Easy Italian Recipes

 MAKES 4 SERVINGS

- 2 lb (1 kg) zucchini (courgettes)
- 1/3 cup (3 fI oz/80 ml) extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh basil
- Sea salt and freshly ground pepper

This simple vegetable side dish makes the most of a few essential Italian ingredients: olive oil, garlic, and fresh sweet basi!. Mushrooms and zucchini are two of the best candidates for cooking this way. You can substitute fresh flat-leaf (Italian) parsley for the basil.

Trim the stem ends of each zucchini. Cut in half lengthwise and then cut crosswise into slices about 1/2 inch (12 mm) thick.
In a large, heavy frying pan over medium heat, warm the olive oil. Add the garlic and sauté until fragrant and golden, about 2 minutes. Add the zucchini and cook, stirring often, until the zucchini are tender, about 5 minutes. Sprinkle the basil over the zucchini toward the end of the cooking time.Season to taste with salt and pepper, transfer to a warmed serving dish, and serve at once.

NOTE: These garlicky zucchini not only make a flavorful side dish but double nicely as a pasta sauce. Boil 1 lb (500 g) of pasta, such as penne or rigatoni, according to package directions. Drain and add to the frying pan. Toss with the zucchini. Serve with plenty of grated Parmigiano-Reggiano.

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!

 MAKE 4-6 SERVINGS

- 1 cup (8 oz/250 g) wholemilk ricotta cheese
- 1/2 tablespoon chopped fresh flat-Ieaf (Italian) parsley
- 1 tablespoon chopped fresh basil leaves
- Sea salt and freshly ground pepper
- 2 large eggs
- 1 cup (5 oz/155 g) ali-purpose (plain) flour
- 12 large zucchini (courgette) or other squash blossoms
- Olive or canola oil for frying

In Rome, zucchini blossoms are stuffed with mozzarella and anchovies and fried in a crisp coating. Here, herbed ricotta is tucked into the blossoms with delicious resuits. Try to find the best quality artisan ricotta that you can. Sheep's milk ricotta makes a particularly flavorful filling. If the ricotta is excessively moist, piace it in a cheesecloth-lined finemesh sieve on top of a bowl, and piace in the refrigerator to drain oyernight. Fresh squash blossoms are highly perishable, so use them as soon as possible.

In a bowl, stir together the ricotta, parsley, and basil and season to taste with salt and pepper. Scrape the mixture into a pastry (piping) bag fitted with a large plain tip and set aside. (Or, cut off one of the bottom corners of a heavy-duty plastic bag to make a'/2-inch/12-mm opening, and scrape the mixture into the bag.) In a small, shallow bowl, whisk the eggs unti) lightly beaten. Spread the flour on a plate.
Wipe the zucchini blossoms with damp paper towels, and carefully remove the stamens. One at a time, gently spread the flowers open, insert the tip of the pastry bag, and pipe about 1 tablespoon of the ricotta mixture into the blossom. Do not overfill the blossoms, or the filling may seep out as they cook. One at a time, roll the blossoms first in the flour, then in the egg, and then again in the flour, gently shaking off the excess each time.
Position a rack in the middle of the oven and preheat to 200°F (95°C). Line a platter or rimmed baking sheet with paper towels and set it next to the stove. Pour the olive oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and heat to 375°F (190°C) on a deep-frying thermometer.
When the oil is ready, add the blossoms a few at a time, being careful not to crowd the pan. Fry the blossoms, turning them once, unti) lightly golden, 3-4 minutes. Using a slotted spoon, transfer the blossoms to the paper - lined platter to drain and piace in the oven to keep warm. Repeat with the remaining blossoms, allowing the oil to return to the originai frying temperature before adding the next batch.
Arrange the blossoms on a warmed platter and serve at once.

Buon appetito!