Easy Italian Recipes

 MAKE 6 SERVINGS

- 1 can (7 oz/220 g) olive oil-packed tuna, preferably Italian
- 3 cups (21 oz/660 g) drained, cooked cannellini beans (page 275)
- 5 tablespoons (21/2 fl oz/ 75 ml) extra-virgin olive oil, plus more for brushing
- 1 clove garlic, minced
- Sea salt and freshly ground pepper
- 2 small heads radicchio, preferably Treviso, halved lengthwise
- 1 cup (5 oz/155 g) chopped celery
- 1/2 small red onion, chopped Pinch of dried oregano
- 1-2 tablespoons fresh lemon juice

Red radicchio grows in heads with leaves that range from creamy to greenish white near the base to wine red at the tips. The Treviso variety has elongated leaves, while the Chioggia and most other varieties are round or ovai. Here, smooth, creamy cannellini beans, a type of white kidney bean that is a favorite of Tuscans, are a perfect complement to the slight bitterness of the grilled radicchio. Maroonspeckled  nborlotti or cranberry beans can be substituted.

Prepare a charcoal or gas grill for direct grilling over medium-high heat and oil the grill rack. Alternatively, preheat the broiler (grill). Drain the tuna and break it up into chunks. Set aside.
In a saucepan over medium heat, combine the beans, 3 tablespoons of the olive oil, and the garlic and bring to a simmer. Season with salt and pepper and simmer until heated through and the flavors have blended, about 10 minutes. Remove from the heat and set aside to cool.
Brush the radicchio halves with olive oil and sprinkle with salt and pepper.

BY GRILL: Using tongs, arrange the radicchio halves over the hottest part of the fire or directly over the heat elements and grill, turning once, until wilted and lightly browned, about 5 minutes total.

BY BROILER: Arrange the radicchio halves on a broiler pan and slip it in the broiler about 4 inches (10 cm) from the heat source. Broil (grill) turning once, until wilted and lightly browned, about 5 minutes total.
Transfer the radicchio halves to a cutting board, let cool slightly, and then cut crosswise into ribbons.
Add the radicchio, celery, onion, oregano, and 1 tablespoon lemon juice to the beans and toss to combine. Taste and adjust the seasoning with lemon juice, salt, and pepper.
Divide the bean salad among individuai plates, and top each serving with an equal amount of the tuna. Serve at once.

Buon appetito!

 MAKE 4 SERVINGS

About 20 cherry tomatoes, or 2 large tomatoes

About 16 fresh basil leaves, torn into small pieces

Sea salt

8 slices coarse country bread, about 1/2 inch (12 mm) thick

2 cloves garlic, peeled and Ieft whole

1/4 cup (2 fI oz/60 ml) extravirgin olive oil

 Bruschetta, at its simplest, is grilled bread rubbed with garlic and drizzled with olive oil, but it can also be prepared with a variety of toppings. This ciassic version, popular in both Umbria and Tuscany, demands the best-quality ingredients. Use a crusty country-style bread; ripe, red tomatoes harvested at the height of the season; freshly picked basii; and the best extra-virgin olive oil your budget will allow.

Prepare a charcoal or gas grill for direct grilling over medium-high heat, or preheat a broiler.
If using cherry tomatoes, stem them and cut them in half. If using large tomatoes, core and seed them and cut into 1/2-inch (12-mm) dice. In a bowl, combine the tomatoes, the basil, and a pinch of salt.
BY GRILL: Using tongs, piace the bread slices over the hottest part of the fire or directly over the heat elements and grill, turning once, until crisp and golden on both sides, about 3 minutes total.
BY BROI LER: Place the bread slices on a broiler pan and slip it in the broiler about 4 inches (10 cm) from the heat source. Broil (gru!), turning once, until crisp and golden on both sides, about 3 minutes total.
Remove from the heat and immediately rub one side of each slice vigorously with a garlic dove, using 1 dove for 4 slices.
Arrange the bread slices, garlic side up, on a serving platter or divide among individuai plates. Spoon the tomato mixture on the bread, dividing it evenly. Drizzle with the olive oil. Serve at once.

Buon appetito!