Easy Italian Recipes

 MAKES 4 SERVINGS

- 4 lb (2 kg) English peas in their pods
- 6 tablespoons (3 fl oz/90 ml) extra-virgin olive oil
- 1 small yellow onion, finely chopped
- Sea salt and freshly ground pepper
- Handful of fresh basil leaves

In Tuscany, peas are only to be served, and found in the markets, when they are in season, and their season is fleeting. If you catch it perfectly in early spring, you will be rewarded with tiny, tender, sweet vegetables. This recipe celebrates the early spring bounty.

Shell the peas into a bowl and set aside. You should have about 4 cups (1 1/4 lb/ 625 g) shelled peas.

In a heavy-bottomed saucepan over medium heat, warm the olive oil. Add the onion and sauté until translucent and golden, about 10 minutes. Add the peas and stir well. Pour in just enough water to cover the peas, cover the pan, and cook just until soft, 5-7 minutes.

Season to taste with salt and pepper, and stir in the basil. Continue cooking until the peas are tender but stili firm, about 3 minutes longer.

Transfer to a serving dish and serve at once.

Buon appetito !

 MAKES 6 SERVINGS

- 1 rounded cup (8 oz/250 g) dried cannellini beans
- 1/4 cup (2 fI oz/60 ml) olive oil
- 3 cloves garlic, minced
- 4 fresh sage leaves
- 1 large tornato, peeled, seeded, and chopped
- Sea salt and freshly ground pepper

In Tuscany, small birds, or uccelletti, such as quail and thrushes, are often cooked with tomatoes, garlic, and sage, which is how this simple bean recipe, known as fagioli all'uccelletto, got its name. Great Northern or other dried white beans can be substituted for the cannellini beans.

Cook the beans, then drain, reserving the liquid.

In a large saucepan over medium heat, warm the olive oil. Add the garlic and sage and sauté unti! the garlic is lightly golden, about 1 minute. Add the beans and tornato and season with salt and pepper. Simmer, stirring occasionally, to blend the flavors, about 20 minutes, adding a little of the reserved liquid if the beans become too dry.

Taste and season with salt and pepper if necessary. Transfer to a serving dish and serve hot or at room temperature.

Buon appetito !

 MAKES 4 SERVINGS

- 2 lb (1 kg) zucchini (courgettes)
- 1/3 cup (3 fI oz/80 ml) extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh basil
- Sea salt and freshly ground pepper

This simple vegetable side dish makes the most of a few essential Italian ingredients: olive oil, garlic, and fresh sweet basi!. Mushrooms and zucchini are two of the best candidates for cooking this way. You can substitute fresh flat-leaf (Italian) parsley for the basil.

Trim the stem ends of each zucchini. Cut in half lengthwise and then cut crosswise into slices about 1/2 inch (12 mm) thick.
In a large, heavy frying pan over medium heat, warm the olive oil. Add the garlic and sauté until fragrant and golden, about 2 minutes. Add the zucchini and cook, stirring often, until the zucchini are tender, about 5 minutes. Sprinkle the basil over the zucchini toward the end of the cooking time.Season to taste with salt and pepper, transfer to a warmed serving dish, and serve at once.

NOTE: These garlicky zucchini not only make a flavorful side dish but double nicely as a pasta sauce. Boil 1 lb (500 g) of pasta, such as penne or rigatoni, according to package directions. Drain and add to the frying pan. Toss with the zucchini. Serve with plenty of grated Parmigiano-Reggiano.

Buon appetito !

 MAKES 6 SERVINGS

- 1 chicken, about 31/2 Ib (1.75 kg), preferably free range
- 2 tablespoons olive oil
- Sea salt and freshly ground pepper
- 1 tablespoon fresh thyme leaves
- 1 large or 2 small lemon

As with any simple dish, the quality of the ingredients for this classic Tuscan supper must be as superb as possible. Serve this chicken with simple contorno such as Garlic Roasted Potatoes and braised greens. Pour a young red wine, such as Rosso di Montepulciano, or a crisp white, such as Tuscan Chardonnay.

