Sweet figs balance sharp blue cheese in this sophisticated hors d'oeuvre from chef Pierre Schaedelin.
Open-Faced Baguette with Cured Salmon and Sauce Tartare
Open-Faced Baguette with Mushrooms and Artichokes
Open-Faced Baguette with Prosciutto and Green Olive Tapenade
The trick to making these light, fine-textured Italian dumplings is to avoid overworking the potatoes when pureeing and the dough when mixing and kneading. A potato ricer or food mill will produce the fluffiest results; a food processor should never be used, as it will make the potatoes gluey.
To make the best pizzas, you'll need a pizza stone, which is placed on an oven rack and heats up while you prepare the dough, and a pizza peel, a flat board with a long handle that lets you deposit the pizza intact on the stone. If you don't have a pizza peel, use a large piece of cardboard instead.
This dish is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather than boiling retains their vitamin C and B6 content.
This recipe for fregula with asparagus and gorgonzola is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook.
Special thanks to Laurie Smith for providing this lovely photograph.