Easy Italian Recipes

 MAKES ONE 9 INCH (23 cm) TART

For the pastry
- 2 3/4 cups (14 oz/440 g) all-purpose (plain) flour
- 1/2 cup (4 oz/125 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt Grated zest of 1 lemon
- 3/4 cup (6 oz/185 g) chilled unsalted butter, cut into small pieces
- 1 large whole egg, plus
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
For the filling
- 2 cups (12 oz/375 g) peeled, pitted, and sliced peaches
- 1/2 cup (4 oz/125 g) granulated sugar
- 2 tablespoon all-purpose (plain) flour
For the topping
- 1 large egg
- Demerara, turbinado, or other coarse sugar for sprinkling

Fresh, juicy peaches in a crisp, tender pastry shell are a classic Italian summer dessert. Plums, apricots, or cherries can be used in place of the peaches. Serve the crostata the same day that you make it, while the crust is crisp and warm.

To make the pastry, in a large bowl, combine the flour, granulated sugar, baking powder, salt, and lemon zest and stir to mix. Scatter the butter pieces over the flour mixture. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas.

In a small bowl, whisk together the whole egg, the egg yolk, and the vanilla until well blended. Pour the egg mixture over the flour mixture and stir until the dough is evenly moist and begins to come together. If the mixture seems dry, add a teaspoon or so of cold water. Transfer the dough to a work surface and divide into 2 disks, one slightly larger than the other. Wrap separately in plastic wrap, and refrigerate for at least 30 minutes or for up to overnight.

Position a rack in the lower third of the oven and preheat to 375°F (190°C). To make the filling, in a bowl, toss together the peach slices, granulated sugar, and flour. Set aside.

On a lightly floured work surface, roll out the larger dough disk into a 12-inch (30-cm) round. Carefully roll the dough around the pin, position the pin over a 10-inch (25-cm) tart pan with a removable bottom, and unroll the dough, pressing it gently but firmly against the bottom and sides of the pan. Trim the edges of the dough, leaving a 1/2-inch (12-mm) overhang. Fold the overhang over against the inside of the rim of the pan. Pour the peaches into the pastry-lined tart pan, spreading them into an even layer.

Roll out the second dough disk into a 10-inch (25-cm) round. Using a pastry wheel or a knife, cut the dough round into 10 strips each 1/2 inch (12 mm) wide. Arrange half of the strips across the top of the tart, spacing them evenly. Give the pan a quarter turn and place the remaining dough strips across the top to form a lattice pattern. If the strips break, patch them together with a drop of water. Press the ends of the strips against the sides of the tart shell to seal.

To make the topping, in a bowl, whisk together the egg and 1 tablespoon water. Using a pastry brush, gently brush the dough strips with the egg mixture. Sprinkle the strips generously with the coarse sugar. Bake until the pastry is golden brown, about 45 minutes. Transfer to a wire rack, let cool for 10 minutes, then remove the outer ring and cool until warm or room temperature. Cut into wedges to serve

Buon appetito !

 MAKES 6 SERVINGS

- 1 boneless pork loin roast, about 3 Ib (1.5 kg)
- Sea salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 cups (16 fl oz/500 ml) whole milk

In this recipe, known as maiale al latte, a boneless pork loin is slowly braised in milk until the meat is tender and the milk is reduced to a rich, flavorful, dense sauce. Similar preparations are popular in the Veneto, Tuscany, and Piedmont. Serve the pork with Garlic Roasted Potatoes

Pat the pork dry with paper towels. Sprinkle the pork generously on all sides with salt and pepper. In a Dutch oven or other large, heavy pot over medium heat, melt the butter. Add the pork and cook, turning as needed, until well browned on all sides, about 15 minutes total. Watch carefully to make sure the butter does not burn, adjusting the heat as necessary.

Add the milk and bring to a simmer. Cover the pot, reduce the heat to medium-low, and cook until the pork is very tender when pierced with a fork, 11/2 to 2 hours. Transfer the pork to a warmed platter and cover to keep warm.
Bring the liquid to a boil over high heat, reduce the heat to medium, and simmer until thickened slightly and lightly browned, about 5 minutes. Using a large spoon, skim off the fat from the surface.

