With winter fully settled over the North, we team up with Myles Anton, gastronome-in-chief at both Trattoria Stella and The Franklin, to learn the art of braising. Read the full article here.
More recipes by Chef Myles Anton:
- 2 tablespoons vegetable oil
- 2 heads cauliflower
- 1 teaspoon kosher salt
- 12 cippolini onions, peeled & rough chopped
- 6 shallots, peeled and halved
- 1 teaspoon minced garlic
- 3 whole carrots, peeled
- 8 fingerling potatoes
- 1 teaspoon nutmeg
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 2 cups vegetable stock or water
- Pinch cracked black pepper
- Fresh basil
Pre-heat oven to 350 degrees. Add vegetable oil to cast iron enameled Dutch oven on stovetop over medium-high heat. Season cauliflower heads with kosher salt and sear, topside down, until golden brown. Turn cauliflower heads over, add cippolinis, shallots, garlic, carrots, potatoes, and nutmeg and sauté for 3 to 4 minutes. Add tomato paste, extra virgin olive oil, vegetable stock, 1 teaspoon kosher salt, and cracked black pepper, stirring gently to incorporate. Cover pot and place in oven to braise for 1 hour.
Remove pot from oven and let it sit uncovered for 10 minutes. Gently transfer cauliflower and vegetables to bowls, ladle with braising liquid and serve garnished with fresh basil leaves and a drizzle of extra-virgin olive oil.