Easy Italian Recipes

 MAKES 4 SERVINGS

- 4 fennel bulbs
- 1/3 cup (3 fl oz/80 ml) olive oil
- Sea salt and freshly ground pepper
- 1/2 cup (4 f oz/125 ml) chicken stock
- 1/3 cup (1 1/2 oz/45 g)
- shaved Parmigiano-Reggiano

Fennel, known asfinnochio in Italian, is a native ingredient of the Mediterranean. Widely used throughout Italy, it is often served thinly sliced and raw, baked, or braised, as here. lts delicate anise flavor lends itself to simple preparations. It is excellent with fish, such as Halibut with Salsa Verde

Working with 1 fennel bulb at a time, cut off the stalks and feathery leaves and discard or reserve for another use. Peel away the tough outer layer of the bulb, then cut lengthwise into medium-sized wedges. If the core seems very tough, trim it, but do not cut it away fully or the wedges will fall apart.

In a large frying pan over medium-high heat, warm the olive oil. Add the fennel, sprinkle with salt and pepper, and cook until browned on both sides, about 5 minutes.

Reduce the heat to low. Add the chicken stock, cover, and cook until the fennel is tender, about 10 minutes. Arrange the wedges on a warmed serving dish and sprinkle with the Parmesan. Serve at once.

Buon appetito !

 MAKES 4-6 servings

- 1 lb fresh egg pasta dough (page 274)
- Sea salt
- 6 tablespoons (3 oz/90 g) unsalted butter, melted
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese
- 1 or 2 black truffles

Black truffles, found primarily in Umbria, are neither as aromatic nor as expensive as the white truffles of Piedmont, yet their earthy flavor is stili highly prized. They are best served in simple preparations such as this one, where their strong, woodsy aroma can be appreciated. Use truffles as soon as possible after purchasing them, brushing them clean with a soft, dry brush.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm) thick. Following the directions for cutting pasta strands (pasta techniques) , cut the pasta sheets into fettuccine (the widest setting) and let dry for 10-20 minutes.
Bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the fettuccine, stir well, and cook, stirring occasionally, until al dente, 1 1/2 - 2 minutes. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta.

Transfer the drained pasta to a warmed serving bowl. Add the butter and cheese and stir and toss well to combine, adjusting the consistency with some of the cooking water if needed. Using a truffle shaver or vegetable peeler, thinly shave the truffle over the top. Toss again and serve at once.

Buon appetito!

 MAKES 4-6 servings

- 6 oz (185 g) pancetta or bacon, preferably at least 1/4 inch (6 mm) thick, chopped
- 1 tablespoon olive oil
- Sea salt and freshly ground pepper
- 1 Ib (500 g) spaghetti
- 1/4 cup (1 oz/30 g) grated pecorino romano cheese
- 1/4 cup (1 oz/30 g) grated Parmigiano-Reggiano cheese
- 2 large whole eggs, plus 1 large egg yolk, at room temperature

The origin of this Roman dish has long been in dispute. Was it invented by local carbonari (charcoal makers)? Or was it a practical way to use bacon and egg rations during World War II? Whatever its origin, the success of this simple dish is all about technique: you must mix the raw eggs into the hot spaghetti until they are no longer liquid but have not yet formed curds.

In a large frying pan over medium-low heat, combine the pancetta and olive oil and heat slowly until much of the fat is rendered and the meat has browned a little, about 15 minutes. Leave the meat and fat in the pan and cover to keep warm.
Bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the spaghetti, stir well, and cook, stirring occasionally, until al dente, according to the package directions.
Meanwhile, in a bowl, mix together the cheeses. In another bowl, whisk together the whole eggs and egg yolk until well blended. Stir the cheese mixture and several grinds of pepper into the eggs.
From this point on, timing and temperature are crucial. Put a large serving bowl in the sink and set a colander in the serving bowl. When the spaghetti is ready, pour it into the colander, so that its cooking water will warm the serving bowl. Grab the colander quickly out of the water and shake a couple of times. Toss the drained spaghetti into the pan with the pancetta and stir a couple of times to coat the pasta with the fat. Being careful not to burn your fingers, empty the hot water from the serving bowl, reserving about 2 ladlefuls. Transfer the pasta to the warmed bowl, add the egg mixture, and stir and toss vigorously with a wooden spoon to coat the pasta evenly. Adjust the consistency of the sauce with some of the cooking water if needed. Divide among warmed plates and serve at once.

Buon appetito!

