Italian Foods 

Zesty lemon olives

  Zesty lemon olives Zesty lemon olives Lemon and herbs turn ordinary olives into something special. Make a batch or two to have on hand when guests drop by; they’ll keep in the refrigerator for a few weeks. Ingredients – Yields 1 pint. – 1 pint oil- or brine-packed. – olives, green or black or a mix. – ¼ tsp. kosher salt. – ½ tsp. black peppercorns. – 3 bay leaves. – Several sprigs of rosemary or thyme. – ½ tsp. fennel seeds, lightly crushed. – 4 or 5 cloves…

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Italian Foods 

Seared carpaccio-style shoulder petite tender

  Seared carpaccio-style shoulder petite tender Seared carpaccio-style shoulder petite tender Quick-pickled shallots give thin, silky slices of meat (and the accompanying spinach salad) a tangy punch. A good substitute for petite tender is the similarly shaped beef tenderloin. Serves 4 as an appetizer Ingredients – 1 8- to 10-oz. shoulder petite tender. – Kosher salt. – ¼ cup plus 1 Tbs. extra-virgin olive oil. – 2 medium shallots, halved through the root and very thinly sliced lengthwise (about 1 cup). – ¼ cup Champagne or white-wine vinegar 4 oz.…

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Italian Foods 

Bruschetta with fig and walnut anchoiade

  Bruschetta with fig and walnut anchoiade Bruschetta with fig and walnut anchoiade All of the topping ingredients should be cut into small, manageable pieces. More topping may fall off this way, but it will be easier to eat. Serves 8 to 10; yields about 3/4 cup topping Ingredients – For the bruschetta. – E xtra-virgin olive oil as needed, about 1/2 cup. – 1 lb. rustic country bread or crusty baguette, sliced 1/2 inch thick (cut baguettes on the diagonal). – 1 to 2 cloves garlic, peeled and halved…

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Italian Foods 

Arancini

  Arancini Arancini If you have any of the delicious risotto from the recipe on p. 72 left over, these classic Italian mozzarella-stuffed fried rice balls are a tasty way to use it up. Ingredients – Yields about 15. – 2 cups cold leftover risotto. – 1 large egg. – 2 cups fine fresh breadcrumbs. – 5 oz. fresh mozzarella, cut into 3/4-inch cubes. – 6 cups vegetable oil, for frying. – Kosher salt. Instructions Step 1: Stir together the risotto and egg until thoroughly combined. Put the breadcrumbs in…

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Italian Foods 

Parmigiano-pistachio frico

  Parmigiano-pistachio frico Parmigiano-pistachio frico These delicate cheese crisps are a perfect predinner nibble, ideally with a glass of something sparkling. You’ll need a lot of cheese to make them—grinding it in a food processor is a great time-saver. Ingredients – Yields 24; serves 8 to 10. – 6 oz. Parmigiano-Reggiano or Grana Padano, finely ground in a food processor (11/2 cups). – 11/2 oz. (1/4 cup) shelled pistachios, coarsely chopped. Instructions Step 1: Position a rack in the center of the oven and heat the oven to 350°F. Line…

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Italian Foods 

Sweet and sour pickled peppers

  Sweet and sour pickled peppers Sweet and sour pickled peppers This agrodolce recipe enhances bell peppers’ silky texture and builds their flavor to nearly addictive levels. Use only red peppers for a classic version, or add some color with a mix of red, yellow, orange, and green. Ingredients – Yields about 11/2 pints. – 21/4 lb. (6 to 7 medium) bell. – peppers (red, yellow, orange, green, or a mixture). – 2 Tbs. finely chopped fresh. – flat-leaf parsley. – 1 Tbs. small (nonpareil). – capers, drained. – 3/4…

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Italian Foods 

Pears and arugula wrapped in prosciutto

Pears and arugula wrapped in prosciutto Pears and arugula wrapped in prosciutto Prosciutto is a hindquarter cut of pork that’s cured, dried, and aged. Thinly sliced, the best ones are ever-so-slightly sweet with just the right degree of saltiness and a silken texture that melts in your mouth. Traditionally the best prosciutto is from Italy, Prosciutto di Parma. It is best eaten plain or wrapped around fruits or vegetables. That said, prosciutto is also great cooked—it can make a flavorful addition to soups, stews, pasta sauces, and egg dishes. Sweet…

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Italian Foods 

Baked provolone with tomatoes, marjoram, and balsamic

  Baked provolone with tomatoes, marjoram, and balsamic Baked provolone with tomatoes, marjoram, and balsamic Thick slices of provolone baked under a tangy-sweet tomato topping make a to-die-for starter or a light lunch with a green salad. Serve with warm, crusty bread. Ingredients – ¼-inch-thick rounds provolone cheese. – 1 medium tomato (about 8 oz.), cored and cut into small dice. – 1 small clove garlic, minced. – 1 Tbs. extra-virgin olive oil. – 1 tsp. chopped fresh marjoram or oregano. – Kosher salt and freshly ground. – black pepper.…

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Italian Foods 

Artichoke torta

  Artichoke torta Artichoke torta Choose small, tender artichokes, about the size of a golf ball. If these aren’t available, use larger chokes, paring them down to their bottoms, removing the choke with the sharp edge of a spoon, and cutting them into pieces before cooking them. If you’re in a hurry, use frozen artichoke hearts. Ingredients – Yields one 8-inch torta; serves 10 12 small spring artichokes or 5 to 6 globe artichokes. – 2 Tbs. olive oil. – 2 shallots, minced. – Juice of ¼ lemon. – ½…

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Italian Foods 

Quick marinara with toasted garlic and rosemary

  Quick marinara with toasted garlic and rosemary Quick marinara with toasted garlic and rosemary There’s no need to open a jar of sauce when you can whisk this homemade creation together in the time it takes to cook a pot of pasta. This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also keep in the freezer for at least 3 months. Ingredients – Yields about 51/2 cups of sauce. – 2 28-oz. cans plum tomatoes with their juices (6…

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