Easy Italian Recipes

 MAKES 4 SERVINGS

- 3 large cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1/4 cup (2 fl oz/60 ml) olive oil
- Sea salt and freshly ground pepper
- 8-12 lamb rib chops, trimmed of fat
- Lemon slices for garnish (optional)

Wandering the winding streets of Umbrian hill towns will lead you to many trattorias where roaring fireplaces are stili used to grill steaks, chicken, sausages, and these simple rib chops, bathed with an olive oil and garlic marinade. The crisp, brown chops are best when eaten sizzling hot off the fire, so the Italians cali them scottadito, or "burned fingers."

In a small bowl, stir together the garlic, rosemary, olive oil, and a few grinds of pepper. Place the lamb chops in a shallow dish and brush them with the olive oil mixture, coating both sides of the chops. Cover and refrigerate for at least 2 hours or up to overnight.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack.

Using tongs, piace the chops over the hottest part of the fire or directly over the heat elements and grill, turning once, until browned and crisp on the exterior and medium-rare at the center when tested with a knife, 7-10 minutes total.

Transfer the chops to warmed plates and sprinkle with salt. Garnish with the lemon slices, if using, and serve at once.

Buon appetito !

 MAKES 4 SERVINGS

- 1/4 cup (2 fl oz/60 ml) fresh lemon juice
- 1/4 cup (2 fI oz/60 ml) olive oil
- 1 teaspoon red pepper flakes, or to taste
- Sea salt and freshly ground black pepper
- 1 chicken, about 3 lb (1.5 kg), preferably free range

The name of this recipe translates to "deviled chicken," a reference to its spiciness. In Tuscany, as the chicken cooks, it is weighted down with a mattone (brick), a heavy, glazed terra-cotta disk that looks like a fiat pot lid. It ensures the skin of the bird turns out crisp and the meat is evenly cooked. You can find a mattone at some cookware shops and online sources outside Italy, or you can use a heavy roasting pan weighted with a brick with good results.

In a large, shallow baking dish, whisk together the lemon juice, olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Split the chicken along the breastbone, so that it can be opened like a book. Once split, turn the chicken over, skin side up, and, using the heel of your hand, crack the backbone to flatten it. With a meat pounder, pound the chicken gently to flatten it as much as possible. Place the chicken in the lemon juice mixture, and turn to coat well on both sides. Cover and let stand at room temperature for at least 1 hour or for up to 24 hours in the refrigerator.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Or, preheat a stove-top grill pan or griddle over medium-high heat and brush with oil. Line the bottom of a heavy roasting pan with aluminum foil. Place a heavy object such as a brick in the pan.

BY GRILL: Remove the chicken from the marinade, and piace it, skin side down, over the hottest part of the fire or directly over the heat elements. Place the foilcovered pan on top to keep the chicken flat against the grill. Cook the chicken, removing the weight occasionally and turning the chicken over to be sure it does not burn. It is done when the juices run clear when a thigh is pierced with a knife, about 30 minutes. It may be necessary to move the chicken to a cooler part of the grill to prevent burning.

BY GRILL PAN OR GRIDDLE: Remove the chicken from the marinade, and piace it, skin side down, on the 011 pan or griddle. Place the foil-covered pan on top to keep the chicken fiat against the hot surface. Cook the chicken, removing the weight occasionally and turning the chicken over to be sure it does not burn. It is done when the juices run clear when a thigh is pierced with a knife, about 30 minutes. It may be necessary to reduce the heat under the grill or griddle to prevent the chicken from burning.
Transfer the chicken to a serving platter, cut into serving pieces, and serve hot or at room temperature.

Buon appetito !

 MAKES 4 SERVINGS

- 1 lb (500 g) large shrimp (prawns), peeled and deveined
- 1/4 cup (2 fI oz/60 ml) extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh fiat-leaf (Italian) parsley
- 1 tablespoon minced garlic
- Sea salt and freshly ground pepper

Fresh shellfish are one of the treasures of the Venetian kitchen, and locai cooks like to prepare them simply, often grilled over a hot fire, as the shrimp are here. If you are worried about the shrimp falling through the grate as you turn them, thread them onto skewers. They can also be cooked on a stove-top grill pan in the same amount of time.

Pat the shrimp dry with paper towels. In a large bowl, toss together the shrimp, olive oil, lemon juice, parsley, garlic, a few pinches of salt, and a few grinds of pepper. Let stand for 30 minutes.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Or, preheat a stove-top grill pan over medium-high heat and brush with oil.

