Easy Italian Recipes

 MAKES 4 SERVINGS

- Sea salt
- 1 lb (500 g) broccoli rabe, trimmed
- 1 lb (500 g) Italian sweet fennel sausages
- 4 large cloves garlic, thinly sliced
- Pinch of red pepper flakes

Salsicce e verdure, "sausages and greens," is a favorite combination not only in Campania but throughout southern Italy. Pork sausages seasoned with fennel seeds are the most popular fresh sausages in Campania, but you can substitute the fiery-hot pork sausages of neighboring Calabria or another fresh sausage for some or all of the fennel sausages.

Bring a large pot three-fourths full of water to a rolling boil and add about 1 tablespoon salt. Add the broccoli rabe and cook, testing often, until the stems are softened but not fully cooked, about 5 minutes. Drain and cool under cold running water, then drain again. Set aside.

In a large frying pan over medium heat, combine the sausages and 1/2 cup (4 fl oz/125 ml) water. Cover the pan and bring the water to a simmer. Cook until the water evaporates and the sausages begin to sizzle and turn brown, about 10 minutes. Uncover the pan and continue to cook, turning the sausages as needed, until lightly browned on al! sides, about 5 minutes longer. Transfer the sausages to a plate and cover to keep warm.

Add the garlic and red pepper flakes to the pan drippings and sauté over medium heat until the garlic is lightly golden and fragrant, 1-2 minutes. Add the broccoli rabe and stir well. Return the sausages to the pan, cover, and cook until the broccoli rabe is tender and the sausages are cooked through, about 5 minutes.

Transfer the sausages and greens to a warmed platter and serve at once.

Buon appetito !

 MAKES 6 Calzone

For the dough
- 2 packages active dry yeast (about 3 teaspoons)
- 4-4 1/2 cups (20-221/2 oz/ 625-705 g) all-purpose (plain) flour, plus more for dusting
- 2 teaspoons sea salt Olive oil
For the filling
- 3 tablespoons olive oil
- 2 or 3 small red beli peppers (capsicums), seeded and thinly sliced
- Sea salt
- 1 Ib (500 g) Italian sweet fennel sausages, casings discarded and meat crumbled
- 1/4 teaspoon red pepper flakes
- 1/2 cup (2 oz/60 g) grated pecorino romano or Parmigiano-Reggiano cheese
- 1 egg, beaten with 1 tablespoon water

The most classic Italian filling for calzone, essentially a stuffed folded pizza, is ricotta and mozzarella, sometimes with the addition of prosciutto. Calzone lends itself to an array of fillings, in this case a spicy blend of fennel sausage, sweet red peppers, and salty pecorino. Experiment with different meats, vegetables, and cheeses, but make sure your filling is somewhat dry or you will end up with a soggy crust.

To make the dough, pour 11/2 cups (12 fl oz/375 ml) lukewarm water (100°-110°F/ 38°-43°C) into the bowl of a stand mixer. Sprinkle the yeast over the top and let stand until slightly foamy, about 5 minutes. Place the bowl on the mixer fitted with the dough hook. Add 1/2 cup (21/2 oz/75 g) of the flour and the salt; mix until combined. Add the remaining flour about 1/2 cup at a time, continuing to mix until all of the flour is incorporated, scraping down the sides of the bowl if necessary. Knead with the dough hook until the dough is smooth but not sticky, about 10 minutes. Transfer the dough to a lightly floured work surface, divide into 6 portions, then shape each into a ball.

Rub each ball with oil, and lightly oil a rimmed baking sheet. Place the balls on the baking sheet and cover loosely with plastic wrap. Set aside in a warm piace, such as on top of the stove, and let rise until doubled in bulk, about 2 hours. Alternatively, shape the dough into a large round, coat with olive oil, then piace in a large zippered plastic bag. Press out any excess air, and piace in the refrigerator overnight. When ready to bake the pizzas, remove the dough from the refrigerator and divide into 6 balls. Transfer the balls to a rimmed baking sheet and allow to come to room temperature, about 1 hour.
Meanwhile, make the filling. In a frying pan over medium-high heat, warm the

olive oil. Add the peppers and 1 teaspoon salt and cook until they begin to brown, about 5 minutes. Add 1 tablespoon water, cover, and cook until the peppers are tender, about 5 minutes longer. Add the sausage meat and the red pepper flakes and cook, stirring often, until the meat is browned. Set aside to cool slightly.

