Intero Recipe Reboots

Our version of an Intero ATX salad. We're making one large, family style salad to share with this recipe.

INGREDIENTS

• Radicchio, 1 head 
• Watermelon Chunks, 8oz
• Feta Cheese, 4oz
• Toasted Salted Peanuts, ¼ cup
• Fresh Basil Leaves, 12 small
• Honey Lime Vinaigrette (recipe below)

INSTRUCTIONS

1. Core radicchio, gently separate leaves, wash, and dry.
2. Gently tear or cut leaves into thirds.
3. Place half watermelon chunks on bottom of large plate or platter, spaced out.
4. Spread radicchio leaves around atop the watermelon.
5. Scatter remaining watermelon atop leaves.
6. Crumble feta in chunks atop watermelon.
7. Dress with basil leaves, toasted peanuts, and lime vinaigrette.
8. Serve.

A version of Intero ATX's Lime Vinaigrette, thanks to All Recipes. Check out the All Recipes site for more great ideas.

INGREDIENTS

• Fresh lime juice, ¼ cup 
• Honey, 2 TBS
• White sugar, 1 tsp
• Dijon mustard, 1 tsp
• Garlic powder. ½ tsp
• Kosher salt, ½ tsp 
• Ground black pepper, ¼ tsp
• Ground cumin, ¼ tsp
• Olive oil, ½ cup

INSTRUCTIONS

1. Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin together in a blender
2. Stream olive oil into lime juice mixture while blending until well combined.
3. Drizzle over your favorite salad.

Our version of an Intero ATX's Bucatini Sottocenere al Tarufo. We're making four large servings :-)

INGREDIENTS

• Bucatini, 17.5oz 
• Sottocenere Al Tartufo, 6oz grated
• Corn, 1 ears fresh and shucked
• Garlic, 4 cloves minced
• Butter, 1 stick salted
• Heavy Whipping Cream, ½ pint
• Chives, ½ cup fresh
• Lemon, 1 cut into 4 slices for squeezing
• Sea Salt, to taste
• Ground Black Pepper, to taste

INSTRUCTIONS

Corn

1. Grill corn on hot grill or grill pan, turning regularly. 
2. Cut kernels from cob with a sharp knife. Set aside.

Pasta

1. Prepare water for pasta according to package instructions. 
2. As soon as you add pasta to boiling water, begin preparing sauce as the pasta boils.

Sauce

1. Melt 1 TBS melted butter in a large pan. 
2. Sauté minced garlic in to a golden-brown color in the melted butter. Set aside in a separate bowl.
3. Melt remaining stick of butter (7 TBS) in the same pan. Add ½ pint heavy whipping cream. Bring to a low simmer, stirring frequently.
4. Slowly stir in grated Sottocenere Al Tartufo. Keep stirring until sauce achieves a smooth, creamy consistency. 
5. Stir in minced garlic.

Prepare

1. Toss strained pasta noodles with sauce in large bowl.
2. Portion into four serving bowls. Dress with grilled corn kernels, chives, and a squeeze of lemon. Add salt and pepper to taste.
3. Serve

A version of Intero Austin Texas's Charred Cabbage, Hot Mustard, Crispy Onions, and Parmesan. Serves four. 

INGREDIENTS

• Green cabbage, 1 small cut into 8 wedges
• White or Yellow Onion, 1 small peeled and thinly sliced 
• Extra Virgin Olive Oil, ¼ cup
• Vegetable Oil, 1 cup + 1½ tsp 
• Rice vinegar, 1½ tsp
• Parmesan, ½ cup fresh grated
• Greek Yogurt, ¼ cup
• Mustard powder, 3 TBS
• White pepper, ¼ tsp
• Table Salt, ¼ tsp
• Hot water, 3 tsp
• Kosher Salt and Pepper

INSTRUCTIONS

Cabbage 

1. Preheat the oven to 450 degrees. Put a large cookie sheet on middle rack to heat.
2. Use the ¼ cup olive oil to brush cabbage wedges on both sides and then season with kosher salt and black pepper.
3. Remove the hot cookie sheet from the oven and arrange the cabbage wedges on it in a single layer.
4. Return cabbage to heated oven and roast on the center rack for 20 minutes, then carefully turn the wedges over and return back to the oven. Roast for another 15 to 20 minutes or until the cabbage has softened and charred in some parts.
5. Prepare crispy onions and hot mustard while cabbage roasts.

Crispy Onions

1. Heat up about an inch of vegetable oil (about 1 cup) in a small pan over medium heat. 
2. Once hot, add the onion slices and let them fry until browned and crispy (roughly ten minutes, but stir occasionally to make sure they're frying evenly and don't get too brown).
3. When ready, remove the onions from the oil (with a slotted spoon), place them on paper towels to absorb excess oil, and blot them with more paper towels.
4. Season lightly with salt and pepper to taste. Set aside.

Hot Mustard 

1. Mix the 3 TBS dry mustard power, ¼ tsp salt, and ¼ tsp white pepper until evenly combined. 
2. Add 3 tsp hot water and stir until a liquid paste forms and all dry ingredients are absorbed. 
3. Add 1½ tsp vegetable oil,  1½ tsp vinegar, and ¼ cup Greek Yogurt. Stir well until evenly combined.
4. Let hot mustard rest for 10 minutes covered. 

Put it Together

1. Distribute 1 or 2 cabbage wedges (depending on wedge size) onto each of 4 plates.
2. Place a spoon of hot mustard on the side each.
3. Dress with crispy onions and shaved parmesan.

Our version of an Intero ATX's Malfadine Bolognese. We're making four large servings :-) We bought our ingredients from Central Market in Austin, Texas, except for the Malfadine which came from Amazon, but feel free to substitute as you see fit.

INGREDIENTS

• Mafaldine Italian Pasta di Gragnano, approximately 1 lb
• MarRosa's Marrosas Sicilian Sauce, 1½ of two 25oz jars (any high-quality pasta sauce will do)
• Molinari & Sons Pancetta, ¼ lb cut into bite-sized pieces 
• Central Market Natural Angus Beef Ground Chuck 80% Lean, 1lb
• Central Market Kielbasa Pork Sausage, 8oz broken apart into small chunks
• Season's Select Fresh White Onion, ½ one onion, diced 
• Fresh Garlic, 2-3 cloves, diced
• Ambrosi Grana Padano, ½ cup shredded
• Fresh Rosemary, ¼ cup
• Red Pepper Flakes, ⅛ tsp
• Extra Virgin Olive Oil, 3 TBS divided

INSTRUCTIONS

1. Heat 2 TBS of olive oil in a oversized frypan or wok.
2. Add red pepper flakes when oil is hot, then the diced garlic and onion. Sauté 2-3 minutes.
3. Add all three meats (pancetta, sausage, and ground beef) to pan and sauté until done.
4. Drain most of the grease from the pan (leave a little for flavor).
5. Add 1½ jars pasta sauce to pan, stir to combine, and set to simmer.
6. Prepare pasta noodles according to package directions and drain. Be sure to add the remaining oil and a pinch of salt to pasta water before bringing to a boil.
7. Distribute pasta into four bowls, add meat sauce to each, and dress with shredded Grana Padano, and fresh rosemary.
8. Serve.