Italian and French Recipes

8/12/2019 Italian and French Recipes

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Appetizers Caponata Fri o Misto Artichokes Stu ed with Pance a and Parsley Quick Cioppino Sicilian Olive Salad Chicken and Escarole Soup with Fennel Crispy Eggplant Fri ers with Smoked Mozzarella Italian Stu ed Mushrooms

Individual Sausage, Tomato, and Artichoke-Heart Pizzas Peach and Arugula Salad

Poultry & Seafood Italian Chicken with Mushroom-and-Wine Sauce Prosciu o, Fried Egg, and Parmesan on Country Bread Chicken Gabriella Baked Eggplant Omelet Roast Chicken with Pance a and Olives Spaghe i with Mussels Skillet Poached Eggs with Prosciu o Oil-Poached Sword sh with White Corn, Guanciale and Chive Oil Italian Tuna and Shaved Fennel Sandwich with Black Olive Paste Roast Chicken with Orange, Lemon, and Ginger

Meats Grilled Italian Burgers Italian Sausage Meatball Heroes Grilled Italian Sausage with Warm Pepper and Onion Salad Grilled Lemon-Parsley Veal Chop Italian Vegetable Stew Grilled Pizza with Spicy Italian Sausage Italian Meat Loaf Prosciu o, Mozzarella, and Olive Sandwiches on Parmesan Focaccia Sausage, Salami, and Mozzarella Tart Tuscan Beef Stew with Polenta

Vegetarian Sicilian Pasta with Eggplant Stu ed Italian Eggplant Trene e with Pesto, Potatoes and Green Beans Escarole-Stu ed Pizza Orecchie e with Salsa Cruda and Rico a Lemon Pine Nut Tagliatelle

Gnocchi with Tomato, Basil, and Olives Pasta with Peas, Cream, Parsley, and Mint Polenta and Vegetables with Roasted Red Pepper Sauce Linguine with Leeks, Radicchio, and Walnut Pesto

Table of Contents


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Desserts Italian Almond Cookies

Italian Fig Cookies Italian Fruitcakes with Frangelico Chocolate Sauce Sfra i Hazelnut Espresso Shortbread Cookies Pistachio and Almond Cake with Orange Salad Vanilla Panna Co a with Pear Jam Walnut Cake with Co ee-Mascarpone Cream Mascarpone Cheesecake with Balsamic Strawberries Mixed Berry Tiramisu

French CuisineAppetizers Swiss Chard Ravioli Wild Mushroom and Gruyre Tart with Fresh Herb Salad Stu ed Peppers Goat Cheese and Herb Dip Anchoiade Salmon Rille es Pizza with Fontina, Potatoes, and Tapenade Chanterelle Rille es Ham, Leek, and Three-Cheese Quiche Gougres

Poultry & Seafood Chicken Breasts Provenal Chicken Bouillabaisse Grilled Chicken with Mustard and Red Pepper Chicken in Riesling Classic Coq au Vin Classic Sole Meunire Salmon Paillards with Le uce and Pea Salad Poached Salt Cod Seared Cumin Sea Scallops with Cauli ower and Leeks Creamy Shell sh and Root Vegetable Stew

Meats Short Ribs Provenale Oxtail Bourguinonne Beef Cheeks Braised in Red Wine with Orange Zest Blade Steaks with Mushroom-Madeira Sauce Beef Braised in Red Wine Pot-au-Feu Croques-Monsieur Sliced Baked Ham with Camembert Sauce Roasted Pork Chops with Hard Cider Jus

Veal Cordon Bleu


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Vegetarian Cantal Cheese Tart

Mushroom and Fontina Quiche Broccoli Garlic Quiche Oven-Dried Tomato Tart with Goat Cheese and Black Olives Pasta Fri ata with Broccoli Rabe and Sun-Dried Tomatoes Spaghe i with Mushrooms, Zucchini, and Tarragon Potato Pizza Swiss Chard, Raisin, and Pine Nut Tart Gruyre Fondue with Caramelized Shallots Ratatouille

Desserts French Macaroons with Raspberry-Rose Bu ercream Baked French Toast French Apple-Almond Tart French Apple Cake Lemon Custards with Lemon Verbena Walnut Crepes with Raspberries and Dried Figs Beaumes-de-Venise Cake with Grapes Co ee-Caramel Crme Brle Peanut Dacquoise with Peanut Bu er Mousse Orange-Blossom-Honey Madeleines


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There is no question that Italian and French cuisines are popular around the world.While an Italian cuisine combines the health bene ts of the Mediterranean, Frenchcuisine is just as healthful. There can be no doubt that these cuisines o er the mostfavored dishes around the world.

French cuisine is more cream based and Italian cuisine is almost exclusively olive oil based. Ironically, the Italians nd the French cuisine to be heavier because of thecreamy textures and the French nd the Italian cuisine to be heavier because ofits fried nature. Traditionally, French cuisine has many stewed dishes which are notcommon in the Italian cuisine. Both of the cuisines have deep history and distinctmethods of cooking. They have strong avors and they both include health bene tswhen you choose the correct portion size for each dish. Choose these foods to addvariety to your meal plan. This will help you stay focused on your weight loss trackand keep things exciting.

Whatever be your taste preference, we have a cookbook that will satisfy you. Scrolldown to nd authentic Italian and French dishes and cook it up. With the help of this book you will be able to explore your culinary skills. These easy to follow guidelineson how to prepare even the most complicated French dish that will have your friendsand family asking for more. Develop you cooking talent in just few hours.

Introduction


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Italian Cuisine


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Caponata

preparation

indgredients

yield: Makes 3 to 4 cups(antipasto or side dish)active time: 45 mintotal time : 9 hrThe levels of sweet and sour incaponata vary from householdto household. In this version,the onions and celery arecaramelized for incredible depthof avorwhich improves overtime

Peel eggplants, leaving some strips of peel, then cut into 1-inchcubes and spread on half of a kitchen towel. Sprinkle eggplantwith salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.

Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet overmoderately high heat until hot but not smoking, then cookonion, stirring, until pale golden, 6 to 8 minutes. Add celery andcook, stirring, until onion and celery are deep golden brown,about 10 minutes. Add olives, capers, and 2 tablespoons sugarand cook, stirring, 2 minutes, then stir in vinegar and tomatoes.

Reduce heat and simmer, covered, stirring occasionally, 20minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (totaste). Transfer to a bowl and keep warm, covered.

Rinse eggplant in a colander under running water, then squeezedry in small handfuls.

Heat remaining cup oil in cleaned skillet over moderately highheat until hot but not smoking, then fry eggplant in 2 batches,turning occasionally with tongs, until tender and browned onall sides, 8 to 10 minutes per batch. Transfer as cooked to paper

towels to drain, then transfer to a large shallow serving dishin an even layer. Spoon sauce on top, spreading evenly, and letstand, covered with a kitchen towel, at room temperature, atleast 8 hours (for avors to develop). Stir before serving.

2 lb small Italian eggplants(about 4)1 tablespoon kosher salt or 2teaspoons ne sea salt1 1/2 cups extra-virgin olive oil1 cup chopped onion (1

medium)4 medium celery ribs, cutcrosswise into very thin1/3 cup large green Sicilianolives (1 3/4 oz), pi ed andcoarsely chopped1 3/4 oz Italian capers packed insalt (1/3 cup), rinsed well2 tablespoons sugar, or to taste1/3 cup white-wine vinegar1 (14- to 15-oz) can wholetomatoes in juice, drained andchopped (1 cup)


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Fri o Misto

preparationindgredients

yield: Makes 6 servings

In large shallow skillet over moderately high heat, heat 3inches of oil until thermometer registers 350F.

Transfer our to large plate. Sprinkle all seafood liberallywith salt and pepper. Working in batches and returningoil to 350F between batches, dredge seafood in our,shaking to remove excess, and fry until golden and cookedthrough, about 20 seconds per side for whole sh andshrimp, 15 seconds per side for scallops and calamari.Using slo ed spoon, remove as done and drain on papertowellined plate.

Garnish with lemon wedges and serve immediately withtartar sauce.

About 6 cups vegetable orcanola oil for frying2 cups all-purpose our18 fresh smelts or 16 freshsardines, cleaned, headsremoved

1 pound medium shrimp,peeled, deveined, and bu er ied1 pound sea scallops1 pound fresh small squid,cleaned, bodies sliced into thinrings, tentacles reservedSalt and freshly ground blackpepper3 lemons, cut into wedgesItalian Tartar Sauce


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Artichokes Stu ed with

Pance a and Parsley


yield: (Carcio Ri i)The best artichokes in Tuscanyare the small purple ones thatcome from the area aroundGrosseto, a southern city near thesea. But the variety is endless: big ones, li le ones, violetones; served boiled, steamed,even raw. In this dish, whichis an interpretation of a classicFlorentine recipe, artichokes are

lled with a savory mixture ofpance a and parsley, drizzledwith olive oil, and braised.

Squeeze juice from 1 lemon into large bowl of cold water;add 2 lemon halves. Cut stem o 1 artichoke; cut stem into1/4-inch-thick rounds. Place rounds in lemon water. Startingat base of artichoke, bend outer leaves back; snap o whereleaves break naturally, leaving tender yellow-green leavesa ached. Using vegetable peeler, trim outside of base untilno dark green areas remain. Rub cut surfaces with remaininglemon halves. Cut o top half of artichoke. Pull out purple-tipped leaves from center. Using spoon, scoop out brouschoke. Place artichoke in lemon water. Repeat with remainingartichokes.

Drain artichokes and stems. Heat 2 tablespoons oil in heavylarge skillet over medium heat. Add artichokes and stemrounds. Cook until artichokes are golden, about 4 minutes perside. Remove from heat. Transfer stem rounds to small bowl.

Mix pance a and parsley in bowl; spoon into artichokes.Drizzle 1 tablespoon oil over artichokes in skillet. Add2/3 cup water; bring to boil. Cover; cook artichokes overmedium-low heat until cooking liquid is reduced by abouthalf, about 25 minutes. Add stem rounds; cook about 2

minutes. Serve artichokes surrounded by stem rounds andcooking liquid.