Preheat the oven to 500°F (260°C) about 30 minutes before baking. Lightly oil a rimmed baking sheet. Lightly flour a work surface. Place 1 of the dough balls on the work surface, leaving the others under the plastic wrap. Flatten into a disk. Turn the disk over, sprinkle with additional flour, and, using your hands, stretch the dough into an 8-inch (20-cm) round, turning it over and dusting it with flour as you work.

Place one-sixth of the filling in the center of the dough round and sprinkle with about one-sixth of the cheese. Lightly brush the edge of half of the dough circle with the egg mixture. Fold the dough in half over the filling and transfer to the baking sheet. Repeat with the remaining 5 dough balls. Crimp the edges with a fork and cut vents into the top of each. Brush the tops gently with the egg mixture. Bake on the bottom rack of the oven until the crust is crisp and golden, about 10 minutes. Serve at once.

Buon appetito !

 MAKES 4-6 servings

- 5 tablespoons (21/2 oz/75 g) unsalted butter
- 2 carrots, finely chopped
- 1 small celery stalk, finely chopped
- 1 small yellow onion, fìnely chopped
- 2 Ib (1 kg) fresh plum (Roma) tomatoes, peeled, seeded, and chopped, or 1 can (28 oz/875 g) plum (Roma) tomatoes, drained and chopped
- Sea salt and freshly ground pepper
- 1 lb (500 g) spaghetti
- 10 fresh basil leaves, torn into small pieces
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese, plus more for serving

Cooking the carrots, onion, and celery in butter, a mixture known as a soffritto, imparts a mild, sweet fiavor to this simple sauce. But the primary component is stili tornato, which rneans using vineripened plum tomatoes in summer and the best-quality canned tomatoes, such as italy's superb San Marzano variety, the rest of the year. To make a creamy tomato sauce, stir in 1/2 cup (4 fI oz/125 ml) heavy (double) cream once the sauce has thickened and simmer for 5 minutes longer.

In a large frying pan over medium heat, melt 4 tablespoons (2 oz/60 g) of the butter. Add the carrots, celery, and onion and cook, stirring frequently, until the onion has softened and the carrots and celery are tender, about 15 minutes.
Add the tomatoes, 1 teaspoon salt, and 1/8 teaspoon pepper and cook unti) the sauce begins to bubble. Reduce the heat to low and cook, stirring occasionally, unti) the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.
While the sauce simmers, bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the spaghetti, stir well, and cook, stirring occasionally, unti) al dente, according to the package directions. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta.
Add the drained pasta to the sauce in the pan and stir and toss over low heat unti) well coated with the sauce, adjusting the consistency with some of the cooking water if needed. Add the basii and the remaining 1 tablespoon butter and toss to distribute evenly. Remove from the heat, add the 1/2 cup cheese, and toss again. Transfer to a warmed serving bowl and serve at once, passing additional cheese at the table.

Buon appetito!

 MAKES 6 servings

- 3 qt (3 I) chicken stock
- 1 Ib (500 g) cavolo nero, dinosaur kale, escarole, or other greens, trimmed and cut into bite-sized pieces
- 3 large carrots, chopped
- 1 celery stalk, chopped
For the meatballs
- 1 Ib (500 g) ground (minced) pork
- 2 large eggs, lightly beaten
- 1/2 cup (21/2 oz/75 g) minced yellow onion
- 1/2 cup (2 oz/60 g) plain fine dried bread crumbs
- 1/2 cup (2 oz/60 g) grated pecorino romano cheese
- Sea salt and freshly ground pepper
- 3 tablespoons olive oil
- Grated pecorino romano cheese for serving

Good enough to serve at any celebratory meal, minestra maritata, or "wedding soup," traditionally included different cuts of pork and a big variety of vegetables, which were slowly simmered together until the ingrediente were pronounced "married." Here, in a streamlined version of this classic southern soup, pork meatballs are cooked with a handful of fresh, hearty vegetables.