Pat the chicken dry with paper towels. Rub the outside of the chicken with the olive oil, then sprinkle the skin and cavity generously with salt and pepper. Sprinkle the outside of the chicken with the thyme. Place the lemon in the cavity. Tuck the wings behind the back.
Position a rack in the middle of the oven and preheat to 450°F (230°C). Lightly oil a cast iron pan or small roasting pan just large enough to hold the chicken comfortably. Place the chicken, breast side up, in the pan and roast, basting occasionally with the juices, for 30 minutes. Reduce the heat to 400°F (200°C) and continue roasting until it is deep golden brown and the juices run clear when a thigh is pierced with a knife, about 30 minutes longer. An instant-read thermometer inserted into the thickest part of a thigh away from bone should register 170°F (77°C).

Transfer the chicken to a carving board and set the pan aside. Remove the lemon from the cavity and set aside. Loosely tent the chicken with aluminum foil and let rest for 10 minutes.
Using a large spoon, spoon off as much of the fat from the pan juices as possible. When the lemon is cool enough to handle, cut it in half, squeeze the juice into the pan, and discard the spent halves. Add 3 tablespoons water to the pan, piace over high heat, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Cook until reduced by about one-third, about 2 minutes.
Carve the chicken and arrange the pieces on a warmed platter. Spoon the pan juices over the top and serve at once.

Buon appetito !

 MAKES 4 SERVINGS

- 6 tablespoons (3 fI oz/90 ml) olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, 2 minced and 1 crushed
- 1 Ib (500 g) fresh tomatoes, peeled, seeded, and chopped, or 1 can (15 oz/470 g) plum (Roma) tomatoes, drained and chopped
- 8 fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley, plus more for garnish
- 4 tuna steaks, each about 1/2 Ib (250 g)
- Sea salt and freshly ground pepper
- 1 cup (5 oz/155 g) pitted brine-cured black olives
- 4 teaspoons capers, rinsed

This Tuscan sauce marries the flavors of the Mediterranean: tomatoes, olives and olive oil, capers, garlic, and basil. It pairs particularly well with fresh tuna, a fish traditionally linked with the Sicilian kitchen, but today enjoyed throughout the country..

In a frying pan over medium heat, warm 3 tablespoons of the olive oil. Add the onion and sauté unti! it begins to soften, about 3 minutes. Add the minced garlic and sauté until golden, about 2 minutes longer. Stir in the tomatoes, basil, and 2 tablespoons parsley and cook uncovered, stirring occasionally, until thickened, about 15 minutes. Remove from the heat and pass through a food mill fitted with the medium disk held over a bowl. Set aside.

Lightly season the tuna steaks on both sides with salt and pepper. In a frying pan large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat. Add the crushed garlic and cook, stirring often, until golden, about 2 minutes. Remove and discard the garlic dove. Add the tuna steaks to the pan, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 minutes on each side. Pour the reserved sauce directly over the fish, reduce the heat to low, add the olives and capers, and cook unti! the sauce thickens, about 5 minutes.

Transfer the tuna steaks and sauce to warmed plates and sprinkle with parsley. Serve at once.

Buon appetito !

 MAKES 6 SERVINGS

- 4 lb (2 kg) assorted fish and shellfish such as clams, mussels, snapper, striped bass, cod, haddock, cleaned squid, shrimp (prawns) in the shell, and crabs, in any combination
- Sea salt and freshly ground black pepper
- 1/4 cup (2 fl oz/60 ml) olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, 2 minced and 1 halved Iengthwise
- 3 tablespoons chopped fresh flat-leaf (Italian) parsley
- 1 teaspoon red pepper flakes
- 1 cup (8 fI oz/250 ml) dry white wine such as Pinot Grigio
- 3 cups (24 oz/750 g) canned plum (Roma) tornato purée
- 6 thick slices coarse country bread

Along the Tuscan coast, especially around the lively ports of Livorno and Viareggio, zuppa di pesce, thick fish stewiike soup ladied over bread, is a popular dish. The ingredients vary according to what is available at the market, so buy what looks best and what your pocketbook can handle. Choose deboned fish fillets if possible.