Slice the pork and arrange the slices on the platter, spooning the sauce over the slices or passing it at the table. Serve at once.

Buon appetito !

 MAKES 4 SERVINGS

- 1 chicken, about 3 Ib (1.5 kg), preferably free range, cut finto 8 serving pieces
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 cloves garlic, unpeeled
- 1 fresh rosemary sprig,
- 3 inches (7.5 cm) long
- 1 cup (8 fl oz/250 ml) dry red wine such as Barbera
- 1/4 cup (2 fI oz/60 ml) balsamic vinegar

Balsamic vinegar, a specialty of Modena and Reggio Emilia, and red wine color this chicken a deep mahogany as it simmers gently on the stove top. Use a medium-bodied dry red, such as a Barbera from Emilia-Romagna or a Chianti from nearby Tuscany, for the most flavorful result.

Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper. In a large frying pan over medium-high heat, warm the olive oil. Add the chicken and garlic and cook the chicken, turning as needed, until well browned on both sides, about 20 minutes total. Adjust the heat as needed to prevent the garlic from burning.

Tip the pan and spoon off the excess fat. Add the rosemary sprig, wine, and vinegar and bring to a simmer. Reduce the heat to medium, cover, and cook, turning the chicken pieces occasionally, until the chicken is opaque throughout when tested with a knife, about 15 minutes. Transfer the chicken pieces to a warmed platter, cover, and keep warm.

Raise the heat to high, bring the liquid to a boil, and cook until the liquid is reduced and has thickened, creating a flavorful pan sauce. Remove and discard the garlic cloves and the rosemary sprig. Taste and adjust the seasoning.
Spoon the sauce over the chicken and serve at once.

Buon appetito !

 MAKES 8-10 servings

- 4 cups (32 fl oz/1 I) Bolognese sauce
- 2 cups (16 fl oz/500 ml) white sauce
- 18 oz (560 g) fresh spinach pasta dough
- 11/2 cups (6 oz/185 g) grated Parmigiano-Reggiano cheese

This classic lasagne is built from a hearty, slow-cooked meat sauce; a creamy, thick white sauce; tender fresh pasta; and Parmigiano-Reggiano cheese. The elements are layered in the pan, but their flavors come together as the lasagne bakes. This dish is surprisingly delicate when made with fresh spinach pasta.

Make the Bolognese sauce and the white sauce and set aside.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Lay the pasta sheet on a lightly floured work surface and, using a knife or pastry wheel, cut into sections about 12 inches (30 cm) long (they will lengthen slightly as they cook). Layer the sections flat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel.

Position a rack in the middle of the oven and preheat to 375°F (190°C). Butter a 10-by-13-by-2-inch (25-by-33-by-5-cm) baking dish. Set aside 1/2 cup (4 fl oz/ 125 ml) of the white sauce and 1/4 cup (1 oz/30 g) of the cheese. Make a layer of pasta in the pan, overlapping the pieces slightly. Spread with a thin layer of white sauce and top with a layer of Bolognese sauce. Sprinkle with about 1/4 cup of the cheese. Repeat the layering, creating as many layers as you can, and ending with a pasta layer. Spread the top layer with the reserved white sauce and sprinkle with the reserved cheese. The dish can be assembled up to this point, covered, and refrigerated for up to 24 hours before baking.

Bake the lasagne for 40 minutes, then check it. If the top is browning too rapidly, cover the pan loosely with aluminum foil. Continue to bake until the sauce is bubbling around the edges and a knife inserted in the center comes out warm to the touch, about 15 minutes longer. If the dish has been refrigerated, you may need to add up to 30 minutes to the cooking time. Remove the dish from the oven, piace on a wire rack, and let rest for 15 minutes before serving.

Buon appetito !