BY GRILL: Using tongs, piace the shrimp over the hottest part of the fire or directly over the heat elements and grill, turning once, until pink and just opaque at the center, 2-3 minutes on each side.
BY GRILL PAN: Using tongs, piace the shrimp on the grill pan and grill, turning once, unti) pink and just opaque at the center, 2-3 minutes on each side.

Arrange the shrimp on a warmed platter and serve at once.

Buon appetito !

 MAKE 6 SERVINGS

- 1 can (7 oz/220 g) olive oil-packed tuna, preferably Italian
- 3 cups (21 oz/660 g) drained, cooked cannellini beans (page 275)
- 5 tablespoons (21/2 fl oz/ 75 ml) extra-virgin olive oil, plus more for brushing
- 1 clove garlic, minced
- Sea salt and freshly ground pepper
- 2 small heads radicchio, preferably Treviso, halved lengthwise
- 1 cup (5 oz/155 g) chopped celery
- 1/2 small red onion, chopped Pinch of dried oregano
- 1-2 tablespoons fresh lemon juice

Red radicchio grows in heads with leaves that range from creamy to greenish white near the base to wine red at the tips. The Treviso variety has elongated leaves, while the Chioggia and most other varieties are round or ovai. Here, smooth, creamy cannellini beans, a type of white kidney bean that is a favorite of Tuscans, are a perfect complement to the slight bitterness of the grilled radicchio. Maroonspeckled  nborlotti or cranberry beans can be substituted.

Prepare a charcoal or gas grill for direct grilling over medium-high heat and oil the grill rack. Alternatively, preheat the broiler (grill). Drain the tuna and break it up into chunks. Set aside.
In a saucepan over medium heat, combine the beans, 3 tablespoons of the olive oil, and the garlic and bring to a simmer. Season with salt and pepper and simmer until heated through and the flavors have blended, about 10 minutes. Remove from the heat and set aside to cool.
Brush the radicchio halves with olive oil and sprinkle with salt and pepper.

BY GRILL: Using tongs, arrange the radicchio halves over the hottest part of the fire or directly over the heat elements and grill, turning once, until wilted and lightly browned, about 5 minutes total.

BY BROILER: Arrange the radicchio halves on a broiler pan and slip it in the broiler about 4 inches (10 cm) from the heat source. Broil (grill) turning once, until wilted and lightly browned, about 5 minutes total.
Transfer the radicchio halves to a cutting board, let cool slightly, and then cut crosswise into ribbons.
Add the radicchio, celery, onion, oregano, and 1 tablespoon lemon juice to the beans and toss to combine. Taste and adjust the seasoning with lemon juice, salt, and pepper.
Divide the bean salad among individuai plates, and top each serving with an equal amount of the tuna. Serve at once.

Buon appetito!

 MAKE 4 SERVINGS

About 20 cherry tomatoes, or 2 large tomatoes

About 16 fresh basil leaves, torn into small pieces

Sea salt

8 slices coarse country bread, about 1/2 inch (12 mm) thick

2 cloves garlic, peeled and Ieft whole

1/4 cup (2 fI oz/60 ml) extravirgin olive oil

 Bruschetta, at its simplest, is grilled bread rubbed with garlic and drizzled with olive oil, but it can also be prepared with a variety of toppings. This ciassic version, popular in both Umbria and Tuscany, demands the best-quality ingredients. Use a crusty country-style bread; ripe, red tomatoes harvested at the height of the season; freshly picked basii; and the best extra-virgin olive oil your budget will allow.

Prepare a charcoal or gas grill for direct grilling over medium-high heat, or preheat a broiler.
If using cherry tomatoes, stem them and cut them in half. If using large tomatoes, core and seed them and cut into 1/2-inch (12-mm) dice. In a bowl, combine the tomatoes, the basil, and a pinch of salt.
BY GRILL: Using tongs, piace the bread slices over the hottest part of the fire or directly over the heat elements and grill, turning once, until crisp and golden on both sides, about 3 minutes total.
BY BROI LER: Place the bread slices on a broiler pan and slip it in the broiler about 4 inches (10 cm) from the heat source. Broil (gru!), turning once, until crisp and golden on both sides, about 3 minutes total.
Remove from the heat and immediately rub one side of each slice vigorously with a garlic dove, using 1 dove for 4 slices.
Arrange the bread slices, garlic side up, on a serving platter or divide among individuai plates. Spoon the tomato mixture on the bread, dividing it evenly. Drizzle with the olive oil. Serve at once.

Buon appetito!