*Pance a, Italian bacon cured in salt, is available at Italianmarkets and some specialty foods stores.

2 lemons, halved4 large artichokes

3 tablespoons olive oil

3 ounces pance a,* nely

chopped1/2 cup minced fresh Italianparsley2/3 cup water


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Quick Cioppino


yield: Makes 4 servingsactive time: 40 minutestotal time: 40 minutesLynn Brown of Houston, Texas,writes: For me, its fun to see howmuch I can simplify or revise arecipe to make it my own. Thatswhat Ive done with the soup here(its one of my favorite things tomake). And the cioppino camefrom an old magazine, but Ivechanged a few things, plus I savetime with canned tomatoes andpeeled shrimp.

Heat oil in large pot over medium-high heat. Add next 4ingredients; saut 6 minutes. Add tomatoes, clam juice,and wine; bring to boil. Reduce heat to medium; simmer18 minutes, stirring occasionally. Add all seafood and2 tablespoons parsley. Simmer until seafood is opaquein center, about 3 minutes. Season to taste with salt andpepper, ladle into bowls, and sprinkle with parsley.

3 tablespoons olive oil2 cups nely chopped onions2 large garlic cloves, minced2 teaspoons chopped freshrosemary1/4 teaspoon dried crushed red

pepper1 2/3 cups canned crushedtomatoes in puree (from one 28-ounce can)2 8-ounce bo les clam juice3/4 cup dry white wine12 ounces halibut llets, cut into1-inch pieces1/2 pound uncooked peeleddeveined medium shrimp1/2 pound bay scallops1/3 cup chopped fresh parsley,divided


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Sicilian Olive Salad


yield: Serves 6 to 8 as anantipastoThis recipe can be prepared in45 minutes or less but requiresaddtional resting time.

In a large sieve rinse olives and drain well. Thinly slicecelery, carrot, onion, and garlic and in a bowl stir togetherwith remaining ingredients. Marinate salad, covered andchilled, at least 1 day and up to 3 days. Bring salad to roomtemperature before serving.2 1/2 cups large green olives

(about 1 pound)3 celery ribs1 carrot1 small red onion1 garlic clove

1/2 cup drained caperberries1 tablespoon chopped freshoregano leaves or 1 1/2teaspoons crumbled driedoregano1/2 teaspoon freshly ground

black pepper1/2 cup extra-virgin olive oil


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Chicken and Escarole

Soup with Fennel


yield: Makes 6 main-course servingsactive time: 25 minutestotal time: 40 Minutes

Heat oil in large pot over medium-high heat. Addchicken; sprinkle with salt, pepper, and oregano. Mixin onions, celery, garlic, and fennel seeds. Saut untilvegetables begin to so en, about 4 minutes. Stir intomatoes. Add broth; bring to boil. Reduce heat tomedium; simmer until vegetables and chicken aretender, about 15 minutes. Add escarole; simmer untilwilted, about 3 minutes. Season with salt and pepper.Ladle into bowls. Serve, passing cheese separately.

1/4 cup olive oil1 1/2 pounds skinless bonelesschicken thighs, cut into 1/2-inchcubes1 tablespoon dried oregano2 cups chopped onions

4 celery stalks, chopped4 garlic cloves, chopped1 teaspoon fennel seeds1 14- to 15-ounce can dicedtomatoes in juice8 cups low-salt chicken broth1 head of escarole, cut into widestripsGrated Pecorino Romano cheese


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Crispy Eggplant Fri ers with

Smoked Mozzarella

preparation

indgredients

yield: Makes about 20 fri ers

Preheat oven to 350F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with1 teaspoon salt; let stand 30 minutes. Brush 2 large bakingsheets with oil. Pat eggplant dry; arrange in single layer onprepared sheets. Brush lightly with oil. Bake until eggplant istender and dry, about 1 hour. Cool slightly; chop coarsely.

Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs,parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon saltin medium bowl. Stir in chopped eggplant (mixture will beso ). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and

our in another bowl. Press and shape eggplant mixture into1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarellainto center of each ball, making sure eggplant mixturecovers cheese. Dip balls, 1 at a time, into egg ba er; roll in breadcrumbs to coat.

Pour enough oil into large skillet to reach depth of 1/4 inch;heat over medium-high heat. Working in batches, add balls toskillet; saut until browned, turning o en, about 4 minutes.Using slo ed spoon, transfer to paper towels to drain.Sprinkle with salt and serve.

2 large eggplants (2 poundstotal)1 1/4 teaspoons salt, dividedOlive oil (for brushing and

frying)2 large eggs3/4 cup nely grated Parmesancheese1 1/4 cups plain dry

breadcrumbs, divided1/4 cup nely chopped freshItalian parsley1 tablespoon chopped fresh

thyme1/4 teaspoon ground blackpepper1 1/2 tablespoons all purpose

our4 ounces smoked mozzarellacheese,* cut into 1/2-inch cubes(about 20 cubes)

*Also called mozzarellaa umicata; available at somespecialty foods stores and atcheese shops.


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Italian Stu ed Mushrooms


yield: Makes 24

Preheat oven to 350F. Brush 15x10x2-inch glass bakingdish with oil. Heat 2 tablespoons oil in heavy mediumskillet over medium-high heat. Add chopped mushroomstems, fennel, tomatoes, and garlic. Saut until stemsand fennel are tender and beginning to brown, about12 minutes; transfer to medium bowl. Cool 10 minutes.Mix in cheeses, then basil. Season lling to taste withsalt and pepper. Mix in egg. Arrange mushroom caps inprepared dish, cavity side up. Brush mushroom cavitieslightly with additional oil. Mound lling in mushroomcavities, pressing to adhere. Bake until mushrooms aretender and lling is heated through, about 25 minutes,and serve.

2 tablespoons olive oil24 large (about 2-inch-diameter)mushrooms, stems removedand chopped, caps reserved1/2 cup chopped fresh fennel bulb

1/4 cup chopped drained oil-packed sun-dried tomatoes3 garlic cloves, chopped1/2 cup grated Fontina cheese orcrumbled Gorgonzola cheese1/2 cup grated Parmesan cheese1/4 cup (packed) chopped fresh basil1 large eggAdditional olive oil


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Individual Sausage, Tomato,

and Artichoke-Heart Pizzas

preparation

indgredients

yield: Makes 2 servingstime: Can be prepared in 45minutes or less.

Make the crust:In a food processor combine 1/2 cup of the our and theyeast, with the motor running add the water, and turn themotor o . Add the oil, the sugar, the salt, and the remaining1 cup our, blend the mixture until it forms a ball, and turnit out onto a lightly oured surface. Knead the dough 8 to10 times, form it into a ball, and let it rest while making thesausage mixture.

In a small heavy skillet cook the sausage over moderateheat, stirring, until it is cooked through, transfer it with aslo ed spoon to a bowl, and discard all but 1 tablespoons ofthe fat remaining in the skillet. In the fat cook the onion, thegarlic, the organo, the basil, and salt and pepper to tasteover moderately low heat, stirring, until the onion is so andtransfer the onion mixture to the bowl.

Halve the dough, form each half into a ball, and stretch each ball into 7-inch round, making the rounds slightly thickeraround the edges. Transfer the rounds to a baking sheet(preferably black steel, for a crisper crust), oiled and sprinkledlightly with the cornmeal, top the rounds evenly with thesausage mixture, the tomatoes, the artichoke hearts, themozzarella, the Parmesan, and salt and pepper to taste, and bake the pizzas on the bo om rack of a preheated 500F. ovenfor 10 to 12 minutes, or until the crusts are golden brown.

For the crust1 1/2 cups unbleached all-purpose our1 1/4 teaspoon (half of a 1/4-ounce package) fast-acting yeast1/2 cup hot water (130F.)1 tablespoon olive oil1 teaspoon sugar1/2 teaspoon salt

1/2 pound hot Italian sausage,casing discarded and thesausage chopped1/2 cup nely chopped onion1 large garlic clove, or to taste,minced1/2 teaspoon dried organo,crumbled

1/2 teaspoon dried basil,crumbledyellow cornmeal for sprinklingthe baking sheeta 14-ounce can Italian tomatoes,drained, chopped ne, anddrained well again in a colandera 6-ounce jar marinatedartichoke hearts, drained,rinsed, and pa ed dry1/2 cup coarsely gratedmozzarella1/3 cup freshly grated Parmesan


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Italian Chicken with

Mushroom-and-Wine Sauce

Poultry & Seafood



Preheat oven to 350F. Sprinkle chicken with salt and pepper.Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; saut untilskin is brown, about 3 minutes. Transfer chicken, skin sideup, to 15x10x2-inch glass baking dish. Repeat with remainingchicken.

Heat remaining 2 tablespoons oil in same skillet overmedium-high heat. Add mushrooms, onions and bell pepper.Saut until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add

broth and seasoning mix and bring to boil. Pour sauce overchicken.

Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens,about 15 minutes longer.

6 large chicken breast halveswith skin and bones4 tablespoons olive oil

1 pound mushrooms, thicklysliced2 cups chopped onions1 large red bell pepper, cut into1-inch pieces

1 cup dry white wine1 cup canned low-salt chicken broth1 1.42-ounce package spaghe isauce seasoning mix


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Prosciu o, Fried Egg, and

Parmesan on Country Bread

preparation

indgredients


Preheat broiler, with the tray set at the lowest position. Broilthe bread on one side until toasted, 1 to 2 minutes. Removeand divide the cheese and prosciu o evenly on the untoasted

sides. Return to broiler and cook, open-faced, until theprosciu o is crispy and the cheese has begun to melt, about 1minute. Turn o broiler, leaving the sandwiches inside to staywarm. In a frying pan, melt 1 tablespoon of the bu er, thenfry the eggs to the desired doneness. Remove the sandwichesand top each with an egg. Add the remaining bu er to the panand saut the anchovies and garlic over medium-high heat,stirring constantly, until the garlic begins to so en. Add thespinach and cook until it wilts, then add the lemon juice, salt,and pepper. Spoon over the sandwiches and serve.

