Belcampo Meat Co. is leading the herd in providing sustainable, artisan meats. We’ve been ordering up their bone broth to-go and finding many friends and neighbors among the L.A. restaurant’s dinner crowd.
Belcampo co-founder, Anya Fernald has a new cookbook named Home Cooked that celebrates food beyond the butcher counter, but made with the same locavore values. The book is a perfect match for hyper-local delivery service, Out of The Box Collective and the two have collaborated on a stunningly delicious delivery box we can’t wait to get our hands on! The rustic recipes in the book capture the delicious imperfection of real food made the old fashioned way. From a lemony fennel salad to the ricotta stuffed zucchini blossom recipe below, the Home Cooked Box from OTB delivers everything necessary for a week of memorable meals, made from the heart. Learn about what’s in the box and how to order it for your own local food experiments!
For all of us who experiment in the kitchen, we know the greatest joy of a home-cooked meal is that feeling of breaking bread around the table with our friends and loved ones, not how perfect the final product is.
We love Anya Fernald’s unfussy approach to cooking and her goal of making unpretentious food with the best fresh local ingredients. We can’t wait to source the local ingredients for our customers to cook recipes like these Stuffed Zucchini Blossoms and Spatchcocked Chicken. Your week of dinners will, as Mario Batali says, “rejuvenate your passion for cooking, and remind you of the excitement and poetic deliciousness of handmade food – both emotionally and physically.”
Order the HOME COOKED BOX
WHAT’S INSIDE:
From ricotta cheese made by chef Bruce Kalman at Knead, to locally made Bragg’s cider vinegar, and even Belcampo-made sausages and eats. Out of the Box’s delivery will also feature local organic romano beans, zucchini blossoms, fresh beets, green beans, perfect lettuce and more!
Recipes Included… Spatchcocked Chicken with Pink Pickled Eggs; Pork Spareribs with Blackened Carrots; Sausages and Blistered Green Beans; Lemony Fennel Salad.
HOW TO ORDER
Order the Home Cooked Box from Out of the Box Collective by Tuesday, August 2nd. Bon Appetit!
Stuffed Zucchini Blossoms In Tomato Sauce
Serves 4
Ingredients:
For the stuffed zucchini blossoms and tomato sauce:
1 cup whole-milk ricotta
½ cup finely grated Pecorino Romano
1 egg
¾ tsp kosher salt
1 bunch fresh basil, finely chopped
16 large zucchini blossoms
2 Tbsp extra-virgin olive oil
¼ cup sofritto (see below)
3 cups homemade tomato passato or store-bought tomato puree
crusty bread, pasta or polenta, for serving
For the sofritto:
1 cup extra-virgin olive oil
4 large white onions, coarsely diced
4 large carrots, peeled and coarsely diced
4 celery stalks, coarsely diced
Directions:
For the stuffed zucchini blossoms and tomato sauce:
In a medium bowl, mix together the ricotta, Pecorino Romano, egg, ¼ teaspoon of the salt and the basil.
Carefully open each zucchini blossom by making a slit on one side, taking care not to slice all the way through, checking for any bugs or dirt hidden within, and fill with about 2 teaspoons of the ricotta mixture, gently twisting the blossom closed.
Heat the olive oil in a large cast-iron pan over medium-high heat. When the oil is shimmering, add the stuffed blossoms in a single layer and cook, turning once, until lightly browned on both sides, about 2 minutes each side. Use a slotted spoon to gently transfer the blossoms to a plate.
Lower the heat to medium and add the sofritto. Cook, stirring for 1 minute, then pour in the tomato purée. Stir in the remaining ½ teaspoon salt. Turn the heat down to low, cover, and let the tomato mixture reduce until thickened, about 20 minutes. Season to taste with additional salt.
Arrange the blossoms in a single layer on top of the tomato purée. Cover and cook for 10 minutes more, until the blossoms are heated through and the sauce is as thick as marinara sauce. Serve warm, accompanied by crusty bread or alongside pasta or polenta.
For the sofritto:
In a large heavy frying pan, heat the olive oil over low heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables have softened and caramelized, about 1 ½ hours. Let cool, then transfer to the bowl of a food processor and process until smooth.
Spoon the sofritto into ice cube trays and freeze. Once frozen, transfer the cubes to a plastic freezer storage bag. Keep in the freezer until ready to use.
The sofritto will keep, frozen, for up to 6 months.
Note: The sofritto recipe makes about 4 cups.
Excerpted from Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2016 by Brown W. Cannon III.
