AT THE TABLE A TAV OL A

GATHERINGS Volume I

Michele and Joe Becci OUR ITALIAN TABLE Copyright 2020 © Our Italian Table All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. TABLE OF CONTENTS

Introduction ...... 4

Our Story...... 6

Menu Suggestions...... 9

Because It’s Five O’Clock Somewhere...... 11

Antipasti...... 19

Zuppe e Pasta...... 35

Carne e Pesce...... 51

Verdure e Insalata...... 71

Dolci...... 81

Notes from Our Kitchens...... 92

GATHERINGS OUR ITALIAN TABLE 3

GATHERINGS

SIMPLE MEALS TO WELCOME FAMILY AND FRIENDS BACK TO THE TABLE

There is an expression in Italian that is the tagline for Our Italian Table – ‘A tavola, non s’invecchia’ which translates to ‘At the table, one does not grow old.’. Now more than ever, as we navigate a new ‘normal’, this expression holds such meaning for us. We find ourselves craving the company of others; craving the love, intimacy and familiarity of a meal shared around the table; craving a cluttered, messy table with dishes piled high, ringing with echoes of laughter and friendship long after the meal has ended. And we crave simple meals that take little preparation but will bring our cherished friends and family back to the table. This collection of recipes is meant to be just that – simple meals from our kitchens to yours; from our heart to yours - recipes that call us back together again; without fuss; without pretention; made with love.

Con affetto, Michele and Joe Becci

GATHERINGS OUR ITALIAN TABLE 5 OUR STORY

MICHELE & JOE BECCI

We are two siblings who grew up as second generation Italian Americans in the small town of Phillipsburg, New Jersey; a town that saw a large influx of Italian immigrants in the early 20th century. Our love of began with helping our mother in our little kitchen. Standing on chairs, we would help her roll the pasta dough, use our little thumbs to shape the gnocchi or gently stir the simmering pot of passatelli. Together, we rolled meatballs, kneaded dough, fried the eggplant. She was forever sharing her specialties with family and neighbors near and far. And thankfully, she passed on her passion for cooking to us. Our grandparents immigrated from Sicily, Naples and Le Marche in Italy. Their arduous journey across the sea to a new life only served to instill in them a deep desire to continue the traditions and rhythm of their former life in a new land; to build a life surrounded by the love of family.

GATHERINGS OUR ITALIAN TABLE 6 Large family gatherings were the norm growing up, where good food was the foundation for a lifetime of memories filled with laughter and love. And no matter how great the hardships or struggles of the day, family and togetherness were what truly mattered. Creating our blog has brought us great joy in its ability to allow us to share our passion with our readers. Working from opposite coasts (Michele in Pennsylvania, Joey in California), we co-founded ‘Our Italian Table’ in 2008 as a way to share our love of Italian food; our heritage and family; the magic of all things Italy. Life’s greatest pleasures include not only the simple act of preparing a meal for loved ones but also sharing that meal as it was meant to be eaten – in the warm embrace of others at the table. So we welcome you to join us at the table. You can find us at: www.ouritaliantable.com Stay for a while, relax and enjoy. Salute!

MENU SUGGESTIONS Just a few suggestions from us on how you might combine our recipes whether for a light weekday dinner or for a big ole’ Sunday gathering for family.

Sunday supper with the family: Light lunch on the patio: Asparagus ricotta tart 31 Sicilian tuna stuffed cherry tomatoes 29 Neapolitan ragu’ with Mom’s Braised artichokes with white wine meatballs or braciole 45, 53 and 25 Serve the pasta for first course Verdure scapece 75 Serve the for second course Ciambelline al vino 91 Torta Caprese 83 Saturday dinner with friends: Lunch with friends: Strawberry negronis 13 Bruschetta with tomatoes and garlic 21 Bruschetta with tomatoes and garlic and Asparagus ricotta tart 21 Minestrone verde 37 Asparagus ricotta tart 31 Maria’s roasted sausage and potatoes 61 Pasta sciue sciue 43 Strawberries in balsamic 85 Arista di maiale 57 At the Sicilian seaside: Verdure scapece 75 Grilled sar dines with salmoriglio 27 Torta caprese 83 Spaghetti al limone 41 Weeknight on the patio: Whole roasted fish with fennel and lemon 65 Bruschetta with tomatoes and garlic 21 Limoncello ricotta almond cake 87 Cod in potacchio 69 Chocolate or ice cream (absolutely any kind) Lunch by the pool: Basil and mint infused white sangria 15 Snack time: Asparagus ricotta tart 31 Farinata 33 Italian tuna antipasto 79 Midnight fridge meal: Strawberries in 85 Frittata di spaghetti 49

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BECAUSE IT’S FIVE O’CLOCK SOMEWHERE

Strawberry Negroni

Basil and Mint Infused White Sangria

Caffe’ Sospeso NAME Sub Name Description

Ingredients Instructions

GATHERINGS OUR ITALIAN TABLE 12 STRAWBERRY NEGRONI One of our favorite cocktails – the classic Negroni – with a twist. Don’t forget to macerate the strawberries a few hours ahead of time!

For the macerated Macerate the strawberries: strawberries: (This simply means add a bit of sugar and let sit for About 2 cups fresh a few hours in the refrigerator to allow the to strawberries develop.) Reserve a few strawberries for garnish. Hull 1tablespoon sugar and slice the rest of the strawberries and place in a small bowl. Add in the sugar and stir to combine. Place in the For each negroni: refrigerator for a few hours. Depending on how many 1 ounce macerated cocktails you are making, you may have extra for other strawberries tasty uses. 1 ounce gin Muddle the strawberries: 1 ounce sweet vermouth In a small bowl, place about 1 ounce of macerated 1 ounce Campari strawberries for each negroni you will be making. Give them a good muddle to break up the berries. Fresh thyme sprigs, for garnish For each negroni: Fill your glass with ice. Add in about 1 ounce of macerated strawberries followed by the gin, vermouth and Campari. Stir. Garnish with thyme sprig and a fresh strawberry. Don’t panic if you forget to macerate your strawberries! Just muddle up some fresh berries – it will still be a tasty cocktail.

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BASIL AND MINT INFUSED WHITE SANGRIA We love this simple summer sangria that will keep you refreshed all season long. Here we used white grapes, peaches, lime juice, mint and basil. Don’t get all worked up about the proportions of the ingredients. Add more or less as you desire. And you can practice all summer to get your favorite proportions just right!

1/4 cup sugar Prepare the simple syrup: In a small saucepan over low heat, combine the sugar and water. Stir until the sugar is 1/4 cup water dissolved. Remove from heat to cool. About 1 cup white grapes, cut in half In a carafe, combine the simple syrup, grapes, peaches, sliced lime and sprigs of basil and mint. Pour in the 1 peach, sliced bottle of white wine. Add juice from the second lime. Stir. 2 limes, one sliced thinly; Allow to chill for a few hours. one for juicing To serve, spoon some of the fruit in a glass. Pour the A few sprigs fresh basil wine over top. Top with some sparkling water or club A few sprigs fresh mint soda. Garnish with a sprig or two of fresh basil or mint. Serve and enjoy! 1 bottle dry white wine Sparkling water or club soda Additional sprigs basil, mint for garnish

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GATHERINGS OUR ITALIAN TABLE 16 CAFFE’ SOSPESO

There is an Italian tradition that originated in Naples during World War II in which a patron of a caffe orders an espresso for themselves and pays for a second one as well. The owner then deposits a ticket or stub into a container or basket for the second coffee. Anyone needing a coffee but unable to afford one can simply take a receipt from the pot and receive an espresso for free. Both donor and recipient are anonymous; a small gesture of generosity and solidarity in the face of adversity. This tradition is known as caffe’ sospeso, or suspended coffee. This simple act of kindness speaks to the immense generosity of the human heart. Today in these times, it is important for us all to pay it forward in any way we can. So perhaps the next time you buy that morning coffee, you too might help continue the tradition and buy a caffe sospeso for the person behind you line.