Suggestions for the kids

Omit the anchovies, garlic, spinach, and lemon juice. Top withanother slice of toast before serving. And if the prosciu o andParmesan are too sharp, replace them with honey-baked hamand white cheddar.

2 slices Tuscan, ciaba a, or othercrusty bread4 to 6 thin slices Parmesan2 thin slices prosciu o2 tablespoons unsalted bu er2 eggs (preferably organic)

4 salted anchovy llets, nelychopped1 garlic clove, peeled and thinlysliced1 handful fresh baby spinach1 squeeze fresh lemon juiceSalt and freshly ground blackpepper to taste


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Chicken Gabriella

preparation

indgredients

yield: Serves 4

Put the chicken pieces in a 12-inch skillet (preferablynonstick) with a lid, along with the chopped onions,rosemary, and sage. Stir well to coat the chicken with theonion and herbs. Add enough olive oil to coat all of thechicken pieces, but not so much that it pools in the skillet.

Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.

Set the skillet over medium heat. Cook until the onions arevery so and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown toofast, turn down the heat. Add the wine and bring to a boil.Reduce the heat, cover the pan, and simmer gently until thechicken is tender, about 20 minutes. Squeeze the lemon over,taste for salt and pepper, and serve.

1 (3 1/2-to 4-pound) chicken,skinned and cut into small(about 3-inch) pieces, with bone,thighs, and wings le whole(ask your butcher to do this foryou or use kitchen shears)2 onions, choppedNeedles from 4 sprigs freshrosemary (about 1/4 cup), nely

chopped5 fresh sage leaves, nelychoppedAbout 1.4 cup extra-virgin oliveoilSalt and freshly ground pepper1 cup dry white wine, such asPinot Grigio1 lemon


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Baked Eggplant Omelet


yield: Serves 6active time: 45 mintotal time: 3 hr

Peel eggplant and cut lengthwise into 1/8-inch-thick slices.Sprinkle sea salt over slices and arrange in 2 even stacks in ashallow dish. Put a at dish on top of eggplant and weightwith 1-lb can 2 hours.

Rinse salt from eggplant under running water and pat slicesdry between double layers of paper towel.

Preheat oven to 350F. Heat oil in an ovenproof 12-inch heavyskillet over moderately high heat. Saut eggplant in batchesof 3 or 4 slices until golden, about 2 minutes per side. Drain assauted on brown paper or paper towels.

Pour o oil from skillet and wipe, leaving a light coating.Cover bo om of skillet with half of eggplant, overlappingslightly, and make another layer with remaining eggplant.Whisk together eggs and cheese in a bowl and stir togethertomato paste and water in another bowl.

Heat skillet with eggplant over moderate heat until hot andpour in egg mixture, li ing edges of eggplant so eggs coat bo om of skillet. Cook omelet, uncovered, over low heat, untileggs begin to set around edge, 5 to 7 minutes. Slowly pourtomato mixture in a spiral pa ern over surface of omelet, then bake in upper third of oven until eggs are set and pale golden,about 20 minutes.

Loosen side and bo om of omelet and slide onto a plate. Serveat room temperature with a few grindings of black pepper.

1 large eggplant (1 1/2 lb)2 teaspoons ne sea salt1 cup olive oil8 large eggs1/2 cup grated PecorinoRomano cheese (1 1/2 oz)4 teaspoons tomato paste1/4 cup water


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Roast Chicken with Pance a

and Olives

preparation

indgredients

yield: Makes 8 servingsactive time: 25 mintotal time: 1 1/2 hr

Preheat oven to 450F with rack in middle.

Toss chicken with oil, thyme, rosemary, sea salt, red-pepperakes, and 1 teaspoon pepper, rubbing mixture into chicken.

Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch4-sided sheet pan. Sca er garlic and pance a on top androast until chicken begins to brown, about 20 minutes.Drizzle wine over chicken and roast 8 minutes more. Sca erolives over chicken and roast until skin is golden brown andchicken is cooked through, 15 to 20 minutes more. Let stand10 minutes.

Cooks note: To cut a chicken into 12 pieces, removewings and cut each breast half into 3 pieces, then separatedrumsticks and thighs. Backbones can be used to makechicken stock.

2 chickens (about 3 1/2 poundseach), backbones cut out andeach chicken cut into 12 pieces(see cooks note, below)1/4 cup extra-virgin olive oil1 1/2 tablespoons choppedthyme1 tablespoon chopped rosemary1 tablespoon ne sea salt

1/2 to 1 teaspoon hot red-pepperakes10 garlic cloves, peeled2 (1/4-inch-thick) slices pance a,cut into 1-inch pieces1 cup dry white wine24 oil-cured black olives


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Spaghe i with Mussels



1. Bring 6 quarts of water to a boil in a large pot, and add 2tablespoons salt.

2. In a 12-inch saut pan, heat the olive oil over medium-highheat. Add the garlic and cook until light golden brown, abouta minute. Add the wine, raise the heat, and bring to a boil,then add the mussels. Cook, stirring and tossing, until all ofthe mussels have opened, about 4 minutes.

3. Meanwhile, drop the pasta into the boiling water and cookuntil al dente; drain well.

4. Add the pasta to the pan with the mussels and cook overhigh heat for 1 minute. Add the parsley and season with saltand pepper to taste. Sprinkle with red pepper akes and serveimmediately.

1/2 extra-virgin olive oil4 cloves garlic, thinly sliced1 cup dry white wine2 pounds small mussels,scrubbed and debearded1 pound spaghe i1/4 cup nely chopped ItalianparsleySalt and freshly ground black

pepper1 tablespoon hot red pepper

akes


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Skillet Poached Eggs

with Prosciu o



Finely chop the green onion tops by rst cu ing themlengthwise into long, thin strips. Combine chopped greenonion tops, extra-virgin olive oil, minced Italian parsley, andsalt in small bowl; whisk to blend. (Can be prepared 3 hoursahead. Let stand at room temperature.)

Lightly toast 4 sourdough bread slices. Spread each with 1tablespoon green onion oil. Arrange 1/4 of arugula on each bread slice. Top each with 2 slices prosciu o. Transfer 1prepared bread slice to each of 4 plates.

Divide remaining green onion oil equally among four 1 1/4-cup custard cups or ramekins. Using pastry brush, spreadgreen onion oil over inside of each cup to coat (most of mixturewill fall back to bo om of cup). This will keep the eggs fromsticking, making them easier to unmold later. Break open 2 eggsinto each prepared cup. Place cups in large skillet. Pour enoughwater into skillet to reach halfway up sides of cups.

Set skillet over medium-high heat and bring water to simmer.Reduce heat to medium-low. Cover skillet and gently cookeggs until whites are just rm to touch and yolks are set todesired consistency, about 6 minutes.

Using spatula and oven mi or hand towel as aids, li cupswith eggs from water. Cut around eggs to loosen. Turn 2eggs out onto each prepared bread slice. Garnish with Italianparsley sprigs.

1 cup nely chopped greenonion tops1/2 cup extra-virgin olive oil1/4 cup minced fresh Italianparsley1/2 teaspoon coarse salt

4 1/2-inch-thick slices country-style sourdough bread, each

about 4x6 inches3 ounces arugula leaves (about4 cups)8 thin slices prosciu o (about 4ounces)8 large eggsFresh Italian parsley sprigs


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Oil-Poached Sword sh with

White Corn, Guanciale andChive Oil

preparation

indgredients

yield: Makes 4 servingsactive time: 35 minutestotal time: 50

For chive oil:Combine oil and chives in blender and puree until smooth.Season chive oil to taste with salt and pepper.

For sword sh and corn:Cook corn in large pot of boiling salted water until justtender, about 8 minutes. Using tongs, remove corn fromcooking liquid. Place on plate; reserve 1/2 cup corn cookingliquid. Cut corn kernels from cobs and reserve 4 cups (saveremaining corn for another use).

Preheat oven to 350F. Combine oil, lemon, crushed garlic,and rosemary in medium ovenproof pot. A ach deep-frythermometer to side of pot; heat oil to 150F. Carefully lowersword sh into oil. Transfer pot to oven; poach sh uncovereduntil just rm to touch, about 15 minutes.

Meanwhile, heat large nonstick skillet over medium heat.Add guanciale; saut until almost crisp, 2 to 3 minutes. Addminced garlic and shallot; saut until so but not brown,about 3 minutes. Stir in reserved 4 cups corn and crushed redpepper. Add bu er and 2 tablespoons reserved corn cookingliquid; stir until mixture is moist and creamy, adding more

cooking liquid by tablespoonfuls if dry, about 5 minutes. Stirin chives and thyme. Season with sea salt and pepper.

Divide corn among 4 shallow bowls. Top each with sword shsteak. Sprinkle with sea salt; drizzle with chive oil.

Chive oil:1/4 cup extra-virgin olive oil1/4 cup chopped fresh chives

Sword sh and corn:5 medium ears of white corn,husked

4 cups extra-virgin olive oil1 lemon, thinly sliced4 peeled garlic cloves; 2crushed, 2 minced1 large fresh rosemary sprig4 6-ounce sword sh steaks1 cup 1/3-inch cubes guancialeor pance a (Italian bacon)1 tablespoon minced shallot1 teaspoon dried crushed redpepper1 tablespoon bu er2 tablespoons chopped freshchives1 tablespoon fresh thyme leavesFine sea salt

Ingredient info: Guanciale (salt-cured pork jowl) is availableat specialty foods stores andfrom zingermans.com. Pance a(Italian bacon) makes a goodsubstitute.


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Italian Tuna and Shaved

Fennel Sandwich with BlackOlive Paste


yield: Makes 4 sandwichesactive time: 20 minutestotal time: 30 minutes

Preheat the oven to 325F

Individually wrap the 4 sections of bague e in aluminumfoil and set in the oven to warm, about 10 minutes. Trim thefennel bulb of any fronds or stalks and remove a slice or twofrom the root end. Using a mandoline, a sharp knife, or a foodprocessor, shave the fennel as thin as possible the shavingsshould be nearly transparent. Toss the fennel with the lemon juice, olive oil, a pinch of salt, and some pepper. Set aside.

