Easy Italian Recipes

 MAKES about 4 cups (32 fl oz 2l)

- 2 tablespoons unsalted butter
- 2 small carrots, chopped
- 1 celery stalk, chopped
- 1 yellow onion, chopped
- 2 oz (60 g) thick-cut pancetta, chopped 1/2 lb (250 g) ground (minced) pork
- 1/2 lb (250 g) ground (minced) beef chuck
- 1/2 cup (4 fl oz/125 ml) dry red wine such as Barbera
- 1 cup (6 oz/185 g) drained, chopped canned plum (Roma) tomatoes
- 1-2 tablespoons tomato paste
- 2 cups (16 fl oz/500 ml) beef stock, plus more as needed
- 1 cup (8 fl oz/250 ml) whole milk Sea salt and freshly ground pepper 1/8 teaspoon freshly grated nutmeg

In a Dutch oven or other large, heavy pot over medium-low heat, melt the butter. Add the carrots, celery, onion, and pancetta and cook, stirring occasionally, until the ingredients are tender and rich golden brown, about 30 minutes. If the ingredients are beginning to brown too much, reduce the heat slightly and stir in a spoonful or two of warm water.

Add the ground pork and beef to the pot and stir well. Raise the heat to medium and cook, stirring often and breaking up the meats with a wooden spoon, until the meats are lightly browned and crumbly and their juices have evaporated, about 20 minutes.

Add the wine and deglaze the pot, scraping up the browned bits from the pot bottom. Cook until the wine evaporates, about 2 minutes. Stir in the tomatoes, 1 tablespoon of the tomato paste, the 2 cups stock, the milk, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Heat the mixture until it just begins to simmer, then reduce the heat to very low and continue to cook, uncovered, stirring occasionally, for about 1 hour. If the sauce seems to be getting too thick or it threatens to scorch, add a little more stock.

Partially cover the pot and continue cooking the sauce on the lowest heat setting until it is thick and dark brown, 1-11/2 hours longer. When the sauce is ready, use a large spoon to skim off and discard any fat that floats on the surface.

Use immediately, or let cool, cover, and refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Buon appetito !

 MAKES 6 servings

For the gnocchi
- 1 lb (500 g) small baking potatoes, unpeeled, preferably organic
- 1 large egg
- 1 teaspoon sea salt
- 3/4 cup (4 oz/125 g) ali-purpose (plain) flour, or as needed
For the sauce
- 2 tablespoons olive oil
- 2 oz (60 g) pancetta, chopped
- 1 small red onion, chopped
- 1/4 Ib (125 g) fresh chanterelle mushrooms, brushed clean, trimmed, and sliced
- Sea salt and freshly ground pepper
- 2 cups (16 fl oz/500 ml) chicken stock, or as needed
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley
- 1/2 cup (2 oz/60 g) grated pecorino romano cheese

Gnocchi are made primarily from potatoes or semolina, with potatoes favored in the north and semolina in the south, and the dough can be flavored with everything from spinach and pumpkin to ricotta. Here, potato gnocchi are topped with an unusual quick sauce of wild mushrooms, pancetta, and onion, but they may also be se -ved with a simple tornato sauce, a meat ragù, or even br mned butter.

To make the gnocchi, in a saucepan, combine the potatoes with water to cover, and bring to a simmer over medium heat. Cook until the potatoes are tender, about 40 minutes.

Drain the potatoes and let cool slightly. Peel the potatoes and then pass them through a ricer or a food mill fitted with the fine disk held over a rimmed baking sheet. Spread the potatoes out on the sheet and let cool. In a small bowl, lightly beat the egg with the salt. Drizzle over the potatoes, then sprinkle the 3/4 cup flour over the egg. Mix together gently by hand, being careful not to overwork the dough, until the flour is incorporated. Scrape the dough onto a lightly floured work surface. Knead a few times just unti) smooth, adding a little more flour if needed to arrive at a dough that is not sticky yet is stili moist. Set the dough aside, and scrape the work surface clean, discarding any bits of dough.

Lightly dust 2 rimmed baking sheets and the work surface. Cut the dough into 4 pieces, cover 3 pieces with an overturned bowl, and put the remaining piece on the floured surface. Using your palms, l'oli the dough into a long rope about 1/2 inch (12 mm) in diameter. Cut the rope crosswise into 1/2-inch (12-mm) pieces. Place the gnocchi onto the prepared pans, being careful they don't touch. Repeat with the remaining 3 dough pieces.

To make the sauce, in a large frying pan over medium heat, heat the oil and pancetta and cook, stirring occasionally, unti] the pancetta begins to turn golden, about 5 minutes. Add the onion and sauté unti] softened, about 5 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, unti) the mushrooms are tender, about 5 minutes longer. Remove the pan from the heat while you cook the gnocchi.

Bring a large pot three-fourths fui] of water to a rolling boil. Add 2 tablespoons salt, and then drop in the gnocchi a few at a time so they do not lump together. Cook, stirring once or twice, unti) they rise to the surface, about 3 minutes.

When the gnocchi are almost ready, return the frying pan with the sauce to medium heat, add the stock, and bring to a simmer. Using a slotted spoon, transfer the gnocchi to the sauce. Raise the heat to high and cook for 1 minute, stirring very gently, Divide the gnocchi among warmed bowls and sprinkle with the parsley cheese, and some freshly ground pepper. Serve at once

Buon appetito !

