Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own by Michael Harlan Turkell & Daniel Boulud

Author:Michael Harlan Turkell & Daniel Boulud [Turkell, Michael Harlan]
Language: eng
Format: epub
Publisher: Abrams
Published: 2017-08-08T07:00:00+00:00

Sauce Caramello with Fritto Misto

SAUCE CARAMELLO WITH FRITTO MISTO,

FROM BARBARA LYNCH, NO. 9 PARK, BOSTON, MASSACHUSETTS, BY WAY OF GUALTIERO MARCHESI

SERVES 4

For the sauce caramello:

2 cups (400 g) SUGAR

½ cup (120 ml) ROOM-TEMPERATURE WATER

6 tablespoons (90 ml) WHITE WINE VINEGAR

1 pinch SALT

RED PEPPER FLAKES, optional

In a medium saucepan over medium-low heat, combine the sugar and water. Cook, stirring occasionally with a wooden spoon, until the sugar has dissolved. Turn the heat up to medium-high and continue to cook until the sugar begins to caramelize, about 10 minutes. Working off the heat, add the vinegar; use caution, as the sauce will foam up. Stir and season with the salt. If you’d like a little heat, add a pinch of red pepper flakes. Return to heat for another 2 minutes for it all to come together. Remove fron the heat and allow the sauce to cool to room temperature. Sauce Caramello can be stored at room temperature for up to a day and up to a week in the refrigerator. Warm the sauce over low heat to bring it back to room temperature.

For the fritto misto:

½ cup (65 g) ALL-PURPOSE FLOUR

½ cup (65 g) CORNSTARCH

¼ teaspoon KOSHER SALT

¼ teaspoon FRESHLY GROUND BLACK PEPPER

2 cups (480 ml) ICE-COLD WATER OR SPARKLING WATER

1 quart (1 L) CANOLA OIL

1 VIDALIA ONION, sliced ¼-inch (6-mm) thick

2 MEDIUM ZUCCHINI, cut into batons

1 bunch BROCCOLI, cut into florets

1 pound (455 g) SQUID, cleaned and cut crosswise into ½-inch (12-mm) rings, tentacles left whole

Mix the flour, cornstarch, salt, and black pepper in a glass bowl. Slowly whisk in the water or sparkling water. Some lumps may remain. Set the bowl in a larger bowl with enough ice water to keep the batter chilled.

Fill a medium, heavy stainless-steel saucepan halfway up with the oil. Heat over medium heat until the temperature registers 375°F (190°C) on a deep-fry thermometer. Test the oil with a drop of batter. It should form a small ball and begin to sizzle.

Working with 2 or 3 pieces of one kind of vegetable at a time, coat them in the batter, giving each one a quick shake to remove excess batter. Carefully drop them one by one into the oil. Using tongs or a slotted spoon, turn the pieces as they cook so all the sides are lightly golden. Drain fried vegetables on a paper towel-lined surface, lightly seasoning each piece as it is pulled. Working in batches, finish frying all the vegetables, followed by the squid. Serve immediately alongside Sauce Caramello.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.