Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For the month of September, the book is Samin Nosrat’s Salt Fat Acid Heat. I hope you’ll cook along with me! The book is available for purchase here.
Note: some recipes may be available online, but I only share links if they explicitly state it’s reprinted with permission from the author or publisher!
Cherry Tomato Confit
I love the simplicity of a tomato confit – cherry tomatoes, basil, garlic, salt, and olive oil simmer away in the oven until the tomatoes are tender and the olive is infused with all those delicious flavors. Samin recommends tossing them with pasta and spooning over chicken but my favorite way to eat it is toast bread, spread with homemade ricotta (I adore Ina’s version), and piled with the confit. The crunch of the bread, creamy rich ricotta, and bursting tomatoes make for one heavenly bite that screams summer.
Book: Salt Fat Acid Heat, page 256
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: olive oil
Pricey Ingredients: —
Recipe on Vogue.com
Spicy Broccoli Rabe with Ricotta Salata
The slow-cooked rabe is delightfully tender and flavored with onions, garlic, and lemon with some heat from red pepper flakes. I tried it two ways: with grated ricotta Salata and with a dollop of the leftover ricotta and both were wonderful!
Book: Salt Fat Acid Heat, page 264
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: ricotta salata
Pricey Ingredients: —
Recipe not online.
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