Escarole with Garlic and Pine Nuts

Ingredients: 1 head escarole, about 1 1/4 to 1 1/2 pounds 4 T extra virgin olive oil 2 cloves garlic, thinly sliced 2 T pine nuts Preparing the escarole: Bring 3 quarts water to a rolling boil. Separate the escarole leaves and rinse thoroughly. Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes When the escarole is tender, drain thoroughly and let dry. In a large saute pan, heat the olive oil until hot but not smoking. Roughly chop the escarole. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes. Add the escarole and stir until well cooked and very soft, about 5 minutes. Remove from the heat and serve. Serves 4

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Southern Italian Spaghetti and Meatballs

Ingredients for the Neapolitan sauce: 1/4 cup olive oil 1 rack baby back ribs, separated (about 2 pounds) 1 large Spanish onion, diced 1 T kosher salt 6 cloves garlic, sliced 1 bottle dry white wine 2 28-ounce cans San Marzano tomatoes, chopped 3 T fresh oregano leaves 1 T crushed red pepper flakes, optional 1 fresh bay leaf 1 2-inch by 3-inch parmesan rind * * * * * Ingredients for the meatballs and sauce: 1/3 cup olive oil 1 clove garlic, minced 1 shallot, minced 1 1/2 cups diced day-old wheat bread (like from a pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20 or 75/25) 3/4 cup whole milk ricotta 1/2 cup fresh basil leaves, chopped 1/2 cup chopped fresh flatleaf parsley 1/4 cup grated parmesan 1 teaspoon kosher salt 1 egg Neapolitan Sauce * * * * * Ingredients for the pasta: kosher salt 1 pound spaghetti 15 fresh basil leaves, torn 1 to 2 T butter 1/4 cup grated parmesan Preparing the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours. Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts. * * * * * For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes. Soak the bread in the milk in a medium bowl. In a separate bowl, combine the beef with the ricotta, basil, parsley, parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture. Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side. Place Neapolitan sauce in a large saucepan and add the meatballs. Bring to a simmer and simmer about 30 minutes. * * * * * Preparing the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions. Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from the Neapolitan sauce and serve with the remaining sauce on the side. Serves 6 to 8

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A Nonna's Pizza Dough

Ingredients:
4 cups all purpose flour
1 t fresh yeast, crumbled
3/4 cup white wine
2 T extra virgin olive oil
1 teaspoon salt
2 cups lukewarm water

Optional: A pinch of sugar to feed the yeast

Preparing the dough:
Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Add sugar, if using. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.

Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.

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Almond Cake

Ingredients:
1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1 1/4 cups confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract
2 eggs
4 egg yolks
1/4 cup sour cream

Preparing the cake:
Preheat oven to 350 degrees F.

Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.

In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.

Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

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Baked Penne Rigate with Pork and Pancetta

Ingredients:
6 T extra virgin olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
9 ounces pancetta, cubed
18 ounces ground pork
2 T freshly chopped rosemary
1 14-ounce can cherry tomatoes
salt and pepper to taste
2 3/4 cups (11 ounces) penne rigate
4 large eggs
1/2 cup freshly grated parmesan cheese

Preparing the baked penne:
In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.

Add the pancetta with the ground pork and rosemary and cook, stirring continuously, until colored all over, about 5 minutes.

Pour in the tomatoes, season with salt and pepper, and cook over medium heat for an additional 15 minutes, stirring occasionally. Let cool to room temperature.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and let cool.

Preheat the oven to 350 degrees F.

Break the eggs into the pan of cooled pasta and sauce, then add the grated parmesan. Mix together.

Brush the remaining oil over the side and base of an 8 1/2-inch round non-stick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.

Cook in the center of the preheated oven for 20 minutes until crispy and set.
Once cooked, let rest for 5 minutes. Serve hot or cold.

Serves 6

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Fresh Fig Gelato

Generally, the recipe calls for 50-50 fruit to water, with about half a cup of sugar (depending on the sweetness of the fruit) and the juice of half a lemon.

Ingredients:
1 1/2 cups sugar
1 pint water
3 cups fresh black mission figs (other fruit purees can be substituted)
1 T nutra stabilizing powder (a soybean derivative)
juice of half a lemon

Preparing the gelato:
Peel the figs.

Combine the sugar, water, figs, lemon juice in a saucepan. Gently simmer for about 2 minutes. Remove the figs from the syrup and puree, either in a blender or with an immersion stick. Return the puree to the syrup and pour into a bowl over an ice bath to cool down. Chill thoroughly.

