- 6
Ingredients
- 6 SERVINGS
- BEET SALAD WITH ALMOND BUTTER AND GORGONZOLA BOMBOLONI
- FOR ALMOND BUTTER
- 1/2 cup toasted Marcona almonds
- 1/2 garlic clove, chopped
- Pinch of cayenne
- 1/2 to 1 tablespoon extra-virgin olive oil
- FOR BEET SALAD
- 1 1/2 lb small (2-inch) beets without greens (2 lb with greens)
- 2 tablespoons Sherry vinegar
- 1/4 cup extra-virgin olive oil
- 3 tablespoons finely chopped shallot
- 3 tablespoons finely chopped chives
- ACCOMPANIMENTS: Gorgonzola bomboloni; coarse sea salt such as Maldon or fleur de sel
Preparation
Step 1
MAKE ALMOND BUTTER:
Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor.
With motor running, add just enough oil to make a silky paste. Season with salt.
MAKE BEET SALAD:
Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/2-inch wedges.
Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
Divide almond butter among 6 plates and top with beet salad. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side.
COOKS NOTES:
Almond butter can be made 3 days ahead and chilled, covered. Bring to room temperature before using.
Beet salad, without chives, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in chives before serving.
GORGONZOLA BOMBOLONI
MAKES 16 SAVORY DOUGHNUTS
You’ll be happy that these are generously sized, and that the recipe will leave you with a few extras. Tender textured, with an oozing cheese center, they’re sure to be devoured before the frying oil has had a chance to cool down.
1 teaspoon active dry yeast (from a 1/4-ounce package)
Scant 1/2 cup warm whole milk (105-115°F)
1 1/4 cups all-purpose flour, divided
1 large egg
2 tablespoons unsalted butter, softened
2 tablespoons sugar
1/2 teaspoon salt
1/4 lb chilled Gorgonzola, rind discarded and cheese cut into 16 (3/4-inch) cubes
About 4 cups vegetable oil
EQUIPMENT: a stand mixer fitted with paddle attachment; a deep-fat thermometer
Stir together yeast and milk in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Mix in 3/4 cup flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled and bubbly, about 1 hour.
Line a baking sheet with wax paper and lightly sprinkle with flour. Punch down dough and turn out onto a lightly floured surface. Cut into 16 equal pieces.
With lightly floured hands, flatten 1 piece of dough and put a cheese cube in center. Pinch closed, then roll into a ball and transfer to baking sheet. Make 15 more balls, arranging 1 inch apart.
Heat 2 inches oil in a 2-quart heavy saucepan over medium heat to 350°F.
Fry bomboloni, 4 at a time, turning frequently, until puffed and golden, about 2 minutes per batch.
Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F between batches. Serve hot.
COOKS’ NOTE: Bomboloni can be filled and formed (but not fried) 1 day ahead and chilled, covered.