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ANTIPASTI

Bruschetta with tomatoes and garlic

Cleaning artichokes

Braised artichokes with white wine and garlic

Grilled sardines with salmoriglio sauce

Sicilian tuna stuffed cherry tomatoes

Asparagus ricotta tart

Farinata

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GATHERINGS OUR ITALIAN TABLE 20 BRUSCHETTA WITH TOMATOES AND GARLIC Yields 6-8 appetizer portions This very simple ‘recipe’ is taught at my friends’ cooking school, Locanda Demetra in Montalcino where the students happily munch these bruschetta (and of course, drink a bit of vino) while preparing the rest of their meal. I like to serve the tomatoes straight from the pan with crusty bruschetta served alongside. -Michele

1 pint cherry tomatoes Preheat oven to 450° F. (about 16 ounces) Cut the tomatoes in half. 3 tablespoons extra-virgin Grab a pan large enough to hold the tomatoes. Drizzle in the olive oil and heat over medium heat until 3 cloves garlic, diced simmering. Add in the garlic and cook until fragrant, Handful fresh basil leaves about 30 seconds. (Be careful not to let the garlic burn.) Toss in the tomatoes and cook until the tomatoes are soft Kosher and just start to break down, about 5 minutes. Remove Black pepper from heat. 1 loaf fresh rustic Italian your basil leaves. (Stack the leaves on top bread (or similar wide crusty of each other, roll them together into a cigar-like shape loaf) and then starting at one end, cut them into thin ribbons.) Add the basil to the tomatoes and stir. Season to taste with . Finish the dish with a drizzle of best quality olive oil. Slice the bread into 1/2 inch thick slices. Brush both sides with a little olive oil and place on a sheet. Toast in oven until the edges are lightly browned, about 5 minutes per side. (You can also do this on a grill or grill pan.) Serve alongside the garlicky tomatoes.

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HOW TO CLEAN ARTICHOKES We make a lot of artichokes in our kitchens. We know that they may look intimidating and time consuming to clean but with a little practice, the prep goes rather quickly and can even be very therapeutic in these times. The end result always makes the effort worth it. The braised artichoke recipe on the following page does not require you to remove the fuzzy chokes in the centers until after they are cooked – which makes the prep even easier.

2 lemons Fill a big bowl with cold water. Cut the lemons in half and squeeze the juice into the bowl. The acidity from the 4 medium artichokes juice keeps the artichokes from turning brown. Toss all but one of the squeezed lemon halves into the bowl of water. Keep the lemon half nearby. Trim the stems of the artichoke to about an inch from the base so the artichoke will sit flat on the stem when in the bottom of the pan. It the stems are very thick, use a paring knife to trim off the tough outer exterior of the stem. Next, remove the tough outer leaves until you get to the softer paler leaves. Using a serrated knife, cut about an inch off the top portion of the artichoke to remove the rough, sharp tips. Using scissors, cut off any sharp tips that remain on any of the leaves. Rub any cut surfaces of the artichoke with the reserved squeezed lemon half (a little extra protection from turning brown). Put the artichoke into the lemon water. Ready to go!

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GATHERINGS OUR ITALIAN TABLE 24 BRAISED ARTICHOKES WITH WHITE WINE AND GARLIC Yields 6-8 appetizer portions or 4 main course portions These are my absolute favorite way to serve artichokes. They are easy to prep and can be served warm or at room temperature. Serve them either as part of an antipasto or as a light lunch accompanied by a crisp green salad and of course, a crisp dry white wine alongside. -Michele

4 medium artichokes Clean and prepare the artichokes as described previous pages. Remove them from the lemon water. 4 tablespoons extra-virgin olive oil, divided Grab a heavy bottomed pot, such as a Dutch oven, that is large enough to accommodate all the artichokes standing 1 small onion, diced up. Add 2 tablespoons olive oil to the pot and heat over 3 cloves garlic, diced medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until 2 cups dry white wine fragrant, about 30 seconds. Add in the white wine, bay 1 bay leaf leaf, lemon zest and juice. Bring to a boil over medium heat. (Wait to salt the liquid until after reduced or it may be too Zest and juice from 1/2 salty.) Then turn heat to low and keep at a simmer. lemon Place the artichokes, stem side down, nestled next to each Kosher salt other, in the pot. Cover and simmer until the artichokes and stems are tender, about 20 to 30 minutes depending 1 tablespoon butter on the size of the artichokes. Extra-virgin olive oil, for Remove the artichokes from the poaching liquid. Reserve serving the liquid. When cool enough to handle, cut the artichokes Sea salt, for serving in half, lengthwise. Using a spoon or melon baller, clean/ cut out the fuzzy choke in the center and discard. A few springs of parsley, chopped, for serving Meanwhile, bring the poaching liquid to boil over medium heat and boil until reduced to half – about 10 minutes. Season to taste with salt. In a large sauté pan, melt the butter with the remaining 2 tablespoons olive oil over medium heat. Add the artichokes cut side down and cook until nicely browned, about 5 minutes. Transfer the artichokes to a platter. Drizzle with the reduced poaching liquid, a little extra virgin olive oil, a sprinkle of sea salt and parsley. Serve warm or at room temperature.

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GATHERINGS OUR ITALIAN TABLE 26 GRILLED SARDINES WITH SALMORIGLIO SAUCE Yields 6 appetizer portions (2 sardines each) Sardines are not only a sustainable source of seafood, but they are inexpensive and healthy for you as well. When marinated and grilled, they are heavenly. We love pairing them with salmoriglio sauce, a very difficult to pronounce but delicious Sicilian sauce that works great on any grilled fish and chicken.

1/2 cup extra-virgin olive oil In a small bowl, combine the first five ingredients (up to the salt and pepper). Whisk until all the ingredients are Juice of 2 lemons incorporated. Add the salt and pepper to taste. Whisk 1/4 cup hot water again. Place the sardines in a bowl and drizzle with 1 large clove of garlic, finely about 1/2 of the sauce. Toss to coat. Allow to marinate minced for about 30 minutes. 1 teaspoon fresh oregano, Prepare a medium hot grill. Spray or wipe the grill with diced oil. Remove the sardines from the marinade. When grill is hot, grill until fish are cooked through and nicely Kosher salt charred, only about 2-3 minutes per side. Black pepper Remove from grill and place on a platter. Drizzle the 12 fresh sardines, cleaned remaining sauce over the sardines and a bit of extra- and scaled virgin olive oil. Sprinkle with sea salt and parsley. Serve Extra-virgin olive oil, for with plenty of extra lemon wedges. serving Flaky sea salt, for serving Chopped parsley, for serving Extra lemon wedges, for serving

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GATHERINGS OUR ITALIAN TABLE 28 SICILIAN TUNA STUFFED CHERRY TOMATOES Yields 6-8 appetizer portions I first had these delicious tomatoes while sitting at the sea in Pantelleria. A large plate arrived at my table and I finished every last one. They are delicious and addictive. I like to use smaller cherry tomatoes as they are bite sized and easier to serve as part of an antipasto, but you can also use larger tomatoes, such as Campari tomatoes. If you are serving as your only antipasto, I suggest doubling this recipe as they will quickly disappear. -Michele

