BNA TastesofItalyPDF(804) OO

TASTES of ITALY

Starters 1 Appetizers & Beverages 1 Soups & Breads 4

Salads 8

Main Courses 11

Seafood 11

Meat 13 Poultry 17 Vegetarian 19 Pasta & Dumplings 21

Sides 25 Vegetables 25 Rice, Polenta, & Pasta 27 Potatoes 29 Desserts 30 Fruits, Custards, & Tarts 30 Cakes, Tortes, & Cookies 32

Frozen Desserts 36

Index 38Acknowledgments &

Credits 42

C O N T E N T S

TASTES OF ITALY

Italian food is universally appealing: With fresh, rustic flavors coaxed out of each season’s best ingredients, Italy’s fare is accessible yet interesting, casual yet special. Collected in this volume are dozens of our best Italian recipes, each a tried-and-true favorite from the pages of Bon Appétit. Some are fantastic from-the-source recipes collected from Italian chefs; others are modern riffs on Italian classics by accomplished American contributors—including our own test kitchen. From easy three-ingredient dishes like Grilled Shrimp with Rosemary to labors of love like the Ricotta Gnudi with Wild Mushroom and Truffle Sauce, these recipes are bound together by the ingredients, traditions, and techniques that make Italian food such an enduring favorite for so many of us. Buon Appetito!

IntroDuCtIon

Copyright 2009 by Condé Nast. All rights reserved.

Published by Condé Nast. 4 Times Square, New York, NY 10036.All rights reserved. No part of this book may be reproduced, stored in a retrieval

system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without permission in writing from

the publisher. Bon Appétit is a registered trademark of Condé Nast.

On the cover: Tagliatelle with Prosciutto and Orange

StarterS/appetizers & Beverages

grilled pizza with pears, fresh pecorino, and walnutsMAKES ABout 4 PIZZAS / No need to heat up the oven. Not only is grilling faster than baking, but it also adds a nice smoky flavor to the pizza. Serve this with a Tuscan white wine.

CRUSTS

1¼ cups warm water (105°F to 115°F)

Pinch of sugar

1½ teaspoons active dry yeast

1½ teaspoons salt

2¾ cups (or more) bread flour, divided

TOPPINGS

12 ounces Brinata or aged Manchego cheese

2 pears (about), halved, cored, very thinly sliced

⅔ cup walnut pieces, coarsely broken

Freshly cracked black pepper

extra-virgin olive oil

CRUSTS/ Pour 1¼ cups warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks spongy, about 10 minutes. Mix in salt, then 2½ cups flour. Stir until shaggy-looking dough forms. Sprinkle work surface with ¼ cup flour; turn dough out onto work surface. Knead dough until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Dust dough all over with flour. Place in clean large bowl. Cover with plastic wrap and towel. Let dough rise in warm draft-free area until doubled in volume, about 1½ hours.

Knead dough down. Dust lightly with flour. Divide into 4 equal pieces. Place on

work surface. Cover dough with kitchen towel and let rest 30 minutes.

Prepare barbecue (medium-high heat). Working with 1 dough piece at a time, stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until beginning to color, about 1½ minutesper side. Transfer crusts to baking sheets. DO AHEAD Pizza crusts can be made6 hours ahead. Let crusts stand at room temperature.

TOPPINGS/ Thinly slice cheese; arrange atop crusts, leaving ½-inch plain border. Cover cheese with single layer of pear slices (there may be some pear left over), then scatter walnuts over.

Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil. Cut into wedges and serve.MORE INFO/ This recipe calls for Brinata, a specific kind of pecorino fresco. Pecorino fresco is a fresh sheep’s milk cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. Look for pecorino fresco at your local cheese shop or purchase it online from murrayscheese.com or agferrari.com. Manchego cheese, which is also made from sheep’s milk, is a good substitute.

tomato, red onion, and basil bruschetta4 SErVInGS / Use small heirloom tomatoes in assorted colors for a pretty presentation.

2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)

½ small red onion, finely chopped

3 tablespoons olive oil plus additional for brushing

3 tablespoons chopped fresh basil

1½ tablespoons balsamic vinegar

bonappetit.com/ tastes of Italy 1

2 tastes of Italy/ bonappetit.com

1 large loaf focaccia, halved horizontally (reserve half for another use)

1 garlic clove, peeled, halved

Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. DO AHEAD Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.

Preheat broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.

Top toasted focaccia with tomato mixture and serve.

grilled shrimp with rosemary12 SErVInGS / With only three ingredients, this recipe couldn’t be easier. Serving the shrimp on a bed of rosemary sprigs makes this dish pretty enough for a party.

36 large shrimp, peeled, deveined

2 tablespoons olive oil

5 teaspoons chopped fresh rosemary plus whole sprigs for garnish

Combine shrimp, oil, and chopped rosemary in large bowl; toss to coat. DO AHEAD Can be made 1 day ahead. Cover and chill.

Prepare barbecue (medium-high heat). Line platter with fresh rosemary sprigs as bed for shrimp. Thread 3 shrimp on each of 12 metal skewers. Sprinkle with salt and pepper. Grill until shrimp are just opaque in center, about 2 minutes per side. Arrange skewers atop rosemary.

parmesan and smoky paprika fricoMAKES 16 to 18 / These fried cheese crisps are fun to make. Serve them with a crisp Pinot Grigio.

5 cups (about 14 ounces) finely grated Parmesan cheese

4 teaspoons smoked paprika*

Nonstick vegetable oil spray

Toss cheese and paprika in large bowl.Spray small nonstick skillet with

nonstick spray. Place over medium-low heat. Drop ¼ cup cheese mixture in mound in center of skillet. Spread to 3- to 4-inch round. Cook until completely melted, bubbling all over, and browning at edges, about 1½ minutes. Remove pan from heat; let stand until bubbling stops. Loosen edges and turn frico over. Return pan to medium-low heat and cook frico until golden on bottom, about 1 minute. Transfer to paper towels to drain. Repeat with remaining cheese mixture. DO AHEAD Can be made 4 hours ahead.Let stand at room temperature.*/ Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

chicken liver and sage crostini6 SErVInGS / A great way to use the liver from your Thanksgiving turkey. (The turkey liver alone won’t be enough—you’ll have to mix in a few chicken livers.)


12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage

½ cup finely chopped red onion

1 garlic clove, minced

8 ounces (about 1 cup) chicken or turkey livers, finely chopped

¼ cup Madeira

½ teaspoon coarse kosher salt

¼ teaspoon freshly ground black pepper

12 baguette slices, toasted

additional whole sage leaves (optional)

Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sautéed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.

crisp polenta rounds with pesto and pine nutsMAKES 24

POLENTA

2⅔ cups whole milk

1 fresh rosemary sprig

1 fresh thyme sprig

1 garlic clove, peeled

1 cup yellow cornmeal

PESTO

½ cup (packed) fresh basil leaves

½ cup pine nuts, toasted, divided

2 tablespoons freshly grated Parmesan cheese

½ cup extra-virgin olive oil plus more for frying

POLENTA/ Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in heavy large saucepan over medium heat; simmer 5 minutes. Using slotted spoon, remove herbs and garlic. Whisk in

cornmeal in slow steady stream; return to boil. Reduce heat to low. Simmer until polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to ½-inch-thick layer (polenta will not fill pan). Cool completely. DO AHEAD Can be made 2 days ahead. Cover and chill.

PESTO/ Blanch basil in small saucepan of boiling salted water 5 seconds. Drain, rinse, and squeeze dry. Place basil in mini processor. Add ¼ cup pine nuts and cheese. Blend to coarse puree. With machine running, add ½ cup oil. Blend until pesto is almost smooth. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.

Using 1½-inch round or scalloped cutter, cut out 24 polenta rounds. Pour enough oil into heavy large nonstick skillet to coat bottom; heat over medium-high heat. Sauté polenta rounds until beginning to brown, about 1 minute per side; transfer to small baking sheet. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before serving.

Arrange polenta rounds on platter. Top with pesto; sprinkle with pine nuts.

the biciclettaMAKES 1 / The Bicicletta is said to get its name from the old Italian men who favor it, and who, after indulging in a few, wobble home on their bikes.

Ice cubes

2 ounces Campari

1½ ounces dry white wine

½ ounce club soda

Lemon slice (optional)

Fill wineglass with ice. Add Campari, wine, and soda; stir to mix. Garnish with lemon slice, if desired.



blood orange champagne cocktail 8 SErVInGS

¼ cup crème de cassis (black-currant liqueur)

1½ cups strained fresh blood orange juice (from about 6 oranges)

1 750-ml bottle chilled brut Champagne or dry sparkling wine

8 blood orange slices (optional)

Spoon 1½ teaspoons crème de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.

white peach summer belliniMAKES 6 / Use the ripest white peaches available.

2 medium-size very ripe unpeeled white peaches, halved, pitted

2 tablespoons (or more) lemon juice

2 tablespoons (or more) Simple Syrup

(see recipe)

1 750-ml bottle chilled Prosecco

Puree peaches, lemon juice, and syrup in blender. Taste; add more syrup or lemon juice, if desired. Pour 2 tablespoons puree into each of 6 Champagne flutes. Fill with Prosecco.

simple syrupMAKES 4 CuPS

3 cups sugar

3 cups water

Stir sugar and water in large saucepan over medium heat until sugar dissolves. Increase heat and simmer 3 minutes. Cool completely. DO AHEAD Can be made 1 month ahead. Cover; chill.

Soups & Breads

roasted asparagus soup with spring herb gremolata 8 SErVInGS / Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.

5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)

4 cups chopped leeks (white and pale green parts only; about 4 large)

¼ cup olive oil

6 cups (or more) low-salt chicken broth

2 tablespoons minced fresh Italian parsley

4 teaspoons finely grated lemon peel

1 tablespoon minced fresh tarragon

1 small garlic clove, minced

Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.

Spoon 1∕3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by ½ cupfuls, if desired. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.

Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata. Ladle soup into bowls. Sprinkle with gremolata and serve.

cauliflower soup with pecorino romano and truffle oil6 SErVInGS / Bacon gives this soup added oomph and truffle oil makes it special.

