Easy Italian Recipes

 MAKES 4 SERVINGS

- 4 fennel bulbs
- 1/3 cup (3 fl oz/80 ml) olive oil
- Sea salt and freshly ground pepper
- 1/2 cup (4 f oz/125 ml) chicken stock
- 1/3 cup (1 1/2 oz/45 g)
- shaved Parmigiano-Reggiano

Fennel, known asfinnochio in Italian, is a native ingredient of the Mediterranean. Widely used throughout Italy, it is often served thinly sliced and raw, baked, or braised, as here. lts delicate anise flavor lends itself to simple preparations. It is excellent with fish, such as Halibut with Salsa Verde

Working with 1 fennel bulb at a time, cut off the stalks and feathery leaves and discard or reserve for another use. Peel away the tough outer layer of the bulb, then cut lengthwise into medium-sized wedges. If the core seems very tough, trim it, but do not cut it away fully or the wedges will fall apart.

In a large frying pan over medium-high heat, warm the olive oil. Add the fennel, sprinkle with salt and pepper, and cook until browned on both sides, about 5 minutes.

Reduce the heat to low. Add the chicken stock, cover, and cook until the fennel is tender, about 10 minutes. Arrange the wedges on a warmed serving dish and sprinkle with the Parmesan. Serve at once.

Buon appetito !

 MAKE 6 SERVINGS

- 2 eggplants (aubergines), about 1 Ib (500 g) each
- Sea salt
- Olive oil for frying
- 2 1/2 cups (20 fI oz/625 ml) classic tornato sauce
- 1 lb (500 g) fresh mozzarella cheese, cut into thin slices
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese

There are many versions of this dish throughout southern Italy. Some include a meat sauce, others slip hard-cooked eggs between the layers, and stili others cali for dipping the eggplant slices in beaten egg and bread crumbs before frying. This recipe is from Campania, where it is typically served as an antipasto, a contorno, or even cold as a sandwich filling. Make sure the oil is fuliy heated before you add the eggplant, or the slices will absorb too much oil.

Trim the eggplants, then cut crosswise into slices 94 inch (6 mm) thick. Layer the slices in a colander set over a plate, sprinkling each layer with salt, and let stand for 30 minutes to drain. Rinse the eggplant slices quickly under cold running water and pat dry with paper towels.
Position a rack in the middle of the oven and preheat to 350°F (180°C). Have ready a 9-by-13-inch (23-by-33-cm) baking dish.
Line a large platter or tray with paper towels and set it next to the stove. Pour the olive oil to a depth of about 1/2 inch (12 mm) into a large, heavy frying pan and piace over high heat until hot. Working in batches, add the eggplant slices in a single layer, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, about 10 minutes total. Using tongs, transfer the slices to the towel-lined platter to drain. Fry the remaining slices in the same way, adding more oil to the pan as needed.
Spread a thin layer of the tornato sauce on the bottom of the baking dish. Cover the sauce with a layer of the eggplant slices, overlapping them slightly and using about a third of the slices. Top with a third of the mozzarella, a third of the sauce, and a third of the Parmigiano-Reggiano. Repeat the layering two more times, ending with the grated cheese.
Bake until the sauce is bubbling and the cheese is lightly browned, about 45 minutes. Let stand for 5 minutes before serving.

Buon appetito!