Easy Italian Recipes

 MAKES 8 SERVINGS

- 2 cups (1 lb/500 g) sugar
- 3 cups (24 fl oz/750 ml) whole milk
- 4 large eggs
- 1 cup (3 oz/90 g) Dutch- process cocoa powder
- 12 amaretti, finely crushed (about 3/4 cup/2 1/2 oz/75 g)
- 1 tablespoon rum
- 1 teaspoon pure vanilla extract

This creamy custard dessert was originally baked in a bowl, chilled, and then unmolded before serving. The Piedmontese call the rich, chocolaty custard bonèt, which means small, round cap in the local dialect.

Have ready an 8-inch (20-cm) round ceramic or glass baking dish. In a small saucepan over medium heat, combine 1 cup (8 oz/250 g) of the sugar and 1/4 cup (2 fl oz/60 ml) water and cook, stirring occasionally, until the sugar is completely dissolved, about 3 minutes. As soon as the sugar dissolves, stop stirring and wash down any sugar crystals from the sides of the pan with a pastry brush dipped in water. Continue to cook until the mixture boils and begins to turn brown around the edges, then gently swirl the pan over the heat until the syrup is an even golden brown. This will take about 5 minutes. Immediately pour the caramel into the reserved dish and swirl to coat the bottom evenly. Set aside; the caramel will cool and harden.

Position a rack in the middle of the oven and preheat to 325°F (165°C).

In a large saucepan over medium heat, heat the milk, stirring occasionally, until small bubbles appear around the edges of the pan. Remove from the heat.

In a large bowl, whisk the eggs with the remaining 1 cup sugar until blended. Stir in the cocoa, crushed amaretti, rum, and vanilla until combined. Gradually pour in the hot milk while whisking constantly.
Strain the mixture through a fine-mesh sieve into the caramel-lined dish. Place the dish in the center of a large shallow baking pan, and carefully pour very hot water into the pan to reach about halfway up the side of the dish.

Bake the custard until the top is set but the center is still soft and jiggly when the dish is shaken, about 50 minutes. Carefully transfer the dish to a rack and let cool slightly. Cover and refrigerate until chilled, at least 4 hours or up to overnight.
To serve, run a small knife around the inside edge of the dish. Invert a flat serving plate on top of the dish, and then invert them together. Lift off the dish and serve at once, cut into wedges.

Buon appetito !

 MAKES 12 FRITTERS

- 12 hazelnuts (filberts)
- 1 3/4 cups (9 oz/280 g) all-purpose (plain) flour
- 2 teaspoons baking powder 1/2 teaspoon salt
- 1 large egg
- 1/3 cup (3 oz/90 g) granulated sugar
- 1/3 cup (3 fl oz/80 ml) whole milk
- 2 tablespoons unsalted butter, melted and cooled
- Canola oil for deep-frying
- 2 oz (60 g) milk chocolate, cut into 12 chunks
- Confectioners' (icing) sugar for dusting

Sweet fritters, called zeppole, are found all over Italy, from cream-filled pastry puffs in Lazio to pine-nut spheres in Emilia-Romagna to brandy- flavored rounds in Abruzzo. Here, a chunk of chocolate and a hazelnut are enclosed in each doughnutlike puff. For a special treat, serve the fritters with hot chocolate
on a cold day.

Position a rack in the middle of the oven and preheat to 325°F (165°C). Spread the hazelnuts in a single layer in a small baking pan and toast in the oven, stirring once or twice, until fragrant, the color deepens, and the skins begin to crack and loosen, about 10 minutes. Transfer the nuts to a towel and rub firmly to remove the skins. Not all of the skins will come off. Set the nuts aside to cool.

In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg and granulated sugar until thick and creamy. Beat in the milk and butter until combined. Pour the liquid ingredients over the flour mixture and stir with a wooden spoon just until blended.

Pour the oil to a depth of 3 inches (7.5 cm) into a deep, heavy frying pan and heat to 370°F (188°C) on a deep-frying thermometer. Line a platter with paper towels and set it next to the stove.

When the oil is ready, scoop up a rounded tablespoonful of the dough and press a piece of the chocolate and a hazelnut into the center. Then, with a second spoon, shape the dough over the filling to enclose it completely. Push the dough off the spoon into the hot oil, being careful it doesn't splash. Repeat to make a few more fritters, being careful not to crowd the pan. Fry the fritters, turning them once, until nicely browned, about 2 minutes. Using a slotted spoon, transfer the fritters to the towel-lined platter to drain. Shape and fry the remaining fritters in the same way.

Transfer the fritters to a platter. Using a fine-mesh sieve, dust the fritters generously with confectioners' sugar. Serve warm.

Buon appetito !

 MAKES about 2 dozen cookies

- 1 1/2 cups (71/2 oz/235 g) hazelnuts (filberts)
- 3 large egg whites, at room temperature
- Pinch of salt
- 1 1/2 cups (12 oz/375 g) sugar
- 1 cup (3 oz/90 g) Dutch- process cocoa powder

Despite the name, which means "ugly but good," these little meringue cookies are not really ugly, but they are exceptionally good. They are often made with almonds, but here they are flavored with chocolate and hazelnuts, a favorite flavor combination of Piedmontese bakers.

