Chef's Spotlight > Gianni Scappin of Gigi Trattoria, Rhinebeck
by Brian K. Mahoney; Photo by Julie Edelson

Barbina Salad


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INGREDIENTS

Barbina

4 Medium Beets (about 2 to 3 inches in diameter), preferably red and golden

8 Ounces Mixed Seasonal Mushrooms H 2 Tbsp. Olive Oil

2 Cups Butternut Squash, diced

6 Ounces Mixed Baby Greens, preferably organic

6 Ounces Coach Farm Goat Cheese, crumbled at room temperature

1/3 Cup Toasted Walnuts, crushed H Salt and freshly ground black pepper

Sherry Shallot Vinaigrette

2 Tsp. Dijon Mustard H ¼ Cup Extra-Virgin Olive Oil

2 Tbsp. Sherry Vinegar H 1 Tbsp. Shallot, finely chopped

½ Tsp. Thyme Leaves, fresh chopped H Cold Water, as needed

Salt and freshly ground Black Pepper

Preheat heat the oven to 375 degrees F.

Roast the beets, lining the bottom of a baking dish or cast iron pan with kosher salt (this will absorb any bleeding, which is particularly important if mixing red and yellow beets). Place the beets in the pan, cover tightly with foil and bake until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel the skins and slice into thin (approximately 1/8-inch) rounds. Reserve yellow and red beet slices separately.

Increase oven temperature to 450 degrees F. Using a moist kitchen or paper towel, wipe the mushrooms clean and remove tough portion of stem if present. Halve or quarter the large mushrooms, and place in one layer in a small roasting dish. Drizzle with one tablespoon of olive oil, season with salt and pepper, and toss to combine. Roast for 10 to 12 minutes, until juices are nearly evaporated and outside edges begin to brown. Remove pan from oven and turn mushrooms with a spatula; continue roasting until mushrooms are uniformly brown and all liquid has evaporated, 5 to 7 minutes longer. Set aside to cool.

While the mushrooms cook, place the butternut squash in a roasting pan just large enough to hold in 1 layer. Drizzle with remaining tablespoon of olive oil, season with salt, and toss to combine. Roast until they can easily be pierced and are lightly browned, 15 to 20 minutes. Set aside to cool.

Prepare the vinaigrette: Place the first four ingredients in the work bowl of a food processor or blender. Process until smooth; if necessary add a little bit of water and process again to thin to desired consistency. Transfer to a small bowl, season with salt and pepper, and stir in the thyme. Use immediately or cover and refrigerate for up to 3 days.

Assemble the salad placing a circle of slightly overlapping beets on the bottom of each serving plate; leave a 2-inch margin along the outside edge. Place the baby greens, mushrooms, and butternut squash in a large mixing bowl, add the vinaigrette, and toss to combine. Place a neat mound of the salad in the center of the beets. Scatter Coach Farm goat cheese over the salads and sprinkle with toasted walnuts. Serve immediately.

Makes 4 servings.

Laura Pensiero, co-owner of Gigi Trattoria with Chef Gianni Scappin,
sent this description of the Barbina salad via e-mail:

“The Barbina is the most popular salad at Gigi Trattoria. Almost every ingredient is purchased locally and variations throughout the seasons include the omission of butternut squash and inclusion of asparagus, string and wax beans, and snow peas. The vegetables are always roasted to heighten their natural sweetness and concentrate flavors. Gigi customers appreciate the variety of flavors and textures and request that the Barbina never leave the menu.”

Opened in the fall of 2001, Gigi Trattoria is named for chef/owner Gianni Scappin’s father, Luigi, nicknamed “Gigi”, who owned and operated a family restaurant in the Veneto region of Italy for 50 years. Scappin the younger, Gianni, takes a base of inspiration from his Italian roots and applies them to local ingredients, creating a cuisine which can be described as Hudson Valley Mediterranean: a personal interpretation of traditional Italian dishes made with ingredients that showcase the bounty of the farms, gardens, and artisans of the Hudson Valley. Highlights from Gigi’s winter menu include: A variety of skizza, crispy flatbread “pizzas” topped with fresh ingredients. The Caterina skizza, for example, is made with roasted eggplant, peppers, Moroccan olives, and mozzarella. Gnocchi Piemontesi is homemade potato dumplings with wild mushrooms, porcini mushrooms, and butternut squash. Mattone is baby chicken roasted under a brick, with sausage, potatoes, peppers, olives, and beans. Garretto is citrus braised lamb shank served with smashed butternut squash and sweet potatoes. For lunch, Gigi offers a variety of grilled panini on homemade focaccia as well as pastas, soups, salads and daily specials.

GigiTrattoria
6422 Montgomery St., Rhinebeck. (845) 876-1007.
Dinner: Tues., Wed., Thursday, & Sun. 4:30-9:15pm; Fri. & Sat., 4:30-10:15pm. Lunch: Tues.-Sun. 12-3pm. Closed Mondays.