If using clams, scrub well, discarding any that fail to dose to the touch. If using mussels, scrub well, debeard, and discard any that fail to dose to the touch. If using fish fillets, cut into large chunks. Clean any whole fish, remove and discard their heads and tails, remove their skin, and cut crosswise into thick slices on the bone. If using squid, cut the body into rings about 1 inch (2.5 cm) wide and the tentacles into medium-sized pieces. Place all the seafood in a bowl of salted cold water and set aside.

In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté until it begins to soften and is fragrant, 3-4 minutes. Add the minced garlic and 2 tablespoons of the parsley and sauté unti! the garlic is fragrant, 1 minute.
Raise the heat to high, add the red pepper flakes, and pour in the wine. Let the alcohol bubble away for a couple of minutes, then reduce the heat to medium, pour in the tornato purée, and simmer uncovered, stirring occasionally, until the flavors are blended, about 5 minutes.

Begin adding the seafood to the soup, starting with the squid, adding the fish slices after 10 minutes, and ending with the shellfish. After all the seafood is added, reduce the heat to low and cook, uncovered, at a slow simmer for about 15 minutes to cook the seafood and blend the flavors. Season to taste with salt and black pepper.
Meanwhile, toast the bread and rub the surface with the cut sides of the halved garlic. Place 1 bread slice in each warmed soup bowl.
Transfer the soup to a warmed tureen. Sprinkle with the remaining 1 tablespoon parsley. Bring the tureen to the table and ladle a mix of fish and shellfish and some broth onto the toast in each bowl. Serve at once.

Buon appetito !

 MAKES 4 servings

- 4 tablespoons (2 fI oz/60 ml) extra-virgin olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped 2 cloves garlic, minced
- 2 Ib (1 kg) fresh tomatoes, peeled, seeded, and chopped, or 1 can (28 oz/875 g) plum (Roma) tomatoes, drained and chopped
- 4 slices day-old coarse country bread, crusts removed and torn into small pieces
- 4 fresh basil leaves, torn into small pieces
- Sea salt and freshly ground pepper

Tuscan cooks are frugai, as this traditional tomato and bread soup made from cubes of day-old bread illustrates. Italians typically feel that many foods, including a number of soups, taste best when they are neither too hot nor too cold. They believe that moderate temperatures don't shock the taste buds, so that ali of the flavors will come through. This soup is a good candidate for testing the theory, as it is delicious fresh off the stove, at room temperature, or in between.

In a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and celery and sauté unti) the vegetables are tender, about 7 minutes. Add the garlic and sauté unti! fragrant, about 1 minute longer. Add the tomatoes and 4 cups (32 fl oz/1 I) water and bring to a simmer. Cook uncovered, stirring occasionally, unti) the vegetables are soft, about 20 minutes.
Fit a food mill with the fine disk, piace over a bowl, and pass the contents of the saucepan through the mill. Or, purée in batches in a blender or food processor. Return the soup to the pan over medium heat. Add the bread, basii, and salt and pepper to taste and bring to a simmer. Cook unti) the bread is soft, about 10 minutes. Stir in a little more water if the soup becomes too thick.
Serve the soup hot, warm, or at room temperature. Ladle into soup bowls and drizzle evenly with the remaining 2 tablespoons olive oil.

Buon appetito!

 MAKES 4-6 servings

- 1 1/2 cups (295gr) dried chickpeas (garbanzo beans)
- 1/3 cup (3 fl oz/80 ml) olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 small fresh rosemary sprig 1 tablespoon tornato paste
- Sea salt and freshly ground pepper
- 4 cups (32 fl oz/1 I) vegetable stock or water
- 1/3 cup (2 oz/60 g) farro
For the mushrooms
- 1/2 Ib (250 g) fresh porcini or cremini mushrooms, brushed clean
- 11/2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 clove garlic, minced
- 2 tablespoons dry white wine 1 fresh thyme sprig
- Sea salt and freshly ground pepper
- 1  1/2 teaspoons unsalted butter

Tuscany is filled with treasures of all kinds art, architecture, food and this is one of them. Every ingredient in this warming soup represents the region, from the beans and fresh herbs to the farro and porcini mushrooms. This hearty recipe illustrates the timeless appeal of regional peasant cooking, the source of many traditional Tuscan soups and other dishes. For the most authentic pairing, serve with a Chianti Classico.