 MAKES 8-10 servings

- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 Ib (250 g) Italian sweet fennel sausages, casings discarded and meat coarsely chopped
- 1/2 Ib (250 g) ground (minced) beef sirloin
For the sauce
- 2 tablespoons olive oil
- Sea salt and freshly ground pepper
- 1 can (28 oz/875 g) plum (Roma) tomatoes, drained and chopped
- 1 can (28 oz/875 g) plum (Roma) tomato purée
- 6 fresh basil leaves, torn into pieces
For the filling
- 1 Ib (500 g) spinach, stemmed
- Sea salt and freshly ground pepper
- 2 Ib (1 kg) whole-milk ricotta cheese
- 2 large eggs, lightly beaten
- 1 1/4 cups (6 oz/185 g) grated Parmigiano-Reggiano cheese
- 1 lb fresh egg pasta dough

Here, tubes of fresh pasta filled with creamy spinach and ricotta are topped with a savory meat and tomato sauce. The sauce, filling, and pasta can be made up to a day in advance, and then the dish can be assembled just before baking and serving.

To make the sauce, in a frying pan over medium heat, warm the olive oil. Add the onion and sauté until golden, 6-8 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the sausage, beef, and a pinch each of salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned, about 7 minutes. Add the tomatoes and tomato purée, and simmer until the sauce has thickened, about 20 minutes. Stir in the basii, remove from the heat, and set aside.

To make the filling, in a saucepan, combine the spinach, 1/4 cup (2 fl oz/ 60 ml) water, and a pinch of salt. Cover, piace over medium heat, and cook, stirring, until tender, 3-4 minutes. Drain the spinach and let cool, then squeeze to extract the excess liquid. Finely chop the spinach. In a bowl, stir together the spinach, ricotta, eggs, and 1 cup (4 oz/125 g) of the Parmigiano-Reggiano cheese. Season with salt and pepper. Cover and refrigerate until needed.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Lay the pasta sheet on a lightly floured work surface and, using a knife or pastry wheel, cut into 4-inch (10-cm) squares. Layer the squares fiat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel.

Position a rack in the middle of the oven and preheat to 375°F (190°C). Spread a thin layer of the sauce in the bottom of two 9-by-13-inch (23-by-33-cm) baking dishes. Lay a pasta square on a work surface, spoon about 3 tablespoons of the filling down one end of the square, and then roll into a tube. Place the tube, seam side down, in one of the prepared dishes. Fili the remaining pasta squares in the same way and arrange them in the dishes. Spread the remaining sauce on top of the rolls, dividing it evenly between the dishes. Sprinkle the remaining Parmigiano-Reggiano cheese over the top, again dividing it evenly.
Bake the cannelloni until they are tender and heated through and the sauce and cheese are bubbling, about 40 minutes. Serve hot.

Buon appetito !

 MAKES 6 servings

- 2 tablespoons unsalted butter 1 carrot, chopped
- 1 large celery stalk, chopped
- 1 small yellow onion, chopped
- 3/4 lb (375 g) ground (minced) beef sirloin
- Sea salt and freshly ground pepper
- 1/2 cup (4 fI oz/125 ml) dry red wine such as Barbera
- 2 large eggs, beaten
- 1/2 cup (2 oz/60 g) firmly packed grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4 cup (1 oz/30 g) plain fine dried bread crumbs
- 1 lb fresh egg pasta dough
- 8 cups (54 fl oz/2 I) beef stock or chicken stock

The se compact pasta shapes, also called cappelletti (little hats)) in some regions, each encl )se a biteful of beef flavored with red wine and cheese. Boasting a small peaked top, tortellini are simpler to shape than they appear, and making them becomes easy with practice. Here, they are served in brodo, a flavorful meat broth. The recipe yields twice the amount of tortellini you will need for this primo. Plan to cook half of the tortellini and freeze the other half for later use. To cook the frozen tortellini, drop them into boiling water and cook until al dente.

