Easy Italian Recipes

 MAKES one 9-INCH (23cm) CAKE

- 1/2 cup (4 oz/125 g) sugar
- 2 cups (16 fl oz/500 ml) freshly brewed espresso
- 1/4 cup (2 fl oz/60 ml) dark rum
- 45 ladyfingers or savoiardi (see note)

For the filling
- 1/3 cup (3 oz/90 g) sugar 6 large egg yolks
- 1/2 cup (4 fl oz/125 ml) heavy (double) cream
- 1 1/2 cups (12 oz/375 g) mascarpone cheese
- 1 1/2 teaspoons pure vanilla extract
- Unsweetened cocoa powder for dusting

Various stories surround the origin of tiramisiù some of them off-color. Everyone agrees, however, that these ladyfingers soaked in espresso (hence the name, which means "pick-me-up") and rum, layered in mascarpone cheese and cream, and dusted with cocoa are as decadent as dessert can get. Ladyfingers—slender little sponge cakes that are as long as a finger—are available in many bakeries. Savoiardi, the Italian version, are sold in specialty-food stores and by mail order.

In a small saucepan over medium heat, combine the 1/2 cup sugar and 1/2 cup (4 fl oz/125 ml) water. Bring to a simmer and cook, stirring, until the sugar is dissolved, about 3 minutes. Remove from the heat, stir in the espresso, and let cool to room temperature. Stir the rum into the cooled espresso mixture.

Pour the espresso mixture into a wide, shallow bowl. Working in batches, briefly immerse the ladyfingers in the liquid, then transfer the ladyfingers to a plate. Set aside.

To make the filling, select a heatproof bowl that fits snugly in the rim of a saucepan. Pour water to a depth of about 2 inches (5 cm) into the saucepan and bring to a very gentle simmer. Meanwhile, in the heatproof bowl, whisk together the 1/3 cup sugar and egg yolks until the sugar has dissolved and the mixture is pale yellow and creamy, about 2 minutes. Place the bowl over, not touching, the simmering water in the pan. Using a handheld mixer on medium speed, beat the yolk mixture until very thick and tripled in volume, about 6 minutes. Remove the bowl from the heat and set the yolk mixture aside to cool completely, stirring frequently.
Meanwhile, in a bowl, using the mixer on medium-high speed, beat the cream until stiff peaks form.
Add the mascarpone and vanilla to the cooled yolk mixture. Beat with the mixer on medium speed just until smooth and well blended. Using a large rubber spatula, fold in the whipped cream just until combined.

To assemble, carefully transfer 15 soaked ladyfingers to a 9-inch (23-cm) square cake pan. Arrange them in a single layer in the bottom of the pan. Using the rubber spatula, evenly spread one-third of the filling over the ladyfingers. Place another layer of 15 ladyfingers over the filling in the pan and evenly spread with half of the remaining filling. Top with the remaining ladyfingers and filling, again spreading evenly.

Gently tap the pan against the counter to settle the ingredients. Cover with plastic wrap and refrigerate for at least 6 hours or for up to overnight.

Run a small knife around the inside edge of the pan to loosen the sides. Using a fine-mesh sieve, dust the top with the cocoa powder. Cut into slices and serve directly from the pan.

Buon appetito !

 MAKES one 9-INCH (23cm) CAKE

- 2 cups (8 oz/250 g) shelled pistachio nuts
- 1 1/4 cups (10 oz/315 g) granulated sugar
- 1 cup (5 oz/155 g) all-purpose (plain) flour
- 1/2 teaspoon grated orange zest
- 6 large egg whites, at room temperature
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 6 tablespoons (3 oz/90 g) unsalted butter, melted and cooled
- Confectioners' (icing) sugar for dusting (optional)

Sicily is known for its flavorful pistachios, particularly those from around Bronte, on the eastern side of the island. Cooks use them to make gelato, biscotti, and this orange-scented cake. Accompany each slice with a scoop of Gelato alla Crema

Position a rack in the middle of an oven and preheat to 325°F (165°C). Spread the pistachios in a single layer on a rimmed baking sheet and toast in the oven, shaking the pan every few minutes, until fragrant and lightly toasted, 5-8 minutes. Pour onto a plate to cool.
Raise the oven temperature to 350°F (180°C). Butter a 9-inch (23-cm) springform pan. Line the bottom with parchment (baking) paper cut to fit. Butter the paper.