Position a rack in the middle of the oven and preheat to 325°F (165°C). Spread the hazelnuts in a single layer on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant, the color deepens, and the skins begin to crack and loosen, about 10 minutes. Transfer the nuts to a towel and rub firmly to remove the skins. Not all of the skins will come off. Let the nuts cool, and then chop them coarsely.

Line the baking sheet with parchment (baking) paper. In a large bowl, using an electric mixer on medium speed, beat together the egg whites and salt until foamy. Increase the speed to high and gradually add the sugar, beating until soft peaks form when the beaters are lifted. Reduce the speed to low and beat in the cocoa and hazelnuts.

Transfer the mixture to a large, heavy saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the mixture is shiny and smooth, about 5 minutes. Watch carefully to make sure it does not scorch. Remove from the heat.
Drop the mixture by tablespoons onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart.
Bake the cookies until firm and slightly cracked on the surface, about 30 minutes. Transfer the cookies to a wire rack and let cool completely. Store in a airtight container at room temperature for up to 3 days.

Buon appetito !

 MAKES 6 SERVINGS

1/2 cup (4 oz/125 g) sugar 7 large egg yolks

1 cup (8 fl oz/250 ml) sweet Marsala

2-3 cups (8-12 oz/250- 375 g) strawberries, hulled and sliced, or fresh figs, stemmed and quartered

This light and foamy custard is traditionally flavored with Marsala, but other sweet wines, such as yin santo or tawny port, can be used. Be sure the water is simmering very gently as you cook the custard, or the egg yolks will curdle.

Select a heatproof bowl that fits snugly in the rim of a saucepan. Pour water to a depth of about 2 inches (5 cm) into the saucepan and bring to a very gentle simmer. Meanwhile, in the heatproof bowl, whisk together the sugar and egg yolks until the sugar has dissolved and the mixture is pale yellow, thick, and creamy, 2-3 minutes. Continuing to whisk, gradually add the Marsala.

Place the bowl over, not touching, the simmering water in the pan, and cook, whisking constantly, until the mixture is thick and frothy, and has tripled in volume, about 10 minutes.

Divide the fruit among dessert bowls, and top with the zabaglione, dividing it evenly. Serve at once.

Buon appetito !

 MAKES 4 SERVINGS

2 1/2 teaspoons (1 package unflavored gelatin

1/4 cup (2 fl oz/60 ml) whole milk

2 cups (16 fl oz/500 ml) heavy (double) cream

1/4 cup (2 oz/60 g) sugar 1 vanilla bean

4 cups (1 lb/500 g) berries such as blackberries, sliced strawberries, blueberries, and/or raspberries, in any combination

Panna cotta, or "cooked cream," is a specialty of Piedmont, where large herds of dairy cows yield an abundance of fresh milk. It has the pure flavor of fresh cream, with a slightly thickened, custardlike consistency, thanks to a touch of gelatin. Using a vanilla bean imbues the cream with a particularly delicate floral aroma, but 1 teaspoon pure vanilla extract can be substituted for the bean, adding it after removing the pan from the heat.

In a large bowl, sprinkle the gelatin over the milk. Let stand for about 2 minutes to soften the gelatin.
In a saucepan over medium heat, stir together the cream and sugar. Using a small, sharp knife, split the vanilla bean in half lengthwise. Using the tip of the knife, scrape the seeds from the vanilla bean into the cream. Add the vanilla bean pod to the cream. Heat, stirring occasionally, until small bubbles appear around the edges of the pan. Remove from the heat and let cool briefly.

Remove the vanilla bean. Slowly add the warm cream to the gelatin mixture, stirring constantly until completely dissolved. Pour the mixture into four 3/4-cup (6—fl oz/180-ml) ramekins or custard cups, dividing it evenly. Cover and refrigerate for at least 4 hours or for up to overnight.

When ready to serve, run a small knife blade around the inside of each ramekin to loosen the panna cotta, and then invert each ramekin onto a dessert plate. Arrange the berries around each panna cotta and serve at once.

Buon appetito !

 MAKES 4 SERVINGS

- 1/4 cup (2 fI oz/60 ml) extra-virgin olive oil
- 1 yellow onion, halved and thinly sliced
- 1 clove garlic, thinly sliced
- 4 red, yellow, and/or green beli peppers (capsicums), halved, seeded, and thinly sliced crosswise
- 2 fresh tomatoes, peeled, seeded, and chopped, or
- 1 cup (6 oz/185 g) seeded and chopped canned plum (Roma) tomatoes
- Sea salt and freshly ground pepper
- 2 tablespoons chopped fresh basil or flat-leaf (Italian) parsley

Peppers are grown all over Italy, including the northern region of Piedmont, where they are roasted for salads, are an important part of bagna cauda, are stuffed and baked, and are preserved in vinegar or olive oil. Peperonata,
a combination of beli peppers, onions, and tomatoes, is a popular preparation of Piedmontese cooks, though similar dishes are also found in other parts of the country, especially the sunny south.