Remove one of the bague e sections from the oven. Spreadthe bo om half with a tablespoon or so of the olive paste.Lay on top 2 to 4 slices of preserved lemon, if using. Arrangeone fourth of the tuna on the sandwich. Dot with some of theharissa, and top with a sca ering of the fennel salad. Close thesandwich and wrap up again with foil. Set aside. Repeat withthe remaining bread to form 4 sandwiches. Cut each in halfthrough the foil and serve.

Le overs: Assembled sandwiches will keep for eight hours orso, but no more. As they sit, the bread gets a li le soggy, butthat isnt such a bad thing.

1 bague e, split in half and cutinto 4 sections1 small fennel bulb Juice of 1 lemon (about 1/4cup)2 tablespoons extra-virginolive oilKosher salt and freshly ground black pepper

1/4 cup black or green olivepaste or tapenadePeel of 1/4 preserved lemon,very thinly sliced (optional)10 to 12 ounces nest importedItalian tuna packed in olive oil,drained1 tablespoon harissa or otherhot pepper sauce


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Roast Chicken with Orange,

Lemon, and Ginger


yield: yield: Makes 4 servings(Pollo Arrosto AllArancia, Limone,e Zenzero)

Preheat an oven to 350F.

Cut the lemon into quarters. Rub the outside of thechicken with one of the lemon quarters, then discard. Ina small bowl, stir together the lemon and orange zestsand 1 tablespoon of the grated ginger. Rub this mixtureevenly in the cavity. Put the lemon and orange quartersinside the bird. Place the chicken on a rack in a roastingpan. Sprinkle it with salt and pepper. In the now-emptysmall bowl, combine the melted margarine or olive oil,lemon and orange juices, honey, and the remaining 2tablespoons ginger. Mix well.

Place the chicken in the oven and roast, basting withthe citrus juice mixture at least 4 times during cooking,until the juices run clear when the thigh is pierced witha knife, about 1 hour.

Transfer to a serving pla er and let rest for 10 to 15minutes. Carve the chicken. Garnish with orange

sections.

Variation: Use 4 tablespoons pomegranate juice in placeof the lemon juice.

1 lemon1 roasting chicken, about 5poundsGrated zest of 1 lemon, thenlemon cut into quartersGrated zest of 1 orange, then

orange cut into quarters3 tablespoons peeled and gratedfresh ginger rootSalt and freshly ground blackpepper5 tablespoons margarine,melted, or olive oil4 tablespoons fresh lemon juice1/2 cup fresh orange juice3 tablespoons honeyOrange sections for garnish


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page29

Grilled Italian Burgers

Meats


yield: Makes 4

Mix rst 4 ingredients in large bowl. Season with pepper.Divide mixture into quarters. Shape each into 3/4-inch-thickparty. Mix tomatoes and mayonnaise in small bowl to blend.(Can be prepared 1 day ahead. Cover pa ies and tomatomayonnaise separately and chill.)

Prepare barbecue (medium-high heat). Grill burgers, onionsand peppers until burgers are cooked through and onionsand peppers are lightly charred, turning occasionally, about10 minutes. Move peppers and onions to cool side of grill.Top burgers with cheese. Place rolls on grill cut side down.

Cover with lid and cook until cheese melts and buns areheated through, about 2 minutes. Transfer buns to plates.Spread 3/4 tablespoon mayonnaise mixture over each bunhalf. Top with burger, then bell pepper and onion. Cover withtop half of buns and serve.

1 pound hot Italian sausage,casings removed8 ounces ground pork3 garlic cloves, pressed2 teaspoons dried Italianseasoning, crumbled1/4 cup minced drained oil-packed sun-dried tomatoes1/4 cup mayonnaise

4 1/2-inch-thick onion slices1 large red bell pepper,quartered lengthwise4 1/4-inch-thick slices provolonecheese4 onion rolls, cut horizontally inhalf


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Italian Sausage Meatball

Heroes


yield: Makes 4 servingsactive time: 35 minutestotal time: 1 hour

Preheat oven to 400F. Mix sausage, 1/2 cup marinara,Parmesan, 2 tablespoons parsley, and 2 tablespoons basilin large bowl. Using wet hands, shape mixture into 8meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in largeskillet. Cover, reduce heat, and simmer until meatballsare cooked through, turning o en, about 20 minutes.

Place bague e bo oms on baking sheet; spread each withabout 2 tablespoons sauce from skillet. Cut meatballs inhalf in skillet; overlap 4 halves on each bague e bo om.Spoon remaining sauce over meatballs, then sprinklemozzarella over, dividing equally. Bake until cheesemelts, about 5 minutes. Sprinkle with remaining parsleyand basil and cover with bague e tops.

1 pound spicy or sweet Italiansausages, casings removed1 (23- to 24-ounce) containerpurchased fresh marinara sauce,divided1/2 cup freshly grated Parmesan

cheese (about 1 1/2 ounces)1/3 cup chopped fresh Italianparsley, divided1/3 cup chopped fresh basil,divided

4 (5- to 6-inch-long) piecesFrench bague e, splithorizontally1 cup (packed) coarsely gratedwhole-milk mozzarella cheese


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page31

Grilled Italian Sausage with

Warm Pepper and Onion Salad

preparation

indgredients

yield: Makes 4 servingsactive time: 45 mintotal time: 45 min

Prepare grill for cooking over medium-hot charcoal(moderate heat for gas). (If using a charcoal grill, open vents

on bo om of grill, then light charcoal. When Charcoal turnsgrayish white (about 15 minutes from lighting), hold yourhand 5 inches above grill rack to determine heat for charcoalas follows: Hot: When you can hold your hand there for 1 to2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds.If using a gas grill, preheat burners on high, covered, 10minutes, then, if necessary, reduce to heat speci ed in recipe.)

Toss peppers and onion with 1 tablespoon oil. Grill on lightlyoiled grill sheet set directly on grill rack, with grill coveredonly if using a gas grill, turning occasionally, until slightly

so ened and charred, 9 to 15 minutes (onion will cook faster),transferring to a bowl as cooked.

Add vinegar, oregano, salt, pepper, and remaining 2tablespoons oil to peppers and onion, tossing to coat. Letstand 10 minutes to allow avors to develop.

While vegetables stand, run skewers crisscrossed horizontallythrough sausage coil, securing ends. Grill directly overmedium-hot charcoal (moderate heat for gas) on lightly oiledgrill rack, covered only if using a gas grill, turning over once,until cooked through, 10 to 12 minutes total. (Thicker sausagemay take longer.)

Transfer vegetables to a pla er and top with sausage.

3 mixed large bell peppers,trimmed and quarteredlengthwise1 large red onion, quarteredlengthwise and separated intolayers3 tablespoons extra-virgin oliveoil1 1/2 tablespoons red-winevinegar1/2 teaspoon dried oregano,crumbled1/2 teaspoon salt1/8 teaspoon black pepper1 lb luganega or other freshItalian sausage

Special equipment: a perforatedgrill sheet; 2 (10- to 12-inch-long) wooden or metal skewers


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Grilled Lemon-Parsley Veal

Chop



For veal:Whisk rst 5 ingredients in small bowl to blend.Arrange veal chops in 15x10x2-inch glass baking dish.Sprinkle chops on both sides with salt and pepper. Pourmarinade over chops; turn to coat. Cover and refrigerateat least 6 hours or overnight, turning occasionally.

For topping:Stir together Italian parsley, lemon peel, rosemary, andgarlic in small bowl to blend.

Prepare barbecue (medium-high heat). Remove chopsfrom marinade and sprinkle generously with salt andpepper. Grill chops until cooked to desired doneness,about 6 minutes per side for medium-rare. Transferchops to serving pla er; sprinkle each with topping.

Veal1/2 cup olive oil6 tablespoons fresh lemon juice1/3 cup chopped fresh Italianparsley3 garlic cloves, crushed

1 tablespoon minced freshrosemary6 8- to 10-ounce loin or rib vealchops, each about 1 inch thick

Topping3 tablespoons chopped freshItalian parsley1 tablespoon grated lemon peel1 1/2 teaspoons minced freshrosemary1 teaspoon minced garlic


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page33

Italian Vegetable Stew

preparation

indgredients

yield: Makes 6 to 8 servingsactive time: 45 mintotal time: 45 min

Heat oil in a 7-to 8-quart heavy pot over medium-high heatuntil it shimmers. Add onions, celery, carrots, and garlicand cook, stirring occasionally, until pale golden, about 10minutes. Add eggplant and water and cook, covered, stirringoccasionally, until eggplant is slightly so ened, about 10minutes.

Stir in tomatoes with juice and bell peppers, then reduce heatto low and cook, uncovered, stirring occasionally, 15 minutes.

Meanwhile, cook green beans in a 3- to 4-quart saucepan ofwell-salted boiling water until crisp-tender, about 5 minutes.Transfer with a slo ed spoon to a large bowl. Add zucchinito boiling water and cook until crisp-tender, about 5 minutes.Transfer with slo ed spoon to bowl with green beans. Addpotatoes to boiling water and cook until just tender, about 10minutes. Drain and add to beans and zucchini.

Add boiled vegetables to stew and simmer, stirring, until all

vegetables are very so , about 15 minutes. Season with 1 1/2teaspoons salt and 1/2 teaspoon pepper.

1/3 cup olive oil2 medium onions, chopped2 celery ribs, halved lengthwiseand cut into 1/4-inch-thick slices3 carrots, halved lengthwise andcut into 1/4-inch-thick slices4 garlic cloves, nely chopped1 1/4 pounds eggplant, cut into1-inch pieces1/2 cup water1 (28-ounces) can wholetomatoes in juice, drained,

juice reserved and tomatoeschopped, or 1 3/4 pounds freshtomatoes, chopped2 red bell peppers, cut into 3/4-inch pieces3/4 pound green beans,trimmed and cut into 2-inchpieces1 1/4 pounds zucchini, halvedlengthwise and cut into 1/4-inch-thick slices

3/4 pound boiling potatoes(about 2 medium), peeled andcut into 1-inch pieces


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Grilled Pizza with

Spicy Italian Sausagepreparation

indgredients

yield: Makes four 8-inch pizzasCombine water and sugar in a food processor. Sprinkle yeast over; let standuntil foamy, about 10 minutes. Add oil, then 3 cups our and salt. Processuntil dough comes together, about 1 minute.