2 ounces applewood-smoked bacon (about 2½ slices), chopped

1 cup chopped onion

¾ cup chopped celery

2 garlic cloves, chopped

6 cups 1-inch pieces cauliflower (cut from 1 large head)

3½ cups (or more) low-salt chicken broth

1 ¾-inch cube Pecorino romano cheese plus additional cheese shavings for serving

½ cup heavy whipping cream

White or black truffle oil (for drizzling)*

Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3½ cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by ¼ cupfuls if desired. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.

Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.*/ Available at some supermarkets and at specialty foods stores and Italian markets.

pasta e ceci con vongole4 SErVInGS / Roman osterias served this pasta and chickpea soup with clams every Tuesday. It’s an unusual way to combine ingredients from land and sea in one recipe. Follow with a green salad for an easy lunch or dinner.

1 cup dried garbanzo beans (chickpeas; about 7 ounces)

6 tablespoons extra-virgin olive oil, divided

3 garlic cloves, peeled, divided

1 6-inch-long fresh rosemary sprig

¼ teaspoon dried crushed red pepper

1¾ pounds small clams (such as Manila)

1 cup ditalini or other short hollow pasta (about 5 ounces)

Place garbanzo beans in medium bowl. Pour enough cold water over to cover; let soak at room temperature overnight. Drain. Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil 15 minutes. Drain. Return garbanzo beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Bring to boil. Reduce heat and simmer uncovered until beans are tender, adding more water as needed by ½ cupfuls, about 2 hours. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.

Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add clams and ¼ cup water; cover and cook until clams open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean



mixture, then add 3½ cups water and bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper. Ladle soup into bowls and serve.

summer minestrone with pesto6 SErVInGS / When a generous garnishof pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic.


1 medium onion, chopped

6 cups low-salt chicken broth

2 carrots, peeled, cut into ½-inch-thick rounds

2 celery stalks, cut into ½-inch pieces

4 small red-skinned potatoes, quartered

½ pound green beans, trimmed, cut into 1-inch pieces

3 small zucchini, halved lengthwise, cut into ½-inch pieces

1 15-ounce can cannellini (white kidney beans), drained

2 tomatoes, peeled, crushed

2 cups fresh spinach leaves, chopped

6 tablespoons Classic Pesto (see recipe)

Freshly grated Parmesan cheese

Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

classic pestoMAKES ABout 1 CuP / Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

4 cups fresh basil leaves (from about 3 large bunches)

½ cup olive oil

⅓ cup pine nuts

2 garlic cloves

¼ cup freshly grated Parmesan cheese

¼ cup freshly grated pecorino Sardo or Parmesan cheese

1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. DO AHEAD Can be made 1 day ahead. Top with ½ inch olive oil and chill.

cracked pepper focaccia with truffle oilMAKES 1 LArGE LoAF / Truffle oil adds an earthy nuance, but using olive oil will also result in a delicious bread.

2 cups lukewarm water (85°F to 95°F)

1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)

4 tablespoons extra-virgin olive oil

2 tablespoons white or black truffle oil* or olive oil

1 tablespoon cracked black pepper

2 teaspoons salt

4¾ cups (about) bread flour

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh rosemary

2 teaspoons coarse sea salt

Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3¾ cups flour, about ½ cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).

Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary, and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.

Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.*/ Available at some supermarkets and at specialty foods stores and Italian markets.

classic tuscan flatbreadMAKES 1 rounD LoAF / Originally cooked in the ashes of the hearth, schiacciata, as this bread is called in Italy, means “squashed”—it’s usually about an inch thick. Variations of the bread are made throughout Italy; Tuscans simply brush it with olive oil and sprinkle it with salt. Sometimes they add herbs or make a sweet version with grapes and sugar. Remember that bread doughs can have different consistencies depending on the climate: This one should be soft, but not too sticky. Add more flour if it feels too wet.

1 cup lukewarm water (90°F to 100°F)

2 ¼-ounce packages dry yeast or two 0.6-ounce packages fresh yeast, crumbled

2½ cups (about) all purpose flour


1 tablespoon coarse sea salt

Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.

Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together. Knead in bowl, adding enough flour ¼ cup at a time to form slightly sticky dough. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft- free area until doubled, about 1 hour15 minutes.

Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.



Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.

Salads

mediterranean salad with prosciutto and pomegranate4 to 6 SErVInGS / Pomegranate seeds add brightness to the look and flavor of this starter.

2 cups very thinly sliced fennel bulb


¼ teaspoon coarse kosher salt

6 cups arugula (about 4 ounces)

1 cup thinly sliced green onions

¼ cup thinly sliced mint leaves


2 3-ounce packages thinly sliced prosciutto, torn into strips

½ cup pomegranate seeds

Toss fennel and 1 tablespoon oliveoil in medium bowl. Sprinkle with ¼ teaspoon salt.

Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.

Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.

zucchini “tagliatelle” with mint, cucumber, and lemon6 SErVInGS / This pretty salad gets its name from the long slices of zucchini, which resemble tagliatelle pasta. Fresh mint and lemon give it a nice zip, cucumber and sweet onion add crunch, and pistachio oil lends a fabulous depth of flavor.

6 small to medium zucchini (about 1½ pounds total), trimmed

1 large cucumber (about 13 ounces), peeled, seeded, diced

1 cup finely chopped Vidalia or Maui onion

1½ cups (loosely packed) fresh mint leaves, coarsely chopped, divided


4 tablespoons fresh lemon juice

2 tablespoons pistachio oil

Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.

Add cucumber, onion, ½ of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.

Sprinkle remaining chopped mint over salad and toss to coat. MORE INFO/ Pistachio oil can be found at specialty foods stores, some farmers’ markets, and at amazon.com. If unavailable, substitute walnut or olive oil.

red leaf salad with oranges 4 SErVInGS / Orange slices add a juicy, sweet touch to this simple salad, which is made even easier by drizzling the lettuce with oil and vinegar (rather than making a proper vinaigrette).

2 oranges

1 head of red leaf lettuce, coarsely chopped

½ medium red onion, thinly sliced (about 1¼ cups)

1½ tablespoons olive oil


Using small sharp knife, cut off peel and white pith from oranges. Cut oranges crosswise into round slices, then cut slices in half. Toss red leaf lettuce, orange slices, and red onion slices in large bowl. Add oil and vinegar and toss to coat; season salad to taste with salt and pepper.

wild arugula salad with garlic croutons, shaved parmesan, and lemon 6 SErVInGS

1 8-ounce piece ciabatta with crust

(preferably day-old)

1 large garlic clove, peeled

¼ cup plus 3 tablespoons extra-virgin olive oil

6 ounces arugula (preferably wild; about 10 cups packed)

2 tablespoons (or more) fresh lemon juice

3 ounces Parmesan cheese, shaved into strips with vegetable peeler

Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with ¼ cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed

baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool.DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2∕3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve. MORE INFO/ Wild arugula is dark green with spiky leaves. It has a more intense flavor than that of regular arugula. You’ll find wild arugula at farmers’ markets and at some supermarkets.

mango-radicchio caprese with basil vinaigrette4 SErVInGS / Mangoes take the placeof tomatoes, so you don’t have to wait until summer to enjoy this much-loved Italian salad.

⅓ cup chopped fresh basil plus 8 whole large basil leaves


2 tablespoons white balsamic vinegar

8 radicchio leaves, thick ends trimmed

2 large mangoes, peeled, halved, thinly sliced

8 ¼-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)

Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed. Season with salt and pepper.

Overlap radicchio, mangoes, cheese, and basil leaves on plates. Drizzle with vinaigrette. Serve, passing remaining vinaigrette. MORE INFO/ We used Tardivo radicchio, but standard Chioggia (round) or Treviso (endive-like) radicchio works just as well.



panettone panzanella with pancetta and brussels sprouts8 SErVInGS / Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.

APPLE VINAIGRETTE

2 tablespoons (¼ stick) butter

1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into ½-inch-thick slices

½ cup extra-virgin olive oil

⅓ cup apple cider vinegar

¼ cup finely chopped shallots

8 tablespoons (about) apple cider

CROUTONS


9 cups ¾-inch cubes panettone* or raisin challah (about 1 pound)

¼ cup (½ stick) butter

2 garlic cloves, finely chopped

1 tablespoon chopped fresh sage

2 teaspoons minced fresh thyme

6 tablespoons finely grated Parmesan cheese

Coarse sea salt (preferably gray crystals)

Freshly ground black pepper

SALAD

1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced

12 ounces ⅛-inch-thick slices pancetta (Italian bacon), cut into 2x⅛-inch strips

1 pound small brussels sprouts, trimmed, quartered lengthwise

Fresh pomegranate seeds (optional)

VINAIGRETTE/ Melt butter in heavy medium skillet over medium-high heat.

Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes. Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD Can be made1 day ahead. Cover and chill. Bringto room temperature before using.

CROUTONS/ Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Place panettone in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over panettone; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.

Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.

SALAD/ Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.

Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.*/ A sweet, fruit-filled egg bread; available at specialty foods stores, Italian markets, and many bakeries.

MaIN COUrSeS/Seafood

whole striped bass with lemon and mint4 SErVInGS / Serve with crusty bread.

1 lemon, cut in half

1 2-pound whole striped bass, cleaned, scored to bone in 4 places on each side


½ cup chopped green onions (about 2)

3 tablespoons (packed) chopped fresh mint plus 4 whole sprigs

1 tablespoon fresh lemon juice

2 teaspoons dried oregano

1 large garlic clove, coarsely chopped

Arrange rack 6 inches below broiler. Preheat broiler. Line rimmed baking sheet with foil. Cut 1 lemon half into slices. Cut other half into wedges. Place fish on foil. Sprinkle inside and out with salt and pepper. Blend olive oil, onions, chopped mint, lemon juice, oregano, and garlic in mini processor until coarse puree forms. Season sauce with salt and pepper. Reserve 3 tablespoons sauce. Spread remaining sauce inside cavity and over fish, rubbing into cuts in flesh. Place lemon slices and mint sprigs in cavity.

Broil fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.

seared arctic char with broccolini, olives, and garlic 2 SErVInGS

2 tablespoons extra-virgin olive oil, divided, plus additional for drizzling

1 6- to 7-ounce bunch broccolini

2 large garlic cloves, chopped

⅓ cup halved pitted Kalamata olives

3 teaspoons finely slivered organic orange peel (orange part only; removed with zester), divided

2 7- to 8-ounce arctic char fillets with skin (each about ½ to ¾ inch thick)

2 tablespoons (or more) white balsamic vinegar, divided

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add broccolini and stir 1 minute. Pour½ cup water over, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes. Add garlic and stir 30 seconds. Stir in olives and 2 teaspoons orange peel. Transfer mixture to bowl; set aside (do not clean skillet).

