Easy Italian Recipes

 MAKES 6-8 SERVINGS

- 3/4 cup (4 oz/125 g) allpurpose (plain) flour
- Sea salt and freshly ground pepper
- 6 veal shanks, about 6 lb (3 kg) total weight, each about 1 inch (2.5 cm) thick
- 3/4 cup (6 fI oz/180 ml) extra-virgin olive oil
- 1 yellow onion, chopped 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 1/2 cups (12 fl oz/375 ml) dry red wine such as Barolo
- 1 cup (6 oz/185 g) peeled, seeded, and chopped fresh or canned tomatoes
- 5 cups (40 fl oz/I.25 I) beef stock
For the gremolata
- 1/2 cup (3/4 oz/20 g) minced fresh flat-Ieaf (Italian) parsley
- Grated zest of 1 lemon
- 2 cloves garlic, minced

In this classic Lombardian recipe, veal shanks are slowly braised to a melting tenderness. The rich marrow of the bones is as delectable as the meat itself. Pass out small spoons at the table so diners can scoop out every delicious bit. The traditional accompaniments are gremolata, a parsley and lemon relish that provides a welcome counterpoint to so much richness, and golden risotto perfumed with saffron

Put the flour in a wide, shallow disk and season with salt and pepper. Pat the veal shanks dry with paper towels. Lightly dust the veal shanks with the seasoned flour, shaking off the excess. In a large, heavy frying pan over medium-high heat, warm '/2 cup (4 fI oz/120 ml) of the olive oil. Working in batches if necessary to avoid crowding the pan, add the shanks to the pan and cook, turning once, until well browned on both sides, about 8 minutes total. Transfer the shanks to a plate.

Return the pan to medium heat, add the onion, carrot, celery, and garlic, and sauté until softened, 3-4 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Raise the heat to high and cook until the liquid has thickened and is reduced by half, 3-4 minutes. Add the tomatoes and stock and bring to a boil. Reduce the heat to low, return the veal shanks to the pan, cover, and simmer, turning occasionally, for 1 hour. Uncover and cook until the veal is tender, about 30 minutes longer.

While the veal cooks, make the gremolata. In a small bowl, stir together the parsley, lemon zest, and garlic.
Divide the veal shanks among individuai plates. Spoon the pan sauce over the top, sprinkle with the gremolata, and serve at once.

Buon appetito !

 MAKES 6 servings

- 6 cups (48 fI oz/1.5 I) chicken stock
- 1/4 cup (2 fI oz/60 ml) olive oil
- 1 yellow onion, finely chopped
- 2 cups (14 oz/440 g) Arborio or Carnaroli rice
- 2 cups (10 oz/315 g) fresh or partially thawed frozen shelled English peas
- 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
- Sea salt and freshly ground pepper
- 1/2 cup (2 oz/ 60 g) grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter

Peas have long been cultivated in the Veneto, and Venetians traditionally celebrate their arrivai in local markets with this creamy souplike dish of rice and peas. Some recipes cali for cooking a littie diced pancetta with the onion for extra flavor. Look for the youngest, sweetest peas of the season for the best result.

In a saucepan over medium heat, bring the stock just to a simmer and then keep it just below a simmer over low heat.
In a wide, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until tender and lightly golden, about 10 minutes. Stir in the rice and cook, stirring, until the rice is hot, about 2 minutes. Add 1/2 cup (4 fl oz/125 ml) of the stock and stir until the stock is absorbed and the spoon leaves a wide track in the pan. Continue to add the stock 1/2 cup at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes. Adjust the heat as needed so that the liquid is absorbed rapidly.
Stir in the peas and parsley and season with salt and pepper. Resume adding the stock 1/2 cup at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes more. If you run out of stock before the rice is ready, add hot water. The finished dish should be loose and flowing.
Remove from the heat, cover, and let stand for 2 minutes. Uncover, stir in the cheese and butter, and serve at once in warmed bowls.

Buon appetito !

 MAKES 6 servings

- 7-8 cups (56-64 fl oz/ 1.75-2 I) beef stock
- 1/4 cup (2 fl oz/60 ml) olive oil
- 1/2 cup (21/2 oz/75 g) finely chopped yellow onion
- 3 cups (21 oz/655 g) Arborio or Carnaroli rice
- 1 cup (8 fl oz/250 ml) dry white wine, at room temperature
- 2 pinches of saffron threads
- 4 tablespoons (2 oz/60 g) unsalted butter
- 1 cup (4 oz/125 g) grated Parmigiano-Reggiano cheese
- Sea salt and freshly ground pepper

Saffron imparts its unique color and aromatic taste to this classic accompaniment to osso buco. For the best flavor, buy saffron threads (the stigma of a variety of crocus), rather than saffron powder, and check the date on the package to make sure that it has not been on the shelf too long. The subtle flavor of the spice dissipates after just a few months.

In a saucepan over medium heat, bring the stock just to a simmer and then keep it just below a simmer over low heat.
In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about
3 minutes. Add the wine and stir until completely absorbed.
Add the warm stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup (2 fl oz/60 ml) stock and add the saffron to it.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, add the saffron-infused stock. You may find that you did not need all of the stock or that you need more. If more liquid is required, use hot water.
Remove from the heat and stir in the butter and cheese. Season to taste with salt and pepper. Transfer the risotto to a warmed platter and serve at once.

Buon appetito !