In a food processor, coarsely chop half of the toasted nuts, then remove and set aside. Add the remaining toasted nuts and 1/2 cup (4 oz/125 g) of the granulated sugar to the food processor and process until the nuts are finely chopped. Add the flour and orange zest and pulse to blend.

In a large bowl, using an electric mixer on medium speed, beat together the egg whites and salt until foamy. Increase the speed to high and gradually add the remaining 3/4 cup (6 oz/185 g) granulated sugar and the vanilla, beating until soft peaks form.
Sprinkle the flour mixture on top of the whites and fold in gently with a rubber spatula. Add the butter and reserved coarsely chopped nuts and fold in gently. Scrape the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack and let cool for 10 minutes. Run a thin knife around the inside edge of the pan to loosen the cake, then release the pan sides and lift off. Using the knife, slide the cake off of the parchment and pan bottom and onto the rack. Let the cake cool completely.
To serve, place the cake on a serving plate. Using a fine-mesh sieve, dust the top of the cake with the confectioners' sugar, if desired. Serve in wedges.

Buon appetito !

 MAKES 6 SERVINGS or 1 QT (1 L)

2/3 cup (5 oz/155 g) sugar

1 teaspoon grated lemon zest

1/2 cup (4 fl oz/125 ml) fresh lemon juice, strained

The Sicilians are the premier sorbetto makers of Italy. They turn out the frozen dessert in a wide variety of flavors, from berry to almond to chocolate, and eat it at all times of the day, often sandwiched in a soft brioche roll. This lemon version is the perfect finish to a seafood meal.

In a small saucepan over medium heat, combine 1 cup (8 fl oz/250 ml) water and the sugar and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the sugar is dissolved, about 4 minutes.

Pour the sugar syrup into a bowl and let cool. Stir in an additional 2 cups (16 fl oz/ 500 ml) water, the lemon zest, and the lemon juice, cover, and refrigerate until chilled, about 3 hours or for up to 24 hours.

Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. The sorbetto can be served immediately, directly from the ice-cream maker, when it is still soft and very fruity tasting. Or, you can transfer the sorbetto to a freezer-safe container, cover, and freeze until firm, at least 3 hours or for up to 2 days, before serving. Let soften slightly before serving.

Buon appetito !

 MAKES 4 SERVINGS

- 2 fennel bulbs
- 2 blood oranges or flavorful regular oranges
- 2 tablespoons extra-virgin olive oil
- Sea salt and white pepper
- About 24 Gaeta olives or other Mediterranean-style black olives, pitted

Fennel, cooked or raw, is a favorite winter vegetable throughout Italy, but the addition of orange slices makes this a Sicilian dish. The small brown-purple olives named for Gaeta,
a picturesque port town not far from Rome, are favorites throughout the country, though any good brine-cured Mediterranean-style olives can be used. This refreshing salad can also be offered at the beginning of the meal, as an antipasto. Serve with a dry white wine, such as Pinot Grigio or Verdicchio.

Cut off the stems and feathery leaves from the fennel bulbs and reserve for another use or discard. Cut away and discard any discolored areas of the bulbs. Halve each bulb lengthwise and cut away the tough core. Cut the halves crosswise into very thin slices.

Using a sharp knife, cut a slice off both ends of each orange to reveal the flesh. Place the orange upright on the cutting board and, using the knife, cut downward to remove the peel and pith, following the contour of the fruit. Cut the orange in half through the stem end, then slice each half crosswise as thinly as possible. Eliminate any seeds and visible pith.

Divide the fennel slices among 4 plates. Sprinkle the orange slices over the fennel, again dividing evenly, and drizzle the olive oil evenly over the top. Season with salt and white pepper, and scatter about 6 olives on each plate. Let stand for a few minutes before serving, to give the orange slices time to release some of their juice into the fennel.

Buon appetito !

 MAKES 6-8 SERVINGS

- 3 or 4 slices coarse country bread, crusts removed and crumbled (about 1 1/2 cups/3 oz/90 g)
- 1/2 cup (4 fl oz/125 ml) whole milk
- 1 pound (500 g) ground (minced) beef chuck
- 1/2 pound (250 g) ground (minced) veal
- 1/2 pound (250 g) ground (minced) pork
- 2 large eggs, lightly beaten
- 1 cup (4 oz/125 g) grated Parmigiano-Reggiano cheese
- 1/4 cup (1/3 oz/10 g) finely chopped fresh flat-Ieaf (Italian) parsley
- 1 dove garlic, minced
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil

For the sauce
- 1 small yellow onion, finely chopped
- 1 dove garlic, minced
- 2 cans (28 oz/875 g each) plum (Roma) tomatoes, crushed
- Sea salt and freshly ground pepper
- 3 or 4 fresh basil leaves, torn into small pieces

This recipe makes a generous amount of sugo, or "sauce," so you will have plenty left over to serve with pasta as a primo or to save for another meal.
Meatballs, known variously as polpette and polpettine, depending on their size,
or as purpette in Calabrian dialect, are prepared this way throughout southern Italy.