Heat 1 tablespoon oil in same skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet, skin side down, and cook until skin is crisp, about 3 minutes. Turn fish over and cook just until fish is opaque in center, about 2½ minutes longer. Transfer to plates. Return broccolini mixture to same skillet to rewarm; stir in 1 tablespoon balsamic vinegar. Season to taste with salt and pepper. Spoon mixture over fish. Drizzle fish lightly with oil and 1 tablespoon vinegar (or more if desired). Sprinkle with remaining 1 teaspoon sliveredorange peel and serve.



caper-rosemary tuna with herb salad6 SErVInGS / For such a rich fish, tunais a good team player—it takes well to all kinds of seasoning. Here, tuna gets some tang from a marinade with lemon juice and zest, onions, capers, rosemary, and the most surprising ingredient: some of the juice from the caper jar. Have fun playing around with the herbs in the salad; just make sure not to toss them with the dressing until you’re ready to serve—tender leaves wilt quickly.

TUNA


¼ cup fresh lemon juice

2 tablespoons drained capers

4 teaspoons liquid from capers in jar


2 teaspoons finely minced fresh rosemary

1 teaspoon fine sea salt

Large pinch of dried crushed red pepper

Pinch of sugar

1 small onion, quartered through core, thinly sliced crosswise (1 scant cup)

6 6- to 7-ounce 1-inch-thick tuna steaks

SALAD

2 cups (loosely packed) fresh Italian parsley leaves

½ cup (loosely packed) assorted fresh herb leaves (such as tarragon, chervil, oregano, celery leaves, and marjoram)

1 teaspoon extra-virgin olive oil

1 teaspoon fresh lemon juice

TUNA/ Whisk first 9 ingredients in large bowl. Stir in onion. Transfer mixture to resealable plastic bag. Add tuna and seal bag, releasing any excess air; turn to coat. Let marinate at room temperature 1 hour, turning occasionally. (Alternatively, chill 4 hours, turning occasionally, then allow to return to room temperature before continuing.)

SALAD/ Mix parsley and other herbs in large bowl. Sprinkle with salt and pepper. Cover and chill while preparing fish.

Prepare barbecue (high heat). Brush grill rack with oil. Remove tuna from bag, scraping excess marinade back into bag. Grill until grill marks appear but tuna is still rare in centers, 2 to 3 minutes per side. Transfer to plate.

Pour marinade into small saucepan. Bring just to simmer.

Drizzle 1 teaspoon oil and lemon juice over herb salad; toss to coat. Place 1 tuna steak on each plate. Spoon warm marinade over. Divide herb salad among plates.

steamed clams with spicy italian sausage and fennel4 SErVInGS / This impressive dish requires very little prep work, and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread.

1 tablespoon olive oil

1 red bell pepper, cut into 2x⅓-inch strips

1 large fennel bulb with fronds, bulb cored, sliced; fronds chopped (for garnish)

1 pound spicy Italian sausages, casings removed, sausages coarsely crumbled

2 teaspoons fennel seeds, crushed in mortar with pestle

1 8-ounce bottle clam juice

4 dozen Manila clams (about 2⅓ pounds), scrubbed

1½ tablespoons chopped fresh oregano

Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper.

Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.

scampi fra diavolo4 SErVInGS / In this clever combo, garlicky scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. Panko can be found in the Asian foods section of many supermarkets.

3 tablespoons butter, divided

⅓ cup panko (Japanese breadcrumbs)

½ cup chopped fresh Italian parsley, divided

1¼ pounds uncooked large shrimp, peeled, deveined, tails left intact


1½ cups thinly sliced red onion

5 garlic cloves, minced

½ teaspoon dried crushed red pepper

⅔ cup dry white wine (preferably Sauvignon Blanc)

Lemon wedges

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add panko and stir until golden and crisp, about 2 minutes. Transfer to small bowl; mix in 2 tablespoons parsley. Wipe out skillet.

Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in same skillet over high heat. Add red onion and sauté until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper and sauté 1 minute. Add shrimp and sauté until barely opaque in center, about 1 minute per side. Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining 6 tablespoons parsley. Transfer to shallow bowl. Sprinkle sautéed panko over and serve with lemon wedges.

Meat

steak with parmesan butter, balsamic glaze, and arugula2 SErVInGS / Simple and sophisticated.

2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings

1½ tablespoons butter, room temperature

1 12-ounce rib-eye steak

1 teaspoon olive oil

¼ cup balsamic vinegar

¼ cup finely chopped shallots

½ teaspoon (packed) dark brown sugar

4 cups (lightly packed) arugula

2 large lemon wedges

Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

sicilian lamb patties braised with eggplant, peppers, and tomatoes6 SErVInGS / This satisfying dish, with its great Italian flavors, makes the most of the season's best eggplant and tomatoes. In place of polenta, the vegetables and lamb can be served over penne, ziti, or rigatoni.

LAMB PATTIES

½ cup fresh breadcrumbs (from crustless French bread ground in processor)



¼ cup water

1¼ pounds ground lamb

½ cup finely grated pecorino cheese

1 large egg, beaten to blend

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh marjoram


½ teaspoon freshly ground black pepper

⅛ teaspoon ground cinnamon

EGGPLANT MIXTURE

1 large eggplant (1 to 1¼ pounds), unpeeled, cut into 1-inch cubes


Coarse kosher salt

1 large red bell pepper, halved, seeded, cut into ½-inch-wide strips

1 cup finely chopped onion

1⅓ cups dry white wine

3 large garlic cloves, minced

2 cups chopped seeded peeled red heirloom tomatoes

2 teaspoons chopped fresh marjoram

POLENTA

4 cups water

1 teaspoon salt

1 cup polenta (coarse cornmeal)*

Grated pecorino cheese

LAMB PATTIES/ Combine breadcrumbs and ¼ cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2½ inches long and ¾ inch thick.

EGGPLANT MIXTURE/ Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn

eggplant over and bake until soft, about 12 minutes longer.

Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb. Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.

POLENTA/ Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer until polenta is very thick, whisking often, about 20 minutes. Spoon polenta into shallow bowls. Top with lamb and vegetables. Sprinkle with pecorino cheese.*/ Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

pork shoulder with salsa verde6 to 8 SErVInGS / Roasting the meat for almost seven hours makes it tender and succulent. The bright, fresh salsa verde is the perfect accent for the rich meat.

SALSA VERDE

3 anchovy fillets

1 garlic clove, peeled

¾ cup chopped fresh Italian parsley

⅓ cup (lightly packed) chopped fresh celery leaves

1½ tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

1 tablespoon red wine vinegar

1½ teaspoons chopped fresh rosemary

1½ teaspoons chopped fresh sage

½ cup olive oil

PORK SHOULDER


2 tablespoons chopped fresh sage

2 tablespoons chopped fresh rosemary

1 tablespoon coarse kosher salt

2 teaspoons freshly ground black pepper


1 8-pound whole bone-in heritage pork shoulder roast (Boston butt)

SALSA VERDE/ With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and refrigerate.

PORK SHOULDER/ Position rack in lowest third of oven; preheat to 450°F. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then

rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300°F and continue to roast until instant-read thermometer inserted into center registers 185°F, about 6½ hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into ½-inch-thick pieces and serve with salsa verde alongside.

sausages with caramelized red onions and radicchio4 SErVInGS / Radicchio’s bitterness is a nice match for the slightly sweet sausages. Serve this hearty dish with crusty bread or with pasta tossed with olive oil, garlic, and chopped Italian parsley.

1 tablespoon butter

2 teaspoons olive oil, divided

2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5½ cups)

2 large heads of Chioggia or treviso radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)

3 tablespoons balsamic vinegar

4 fully cooked chicken-apple sausages (about 3 ounces each)

Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat. Add red onions and cook until soft and golden brown, stirring often, about 25 minutes. Add radicchio and sauté until wilted, about 2 minutes. Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute. Seasonto taste with salt and pepper. Keep onion-radicchio mixture warm while preparing sausages.

Heat remaining 1 teaspoon olive oilin another heavy large skillet over medium-high heat. Add chicken-apple sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.



Serve onion-radicchio mixture alongside sausages.

red wine brasato with glazed root vegetables6 SErVInGS (PLuS LEFtoVErS) / Brasato (which means “braised” in Italian) is the ultimate pot roast.

BRASATO

1 750-ml bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)


2 3-pound beef chuck pot roasts

1 large onion, chopped

1 large carrot, peeled, coarsely chopped

1 large celery stalk, chopped

3 garlic cloves, peeled, smashed

1 heaping tablespoon tomato paste

1 14-ounce can beef broth

2 large sprigs fresh sage

2 large sprigs fresh parsley

1 bay leaf

½ teaspoon whole black peppercorns

VEGETABLES

2 tablespoons butter


1 1-pound celery root (celeriac), peeled, cut into 1-inch cubes

1 pound turnips, peeled, cut into 1-inch cubes

1 pound carrots, peeled, cut into 1-inch cubes

2 teaspoons sugar

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh parsley

BRASATO/ Adjust rack to lower third of oven. Preheat to 300°F. Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.

Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle

roasts with salt and pepper. Add 1 roast to pot and cook until brown on all sides, about 13 minutes. Transfer to large plate; repeat with remaining roast. Spoon fat from pot. Add onion, carrot, celery, and garlic to pot. Sprinkle with salt and pepper. Sauté over medium-high heat until vegetables begin to brown, about 6 minutes. Add tomato paste; stir 1 minute. Add broth; bring to boil. Add sage, parsley, bay leaf, and peppercorns. Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer. Pour reduced red wine over; cover.

Transfer roasts to oven and braise 1 hour 15 minutes. Turn roasts over. Cover and braise until roasts are tender, about 1 hour 15 minutes longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 350°F oven until heated through, about 30 minutes.

Transfer roasts to cutting board; tent with foil. Strain braising liquid into medium saucepan, pressing on solids in strainer. Spoon fat from surface of braising liquid; keep liquid warm.