Stir in nutra stabilizing powder, whisking to dissolve completely. [The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.]

Process the puree in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.

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Duck Ragu Over Pappardelle

Ingredients for duck ragu:
2 T olive oil
5 duck legs and thighs
kosher salt and freshly ground black pepper
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red onion, finely chopped
3 sprigs fresh thyme
1 clove garlic, finely chopped
1 1/2 cups red wine
1 28-ounce can whole peeled (pelati) tomatoes, blended

extra virgin olive oil, for serving
parmesan, for serving
chopped fresh parsley, for serving

* * * * * *

Ingredients for pappardelle:
3 1/2 cups all purpose flour, plus more for rolling
3/4 teaspoon salt
4 eggs, lightly beaten
1 teaspoon extra virgin olive oil
semolina flour, for dusting

Preparing the ragu:
Heat the olive oil over medium-high heat in a large skillet or Dutch oven.

Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.

Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.

Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the pan. Cook for 2 minutes, then stir in the tomatoes, \salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.

Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.

Serve over pappardelle. Drizzle with extra virgin olive oil serve with freshly grated parmesan and parsley.

Serves 6

* * * * * *

Preparing the pappardelle:
Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.

Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.

Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.

Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.

Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes.

Makes about 1 pound of noodles

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Fougasse

Ingredients:
2 2/3 cups (345 grams) sifted flour
1 teaspoon yeast
2 eggs
1 teaspoon salt
2 T olive oil
1 T chopped fresh rosemary
1/2 cup sliced kalamata olives


Optional: chopped sun-dried tomatoes, egg wash (1 egg beaten with a splash of water), large-grained salt

Preparing the fougasse:
Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4 cup (60 ml) warm water. Stir 1/4-cup (60 grams) flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.

Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup (60 ml) water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives (and sun-dried tomatoes, if using) and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.

Punch down the dough and roll into a thin rectangle, using a rolling pin. Sprinkle cornmeal on a baking sheet and place the dough on top.

Cut three or four slits down each side, to give the bread a split-leaf philodendron-type look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes.

Preheat the oven to 400 degrees F.

Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, sprinkle large-grained salt over the top, then bake until risen and golden, about 25 minutes.

Remove from the oven, and let cool at least 10 minutes before serving.

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Meatballs Napolitano

Ingredients for the meatballs:
2 slices stale white bread, crusts removed
1 cup milk
1 small bunch flatleaf parsley, finely chopped
1 clove garlic, finely chopped
9 ounces ground beef
9 ounces pork
2 eggs
2 ounces pecorino, grated
salt and freshly ground black pepper
1 buffalo mozzarella, drained and chopped into little pieces
unseasoned bread crumbs
extra virgin olive oil, for frying

* * * * *

Ingredients for the sauce:
extra virgin olive oil
1 clove garlic
3 (12-ounce) cans of peeled cherry tomatoes, or 36 ounces of fresh cherry tomatoes [Canned tomatoes are better for a sauce that needs cooking for a long time.]

Preparing the sauce:
Pour just enough oil into a saucepan to cover the surface. Add garlic and tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes. Set aside.

* * * * *

Preparing the meatballs:
Cover the bread with milk, and let soak.

Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Chop the parsley and garlic together and add to the meat. Add the eggs and the pecorino, season with salt and freshly ground black pepper. Mix by hand and shape the meatballs, and push a small piece of mozzarella into the middle. Pat into shape. Roll the meatballs in bread crumbs.

Add olive oil to a frying pan and heat, When it's very hot, add the meatballs for 5 minutes, or until they have formed a crust. Don't crowd the pan. Turn over and when golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.

Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.

Serves 6

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Meatballs

These meatballs freeze well. Cut the cooking time by a few minutes, let them cool, place in a ziplock bag and freeze. To finish cooking, remove the meatballs from the freezer and drop them into a pan with marinara sauce to finish the cooking.

Ingredients:
1/2 pound lean pork sausages, meat removed from casings
1 pound lean ground beef
1/4 cup parmesan or romano cheese, grated
1 large egg, slightly beaten
1/2 cup milk or water
1/2 cup breadcrumbs
2 cloves garlic, minced
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1/2 T Italian seasoning
2 T fresh parsley, minced
1/2 teaspoon red pepper flakes
a dash of cayenne pepper

Preparing the meatballs:
In a large bowl, combine all the above ingredients. Gently mix them together with a wooden spoon, or use your hands, taking care not to overmix.