In a large frying pan over medium heat, melt the butter. Add the carrot, celery, and onion and cook, stirring frequently, until the vegetables are tender and golden, 10-15 minutes. Add the beef, 3/4 teaspoon salt, and a pinch of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer red and its juices have evaporated, about 10 minutes. Add the wine, bring to a simmer, and cook until the wine evaporates, about 2 minutes. Remove from the heat and let cool slightly.
Scrape the beef mixture into a food processor and pulse until finely chopped. Add the eggs, 1/2 cup cheese, and bread crumbs and pulse just until blended. Scrape the mixture into a bowl, cover, and chili for at least 1 hour or for up to overnight.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Lay the pasta sheet on a lightly floured work surface and, using a knife or a pastry wheel, cut it into 2-inch (5-cm) squares. Layer the squares flat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel.
Fill the tortellini. When you have made ali of the tortellini, freeze half of them in a single layer on a baking sheet, and then transfer them to a resealable plastic bag and freeze for up to 3 months. You can cook the remaining tortellini immediately, or cover with a kitchen towel and refrigerate until ready to cook. They will keep for up to 3 hours; turn them several times during that time so that they do not stick.

In a saucepan, heat the stock over low heat until it is barely simmering. Keep warm while you cook the tortellini.
Bring a large pot three-fourths full of water to a rolling boil. Add about 2 tablespoons salt, and then add the tortellini and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, until the tortellini rise to the surface and are al dente, about 2 minutes. Using a large slotted spoon, carefully transfer the tortellini to a colander to drain, then add to the broth in the saucepan. Divide evenly among warmed soup bowls and serve at once. Pass the cheese at the table.

Buon appetito !

 MAKES 4-6 servings

For the filling
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 1/2 cup (21/2 oz/75 g) each finely chopped carrot and celery
- 3/4 Ib (375 g) ground (minced) beef sirloin
- Sea salt and freshly ground pepper
- 1/2 cup (4 fI oz/125 ml) dry red wine
- 2 large eggs, beaten
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4 cup (1 oz/30 g) plain fine dried bread crumbs
- 1 Ib fresh egg pasta dough
For the sauce
- 1/4 cup (2 fI oz/60 ml) olive oil 4 cloves garlic, minced
- 1 1/2 Ib (750 g) plum (Roma) tomatoes, peeled, seeded, and chopped
- Sea salt and freshly ground pepper
- Handful of fresh basil leaves

Ravioli are made ali over Italy, with different fillings in every region. For example, in Liguria they are sometimes stuffed with fish and greens, in Tuscany with nettles, and in Sardinia with ricotta and mint or with eggplant (aubergine). In this recipe from Emilia-Romagna, a simple filling of beef and Parmigiano-Reggiano cheese is infused with the flavor of the local Barbera.

To make the filling, in a frying pan over medium heat, melt the butter. Add the onion, carrot, and celery and sauté until golden, 10-15 minutes. Add the beef, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer red and its juices have evaporated, about 10 minutes. Add the wine, bring to a simmer, and cook until the wine evaporates, about 2 minutes. Remove from the heat and let cool slightly.
Scrape the beef mixture into a food processor and pulse until chopped. Add the eggs, 1/2 cup cheese, and bread crumbs and pulse just until blended. Scrape the mixture into a bowl, cover, and chili for at least 1 hour or for up to overnight.
Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Cut each pasta sheet into strips 4 inches (10 cm) wide. Layer the strips flat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel. Fill and cut the ravioli.
You can cook the ravioli immediately, or cover with a kitchen towel and refrigerate until ready to cook. They will keep for up to 3 hours; turn them several times during that time so that they do not stick.
To make the sauce, in a frying pan over medium-low heat, warm the olive oil. Add the garlic and cook, stirring frequently, until golden, about 1 minute. Add the tomatoes, raise the heat to medium, and bring to a simmer, stirring occasionally. Reduce the heat to low, season to taste with salt and pepper, add the basil leaves, and simmer unti! the tomatoes thicken into a light sauce, about 7 minutes. Keep warm.
Bring a large pot three-fourths full of water to a rolling boil. Add about 2 tablespoons salt, and then add the ravioli and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, until the ravioli rise to the surface and are al dente, 3-4 minutes.
Using a large slotted spoon, divide the ravioli among warmed plates. Spoon the sauce over the ravioli, dividing it evenly, and serve at once. Pass the cheese at the table.

Buon appetito !

