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 4-6 servings

- 1 lb fresh egg pasta dough (page 274)
- Sea salt
- 6 tablespoons (3 oz/90 g) unsalted butter, melted
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese
- 1 or 2 black truffles

Black truffles, found primarily in Umbria, are neither as aromatic nor as expensive as the white truffles of Piedmont, yet their earthy flavor is stili highly prized. They are best served in simple preparations such as this one, where their strong, woodsy aroma can be appreciated. Use truffles as soon as possible after purchasing them, brushing them clean with a soft, dry brush.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm) thick. Following the directions for cutting pasta strands (pasta techniques) , cut the pasta sheets into fettuccine (the widest setting) and let dry for 10-20 minutes.
Bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the fettuccine, stir well, and cook, stirring occasionally, until al dente, 1 1/2 - 2 minutes. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta.

Transfer the drained pasta to a warmed serving bowl. Add the butter and cheese and stir and toss well to combine, adjusting the consistency with some of the cooking water if needed. Using a truffle shaver or vegetable peeler, thinly shave the truffle over the top. Toss again and serve at once.

Buon appetito!