have been dressing cavolo nero with lemon juice and olive oil and serving it raw long before this recent infatuation. Also known as Tuscan and dinosaur kale, this particular variety has a strong fiber and dark-green-bordering-on-purple hue to its leaves. It’s not hard to see why people equate it with healthful eating, as it evokes minerality and soil-rich nutrients, and it is remarkably resilient after harvest. Oily, rich, and garlicky homemade bread crumbs elevate this salad far past a simple statement of mind- ful eating. I don’t recommend leaving them out or substituting store-bought junk. And do seek out ricotta salata, a salted and pressed version of fresh ricotta with a creamy, salty flavor and a dry, almost crumbly texture. 1 Tbsp + 2 tsp extra-virgin olive oil, plus more as needed 6 radishes, thinly sliced 2 large bunches Tuscan kale, stemmed and 1 fennel bulb, trimmed and shaved with a vegetable peeler cut into ¼-in- [6-mm-] wide strips 1 large handful Garlic Croutons (page 000), fully cooled Kosher salt 2 oz [55 g] ricotta salata
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