 MAKES 6-8 servings

- 1 1/2 lb (750 g) meaty pork spareribs, cut into individuai ribs
- Sea sait and freshiy ground pepper
- 2 tabiespoons olive oil
- 1 yellow onion, chopped 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup (4 fl oz/125 mi) dry red wine
- 2 1/2 ib (1.25 kg) fresh pium (Roma) tomatoes, peeled, seeded, and chopped, or 1 can (28 oz/875 g) pium (Roma) tomatoes, chopped
- 1 lb fresh egg pasta dough
- 1/2 cup (2 oz/60 g) grated pecorino romano cheese, plus more for serving

Meaty pork ribs add hearty flavor to this ragù, which marries perfectly with homemade pappardelle, wide ribbons of egg pasta. The pasta is topped with freshly grated pecorino romano cheese, an aged sheep's milk cheese made in the countryside around Rome. Aged pecorino sardo or pecorino siciliano, from Sardinia and Sicily, respectively, is a good substitute.

Pat the ribs dry with paper towels and sprinkle them with salt and pepper. In a nonreactive Dutch oven or other large, heavy pot over medium-high heat, warm the olive oil. Add the ribs and cook, turning as needed, until nicely browned on all sides, about 20 minutes. Using a slotted spoon, transfer the ribs to a plate.

Add the onion, carrot, and celery to the pot, reduce the heat to medium, and cook, stirring frequently, until tender and golden, 10-15 minutes. Add the wine, bring to a simmer, and deglaze the pot, scraping up the browned bits from the pot bottom. Cook for 1 minute to cook off some of the alcohol. Add the tomatoes, 1 cup (8 fl oz/250 ml) water, and a pinch each of salt and pepper, and bring the mixture to a simmer. Return the ribs to the pan, cover, reduce the heat to low, and cook until the ribs are very tender and the meat comes away easily from the bone, about 21/2 hours.

While the ribs simmer in the sauce, make the pasta dough, then divide and roll out each piece into a sheet 7,6 inch (2 mm). Lightly flour a rimmed baking sheet. Lay 1 pasta sheet on a lightly floured work surface and, using a chef's knife or pastry wheel, cut it into strips 4 inches (10 cm) long by 1 inch (2.5 cm) wide. Lay the strips fiat on the prepared baking sheet, spacing them so they doni touch and separating each layer with a lightly floured kitchen towel. Repeat with the remaining 3 dough pieces. Let the pasta dry for 10-20 minutes.

Using a slotted spoon, remove the ribs from the sauce and let cool slightly. Remove the meat from the bones and shred it. Return the meat to the pan and cook, uncovered, over low heat until the sauce has thickened, about 15 minutes.

Meanwhile, bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the pappardelle, stir well, and cook, stirring occasionally, until al dente, 1-2 minutes. Drain and add to the sauce, tossing gently to coat evenly. Sprinkle with the 1/2 cup cheese and toss again. Serve at once. Pass additional cheese at the tabie.

Buon appetito!

 MAKE 4 SERVINGS

-8 ripe figs such as Mission or Adriatic
-4 paper-thin slices prosciutto
-Aged balsamic vinegar

Fresh figs, which have a short early-summer season and a second, longer season and bigger harvest that stretches from late summer into early autumn, should be picked and purchased at their peak of ripeness, as they do not ripen further off the tree. Look for fragrant, soft fruits with tiny cracks in the skin, being careful to avoid bruised specimens.

Trim the stem off each fig, then cut the fig in half lengthwise. Cut each slice of prosciutto into quarters. Wrap a piece of prosciutto around each fig half.
Arrange the wrapped figs on a serving platter. Drizzle evenly with balsamic vinegar to taste and serve.

Fresh figs are a staple of summer antipasto platters in Italy and pair well with both meats and cheeses. Try serving the fig halves with slices of salty ricotta salata or chunks of Parmigiano-Reggiano. Or, trim the stems and cut each fig into quarters lengthwise, stopping about 1/4 inch (6 mm) before the bottom so the fig remains intact. Stuff the inside with crumbled creamy blue cheese, such as Gorgonzola, or fresh goat cheese.

Buon appetito!