Turn dough out onto oured work surface. Sprinkle with rosemary. Kneaduntil dough is smooth and elastic, adding more our by tablespoonfuls ifdough is sticky, about 5 minutes.Lightly oil large bowl. Add dough; turn to

coat with oil. Cover bowl with plastic, then towel. Let stand in warm dra -free area until dough doubles, about 1 hour. To test that the dough has risensu ciently, push two ngers into it. The depressions should remain.

Punch down dough. Knead dough in bowl until smooth, about 2 minutes.Divide dough into 4 equal pieces. Stretch out each piece on oured surfaceto 9-inch round. To prevent the dough from sticking as you stretch it, use

our sparingly; too much will result in a tough crust.

Toppings3/4 cup olive oil6 tablespoons balsamic vinegar3 tablespoons minced garlic2 tablespoons chopped fresh rosemary1 pound spicy Italian sausages2 yellow or red bell peppers, cored, lengthwise1 large red onion, peeled, cut through root end into 1/2-inch thick wedgesWhisk rst 4 ingredients in medium bowl. Let vinaigre e stand 15 minutesat room temperature or refrigerate up to 2 hours.

Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigre e. Sprinkle with salt and pepper.Grill sausages until cooked through and peppers and onion until slightlycharred and crisp-tender, turning and basting occasionally, about 12 minutesfor sausages and 8 minutes for peppers and onion.

Transfer sausages and vegetables to cu ing board. Cut sausages into 1/2-inch pieces and peppers into thin strips.

Final preparation2 cups grated mozzarella cheese1/2 cup freshly grated Parmesan cheese2 cups crumbled chilled so fresh goat cheese (such as Montrachet)4 plum tomatoes, halved, seeded, chopped3/4 cup chopped green onion tops Add coals to barbecue if necessary. Place2 dough rounds on grill. Grill over medium heat until top of dough pu sand underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute.Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.

Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 ofmozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion,then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 11/2 teaspoons vinaigre e.

Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzasloosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grillingfor remaining 2 pizzas.

Dough1 cup warm water (105F to115F)1 tablespoon sugar1 envelope dry yeast3 tablespoons olive oil3 cups (or more) all purpose

our1 1/2 teaspoons salt1 tablespoon chopped freshrosemary


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page35

Italian Meat Loaf


yield: Makes 4 servingsactive time: 35 minutestotal time: 1 hour

Preheat oven to 400F. Mix sausage, 1/2 cup marinara,Parmesan, 2 tablespoons parsley, and 2 tablespoons basilin large bowl. Using wet hands, shape mixture into 8meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in largeskillet. Cover, reduce heat, and simmer until meatballsare cooked through, turning o en, about 20 minutes.

Place bague e bo oms on baking sheet; spread each withabout 2 tablespoons sauce from skillet. Cut meatballs inhalf in skillet; overlap 4 halves on each bague e bo om.Spoon remaining sauce over meatballs, then sprinklemozzarella over, dividing equally. Bake until cheesemelts, about 5 minutes. Sprinkle with remaining parsleyand basil and cover with bague e tops.

1 pound spicy or sweet Italiansausages, casings removed1 (23- to 24-ounce) containerpurchased fresh marinara sauce,divided1/2 cup freshly grated Parmesan

cheese (about 1 1/2 ounces)1/3 cup chopped fresh Italianparsley, divided1/3 cup chopped fresh basil,divided

4 (5- to 6-inch-long) piecesFrench bague e, splithorizontally1 cup (packed) coarsely gratedwhole-milk mozzarella cheese


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page37

Sausage, Salami, and

Mozzarella Tart


yield: Makes 8 (appetizer) servings

Preheat oven to 425F. Unfold crust on work surface.Press together any cracks in dough to seal crust. Placecrust in 9-inch-diameter tart pan with removable bo om; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan.Pierce crust with fork. Bake crust 5 minutes; press with back of fork if crust bubbles up. Continue to bake untilcrust is golden brown, about 10 minutes. Set aside.Reduce oven temperature to 400F.

Meanwhile, saut sausages in heavy medium skilletover medium-high heat until brown, breaking intosmall pieces with back of fork, about 6 minutes. Usingslo ed spoon, transfer sausage to large bowl; cool. Addmozzarella, salami, Parmesan, and basil. Toss sausagemixture to blend. Spoon sausage mixture into preparedcrust. Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper. Pour custard over sausagemixture in crust.

Bake tart until lling is set in center and golden brownon top, about 30 minutes. Let cool 10 minutes and serve.

1 refrigerated pie crust (halfof 15-ounce package), roomtemperature

8 ounces Italian sweet sausages,casings removed

3/4 cup coarsely gratedmozzarella cheese (about 3ounces)2/3 cup diced Italian salami(such as Genoa)1/2 cup grated Parmesan cheese1/4 cup chopped fresh basil4 large eggs1/2 cup whole milk1/8 teaspoon ground nutmeg


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Tuscan Beef Stew with Polenta


yield: Makes 4 to 6 servingsactive time: 15 minutesCooking time

Make stewIn heavy, large saucepan over moderately high heat,heat oil until hot but not smoking. Add onion, carrot,and celery and saut, stirring occasionally, until lightgolden brown, about 10 minutes. Add beef and saut,stirring occasionally, until brown on all sides, about 5

minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heatto moderately low, cover, and simmer, stirring every15 minutes, until beef is tender, about 2 hours.

While beef is simmering, make polenta

Pour olive oil into large serving bowl and swirl tocoat. Set aside.

In heavy, large pot over moderately high heat, bring

stock to boil. Lower heat to moderate and slowly addpolenta, stirring constantly. Continue cooking, stirringconstantly, until polenta thickens and pulls away fromsides of pan, about 10 minutes. Transfer to oil-coatedserving bowl and keep warm.

ServeWhen beef is tender, use tongs to remove tomatoskins (if desired) and thyme sprigs. Transfer stew tolarge serving bowl. Serve polenta alongside.

For stew3 tablespoons olive oil1 red onion, cut into mediumdice3 carrots, peeled and cut into1/2-inch pieces

3 stalks celery, cut into 1/2-inchpieces2 pounds stew beef, such as boneless chuck, trimmed ofexcess fat and cut into 1-inchcubes2 1/2 cups dry red wine8 sprigs fresh thyme3 medium tomatoes, halved

3/4 teaspoon kosher salt1/2 teaspoon freshly ground black pepper

For polenta1 tablespoon olive oil4 cups vegetable stock or broth1 cup polenta (coarse cornmeal)


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page39

Sicilian Pasta with Eggplant

Vegetarian

preparation

indgredients

yield: Serves 4 to 6 asa main course

Peel garlic. Trim stem ends of eggplants. Halve eggplantslengthwise and cut crosswise into 1/2-inch-thick slices. In alarge sieve drain tomatoes. Transfer tomatoes to a bowl andsqueeze to break into smaller pieces.

In a 6-quart ke le bring 5 quarts salted water to a boil for

pasta.

In a 12-inch heavy skillet heat 1 cup oil over moderatelyhigh heat until hot but not smoking. Fry eggplant in 2 batches, turning, until golden brown on both sides. Transfereggplant as fried with a slo ed spoon to paper towels todrain, arranging it in one layer. Season eggplant with salt andpepper.

Pour o oil from skillet and wipe clean with paper towels.Add remaining 1/4 cup oil to skillet and cook garlic over

low heat, stirring, until golden. Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirringfrequently, until slightly thickened, about 15 minutes. Seasonsauce with salt and pepper.

While sauce is simmering, cook pasta until al dente. Reserve1 cup pasta cooking water and drain pasta in a colander.Transfer half of tomato sauce with half of rico a salatato a large bowl and toss with pasta and half of eggplant,adding some reserved pasta cooking water if sauce becomestoo thick. Transfer pasta to a serving bowl and top withremaining sauce and eggplant and some of remaining cheese.

Garnish pasta with basil and serve remaining cheese on theside.

3 garlic cloves1 pound Asian eggplants (about6 medium)two 28- to 32-ounce cans wholetomatoes1 pound ridged ziti or rigatoni1 1/4 cups olive oil3 ounces freshly grated rico asalata cheese (about 3/4 cup)

Garnish: fresh basil leaves


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Stu ed Italian Eggplant


yield: Makes 4 (main course)servings

Make sauce:Drain tomatoes, reserving juice, then nely chop. Heat oil in a 4- to5-quart heavy pot over moderately high heat until hot but not smoking,

then cook garlic, stirring, until golden, about 1 minute. Add tomatoeswith reserved juice, water, tomato paste, sugar, and salt and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, untilthickened, about 30 minutes. Stir in basil.

Boil eggplants and make lling while sauce simmers:Bring a 5- to 6-quart pot of salted water to a boil over moderately highheat.

Prick eggplants all over with a fork. Boil eggplants, uncovered, stirringoccasionally, until tender when pierced with a knife, 20 to 25 minutes.Transfer with a slo ed spoon to a colander to drain and discardcooking water. When eggplants are cool enough to handle (a er about15 minutes), halve eggplants lengthwise through stem (keep stema ached). With a small sharp knife, scoop out and reserve esh, leaving1/4-inch-thick shells. Very nely chop esh and transfer to a large bowl.

Bring rice and water to a boil in a 1-quart heavy saucepan, uncovered,then reduce heat and simmer rice, covered, until water has beenabsorbed and rice is tender, about 15 minutes. Remove from heat and letstand 5 minutes. Flu rice with a fork and add to chopped eggplant.

While rice cooks, combine bread and milk in a small bowl and let standuntil bread has absorbed milk, then gently squeeze bread, discardingany milk.