1 pint cherry tomatoes, Rinse and core the tomatoes using a small, sharp paring about 16 ounces knife. Clean out any seeds with a small spoon. Lightly salt inside of cavity and place upside down on paper 2 anchovy fillets, very finely towels or in a colander to drain for about 30 minutes. chopped 1 6-ounce can Italian tuna In the meantime, mash the anchovy fillets in a medium packed in oil, drained bowl. Add tuna, lemon juice, olive oil and capers and stir until blended. If mixture appears dry, add a bit more Juice of 1/2 lemon (about 1 olive oil. Season with pepper to taste. tablespoon) Cut a tiny slice off the bottom of the tomatoes so the 2 tablespoons extra-virgin tomatoes will sit flat and not roll. Fill each tomato with olive oil filling. (You may have some filling remaining which 1 tablespoon capers, would make an awesome little sandwich.) roughly chopped Arrange the tomatoes on a serving platter. Drizzle with a Black pepper bit more olive oil. Sprinkle with flaky sea salt and serve. Extra-virgin olive oil, for serving Flaky sea salt, for serving

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GATHERINGS OUR ITALIAN TABLE 30 ASPARAGUS RICOTTA TA R T Yields 6-8 appetizer portions Puff pastry tarts are a staple of our antipasti platters. The pastry is like a blank canvas on which you can create a masterpiece from whatever veggie is in season. Here we use fresh asparagus nestled on a bed of ricotta . Alternate the direction of the asparagus spears so when cut, every piece has both tips and ends.

About ¾ pound asparagus, Preheat oven to 400° F. on the thin side Trim the tough ends off the asparagus, making them an Kosher salt equal length of approximately 8 inches. Bring a large pot of salted water to a boil over high heat. Have a large Extra-virgin olive oil bowl of ice water at the ready. Once , add the Black pepper asparagus and blanch until they are bright green and crisp tender, about 2 minutes. Drain and drop the asparagus 1 sheet puff pastry, thawed in the ice water to stop the cooking. Once cool, drain the 1/2 cup whole milk ricotta asparagus. Pat dry with paper towels and season with a little olive oil, salt and pepper. Set aside. 1/4 cup grated Parmesan cheese, plus extra for Unroll the puff pastry onto a lightly floured piece of topping parchment paper. (This makes it super easy to move the pastry). Roll out the pastry to a 10X16 inch rectangle. 1 egg, separated Transfer the parchment to a baking sheet. Prick all over with Zest of 1/2 lemon a fork. Bake, checking occasionally, until the pastry is light golden brown and puffed, about 12 minutes. Remove from 1/4 cup toasted, chopped oven. Allow to cool slightly. Maintain oven temperature. hazelnuts (or other nut of choice) Mix together the ricotta, Parmesan, egg yolk, and zest of 1/2 lemon until smooth. Spread the ricotta mixture over the baked pastry, leaving about a 1-inch border all around. Lay the asparagus on top of the ricotta, alternating directions. Mix the egg white with about a splash of water. Brush the exposed pastry with the egg wash. Drizzle the entire tart with a little extra virgin olive oil. Top with a generous amount of pepper and Parmesan; sprinkle with the toasted nuts. Return the pastry to the oven. Bake until the asparagus is tender, and the are melted, 15-20 minutes. Remove from oven and sprinkle with more Parmesan. Cut into squares to serve.

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GATHERINGS OUR ITALIAN TABLE 32 FARINATA This gluten-free chickpea pancake from the Ligurian region is super simple, and a very tasty mid- afternoon treat or appetizer. We love it finished with a drizzle of your very best extra-virgin olive oil and dusted with black pepper and coarse sea salt. Enjoy!

1 cup chickpea flour In a medium bowl, combine the chickpea flour and salt. Add in the water slowly while whisking until you form a 1 teaspoon kosher salt smooth batter. Whisk in 2 tablespoons olive oil. Cover 1 cup water and let stand for at least 2 hours (and up to 12 hours) to 4 tablespoons extra-virgin allow the flour to fully hydrate. olive oil, divided Preheat the oven to 400° F. Put an 8-inch skillet 1 tablespoon chopped (preferably cast iron) in the oven to preheat. Carefully fresh rosemary leaves, plus remove the pan when hot and add the remaining 2 additional for serving tablespoons olive oil to the pan swirling around the bottom to coat in an even layer. Pour the chickpea Coarse sea salt batter into the hot skillet. Season all over with black Black pepper pepper. Sprinkle with rosemary leaves. Transfer the skillet to the oven. Cook for 20-25 minutes or until the farinata has set, no longer jiggles and is lightly browned. You can run the farinata under the broiler for a few minutes (watch it closely!) if you would like to brown the top further. Remove from oven and allow to cool a bit. Drizzle with your best extra-virgin olive oil. Sprinkle on some additional chopped rosemary leaves, coarse sea salt and black pepper. Cut into wedges and serve.

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ZUPPE E PASTA

Minestrone verde

Spaghetti al limone

Pasta sciue sciue (Pasta in a Hurry)

Neapolitan ragu

Frittata di spaghetti NAME Sub Name Description

Ingredients Instructions

GATHERINGS OUR ITALIAN TABLE 36 MINESTRONE VERDE Yields 6-8 portions This beautiful summer soup is like a breath of fresh air in a bowl. The bright greens of the vegetables will brighten even the dreariest of days. Use whatever green veggies make you happy (or are available) – asparagus, spinach, snow peas are all welcome swaps for the soup. Just remember to add those that need to cook longer before others. For example, toss the spinach in at the very end as it requires little cooking time. This is wonderful with a dollop of (recipe below or use a good quality store bought one) swirled in just before serving but feel free to omit for simplicity.

For the Arugula Basil Pesto 2 large cloves garlic, diced (optional): 1 bay leaf 2 tablespoons walnuts 2 sprigs thyme 1 garlic clove, roughly chopped Juice and zest of 1/2 lemon 1 cup (packed) basil leaves, loosely 6 cups low sodium chicken or vegetable packed stock 1 cup (packed) baby arugula, loosely Kosher salt packed Black pepper 1/2 cup grated pecorino Approximately 8 ounces sugar snap 1 teaspoon lemon zest peas, trimmed, cut in 1/2 if large 1 cup extra-virgin olive oil 1 small bunch Tuscan kale, ribs and stems Kosher salt removed, roughly chopped Black pepper 1 (14 .5 ounce) can cannellini beans, For the Soup: drained and rinsed (approximately 2 cups) 1/4 cup extra-virgin olive oil 1 cup frozen peas 1 large onion, chopped Shaved Parmesan cheese, for serving 2 medium leeks, white and pale-green Extra-virgin olive oil, for serving parts only, cleaned of any dirt, sliced lengthwise and cut into 1/4” half moons Crusty bread, for serving 2 celery stalks, diced

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MINESTRONE VERDE (CONT.)

Make the pesto (if using): Add in the stock and bring to a boil. Reduce the heat to a simmer and cook for about In a food processor, combine the walnuts, 10 minutes to allow the flavors to come garlic, basil, arugula, pecorino and lemon together. Season with salt and pepper. zest. Pulse to blend. With the machine running, slowly add in the olive oil through Add in the sugar snap peas. Cook for a the food tube. Process until smooth. You few minutes until crisp-tender. Then toss may need to stop and scrape down the in the kale, beans and peas. Cook until sides of the bowl. Transfer to a bowl. tender, about 5 minutes. Taste and adjust Season to taste with salt and pepper. salt and pepper. Make the soup: Serve immediately, topped with some Parmesan, a dollop of pesto (if using) and Be sure to have all your other ingredients a drizzle of extra-virgin olive oil. Serve prepped and ready to add to the pot as the with plenty of crusty toasted bread. soup comes together quickly. In a large soup pot, heat the olive oil over medium heat until shimmering. Add the onion, leeks, celery and garlic. Cook until they soften, and the onion becomes translucent, 5-8 minutes. Add the bay leaf, thyme, lemon juice and zest. Cook for a few minutes until fragrant.