 MAKES 4-6 servings

- 1/4 Ib (125 g) guanciale or pancetta, chopped
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced Pinch of red pepper flakes
- 2 1/2 cups (15 oz/470 g) peeled, seeded, and chopped fresh or canned tomatoes
- Sea salt
- 1 lb (500 g) bucatini, spaghetti, or rigatoni
- 1/3 cup (11/2 oz/45 g) grated pecorino romano cheese, plus more for serving

Guanciale, pork cheek that resembles unsmoked bacon and is cured with salt,
pepper, and sometimes garlic, is traditionally used in this dish from Amatrice, a small town near Rome known for its excellent pork products. Pancetta, rolled pork belly cured in a similar manner and more widely available outside Italy, can be substituted. Tomatoes, onion, garlic, and chile complete the sauce, which is usually served over bucatini, a thick strand pasta with a hole in the center.

In a frying pan over medium heat, cook the guanciale in the olive oil, stirring often, unti! golden, about 10 minutes. Add the onion and sauté until tender and golden, about 5 minutes. Add the garlic and red pepper flakes and sauté until the garlic is golden, about 1 minute longer.
Pass the chopped tomatoes through a food mill fitted with the medium disk or a medium-mesh sieve directly into the pan. Add a pinch of salt, bring to a simmer, and cook uncovered, stirring occasionally, until the sauce has thickened, about 15 minutes.
Meanwhile, bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the bucatini, stir well, and cook, stirring occasionally, until al dente, according to the package directions. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta. Return it to the pot.
Add the sauce to the drained pasta and stir and toss over low heat until well coated with the sauce, adjusting the consistency with some of the cooking water if needed. Sprinkle with the 1/3 cup cheese and toss again. Transfer to a warmed serving bowl and serve at once. Pass additional cheese at the table.

Buon appetito!

 MAKES 4-6 servings

- 6 oz (185 g) pancetta or bacon, preferably at least 1/4 inch (6 mm) thick, chopped
- 1 tablespoon olive oil
- Sea salt and freshly ground pepper
- 1 Ib (500 g) spaghetti
- 1/4 cup (1 oz/30 g) grated pecorino romano cheese
- 1/4 cup (1 oz/30 g) grated Parmigiano-Reggiano cheese
- 2 large whole eggs, plus 1 large egg yolk, at room temperature

The origin of this Roman dish has long been in dispute. Was it invented by local carbonari (charcoal makers)? Or was it a practical way to use bacon and egg rations during World War II? Whatever its origin, the success of this simple dish is all about technique: you must mix the raw eggs into the hot spaghetti until they are no longer liquid but have not yet formed curds.

In a large frying pan over medium-low heat, combine the pancetta and olive oil and heat slowly until much of the fat is rendered and the meat has browned a little, about 15 minutes. Leave the meat and fat in the pan and cover to keep warm.
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, until al dente, according to the package directions.
Meanwhile, in a bowl, mix together the cheeses. In another bowl, whisk together the whole eggs and egg yolk until well blended. Stir the cheese mixture and several grinds of pepper into the eggs.
From this point on, timing and temperature are crucial. Put a large serving bowl in the sink and set a colander in the serving bowl. When the spaghetti is ready, pour it into the colander, so that its cooking water will warm the serving bowl. Grab the colander quickly out of the water and shake a couple of times. Toss the drained spaghetti into the pan with the pancetta and stir a couple of times to coat the pasta with the fat. Being careful not to burn your fingers, empty the hot water from the serving bowl, reserving about 2 ladlefuls. Transfer the pasta to the warmed bowl, add the egg mixture, and stir and toss vigorously with a wooden spoon to coat the pasta evenly. Adjust the consistency of the sauce with some of the cooking water if needed. Divide among warmed plates and serve at once.

Buon appetito!

 MAKES 4-6 SERVINGS

2 tablespoons olive oil
2 tablespoons butter
2 shallots, chopped fine
8 ounces pancetta, chopped coarsely
1/2 cup white wine
1/2 cup chicken broth
1 pound spaghetti
4 large egg yolks
1 cup freshly grated Pecorino Romano cheese
freshly ground black pepper to taste

Prep Time: 40 minutes
Cook Time: 15 minutes

Spaghetti alla Carbonara is a classic Roman pasta dish, that has become a standard on menus in Italian restaurants around the world. As with any dish that becomes this ubiquitous, many variations tend to crop up, with people adding different ingredients along the way. One addition that pops up frequently is cream. While I am not typically a staunch traditionalist, and our recipe even demonstrates this with ingredients that some may argue with, I do believe strongly, as all Romans would agree, that cream has no place in a real carbonara sauce.

The ingredients that most agree are contained in a traditional carbonara sauce are guanciale(cured pork jowel), eggs, Pecorino Romano cheese, and freshly ground black pepper. Since, guanciale is an ingredient that is not that easy to get your hands on, pancetta is often substituted. This recipe is how my father served carbonara in his restaurant for years, and it includes shallots, white wine and chicken broth. Those ingredients may not be considered traditional, but they really do work in this dish because they enhance the dish by subtly complementing rather than taking away from the main ingredients.

Heat olive oil and butter in a large sautè pan over medium-high heat. Add the shallots and pancetta and cook until the shallots are softened and translucent and the pancetta is lightly browned, 2 to 3 minutes.

Add the wine, bring to a boil and cook until reduced by half, 1-2 minutes. Add the chicken broth, bring to a boil and cook for 2 minutes. Remove from heat while you cook the pasta

Bring a large pot of salted water to a boil and add the spaghetti. Cook uncovered over high heat until al dente. Drain and add the pasta to the sautè pan and place it back over medium-high heat.
Add the egg yolks, Pecorino Romano cheese, and black pepper, and cook, stirring vigorously until pasta is well coated and creamy. Transfer to individual pasta dishes and serve with extra Pecorino Romano cheese on the side.

Buon appetito !