 MAKES 4-6 servings

- 1/3 cup (3 fI oz/80 ml) plus 1 tablespoon extra-virgin olive oil
- 1/2 cup (2 oz/60 g) plain fine dried bread crumbs
- Sea salt
- 1 1/2 Ib (750 g) broccoli rabe, trimmed
- 1 Ib (500 g) dried orecchiette
- 1/2 Ib (250 g) Italian sweet fennel sausages, casings discarded and meat coarsely chopped
- 4 large cloves garlic, minced Pinch of red pepper flakes
- 1/2 cup (2 oz /60 g) pecorino romano or Parmigiano-Reggiano cheese

Broccoli rabe, also known as rapini and cime di rapa, has a pleasantly bitter flavor that is an appealing contrast to the sweet pork sausages in the scuce. As you toss, both ingredients become trapped in the holiows of the ear-shaped pasta, making every bite wonderfully flavorful. Prepare this dish in cool-weather months, when broccoli rabe is in season.

In a frying pan over medium-low heat, warm the 1 tablespoon olive oil. Add the bread crumbs and stir to coat them with the oil. Season lightly with salt and cook, stirring often, until the crumbs are an even, deep golden brown, about 10 minutes. Pour onto a plate and set aside to cool.
Bring a large pot three-fourths full of water to a rolling boil and add 2 tablespoons salt. Add the broccoli rabe and cook, testing often, until the stems are just tender, 2-3 minutes. Using tongs or a wire-mesh skimmer, lift out the broccoli rabe into a sieve and cool it quickly under cold running water. Drain and squeeze gently to remove excess moisture. Chop coarsely and set aside.
Add the orecchiette to the boiling water, stir well, and cook, stirring occasionally, until al dente, according to the package directions.
Meanwhile, warm the remaining olive oil in the frying pan over medium-low heat. Add the sausage, garlic, and red pepper flakes and cook, stirring and breaking up the sausage meat with a wooden spoon, until the sausage is browned, about 7 minutes. Add the broccoli rabe and stir to combine with the sausage. Cook until the broccoli rabe is hot throughout, about 2 minutes. Season to taste with salt.
When the orecchiette is ready, scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta and return it to the pot. Add the sausage mixture and the cheese and stir and toss well over low heat to combine, adjusting the consistency with some of the cooking water if needed.
Divide among warmed plates, top each portion with a sprinkle of the toasted bread crumbs, and serve at once. Pass the remaining bread crumbs at the table.

Buon appetito!

 MAKES 4-6 servings

- 5 tablespoons (21/2 oz/75 g) unsalted butter
- 2 carrots, finely chopped
- 1 small celery stalk, finely chopped
- 1 small yellow onion, fìnely chopped
- 2 Ib (1 kg) fresh plum (Roma) tomatoes, peeled, seeded, and chopped, or 1 can (28 oz/875 g) plum (Roma) tomatoes, drained and chopped
- Sea salt and freshly ground pepper
- 1 lb (500 g) spaghetti
- 10 fresh basil leaves, torn into small pieces
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese, plus more for serving

Cooking the carrots, onion, and celery in butter, a mixture known as a soffritto, imparts a mild, sweet fiavor to this simple sauce. But the primary component is stili tornato, which rneans using vineripened plum tomatoes in summer and the best-quality canned tomatoes, such as italy's superb San Marzano variety, the rest of the year. To make a creamy tomato sauce, stir in 1/2 cup (4 fI oz/125 ml) heavy (double) cream once the sauce has thickened and simmer for 5 minutes longer.

In a large frying pan over medium heat, melt 4 tablespoons (2 oz/60 g) of the butter. Add the carrots, celery, and onion and cook, stirring frequently, until the onion has softened and the carrots and celery are tender, about 15 minutes.
Add the tomatoes, 1 teaspoon salt, and 1/8 teaspoon pepper and cook unti) the sauce begins to bubble. Reduce the heat to low and cook, stirring occasionally, unti) the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.
While the sauce simmers, bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the spaghetti, stir well, and cook, stirring occasionally, unti) al dente, according to the package directions. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta.
Add the drained pasta to the sauce in the pan and stir and toss over low heat unti) well coated with the sauce, adjusting the consistency with some of the cooking water if needed. Add the basii and the remaining 1 tablespoon butter and toss to distribute evenly. Remove from the heat, add the 1/2 cup cheese, and toss again. Transfer to a warmed serving bowl and serve at once, passing additional cheese at the table.

Buon appetito!