Easy Italian Recipes

 MAKES 4 SERVINGS

- Sea salt
- 1 lb (500 g) broccoli rabe, trimmed
- 1 lb (500 g) Italian sweet fennel sausages
- 4 large cloves garlic, thinly sliced
- Pinch of red pepper flakes

Salsicce e verdure, "sausages and greens," is a favorite combination not only in Campania but throughout southern Italy. Pork sausages seasoned with fennel seeds are the most popular fresh sausages in Campania, but you can substitute the fiery-hot pork sausages of neighboring Calabria or another fresh sausage for some or all of the fennel sausages.

Bring a large pot three-fourths full of water to a rolling boil and add about 1 tablespoon salt. Add the broccoli rabe and cook, testing often, until the stems are softened but not fully cooked, about 5 minutes. Drain and cool under cold running water, then drain again. Set aside.

In a large frying pan over medium heat, combine the sausages and 1/2 cup (4 fl oz/125 ml) water. Cover the pan and bring the water to a simmer. Cook until the water evaporates and the sausages begin to sizzle and turn brown, about 10 minutes. Uncover the pan and continue to cook, turning the sausages as needed, until lightly browned on al! sides, about 5 minutes longer. Transfer the sausages to a plate and cover to keep warm.

Add the garlic and red pepper flakes to the pan drippings and sauté over medium heat until the garlic is lightly golden and fragrant, 1-2 minutes. Add the broccoli rabe and stir well. Return the sausages to the pan, cover, and cook until the broccoli rabe is tender and the sausages are cooked through, about 5 minutes.

Transfer the sausages and greens to a warmed platter and serve at once.

Buon appetito !

 MAKES 6 Calzone

For the dough
- 2 packages active dry yeast (about 3 teaspoons)
- 4-4 1/2 cups (20-221/2 oz/ 625-705 g) all-purpose (plain) flour, plus more for dusting
- 2 teaspoons sea salt Olive oil
For the filling
- 3 tablespoons olive oil
- 2 or 3 small red beli peppers (capsicums), seeded and thinly sliced
- Sea salt
- 1 Ib (500 g) Italian sweet fennel sausages, casings discarded and meat crumbled
- 1/4 teaspoon red pepper flakes
- 1/2 cup (2 oz/60 g) grated pecorino romano or Parmigiano-Reggiano cheese
- 1 egg, beaten with 1 tablespoon water

The most classic Italian filling for calzone, essentially a stuffed folded pizza, is ricotta and mozzarella, sometimes with the addition of prosciutto. Calzone lends itself to an array of fillings, in this case a spicy blend of fennel sausage, sweet red peppers, and salty pecorino. Experiment with different meats, vegetables, and cheeses, but make sure your filling is somewhat dry or you will end up with a soggy crust.

To make the dough, pour 11/2 cups (12 fl oz/375 ml) lukewarm water (100°-110°F/ 38°-43°C) into the bowl of a stand mixer. Sprinkle the yeast over the top and let stand until slightly foamy, about 5 minutes. Place the bowl on the mixer fitted with the dough hook. Add 1/2 cup (21/2 oz/75 g) of the flour and the salt; mix until combined. Add the remaining flour about 1/2 cup at a time, continuing to mix until all of the flour is incorporated, scraping down the sides of the bowl if necessary. Knead with the dough hook until the dough is smooth but not sticky, about 10 minutes. Transfer the dough to a lightly floured work surface, divide into 6 portions, then shape each into a ball.

Rub each ball with oil, and lightly oil a rimmed baking sheet. Place the balls on the baking sheet and cover loosely with plastic wrap. Set aside in a warm piace, such as on top of the stove, and let rise until doubled in bulk, about 2 hours. Alternatively, shape the dough into a large round, coat with olive oil, then piace in a large zippered plastic bag. Press out any excess air, and piace in the refrigerator overnight. When ready to bake the pizzas, remove the dough from the refrigerator and divide into 6 balls. Transfer the balls to a rimmed baking sheet and allow to come to room temperature, about 1 hour.
Meanwhile, make the filling. In a frying pan over medium-high heat, warm the

olive oil. Add the peppers and 1 teaspoon salt and cook until they begin to brown, about 5 minutes. Add 1 tablespoon water, cover, and cook until the peppers are tender, about 5 minutes longer. Add the sausage meat and the red pepper flakes and cook, stirring often, until the meat is browned. Set aside to cool slightly.

Preheat the oven to 500°F (260°C) about 30 minutes before baking. Lightly oil a rimmed baking sheet. Lightly flour a work surface. Place 1 of the dough balls on the work surface, leaving the others under the plastic wrap. Flatten into a disk. Turn the disk over, sprinkle with additional flour, and, using your hands, stretch the dough into an 8-inch (20-cm) round, turning it over and dusting it with flour as you work.

Place one-sixth of the filling in the center of the dough round and sprinkle with about one-sixth of the cheese. Lightly brush the edge of half of the dough circle with the egg mixture. Fold the dough in half over the filling and transfer to the baking sheet. Repeat with the remaining 5 dough balls. Crimp the edges with a fork and cut vents into the top of each. Brush the tops gently with the egg mixture. Bake on the bottom rack of the oven until the crust is crisp and golden, about 10 minutes. Serve at once.

Buon appetito !