To celebrate our love for cooking with copper this holiday season, we’ve adapted a few delicious recipes from Chef Mollie’s cookbook, Primi Piatti, for your cooking (and eating) pleasure. Whether served for a “main event” or simply as a comfort food meal on a cold winter’s night, these dishes are sure to warm the hearts and stomachs of any dinner guests that grace your doorstep over the next few months.
- 2 tablespoons olive oil
1 onion, diced
3 carrots, diced
½ bunch celery, diced
1 15.5.-ounce can pinto beans, drained and rinsed
1 small head of green cabbage, julienned
3 quarts vegetable broth
Ground white pepper
1 loaf ciabatta bread, sliced
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion and sauté until lightly browned.
- Add the carrots, celery, beans, cabbage and vegetable broth to the pot. Season with salt and pepper.
- Bring to a boil, then reduce heat to low. Stir occasionally, adding water if necessary. Let simmer for 40 minutes or until vegetables are tender.
- Grill or toast the bread until both sides of each slice are browned. Dish the ribollita into bowls and place a slice of bread on top of each. Serve promptly.
Risotto with Mushrooms
- 4 tablespoons extra-virgin olive oil, plus more for finishing
1 teaspoon + 1 tablespoon unsalted butter
2 cloves garlic, chopped
2 shallots, chopped
3 tablespoons brandy
8 ounces cremini mushrooms, sliced
4 cups Arborio rice
Salt and pepper
¼ cup tomato sauce
4 ounces mascarpone
4-6 cups vegetable broth
3 tablespoons chopped Italian parsley
- In a large, heavy pot, heat the olive oil over medium-high heat. Add 1 teaspoon butter, then the garlic and shallots. When golden, add the brandy and cook 1 to 2 minutes more.
- Add the cremini mushrooms and rice to the pot. Season with salt and pepper. Reduce the heat to medium and, stirring constantly with a wooden spoon, add tomato sauce and mascarpone.
- Continue stirring then, when the rice has absorbed the liquid, add ½ cup of broth. When the broth is absorbed, repeat, then continue cooking, stirring and adding broth in ½-cup measures as it’s absorbed, until the rice is tender, but al dente, about 15-20 minutes.
- Stir in 1 tablespoon butter and the parsley and season again with salt and pepper if necessary. Drizzle with olive oil if desired. Serve promptly.
Swiss Chard in Tomato Sauce
- 1 ½ pounds Swiss chard
1 tablespoon + ¼ teaspoon salt
1 tablespoon extra-virgin olive oil
½ cup chopped onion
1/3 cup chopped shallots
2 cloves garlic, finely chopped
½ teaspoon crushed chili flakes
1 cup tomato sauce
- In a large pot, bring 3 quarts water to a boil. Separate the chard and leaves from their stems. Roughly chop both the leaves and the stems; set aside.
- When water reaches a boil, add 1 tablespoon of salt. Add the stems, cover and cook for 3 minutes (begin timing as soon as the stems are added.) Add the leaves, cover and cook 5 minutes more.
- Drain chard in a colander, then rinse under cold water until cool. Drain again, squeezing to remove and excess liquid. Chop coarsely.
- In a large skillet, heat olive oil over medium-high heat. Add onion, shallots and garlic. Cook, stirring until golden, about 2 minutes. Stir in red pepper flakes. Add chard and tomato sauce, reduce heat to medium and cook 5 minutes. Stir in ¼ teaspoon salt. Serve promptly.