In a small bowl, mix the crumbled bread and milk and let stand for 10 minutes.
In a large bowl, combine the beef, veal, pork, eggs, Parmigiano-Reggiano, parsley, garlic, 1 1/2 teaspoons salt, and a few grinds of pepper. Squeeze the bread with your hands to remove the excess moisture and discard the liquid. Add the bread to the meat mixture and mix gently until combined.

Rinse your hands with water but do not dry them. Shape the meat into 2-inch (5-cm) balls, rolling them lightly between your moistened palms. As the balls are made, set them aside on a large platter or tray.
In a frying pan large enough to hold all of the meatballs in a single layer, warm the olive oil over medium-high heat. Add the meatballs and cook, turning them occasionally, until crisp and browned on all sides, about 15 minutes. Transfer the meatballs to a plate and drain off all but 2 tablespoons of the fat from the pan.

To make the sauce, return the pan to medium heat, add the onion, and sauté until softened and golden, about 5 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds. Add the crushed tomatoes and their juice, stir well, and deglaze the pan, scraping up any brown bits from the pan bottom. Season with salt and pepper and bring to a simmer. Cook until the sauce thickens, about 20 minutes. Stir in the basil.

Return the meatballs to the pan and cook, basting them often with the sauce, until hot and cooked through, about 10 minutes. Transfer the meatballs to a warmed platter and spoon some of the sauce over them; reserve the remaining sauce for another use. Serve at once.

Buon appetito !

 MAKES 6 SERVINGS

- 4 pork loín chops, each about
- 1 inch (2.5 cm) thick
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 1/2 cup (4 fl oz/125 ml) dry Marsala wíne
- 1/2 cup (4 fl oz/125 ml) fresh orange juice
- Grated zest of 1 orange

Marsala, traditionally produced in western Sicily, is generally thought of as a fine dessert wine, but it is also excellent for cooking. A blended wine with a rich amber color, it comes in three basic styles: dry, or secco; semidry, or semisecco; and sweet, or dolce. Sweet Marsala is best used in or as an accompaniment to desserts, while young, dry Marsala makes a superb kitchen wine for savory dishes, as in this quick and easy secondo.

Pat the pork chops dry with paper towels. Sprinkle the chops with salt and pepper. In a large frying pan over medium heat, warm the olive oil. Add the chops and cook, turning once, until browned on both sides, about 10 minutes total. Reduce the heat to medium-low and continue to cook until the chops are tender but stili pale pink and juicy when cut finto the center with a knife, about 15 minutes. Transfer to a plate and keep warm.

Add the Marsala to the pan and raise the heat to medium-high. Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes. Add the orange juice and bring to a simmer. Return the chops to the pan and sprinkle with the orange zest. Cook, basting the chops with the pan juices, for 2 minutes.

Transfer the chops to a warmed platter or warmed plates, spoon the sauce over the top, and serve.

Buon appetito !

 MAKE 6-8 SERVINGS

- 2 1/2 cups (20 fl oz/625 ml)
- 1 cup (7 oz/220 g) mediumgrain white rice such as Arborio
- 2 cups (8 oz/250 g) plain fine dried bread crumbs
- 1 tablespoon unsalted butter Sea salt
- 1 large whole egg, plus 1 large egg yolk
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese
- 1 cup (5 oz/155 g) alI-purpose (plain) flour
- 3 large egg white
- 2 oz (60 g) prosciutto, chopped
- 2 oz (60 g) fresh mozzarella cheese, chopped
- Olive or canola oil for deep-frying

Arancini means "little oranges", which is exactly what these round, deep-fried rice croquettes look like when they are lifted from the hot oil. They are served as snack food in bars and cafés all over Sicily, and their filling can vary—meat and tornato sauce with peas, chopped vegetables and white sauce, cheese and prosciuttodepending on the cook. In Lazio, Roman cooks make similar rice croquettes known as supplì al telefono, or "telephone wires," named for the melting strands of mozzarella that are revealed when you bite into the croquette.