Pick over the chickpeas and discard any misshapen beans or stones Rinse the chickpeas under cold running water and drain. Place in a large bowl with cold water to cover generously and let soak for at least 4 hours or for up to overnight. Drain the chickpeas, rinse well, and transfer to a large saucepan. Add 8 cups (64 fl oz/ 21) cold water and bring to a boil over high heat, skimming off the foam that rises to the surface. Reduce the heat to low and simmer, uncovered, until the chickpeas are tender, about 2 hours. Remove from the heat.
In a soup pot over medium-low heat, warm the olive oil. Add the onion, garlic, and rosemary and sauté until the onion is softened and translucent but not browned, about 6 minutes. In a small bowl, dissolve the tornato paste in 1 cup (8 fl oz/250 ml) warm water and add to the pot. Stir in the chickpeas and their cooking liquid and season with salt and pepper. Bring to a simmer over medium heat and cook for 3 minutes. Add the stock, return to a simmer, and cook, uncovered, until the flavors have melded, about 30 minutes longer. Remove and discard the rosemary sprig.

Working in batches, process the soup in a blender until smooth and creamy and return it to the pot. Alternatively, process the soup in the pot with an immersion blender. Return the soup to a simmer over medium heat, add the farro, and cook until the farro is tender yet still slightly firm and chewy, about 25 minutes. Meanwhile, to prepare the mushrooms, cut away the tips of the mushroom stems. Thinly slice the mushrooms lengthwise. In a large, heavy-bottomed frying pan over medium heat, warm the 11/2 tablespoons olive oil.

Add the garlic and sauté until fragrant, about 1 minute. Add the mushrooms and cook, stirring with a wooden spoon, until they begin to soften, 3-4 minutes. (They might stick to the pan for a moment before beginning to release their juices, but it is not necessary to add more oil.) Raise the heat to high, add the wine and thyme, and cook, stirring constantly, to cook off the alcohol from the wine, about 3 minutes. Reduce the heat to low, season with salt and pepper, and continue to cook, stirring often, until the mushrooms are cooked and their juices have evaporated, about 15 minutes longer. Remove from the heat and discard the thyme sprig. Stir in the butter.
Add the mushrooms to the soup and stir to combine. Ladle the soup into warmed soup bowls, garnish with a drizzle of olive oil and a sprinkling of freshly ground pepper, and serve at once.

Buon appetito!

 MAKE 4 SERVINGS

- 1 cup (6 oz/185 g) farro
Sea salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 cup (6 oz/185 g) cherryor grape tomatoes, stemmed and halved
- 1/2 cup (2 oz/60 g) crumbled ricotta salata cheese
- 2 green (spring) onions, including tender green tops, thinly sliced
- 1/4 cup (1/3 oz/10 g) shredded fresh basil

Farro, an ancient form of wheat, is cultivated primarily in the regions of Tuscany and Umbria. The light brown grains have a full, nutty flavor that is delicious in soups and salads. Soaking the farro before cooking ensures that the grains will cook evenly.

In a large saucepan, combine the farro and 2 qt (2 I) water and let stand for 1 hour. Place the pan over medium-high heat, bring to a boil, and add 1 teaspoon salt. Reduce the heat to medium or medium-low, so the farro simmers steadily, and cook, uncovered, until tender yet stili slightly firm and chewy, about 25 minutes. Remove from the heat and drain well in a fine-mesh sieve.
In a serving bowl, whisk together the olive oil and lemon juice until well blended. Whisk in salt and pepper to taste. Add the farro and toss well. Gently stir in the tomatoes, ricotta salata, green onions, and basil until ali the ingrediente are evenly distributed. Serve at room temperature.

Buon appetito!