This week on Good Food, you’ll hear Evan’s conversation with Jonathan Waxman, the chef/owner of Barbuto restaurant in NYC, a cookbook author (Italian, My Way) and a former contestant on Top Chef Masters. Waxman is perhaps best known for his roast chicken. He told Evan that the dish has evolved over time: when he was at Michael’s in LA, it was boneless. Now, at Barbuto, it’s roasted in their wood-fired oven. He’s also a devoted baster, a technique he swears by. You can find his recipe, adapted for home cooks, online in a few places (here’s one, reprinted in the Denver Post). Keep reading for his Salsa Verde recipe, which accompanies the chicken.
Jonathan Waxman’s Salsa Verde
1/4 cup capers in salt
4 anchovy fillets
3 cloves garlic
1/2 cup chopped fresh parsley
1/2 cup chopped arugula
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chives
1/4 cup chopped fresh sage
1/4 teaspoon red pepper flakes
1 cup extra-virgin olive oil
1/4 teaspoon sea salt, or to taste
Soak the capers in cold water for one hour, then drain.
Soak the anchovies in cold water for 15 minutes, then pat dry and remove the bones using tweezers.
Using a mortar and pestle, smash the capers, anchovies and garlic until smooth, then transfer to a large bowl. Add the remaining ingredients and mix. The consistency should be chunky but not oily.
Read more: Jonathan Waxman: Chicken al forno with salsa verde – The Denver Posthttp://www.denverpost.com/rss/ci_17771119#ixzz1MAG4LBEA