• • CONTENTS INTRODUCTION .......................... : ...... 7 SPUNTINI I APERITIVI Bread witll Olive Oil and Tomatoes .............. 12 Fresh Fig"Flowers"with Gorgonzola, Thyme, and Honey ................................ 13 Fried Sage Leaves and Flowers .................. 14 Fried Eggplant "Sandwid1es" witll Prosciutto Cotto, Mozzarella, at1d Rosen1ary ................................... 16 Giardiniera-Stuffed Eggs ........................ 18 Zucchini Fritters with Fresh Herbs and Ricotta Salata ............................... 19 Crostiui Three Ways ............................. 20 Turin-Style Breadsticks with Prosciutto ....... 24 Italian Sour ...................................... 26 Bitter Lemon Vinegroni ......................... 28 Ron1e with a View ............................... 28 Garibaldi Spritz ..... , ............................ 29 SOUP I SALAD Pasta and White Bean Soup with Delicata Squash ............................ 32 Chickpea and Celery Soup with Farro .......... 33 Su.mmer Minestrone Two Ways ..... , .. , .... ,.,. 34 Crepe "Noodles" in Hon1en1ade Broth .......... 38 Zucchini and Potato Summer Potage ........... 40 Cream of Carrot and Buttercup Squash Soup with Rosemary Oil ........................ 41 Peadles and Tomatoes with Fresh Mint, Basil, and Burrata ... , ......... , .............. , ... 43 Musllroom-Fennel Carpaccio with Shaved Parmigia110 and Gremolata ....... 44 Red Endive with Anchovy Dressing ............ 46 Arugula with Fresh Figs, Blue Cheese, and Toasted Hazelnuts .......................... 47 Orange Salad with Radicchio, Red Onion, and Taggiasca Olives ............... , ............ 49 Aeolian Bread Salad . , .... , .... , .... , .... , .... , .. 50 Roasted Beet Salad with Gorgonzola and Walnuts ...................................... 51 Green Bean, Cherry Tomato, Corn, and Shallot Salad ......... , . , .................... 52 PASTA I RICE I POLENTA Cavatelli with Walnut Pesto, .. , .... ,., .. , ...... , 56 Spirals with Trapanese Pesto .................... 59 Spaghetti with Fresh Tomato Sauce ............ 61 Bucatini Cacio e Pepe ............................ 62 Guitar-Cut Spaghetti with Zucchini and Saffron Cream .. , .... , ......... ,., .......... 64 Pe11.ne all'Arrabbiata ............................. 67 Bow Ties with Swnmer Cherry Tomato Sauce and Mozzarella .... ,., .. , .... ,., .. , .. ,, .. , 68 Tagliatelle with Short Rib Ragu ......... , ....... 70 Mezze Maniche with Ricotta, Pancetta, and Black Pepper ................................ 73 Fettuccine witll Truffled Cheese ................ 74 Winter Polen ta with Taleggio ...........•....... 75 Lemon-Ricotta Ravioli with Len1on Crea1n Sauce ............................. 77 Fresh Corn and Zucdtlni Risotto ............... 80 Venetian Rice and Peas with Baby Artichokes .................................. 83 Pied1uontese-Style Risotto with Prosecco., , , .. 85 Crea1uy Polenta with Su=er Vegetable Stew ......................... 87 Baked Rigatoni with Eggplant .....•............ 88• • PIZZA I FOCACCIA Slow-Rise Pizza Dough .......................... 92 p· M h . 1zza arg enta ................................ 95 Roasted Pepper and Soppressata Pizza ......... 96 Pancetta and Caramelized Onion Pizza ........ 97 Fresh Herbs and Fontina Pizza .................. 99 Rapini and Scan1orza Pizza .................... 100 Mortadella, Stracciatella, and Pistachio Pizza ............................. 101 Pizza Carbonara ................................ 104 Potato and Rose1nary Pizza .................... 105 Barese-Style Potato Focaccia ................... 106 Ligurian Focaccia ............................... 