In a large frying pan over medium heat, warm the olive oil. Add the onion and sauté unti! tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute longer.
Stir in the beli peppers and cook, stirring occasionally, just until they begin to brown, about 10 minutes. Add the tomatoes and cook until the peppers are tender and the sauce has thickened, about 20 minutes longer.
Season with salt and pepper, transfer to a serving dish, and sprinkle with the basil. Serve hot or at room temperature.
NOTE: Peperonata also makes an excellent antipasti dish. Serve with plenty of toasted, garlicky crostini.

Buon appetito !

 MAKES 8 SERVINGS

- 8 beef short ribs, about 10 oz (315 g) each
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 yellow onions, chopped 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups (16 fl oz/500 ml) dry red wine such as Barolo
- 1 can (28 oz/875 g) plum (Roma) tomatoes, chopped, with juice
- 2 cups (16 fl oz/500 ml) beef stock or chicken stock
- 2 fresh rosemary sprigs

Short ribs are not a cut you will find in Italy, but this method of slowly braising beef in red wine is typical, especially in the north, where beef is more commonly eater The ribs can be cooked and refrigerated for up to 2 days before serving them. This makes a big batch. If you have leftover ribs and sauce, you can bone the ribs, shred the meat, and serve the meat and sauce over pasta or creamy polenta.

Pat the ribs dry with paper towels and sprinkle generously with salt and pepper. In a Dutch oven or other large, heavy pot over medium-high heat, warm the olive oil. Add as many ribs as will fit in a single layer and cook, turning as needed, until well browned on all sides, about 10 minutes total. Transfer the browned ribs to a bowl, and brown the remaining ribs in the same way. Spoon off all but 2 tablespoons of the fat from the pot.

Add the onions, carrots, and celery to the pot and sauté unti! tender, about 10 minutes. Add the wine, bring to a simmer, and deglaze the pot, stirring to scrape up any up any browned bits from the pot bottom. Add the tomatoes, stock, and rosemary sprigs and bring the liquid to a simmer. Return the ribs to the pot and bring the liquid back to a simmer. Reduce the heat to low, cover, and cook the ribs, turning them occasionally, until the meat is very tender and falling off the bone, about 2 1/2 hours.

Transfer to a warmed bowl and serve at once.

Buon appetito !

 MAKES 6 servings

For the filling
- 2 tablespoons unsalted butter
- 2 tablespoons chopped shallot
- 1/2 Ib (250 g) shrimp (prawns), peeled and deveined
- Sea salt and freshly ground pepper
- 1/2 Ib (250 g) cooked lobster meat, roughly chopped
- 1 tablespoon plain fine dried bread crumbs, or as needed
- 1 tablespoon minced fresh flat-leaf (Italian) parsley
- 1 large egg white
- 1 Ib fresh egg pasta dough
- 2 1/2 cups (20 fI oz/625 ml) tornato cream sauce

According to legend, agnolotti, the typical ravioli of Piedmont, were created centuries ago by a chef named Angelotu (little angel), who lived in the town Monferrato. The most common agnolotti are stuffed with a filling of mixed meats and served with a meat and tornato sauce or sometimes with browned butter and sage. But here a luxurious combination of lobster and shrimp is used is to fili the small half-moons, which are then topped with a creamy tornato sauce.

To make the filling, in a large frying pan over medium heat, melt the butter. Add the shallot and sauté until tender and golden, 2-3 minutes. Add the shrimp, teaspoon salt, and 1/8 teaspoon pepper and sauté until the shrimp are just opaque when cut into at the thickest part, about 2 minutes. Remove from the heat and let cool slightly.
Scrape the shrimp mixture into a food processor, add the lobster, and pulse just until the shrimp and lobster are coarsely chopped. Add the 1 tablespoon bread crumbs and pulse just to blend. If the mixture seems wet and soft, pulse in another 1 tablespoon bread crumbs. Add the parsley and egg white and pulse until evenly mixed. Scrape the mixture into a bowl. Cover and chili the filling 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. Trim each pasta sheet into long strips that will fit on the baking sheet. Layer the strips fiat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel.
To make the agnolotti, piace one pasta strip on a floured work surface. Use a 2-inch (5-cm) round pastry cutter to make pasta circles. Place 1/2 teaspoon filling in the center of each circle. Lightly brush a little water around the filling, fold in half, and press the edges to seal. Place in a single layer on another lightly floured rimmed baking sheet, separating each layer with a lightly floured kitchen towel. Keep the top layer covered with a kitchen towel as you prepare the agnolotti. Repeat with the remaining strips. They will keep, refrigerated, for up to 3 hours before cooking.
In a wide saucepan, gently warm the tornato cream sauce over low heat. Keep it warm while you cook the agnolotti.
Bring a large pot three-fourths full of water to a rolling boil. Add about
2 tablespoons salt, and then add the agnolotti and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, until the agnolotti rise to the surface and are al dente, 3-4 minutes.
Using a large slotted spoon, transfer the agnolotti to the sauce in the pan and toss gently to coat. Divide among warmed plates and serve at once.

Buon appetito !