Add bread to rice mixture along with garlic, eggs, cheese, parsley, basil,

1/2 teaspoon salt, and 1/2 teaspoon pepper and stir to combine well.

Sprinkle inside of eggplant shells with remaining 1/2 teaspoon salt and1/2 teaspoon pepper. Firmly pack a scant 1/3-cup eggplant stu ng intoeach eggplant shell. (You may have some stu ng le over.)

Fry and bake eggplants:Put oven rack in middle of oven and preheat oven to 375F.

Heat 1 inch vegetable oil in a 10-inch cast-iron or other deep heavyskillet over moderate heat until thermometer reaches 320F and add 2eggplant halves, stu ng sides up. Fry, turning over once using 2 slo edspoons, until golden brown, 5 to 8 minutes total. Transfer, stu ng sidesup, to paper towels to drain, then fry remaining eggplants, 2 halves at atime, in same manner, returning oil to 320F between batches.

Spoon sauce into a 3-quart (about 13- by 9-inch) nonreactive bakingdish. Add eggplants, stu ng sides up, and bake, covered with foil, untilsauce is bubbling, about 25 minutes.

For tomato sauce1 (28-oz) can whole tomatoes in

juice (preferably Italian)3 tablespoons olive oil4 garlic cloves, nely chopped1 1/4 cups water2 tablespoons tomato paste1 teaspoon sugar3/4 teaspoon salt2 tablespoons chopped fresh basil

For eggplant and stu ng4 small Italian eggplants (1 1/2lb total; preferably with stema ached1/2 cup long-grain white rice3/4 cup water3 slices rm white sandwich bread, torn into 1-inch pieces1/4 cup whole milk3 garlic cloves, minced2 large eggs, lightly beaten3 oz nely grated PecorinoRomano (1 1/4 cups)1/3 cup chopped fresh at-leafparsley1/3 cup chopped fresh basil1 teaspoon salt1 teaspoon black pepperAbout 2 cups vegetable oil

Special equipment: a deep-fatthermometer


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page41

Trene e with Pesto,

Potatoes and Green Beans

preparation

indgredients

yield: Serves 4

Finely grind basil, oil, 6 tablespoons each Romano andParmesan cheeses, toasted pine nuts and minced garlicin processor. Season pesto to taste with salt and pepper.(Pesto can be prepared 2 days ahead. Press plastic wraponto surface of pesto and refrigerate.)

Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slo ed spoon,transfer potatoes to large bowl. Add green beans tosame pot and cook until crisp-tender, about 3 minutes.Using slo ed spoon, transfer to bowl with potatoes.Cook pasta in same pot until tender but still rm to bite.Drain, reserving 1/2 cup cooking liquid. Transfer pastato bowl with potatoes and green beans.

Whisk reserved 1/2 cup cooking liquid into pesto. Addpesto to pasta mixture and toss thoroughly to coat.Transfer pasta to large pla er. Serve, passing additionalPecorino Romano separately.

1 cup packed fresh basil leaves(about 2 bunches)

1/2 cup olive oil (preferablyextra-virgin)6 tablespoons freshly gratedPecorino Romano cheese (about1 ounce)6 tablespoons freshly gratedParmesan cheese (about 1ounce)1/4 cup pine nuts, toasted1 1/2 teaspoons minced garlic

2 medium russet potatoes(about 3/4 pound), peeled, cutinto 1/2-inch cubes6 ounces green beans, trimmed,cut into 3-inch lengths1 pound trene e

Additional freshly grated

Pecorino Romano cheese


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Escarole-Stu ed Pizza

preparation

indgredients

yield: Makes 4 (main course) servingsactive time: 1 hrtotal time: 2 hr

Put oven rack in lowest position and preheat oven to 500F.Lightly oil cake pan.

Cook escarole in a 6- to 8-quart pot of boiling salted water,uncovered, until tender, 5 to 10 minutes. Drain in a colander,then immerse colander in a large bowl of ice water to stopcooking. Drain again and press gently to remove excess water.

Transfer escarole to a large kitchen towel, then gather cornersand twist tightly to wring out as much liquid as possible.

Cut o one third of dough (keep remaining dough coveredwith plastic wrap) and pat into cake pan, covering bo om.Brush with 1 tablespoon oil and prick all over with a fork. Bakeuntil golden, 8 to 10 minutes. Let crust stand in pan on a rack.

Meanwhile, heat 1/4 cup oil in a 12-inch heavy skillet overmoderately high heat until hot but not smoking, then sautgarlic, stirring occasionally, until golden, about 30 seconds.Add escarole, 1/4 teaspoon salt, and 1/4 teaspoon pepperand saut, stirring, until escarole is coated with oil, about4 minutes. Transfer to a large shallow bowl to cool slightly,about 15 minutes, then stir in cheese.

Spread escarole lling over crust in pan, leaving a 1/4-inch border around edge. Roll out remaining dough into a 10-inch round (on a lightly oured board if it sticks). Transfer topan, covering lling and tucking edge under bo om crust toform a at top and completely enclose lling (stretch doughif necessary). Press edges to seal. Brush top with remainingtablespoon oil and bake until golden brown, 15 to 20 minutes.

Run a sharp thin knife around edge of pan. Invert a rack overpan and, wearing oven mi s and holding pan and rack rmlytogether, ip pizza onto rack. Turn pizza right side up andcool 15 minutes before serving. Slide pizza onto a cu ing board and cut into wedges.

3 lb escarole (about 3 heads),tough outer ribs discarded andleaves thinly sliced (20 cupsloosely packed)1 lb pizza dough at roomtemperature6 tablespoons olive oil5 garlic cloves, nely chopped10 oz chilled Italian Fontina,coarsely grated (2 cups)

Special equipment: a 9-inchround metal cake pan (2 inchesdeep)


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page43

Orecchie e with Salsa

Cruda and Rico a

preparation

indgredients

yield: Makes 4 servingsactive time: 10 mintotal time: 30 min

Stir together all ingredients except pasta and rico a in

a large bowl with 3/4 teaspoon salt and 1/2 teaspoonpepper. Let stand, stirring occasionally, 20 minutes.

Meanwhile, cook orecchie e in a pasta pot of boilingsalted water (3 tablespoons salt for 6 qt water) until aldente.

Drain pasta and toss with tomato salsa. Season with saltand pepper and dollop with rico a.

1 medium shallot, minced2 small garlic cloves, forcedthrough a garlic press2 tablespoons extra-virgin oliveoil1 1/2 pounds tomatoes, chopped

1/4 teaspoon hot red-pepperakes1/3 cup coarsely chopped basil1 pound dried orecchie e3/4 cup rico a (preferably fresh)

Garnish:Small basil leaves


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Lemon Pine Nut Tagliatelle


yield: 6 to 8 servings

1. Mince the parsley and place it in a large shallow bowl.Add the oil, lemon zest, and pine nuts and mix until wellcombined. Season with salt, cover, and let sit for at least 2hours at room temperature.

2. Bring a large pot of salted water to a boil over high heat.Add the tagliatelle, stir, and cook until it is al dente (tender but still rm to the bite), 1 to 1 1/2 minutes. Drain, reserving1/2 cup of the cooking water.

3. Add the hot pasta along with the cooking waterimmediately to the prepared sauce and toss until the sauce isthoroughly distributed. Season with salt and pepper and tossagain.

4. To serve, use two spoons and carefully scoop up the pasta,making sure to get pine nuts with each serving (see Note).Serve with lemon wedges if desired for squeezing atop thepasta.

Note: The pine nuts tend to fall to the bo om of the bowl noma er how well you toss the pasta. Once the pasta is served,simply return to the bowl and evenly distribute the remainingpine nuts over each serving.

1 cup (gently packed) fresh at-leaf parsley leaves1/2 cup extra-virgin olive oilZest of 2 lemons, cut into ne(julienne) strips1/2 cup pine nuts, lightlytoastedFine sea salt1 recipe fresh pasta dough cutinto tagliatelle (about 1 3/4pounds)Freshly ground black pepper1 lemon, cut into 6 wedges(optional)


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page45

Gnocchi with Tomato,

Basil, and Olives

preparation

indgredients

yield: Makes 3 main-course or 6 rst-course servingsGnocchi al Pomodoro, Basilico, edOlive

In a large, deep skillet, heat the bu er over medium-

high heat until foaming. Add the olives and cook,stirring, until sizzling, about 2 minutes. Add the tomatosauce and bring to a simmer. Remove from the heat andset aside.

Bring the salted water to a boil in a large pot over highheat. Cook and drain the gnocchi according to thedirections

Bring the tomato sauce back to a simmer over low heat.Add the gnocchi and stir gently with a wooden spoonuntil coated. Stir in the grated cheese and basil. Checkthe seasoning, transfer the gnocchi to a pla er, and serveimmediately.

2 tablespoons unsalted bu er1/2 cup pi ed Gaeta olives orCerignola or other large greenolives1 1/2 cupstomato sauce6 quarts salted water

1 recipeGnocchi1/2 cup freshly grated PecorinoRomano cheese5 fresh basil leaves, washed,dried, and shreddedSalt and freshly ground blackpepper


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page47

Polenta and Vegetables with

Roasted Red Pepper Sauce

preparation

indgredients

yield: This lling meatless mealsatis es nearly a quarter of your daily

ber needs.

Bring 3 cups water to a boil in a medium-sized heavysaucepan. Add polenta in a stream, whisking to combine.Reduce heat to medium-low and simmer, stirring frequently,until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan andseason with cayenne and salt. Coat a 9-inch pie plate withcooking spray. Transfer polenta to pie plate, smooth into aneven layer and let cool 15 minutes. Heat broiler. Whisk garlic,thyme, lemon juice and oil in a bowl. Season with salt andpepper. Toss vegetables with dressing. Coat a baking sheetwith cooking spray and arrange vegetables in 1 layer (or in 1layer in a grill basket). Broil vegetables about 4 inches fromheat until tender and slightly charred, 3 to 5 minutes on eachside. Transfer to a pla er. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinklepolenta with remaining 1/3 cup Parmesan. Broil polenta in

pie plate until golden brown, 2 to 3 minutes, then cut polentainto 8 triangles. Divide polenta among 4 plates. Top withvegetables, drizzle with sauce and sprinkle with chives. Serveany remaining sauce on the side.