108 Whole-Wheat Focaccia with Sweet Onion and Sage .......................... 110 Piadine with Prosciutto, Mozzarella, and Arugula ...................................... 112 MEAT I FISH Sliced Ste�.with Cherry To111ato Confit. ...... 116 Chicken Ricotta Meatballs in Tomato Sauce ................................ 119 Pork Pot Roast with Bay Leaf .................. 120 Sausage, Peppers, and Potatoes ................. 121 Grilled Lamb Loin Chops with Grilled Peppers ............................ 122 Short Rib Bollito with Salsa Verde ............. 124 Livorno-Style Cod with Olives and Capers ............................... 125 Adriatic Seafood Stew .......................... 126 Neapolitan-Style Mussels and Clams .......... 128 Grilled Shrin1p \Vith Orzo ...................... 130 VEGETABLES I EGGS Eggplant Involtini with Mozzarella ........... 134 Honey-Roasted Carrots with Balsamic Vinegar ......................... 137 Potato and Eggplant Frittata ................... 138 Rice-Stuffed Tomatoes ......................... 139 Marinated Fried Zucchini . ..................... 142 Kale Braised in White Wine .................... 143 Roasted Peppers with Anchovies .............. 145 Colorful Greens and White Beans ............. 146 Oven-Braised Beans in Their Broth ............ 148 Crispy Roast Potatoes .......................... 149 DOLCI I SWEETS A Trio of Amare.tti .............................. 152 w· c k' & D' · 1ne oo 1es ,or 1pp1ng ...................... 155 Iced Coffeehouse Biscotti ...................... 156 Pineapple-Coconut Sorbetto ........•.......... 158 Lemon Sen1ifreddo ............................. 159 Fig and Wine Gel a to ............................ 160 Peach Frangipane Crostata ..................... 162 Kiwi Fruit Salad with Mascarpone Cream ..... 165 Chocolate Almond Torte ....................... 166 Pistachio Cake with Pistachio-Ricotta Cream ............•.......... 169 Sambuca Apple Cake ............................ 171 Len1on-Rosemary Cornn1eal Cake witl1 Len1on Syrup .............................. 172 Dark Chocolate Parma Cotta witll Amarena 01erries ......................... 173 Coffee Creme Caran1el ......................... 174 MY EVERYDAY ITALIAN PANTRY ........ 177 INDEX .......................................... 185 • • .,. • • • • • • • • • • • ••• • • . �-· . •' .. • • • �v r • •. • ,._ .. . , •• L • .. •• • • Italian Sour My husband, Scott, is an Italian i11ine ancf, drinks aficionado. This cocktail is his cl-ever riff on the New York sour. The original is made with bourbon, lemon juice, simple syrup, and red wine. The most eye-catching feature of the drinlt is the -red wine "float," w]!.ich coJit;ri/:Jutes an appealing comple:,,:ity and a pretty two-toned appearance. To malee this drink disunctl,y Italian, Scott swapped out the bourbon for seniisweet vermouth bianco and chose Nero d'Avola, a robust Sicilian red,for the wine topper. Ice cubes 1 lemon 2 fl oz (60 ml) vermouth bianco, such as Poli Gran Bassano, Contratto, or Martini & Rossi, or French vermouth blanc (see Bartender's Note) ½ fl oz (15 ml) Basic Simple Syrup {see below) 1 fl oz {30 ml) Nero d'Avola or other robust red wine MAKES 1 COCKTAIL • Fill a cocktail shaker or pitcher one-third full with ice. Partially fill a highball glass with ice. Ren1ove a long strip of peel fron1 the lemon aud drop it into the glass. Then squeeze 1 ti oz (30 ml) juice from the lemon. Pour the vermouth into the shaker, followed by the len1on juice and simple syrup. Using a bar spoon or other long-handled spoon, Stir vigorously for 15 seconds. Strain into the highball glass. Position the spoon with the back (convex) side