VEGETABLES/ Melt butter with oil in heavy large skillet over high heat. Add celery root, turnips, and carrots. Sprinkle with salt and pepper. Sauté until browned in spots, about 8 minutes. Add 1 cup braising liquid from pot roast. Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to high, and bring to boil. Stir in sugar. Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute. Season with salt and pepper. Cut roasts into ½-inch-thick slices. Arrange slices on platter. Spoon vegetables around roast. Drizzle some of braising liquid over meat and serve.

spiced veal roulades6 SErVInGS / Cinnamon, black pepper, cloves, and nutmeg flavor the roulade coating. To round out the meal, serve the veal with mashed potatoes mixed with a little sautéed Swiss chard and a salad of mixed greens.

12 3- to 4-ounce veal scallops

7 tablespoons butter, room temperature, divided

2 tablespoons chopped fresh Italian parsley

1 cup all purpose flour

2 large eggs



1 teaspoon ground cinnamon


½ teaspoon ground cloves

¼ teaspoon ground nutmeg


Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.

Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess. Melt remaining 3 tablespoons butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes.

Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.

Poultry

roast chicken with rosemary-garlic paste6 SErVInGS / When shopping for a chicken, look for the organic seal. Anorganic chicken will be juicier than one that’s conventionally raised. In this recipe, the chicken is butterflied for quicker cooking. Serve this with a Chardonnay.

¼ cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs

5 juniper berries*


½ teaspoon black peppercorns

¾ teaspoon fine sea salt or coarse kosher salt

4 teaspoons olive oil

1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed

Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.

Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD Can be made 8 hours ahead. Cover with plastic wrap and chill. Let



stand at room temperature 1 hourbefore roasting.

Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1½ hours. Transfer chicken to platter and serve.*/ Available in the spice section of most supermarkets.

chicken and sausage cacciatore with grape tomatoes4 SErVInGS / Because it’s cooked only briefly, the tomato sauce is incredibly fresh-tasting and not too heavy. Serve with thick slices of garlic bread.


4 large chicken thighs with skin and bones (about 1⅓ pounds)

¾ pound fresh mild or hot Italian sausages

¾ pound large mushrooms, quartered

2 12-ounce containers grape tomatoes

½ cup dry red wine

3 large garlic cloves, pressed

1½ teaspoons chopped fresh rosemary

½ cup coarsely chopped fresh basil

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl. Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining

contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15minutes longer.

Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

new chicken parmesan4 SErVInGS / How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

⅓ cup extra-virgin olive oil

2 large garlic cloves, pressed

½ teaspoon salt

1 12-ounce container grape tomatoes

1½ teaspoons dried oregano

Large pinch of dried crushed red pepper

4 skinless boneless chicken breast halves (about 6 ounces each)

1¼ cups finely grated Parmesan cheese, divided

6 ounces fresh mozzarella cheese in water, drained, thinly sliced

Preheat oven to 500°F. Whisk first 3 ingredients in large bowl. Place tomatoes in medium bowl; mix in 2 tablespoons garlic oil, then oregano and crushed red pepper. Add chicken to large bowl with remaining garlic oil and turn to coat.

Place 1 cup Parmesan in pie dish. Dip 1 side of each chicken piece into cheese to coat; arrange chicken, cheese side up, on 1 half of large rimmed baking sheet. Scatter tomatoes on other half of sheet.

Roast chicken until just cooked through and firm to touch, about 10 minutes. Arrange mozzarella slices atop chicken. Return to oven; roast until cheese melts, 1 to 2 minutes. Transfer chicken and tomatoes to 4 plates. Sprinkle with remaining ¼ cup Parmesan cheese.

pancetta roast chicken with walnut stuffing8 SErVInGS / Topping the chicken with pancetta slices before roasting adds a rich flavor.

8 tablespoons (1 stick) butter, divided

Chopped hearts, livers, and gizzards reserved from chickens (optional)

1 cup chopped onion

¾ cup small cubes peeled carrot

2 large fresh sage leaves, minced

1 large garlic clove, halved

¼ cup dry white wine

1 cup small cubes crustless country bread

½ cup coarsely chopped walnuts

1 large egg, beaten to blend

1 tablespoon grated Parmesan cheese

½ teaspoon salt


2 4-pound chickens, rinsed, patted dry

12 thin pancetta slices

3 large fresh fennel bulbs, trimmed, each cut into 6 wedges

Preheat oven to 400°F. Melt ¼ cup butter in large skillet over medium heat. Add giblets (if using), onion, carrot, sage, and garlic. Sauté until carrot is tender, about 10 minutes. Add wine; simmer until evaporated, scraping up browned bits. Remove from heat. Mix in bread, walnuts, egg, Parmesan, ½ teaspoon salt, and ½ teaspoon pepper.

Spoon stuffing into cavities of chickens; skewer cavities closed. Rub each chicken with 2 tablespoons butter; sprinkle with salt and pepper. Arrange in roasting pan. Lay 6 pancetta slices atop each to cover. Surround with fennel. Roast chickens and fennel 45 minutes. Turn fennel over. Roast until chickens are golden and thermometer inserted into thickest part of thigh registers 165°F, basting with pan juices, about 30 minutes. Transfer chickens and fennel to platter. Let rest 10 minutes.

Vegetarian

leek and asparagus frittata4 SErVInGS

2 tablespoons (¼ stick) butter

1 cup chopped leeks (white and pale green parts only)

1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 ½ cups)

1 cup sliced stemmed shiitake mushrooms

8 large omega-3 eggs

1 cup diced Fontina cheese, divided

½ teaspoon salt

½ teaspoon ground black pepper

¼ cup grated Parmesan cheese

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, ¾ cup Fontina cheese, ½ teaspoon salt, and ½ teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining ¼ cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

pappardelle with squash, mushrooms, and spinach 4 SErVInGS

12 ounces pappardelle or fettuccine pasta

½ cup (1 stick) butter, divided

3 cups ½-inch cubes butternut squash (from 1-pound squash)

8 ounces fresh shiitake mushrooms, stemmed, caps sliced

1½ tablespoons chopped fresh sage



1 5- to 6-ounce package baby spinach

¾ cup grated Parmesan cheese, divided

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, melt ¼ cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining ¼ cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in ½ cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by ¼ cupfuls if dry. Sprinkle with ¼ cup cheese.

potato, sage, and rosemary pizza4 SErVInGS / Add a salad and your meal is set. Or serve small squares for an appetizer.


12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds

1 (13.8-ounce) tube refrigerated pizza dough

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh sage



1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)

½ cup finely grated Parmesan cheese

Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. Sauté until just tender, about 5 minutes. Cool briefly.

Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving ¾-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.

Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.

sweet pea and artichoke lasagna10 to 12 SErVInGS / For a quick defrost, microwave the veggies in bowls for one to two minutes on high.

2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped

1½ cups whipping cream, divided

¼ cup (packed) chopped fresh basil leaves

2 (15-ounce) containers whole-milk ricotta cheese

1 1-pound bag frozen petite peas, thawed

¾ cup grated Parmesan cheese

2 large eggs

1 teaspoon salt

1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)

4 cups coarsely grated mozzarella cheese (about 1 pound)

Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, ½ cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2½ cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2½ cups ricotta mixture, and 1 cup mozzarella.

Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.

Bake lasagna 30 minutes. Remove foil;

continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.

tuscan grilled cheese2 SErVInGS / Pick up grilled zucchini and fresh figs from a specialty market to round out the meal.

4 ½-inch-thick slices country bread

3 tablespoons garlic-flavored olive oil

4 ounces smoked mozzarella, thinly sliced

1 large ripe tomato, thinly sliced

¼ cup fresh basil leaves

4 cups arugula leaves

3 tablespoons bottled balsamic vinaigrette

Brush 1 side of each bread slice lightly with oil, using about 1 tablespoon total. On 2 slices, arrange half of cheese, then tomato, basil, and remaining cheese. Top with remaining bread slices, oil side down. Brush tops of sandwiches with about 1 tablespoon of remaining oil.

Heat medium skillet or range-top grill pan over medium heat. Place sandwiches, oil side down, in skillet. Brush tops with remaining 1 tablespoon oil. Cook until sandwiches are golden brown on both sides and cheese is melted, turning once, about 5 minutes per side.

Toss arugula with vinaigrette and divide between 2 plates. Cut sandwiches in half or quarters and arrange around arugula. Serve.

artichoke and parmesan risotto4 MAIn-CourSE or 6 to 8 S IDE-DISH

SErVInGS / This risotto was originally made with low-salt chicken broth, but switching to vegetable broth makes for an easy vegetarian adaptation. Cooking the artichokes with the rice infuses the risotto with the flavor of this delicate vegetable.

5½ cups (or more) vegetable broth



1 cup finely chopped onion

8 baby artichokes, trimmed, halved

1½ cups arborio rice (about 10 ounces)

½ cup dry white wine

½ cup finely grated Parmesan cheese

Bring broth to simmer in saucepan. Remove from heat. Cover; keep warm.

Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; sauté until soft and golden, about 5 minutes. Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1½ cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, ½ cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve.

Pasta & Dumplings

COVER RECIPE

tagliatelle with prosciutto and orange4 SErVInGS / Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce.

Kosher salt

12 ounces egg tagliatelle or fettuccine (preferably fresh)

2 tablespoons (¼ stick) unsalted butter

2 ounces thinly sliced prosciutto, torn into 1" pieces

Zest and juice of 1 orange




Freshly ground black pepper

¼ cup finely grated Parmesan

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving ¼ cup pasta water.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.

orrechiette carbonara4 SErVInGS / Eggs become a silky, creamy sauce when they’re tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.

4 applewood-smoked bacon slices, diced

2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into ⅓-inch pieces

10 ounces orecchiette (little ear-shaped pasta) or small shells

2 large eggs, room temperature

½ cup freshly grated Parmesan cheese plus additional for serving

1 tablespoon chopped fresh Italian parsley

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain pasta, reserving ½ cup pasta cooking liquid.