1 cup uncooked instant polenta2/3 cup grated Parmesan,divided1/81/4 teaspoon cayennepepperVegetable oil cooking spray2 cloves garlic, chopped2 tablespoon chopped freshthyme (or oregano) or 1tablespoon driedcup fresh lemon juice1 tablespoon olive oil8 asparagus stalks, endstrimmed8 scallions, trimmed2 small Japanese or Italianeggplants, trimmed and halved1 medium-large yellow squash(about pound), cut into 1/3-

inch-thick slices1 cup cherry tomatoes

Sauce1 jar (12 ounces) preparedroasted red peppers, drained1/3 cup vegetable (or chicken) broth1 large clove garlic, chopped

3 tablespoon chopped freshchives, basil or parsley (plusextra for garnish)1 tablespoon balsamic vinegar


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Linguine with Leeks,

Radicchio, and Walnut Pesto

preparation

indgredients

yield: Makes 2 servingsactive time: 30 minutestotal time: 30 minutes

Cook pasta in large pot of boiling salted water until tender but still rm to bite, stirring occasionally.

Heat 1 tablespoon oil in large nonstick skillet over mediumhigh heat. Add leeks; season with salt and pepper. Cover;cook until tender and beginning to brown, stirringoccasionally, about 10 minutes. Puree parsley, 1/4 cupParmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oilin mini processor until coarse puree forms. Season pesto withsalt and pepper. Drain pasta, reserving 1 cup cooking liquid.Add pasta, pesto, and radicchio to leeks; toss, adding cookingliquid by tablespoonfuls if dry. Garnish with walnuts andshaved Parmesan.

8 ounces linguine4 tablespoons extra-virgin oliveoil, divided4 cups thinly sliced leeks(including some dark greenparts)1/2 cup (packed) fresh Italianparsley leaves1/4 cup grated Parmesan cheeseplus shaved Parmesan forgarnish1/4 cup walnut pieces (about1 ounce) plus additional forgarnish2 teaspoons fresh lemon juice2 cups thinly sliced radicchio


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Italian Almond Cookies

preparation

indgredients

yield: Makes about 3 dozen cookies

Arrange racks in upper and lower thirds of oven and preheatto 350F. Lightly oil 2 large baking sheets, then line withparchment paper.

In food processor, combine 2 1/4 cups almonds and 1/3 cupsugar. Process until nely ground, scraping down sides onceor twice. Set aside.

In electric mixer ed with whisk a achment, beat eggwhites and salt at high speed until so peaks form. Reducespeed to medium and gradually sprinkle in remaining 1/3cup sugar. Return speed to high and beat mixture until sti ,shiny peaks form. Gently fold in ground almond mixture andalmond and vanilla extracts.

Roll mixture into 1-inch balls, place 2 inches apart on bakingsheets, and a en slightly. Top each with glaced cherry oralmond. Bake until cookies are golden, switching positionsof pans halfway through, about 25 minutes. Cool on sheets 5minutes, then transfer to racks to cool completely.

Cookies keep, wrapped, several days, or frozen, severalweeks. Recrisp in warm oven.

2 1/4 cups blanched wholealmonds (about 12 ounces), plus15 for garnishing2/3 cup sugar2 large egg whites, at roomtemperature1/4 teaspoon salt1/2 teaspoon pure almondextract1/4 teaspoon pure vanilla extract15 glaced cherries

Vegetarian


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Italian Fruitcakes with

Frangelico Chocolate Sauce

preparation

indgredients

yield: Makes 2 servingsactive time: 30 minutestotal time: 30 minutes

Cook pasta in large pot of boiling salted water until tender but still rm to bite, stirring occasionally.

Heat 1 tablespoon oil in large nonstick skillet over mediumhigh heat. Add leeks; season with salt and pepper. Cover;cook until tender and beginning to brown, stirringoccasionally, about 10 minutes. Puree parsley, 1/4 cupParmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oilin mini processor until coarse puree forms. Season pesto withsalt and pepper. Drain pasta, reserving 1 cup cooking liquid.Add pasta, pesto, and radicchio to leeks; toss, adding cookingliquid by tablespoonfuls if dry. Garnish with walnuts andshaved Parmesan.

8 ounces linguine4 tablespoons extra-virgin oliveoil, divided4 cups thinly sliced leeks(including some dark greenparts)1/2 cup (packed) fresh Italianparsley leaves1/4 cup grated Parmesan cheeseplus shaved Parmesan forgarnish1/4 cup walnut pieces (about1 ounce) plus additional forgarnish2 teaspoons fresh lemon juice2 cups thinly sliced radicchio


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yield: Makes about 5 1/2 dozencookiesactive time: 1 hrtotal time: 10 hr

Make lling:Pulse gs and raisins in a food processor until nely chopped, thenstir together with remaining lling ingredients in a bowl. Chill,covered, at least 8 hours.

Make dough:Whisk together our, sugar, baking powder, and salt in a large bowl. Add bu er and blend with your ngertips or a pastry blender(or pulse in a food processor) just until most of mixture resemblescoarse meal with some small (roughly pea-size) bu er lumps. Addeggs, milk, vanilla, and zest and stir with a fork until a so doughforms. Halve dough and gather each half into a ball, then a eneach half into a rough 6- by 4-inch rectangle between sheets ofplastic wrap. Chill until rm, at least 8 hours.

Form cookies:Preheat oven to 350F.

Roll out 1 rectangle of dough (keep remaining dough chilled) intoa 15- by 14-inch rectangle on a well- oured surface with a ouredrolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings),then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup lling

in a 1-inch-wide log lengthwise down center of each strip, thenfold sides of each strip up over lling to enclose it, pinching edgestogether to seal. Turn rolls seam-sides down and press gently to

a en seams. Cut logs crosswise with a oured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on bu ered large bakingsheets. Make more cookies in same manner with remaining chilleddough, trimmings (reroll once), and lling.

Bake cookies in batches in middle of oven until golden aroundedges, 16 to 20 minutes. Transfer cookies to racks and cool untilwarm, about 10 minutes.

Make icing while rst batch of cookies bake:Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.

Brush icing on warm cookies and decorate with nonpareils (ifusing), then cool completely

For lling1 cup packed so dried Mission gs (8oz), hard tips discarded3/4 cup raisins (3 3/4 oz)3/4 cup mild honey1/4 cup brandy1 1/2 teaspoons nely grated freshorange zest1 teaspoon nely grated fresh lemonzest

1 tablespoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon freshly grated nutmeg3/4 cup whole almonds (4 oz), toastedand coarsely chopped3/4 cup walnuts (3 oz), toasted andcoarsely chopped

For pastry dough4 cups all-purpose our1 cup plus 2 tablespoons sugar

1 tablespoon baking powder1 teaspoon salt2 sticks (1 cup) cold unsalted bu er,cut into 1/2-inch cubes2 large eggs, lightly beaten1/2 cup whole milk1 1/2 teaspoons vanilla1 teaspoon nely grated fresh orangeor lemon zest

For icing1 cup confectioners sugar1/2 teaspoon vanilla1 1/2 to 2 tablespoons fresh orange juice

Italian Fig Cookies


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Hazelnut Espresso Shortbread

Cookies

preparation

indgredients

yield: Makes 4 dozen

Preheat oven to 350F. Blend our, brown sugar, cornstarch,1 tablespoon espresso powder and salt in processor. Add bu er and vanilla. Using on/o turns, process until mixtureresembles coarse meal. Add nuts; blend until nely chopped.Transfer dough to oured work surface. Knead just untildough comes together.

Divide dough in half. Press each half into 9-inch-diameter tartpan with removable bo om. Bake until deep golden brown,about 25 minutes. Transfer shortbread to rack; cool 2 minutes.Remove pan sides.

Cut each shortbread round into 24 wedges. Cool completely.

Mix 2 tablespoons hot water and remaining 1 teaspoonespresso powder in small saucepan. Add chocolate. Stir overmedium-low heat until chocolate is smooth. Remove fromheat. Cool slightly. Drizzle chocolate mixture over cookies.Let stand until chocolate sets. (Can be prepared ahead. Storein airtight container at room temperature up to 1 week, orfreeze up to 1 month.)

2 cups all purpose our1 cup (packed) golden brownsugar3 tablespoons cornstarch1 tablespoon plus 1 teaspooninstant espresso powder3/4 teaspoon salt1 cup (2 sticks) chilled unsalted bu er, cut into 1/2-inch pieces1 teaspoon vanilla extract2/3 cup hazelnuts, toasted,husked, coarsely chopped

2 tablespoons hot water2 ounces semisweet chocolate,chopped


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yield: Makes about forty-two2-inch cookies

1. To make the pastry: Combine the our, sugar, and salt. Cut inthe bu er to resemble coarse crumbs. Sprinkle a li le wine overa section of the our, then mix with a fork to moisten. Push themoistened dough aside and continue adding enough wine untilthe dough just holds together. Divide in half. Using your ngertips,lightly press and knead into balls. Fla en into discs, wrap, andrefrigerate for at least 1 hour or up to 3 days. Let stand at room

temperature until malleable but not so .

2. To make the lling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be careful, it mayfoam up. Add the remaining lling ingredients and cook, stirringconstantly, for another 5 minutes. Remove from the heat and letstand, stirring occasionally, until the mixture is cool enough tohandle but not set. Pour onto a oured surface, divide into 6 equalportions, and shape the portions into 14-inch-long sticks.

3. Preheat the oven to 350F. Line a large baking sheet withparchment paper or grease.

4. On a piece of waxed paper or plastic wrap or on a lightly ouredsurface, roll each piece of dough into a 14-by-12-inch rectangle, thencut each rectangle lengthwise into three 14-by-14-inch rectangles.Place a nut strip near a long side of each rectangle and roll up fromthe lling side. Cut into 2-inch sticks. Place seam side down on theprepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash.

