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 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 !