facing up o"er the glass, tilting it down at a 45-degree angle, Slowly pour the wine over . the back ofthe spoon into the glass; the'wine will float on top. Serve at once. • • .BASIC SIMJ'L-E SYROP • To make simple syrup, in a small saucepan, combine ¼ cup (50 g) sugar and ' ¼ cup (60 ml) water over low heat and heat, stirring constantly, until the , • • • - • • • \• • r\ • • • • • • • sugar dissolves. Pour into a small heatproof jar and let cQol complett?ly _befori; using. Store leftover simple syrup tightly capped in the refrigerator, where it will keep for up to 1 month. • • • • ' • • • • • • • • • • .. . .. ... ' • • \ • • • • • • • • . ' . I • • •' ,.. • • . . . . • • • .. ·•. • • I I .,. •• . . • • • • • • • • • • •.. • • • • . . • • • • •• • . . • • : . . . . • • • • . . • • • • ' . .. • • •, ' . : .. . . ', • • . • • ., ·,' • • . . • • ' • . . • • I L ' • .. - • .. . .. • • • . . ' . . . . • > • • I • • • • • ( - • • • • • • • • • • • .. • - • • ,. • 'I-' • BARTENDER'S NOTE Vermouth bianco (Italian) or vermouth blanc (French) is a slightly sweetened version of dry vermouth. If you can't find either one, substitute a good-quality Vt1rmouth that is labeled "dry" and use 1 fl oz (30 ml) simple syrup in the cocktail. It is best to avoid vermouth labeled "extra dry" for this drink. - • • • • • • • • • • . · • • • • • • I • • • • • '. • . .. ... .-. - • • . . • • '<• .. •• . • • • • • • • • - .. •• . -· '. .. • . • • . • • • . . ... .. ... I ( • • • • • • - . . . • • .. · . • .. • • .. ��":..: ;:� - � .. • . . t ... • .. • ,· . ' . • •• • • • • . . . • .- . • •• . . . ' ' . . . . . ' . ,, . .. • • • • ', • • • . . • . ..• • • .... • . I • • . . • • • • - " ,- - •. • . . . , . • .• . ' Orange Salad with Radicchio, Red Onion, and Taggiasca Olives Taggiasca olives are s1nall and range frorn darle green to purple-blaclt. They are grown in the i11estern part of Liguria and are prized for their delicate earthy taste and for the buttery olive oil they produce. Similar to the Niyoise olives of the nearby F1-ench Riviera (which can be substituted), they pair especial� well with the bright tang of citrus. ½ small red onion (about¼ lb/60 g), thinly sliced 3 tablespoons white wine vinegar 1 tablespoon white or red balsamic vinegar Pinch of fine sea salt 4 oranges in mixed varieties, such as navel, Cara Cara, and blood 6 large radicchio di Chioggia leaves (comn1on round variety with burgundy leaves and white ribs) 16 Taggiasca olives 3 tablespoons extra-virgin olive oil, preferably Ligurian Flaky sea salt and freshly ground black pepper MAKES 4-6 SERVINGS Lu a sn1all bowl or container, toss the onion with both vinegars and the fine salt. (I like to put everything into a container with a lid so I can shake it up a bit.) Set aside to steep for 30 ntlnutes. Using a serrated knife., cut a thin slice off both ends of 1 orange, revealing the flesh. Stand the orange upright and, following the contour of the fruit, cut down to re,nove the peel and pith in wide strips, leaving beautiful orbs of naked orange flesh. Slice the orange into thin wheels. Repeat with the ren1aining 3 oranges. To compose the salad, leave the radicchio leaves whole or cut them into narrow strips. Either way, distribute the1n evenly on a platter and top With the orange slices, overlapping then1 slightly. Drain the onion slices and scatter then1 here and there over the oranges. Arrange ilie olives on top of tl1e onion slices. Drizzle the oil over the salad and season wiili a generous pinch of flaky salt and a few grindings of pepper. Let the salad sit for a bit-no 1nore tl1an 5 111iJ1utes-before servmg. SOUP I SALAD 49 Next >