Making use of the darker, more delicate Tuscan kale (cavola nero), the pizzaiolos shred it into confetti-sized strips, massage it with a lemon-thyme vinaigrette, stud it with pickled mustard seeds, candied almonds, golden raisins, and ricotta salata, and then anoint it with frizzled parsnips.
⅓ cup olive oil
1 pound parsnips finely julienned
2 quarts Lacinata kale, approximately 2 bunches,candied almonds (recipe follows)
¼ cup golden raisins
½ cup grated ricotta salata
2 teaspoons Pickled Mustard Seeds (recipe follows)
Lemon-Thyme Vinaigrette (recipe follows)
Apple cider vinegar
¼ cup sugar
⅛ teaspoon salt
2 teaspoons water
1 cinnamon stick
1 teaspoon baking soda
1 cup blanched almonds
½ cup plus 2½ tablespoons mustard seeds, yellow or black
1 cup white wine
1 cup cider vinegar
1 cup water
6½ tablespoons salt
½ cup sugar
4 teaspoons lemon juice
2 teaspoons white wine vinegar
2 sprigs thyme
4 tablespoons plus 1½ teaspoons extra virgin olive oil
Cider vinegar to taste
Pickled Mustard Seeds
- Place large sauté pan over medium-high heat. Add oil. Once hot, add parsnips. Cook until golden brown, remove from oil, and cool.
- Remove ribs from kale and stack leaves. Using a very sharp knife, julienne as thinly as possible.
- Place kale in large mixing bowl. Add Candied Almonds, raisins, ricotta, and Pickled Mustard Seeds. Salt lightly, then add small amounts of Lemon-Thyme Vinaigrette and apple cider vinegar to taste. Toss vigorously to combine. Top with parsnips and serve.
- Preheat oven to 275 degrees.
- Combine sugar, salt, water, and cinnamon stick in small pan set over medium heat. Cook until thermometer registers 250 degrees.
- Add baking soda and fold in nuts, then transfer to baking sheet and bake until golden brown and not sticky. Remove pan from oven and let cool.
Pickled Mustard Seeds
- Combine all ingredients in medium pan set over medium heat. Simmer at 190 degrees until mustard seeds are plump and liquid adheres to seeds without dripping off, approximately 45 minutes.
- Remove pan from stove and let mixture cool.
- Combine all ingredients and set aside.
- from chefs Loren Mendosa, Mitch Beerens, and Ian Redshaw of Lampo Neapolitan Pizzeria of Charlottesville, Virginia