IIttaalliiaann 200 Recipes for Authentic Italian Food Italian 220000 RReecciippeess ffoorr Authentic Italian Food Editors and Contributors of Fine Cooking t © 2012 by The Taunton Press, Inc. All rights reserved. Pp The Taunton Press, Inc. 63 South Main Street, PO Box 5506, Newtown, CT 06470-5506 e-mail: [email protected] Editor: Carolyn Mandarano Copy editor: Valerie J. Cimino Indexer: Heidi Blough Jacket/Cover design: Kimberly Adis Interior design: Kimberly Adis Layout: Susan Lampe Wilson Fine Cooking® is a trademark of The Taunton Press, Inc., registered in the U.S. Patent and Trademark Office. The following names/manufacturers appearing in Fine Cooking Italian are trademarks: Balocco®, Bonomi®, Chavrie®, Cointreau®, Delverde®, Diamond Crystal®, Elledi®, Grand Marnier®, Morton®, Muir Glen®, Pernod®, Post-It®, Pyrex®, Tabasco® e ISBN 978-1-62113-985-0 10 9 8 7 6 5 4 3 2 angel hair pasta with mussels and spicy tomato sauce (recipe on p. 135) cavatelli with arugula and ricotta salata (recipe on p. 89) iv SIPS & SWEETS contents     2  starters, salads & soups   32  pizza, calzone & stromboli   46  pasta   152   main courses   180  polenta & risotto   202  sides   222  desserts     242 metric equivalents     243 contributors     246 photo credits     247 index SIPS & SWEETS 1 bruschetta with Black Bean Soup herbed tomatoes with Sweet Potatoes (recipe on p. 19) (recipe on page 5) starters, salads & soups broccoli raab and cannellini beans on bruschetta with grilled eggplant and garlic bread p. 4 vidalia onion p. 18 cherry tomatoes stuffed with bruschetta with herbed tomatoes p. 19 mozzarella & basil p. 5 fennel and orange salad with red onion stuffed mushrooms with pancetta, and olives p. 20 shallots & sage p. 6 mushroom salad with lemon, thyme & pear, cranberry & blood orange parmigiano p. 21 mostarda p. 7 grilled sourdough panzanella p. 22 eggplant parmigiana rolls with pine nuts tuscan white bean salad p. 23 and baby arugula p. 9 creamy tomato-basil soup p. 23 grilled goat cheese crostini with a tangle of marinated roasted peppers p. 10 white bean soup with sautéed shrimp and garlic croutons p. 24 frico (cheese crisps) p. 12 pasta e fagioli p. 26 mussels stuffed with spinach and parmesan p. 13 capellini and kale soup p. 28 tomato and olive pizzettas with aged minestra di pasta e piselli p. 29 goat cheese p. 14 cannellini bean and kale soup with prosciutto-wrapped melon with mint sausage p. 30 and white balsamic vinegar p. 16 cabbage and white bean soup p. 31 involtini of roasted bell peppers p. 17 broccoli raab and cannellini beans on garlic bread ServeS 2 or 3 This classic appetizer can be varied to suit your taste (see the 1 bunch broccoli raab, washed sidebar below). 11/2 Tbs. extra-virgin olive oil; more for drizzling 1. Peel the larger stems of the 1 small onion, finely chopped broccoli raab and slice them thinly. Chop the leaves coarsely. 11/2 to 2 tsp. finely chopped fresh rosemary Heat the oil in a 10-inch skillet. Add the onion and rosemary 2 c loves garlic, minced, plus and cook over medium-high 1 whole clove to rub on the toast heat until the onion softens and begins to color, about 5 minutes. Add the minced garlic and a pinch or two Crushed red pepper flakes of red pepper flakes and cook for 1 minute. Add the chopped raab leaves 1 15-oz. can cannellini beans, and stems along with 1 cup of water and cook, stirring occasionally, until the rinsed and drained raab is wilted, about 5 minutes. Add the beans (and more water as needed) Kosher salt and freshly ground until the greens are cooked, about another 15 minutes. Season well with salt black pepper and pepper. 2 t o 4 thick slices sturdy country-style bread, 2. Meanwhile, toast the bread on the grill or under the broiler. Rub one side of preferably sourdough the toast with the reserved garlic clove. Set a slice or two of bread on each Lemon wedges or plate. Spoon the beans and greens over the toast. Drizzle olive oil liberally over red-wine vinegar the beans and greens. Top with a squeeze of lemon juice or a splash of red- wine vinegar. —Deborah Madison PER SERVING: 460 CALORIES | 16G PROTEIN | 72G CARB | 13G TOTAL FAT | 2G SAT FAT | 8G MONO FAT | 2G POLY FAT | 0MG CHOL | 1,090MG SODIUM | 13G FIBER variations • Cover the toast with a layer of shaved Parmesan, Asiago, or Monterey Dry Jack cheese before adding the greens and beans. Or shave thin flakes of cheese over the sandwich. • Cover the toast with a layer of thinly sliced fresh mozzarella cheese and broil it until the cheese bubbles and melts. Top with the beans and greens. • Try milder greens, such as chard or spinach. Collards are also good, but they’ll take longer to cook. • Try French green lentils in place of the beans and garnish with a sieved or crumbled hard-cooked egg. 4 STARTERS, SALADS & SOUPS cherry tomatoes stuffed with mozzarella & basil MaKeS aBouT 3 dozen horS This is a spin-off of the classic tomato, mozzarella, and basil salad called d’oeuvreS; ServeS 10 To 12 Insalata Caprese. 1/2 lb. fresh mozzarella, cut into tiny dice (to yield about 1. In a medium bowl, stir the cheese, oil, basil, zest, 1/2 tsp. salt, and 1/4 tsp. 11/4 cups) pepper. Refrigerate for at least 2 hours and up to 4 hours before assembling. 3 Tbs. extra-virgin olive oil 2. When ready to assemble, slice each tomato in half (either direction is all 1/3 c up coarsely chopped fresh right) and scoop out the insides with the small end of a melon baller or a basil leaves teaspoon. Sprinkle lightly with salt. Invert onto a paper towel and let the 1/2 tsp. freshly grated lemon zest tomatoes drain for 15 minutes. (from about 1/4 lemon) 3. Fill each tomato half with a scant teaspoon of the cheese mixture and Kosher salt and freshly ground arrange on a serving tray. Serve immediately as an hors d’oeuvre, or wrap and black pepper refrigerate for up to 2 hours. —Jessica Bard 1 pint (about 18) cherry tomatoes, rinsed and stems PER SERVING: 180 CALORIES | 10G PROTEIN | 4G CARB | 14G TOTAL FAT | 6G SAT FAT | removed 7G MONO FAT | 1G POLY FAT | 20MG CHOL | 390MG SODIUM | 1G FIBER STARTERS, SALADS & SOUPS 5