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GATHERINGS OUR ITALIAN TABLE 40 SPAGHETTI AL LIMONE Yields 6-8 portions If sunshine could be captured in a bowl, it would here in this bowl. This incredibly simple dish takes almost no time to prepare, but the lemony sauce that coats each and every pasta strand explodes into a ray of sunshine in your mouth. This dish exemplifies how simple ingredients can come together to create something magical. Enjoy.

1 pound spaghetti Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until ‘al dente’. 4 lemons 1/2 cup extra-virgin olive Meanwhile, zest 2 lemons into a small bowl. Grab a oil bowl large enough to accommodate the pasta. Juice all four lemons and add into the bowl along with 1/4 teaspoon red pepper approximately half of the lemon zest. Drizzle in the olive flakes (optional) oil, whisking as you go to emulsify the mixture. Stir in 1 cup grated Parmesan the red pepper flakes, if using, along with the Parmesan cheese, plus more for cheese. Season to taste with salt and pepper. sprinkling Reserve 1 cup pasta cooking water. Drain your pasta Kosher salt and add to the bowl with the lemon mixture while warm. Black pepper Toss all the yummy goodness together. Add half of the reserved pasta water. Toss again. If too dry, toss in the About 10 fresh basil leaves, remaining pasta water. torn Serve immediately topped with the remaining lemon zest and plenty more Parmesan cheese.

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GATHERINGS OUR ITALIAN TABLE 42 PA S TA SCIUE SCIUE ( PA S TA IN A H U R RY ) Yields 8 portions In the Neapolitan dialect, ‘sciue,sciue’ (pronounced ‘shoo-ey’) translates to ‘hurry, hurry’. This dish comes together in no time – hence the unusual sounding name. It is comfort and sunshine and hugs in a bowl. Use the best can of San Marzano tomatoes your money can buy. We love the Gustarosso brand that can be found at the fantastic all-things-Italian site, Gustiamo. These tomatoes are the real deal.

1 pound spaghetti (or other Bring a large pot of salted water to a boil. Cook the favorite pasta) spaghetti according to package directions until al dente. 3 tablespoons extra-virgin Meanwhile, in a large skillet, heat the olive oil, garlic olive oil cloves, and red pepper flakes over low heat until the garlic is soft and just begins to brown. Squish the garlic a bit 3 cloves garlic, smashed while heating to release more of the garlic flavor. Remove 1/4 teaspoon red pepper the garlic from the pan. I like to leave some of the smaller flakes bits but discard the larger bits of the cloves. 1 (28-ounce) can whole Drain the can of tomatoes, reserving the juice for another plum tomatoes, preferably use (Bloody Mary, anyone?). Increase the heat to medium and add in the tomatoes. Using a wooden spoon, break San Marzano up the tomatoes in the pan. Cover and allow to simmer for Kosher salt about 5 minutes until the tomatoes start to break down. Black pepper Lower the heat and add salt and pepper to taste. Let simmer for another 5 minutes. Remove from heat. Stack About 10 fresh basil leaves your basil leaves on top of each other. Roll them into a Grated Parmesan cheese cigar and cut crosswise into very thin ribbons. Add to sauce and stir. Taste and adjust seasonings if needed. Reserve 1/2 cup pasta cooking water. Drain pasta and either put it back into the pot in which it was cooked or into the large skillet with the sauce if it can accommodate. (If you put it back in the pot where it was cooked, add the sauce to the pasta.) Toss the sauce and pasta together. If too dry, add a little pasta water. Stir to incorporate. Serve immediately with plenty of Parmesan and enjoy.

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GATHERINGS OUR ITALIAN TABLE 44 NEAPOLITAN RAGÙ Yields 4-6 portions Growing up, our Sunday supper was always the same – our mom’s legendary sauce brimming with her meatballs and braciole. Every Saturday, we would carry the saucepot up from our basement refrigerator and Mom would add whatever was needed to be ready for the next day’s meal. She usually served the sauce with Ronzoni’s number 9 spaghetti (that box is forever etched in our memory) but often it was with her homemade pasta that we would help roll out on Saturday mornings in the little kitchen. The beauty of this classic Neapolitan dish is that it makes a first and second course in one pot. The ragù is used to sauce the pasta as a first course (primo); and the meat is removed and served as a second course (secondo). This ragù, as prepared below, is delicious on its own. If you want to take it up a notch, we have included recipes for our meatballs and braciole which can be found on page 53. Ragu takes a long time to cook so prepare ahead. The sauce simmers gently, barely bubbling, on the stove top for hours, allowing the flavors to meld into magic. Preparing it a day or two prior only helps to mingle the wonderful flavors. My mom would be up at the crack of dawn letting her sauce simmer so it would be ready in time for Sunday lunch when we returned from late morning mass. This recipe may be the one exception to our simple meals theme – but must be included as it brings such comfort to anyone for whom it is prepared.

2 tablespoons extra-virgin olive oil 1/2 cup dry red wine 1 pound lean pork ribs 3 (28-ounce) cans whole tomatoes 1 pound beef chuck, cut into large (preferably San Marzano) chunks Kosher salt 1 pound Italian sausage links Black pepper 1 medium onion, chopped

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NEAPOLITAN RAGÙ (CONT.)

In a large saucepot over medium Let it simmer away. Cover but leave lid heat, heat 2 tablespoons olive oil until ajar to allow for steam to escape from the shimmering. Add in the pork ribs and beef pot. Simmer gently over low heat for 2 chuck. You may need to do this in batches to 3 hours, keeping an eye on the flame so as to not crowd them in the pan. Cook to be sure the bottom doesn’t burn. Stir until browned on all sides. Remove and occasionally. Add more water if the ragù set aside. Add in the sausages and cook becomes too thick. Approximately 30 until browned on all sides. Remove and set mins before the ragù is finished, add in aside. (You will add the sausage back to the sausages. the pot towards the end of cooking.) Add in the onion and cook until translucent and The ragù is ready when the are very softened, about 5 minutes. tender and the oils from the meats separate from the tomato on the surface. Remove all Add in the wine and allow to cook, the meats to a platter. Shred the meat from stirring frequently, until the wine mostly the pork ribs. Cut any large chunks of beef evaporates. Add in the tomatoes and 1 chuck into bite-sized pieces. Keep warm in cup of water and stir to combine. Allow a low oven. to come to a boil then turn down the heat to low. Add the pork ribs and beef chuck Taste the ragù. Add salt and pepper if back into the pot. Stir to combine. Cook needed. Prepare your favorite pasta until the meats and onions are nicely according to package directions and use browned, about 10 minutes. the sauce to dress the pasta. Serve as the first course, followed by the meats as the If making meatballs or braciole, they second course. Serve plenty of grated can be added to the ragù as you finish Parmesan cheese and crusty Italian bread! them.

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GATHERINGS OUR ITALIAN TABLE 48 FRITTATA DI SPAGHETTI Yields 6-8 appetizer portions or 4 main course portions This dish highlights Neapolitan creativity and is an ingenious way to use up leftover pasta, sauced or not. A handful of cheese and a few eggs transport leftover pasta into a delicious meal that is ready in under 15 minutes.

About 6 ounces leftover Take the leftover pasta out of the fridge for at least an spaghetti or other pasta hour to allow it to come to room temperature. Combine shape, with or without sauce the pasta, beaten eggs, cheese and a few turns of freshly ground black pepper in a large mixing bowl. Mix 4 eggs, lightly beaten until well incorporated. 1/2 cup grated Parmesan or Pecorino cheese Grab a 9-inch nonstick skillet and heat the olive oil over medium heat until shimmering. Be sure to coat Black pepper the bottom of the pan. Pour in the egg and spaghetti 2 tablespoons extra-virgin mixture, spreading it to be nice and flat in your skillet. olive oil Cook for about 5 minutes or until the bottom crisps. Cover the pan with a plate and carefully flip them at the same time to invert the frittata onto the plate. Slide it back into the pan and cook the other side until crisp and golden brown. Sprinkle with additional grated cheese and serve hot or at room temperature.

