Easy Italian Recipes

 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!

 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

- 2 teaspoons peppercorns Sea salt
- 1 lb (500 g) spaghetti
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups (6 oz/185 g) grated pecorino romano cheese

Pasta, grated cheese, and black pepper—it sounds simple. And it is, but that simplicity demands excellent ingredients: freshly grated pecorino romano cheese, freshly cracked black pepper, a superb extra-virgin olive oil, and, if you have time, freshly made pasta. In Lazio, the sauce is tossed with tonnarelli, a fresh square-cut strand pasta, but spaghetti can be substituted.

Bring a large pot three-fourths full of water to a rolling boil. While the water is heating, begin making the sauce. Put the peppercorns in a small frying pan over low heat and heat, shaking the pan occasionally, until fragrant, about 5 minutes. Remove from the heat, pour into a cloth napkin or on a piece of waxed paper, and crush with a meat mallet or the bottom of a heavy frying pan.
When the water is boiling, add about 2 tablespoons salt. Add the spaghetti, stir well, and cook, stirring occasionally, until almost al dente, according to  the package directions.

While the spaghetti cooks, scoop out a ladleful of the cooking water and add it and the olive oil to a large frying pan. Add a small handful of the cheese and mix vigorously with a fork or whisk. When the pasta is ready, scoop out and reserve 11/2 cups (12 fl oz/375 ml) of the cooking water, then drain the pasta.
Add the drained pasta to the frying pan and piace over low heat. Gradually add the remaining cheese, the crushed pepper, and spoonfuls of the cooking water as needed to make a creamy sauce, stirring and tossing for about 3 minutes to finish cooking the pasta and to coat the strands evenly with the sauce. Divide among warmed bowls 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 6 servings

- 3 qt (3 I) chicken stock
- 1 Ib (500 g) cavolo nero, dinosaur kale, escarole, or other greens, trimmed and cut into bite-sized pieces
- 3 large carrots, chopped
- 1 celery stalk, chopped
For the meatballs
- 1 Ib (500 g) ground (minced) pork
- 2 large eggs, lightly beaten
- 1/2 cup (21/2 oz/75 g) minced yellow onion
- 1/2 cup (2 oz/60 g) plain fine dried bread crumbs
- 1/2 cup (2 oz/60 g) grated pecorino romano cheese
- Sea salt and freshly ground pepper
- 3 tablespoons olive oil
- Grated pecorino romano cheese for serving

Good enough to serve at any celebratory meal, minestra maritata, or "wedding soup," traditionally included different cuts of pork and a big variety of vegetables, which were slowly simmered together until the ingrediente were pronounced "married." Here, in a streamlined version of this classic southern soup, pork meatballs are cooked with a handful of fresh, hearty vegetables.

In a large soup pot, bring the stock to a boil over high heat. Add the cavolo nero, carrots, and celery, reduce the heat to low, and simmer, uncovered, until the vegetables are tender, about 30 minutes.
Meanwhile, make the meatballs. In a large bowl, combine the pork, eggs, onion, bread crumbs, cheese, 1 teaspoon salt, and several grinds of pepper and mix well. Moisten your hands and shape the mixture into small balls, handling them gently. As they are formed, piace them on a plate.
In a large frying pan over medium-high heat, warm the olive oil. When ali the meatballs are ready, gently add them to the frying pan and brown on all sides, about 5 minutes. Using a slotted spoon, carefully add them to the simmering soup and simmer gently over low heat until the meatballs are cooked through, about 10 minutes. Taste and adjust the seasoning.

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!

 MAKES 4-6 SERVINGS

2 tablespoons olive oil
2 tablespoons butter
2 shallots, chopped fine
8 ounces pancetta, chopped coarsely
1/2 cup white wine
1/2 cup chicken broth
1 pound spaghetti
4 large egg yolks
1 cup freshly grated Pecorino Romano cheese
freshly ground black pepper to taste

Prep Time: 40 minutes
Cook Time: 15 minutes

Spaghetti alla Carbonara is a classic Roman pasta dish, that has become a standard on menus in Italian restaurants around the world. As with any dish that becomes this ubiquitous, many variations tend to crop up, with people adding different ingredients along the way. One addition that pops up frequently is cream. While I am not typically a staunch traditionalist, and our recipe even demonstrates this with ingredients that some may argue with, I do believe strongly, as all Romans would agree, that cream has no place in a real carbonara sauce.

The ingredients that most agree are contained in a traditional carbonara sauce are guanciale(cured pork jowel), eggs, Pecorino Romano cheese, and freshly ground black pepper. Since, guanciale is an ingredient that is not that easy to get your hands on, pancetta is often substituted. This recipe is how my father served carbonara in his restaurant for years, and it includes shallots, white wine and chicken broth. Those ingredients may not be considered traditional, but they really do work in this dish because they enhance the dish by subtly complementing rather than taking away from the main ingredients.

Heat olive oil and butter in a large sautè pan over medium-high heat. Add the shallots and pancetta and cook until the shallots are softened and translucent and the pancetta is lightly browned, 2 to 3 minutes.

Add the wine, bring to a boil and cook until reduced by half, 1-2 minutes. Add the chicken broth, bring to a boil and cook for 2 minutes. Remove from heat while you cook the pasta

Bring a large pot of salted water to a boil and add the spaghetti. Cook uncovered over high heat until al dente. Drain and add the pasta to the sautè pan and place it back over medium-high heat.
Add the egg yolks, Pecorino Romano cheese, and black pepper, and cook, stirring vigorously until pasta is well coated and creamy. Transfer to individual pasta dishes and serve with extra Pecorino Romano cheese on the side.

Buon appetito !