THE DEL POSTO COOKBOOK
BY MARK LADNER WITH MICHAEL R. WILSON
Forwards by Mario Batali and Joe Bastianich
When the new Del Posto Cookbook by Mark Ladner, the executive chef at a New York City restaurant came across my desk, I was reminded about the exciting experience I had dining at this elegant two-story restaurant that serves 400 people nightly. The cookbook is also memorable with luscious food photography by Paulette Tavormina and enticing recipes that feature sophisticated renditions of “old country” recipes that have been tested for the home cook.
Chef Ladner, has included recipes with chapters ranging from assaggi (little tastes) to biscotti and caramelle (candy) in addition to a thoughtful afterword called Reflection From Back of House. Recipes from Mario Batali and Lidia Bastianich, Del Posto’s founders, are also included. Some of the recipes include wine pairing suggestions of Italian varietals to pour with some of the dishes. The restaurants wine cellar has more than 50,000 bottles with wines that date back to the 1930s.
Here is a recipe to try:
BRUTTI MA BUONI COOKIES
Makes about 28 cookies
½ pound (226 grams) blanched hazelnuts (see note)
3½ large egg whites (105 grams)
1¼ cups (250 grams) sugar
1 teaspoon (4 grams) kosher salt
¼ teaspoon (scant ¾ gram) cinnamon
¼ teaspoon (1.25 milliliters) pure vanilla extract
SPECIAL EQUIPMENT: parchment paper or 2 silicone baking liners (such as Silpat)
Heat the oven to 325ºF (163ºC) with racks in the middle and upper third. Line two baking sheets with parchment paper or silicone baking liners.
Spread the hazelnuts on a rimmed baking sheet. Toast in the oven on the middle rack, stirring twice, until golden, 18 to 20 minutes. Transfer the pan to a wire rack and let the nuts cool completely.
Reduce the oven temperature to 300ºF (149ºC).
In the bowl of a food processor, pulse the cooled nuts to a fine powder (make sure the nuts are completely dry and do not over mix; otherwise, the nuts will become pasty). Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until they are frothy and begin to increase in volume, about 3 minutes. With the machine running, slowly add the sugar, then continue beating for 5 minutes. Increase the speed to high and beat until the mixture becomes thicker and shiny, about 10 minutes. Fold in the powdered hazelnuts, salt, cinnamon, and vanilla.
Drop about 2-tablespoon (20-gram) spoonfuls of batter onto the prepared baking sheets, spacing them at least 2 inches (5 centimeters) apart. Bake, rotating the pans once halfway through, until the cookies are lightly golden and set, 35 to 40 minutes. Transfer the baking sheets to wire racks and let the cookies cool completely. The cookies keep, in an airtight container at room temperature, for up to 2 weeks.
NOTE: If you can’t find blanched hazelnuts, you can use the skin-on type: Spread the nuts on a rimmed baking sheet and bake at 325ºF (163ºC) until they are lightly golden and the skins blister, 15 to 20 minutes. Wrap the warm toasted nuts in a clean kitchen towel and rub to remove the loose skins. Don’t worry about skin that does not come off. Let cool completely, then transfer the nuts to the food processor and proceed with the recipe.
Excerpted and adapted from the book The Del Posto Cookbook, by Mark Ladner with Michael R. Wilson. © 2016 by Mark R. Radner LLC. Reprinted with permission of Grand Central Life & Style. All rights reserved.
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