Easy Italian Recipes

 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 SERVINGS

- 1 Ib (500 g) salt cod fillet
- 1 Ib (500 g) Yukon gold or other boiling potatoes
- Sea salt
- 1 small red onion, halved and thinly sliced
- 1/2 cup (2 1/2 oz/75 g) pitted brine-cured black olives, coarsely chopped
- 1/4 cup (2 fl oz/60 ml) extravirgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup (1/4 oz/7 g) coarsely chopped fresh fiat-leaf (Italian) parsley leaves
- Lemon wedges

Salt cod, known as baccalà in Italian, originated in Scandinavia. !t gained popularity in Italy at a time when fresh fish was costly and difficult to transport, solving the problem of what to eat on the many fast days of the Catholic calendar. Today, of course, fresh fish is readily available, but the ltalians stili enjoy baccalà prepared in a variety ways, including in this antipasto salad.

Rinse the fish under cool running water, then cut into 4 pieces. Place the pieces in a nonreactive bowl and add cold water to cover. Cover the bowl and refrigerate for at least 24 hours, changing the water 4 or 5 times. When ready, the cod will have lightened in color and look slightly puffy.
The next day, in a saucepan, combine the potatoes with salted cold water to cover generously and bring to a boil over high heat. Reduce the heat to medium and cook until tender, about 20 minutes. Drain the potatoes, let cool slightly, and then peel and cut into slices.
Meanwhile, drain the salt cod. Pour water to a depth of about 2 inches (5 cm) into a large frying pan and bring to a boil over high heat. Reduce the heat to low, add the salt cod, and simmer until tender when tested with a fork, 5-7 minutes. Using a slotted spoon, remove the cod from the pan and briefly pat dry on paper towels.
Remove any errant bits of skin from the cod and arrange the pieces on a serving platter, breaking up the fish into large chunks. Scatter the potato and onion slices and the olives over the fish. In a small bowl, whisk together the olive oil and lemon juice, and then whisk in the garlic and red pepper flakes. Drizzle the dressing over the salad. Taste and adjust the seasoning with salt and red pepper flakes. Garnish with the parsley and serve warm or at room temperature with the lemon wedges.

Buon appetito!

 MAKE 8-10  SERVINGS

- Olive or canola oil for frying
- 2 eggplants (aubergines), about 1 Ib (500 g) each, trimmed and cut into 1-inch (2.5-cm) cubes
- 2 red or yellow beli peppers (capsicums), seeded and cut into 1/2-inch (12-mm) squares
- 2 large yellow onions, cut into 1/2-inch (12-mm) cubes
- 3 tender inner celery stalks, sliced
- 3 ripe tomatoes, seeded and chopped
- 1 cup (5 oz/155 g) chopped pitted green olives
- 1/3 cup (2 oz/60 g) raisins
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- Sea salt
- 1/4 cup (1 oz/30 g) sliced (flaked) almonds, toasted
- Crusty Italian bread or focaccia, for serving

Caponata, an iconic antipasto of Sicily, has Arabic origins, as evidenced by its use of eggplant, aimonds, and sweet-and-sour seasoning. Such influences are not uncommon in Sicily, once
a crossroads of many cultures. This is a good make-ahead dish for entertaining, as the flavors improve if allowed to meld overnight. Although traditionally served at room temperature, it can also be served warm as a side dish to grilled fish or poultry.

Pour the olive oil to a depth of 1/2 inch (12 mm) into a deep, heavy frying pan and piace over medium heat until hot. The oil is ready when an eggplant cube dropped into it sizzles on impact. Line a large platter or tray with paper towels and set it next to the stove.
Working in batches, carefully arrange the eggplant cubes in the pan in a single layer, being careful not to crowd them. Cook, stirring occasionally, until the eggplant is tender and browned, 7-8 minutes. Using a slotted spoon, transfer to the towel-lined platter to drain. Repeat with the remaining eggplant.
When ali of the eggplant has been cooked, fry the beli peppers in the same way unti! tender and lightly browned, 4-6 minutes, and then drain on paper towels as well. Finally, fry the onions and celery together in the same way until tender and golden, 7-8 minutes, and drain on paper towels.
In a large saucepan over low heat, combine the tomatoes, olives, raisins, capers, sugar, and vinegar. Stir well and add the fried vegetables and a pinch of salt. Cover partially and cook, stirring occasionally, until the mixture thickens, about 20 minutes. Add a little water if the mixture begins to dry out. Remove from the heat, transfer to a serving dish, and let cool to room temperature. If time permits, cover and refrigerate overnight to allow the flavors to marry; bring to room temperature before serving.
Just before serving, sprinkle the aimonds over the top. Serve with slices of crusty bread or focaccia.

Buon appetito!