Enjoy an Italian take on an Irish classic
If you’ve been to my restaurant OTTO Enoteca e Pizzeria in New York City, you know that the verdure — or vegetable — section of our menu is just as extensive as the pizza and pasta. That’s because, to me, there’s nothing better than getting people psyched about fresh, seasonal produce with a variety of antipasti. If you’re new in the kitchen and want to experiment with the deliciousness of vegetables at home, I suggest starting with a basic recipe like potato and golden beet hash with mascarpone — look for it in Molto Batali (Ecco, 2011). It’s my Italian take on an Irish classic and is just in time for St. Patrick’s Day.
Akin to a painter’s blank canvas, the potato is perhaps the most versatile vegetable in the world and simply requires olive oil, salt and a dash of creativity. Although I became most familiar with potatoes in the form of my mother’s pillowy gnocchi, I absolutely love transforming this staple crop into a hash. The key here is shopping for the right potato. Go for an absorbent, starchy variety like a russet rather than a waxy fingerling, as you’ll want to soak up the brown bits of red onion and sweet golden beets that caramelize in the cast-iron skillet.
Once sauteed and finished in the oven, you’ll know the hash is just right when the potatoes are crisp and the beets tender. Dollop with creamy mascarpone and a sprinkle of fresh thyme — like you might with sour cream and chives on a baked potato — for a subtle tang and a perfectly rich garnish. Serve as a side dish with corned beef for a true Irish feast, or fry up a couple of eggs for the ultimate Irish-American (with a hint of Italiano) breakfast.
POTATO AND GOLDEN BEET HASH WITH MASCARPONE
Serves 8 to 10 as a side dish or as an antipasto
Ingredients: 1/4 cup extra-virgin olive oil 5 large russet potatoes, unpeeled, scrubbed and cut into 1/4-inch cubes 3 large golden beets, peeled and cut
into 1/4-inch cubes 1 medium red onion, chopped into
1/4-inch dice Salt and freshly ground black pepper,
to taste 1 tablespoon fresh thyme leaves 1 cup mascarpone
Directions: Heat the oven to 425 degrees. In a 14-inch cast-iron skillet, heat the olive oil over medium-high heat until smoking. Add the potatoes, beets and onions, and cook, stirring gently regularly with a wooden spoon, until light golden brown and softened but not falling apart, 12 to 14 minutes. The vegetables should be soft to eat, and the potatoes a little crispy. Season with salt and pepper, add the thyme leaves, and stir thoroughly.
Place the skillet in the oven, and cook for 15 minutes, until the hash is crisp on the bottom. Using a large spoon or a spatula, turn the hash out onto a warmed platter, forming a pile of similar-sized small pieces. Serve immediately, with the mascarpone on the side.