In a saucepan over high heat, bring the stock to a boil. Stir in the rice, butter,and a pinch of salt. Cover, reduce the heat to low, and cook unti) the liquid is absorbed and the rice is tender, 18-20 minutes.
Transfer the rice to a bowl and stir in the Parmigiano-Reggiano. Let cool slightly, then stir in the whole egg and egg yolk. Let cool completely.
Spread the flour on a dinner plate, and then spread the bread crumbs on a separate dinner plate. In a shallow bowl, lightly beat the egg whites unti) blended.
In a small bowl, mix together the prosciutto and mozzarella, and then divide the mixture into 12 equa) portions. Moisten your hands with water. Scoop up 1/4 cup (13/4 oz/50 g) of the rice mixture and piace it in the cupped palm of one hand. Flatten out the mixture slightly and piace 1 portion of the prosciutto-mozzarella mixture in the center. Mold the rice over the filling, adding a bit more rice if needed to cover it completely. Shape the rice into a ball. Roll the ball in the flour, and then in the egg whites to coat completely. Finally, roll the ball in the bread crumbs and piace on a rack. Continue with the remaining ingredients to make 12 balls total. Rinse your hands frequently to prevent the rice from sticking to them. Let the balls dry on the rack for at least 15 minutes before frying, or refrigerate the balls for up to 1 hour.
Position a rack in the middle of the oven and preheat to 200°F (95°C). Line a large platter or baking sheet with paper towels and set it next to the stove. Pour the olive oil to a depth of 3 inches (7.5 cm) into a deep, heavy frying pan and heat to 375°F (190°C) on a deep-frying thermometer. The oil must cover the balls by at least 1 inch (2.5 cm) so they will cook evenly and not burst. Using a slotted spoon or wire skimmer, gently lower a few of the rice balls into the hot oil, being careful not to crowd the pan. Fry unti) golden brown and crisp all over, about 2 minutes. Using the slotted spoon, transfer the arancini to the towel-lined platter to drain and piace in the oven to keep warm. Fry the remaining arancini in the same way, allowing the oil to return to the originai frying temperature before adding the next batch.
Arrange the arancini on a warmed platter and serve at once, or hold in the oven for up to 1 hour before serving.

Buon appetito!

 MAKE 4 SERVINGS

- 1 large eggplant (aubergine), about 11/2 Ib (750 g)
- Sea salt and freshly ground pepper
- 1 cup (8 oz/250 g) wholemilk ricotta cheese
- 1/4 Ib (125 g) fresh mozzarella cheese, shredded
- 4 tablespoons (1 oz/30 g) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh flat-Ieaf (Italian) parsley
- Olive oil for brushing
- 21/2 cups (20 fl oz/625 ml) classic tornato sauce

Eggplants are prepared in a variety of ways in southern Italy, especially in Sicily, where they turn up in pasta sauces, layered with tomatoes and cheese, and in this simple antipasto of involtini (stuffed rolls), which can also be served as a meatless main course in larger portions. Cooks salt eggplant for two reasons: it contains a lot of moisture and it can have bitter juices, and salt draws out both of them.

Trim the eggplant, then cut crosswise on the diagonal (so the slices are as wide as possible) 1/4 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.
Meanwhile, in a bowl, stir together the ricotta, mozzarella, 2 tablespoons of the Parmigiano-Reggiano, the parsley, and pepper to taste.
Position a rack in the middle of the oven and preheat to 450°F (230°C).
Rinse the eggplant slices quickly under cold running water and pat dry with paper towels. Brush the slices on both sides with olive oil, and arrange them in a single layer on a rimmed baking sheet.
Bake the slices until lightly browned on the bottom, about 10 minutes. Turn the slices and continue to bake until browned on the second side and tender, 5-10 minutes longer. Remove the eggplant from the oven. Reduce the oven temperature to 350°F (180°C).
Spoon a thin layer of the tornato sauce into a 9-inch (23-cm) square baking dish. To make each eggplant roll, piace a spoonful of the cheese mixture near one end of a slice and roll up the slice. As it each roll is formed, piace it seam side down in the dish. Spoon the remaining sauce over the rolls, then sprinkle evenly with the remaining 2 tablespoons Parmigiano-Reggiano.
Bake the rolls until the sauce is bubbling hot and the rolls are heated through, about 25 minutes. Divide the rolls among individuai plates and serve at once.

Buon appetito!