Easy Italian Recipes

 MAKES 4 SERVINGS

Gelato alla Crema, or 1 pint (16 fl oz/500 ml) vanilla gelato

1 cup (8 fl oz/250 ml) freshly brewed espresso or strong coffee

As with many classic Italian recipes, the beauty of this recipe lies in its utter simplicity, which also makes it important to use only the best-quality ingredients. At its most basic, affogato, which means "drowned" (a reference to the ice cream "drowning' in coffee), has only two ingredients. Feel free to experiment with different flavors of gelato.

If the gelato is firm, remove it from the freezer and let stand at room temperature for about 10 minutes prior to serving.
Put one or two scoops of gelato in each individual bowl. Divide the hot espresso among 4 espresso cups. Serve the espresso alongside the bowls of ice cream, inviting diners to pour the espresso over their serving.

Buon appetito !

 MAKES 4 SERVINGS

- 1 lb (500 g) medium asparagus spears, tough ends removed
- 2 tablespoons unsalted butter 4 extra-large eggs
- Sea salt and freshly ground pepper
- 1/2 cup (2 oz/60 g) freshly grated Parmigiano-Reggiano cheese

Bunches of bright green asparagus in various thicknesses are one of the first signs in an Italian vegetable market that winter has finally given way to spring. The thinnest spears are gathered wild in the countryside, their scarcity and brief seasonality translating into a relatively high price tag. Wild asparagus is a prized ingredient in frittatas and the occasional pasta sauce. Medium-stalked cultivated asparagus is used for this dish, which, though meatless, is considered substantial enough to be offered as a main course, accompanied with a green salad, in some restaurants.

Bring a large pot three-fourths full of water to a boil. Add the asparagus and cook until crisp-tender, about 4 minutes. Drain and divide the spears evenly among warmed plates.

In a large frying pan over medium heat, melt the butter. Break each egg into the pan, taking care not to puncture the yolk or let the egg whites overlap. Cook for 2 minutes, then season with salt and pepper. Sprinkle 2 tablespoons water into the pan, cover, and cook until the whites are solid but the yolks are stili runny, about 2 minutes longer.

Using a spatula, carefully drape 1 fried egg over each serving of asparagus. Sprinkle each serving liberally with the cheese and serve at once.

Buon appetito !

 MAKES 4 SERVINGS

- 4 thin veal rib chops
- Sea salt and freshly ground pepper
- 2 eggs
- 1 cup (4 oz/125 g) plain fine dried bread crumbs
- 4 tablespoons (2 oz/60 g) unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups (2 oz/60 g) arugula (rocket), tough stems removed
- Lemon wedges for garnish

A no-frills salad of peppery arugula dressed with a fruity olive oil is the perfect complement to the buttery, crisp-fried veal chops. If your frying pan is not large enough to hold ali of the chops at one time, cook them two at a time, or use two pans. Pork chops are delicious prepared the same way.

One at a time, piace the veal chops between 2 sheets of plastic wrap and pound gently with a meat pounder, avoiding the bones, until about 1/4 inch (6 mm) thick. Season the chops on both sides with salt and pepper. In a shallow bowl, beat the eggs until blended. Spread the bread crumbs on a plate. One at a time, dip the chops in the egg, coating completely, and then in the bread crumbs. With your fingertips, pat the crumbs into the chops to help them adhere. Place on a rack to dry for 10 minutes.

In a large frying pan over medium heat, melt the butter with 1 tablespoon oil. Add the chops and cook, turning once, until browned and crisp on the exterior yet stili pink at the center when tested with a knife, about 6 minutes total.

Meanwhile, in a bowl, toss the arugula with the remaining 1 tablespoon oil. Season with salt and pepper and toss again. Set aside.
Transfer the chops to warmed plates, divide the arugula among the plates, and garnish with the lemon wedges.

Serve at once.

Buon appetito !

 MAKES 6-8 SERVINGS

- 3/4 cup (4 oz/125 g) allpurpose (plain) flour
- Sea salt and freshly ground pepper
- 6 veal shanks, about 6 lb (3 kg) total weight, each about 1 inch (2.5 cm) thick
- 3/4 cup (6 fI oz/180 ml) extra-virgin olive oil
- 1 yellow onion, chopped 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 1/2 cups (12 fl oz/375 ml) dry red wine such as Barolo
- 1 cup (6 oz/185 g) peeled, seeded, and chopped fresh or canned tomatoes
- 5 cups (40 fl oz/I.25 I) beef stock
For the gremolata
- 1/2 cup (3/4 oz/20 g) minced fresh flat-Ieaf (Italian) parsley
- Grated zest of 1 lemon
- 2 cloves garlic, minced

In this classic Lombardian recipe, veal shanks are slowly braised to a melting tenderness. The rich marrow of the bones is as delectable as the meat itself. Pass out small spoons at the table so diners can scoop out every delicious bit. The traditional accompaniments are gremolata, a parsley and lemon relish that provides a welcome counterpoint to so much richness, and golden risotto perfumed with saffron

Put the flour in a wide, shallow disk and season with salt and pepper. Pat the veal shanks dry with paper towels. Lightly dust the veal shanks with the seasoned flour, shaking off the excess. In a large, heavy frying pan over medium-high heat, warm '/2 cup (4 fI oz/120 ml) of the olive oil. Working in batches if necessary to avoid crowding the pan, add the shanks to the pan and cook, turning once, until well browned on both sides, about 8 minutes total. Transfer the shanks to a plate.

