NATE - The Nate Berkus Show

• Share »
• Print »

Learn how to make five Italian holiday dishes, including pear and parsnip soup and Greek pizzette with "Iron Chef" judge, Donatella Arpaia!

Pecorino Fonduta with Lavender Honey
Serves 4 to 6
You’ll need: Ovenproof dish tongs

Ingredients
8 ounces young pecorino cheese (aged no more than 3 years), cut into small dice
1 teaspoon fresh thyme leaves plus a few sprigs for garnish
12 slices rustic Italian bread
3 tablespoons hazelnuts, toasted and chopped
1 teaspoon lavender or other artisanal honey
1 teaspoon red-pepper flakes
Kosher salt and fresh cracked black pepper

Directions

Preheat the oven to 350° F.

Combine the cheese, nuts, red-pepper flakes, and thyme leaves in a large bowl. Transfer to a 2-cup ovenproof dish and bake until the fonduta is golden brown on the top and the cheese is fully melted.

Meanwhile, using tongs, “grill” the bread slices on both sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking care not to let them char.

Place the warm cheese dish on a cutting board, drizzle with the honey, season with the salt and pepper, and garnish with the thyme sprigs. Surround with the grilled bread and serve.

Bagna Cauda
Serves 4 to 6
You’ll Need: Butter warmer

Ingredients

1 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
¼ cup ( ½ stick) unsalted butter
Kosher salt and freshly ground black pepper
6 garlic cloves, finely chopped
3 pounds fresh veggies (such as radishes, fennel chunks, endive spears, and real baby carrots)
1 tablespoon anchovy paste or 3 anchovy fillets

Directions

Melt the olive oil and butter in a small saucepan over medium heat.

Add the garlic and cook for 2 minutes, or until softened. Add the anchovy paste, reduce the heat to low, and cook for 5 minutes (using a fork to mash the anchovy fillets, if using, into a paste). Add the lemon juice and salt and pepper to taste and cook a few minutes more. Pour into an earthenware pot or flameproof casserole. Set the pot over a butter warmer or tea candle to keep warm.

Arrange the vegetables in individual containers set on a tray around the bagna cauda and serve.

Nutella Hot Chocolate
Serves 4 to 6

Ingredients

2 cups whole milk

½ cup Nutella
2 cups half-and-half
Gourmet marshmallows, toasted if desired
10 ounces bittersweet chocolate, chopped (Valrhona recommended)

Directions

Combine the milk and half-and-half in a saucepan and bring to a low boil. Remove from the heat and add the chocolate and Nutella. Whisk until the chocolate is melted and the ingredients are thoroughly combined. Cover to keep hot. If using marshmallows (and you should!), toast them, one at a time over a gas flame, turning until all sides are golden brown. Pour the hot chocolate into small espresso cups, top with the marshmallows, and serve hot.

Pear and Parsnip Soup
Serves 4 to 6
You’ll Need: Food processor immersion blender, small strainer

Ingredients

2 tablespoons extra-virgin olive oil
3 cups low-sodium chicken or vegetable broth
2 shallots, thinly sliced
2 ripe pears such as Bosc, Bartlett, or Comice
1 ¼ pounds parsnips, peeled and cut into ¾ “ chunks
1 cup heavy cream
¾ tablespoon kosher salt
Black sea salt, for garnish
White pepper, preferably freshly ground

Directions

Heat the olive oil in a saucepan over medium-high heat. Add the shallots and sauté about 3 minutes, until soft and fragrant. Add the parsnips and cook for 5 minutes. Season with the salt and plenty of pepper. Add the broth and bring to a simmer, then partially cover and cook until the parsnips are tender, about 15 minutes. Meanwhile, peel, core, and cut the pears into large chunks. Puree in a food processor until smooth and set aside.

Using an immersion blender, puree the parsnip mixture until smooth. Add the cream and simmer for 5 minutes more. Ladle the soup into bowls and swirl a spoonful of the pear puree into each. Garnish with the black salt and serve hot.

Greek Pizzette
Serves 4

Ingredients

4 pocketless pitas
Juice of 1 lemon
½ cup extra-virgin olive oil
2 teaspoons dried oregano
½ cup fig jam
Kosher salt and freshly ground black pepper
½ pound halloumi cheese, cut into ¼” slices
4 dried figs
2 cups baby arugula

Directions

Preheat the oven to 350° F.

Brush both sides of the pitas with ¼ cup of the olive oil and place on a baking sheet. Bake about 10 minutes, until golden and crisp. Let cool slightly.

Meanwhile, turn on the broiler and set the rack 6” from the heat source. Spread the pitas with the fig jam, then top each with some halloumi. Slide the pitas under the broiler for about 3 minutes, until the halloumi is melted.

Put the arugula in a large bowl, add the lemon juice and remaining ¼ cup olive oil, and toss to thoroughly coat all of the leaves. Season with the oregano, salt, and pepper. Divide the arugula among the pitas. Top each with two figs. Arrange on a platter, and serve.

Recipes courtesy of Donatella.