5. Bake until golden, about 20 minutes. Transfer to a rack and letcool. Wrap in aluminum foil until ready to serve. Store in an airtightcontainer at room temperature for up to 2 weeks.

VARIATIONS

Oil Pastry: Substitute 1/3 cup vegetable oil for the bu er andcombine it with the wine.

Pastry:3 cups pastry or bleached all-purpose

our, si ed1 cup sugar1/4 teaspoon salt1/3 cup unsalted bu er or margarine,chilledAbout 2/3 cup sweet or dry white wine

Filling:1 cup (12 ounces) honey2 1/2 cups (about 12 1/2 ounces)walnuts, chopped2 teaspoons orange zest2 teaspoons lemon zest (optional)3/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/8 to 1/4 teaspoon freshly grated black pepper

Egg wash (1 large egg beaten with 1tablespoon water)

Sfra i


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Pistachio and Almond Cake

with Orange Salad


yield: This homespun loaf cake evokesthe nut tree-covered hills of Avellinoand the lemon-scented Amal coast.The cake ba er is primarily groundraw nuts, generously avored withlemon zest. The la er gives the

nished cake a pronounced citrus

avor that pairs well with the orangesalad

To make the cake, preheat the oven to 300F. Bu er a 4-by-8-inch loaf pan.Then, using a si er or a ne-mesh strainer, dust it with our, tapping outthe excess.

In a food process, combine the pistachios and almonds and pulse untilnely ground. Set aside.

Combine the bu er and sugar in the bowl of a stand mixer. Grate thezest from the lemons directly into the bowl. Fit the mixer with the paddlea achment and beat on medium speed for about 2 minutes, or untilsmooth and creamy. Mix in the vanilla just until incorporated. On lowspeed, gradually add the nuts and mix just until incorporated. Then addthe eggs, one at a time, mixing a er each addition just until incorporated.Stir in the our and salt and mix just until incorporated.

Spoon the ba er into the prepared loaf pan. Bake until a skewer insertedinto the middle of the cake comes out clean, about 45 minutes. Let cool inthe pan on a wire rack for 10 minutes. Then, run a paring knife aroundthe inside of the pan to loosen the cake sides, invert the cake onto a plate,and li o the pan. At this point, the cake can be served warm or allowedto cool completely before being sliced and reheated.

To make the orange salad, cut a slice o the top and bo om of 1 orange,stand the orange upright, and cut downward to remove the rind andpith in thick strips. Cut the orange crosswise into 1/4-inch-thick slices,capturing any juice. Repeat with all of the remaining oranges. Set theoranges slices aside until needed.

Gently heat the marmalade in a pot over low heat for about 3 minutes, oruntil syrupy. Add any captured orange juice along with the lemon juice tothe marmalade. Remove the pot from the heat and add 1 to 2 tablespoonswater to think the marmalade to the consistency of a vinaigre e. Let cool.

To serve, preheat the oven to 400F. Cut the cake into generous slices and

place on a baking sheet. Bake the slices, turning them over once, for about5 minutes, or until warm and slightly toasted on both sides.

Place 4 or 5 orange slices on each plate and drizzle generously with themarmalade syrup. Place the warm pieces of cake next to the orange slicesand top with a dollop of yogurt and a few pistachios. Serve immediately.

PISTACHIO AND ALMONDCAKE1 1/3 cups unsalted shelledpistachio nuts1 1/3 cups blanched whole

almonds1/2 cup plus 2 tablespoons (5ounces) unsalted bu er, at roomtemperature3/4 cup plus 3 tablespoons sugar3 lemons1/2 teaspoon pure vanilla extract3 eggs1/2 cup plus 1 tablespoon 00

our or all-purpose our1/4 teaspoon kosher salt

ORANGE SALAD3 blood oranges2 Valencia, navel, or bloodoranges1/4 cup orange marmalade1 teaspoon freshly squeezedlemon juice

1/2 cup plain whole-milk yogurtUnsalted shelled pistachio nuts


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preparation

indgredients

yield: Makes 8 to 10 servings

Start pear jam:In large bowl, toss together pears and sugar. Cover and refrigerateat least 8 hours or overnight.

Make panna co a:In small bowl, sprinkle gelatin over cream. Let stand until gelatinso ens, about 1 minute.

Meanwhile, in medium saucepan over moderate heat, whisktogether milk and sugar. Scrape in seeds from vanilla beans; add beans. Heat, whisking occasionally, until sugar dissolves, about 2minutes. Remove from heat and whisk in cream mixture. Strainthrough ne-mesh sieve, discarding vanilla beans, then ladlemixture into 8 (4-ounce) ramekins. Cover and refrigerate at least 8hours or overnight.

Finish pear jam:In heavy medium saucepan over moderate heat, combine 1/2 cupwater and pear mixture. Bring to simmer, uncovered, and cookuntil pears are tender, about 20 minutes. Transfer mixture to foodprocessor and pure until smooth. Transfer jam to medium bowl,cover tightly, and refrigerate until cool, about 1 hour. (Jam willkeep, covered, in refrigerator up to 1 week.)

Unmold and serve:

Run thin sharp knife around inside edge of each ramekin to loosen.Dip bo om of 1 ramekin in bowl of very warm water 6 seconds. Putplate over ramekin, then invert panna co a onto plate, gently li ingo ramekin. Repeat to unmold remaining panna co as. Top eachwith 1/4 cup pear jam and serve.

For pear jam:2 pounds ripe Bartle pears, peeled,cored, and cut into 1/4-inch-thick slices1 cup sugar

For panna co a:4 teaspoons un avored powderedgelatin from 2 (1/4-ounce) envelopes2 cups heavy cream

2 cups whole milk1/2 cup sugar2 vanilla beans, split lengthwise

Vanilla Panna Co a with

Pear Jam


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Walnut Cake with Co ee-

Mascarpone Cream

preparation

indgredients

yield: Makes 10 to 12 servings

For cake:Position rack in center of oven and preheat to 350F. Bu er and ourtwo 9-inch-diameter cake pans with 1 1/2-inch-high sides. Blend 1/2 cupwalnuts, 1 tablespoon sugar, and espresso in processor until nuts are

nely ground. Whisk our, baking powder, cinnamon, baking soda,and salt in medium bowl to blend. Using electric mixer, beat bu er inlarge bowl until smooth. Gradually add remaining sugar (1 cup minus 1tablespoon), beating until u y. Beat in eggs, 1 at a time, then egg yolk.Add ground walnut mixture and vanilla; beat to blend. Reduce mixerspeed to low and beat in dry ingredients in 3 additions alternately with bu ermilk in 2 additions. Fold in remaining 1/2 cup walnuts. Divide ba er evenly between prepared pans.

Bake cake layers until tester inserted into center comes out clean, about26 minutes. Cool in pans 5 minutes, then turn out onto racks and coolcompletely.

For co ee-mascarpone cream:Stir espresso and 1 tablespoon water in large bowl until co ee dissolves.Add cream, mascarpone, sugar, and vanilla. Beat until lling is thick andsmooth (do not overbeat or lling may curdle).

Place 1 cake layer on pla er, at side up. Spread half of lling over cake.Place second layer, at side down, on lling. Spread remaining llingover top. Mix walnuts, cinnamon, and salt. Sprinkle over top of cake.Cover with cake dome. Chill at least 1 hour and up to 1 day.

Cake

1 cup walnuts (about 4 ounces),toasted, chopped, divided1 cup sugar, divided1 tablespoon instant espressopowder1 1/3 cups all purpose our2 teaspoons baking powder1/2 teaspoon ground cinnamon1/4 teaspoon baking soda1/4 teaspoon salt10 tablespoons (1 1/4 sticks)unsalted bu er, room temperature3 large eggs1 large egg yolk1/2 teaspoon vanilla extract3/4 cup bu ermilk

Co ee-mascarpone cream4 1/2 teaspoons instant espressopowder1 tablespoon water

1 cup chilled heavy whippingcream1/2 cup (4 ounces) mascarponecheese*1/2 cup powdered sugar1/2 teaspoon vanilla extract

3/4 cup (about 3 ounces) walnuts,toasted, chopped1/4 teaspoon ground cinnamonPinch of salt

*Italian cream cheese; sold atmany supermarkets and at Italianmarkets.


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preparation

indgredients

yield: Serves 8 to 10

Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix bisco i crumbsand bu er in bowl. Press mixture evenly onto bo om (not sides) ofprepared pan. Chill 30 minutes.

Preheat oven to 350F. Using electric mixer, beat cream cheese,mascarpone and 1 1/4 cups sugar in large bowl until smooth. Addeggs 1 at a time; beat just until blended. Spread cheese mixtureevenly over crust in pan. Place springform pan in large roastingpan. Pour enough hot water into roasting pan to come halfway upsides of springform pan. Bake until cheesecake is golden and centerof cake moves only slightly when pan is shaken, about 1 hour 10minutes.

Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove fromrefrigerator 30 minutes before serving.)

Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar inlarge bowl. Let stand at room temperature until juices form, about30 minutes.

Cut cake into wedges. Spoon strawberries alongside and serve.

1 1/2 cups ground crumbs frompurchased almond bisco i (about 6ounces)6 tablespoons (3/4 stick) unsalted bu er, melted

2 pounds cream cheese, roomtemperature8 ounces mascarpone cheese*

1 3/4 cups plus 2 tablespoons sugar2 large eggs

3 cups quartered hulled strawberries(about 1 1/2 12-ounce baskets)1/4 cup balsamic vinegar

*Italian cream cheese; sold at Italianmarkets and some supermarkets.If unavailable in your area, blend 8ounces cream cheese with 1/4 cupwhipping cream and 2 1/2 tablespoonsour cream.

Mascarpone Cheesecake

with Balsamic Strawberries


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Mixed Berry Tiramisu


yield: Serves 10

Cook frozen mixed berries and 6 tablespoons sugar inheavy medium saucepan over medium heat until mixtureresembles jam and is reduced to 1 cup, stirring frequently,

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Italian and French Recipes