GATHERINGS OUR ITALIAN TABLE 49

CARNE E PESCE

Mom’s meatballs and braciole

Arista di maiale

Maria’s roasted sausage with potatoes

Whole roasted fish with fennel and lemon

Cod in potacchio NAME Sub Name Description

Ingredients Instructions

GATHERINGS OUR ITALIAN TABLE 52 MOM’S MEATBALLS AND BRACIOLE Yields 6-10 portions Our mom’s meatballs and braciole were legendary. Her meatballs were big and weighty balls but soft as a cloud inside and always seasoned to perfection. Her braciole were a special occasional treat that she long simmered in the sauce until they were tender and flavorful. Platters of her delicious homemade pasta with meatballs and braciole were constantly being sent to family and friends all over our neighborhood (and especially to friends at the Italian American Social Club.) These are great addition to the Neapolitan ragù shown on page 45. The addition of one or both turn the ragù into a truly special treat that is fit for a king or queen.

For the meatballs: For the braciole: 4 tablespoons extra-virgin olive oil, 1/2 cup breadcrumbs divided 1/3 cup golden raisins, soaked in 1 medium onion, finely chopped warm water 4 cloves garlic, finely chopped or grated 1/3 cup pine nuts 1/2 teaspoon red pepper flakes 3 cloves of garlic, finely chopped (optional) 1/2 cup grated Parmesan cheese About 3 cups stale Italian bread, crusts 1/4 cup chopped parsley removed, cut into 1-inch chunks 4 tablespoons extra-virgin olive oil, 1 cup whole milk divided 3 pounds of prepared meatball mix (equal Black pepper mixture of ground pork, veal and beef; or if not available 1 1/2 pounds ground beef 8-10 thinly sliced top round beef, and 1 1/2 pounds ground pork) pounded to 1/8 inch (ask your to do this) 2 eggs, lightly beaten 1/2 cup dry red wine 1 cup grated Parmesan cheese Kitchen string 1 1/2 teaspoons kosher salt 1 teaspoon black pepper

GATHERINGS OUR ITALIAN TABLE 53

MOM’S MEATBALLS AND BRACIOLE (CONT.)

For the meatballs: For the braciole: In a small skillet over medium heat, heat the Mix together the first 6 ingredients in a 2 tablespoons olive oil until shimmering. bowl. Stir in 2 tablespoons of the oil to Add in the onion and cook until the onions moisten. If too dry, add a bit more oil. are translucent and softened, about 5 Season with pepper. minutes. Add in the garlic and red pepper flakes if using. Cook until fragrant, about Lay out the top round. Be sure the steak is 1 minutes. Remove the pan from the heat pounded to about 1/8-inch thickness. If and allow to cool. still too thick, pound away with a mallet. Place a bit of the filling over each piece of Soak the bread in the milk until soft, about steak covering evenly but leaving about 10 minutes. Squeeze the bread with your 1/2 inch border all around. Starting at hands to remove most of the moisture. Put the shorter end, roll up each piece of flank the meat in a large mixing bowl. Add in the steak into a tight cylinder. Tie each roll on cooled onion mixture, the squeezed bread, each end with kitchen twine. beaten eggs, cheese, salt and pepper. Mix together well using your hands. (Tip: Fry a Heat the remaining 2 tablespoons of oil tiny bit of the mixture at this point and taste. in the reserved skillet over medium heat. Proper seasoning is so important, so it gives Add in the braciole and brown them on you a chance to adjust the salt and pepper all sides, about 10 minutes total. Add the before you make them all!) braciole to the Neapolitan ragù (or other tomato sauce you may be using) to allow Shape the meatballs into your desired them to finish cooking in the sauce. size. In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil Add the wine to the skillet and bring to until shimmering. Brown the meatballs on a boil, scraping the bottom of the pot to all sides. You will probably need to do this deglaze and loosen all the wonderful in batches. As you finish sautéing them, crunchy bits. Add to the saucepot and stir remove the meatballs to a baking sheet to incorporate. covered with paper towels to remove some of the oil. Add the meatballs to the Neapolitan ragù (or other tomato sauce you may be using) to allow them to finish cooking in the sauce.

GATHERINGS OUR ITALIAN TABLE 55 NAME Sub Name Description

Ingredients Instructions

GATHERINGS OUR ITALIAN TABLE 56 ARISTA DI MAIALE Yields 4-6 portions Our mother often made a simple pork loin roast on Sundays. The memory of the garlic and rosemary aromas wafting throughout the whole house while it cooked will be with me forever. Pork loin is not a particularly flavorful cut of meat so it in advance really helps keep it moist. Brine the meat 1 day in advance if possible. But don’t panic if you forget, even a few hours will help keep the roast moist. In addition, starting with a low oven temperature and then finishing with high heat to brown the roast helps retain moisture and flavor. -Joey

Approx . 2 lb . boneless pork loin roast, usually sold with a thin “fat cap” along one edge Kosher salt Sugar 4-5 sprigs fresh rosemary 4-5 cloves garlic Extra-virgin olive oil Black pepper

GATHERINGS OUR ITALIAN TABLE 57

ARISTA DI MAIALE (CONT.)

Prepare the brine: Preheat the oven to 250° F. Select a container or pot large enough An hour prior to cooking, remove the pork to hold the pork loin. Prepare the brine from the brine and dry off with a paper solution by dissolving 1/4 cup salt and towel. Discard the brine. Allow the pork 1/4 cup white sugar for each quart of to come to room temperature. Place the cold water. Use enough of this brine pork on a cutting board and make deep solution to completely cover the pork loin 1-inch cuts all over the pork with the end in the container. Cover the container and of a sharp knife. Using your hands, push a refrigerate for several hours and up to little of the prepared into each of the 24 hours. cuts. Then rub the remaining paste all over the outside of the pork including the sides. Roast the pork: Using kitchen twine, tie the pork at 1-inch intervals to help the roast keep its shape. Remove the leaves from the rosemary stems and smash the garlic cloves with the Place the prepared pork loin in a baking side of a knife to remove the outer skin. dish or small baking sheet, resting on a Place both on a cutting board and finely wire rack, fat cap side up, and place in mince. Place in a small bowl and add 1 the heated oven. Bake until the internal tablespoon salt and 1 teaspoon black temperature comes to 125° F, about 1 pepper. Add 1/4 cup olive oil and mix to hour. Check occasionally with a meat create a thick paste. thermometer. Temporarily remove the pork from the oven. To develop a nicely browned crust on the roast. raise the oven temperature to 450° F. Put the roast back in the oven and roast for about 10 more minutes until the outside is nicely browned. Remove to a cutting board and let it rest for 10 minutes. Remove the kitchen twine and thinly slice. Serve!

GATHERINGS OUR ITALIAN TABLE 59 NAME Sub Name Description

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GATHERINGS OUR ITALIAN TABLE 60 MARIA’S ROASTED SAUSAGES AND POTATOES Yields 4 main course portions Our cousin’s wife, Maria in Italy (pictured on page 62) has a special way of preparing sausages with potatoes that gives the potatoes a creamy interior and rich flavor from the sausage drippings. sausages with golden potatoes gives you a simple but super-flavorful oven dish that makes cleanup easy. Par-boiling the potatoes before they go in the oven allows the oven to work its magic at a higher temperature to form a crispy crust. Butterflying the sausages and placing them in with the potatoes lets all those wonderful juices from the sausage mix in with the potatoes. This recipe lives or dies by the quality of the sausages. This is the time to go your local butcher and get the good stuff! -Joey

6-8 Yukon Gold potatoes Kosher salt Black pepper 4-5 sprigs fresh rosemary Extra-virgin olive oil 4 good quality Italian pork sausages, sweet or hot depending on your taste

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MARIA’S ROASTED SAUSAGES AND POTATOES (CONT.)