Preheat oven to 400 degrees F.

Shape into medium-sized balls (about 1 tablespoon each), and place on a lightly greased, foil-lined baking sheet. Bake for 15 to 20 minutes, turning the balls once or twice to promote even browning. Once browned, finish cooking in marinara sauce.

Makes 2 dozen meatballs

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TF's Neopolitan Pizza

Ingredients for the dough:
1 ounce fresh baker's yeast
1 cup warm water (110 to 115 degrees F)
1 tablespoon maple syrup
3 cups 00 flour
1 T sea salt
1 T extra virgin olive oil

* * * * *

Ingredients for the topping:
extra virgin olive oil
1 yellow or white onion, cut into thin strips
2 sprigs rosemary
salt and freshly ground black pepper
1/2 lemon, juiced
12 ounces Robiola cheese
6 ounces pancetta, thinly sliced
1 white truffle

Preparing the dough:
Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.

Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.

Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time.

Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.

* * * * *

Preparing the topping:
Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.

* * * * *

Assembling the pizza:
When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle. When it's stretched out, dust a pizza paddle with flour and place the dough on it.

Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.

Slide the pizza onto the stone in the oven and bake for 15 minutes. Shave white truffles over it.

Serves 6

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Neopolitan Pizza

Ingredients:
14 ounces 00 flour
1 T extra virgin olive oil
pinch of sea salt
1 ounce fresh yeast
1 1/4 cups tepid water

* * * * *

Ingredients for fresh tomato sauce:
1 pound pendula tomatoes (lightly smoked preserved but still fresh cherry tomatoes), or fresh cherry tomatoes, or roasted (with thyme) cherry tomatoes, or 2 1/2 cups tomato sauce
1 clove garlic, crushed in garlic press
extra virgin olive oil, plus more for drizzling
salt

10 ounces Buffalo mozzarella, roughly chopped
12 basil leaves
1 cup parmesan

Preparing the dough:
Preheat oven to 425 degrees F.

Shape flour into a mound and make an indentation on the top. Pour the oil into the indentation and add the salt. Melt the yeast in a cup of tepid water and pour it into the middle. Start kneading the dough with your hands until all the yeast is absorbed and the dough feels elastic, firm, and looks shiny. Add more water if dough seems too dry.

Roll it into a ball, sprinkle with flour and place in a bowl. Make a cross on the top. Cover with a cloth and leave it to rise in a warm place for about 1 hour in winter and 30 minutes in summer.

* * * * * *

Preparing the tomato sauce:
Cut the tomatoes in half. As you drop them into a medium-sized bowl squeeze them with your hands so that the juice comes out. Add garlic, olive oil, salt, and half the basil leaves. Leave to marinate while the dough rises.

* * * * * *

Assembling the pizza:
Stretch the dough and then roll it out with a rolling pin on a floury surface, until it is about 1/4-inch thick. Cover the surface of a baking sheet with 1 tablespoon of oil. Sprinkle with sea salt. Place dough on baking sheet and press the edges in firmly with your fingers. Add tomatoes, reserving a little of the juice, and drizzle with olive oil. Cook for 10 minutes. Remove from oven and add chopped mozzarella. Tear the remaining basil leaves and scatter over mozzarella. Drizzle with olive oil. Sprinkle with parmesan and the rest of the tomato juice. Cook for 5 minutes, until the cheeses melt.

Serves 6

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Lasagna

Double the recipe for the sauce and freeze any extra for other dishes.

Ingredients:
1 pound sweet Italian sausage
1 1/4 pounds lean ground beef
1/2 cup minced onion
2 cloves of garlic (or more to taste), crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup red wine
1 to 2 T white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
salt and freshly ground pepper
4 T chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated parmesan cheese

Preparing the sauce:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and wine. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours (or longer if desired), stirring occasionally.

* * * * * *

Preparing the noodles:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and salt.

* * * * * *

Assembling the lasagna:
Preheat oven to 375 degrees F.

Spread 1 1/2 cups of meat sauce in the bottom of a 9-inch by 13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. Repeat layers, and top with remaining mozzarella and parmesan cheese. Cover with foil. [To prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.]

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Serves 12

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Polenta Cupcakes With Mascarpone Frosting

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 cup polenta, medium ground
1/2 teaspoon gray salt
2 sticks butter, softened
2 cups sugar, plus a pinch for whipping egg whites
6 eggs, separated
1/2 cup milk
2 teaspoons vanilla extract
2 lemons, zested
16 ounces mascarpone cheese
1/2 cup powdered sugar
4 cups mixed berries (raspberry, blueberry, blackberry)

Preparing the cupcakes:
Preheat oven to 350 degrees F.

