Bottega Michelangelo Recipe
The menu options are solid — you can’t go wrong (but if you need some help, get the Burrata Salad and Porchetta). Happy hour offerings include Calamari Calabrese and Lamb Chop Lollipops with prickly pear reduction, lemon, and mint pesto.
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Ingredients
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Burrata Salad (recommended)
Porchetta (recommended main)
Happy Hour — Calamari Calabrese
Happy Hour — Lamb Chop Lollipops with Prickly Pear Reduction & Lemon-Mint Pesto
Method
Burrata Salad (recommended)
- 1
Prep salad ingredients
Place the mixed baby greens in a large bowl. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and set aside.
- 2
Make dressing
In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp aged balsamic vinegar, 1 tsp sea salt and 1/2 tsp freshly ground black pepper until emulsified.
- 3
Assemble
Toss the greens, tomatoes, cucumber and red onion with about half the dressing (reserve remaining dressing). Place burrata in the center or tear into pieces over the salad. Drizzle remaining dressing lightly over the burrata and salad. Scatter fresh basil leaves and arrange toasted ciabatta or crostini alongside. Serve immediately.
Porchetta (recommended main)
- 4
Butterfly and season pork
Score the pork loin lightly if needed and lay it flat. Lay the pork belly over the loin, fat side up, so it can wrap around. In a bowl combine minced garlic, chopped rosemary, sage, thyme, crushed fennel seeds, lemon zest, cracked black pepper and 2 tsp kosher salt. Rub the herb-garlic mixture evenly over the meat surface.
- 5
Roll and tie
Roll the loin and belly into a tight log, tucking ends under. Tie with kitchen twine at 1–1.5-inch intervals using 5–6 pieces of twine so the roll is secure and even.
- 6
Sear and roast
Preheat oven to 475°F (245°C). Heat 2 tbs olive oil in an ovenproof skillet over medium-high heat. Sear the porchetta on all sides until well browned (about 2–3 minutes per side). Transfer skillet to the oven and roast at 475°F for 20 minutes to crisp the exterior, then reduce oven to 350°F (175°C) and roast until internal temperature reaches 145–150°F (63–66°C), about 45–60 minutes depending on size. Tent with foil and rest 15 minutes before slicing thin.
- 7
Serve
Slice the porchetta into 1/4–1/2-inch slices and serve with the burrata salad or roasted vegetables.
Happy Hour — Calamari Calabrese
- 8
Prep squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. Cut tubes into 1/2-inch rings if not pre-sliced.
- 9
Dredge
In a shallow bowl combine 1/2 cup flour, 1/4 cup cornmeal, 1 tsp smoked paprika, 1/2 tsp red pepper flakes and 1 tsp salt. Toss squid pieces in the dry mixture to coat, shaking off excess.
- 10
Fry
Heat a heavy-bottomed pot with vegetable oil to 350°F (175°C). Fry squid in batches for 1.5–2 minutes until golden and crisp. Do not overcrowd. Drain on a wire rack or paper towels and season immediately with a pinch of salt. Serve with lemon wedges and optional marinated Calabrian chilies or aïoli.
Happy Hour — Lamb Chop Lollipops with Prickly Pear Reduction & Lemon-Mint Pesto
- 11
Make prickly pear reduction
In a small saucepan combine 1/2 cup prickly pear nectar, 1 tsp red wine vinegar and 1 tsp honey. Bring to a gentle simmer over medium heat and reduce until syrupy and slightly thickened, about 8–10 minutes. Taste and adjust with a pinch of salt if needed. Keep warm.
- 12
Make lemon-mint pesto
In a mini-food processor combine 1/2 cup fresh mint leaves, 1/4 cup parsley, 1 garlic clove, 1 tsp lemon zest, 1 tsp lemon juice, 2 tbs pine nuts (or toasted almonds) and 1/2 tsp salt. Pulse while streaming in 3 tbs extra-virgin olive oil until a loose, bright-green pesto forms. Adjust salt and lemon to taste.
- 13
Prepare and cook lamb
Pat lamb chops dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs olive oil in a heavy skillet or grill pan over medium-high heat. Sear lamb chops 2–3 minutes per side for medium-rare (internal 130–135°F / 54–57°C), or longer to desired doneness. Rest chops 5 minutes.
- 14