Easy Italian Recipes

 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 !

 MAKE 6-8 SERVINGS

- 2 cloves garlic
- About 1/2 cup (1/2 oz/15 g) fresh fiat-leaf (Italian) parsley leaves
- 1/2 cup (4 fl oz/125 ml) extra-virgin olive oil plus
- 2 tablespoons for brushing
- 2 teaspoons red wine vinegar
- 1 eggplant (aubergine), 1-11/4 lb (500-625 g), trimmed and cut crosswise into slices 1/2 inch (12 mm) thick
- 2 zucchini (courgettes), trimmed and thickly sliced lengthwise -
- 2 red or yellow beli peppers (capsicums)
- 6 green (spring) onions, including tender green tops, trimmed
- Sea salt
- 1/2 teaspoon red pepper flakes (optional)

The vegetables in this classic antipasto signal the arrivai of midsummer. The dish is unequaled in its delicious simplicity: meaty vegetables cooked over a hot fire, peeled, and drizzled with olive oil and seasonings. Enjoy this dish in the garden with soft burrata (a buttery fresh cheese made from mozzarella curds and cream) or fresh mozzarella, crusty country bread, and a dark pink rosé.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Using a chef's knife, mince together the garlic and parsley. Transfer to a small bowl, add the 1/2 cup olive oil and the vinegar, and mix well. Set aside.
Brush the vegetables with the 2 tablespoons olive oil. Using tongs, lay the eggplant and zucchini slices, the peppers, and the green onions over the hottest part of the fire or directly over the heat elements. Cook the eggplant and zucchini slices, turning once, until both sides have grill marks and the slices are tender, about 6 minutes total for the eggplant and about 3 minutes total for the zucchini. Grill the green onions, turning as needed, until slightly charred and tender, about 4 minutes total. Grill the peppers, turning as needed, until the skin is blackened and evenly blistered on ali sides, about 10 minutes total.
As the vegetables finish cooking, transfer the eggplant, zucchini, and onions to a platter. Place the peppers in a paper bag and fold over the top so they will steam. Set aside until cool enough to handle, then remove from the bag, remove and discard the stems, and slit the peppers open lengthwise and remove and discard the seeds and ribs. Peel away the blackened skin, and cut the peppers lengthwise into strips about 1/2 inch (12 mm) wide. Add the pepper strips to the platter.
Drizzle the olive oil-parsley mixture evenly over the vegetables, and then sprinkle with salt and red pepper flakes (if using). Serve at once.

Buon appetito!