Whisk eggs and ½ cup Parmesan in medium bowl to blend; gradually whisk in ¼ cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining ¼ cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

spaghetti alla puttanesca 4 SErVInGS

¼ cup extra-virgin olive oil

4 large garlic cloves, finely chopped

1 28.2-ounce can peeled tomatoes in puree with basil

½ cup Kalamata olives, halved, pitted

3 anchovy fillets, chopped

1½ tablespoons drained capers

1 teaspoon dried oregano

½ teaspoon dried crushed red pepper

¾ pound spaghetti

2 tablespoons chopped fresh Italian parsley

Grated Parmesan cheese

Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

linguine with herb broth and clams4 SErVInGS / The pasta is extra flavorful because it’s cooked in the herb broth. Serve with warm rustic bread.

¼ cup (½ stick) butter


2 onions, chopped

6 garlic cloves, peeled, smashed

2 medium tomatoes, cored, chopped

3 cups dry white wine

1 cup (or more) water

3 pounds Manila clams or small littleneck clams, scrubbed

⅓ cup thinly sliced fresh basil leaves

¼ cup chopped fresh parsley

¼ cup chopped fresh oregano

2 pinches of dried crushed red pepper

8 ounces linguine

Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors. DO

AHEAD Broth can be made 1 day ahead. Cool slightly, then cover and refrigerate.

Bring broth to boil. Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer clams to large bowl; tent with foil to keep warm.

Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil until pasta is almost tender but still very firm to bite, stirring often and adding water by tablespoonfuls if too dry. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer. Season to taste with salt and pepper.

Transfer linguine and clam mixture to large shallow platter and serve.

ricotta gnudi with wild mushroom and truffle sauce4 MAIn-CourSE or 6 FIrSt-CourSE

SErVInGS / Rounded out with a saladand bread, this makes a great main course; it also works as a first-course. Use fresh sheep’s milk ricotta or fresh cow’s milk ricotta.

GNUDI

1 pound fresh ricotta cheese*

1 large egg

⅓ cup finely grated Pecorino romano cheese (about 1 ounce) plus additional for serving

½ teaspoon salt

Large pinch of ground white pepper

¾ cup all purpose flour plus additional for coating

SAUCE AND GARNISHES


6 thin prosciutto slices

12 whole fresh sage leaves

2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced

2 large shallots, chopped

6 fresh thyme sprigs

2 teaspoons chopped fresh sage


1 teaspoon black truffle oil*

¼ cup (½ stick) chilled butter, diced

GNUDI/ Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.

Beat egg, 1∕3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle ¾ cup flour over and stir gently to blend.


Cover and chill dough 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.

Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. DO AHEAD Can be made4 hours ahead. Cover; chill.

SAUCE AND GARNISHES/ Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.

Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. DO AHEAD Sauce can be made2 hours ahead. Let stand at room temperature.

Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.

Meanwhile, rewarm sauce. Add butter; toss until blended. Using strainer, transfer gnudi to pot with sauce. Toss over medium heat until sauce coats gnudi. Season with salt and pepper. Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional Pecorino.*/ Available at some supermarkets and at specialty foods stores and Italian markets.

quick sausage and mushroom lasagna8 to 10 SErVInGS / If possible, use flatno-cook lasagna noodles: They look and taste more like homemade than the curly kind.


2 8-ounce packages sliced crimini (baby bella) mushrooms

1 large onion, chopped (about 2 cups)

2 tablespoons dried Italian seasoning blend

1 pound hot Italian sausages, casings removed

3 garlic cloves, pressed

1 cup dry red wine

4 cups marinara sauce (from two 26-ounce jars)

1 9-ounce package no-cook lasagna noodles

1 15-ounce container ricotta cheese

2 8-ounce bags Italian blend grated cheese (4 cups)

Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

Spread 2∕3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1∕3 of ricotta, then 1 cup grated cheese. Spoon 1∕3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles.


Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer.Let stand 15 minutes.

SIDeS/Vegetables

sautéed greens with cannellini beans and garlic4 to 6 SErVInGS / A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.


3 garlic cloves, thinly sliced


1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1 cup (or more) vegetable broth or low-salt chicken broth

1 15-ounce can cannellini (white kidney beans), rinsed, drained

1 teaspoon (or more) Sherry wine vinegar

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil. Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes,

depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

grilled eggplant with caponata salsa6 SErVInGS / Bright, fresh, and vinegary-tart, this is a fun play on Sicilian caponata, a dish made with eggplant, tomatoes, onions, and olives. As a twist on the classic, this version consists of slices of eggplant topped with chunky tomato salsa. Thedish can be a first course or part of an easy buffet lunch.

1 12-ounce container grape or cherry tomatoes, quartered lengthwise

2 celery stalks, finely diced

½ cup chopped Vidalia or Maui onion

5 large green olives, pitted, thinly sliced (about 2 tablespoons)

2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish

1 tablespoon drained capers, rinsed

1 garlic clove, minced

Pinch of dried crushed red pepper

3 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil plus additional for brushing

1 large eggplant (1½ to 1¾ pounds), trimmed

Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD Caponata can be prepared 2 hours ahead. Let stand at room temperature.


XX tastes of Italy/ bonappetit.com

combined in one incredible, simple-to prepare grilled dish.

½ cup fine dry breadcrumbs


12 medium tomatoes

¾ cup crumbled blue cheese (about 3 ounces)

Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top ¼ from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.

Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.

balsamic-braised cipolline onions with pomegranate8 SErVInGS

2 pounds cipolline onions or small boiling onions


Coarse kosher salt

1½ cups low-salt chicken broth

¼ cup dry red wine

¼ cup balsamic vinegar

1 teaspoon golden brown sugar

3 tablespoons crème fraîche or heavy whipping cream

½ cup pomegranate seeds or dried cranberries (about 3 ounces)

Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.

Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with

Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

roasted broccoli with asiago4 SErVInGS / Roasting broccoli brings out its earthy sweetness, and sprinkling it with cheese will guarantee that the kids clean their plates.

1½ pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns


1 cup grated asiago cheese

Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.

blue cheese crusted tomatoes6 SErVInGS / The flavors of two classic steakhouse menu items—blue cheese dressing and stewed tomatoes—are


bonappetit.com/ tastes of Italy XX

Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2½ cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.

Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, ¼ cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

rice pilaf with pine nuts4 SErVInGS


1 small onion, finely chopped

1 cup long-grain white rice


½ cup pine nuts, toasted if desired

Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.

kosher salt and pepper; sauté until brown, 12 minutes. Add next 4 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. DO AHEAD Can be made 1 day ahead. Cover and chill.

Fold crème fraîche into onions (add cranberries, if using). Simmer until sauce coats onions thickly, 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with pomegranate seeds.

rice, Polenta, & Pasta

green herb risotto 4 to 6 SErVInGS / This works well as a side dish or starter; to turn this into a main course, top it with skewers of grilled shrimp.

1½ cups (loosely packed) fresh baby spinach leaves

½ cup (loosely packed) fresh basil leaves

½ cup (loosely packed) fresh Italian parsley leaves

2 tablespoons (¼ stick) unsalted butter, room temperature

1 garlic clove, sliced


2½ cups water


1 medium leek (white and pale green parts only), thinly sliced

1½ cups short-grain rice (such as arborio) or medium-grain rice

½ cup dry white wine

¼ cup freshly grated Parmesan cheese plus additional for serving



1 cup fresh breadcrumbs (from crustless French bread ground in processor)

Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in ½ cup Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.

Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.

Butter 13x9x2-inch glass bakingdish. Spoon in half of pasta mixture; sprinkle with ½ cup Comté cheese. Top with remaining pasta mixture and ½ cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in ¼ cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.*/ Sold at some supermarkets and at specialty foods stores.

creamy corn-studded polenta4 SErVInGS



1 teaspoon salt

1 cup polenta (coarse cornmeal)

3 cups fresh corn kernels (from 3 ears)

1 tablespoon butter

Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.

cheesy baked penne with cauliflower and crème fraîche8 SErVInGS / Cauliflower is a nicesurprise and crème fraîche adds some tanginess to this inventive version of macaroni and cheese.

1 1½- to 1¾-pound head of cauliflower, cored, cut into 1-inch florets

2 large heirloom tomatoes


½ cup thinly sliced green onions

Coarse kosher salt

2 tablespoons all purpose flour

1 cup heavy whipping cream

3 cups coarsely grated Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided

¾ cup Parmigiano-reggiano, finely grated Parmesan cheese, divided

1 cup crème fraîche*

1 tablespoon whole grain Dijon mustard

10 ounces penne (3½ cups)



until split open and flattened to scant 1-inch thickness (don’t press too flator potatoes will break apart).

Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.

Transfer to platter; sprinkle with more rosemary leaves and serve hot.

sicilian-style potato gratin6 SErVInGS / Capers, a common ingredient in traditional Sicilian cooking, give this gratin a tangy, briny flavor. Serve alongside whole roasted fish, roast pork, or sautéed chicken breasts.

1 garlic clove, halved

Olive oil for brushing plus 4 tablespoons, divided

2 cups chopped onions

Coarse kosher salt

2¼ pounds russet potatoes, peeled, very thinly sliced

8 tablespoons (packed) grated Pecorino romano cheese, divided

3 tablespoons drained capers


Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.

Arrange 1∕3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 tablespoons Pecorino

Potatoes

truffled potato purée with mascarpone8 SErVInGS

3½ pounds medium Yukon Gold potatoes

6 tablespoons (¾ stick) butter

½ cup mascarpone cheese

Whole milk

2 teaspoons black truffle sauce or truffle oil

Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain, cool slightly, and peel potatoes. Return warm potatoes to same pot. Add butter and mascarpone cheese; mash until smooth. Mix in enough milk to thin to desired consistency. Mix in truffle sauce; season with salt and pepper. Transfer to bowl.MORE INFO/ Mascarpone cheese is sold at many supermarkets and at Italian markets. Black truffle sauce is available at specialty foods stores and from cubemarketplace.com.

grilled smashed potatoes8 SErVInGS / In this recipe, the potatoes are boiled, gently flattened in a kitchen towel, brushed with oil, and grilled. The result? Potatoes that are creamy on the inside and crispy on the outside.

16 small red-skinned and/or white-skinned potatoes (about 2 inches in diameter)

Olive oil

Fresh rosemary leaves

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato



4 ounces artisanal cheese (such as Point reyes Original Blue, Humboldt Fog, dry Monterey Jack, sheep’s-milk ricotta, tangy soft fresh goat cheese, or other local cheese), sliced or crumbled, room temperature

3 tablespoons pine nuts

Pinch of fine sea salt

Cook unsalted butter in large nonstick skillet over medium-high heat until beginning to brown. Add pear halves, cut side down, to skillet. Drizzle honey over pears and swirl pan slightly to blend butter and honey. Reduce heat to medium, cover, and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.

Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts to skillet and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce over pears and serve. MORE INFO/ To order artisanal American cheeses, go to artisanalcheese.com, murrayscheese.com, or cowgirlcreamery.com.

caramelized fresh pineapple tiramisu12 SErVInGS / Pineapple gives this Italian dessert a Southeast Asian feel. The tiramisu needs to chill overnight.

COFFEE, TEA, AND COGNAC FLAVORING

1½ cups water

6 tablespoons freshly ground French roast coffee (about 1½ ounces)

3 tablespoons black tea leaves (scant ½ ounce)

3 tablespoons Cognac or other brandy

Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with1 tablespoon olive oil. Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin. Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutesat room temperature before serving.

DeSSertS/Fruits, Custards, & tarts

pears in honey and pine nut caramel with artisanal cheese6 SErVInGS / If your pears are on the dry side, the caramel will form more quickly than if they are juicy. Any variety of pears can be used in this recipe, but Bosc pears hold up especially well because of their firm texture. Almost any cheese would be great with the pears: Head to your local farmers’ market or cheese shop and do some sampling. Serve this with a late-harvest dessert wine.

¼ cup (½ stick) unsalted butter

3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored

3½ tablespoons mild honey (such as orange blossom or clover)



CARAMELIZED PINEAPPLE/ Combine pineapple, sugar, and salt in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar melts and syrup forms. Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.

Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers. Brush with coffee flavoring. Spread with half of sabayon (about 3 cups). Scatter half of pineapple over. Repeat with ladyfingers, flavoring, sabayon, and pineapple. Cover; chill overnight.

Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired. Cut into squares or spoon onto plates and serve.*/ An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets.

dark chocolate and pine nut crostata8 SErVInGS

CRUST

1⅔ cups all purpose flour

1 cup powdered sugar

½ teaspoon salt

6 tablespoons (¾ stick) unsalted butter, diced, room temperature

2 large egg yolks

1 large egg

FILLING

10 ounces bittersweet (70% cocoa) chocolate, finely chopped

2 cups heavy whipping cream

¼ cup honey

¼ cup pine nuts, toasted

Lightly sweetened whipped cream

CRUST/ Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter,

COGNAC SABAYON

8 large egg yolks


6 tablespoons sugar, divided

¼ teaspoon salt

2 8-ounce containers mascarpone cheese*

2 tablespoons Cognac or other brandy

4 large egg whites

CARAMELIZED PINEAPPLE

4 cups ¼- to ⅓-inch cubes cored peeled fresh pineapple (from 1 large)

¼ cup sugar

⅛ teaspoon salt

½ vanilla bean, split lengthwise

4 3-ounce packages soft ladyfingers (sponge-cake variety)

Grated bittersweet chocolate

thin fresh pineapple triangles for garnish (optional)

COFFEE, TEA, AND COGNAC FLAVORING/ Place coffee filter in strainer set over medium bowl. Bring 1½ cups water to boil in heavy medium saucepan. Mix in coffee and tea. Turn off heat; cover and let steep 5 minutes. Strain mixture through coffee filter. Stir in Cognac. Cool completely.

COGNAC SABAYON/ Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160°F, about 5 minutes. Remove from over water. Place over larger bowl of ice and water. Cool quickly, whisking often, about 5 minutes.

Stir mascarpone in large bowl to loosen texture. Fold in cooled yolk mixture in 3 additions, then fold in Cognac. Beat whites in medium bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions. Cover; chill up to 1 day.



all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.

Meanwhile, grate enough orange peel to measure 1¼ teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.

Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.*/ An Italian cream cheese; sold at many supermarkets and at Italian markets.

Cakes, tortes, & Cookies

cornmeal and fig cake with pine nuts6 SErVInGS / Polenta stands in for flour with delicious results in this Venetian dessert.

4 large egg yolks

⅔ cup sugar

2 cups whole milk

¼ cup grappa

⅛ teaspoon salt

½ cup polenta (coarse cornmeal; do not use instant)

½ cup diced dried Calimyrna figs (about 6)

⅓ cup raisins

¼ cup pine nuts

1 tablespoon fennel seeds

Preheat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl. Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat.

yolks, and egg. Blend until moist clumps form. Knead dough into ball and flatten into disk. Wrap and chill at least 30 minutes and up to 1 day.

Roll out dough on lightly floured surface to 14-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Cut off all but ½-inch overhang. Fold overhang in, pressing to form double-thick sides that extend ¼ inch above rim. Chill crust 30 minutes.

Preheat oven to 375°F. Bake crust 5 minutes. Using back of fork, press up sides of crust if slipping. Bake until golden, pressing up sides and piercing with fork if crust bubbles, about 25 minutes longer. Cool crust completely.

FILLING/ Place chocolate in medium bowl. Bring cream to simmer in saucepan. Pour cream over chocolate; whisk until smooth. Whisk in honey. Pour filling into crust. Chill until set, at least 2 hours and up to 1 day.

Sprinkle tart with pine nuts. Serve with whipped cream.

mascarpone tart with honey, oranges, and pistachios8 SErVInGS

1 refrigerated pie crust (half of 15-ounce package)

2 large navel oranges

1 8- to 8.8-ounce container chilled mascarpone cheese*

½ cup chilled heavy whipping cream

¼ cup sugar

2 tablespoons honey, divided

¼ teaspoon (generous) ground cardamom

2 tablespoons chopped pistachios

Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides ¼ inch above rim of pan. Pierce crust



CAKE/ Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1½-inch-high sides. Blend ½ cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground. Whisk flour, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Gradually add remaining sugar (1 cup minus1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend. Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in remaining ½ cup walnuts. Divide batter evenly between prepared pans.

Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.

COFFEE-MASCARPONE CREAM/ Stir espresso and 1 tablespoon water in large bowl until coffee dissolves. Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).

Place 1 cake layer on platter, flat side up. Spread half of filling over cake. Place second layer, flat side down, on filling. Spread remaining filling over 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.*/ An Italian cream cheese; sold at many supermarkets and at Italian markets.

upside-down grape and mascarpone cheesecake 8 to 10 SErVInGS / The cheese filling is spooned over red grapes—not a crust—and the fruit becomes its crowning glory.


3¼ cups red seedless grapes, divided

Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.

Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture. Pour into prepared cake pan. Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes. Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.

coffee-walnut cake with coffee-mascarpone cream10 to 12 SErVInGS / A layer cake with a simple, modern look.

CAKE

1 cup walnuts (about 4 ounces), toasted, chopped, divided

1 cup sugar, divided

1 tablespoon instant espresso powder

1⅓ cups all purpose flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon baking soda

¼ teaspoon salt

10 tablespoons (1¼ sticks) unsalted butter, room temperature

3 large eggs

1 large egg yolk

½ teaspoon vanilla extract

¾ cup buttermilk

COFFEE-MASCARPONE CREAM

4½ teaspoons instant espresso powder

1 tablespoon water

1 cup chilled heavy whipping cream

½ cup (4 ounces) mascarpone cheese*

½ cup powdered sugar

½ teaspoon vanilla extract

¾ cup (about 3 ounces) walnuts, toasted, chopped

¼ teaspoon ground cinnamon

Pinch of salt



Vin Santo, a dessert wine made from raisined grapes.

FRUIT

3 cups water

1 cup imported sweet Marsala

¼ cup sugar

1 cinnamon stick

1 4-inch-long strip lemon peel (yellow part only)

2 cups pitted prunes

2 cups dried apricots

CAKE

3 large egg yolks

1 large egg

1½ teaspoons (packed) grated lemon peel

1 teaspoon vanilla extract

¼ teaspoon salt

10 tablespoons (1¼ sticks) unsalted butter, room temperature

1 cup sugar

1½ cups unbleached all purpose flour

¾ cup pine nuts (about 3½ ounces)

Powdered sugar

FRUIT/ Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add prunes and apricots. Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes. Using slotted spoon, transfer fruit to medium bowl. Boil liquid until syrupy, about 5 minutes. Pour syrup over fruit. DO AHEAD Can be made 2 days ahead. Cover; chill. Bring to room temperature before serving.

CAKE/ Position rack in center of oven and preheat to 375°F. Butter and flour 10-inch-diameter springform pan. Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend. Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy. Gradually add flour, beating until mixture resembles coarse meal. Using rubber

2 tablespoons frozen grape juice concentrate (with Concord grapes), thawed

1 cup sugar, divided

2 teaspoons cornstarch

1½ teaspoons raspberry vinegar

1½ 8-ounce packages cream cheese, room temperature

1½ tablespoons all purpose flour

1 8-ounce container mascarpone cheese*

3 large eggs

Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Puree 1 cup grapes and grape juice concentrate in blender until as smooth as possible. Pour puree into medium saucepan. Add ¼ cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2¼ cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.

Beat cream cheese, flour, and ¾ cup sugar in large bowl until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.

Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours and up to 1 day.

Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.*/ An Italian cream cheese; sold at many supermarkets and at Italian markets.

pine nut torta with marsala-poached autumn fruit6 to 8 SErVInGS / Tuscan sweets tend to be simple and rustic, like this deliciously buttery, moist cake, similar in texture to marzipan. What to drink: Tuscany’s famous



to medium bowl. Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended. Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. DO

AHEAD Can be made 3 days ahead. Wrap in plastic and store at room temperature.

TOPPING/ Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks. DO AHEAD Can be made 4 hours ahead; refrigerate.

Place 1 torte on each of 4 plates. Top with dollop of whipped cream, sprinkle with crumbled amaretti, and serve. MORE INFO/ Amaretti cookies are available in two sizes. The larger ones (used in this recipe) are bundled in pairs in colorful wrappers, while slightly smaller ones are packaged and unwrapped in sealed plastic bags. If using the smaller cookies, measure by weight (2.6 ounces total), not count.

chocolate-orange biscottiMAKES ABout 3 DoZEn

2 cups plus 2 tablespoons all purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

¾ cup sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

2 tablespoons Grand Marnier or other orange liqueur

1 tablespoon grated orange peel

1 cup pecans, lightly toasted, coarsely chopped

6 ounces bittersweet (not

unsweetened) chocolate, chopped

spatula, gently stir egg mixture into butter mixture (batter will be thick). Spoon batter into prepared pan; smooth top (cake will be thin). Sprinkle pine nuts over top; press lightly to adhere.

Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer cake to rack. Run small knife around cake edges to loosen. Remove pan sides. Cool cake completely. (Can be made 1 day ahead. Cover and storeat room temperature.)

Sprinkle cake with powdered sugar. Serve with poached fruit.

chocolate-amaretti tortesMAKES 4

TORTES

4 ounces semisweet chocolate, chopped

¾ cup sliced almonds, toasted

12 1½-inch-diameter amaretti cookies (Italian macaroons), about 2.6 ounces total

¼ teaspoon cinnamon

Pinch of salt

½ cup (1 stick) unsalted butter,room temperature

½ cup sugar

3 large eggs

TOPPING

¾ cup chilled whipping cream

1½ teaspoons powdered sugar

½ teaspoon almond extract

2 amaretti cookies, crumbled

TORTES/ Position rack in center of oven and preheat to 350°F. Butter four ¾-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet.

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground. Transfer



½ cup sugar

2 tablespoons fresh lemon juice

¼ cup limoncello or other lemon liqueur plus additional for serving

Whisk first 6 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium-high heat until bubbles form at edges, stirring occasionally. Remove from heat, cover, and let steep 15 minutes. Using slotted spoon, remove coffee beans and vanilla bean.

Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about 6 minutes; do not boil. Pour custard into medium bowl. Stir in ¼ cup limoncello. Chill custard until cold, stirring occasionally, at least 4 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze up to 2 days. Scoop gelato into glasses. Drizzle with additional limoncello and serve.*/ An Italian cream cheese; sold at many supermarkets and at Italian markets.

frozen orange and amaretti parfaits with espresso granita4 SErVInGS / These gorgeous, grown-up treats feature crunchy almond cookies, icy coffee granita, and creamy orange ice cream. Amaretti cookies vary in size—you’ll need eight to twelve cookies for the parfaits.

1 cup finely ground espresso coffee beans

3 cups water

½ cup plus 1 tablespoon sugar

3 tablespoons orange juice

Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.

Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2½-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.

Place 1 log on cutting board. Using serrated knife, cut log on diagonal into ½-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. DO AHEAD Canbe made 1 week ahead. Store inairtight container.

Frozen Desserts

limoncello gelatoMAKES ABout 4 CuPS / For the perfect ending, a not-too-sweet gelato is drizzled with limoncello, a lemon liqueur from Italy. Round out dessert with purchased cookies.

2 cups heavy whipping cream

½ cup whole milk

¼ cup buttermilk

¼ cup mascarpone cheese*

4 coffee beans

1 teaspoon finely grated lemon peel

1 vanilla bean, split lengthwise

4 large egg yolks



Pinch of salt

¾ cup sugar

½ cup (1 stick) unsalted butter, room temperature

2 teaspoons anise extract

1 teaspoon vanilla extract

3 large eggs

½ cup whole milk


24 large marshmallows

Chocolate ice cream

SAUCE/ Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until smooth. DO AHEAD Can be made 1 week ahead. Cover; refrigerate. Rewarm until just pourable before using.

PIZZELLE/ Whisk first 3 ingredients in small bowl. Using electric mixer, beat sugar and butter in medium bowl until blended. Beat in extracts, then eggs, 1 at a time. Beat in dry ingredients in 3 additions, alternately with milk in 2 additions. Let batter rest 15 minutes.

Preheat waffle iron to medium heat (follow manufacturer’s instructions for pizzelle iron). Spray with nonstick spray. Drop 1 generous tablespoon batter into each of 4 squares on hot waffle iron. Close cover and cook until pizzelle are golden and cooked through, about 2 minutes. Transfer to rack. Repeat, making total of at least 24 pizzelle waffles (each about 3½ inches in diameter). DO AHEAD Can be made 6 hours ahead. Let stand at room temperature. Rewarm on baking sheet in 350°F oven 5 minutes before using.

Working with 4 at a time, place 2 marshmallows on 1 warm pizzelle. Cover with another warm pizzelle and press to compact. Arrange S’mores on plates; top with chocolate ice cream and warm chocolate sauce.

3 tablespoons Grand Marnier or other orange liqueur

4 teaspoons finely grated orange peel

1 pint premium vanilla ice cream, slightly softened

8 to 12 amaretti cookies (Italian macaroons)*

2 thin orange slices, cut in half (optional)

Brew espresso with 3 cups water in coffeemaker. Pour coffee into small metal pan. Add ½ cup sugar; stir to dissolve. Freeze 2 hours, stirring twice. Cover and freeze without stirring until solid, at least 6 hours or overnight. Using fork, scrape granita into icy crystals, then toss to mix. Cover; keep frozen. Mix orange juice, liqueur, orange peel, and 1 tablespoon sugar in medium bowl until sugar dissolves. Transfer 2 tablespoons mixture to small bowl to use as sauce; chill.

Mix ice cream into remaining orange mixture. Cover; freeze until firm, at least 6 hours. Coarsely crumble 1 to 1½ cookies into each of 4 parfait glasses. Top each with ½ cup granita and another 1 to 1½ crumbled cookies. Top each with scoop of ice cream. Drizzle 1½ teaspoons orange sauce over ice cream. Garnish with orange slices, if desired.*/ Available at some supermarkets and at Italian markets.

pizzelle s’mores with ice cream and chocolate sauceMAKES 12 / If you don’t have a pizzelle or waffle iron, look for packaged waffle cookies at the supermarket.

SAUCE

1⅓ cups whipping cream

8 ounces bittersweet or semisweet chocolate, chopped

PIZZELLE

1¾ cups all purpose flour

2 teaspoons baking powder



Cacciatore, Chicken and Sausage, with Grape Tomatoes, 18

Cakes, Tortes, & Cookies, 32-36Chocolate-Amaretti Tortes, 35Chocolate-Orange Biscotti, 35Coffee-Walnut Cake with

Coffee-Mascarpone Cream, 33Cornmeal and Fig Cake with

Pine Nuts, 32Pine Nut Torta with Marsala-Poached

Autumn Fruit, 34Upside-Down Grape and Mascarpone

Cheesecake, 33Caper-Rosemary Tuna with

Herb Salad, 12Caprese, Mango-Radicchio, with

Basil Vinaigrette, 9Caramelized Fresh Pineapple Tiramisu, 30Cauliflower Soup with Pecorino Romano

and Truffle Oil, 5Champagne Cocktail, Blood Orange, 4Char, Seared Arctic, with Broccolini,

Olives, and Garlic, 11Cheesecake, Upside-Down Grape and

Mascarpone, 33Cheesy Baked Penne with Cauliflower

and Crème Fraîche, 28Chicken and Sausage Cacciatore with

Grape Tomatoes, 18Chicken Liver and Sage Crostini, 2Chicken Parmesan, New, 18Chicken, Pancetta Roast, with

Walnut Stuffing, 19Chicken, Roast, with

Rosemary-Garlic Paste, 17Chocolate-Amaretti Tortes, 35Chocolate-Orange Biscotti, 35Cipolline Onions, Balsamic-Braised,

with Pomegranate, 26Clams

Linguine with Herb Broth and Clams, 23

Pasta e Ceci con Vongole, 5Steamed Clams with Spicy Italian

Sausage and Fennel, 12Classic Pesto, 6Classic Tuscan Flatbread, 7Coffee-Walnut Cake with

Coffee-Mascarpone Cream, 33Cornmeal and Fig Cake with

Pine Nuts, 32Cracked Pepper Focaccia with

Truffle Oil, 6Creamy Corn-Studded Polenta, 28

INDeX/Appetizers & Beverages, 1-4

Blood Orange Champagne Cocktail, 4Chicken Liver and Sage Crostini, 2Crisp Polenta Rounds with Pesto

and Pine Nuts, 3Grilled Pizza with Pears, Fresh Pecorino,

and Walnuts, 1Grilled Shrimp with Rosemary, 2Parmesan and Smoky Paprika Frico, 2Simple Syrup, 4The Bicicletta, 3

Tomato, Red Onion, and Basil Bruschetta, 1White Peach Summer Bellini, 4

ArtichokesArtichoke and Parmesan Risotto, 21Sweet Pea and Artichoke Lasagna, 20

Arugula, Wild, Salad with Garlic Croutons, Shaved Parmesan, and Lemon, 9

AsparagusAsparagus Soup, Roasted, with Spring

Herb Gremolata, 4Leek and Asparagus Frittata, 19

Balsamic-Braised Cipolline Onions with Pomegranate, 26

Bass, Whole Striped, with Lemon and Mint, 11

BeefRed Wine Brasato with Glazed Root

Vegetables, 16Steak with Parmesan Butter, Balsamic

Glaze, and Arugula, 13Bellini, White Peach Summer, 4Bicicletta, The, 3Biscotti, Chocolate-Orange, 35Blood Orange Champagne Cocktail, 4Blue Cheese Crusted Tomatoes, 26Brasato, Red Wine, with Glazed

Root Vegetables, 16Breads

Classic Tuscan Flatbread, 7Cracked Pepper Focaccia with

Truffle Oil, 6Broccoli, Roasted, with Asiago, 26Bruschetta, Tomato, Red Onion,

and Basil, 1



Grilled Shrimp with Rosemary, 2Grilled Smashed Potatoes, 29

Lamb Patties, Sicilian, Braised with Eggplant, Peppers, and Tomatoes, 13

LasagnaQuick Sausage and Mushroom, 24Sweet Pea and Artichoke, 20

Leek and Asparagus Frittata, 19Limoncello Gelato, 36Linguine with Herb Broth and Clams, 23

Main Courses, 11-25Meat, 13-17Pasta & Dumplings, 21-25Poultry, 17-19Seafood, 11-13Vegetarian, 19-21

Mango-Radicchio Caprese with Basil Vinaigrette, 9

Mascarpone Tart with Honey, Oranges, and Pistachios, 32

Meat, 13-17Pork Shoulder with Salsa Verde, 15Red Wine Brasato with Glazed

Root Vegetables, 16Sausages with Caramelized Red

Onions and Radicchio, 15Sicilian Lamb Patties Braised with

Eggplant, Peppers, and Tomatoes, 13Spiced Veal Roulades, 17Steak with Parmesan Butter, Balsamic

