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At no place is this drive toward less protein more evident than at Otto Pizzeria Enoteca. ” What seems to be all the rage in the smart world of foodies is simply an extension of the traditional Italian table… We created Otto Pizzeria for one basic reason, to give us a place to go with our kids that made sense in the “big three” for families: (1) to have fun; (2) to be able to find something the kids want to eat at the same place where the adults want to eat; and (3) to serve both adults and kids something that is good for them but, at the same time, delicious—without having to resort to the didacticism and sloganeering language that “health food” restaurants are trapped by.

Whisk in 2 tablespoons of the reserved brine (or warm water). Slowly add the olive oil, whisking until emulsified. Spoon the mozzarella crema over the broccoli rabe, and serve. Lentils with Pancetta SERVES 6 · PHOTO VEGETABLE ANTIPASTI � pound small lentils, preferably Castellucio (see Sources) 1 carrot, halved 1 onion, halved 1 celery rib, halved 2 tablespoons Dijon mustard 2 ounces pancetta, in one piece 2 tablespoons extra virgin olive oil Maldon or other flaky sea salt and coarsely ground black pepper Put the lentils in a medium pot, add water to cover by 2 inches, and bring to a simmer.

Beets with Pistachios SERVES 6 · PHOTO VEGETABLE ANTIPASTI 2 large bunches medium beets, preferably a combination of red and golden beets, trimmed (not peeled) and scrubbed 1 tablespoon olive oil Kosher salt � cup shelled pistachios, preferably Sicilian, plus (optional) chopped pistachios for garnish About ¼ cup warm water 2 tablespoons pistachio oil 2 tablespoons Red Wine Vinaigrette (Vegetable Antipasti) Maldon or other flaky sea salt and coarsely ground black pepper Preheat the oven to 400°F.

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