Preheat the oven to 450° F. Approximately 20 minutes into the cooking, with a spatula or wooden spoon, toss the Cut the sausages along one long side and potatoes and then move the potatoes to the butterfly them open like a book. edge of the sheet pan. Place the prepared Peel the potatoes, cut vertically into equal sausages in the center of the pan, cut side wedges and rinse. Place the potatoes in up, and return to the oven. a pot of well-salted water. Bring to a boil Remove from the oven when the sausages and par-cook for about three minutes, until are cooked through and the potatoes are the exterior just begin to soften. Drain and lightly browned and crispy, about 40 place on paper towels or cake rack to dry. minutes. (If the sausages are done before Remove the leaves from the rosemary the potatoes, remove them and allow the stems and finely mince. Place the partially potatoes to finish.) Remove the sausages cooked potatoes in a bowl along with the to a plate. Mix the potatoes in with the chopped rosemary and a generous pinch sausage drippings and lightly salt them. of salt and pepper. Add enough olive oil to Serve with the sausages. coat and toss in the bowl. Pour the mixture out on a sheet pan and spread the wedges out. Don’t stack the potatoes as you want a single layer. Place in the preheated oven.

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GATHERINGS OUR ITALIAN TABLE 64 WHOLE ROASTED FISH WITH FENNEL AND LEMON Yields 4 portions This is one of my favorite meals to make for company – so very simple yet so delicious. Do not be afraid to serve a whole roasted fish – carving the fish at the table is impressive and easier than you might think. (Excellent article here on how to fillet a whole fish.) Use whatever you like best. I am using oregano, rosemary and parsley here. I love to dust the fish with a combination of unseasoned breadcrumbs, mixed with crushed almonds and pistachios just before it goes in the oven – a technique I learned from following Jul’s Kitchen, a truly wonderful food blogger and cook based in Tuscany. This fish is also amazing when drizzled with the salmoriglio sauce shown on page 27. - Michele

1 medium shallot, thinly sliced 1 (2-3 pound) whole fish, such as red snapper or branzino, cleaned and scaled 1/2 small fennel bulb, cored and sliced lengthwise into sticks, fronds reserved 1 small lemon, preferably organic, thinly sliced crosswise, seeds removed 3 cloves garlic, diced 1/4 cup unseasoned breadcrumbs Extra-virgin olive oil 1/4 cup ground pistachios Kosher salt 1/4 cup ground almonds Black pepper Extra lemon wedges, for serving A few sprigs each of herbs of your choosing (I like a combination of oregano, rosemary and parsley), plus a few extra sprigs of rosemary for stuffing

GATHERINGS OUR ITALIAN TABLE 65

WHOLE ROASTED FISH WITH FENNEL AND LEMON (CONT.)

Preheat the oven to 400° F. Mix the breadcrumbs, pistachios and almonds together in a small bowl. Drizzle In a small skillet, heat 2 tablespoons the fish and pan with olive oil. Sprinkle with of olive oil over medium heat. Add in the breadcrumb mixture. the shallot, fennel and garlic cook until softened and tender, about 10 minutes. Roast for about 20-30 minutes, until flesh Transfer mixture to a small bowl. Season is opaque. (This will vary depending on the with salt and pepper. Set aside to cool. thickness of the fish.) Transfer to a large serving platter. Give it a drizzle of your Strip the leaves from the herbs you have best extra-virgin olive oil and top with any selected and chop. Place in a small bowl. reserved fennel fronds. Bring the platter to Add in 2 tablespoons of olive oil and stir to the table to impress your guests, fillet and combine. Season with salt and pepper. serve with plenty of extra lemon wedges. Rub the entire fish with a little olive oil. On Stuff the cavity of the fish with the shallot- both sides of the fish, make 3 or 4 crosswise fennel mixture. Place a few lemon slices cuts down to the bone. Stuff each cavity in the cavity and tuck in a few fresh on both sides with a small amount of the rosemary sprigs. mixture, and one slice of lemon. (Depending on the size of your fish and Mix the breadcrumbs, pistachios and cuts, you may need to cut the lemon slices almonds together in a small bowl. Drizzle in half or smaller.) Place the fish on a the fish and pan with olive oil. Sprinkle with baking sheet (lined with parchment paper the breadcrumb mixture. if you’d like). Stuff the cavity of the fish with the shallot-fennel mixture. Place a few Roast for about 20-30 minutes, until flesh lemon slices in the cavity and tuck in a few is opaque. (This will vary depending on the fresh rosemary sprigs. thickness of the fish.) Transfer to a large serving platter Give it a drizzle of your best extra-virgin olive oil and top with any reserved fennel fronds.

GATHERINGS OUR ITALIAN TABLE 67 NAME Sub Name Description

Ingredients Instructions

GATHERINGS OUR ITALIAN TABLE 68 COD IN POTACCHIO Yields 4 portions Our dad’s side of our family is from a small hilltop village named Scapezzano overlooking the beautiful Adriatic Sea in Le Marche, Italy. The view down to the sea from the village is stunning. One regional preparation that has followed us back to our kitchens in America is cooking ‘in potacchio’. (The origin of the word ‘potacchio’ is unclear.) This simple preparation of tomatoes, garlic, onions and wine can be used for everything from chicken to clams and the result is an always delicious meal that is ready quickly. This recipe uses a bit more tomato than the standard preparation in order to give the fresh cod a garlicky tomato bath in which to cook.

3 tablespoons extra-virgin In a pan or skillet large enough to accommodate the olive oil fish, heat the olive oil over medium heat. Add in the garlic and stir until fragrant and lightly browned, about 3 cloves garlic, diced 1 minute. (Be careful not to let it burn.) 1 (28 -ounce) can diced tomatoes, drained Add in the tomatoes and wine. Stir to incorporate. Add in the sprig of rosemary and allow to simmer until 1 sprig fresh rosemary slightly reduced, about 5 minutes. Season with salt and 1 cup dry white wine pepper. Turn the heat to low. Season the cod with salt and pepper and nestle in the sauce. Simmer gently until Kosher salt cooked through and sauce thickened, 10 to 15 minutes Black pepper depending on the thickness of the fish. 1 pound of fresh cod, cut Drizzle of extra-virgin olive oil and a sprinkle of fresh into large pieces parsley. 1/4 cup fresh parsley, chopped (optional)

GATHERINGS OUR ITALIAN TABLE 69

VERDURE E INSALATA

Braised leeks with parmesan

Verdure alla scapece

Italian tuna antipasto salad

NAME Sub Name Description

Ingredients Instructions

GATHERINGS OUR ITALIAN TABLE 72 BRAISED LEEKS WITH PARMESAN Yields 4-6 portions White wine and Parmesan cheese transport this often-overlooked vegetable into an incredibly tasty dish. Be sure to give the leeks a thorough cleaning to get rid of any dirt trapped between the layers. Remove the tough outer layers as well as they can turn papery once cooked. This dish will convert any leek-hater into a fan.

