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  Raw artichoke, portobello, and fennel salad Raw artichoke, portobello, and fennel salad Raw artichokes have a mild, intriguing flavor and firm texture. A quick soak in vinaigrette not only enhances their flavor but also tenderizes them a bit. Be sure to slice all the vegetables as thinly as possible, either with a knife, mandoline, or the slicing blade of your food processor. Ingredients – Serves 4. – ¼ cup extra-virgin olive oil. – 4 large cloves garlic, smashed. – 2 oz. thinly sliced pancetta. – 2 Tbs. sherry vinegar.…

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  Tortellini en brodo Tortellini en brodo This comforting dish of stuffed pasta in a hearty broth is a tradition in northern Italy. It’s often served as a first course, followed by a pork or veal roast and winter vegetables. Both the tortellini and the broth can be made ahead. Ingredients – Serves 14; yields about 6 quarts broth and about 200 tortellini. – FOR THE BROTH:. – 1 4-lb. chicken, cut into 6 pieces. – 2 lb. veal bones or veal shank. – 2 lb. beef stew meat or…

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  Cannellini bean and kale soup Cannellini bean and kale soup This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette. Ingredients – Serves 4. – 1½ Tbs. extra-virgin olive oil. – 1 large yellow onion, finely chopped (1½ cups). – 2 medium carrots, peeled and finely chopped (3/4 cup). – 2 medium celery stalks, finely chopped (3/4 cup). – 1½ tsp. minced fresh rosemary.…

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  Escarole salad with olives and garlic croutons Escarole salad with olives and garlic croutons With its garlicky greens, crunchy croutons, and salty anchovies, this salad is reminiscent of a classic Caesar salad but without the creaminess. Long, thin shavings of Parmigiano-Reggiano or Grana Padano would make a delicious addition. Ingredients – Serves 6. – 2 large heads escarole (1 lb. each). – 2 medium cloves garlic, peeled. – Kosher salt. – 3 Tbs. plus ½ cup extra-virgin olive oil. – 6 oz. country-style bread, preferably. – day-old, crusts removed,…

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  Grilled sourdough panzanella Grilled sourdough panzanella Bread salad is a great way to both use up leftover bread and showcase summer tomatoes. Bread salads are common in the Mediterranean and the Middle East, where cooks use stale bread as the primary ingredient. In this Italian version, the bread is charred on the grill for added flavor. Ingredients – Yields about 6 cups; serves 4 to 6. – 4 ½ -inch-thick slices (about 8 oz.) from the center of a round sourdough loaf (a boule). – ½ cup extra-virgin olive…

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Chicken meatball and escarole soup Chicken meatball and escarole soup Served with crusty bread, this quick spin on Italian wedding soup makes a satisfying dinner. Handle the chicken mixture gently; packing the meat too tightly will make the meatballs tough. Ingredients – Serves 4. – 3 Tbs. plain fresh breadcrumbs. – ¼ cup finely grated Parmigiano-reggiano or Grana Padano; more for serving. – 2 Tbs. chopped fresh flat-leaf parsley. – Kosher salt and freshly ground. – black pepper. – ½ lb. ground chicken. – 1 large egg. – 1 Tbs.…

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  Heirloom tomato and burrata salad with tomato conserva vinaigrette Heirloom tomato and burrata salad with tomato conserva vinaigrette Tomato lovers, this is for you: ripe tomatoes, creamy Burrata, and fresh basil, topped with a tomato conserva and balsamic vinaigrette. The vinaigrette is also delicious over grilled fish, eggplant, or zucchini. If you can’t find Burrata, substitute sliced fresh mozzarella. Ingredients – Serves 4. – ¼ cup Tomato Conserva (recipe below), finely chopped. – ¼ cup extra-virgin olive oil. – 1 tsp. red-wine vinegar. – Kosher salt and freshly ground.…

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  Shellfish with fennel, escarole, and kale Shellfish with fennel, escarole, and kale Serve this flavorful dish with crusty bread for sopping up the broth. Ingredients – Serves 4. – 2 Tbs. unsalted butter. – 2 Tbs. olive oil. – 12 grape tomatoes. – ½ cup thinly sliced fennel. – 3 medium cloves garlic, thinly sliced. – 1 cup thinly sliced escarole leaves. – 1 Tbs. amontillado sherry. – 1 cup fish broth or bottled clam juice. – 16 littleneck clams, scrubbed. – 16 mussels, debearded and scrubbed. – 6½…

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  Pan-fried polenta with mushrooms Pan-fried polenta with mushrooms Pan-frying squares of leftover polenta is a delicious way to transform the classic, comforting side dish. This version, topped with a sauté of mixed mushrooms, can be a first course or hearty side for roast chicken or steak. Ingredients – Serves 6. – 3 cups hot polenta. – 1 Tbs. olive oil. – 4 Tbs. unsalted butter. – 1 lb. mixed fresh mushrooms, trimmed and sliced ¼ inch thick. – Kosher salt. – 2 cloves garlic, minced. – 2 Tbs. chopped…

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  Sweet and sour eggplant relish (caponata) Sweet and sour eggplant relish (caponata) Tangy-sweet caponata is best made a day ahead so its flavors have time to mingle. Serve at room temperature with pita chips or other crisps as a snack or hors d’oeuvre. It keeps for about a week in the refrigerator. Ingredients – Yields about 4 cups. – 1 medium eggplant (about 11/2 lb.) unpeeled, top and bottom trimmed. – Kosher salt. – 1/2 cup extra-virgin olive oil; more as needed. – 3 large inner ribs celery, sliced…

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