Return the pan to medium heat, add the onion, carrot, celery, and garlic, and sauté until softened, 3-4 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Raise the heat to high and cook until the liquid has thickened and is reduced by half, 3-4 minutes. Add the tomatoes and stock and bring to a boil. Reduce the heat to low, return the veal shanks to the pan, cover, and simmer, turning occasionally, for 1 hour. Uncover and cook until the veal is tender, about 30 minutes longer.

While the veal cooks, make the gremolata. In a small bowl, stir together the parsley, lemon zest, and garlic.
Divide the veal shanks among individuai plates. Spoon the pan sauce over the top, sprinkle with the gremolata, and serve at once.

Buon appetito !

 MAKES 6 servings

- 7-8 cups (56-64 fl oz/ 1.75-2 I) beef stock
- 1/4 cup (2 fl oz/60 ml) olive oil
- 1/2 cup (21/2 oz/75 g) finely chopped yellow onion
- 3 cups (21 oz/655 g) Arborio or Carnaroli rice
- 1 cup (8 fl oz/250 ml) dry white wine, at room temperature
- 2 pinches of saffron threads
- 4 tablespoons (2 oz/60 g) unsalted butter
- 1 cup (4 oz/125 g) grated Parmigiano-Reggiano cheese
- Sea salt and freshly ground pepper

Saffron imparts its unique color and aromatic taste to this classic accompaniment to osso buco. For the best flavor, buy saffron threads (the stigma of a variety of crocus), rather than saffron powder, and check the date on the package to make sure that it has not been on the shelf too long. The subtle flavor of the spice dissipates after just a few months.

In a saucepan over medium heat, bring the stock just to a simmer and then keep it just below a simmer over low heat.
In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about
3 minutes. Add the wine and stir until completely absorbed.
Add the warm stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup (2 fl oz/60 ml) stock and add the saffron to it.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, add the saffron-infused stock. You may find that you did not need all of the stock or that you need more. If more liquid is required, use hot water.
Remove from the heat and stir in the butter and cheese. Season to taste with salt and pepper. Transfer the risotto to a warmed platter and serve at once.

Buon appetito !

 MAKES 6 servings

For the filling
- 1 sugar pie pumpkin or butternut squash, about 11/2 lb (750 9)
- 1 large egg yolk
- 1/4 cup (1 oz/30 g) grated Parmigiano-Reggiano cheese
- Sea salt and freshly ground pepper
- Pinch of freshly grated nutmeg
- 1 Ib fresh egg pasta dough
For the sauce
- 1/2 cup (4 oz/125 g) unsalted butter
- About 10 small fresh sage leaves

Aromatic, velvety gray-green sage is a perennial that grows in profusion ali over Italy. In Roman times, it was prized for both its medicina! properties and as a flavoring. Today, its chief use is culinary, inciuding in such traditional recipes as chicken livers sautéed in butter and veal saltimbocca. Here, it infuses melted butter, to create a common northern Italian preparation for saucing stuffed pastas, in this case tortelli, a classic Lombardian ravioli.

Position a rack in the middle of the oven and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment (baking) paper.
Cut the pumpkin in half lengthwise. Scoop out the seeds and discard. Peel the pumpkin halves and cut the flesh into chunks. Place on the prepared baking sheet, and bake until very soft when pierced with the tip of a knife, about 25 minutes. Let cool to the touch, then put into a food processor. Process the pumpkin unti! smooth. Add the egg yolk and cheese and pulse to blend. Season with salt, pepper, and nutmeg and pulse to combine. Set aside.
Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Trim each pasta sheet into long strips that will fit on the baking sheet. Layer the strips flat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel.
To make the tortelli, piace one pasta strip on a floured work surface. Use a 2-inch (5-cm) round pastry cutter to make pasta circles. Place 1 teaspoon filling in the center of half the circles. Lightly brush a little water around the filling, top with the remaining circles, and press the edges to seal. Place in a single layer on a lightly floured rimmed baking sheet, separating each layer with a lightly floured kitchen towel. Keep the top layer covered as you prepare the tortelli. Repeat with the remaining strips. They will keep, refrigerated, for up to 3 hours before cooking.
To make the sauce, in a large frying pan over medium heat, melt the butter. Cook, swirling the pan, unti! the butter foams and begins to brown. Add the sage and cook until the leaves crisp slightly and the butter turns nut brown, about 3 minutes. Be careful not to burn the butter. Remove from the heat and cover to keep warm.
Meanwhile, bring a large pot three-fourths full of water to a rolling boil. Add about 2 tablespoons salt, and then add the tortelli and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, unti) the tortelli rise to the surface and are al dente, 3-4 minutes.
Return the frying pan with the sauce to low heat. Using a large slotted spoon, transfer the tortelli to the sauce and toss gently to coat. Divide among warmed plates and serve at once.

Buon appetito !