< PreviousBow Ties with Summer Cherry Tomato Sauce and Mozzarella The beauty of this sauce is in its simplicity. fustjour main ingredients-cherry tomatoes, olive oit, garlic, and basil-and a niinimal a1nount of time in a pan produce a robust sauce that clings beautif ulf9' to pasta. Coarse sea salt, for cooking the pasta ¼ cup (60 ml) extra-virgin olive oil 1-2 cloves garlic, sliced paper-thin 1 small fresh red chile (peperoncino), thinly sliced crosswise, or pinch of red pepper flakes 4 cups (680 g) cherry tomatoes (1½ lb) 1 teaspoon fine sea salt 1 handful fresh basil leaves or mix of fresh basil and mint leaves, torn 1 package (1 lb/450 g) bow tie pasta 1 ball (8 oz/225 g) milky fresh mozzarella cheese, torn into small pieces Freshly grated Parmigiano Reggiano cheese, for serving MAKES 4 SERVINGS Bring a large pot of water to a rolling boil and salt it generously with coarse salt. While the water is heating, in a large frying pan over n1ediu111-low heat, con1bine the oil, garlic, and chile (if using) and cook, stirring occasionally, until the garlic is softened but not browned, about 5 n1inutes. Gently drop in the ton1atoes and toss to coat the1u with the oil. Season with the fine sea salt, raise the heat to medium-high, and bring to a sin11uer. Cook, uncovered, until the to1natoes have burst and collapsed and the sauce has thickened, about 15 n1inutes. Reduce the heat to n1ediun1 or mediun1-low if necessary to keep the sauce at a gentle sin1111er. Taste and adjust tile seasoning with fine salt if needed. Re1nove fron1 the heat, stir in the basil, and cover to keep warn1. Drop the bow ties into the boiling water, stir to separate, and cook until al dente, according to the package instructions. Drain the pasta, reserving about 1 cup (240 ml) of the cooking water. Transfer tile pasta to the frying pan and gently toss with the sauce, adding a splash or two of the reserved cooking water if needed to loosen the sauce. Sprinkle in tile n1ozzarella and toss again until the cheese softens slightly and starts to become stringy. Transfer the pasta to individual bowls and serve. Pass tl1e Parn1igiano at the table. 68 EVERYDAY ITALIAN COOKBOOK < ,, ( .,,. (. r • / . , • • 0 • � • � �-.. •Pizza Margherita Sporting the colors of the Italian flag, this pizza is one of Italy's niost iconic and beloved contributions to world citisine. This version is 11V' home coo/e's adaptation, meant to be baked in a fio,me oven. You can itse a pizza stone or baleing steel to drive up the heat intensity, but even without it,you'll still end up with a delicious, classic tomato pie. Slow-Rise Pizza Dough (page 92) 1 cup (240 g) tomato passata (puree) 3 tablespoons extra-virgin olive oil 1 small clove garlic, lightly crushed 10 to 12 fresh basil leaves ½ teaspoon fine sea salt 2 balls(½ lb/225 g each) fresh (but not too milky) mozzarella cheese, thinly sliced MAKES ONE 11 X 17-INCH (28 X 43-CM) PIZZA; 4-6 SERVINGS Make, proof, and shape the dough as directed. Position an oven rack in the top third of the oven and slide in a pizza stone or baking steel, if using. Preheat the oven to 5QOOF (260°C) for at least 45 nlinutes. Put the to1uato passata into a bowl, drizzle in the oil, and drop in the garlic. Tear 4 of the basil leaves into pieces and drop the1n into the bowl. Add the salt, stir to nlix well, and set aside to allow the flavors to blend \vhile the oven preheats. Scoop out and discard the garlic fron1 the ton1ato n1ixture, then spread the to1nato rnixture over the dough, leaving a 1-inch (2.5-cm) border uncovered. Slide the piz.za into the oven using a pizza peel and bake until the dough is puffed but still pale and the tomato topping has thickened up a bit, about 6 nlinutes. Re1uove the pizza fro1u the oven and quickly arrange the 1uozzarella slices on top. Slide it back into the oven and bake until the crust is browned along the edges and the cheese is 1uelted and browned in spots, about 5 n1inutes. Ren1ove fron1 the oven and let cool briefly, then slice into rectangles or wedges and serve. PIZZA I FOCACCIA 95 ,., , I • • •• , • , • • I{iwi Fruit Salad' with Mascarpone Cream Did you know that Italy is one of the world's largest producers of kiwifruits? The first time I saw them growi1ig was in a citrus grove in Liguria a few years ago. The plants were arranged in roivs; (he leaves and vines for1ned a beautifulpergola from which the fruits hung like ornaments. Beneath the kiwi's fuzzy brown stein is lime-green flesh that, ivhen ripe, is juicy and zesty, with an appealing crunch frorn tiny black seeds. Mixed with fresh blueberries, tangy-sweet pineapple, and tart poniegranate, it m.a/ees a refreshingfruit salad. FRUIT SALAD 6 ripe kiwifruits 1 cup (140 g) blueberries 1 cup (155 g) fresh pineapple chunks ½ cup (70 g) pomegranate arils (seeds) 2 tablespoons honey 2 tablespoons fresh lime juice MASCARPONE CREAM ½ cup (120 ml) cold heavy cream (see Cook's Note, page 160) 2 tablespoons cold mascarpone -· � 1 tablespoon confectioners' sugar MAKES 6 SERVINGS ' .,. • To make the fruit salad, peel the kiwis and cut the1n into quarters. Cut the quarters into bite-size pieces and put then1 into a bowl. Fold in the blueberries, pineapple chunks, and pon1egranate arils. In a sn1all bowl, whisk together the honey and Jilne jui�e to n1ake a dressing. Pour the dressing over the fruit and toss genJly. . . , To make the mascarpone cream, iri a bowl, using an electric n1ixer on n1ediu1n speed or a whisk, whip together the cream and n1ascarpon.e just until the mixture begins to thicken. Add the con�ftioners' sugar and.continue to whip on n1edium-high speed until stiff peaks fonn. Spoon the fruit salad into individual bowls. Top each bowl with a dollop ofn1ascarpone crea1n and serve. •Next >