Line 2 cupcake pans with 12 paper muffin cups each. Sift together the flour and baking powder and stir in the polenta and salt.

In a mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. With the mixer running add the egg yolks, 1 at a time. Beat in the milk, vanilla, and lemon zest. With the mixer on low speed add the dry ingredients to the butter mixture until just incorporated.

In a clean, dry bowl whip the egg whites until soft peaks form. Add a pinch of sugar while the whites are mixing. Add half of the whites to the mixture and beat with the paddle. Remove the bowl from the mixer and gently fold in the remaining egg whites with a spatula to incorporate air and lighten the batter.

Spoon the batter into the lined muffin molds to fill the cups about 2/3 full.
Bake 20 to 25 minutes, or until the tops are golden and a wooden skewer comes out clean when inserted into the center. Cool the entire pan on a wire rack for a few minutes before removing the individual cupcakes. Cool the cupcakes completely to room temperature before frosting.

Combine mascarpone with the confectioners' sugar and beat together with a whisk until combined. Ice the cupcakes and decorate with the berries.

Makes 2 dozen cupcakes

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Meatballs And Polenta

Ingredients for the meatballs:
1/2 baguette, crust removed
1 1/4 cups milk
1 1/2 pounds ground beef sirloin
1 1/2 pounds ground pork
1/2 bunch fresh parsley
1/2 bunch basil
2 cloves garlic, finely chopped
1/2 cup extra virgin olive oil, plus extra for drizzling
4 eggs
1/2 cup freshly grated Parmesan
1/3 cup ground pinenuts
sea salt and freshly ground black pepper
1 cup dried bread crumbs
1/2 pound chanterelle mushrooms
2 pints vine-ripened small tomatoes
1 medium ball fresh mozzarella

* * * * * *

Ingredients for the polenta:
1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 T whole butter
Pinch sea salt

Preparing the meatballs:
Preheat the oven to 350 degrees F.
Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.

In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.

Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.

* * * * *

Preparing the polenta:
In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.

Serves 6

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Roman Chicken

Ingredients:
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 T fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 T capers
1/4 cup chopped fresh flatleaf parsley leaves

Preparing the chicken:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Serves 6

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Labor-Intensive But Worth It Minestrone

Serve with a good artisanal bread.

Ingredients:
8 cups of stock
4 roasted tomatoes, chopped
2 T extra virgin olive oil, plus some for drizzling
1 1/8-inch-thick slice prosciutto, about 1/4 pound, optional
1 onion, chopped
2 to 3 ribs celery, finely chopped
2 carrots, peeled and finely chopped
4 cloves roasted garlic (from roasted tomato recipe), recipe follows
1 red chile pepper (Fresno or Holland), finely chopped or thinly sliced
salt and freshly ground black pepper
1 pound small potatoes, chopped or 1 cup small pasta
1 (15-ounce) can cannellini beans, drained
1 (15 to 15.5-ounce) can garbanzo beans, drained
5 ounces fresh, thin green beans, cut into thirds
1 small head escarole or small bundle chard, shredded
lemon zest
parmesan cheese, shredded, for topping

Preparing the minestrone:
Set aside or prepare the stock and roasted tomatoes.

Heat a large pot or Dutch oven over medium to medium-high heat, add extra virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally.

Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to bubbling, then turn off the heat and cool the soup before refrigerating.

To reheat the soup: Place the soup over medium-high heat. Crisp the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra virgin olive oil, and crusty bread.

Serves 4

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Roasted Tomatoes For Minestrone

Ingredients:
24 ripe organic vine tomatoes or large plum tomatoes
several cloves garlic, crushed
extra virgin olive oil, for liberal drizzling

Preparing the tomatoes:
Heat the oven to 500 degrees F.

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

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Stock For Minestrone

Ingredients:
1 large rind trimmed from a hunk of parmesan cheese
herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, peeled and quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water

Preparing the stock:
Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

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Tuscan Bean and Garlic Soup

Ingredients:
2 T butter
1 T extra virgin olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
extra virgin olive oil, for drizzling

Variation: Add roasted pork tenderloin slices to the finished soup

Preparing the soup:
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Ladle 1/3 to 1/2 of the soup into a blender and puree until smooth, being careful to hold the top of the blender tightly (hot liquids expand when they are blended). Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper. Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Serves 4 to 6

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