In a large soup pot, bring the stock to a boil over high heat. Add the cavolo nero, carrots, and celery, reduce the heat to low, and simmer, uncovered, until the vegetables are tender, about 30 minutes.
Meanwhile, make the meatballs. In a large bowl, combine the pork, eggs, onion, bread crumbs, cheese, 1 teaspoon salt, and several grinds of pepper and mix well. Moisten your hands and shape the mixture into small balls, handling them gently. As they are formed, piace them on a plate.
In a large frying pan over medium-high heat, warm the olive oil. When ali the meatballs are ready, gently add them to the frying pan and brown on all sides, about 5 minutes. Using a slotted spoon, carefully add them to the simmering soup and simmer gently over low heat until the meatballs are cooked through, about 10 minutes. Taste and adjust the seasoning.

Buon appetito!

 MAKE 6 SERVINGS

- 2 eggplants (aubergines), about 1 Ib (500 g) each
- Sea salt
- Olive oil for frying
- 2 1/2 cups (20 fI oz/625 ml) classic tornato sauce
- 1 lb (500 g) fresh mozzarella cheese, cut into thin slices
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese

There are many versions of this dish throughout southern Italy. Some include a meat sauce, others slip hard-cooked eggs between the layers, and stili others cali for dipping the eggplant slices in beaten egg and bread crumbs before frying. This recipe is from Campania, where it is typically served as an antipasto, a contorno, or even cold as a sandwich filling. Make sure the oil is fuliy heated before you add the eggplant, or the slices will absorb too much oil.

Trim the eggplants, then cut crosswise into slices 94 inch (6 mm) thick. Layer the slices in a colander set over a plate, sprinkling each layer with salt, and let stand for 30 minutes to drain. Rinse the eggplant slices quickly under cold running water and pat dry with paper towels.
Position a rack in the middle of the oven and preheat to 350°F (180°C). Have ready a 9-by-13-inch (23-by-33-cm) baking dish.
Line a large platter or tray with paper towels and set it next to the stove. Pour the olive oil to a depth of about 1/2 inch (12 mm) into a large, heavy frying pan and piace over high heat until hot. Working in batches, add the eggplant slices in a single layer, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, about 10 minutes total. Using tongs, transfer the slices to the towel-lined platter to drain. Fry the remaining slices in the same way, adding more oil to the pan as needed.
Spread a thin layer of the tornato sauce on the bottom of the baking dish. Cover the sauce with a layer of the eggplant slices, overlapping them slightly and using about a third of the slices. Top with a third of the mozzarella, a third of the sauce, and a third of the Parmigiano-Reggiano. Repeat the layering two more times, ending with the grated cheese.
Bake until the sauce is bubbling and the cheese is lightly browned, about 45 minutes. Let stand for 5 minutes before serving.

Buon appetito!

 MAKE 4-6 SERVINGS

- 3 or 4 large, ripe tomatoes
- 1/2 Ib (250 g) fresh mozzarella cheese
- Sea salt and freshly ground pepper
- 1/4 cup (2 fI oz/60 ml) extravirgin olive oil
- About 10 fresh basil leaves

In Campania, where this salad is known as insalata caprese (salad in the style of the island of Capri), creamy fresh mozzarella and juicy, sun-ripened tomatoes find their way into many dishes, though none as perfect as this simple salad. This is a classic summertime dish, so don't even consider making it with out-of-season tomatoes or plastic-sheathed mozzarella.

Cut the tomatoes and mozzarella into slices '/4 inch (6 mm) thick.
On a serving platter, overlap slices of tornato and mozzarella. Sprinkle with salt and pepper. Drizzle with the olive oil. Tear the basil into small pieces and sprinkle over the salad. Serve at once.
NOTE: Tomatoes come in all sorts of shapes, sizes, and colors. For this recipe, it is essential to use the best quality, ripe, fresh tomatoes that you can find. if you can find them in season, try different heirloom varieties such as Green Zebra or Brandywine. You can also halve and scatter a handful of sweet cherry or grape tomatoes over the sliced tomatoes and mozzarella before drizzling with olive oil.

Buon appetito!