4 leeks Trim the root end and dark green leaves off the leeks. (You can throw the dark green leaves in the freezer 2 tablespoons extra-virgin to use to make stock later.) Cut the leeks in half, olive oil lengthwise. Rinse well in cold water to remove any dirt. 1 tablespoon unsalted butter Dry well. Remove the thick outer layers. Kosher salt In an ovenproof pan large enough to hold all the leeks Black pepper in a single layer, heat the olive oil and butter over medium heat. Place the leeks cut side down and cook About 1/2 cup dry white until the leeks are browned, 3 to 5 minutes. Flip the wine leeks over and cook until the other side is browned, About 1/3 cup grated 3-5 minutes. Parmesan cheese Flip the leeks back over to cut side down. If any leaves, look papery remove them and discard. Season the leeks with salt and pepper. Pour the wine in over the leeks. You want the wine to come up about half way on the leeks. Add more if needed. Bring to a boil then reduce heat to low. Simmer the leeks uncovered until tender, 15-20 minutes. (Leeks are tender when a knife is easily inserted through.) Towards the end of the cooking time, preheat the broiler. Turn the leeks cut side up. Sprinkle the Parmesan over the leeks. Sprinkle with a bit more salt and pepper. Place under the broiler until the cheese is melted and browned. Remove and serve!

GATHERINGS OUR ITALIAN TABLE 73 NAME Sub Name Description

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GATHERINGS OUR ITALIAN TABLE 74 VERDURE ALLA SCAPECE Yields 6-8 portions Vedure alla Scapece is a perfect summer antipasto or a side dish to a meat course. This is one of those recipes without a lot of specific quantities. Just use the amounts you like or have on hand. Rough amounts are provided below. This dish needs to sit overnight before serving. The vegetables keep in the fridge for a week preserved in the vinegar mixture.

2 Italian eggplant (the large ones, not 2 garlic cloves, minced the smaller Japanese style) 1/3 cup fresh oregano or mint leaves (or Kosher salt a mixture of both), torn or sliced into small pieces 4 small to medium sized zucchini Black pepper 4 red and yellow peppers Extra-virgin olive oil, for 1/4 cup white vinegar 1/4 cup extra-virgin olive oil, plus additional

GATHERINGS OUR ITALIAN TABLE 75

VERDURE ALLA SCAPECE (CONT.)

Using a sharp knife, slice the eggplant Place the sliced eggplant, sliced zucchini and crosswise (across the width of the eggplant) pepper strips in separate bowls. Drizzle with into 1/2-inch slices. Layer the eggplant in a bit of olive oil and gently toss with your a colander sprinkling a generous amount hands to coat the vegetables completely. of salt on each layer. Let eggplant sit for 30 minutes and up to 2 hours to draw out the Grill the vegetables in batches on the grill. bitter moisture of the eggplant. Afterward, Grill until you have a light golden-brown gently rinse with water and quickly pat dry color and dark grill marks. Grill eggplant with paper towels. for about 8 minutes per side, zucchini for about 5 minutes per side and peppers skin- Trim off ends of zucchini and cut lengthwise side-down for about 8 minutes. Time will to a thickness of 1/4 inch. A mandoline vary depending on the heat of the grill and works best but you can use a sharp knife how thick you sliced the vegetables. Keep and do your best to cut the zucchini to as a close eye on them as you are cooking consistent a thickness as possible. and adjust cooking time and heat. As the vegetables finish cooking, remove them Seed, de-vein and slice into 8 slices per from the grill with tongs and place in a pepper. container large enough to accommodate all Prepare the mixture by whisking the vegetables. together the white vinegar, olive oil, garlic, When all the vegetables are grilled, pour herbs and 1 teaspoon salt and 1/4 the pickling mixture over the vegetables. teaspoon pepper. Gently toss them. Cover. Leave the Heat the outside grill or indoor grill pan vegetables in the pickling mixture overnight to high. at room temperature. If you placed in a sealed food container, rotate the container a few times until serving to continue to redistribute the pickling mixture. Lift the vegetables from the pickling mixture using a slotted spoon or tongs and place on a platter and serve.

GATHERINGS OUR ITALIAN TABLE 77 NAME Sub Name Description

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GATHERINGS OUR ITALIAN TABLE 78 ITALIAN TUNA ANTIPASTO SALAD

I shouldn’t admit how often I make this salad. I make it at-home, in Montalcino, for company and just for me. This is such a versatile salad. Use whatever vegetables you like best and in whatever amounts you like. I often substitute tomatoes (when in season) for the red pepper; asparagus for the green beans, poached eggs for the hard-boiled eggs. Do not hesitate to use fresh tuna instead of canned. Whatever your choices, I promise this salad is a keeper! -Michele

For the : Select a large platter or salad bowl in which to 1/2 cup extra-virgin olive oil assemble the salad. Juice of 2 lemons Make the vinaigrette: Whisk the olive oil and lemon juice Kosher salt together in a small bowl (or combine in a small mason jar and shake) to emulsify. Depending on your tastes, Black pepper you may want to add additional lemon juice. Season For the salad: with salt and pepper. Set aside. 1/2 small red onion Get all your ingredients prepped: Slice the onion 1 can chickpeas, drained into paper thin slices crosswise. In a small bowl, toss Extra-virgin olive oil the drained chickpeas with a little olive oil, salt and pepper. Slice or quarter the eggs, depending on your Kosher salt preference. Black pepper 4 hard boiled eggs Assemble the salad: Roughly chop your lettuce and spread on the platter you are using to assemble the 20 green beans, trimmed and salad. Make little piles on top of the lettuce of the steamed red onion, chickpeas, green beans, red bell peppers, 1 cup marinated red bell artichoke hearts and hard-boiled eggs. Pile the tuna on peppers, thinly sliced lengthwise top of the salad in the middle. (if not already sliced) 1 (12-ounce) jar marinated Pour the vinaigrette over the salad and serve. artichoke hearts, drained 2 (5-ounce) cans olive-oil packed tuna (preferably Italian brand), drained 1 head romaine lettuce (or other favorite lettuce)

GATHERINGS OUR ITALIAN TABLE 79

DOLCI

Torta Caprese

Strawberries in balsamic vinegar

Limoncello ricotta almond cake

Ciambelline al vino NAME Sub Name Description

Ingredients Instructions

GATHERINGS OUR ITALIAN TABLE 82 TORTA CAPRESE Yields 6-10 portions This decadent and gluten-free chocolate almond cake is named for the island of Capri but is popular throughout the Campania region. This version was shared with me by Judy Witts Francini, the diva of Italian cooking, who shares her passion for Italy in her week long culinary programs, food market tours and her blog. She recently started a website where, for less than the price of a glass of vino, she shares weekly video cooking demonstrations. Highly recommend!! -Michele

2 sticks butter, plus Preheat the oven to 300° F. Butter the inside of a 9-inch additional for the pan springform pan. 6 ounces bittersweet In a double boiler, melt the butter with the chocolate chocolate until smooth, stirring often. Let cool slightly. (You can 1 1/4 cup granulated also do this in a microwave in 20-30 second intervals, sugar, divided stirring often, until melted.) 2 cups almond flour In a large bowl, mix together 1 cup of the sugar and the almond flour. Stir in the chocolate mixture. Beat in the 5 eggs, separated egg yolks, one at a time. Dark chocolate cocoa powder, for dusting In a medium very clean bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form. In 2 batches, fold into the chocolate-almond mixture until incorporated. Pour the mixture into the prepared pan. Bake until puffed and beginning to crack on top, about one hour. Let cool. Run a thin knife around the outside edge to loosen cake. Remove the outside ring and dust the top with dark chocolate cocoa powder.

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Ingredients Instructions

GATHERINGS OUR ITALIAN TABLE 84 STRAWBERRIES IN BALSAMIC VINEGAR Yields 4 portions We hate to even call this a recipe given its simplicity. This combination of strawberries, balsamic vinegar and black pepper turns the individual ingredients into a symphony of flavors. These are wonderful on a warm summer’s day. This recipe also works great with peaches.

