Easy Italian Recipes

 MAKES 4 SERVINGS

- 1 lb (500 g) medium asparagus spears, tough ends removed
- 2 tablespoons unsalted butter 4 extra-large eggs
- Sea salt and freshly ground pepper
- 1/2 cup (2 oz/60 g) freshly grated Parmigiano-Reggiano cheese

Bunches of bright green asparagus in various thicknesses are one of the first signs in an Italian vegetable market that winter has finally given way to spring. The thinnest spears are gathered wild in the countryside, their scarcity and brief seasonality translating into a relatively high price tag. Wild asparagus is a prized ingredient in frittatas and the occasional pasta sauce. Medium-stalked cultivated asparagus is used for this dish, which, though meatless, is considered substantial enough to be offered as a main course, accompanied with a green salad, in some restaurants.

Bring a large pot three-fourths full of water to a boil. Add the asparagus and cook until crisp-tender, about 4 minutes. Drain and divide the spears evenly among warmed plates.

In a large frying pan over medium heat, melt the butter. Break each egg into the pan, taking care not to puncture the yolk or let the egg whites overlap. Cook for 2 minutes, then season with salt and pepper. Sprinkle 2 tablespoons water into the pan, cover, and cook until the whites are solid but the yolks are stili runny, about 2 minutes longer.

Using a spatula, carefully drape 1 fried egg over each serving of asparagus. Sprinkle each serving liberally with the cheese and serve at once.

Buon appetito !

 MAKE 4-6 SERVINGS

- 2 lemons
- 12 baby artichokes with stems
- 3 large eggs
- 1/4 cup (1 oz/30 g) grated pecorino romano cheese
- Sea salt and freshly ground pepper
- 2 cups (8 oz/250 g) plain fine dried bread crumbs
- Olive oil for frying

In spring and again in fall, artichokes fill the markets in Lazio, and Romans eat them every chance they get. Here, small, tender artichokes are lightly cloaked in bread crumbs before they are fried, yieiding a crisp result. A squeeze of fresh lemon juice lifts the sweet artichoke flavor.

Fill a large bowl three-fourths full with cold water. Cut 1 lemon in half and squeeze the juice of both halves into the water. Working with 1 artichoke at a time, cut off the top 1/2 - 1/3 inch (12 mm-2 cm) of the leaves with a paring knife to remove the prickly tips. Pull off all the tough, dark green outer leaves until you reach the tender, pale inner leaves. Cut a thin slice off the base of the stem, then peel off the tough, dark outer flesh around the base of the leaves and along the length of the stem, leaving the stem attached. Cut the artichoke in half or quarters lengthwise, and then cut out the fuzzy choke, if any, at the base of the leaves. Drop the wedges into the lemon water. Repeat with the remaining artichokes. Let stand for about 10 minutes.
Drain the artichokes and pat dry on paper towels. In a shallow bowl, beat together the eggs and cheese until blended, and season with salt and pepper. Spread the bread crumbs on a plate. One at a time, dip the artichoke pieces into the egg mixture, and then roll them in the bread crumbs. As the pieces are coated, piace them on a wire rack. When ali the pieces are coated, let them dry for 15 minutes.
Position a rack in the middie of the oven and preheat to 200°F (95°C). Pour the olive oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and heat to 375°F (190°C) on a deep-frying thermometer. Line a platter or baking sheet with paper towels and set it next to the stove.
When the oil is ready, add a few artichoke pieces, being careful not to crowd the pan. Fry the pieces, turning them once or twice, until golden brown, about 4 minutes. Using a siotted spoon, transfer the artichokes to the towel-lined platter to drain and piace in the oven to keep warm. Fry the remaining artichoke pieces in the same way, allowing the oil to return to the originai frying temperature before adding the next batch.
Cut the remaining lemon into wedges. Arrange the artichokes on a platter, sprinkie with additional salt and pepper, and serve at once with the lemon wedges.

Buon appetito!

 MAKE 4 SERVINGS

- 1/2 lemon
- 2 large artichokes
- 1/4 cup (2 fl oz/60 ml) olive oil
- 1 dove garlic, minced
- Sea salt and freshly ground pepper
- 8 large eggs
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese

In Sicily in the spring, artichokes seem to be growing everywhere, wild in the fields and carefully tended in backyard gardens. The bumper crop is used in dozens of ways—deep-fried, stuffed, roasted over hot coah tossed with pasta, braised wit other spring vegetables—but this tortino di carciofi, a simpli omelet, is a seasonal favorite.

Fill a bowl three-fourths full with cold water. Squeeze in the juice of the lemon half. Working with 1 artichoke at a time, cut off the top 3/4 inch (2 cm) of the leaves with a serrated knife to remove the prickly tips. Trim the stem even with the bottom. Pull off the tough, dark green outer leaves until you reach the tenderest, pale green inner leaves. Peel off the tough, dark outer flesh around the base of the leaves. Cut the artichoke in half lengthwise, and then scoop out the fuzzy choke at the base of the leaves. Cut each half lengthwise into slices 1/4 inch (6 mm) thick. Drop the slices into the lemon water. Repeat with the remaining artichoke. Let stand for 20 minutes.

Drain the artichoke slices and pat dry with paper towels. In a 9- or 10-inch (23- or 25-cm) flameproof frying pan over medium heat, warm the olive oil with the garlic. Sauté until the garlic begins to turn golden, about 1 minute. Add the artichoke slices and season with salt and pepper. Cover and cook, stirring occasionally, until the artichokes are tender, about 10 minutes.

Preheat the broiler (grill). In a bowl, whisk the eggs until blended, and then whisk in the cheese and a little salt and pepper. Uncover the pan, spread the artichokes evenly over the bottom, and slowly pour the eggs over the artichokes, trying not to dislodge them. Reduce the heat to medium-low and cook, uncovered, until the eggs begin to set, 1-2 minutes. Then, using a spatula, lift the edges of the egg to allow the uncooked egg to flow underneath. Continue to cook until the edges and bottom are set but the center is moist, about 3 minutes.

Transfer the pan to the broiler about 4 inches (10 cm) from the heat source and broil (grill) until the top sets and browns lightly, about 2 minutes. Watch carefully so that it does not overbrown. Slide the tortino onto a serving plate, cut into wedges, and serve

Buon appetito!