Easy Italian Recipes

 MAKES 4 SERVINGS

- 1 chicken, about 3 Ib (1.5 kg), preferably free range, cut finto 8 serving pieces
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 cloves garlic, unpeeled
- 1 fresh rosemary sprig,
- 3 inches (7.5 cm) long
- 1 cup (8 fl oz/250 ml) dry red wine such as Barbera
- 1/4 cup (2 fI oz/60 ml) balsamic vinegar

Balsamic vinegar, a specialty of Modena and Reggio Emilia, and red wine color this chicken a deep mahogany as it simmers gently on the stove top. Use a medium-bodied dry red, such as a Barbera from Emilia-Romagna or a Chianti from nearby Tuscany, for the most flavorful result.

Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper. In a large frying pan over medium-high heat, warm the olive oil. Add the chicken and garlic and cook the chicken, turning as needed, until well browned on both sides, about 20 minutes total. Adjust the heat as needed to prevent the garlic from burning.

Tip the pan and spoon off the excess fat. Add the rosemary sprig, wine, and vinegar and bring to a simmer. Reduce the heat to medium, cover, and cook, turning the chicken pieces occasionally, until the chicken is opaque throughout when tested with a knife, about 15 minutes. Transfer the chicken pieces to a warmed platter, cover, and keep warm.

Raise the heat to high, bring the liquid to a boil, and cook until the liquid is reduced and has thickened, creating a flavorful pan sauce. Remove and discard the garlic cloves and the rosemary sprig. Taste and adjust the seasoning.
Spoon the sauce over the chicken and serve at once.

Buon appetito !

 MAKE 6-8 SERVINGS

- 1 lb (500 g) cipolline onions, about 11/2 inches (4 cm) in diameter
- 2 cups (16 fI oz/500 ml) white wine vinegar
- 2 cups (16 fI oz/500 ml) balsamic vinegar
- 3 tablespoons granulated sugar
- 3 tablespoons firmly packed brown sugar
- 1/4 teaspoon salt

Agrodolce means "sweet and sour," a flavoring particularly popular in southern Italy and usually achieved by mixing vinegar and sugar. For this recipe, an inexpensive young balsamic vinegar should be used in piace of a more expensive aged vinegar. Cipolline are small, flat Italian onions. They are available in some supermarkets and farmers' markets. Pearl onions or small boiling onions may be substituted. Serve these piquant onions alongside a platter of cheeses and sliced cured meats, such as prosciutto and coppa.

Bring a large saucepan three-fourths full of water to a boil. Add the onions and cook for 30 seconds. Drain, piace under cold running water to stop the cooking, and drain again. Using a small, sharp knife, trim off the root end of each onion and slip off the skin. Do not cut too deeply into the onions or they will fall apart.
In a nonreactive saucepan, combine the white wine and balsamic vinegars, granulated and brown sugars, and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugars. Add the onions and cook unti) softened when pierced with the tip of a knife, 2-3 minutes. Remove from the heat and let cool for about 1 hour.
Transfer the onions and liquid to a nonreactive container, making sure that the onions are submerged in the liquid. Cover and let stand for 1 week at room temperature before using, to allow the onions to mellow and absorb the flavors. The onions will keep for up to 6 months in the refrigerator.

Buon appetito!

 MAKE 4 SERVINGS

-8 ripe figs such as Mission or Adriatic
-4 paper-thin slices prosciutto
-Aged balsamic vinegar

Fresh figs, which have a short early-summer season and a second, longer season and bigger harvest that stretches from late summer into early autumn, should be picked and purchased at their peak of ripeness, as they do not ripen further off the tree. Look for fragrant, soft fruits with tiny cracks in the skin, being careful to avoid bruised specimens.

Trim the stem off each fig, then cut the fig in half lengthwise. Cut each slice of prosciutto into quarters. Wrap a piece of prosciutto around each fig half.
Arrange the wrapped figs on a serving platter. Drizzle evenly with balsamic vinegar to taste and serve.

Fresh figs are a staple of summer antipasto platters in Italy and pair well with both meats and cheeses. Try serving the fig halves with slices of salty ricotta salata or chunks of Parmigiano-Reggiano. Or, trim the stems and cut each fig into quarters lengthwise, stopping about 1/4 inch (6 mm) before the bottom so the fig remains intact. Stuff the inside with crumbled creamy blue cheese, such as Gorgonzola, or fresh goat cheese.

Buon appetito!