2 pounds fresh strawberries Rinse, hull and quarter the strawberries. In a large bowl, toss the strawberries with the sugar and vinegar. Add 1 tablespoon sugar a few turns of freshly ground black pepper. Let it sit at 2 tablespoons good quality room temperature for at least 30 minutes to allow the balsamic vinegar flavors to mingle. (However, do not let it sit longer than Freshy ground black pepper a few hours as the berries will start to become mushy. If that happens, then how about a strawberry balsamic negroni? – see page 13) Divide amongst serving bowls or glasses and serve.

GATHERINGS OUR ITALIAN TABLE 85 NAME Sub Name Description

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GATHERINGS OUR ITALIAN TABLE 86 LIMONCELLO RICOTTA ALMOND CAKE Yields 6-10 portions I have always had a sweet spot for ricotta – whether slathered on toast, sweetened alongside grilled fruit or mixed into a steaming bowl of pasta. In Sicily, we used to visit friends in the shadow of Mount Etna and on the late-night drive back to Taormina, we would stop at a tiny bakery that was open all night prepping their loaves and cakes for the next morning. The little man behind the counter would wrap a few warm loaves of bread in paper and then smiling, pull out a small container of freshly made ricotta. We would hurry back to the car and dip the warm bread in the ricotta. There are almost no words. So simple yet so delicious. This gluten-free cake reminds of the simplicity of those bakery visits – ricotta, almonds and limoncello transform into a light and creamy treat. - Michele

1 stick unsalted butter, softened, plus 3 tablespoons limoncello additional for the pan 2 1/2 cups almond flour 1 1/3 cups sugar 1 teaspoon baking powder 1 cup whole milk ricotta (see note on 1/3 cup sliced almonds next page) Powdered sugar, for dusting 1 teaspoon vanilla Zest from 1 organic lemon 3 eggs, room temperature, separated

GATHERINGS OUR ITALIAN TABLE 87

LIMONCELLO RICOTTA ALMOND CAKE (CONT.)

Cook’s note: The moisture content of ricotta In a separate very clean bowl, beat the can vary greatly. If your ricotta is really egg whites with the hand mixer until stiff watery, let it drain in a fine mesh strainer peaks form. In 2 batches, gently fold the over a bowl for a few hours in the fridge. egg whites into the cake mixture. Preheat oven to 350° F. Butter a 9-inch Pour the mixture into the prepared springform pan. Line the bottom of the pan springform pan. Smooth the top with a with parchment paper. spatula or spoon. Sprinkle with the sliced almonds. Bake for 50-60 minutes or Using an electric hand mixer, in a large until firm yet slightly springy to the touch. bowl, beat the butter and sugar together (Baking time may vary depending on the until incorporated. Mix in the ricotta, moisture content of your ricotta.) vanilla and lemon zest. Allow to cool completely. (It will fall Scrape down the sides of the bowl, slightly.) Run a thin knife around the outside then add the egg yolks, one at a time, edge to loosen cake. Remove the outside continuing to beat until very light and ring and Dust with the powdered sugar creamy. Scrape down the bowl as needed. and serve! Add in the limoncello, almond flour and baking powder and beat to combine. Clean the beaters thoroughly.

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Ingredients Instructions

GATHERINGS OUR ITALIAN TABLE 90 CIAMBELLINE AL VINO

If you frequently have half-finished bottles of wine lying around, turn it into these crunchy, not-too- sweet cookies with only a few pantry staples. These ring-shaped cookies are another recipe from our friends at Locanda Demetra in Montalcino. During our cooking class, leftover wine from dinner the night before was simply mixed with sugar, olive oil and flour to become these very tasty treats. The proportion was super simple – 1 cup wine to 1 cup sugar to 1 cup olive oil. Add enough flour to form a dough. This rustic cookie is perfect when dipped into a glass of red wine or espresso at the end of a meal.

1 cup red wine In a large bowl, whisk together the wine, olive oil, sugar and baking powder. Mix in 3 1/2 cups flour. If 1 cup extra virgin olive oil the dough is still wet, add in the more flour until a soft 1 cup sugar dough forms. Transfer the dough to a lightly floured 1 tablespoon baking work surface. Knead until the dough is smooth and no powder longer sticks to the surface. Cover the bowl and allow to rest for 30 minutes. 3 1/2 – 4 cups all-purpose flour Preheat the oven to 350° F. Sugar Cover a baking sheet with parchment paper. For each cookie, pinch off a walnut sized piece of dough and roll out to form a small log approximately 4 inches in length. Bring together and overlap the two ends of the log and pinch to form a ring (see photo). Pour some sugar onto a small plate. Dip one side of the cookie only in the sugar and place, sugar side up, on the baking sheet. Cook until lightly browned, 20-25 minutes. Let cool and enjoy!

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NOTES FROM OUR KITCHEN

Simplicity Rhythm of the seasons For us, simplicity is at the heart of cooking. Whenever possible, we cook with the Growing up, it was the simple meals rhythm of the seasons. The connection shared around the table in our little kitchen between our food and the land is strong. that have forged the strongest memories. It Today it is easy to buy fresh fruits and wasn’t so much about the food, although vegetables that are not normally in season, our Mom was an amazing cook; but about flown in from all around the world, but it always sitting down together for a meal. is that bite of the first summer tomato or Our parents couldn’t afford much but the the snap of the first stalk of asparagus that beauty was in the magic that happened on makes our hearts sing. We have tried the plate from the simplest of ingredients to reflect that sentiment throughout these – simple flour and water became an recipes found here. amazing Sunday pasta; simple eggplant that turned into exquisite eggplant Olive oil parmesan; breadcrumbs and Parmesan We use extra-virgin olive oil for everything (yes, from that green can) that turned into we cook. But please do not let that stop light-as-a-feather passatelli and also the you from making a recipe – substitute if occasional disaster when the roast was necessary. We do always have on hand overcooked or we had to eat meatloaf yet a bottle of excellent quality extra-virgin again. It was the fact that we were together olive oil as well. We use the good stuff to at the table. Our hope is that these recipes dress and to drizzle on a finished inspire you to invite friends and family back dish, such as soup or meat. This extra touch to your table as well. really enhances the flavor of so many dishes. Use your instincts and give it a try whenever you think it will be a good addition.

GATHERINGS OUR ITALIAN TABLE 93 Salt Parmigiano-Reggiano is the real deal made from cow’s milk in the region of We always use kosher salt when cooking, Parma, Italy. Parmesan is an imitation of with the exception of using flaky sea salt the real deal and can be made anywhere. to finish a dish at times. The less processed We usually buy wedges of the good grain of kosher salt enhances the flavor stuff and grate them up to make our without making it too salty. It is iodine/ grated Parmigiano cheese. But it can be preservative free to boot. That said, the expensive. There are some decent quality saltiness of kosher salt can vary wildly. Parmesan options available today (but When you do find a brand that you like please never use that stuff in the famous (we use Diamond Crystal), stick with it. green can!). For that reason, we are If you do switch, be sure to check the using ‘Parmesan’ rather than ‘Parmigiano- saltiness of other brands so you can adjust Reggiano’ in all our recipes. if necessary. As for the difference with Pecorino Romano Cheeses – Parmigiano-Reggiano is a cow’s milk cheese with a milder, nuttier taste that Wondering if Parmesan and Parmigiano- mellows over its two or more years of Reggiano are the same thing? How about aging. Pecorino is a sheep’s milk cheese whether Parmesan and Pecorino are and is younger so can be quite a bit interchangeable? stronger and saltier. If you do swap, just be careful not to use an equivalent amount of Pecorino or your dish may be too salty.

GATHERINGS OUR ITALIAN TABLE 94 WWW.OURITALIANTABLE.COM

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