Glaze, and Arugula, 13Mediterranean Salad with Prosciutto

and Pomegranate, 8Minestrone, Summer, with Pesto, 6

New Chicken Parmesan, 18

Orrechiette Carbonara, 22

Panzanella, Panettone, with Pancetta and Brussels Sprouts, 10

Pappardelle with Squash, Mushrooms, and Spinach, 19

Parfaits, Frozen Orange and Amaretti, with Espresso Granita, 36

Crisp Polenta Rounds with Pesto and Pine Nuts, 3

Crostata, Dark Chocolate and Pine Nut, 31

Crostini, Chicken Liver and Sage, 2

Dark Chocolate and Pine Nut Crostata, 31

Desserts, 30-37Cakes, Tortes, & Cookies, 32-36Frozen Desserts, 36-37Fruits, Custards, & Tarts, 30-32

Eggplant, Grilled, with Caponata Salsa, 25

Flatbread, Classic Tuscan, 7Focaccia, Cracked Pepper,

with Truffle Oil, 6Frico, Parmesan and Smoky Paprika, 2Frittata, Leek and Asparagus, 19Frozen Desserts, 36-37

Frozen Orange and Amaretti Parfaits with Espresso Granita, 36

Limoncello Gelato, 36Pizzelle S’mores with Ice Cream

and Chocolate Sauce, 37Frozen Orange and Amaretti Parfaits

with Espresso Granita, 36Fruits, Custards, & Tarts, 30-32

Caramelized Fresh Pineapple Tiramisu, 30

Dark Chocolate and Pine Nut Crostata, 31

Mascarpone Tart with Honey, Oranges, and Pistachios, 32

Pears in Honey and Pine Nut Caramel with Artisanal Cheese, 30

Gelato, Limoncello, 36Granita, Espresso, Frozen Orange

and Amaretti Parfaits with, 36Green Herb Risotto, 27Greens, Sautéed, with Cannellini Beans

and Garlic, 25Grilled Cheese, Tuscan, 21Grilled Eggplant with Caponata Salsa, 25Grilled Pizza with Pears, Fresh Pecorino,

and Walnuts, 1



Red Leaf Salad with Oranges, 9Red Wine Brasato with Glazed

Root Vegetables, 16Rice Pilaf with Pine Nuts, 27Rice, Polenta, & Pasta, 27-28

Cheesy Baked Penne with Cauliflower and Crème Fraîche, 28

Creamy Corn-Studded Polenta, 28Green Herb Risotto, 27Rice Pilaf with Pine Nuts, 27

Ricotta Gnudi with Wild Mushroom and Truffle Sauce, 23

RisottoArtichoke and Parmesan, 21Green Herb, 27

Roast Chicken with Rosemary-Garlic Paste, 17

Roast Chicken, Pancetta, with Walnut Stuffing, 19

Roasted Asparagus Soup with Spring Herb Gremolata, 4

Roasted Broccoli with Asiago, 26

S’mores, Pizzelle, with Ice Cream and Chocolate Sauce, 37

Salads, 8-10Mango-Radicchio Caprese with Basil

Vinaigrette, 9Mediterranean Salad with Prosciutto

and Pomegranate, 8Panettone Panzanella with Pancetta

and Brussels Sprouts, 10Red Leaf Salad with Oranges, 9Wild Arugula Salad with Garlic

Croutons, Shaved Parmesan, and Lemon, 9

Zucchini “Tagliatelle” with Mint, Cucumber, and Lemon, 8

SausageChicken and Sausage Cacciatore

with Grape Tomatoes, 18Fresh Pasta with Favas, Tomatoes,

and Sausage, 21Quick Sausage and Mushroom

Lasagna, 24Sausages with Caramelized Red

Onions and Radicchio, 15Steamed Clams with Spicy Italian

Sausage and Fennel, 12Sautéed Greens with Cannellini Beans

and Garlic, 25Scampi Fra Diavolo, 13

Parmesan and Smoky Paprika Frico, 2Pasta & Dumplings, 21-25

Fresh Pasta with Favas, Tomatoes, and Sausage, 21

Linguine with Herb Broth and Clams, 23

Orrechiette Carbonara, 22Pappardelle with Squash, Mushrooms,

and Spinach, 19Pasta e Ceci con Vongole, 5Quick Sausage and Mushroom

Lasagna, 24Ricotta Gnudi with Wild Mushroom

and Truffle Sauce, 23Spaghetti Alla Puttanesca, 22

Pears in Honey and Pine Nut Caramel with Artisanal Cheese, 30

Penne, Cheesy Baked, with Cauliflower and Crème Fraîche, 28

Pesto, Classic, 6Pine Nut Torta with Marsala-Poached

Autumn Fruit, 34Pineapple Tiramisu, Caramelized Fresh, 30Pizza

Grilled, with Pears, Fresh Pecorino, and Walnuts, 1

Potato, Sage, and Rosemary, 20Pizzelle S’mores with Ice Cream and

Chocolate Sauce, 37Polenta

Creamy Corn-Studded, 28Crisp Rounds with Pesto and

Pine Nuts, 3Pork Shoulder with Salsa Verde, 15Potato, Sage, and Rosemary Pizza, 20Potatoes, 29-30

Grilled Smashed Potatoes, 29Sicilian-Style Potato Gratin, 29Truffled Potato Purée with

Mascarpone, 29Poultry, 17-19

Chicken and Sausage Cacciatore with Grape Tomatoes, 18

New Chicken Parmesan, 18Pancetta Roast Chicken with

Walnut Stuffing, 19Roast Chicken with

Rosemary-Garlic Paste, 17

Quick Sausage and Mushroom Lasagna, 24



Tart, Mascarpone, with Honey, Oranges, and Pistachios, 32

The Bicicletta, 3Tiramisu, Caramelized Fresh

Pineapple, 30Tomato, Red Onion, and

Basil Bruschetta, 1Tomatoes, Blue Cheese Crusted, 26Tortes

Chocolate-Amaretti, 35Pine Nut, with Marsala-Poached

Autumn Fruit, 34Truffled Potato Purée with

Mascarpone, 29Tuna, Caper-Rosemary, with

Herb Salad, 12Tuscan Grilled Cheese, 21

Upside-Down Grape and Mascarpone Cheesecake, 33

Veal Roulades, Spiced, 17Vegetables, 25-27

Balsamic-Braised Cipolline Onions with Pomegranate, 26

Blue Cheese Crusted Tomatoes, 26Grilled Eggplant with Caponata

Salsa, 25Roasted Broccoli with Asiago, 26Sautéed Greens with Cannellini Beans

and Garlic, 25Vegetarian Main Courses, 19-21

Artichoke and Parmesan Risotto, 21Leek and Asparagus Frittata, 19Pappardelle with Squash, Mushrooms,

and Spinach, 19Potato, Sage, and Rosemary Pizza, 20Sweet Pea and Artichoke Lasagna, 20Tuscan Grilled Cheese, 21

White Peach Summer Bellini, 4Whole Striped Bass with Lemon

and Mint, 11Wild Arugula Salad with Garlic Croutons,

Shaved Parmesan, and Lemon, 9

Zucchini “Tagliatelle” with Mint, Cucumber, and Lemon, 8

Seafood, 11-13Caper-Rosemary Tuna with

Herb Salad, 12Scampi Fra Diavolo, 13Seared Arctic Char with Broccolini,

Olives, and Garlic, 11Steamed Clams with Spicy Italian

Sausage and Fennel, 12Whole Striped Bass with

Lemon and Mint, 11Seared Arctic Char with Broccolini,

Olives, and Garlic, 11Shrimp

Grilled, with Rosemary, 2Scampi Fra Diavolo, 13

Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes, 13

Sicilian-Style Potato Gratin, 29Sides, 25-30

Potatoes, 29-30Rice, Polenta & Pasta, 27-28Vegetables, 25-27

Simple Syrup, 4Soups & Breads, 4-8

Cauliflower Soup with Pecorino Romano and Truffle Oil, 5

Classic Pesto, 6Classic Tuscan Flatbread, 7Cracked Pepper Focaccia with

Truffle Oil, 6Pasta e Ceci con Vongole, 5Roasted Asparagus Soup with

Spring Herb Gremolata, 4Summer Minestrone with Pesto, 6

Spaghetti Alla Puttanesca, 22Spiced Veal Roulades, 17Starters, 1-10

Appetizers & Beverages, 1-4Salads, 8-10Soups & Breads, 4-8

Steak with Parmesan Butter, Balsamic Glaze, and Arugula, 13

Steamed Clams with Spicy Italian Sausage and Fennel, 12

Striped Bass, Whole, with Lemon and Mint, 11

Summer Minestrone with Pesto, 6Sweet Pea and Artichoke Lasagna, 20Syrup, Simple, 4

Tagliatelle with Prosciutto and Orange, 21


XX tastes of Italy/ bonappetit.com42 tastes of Italy/ bonappetit.com

Bruce AidellsCarolynn Angle, The Standard Tap Greg AtkinsonMelanie BarnardLidia BastianichScott BeattieLena Cederham BirnbaumCarla CapalboMichael ChiarelloCristina Ceccatelli CookLorenza De’MediciLori De MoriBrooke DojnySuzanne DunawayLisa & Greg DykstraJudith FertigRoy FinamoreAmy FinleyJanet FletcherSara FosterHugh GarveyRozanne GoldMyra Goodman

Dorie GreenspanMartha & Max HolmesJeanne Thiel KelleySarah LaCasseDeborah MadisonJanet Taylor McCrackenSelma Brown MorrowMicol NegrinPichet Ong, P*ong Alex Palermo, Cube RestaurantAlexandra PayardMichael PsilakisBetty RosbottomAmelia SaltsmanMaria Helm SinskeyMarlena SpielerMolly StevensSarah TenagliaNick VidargasNadine Francis West & Arnold WestDianne Rossen Worthington

aCKNOWLeDGMeNtS & CreDItS

Photography:Copyright, Cedric Angeles

Concept:John AlmashJennifer Wilder

Editorial development and writing:Laura Samuel Meyn

Graphic Design:Sandy Douglas

Index:Bonny McLaughlin

Rights and permissions:Zoë AdnopozLindsay K. Herron

Typography:20 West Graphic Studio

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