ITALIAN PASTA SALAD

Italian Pasta Salad

1. Cook the pasta al dente by following the instructions on the packet.
2. Rinse the cherry tomatoes and cut them in half.
3. Peel and dice the onion.
4. Slice the dried tomatoes and the capicollo into strips.
5. Rinse the rocket and pick the leaves off the basil branches.
6. When the pasta is cooked, drain then run under cold water.
7. Pour into a salad bowl, drizzle with the olive oil and add the other ingredients, except the Parmesan.
8. Season, taste and correct if necessary.
9. Keep a few rocket and basil leaves as well as the Parmesan shavings to garnish before serving.

Ingredients

300 g conchiglie or penne rigate pasta

250 g cherry tomatoes

2 small red onions

2 tbsp. marinated dried tomatoes

4 slices of capicollo

120 g mini Mozzarella balls, strained

50 g shaved Parmesan

25 g rocket

4 branches of small-leafed basil

2 tbsp. capers

2 or 3 tbsp. balsamic vinegar

Tuscan olive oil

Salt and freshly ground pepper

OVEN BAKED PARMESAN RISOTTO

Oven Parmesan Risotto

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups arborio or long grain white rice
6 cups chicken broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated Parmesan cheese
2 tablespoons butter

Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4-6

Preheat oven to 400 degrees F. In a heavy oven-proof saucepan with a tight fitting lid, heat olive oil over medium heat. Add onion and garlic; cook and stir 4-5 minutes until translucent. Add rice; cook and stir for 4-5 minutes longer.

Add broth, basil, salt, and pepper and bring to a simmer, stirring frequently.

Cover the pot with foil, then add the lid. Place in the oven. Bake for 20 minutes, then remove from the oven, remove lid and foil, and stir thoroughly.

Return foil and lid and place back in oven.

Bake 5 minutes longer. Test the rice to see if it's done, with a slight firmness in the center. If it is, stir in the cheese and butter, then let stand, covered, 5 minutes.

If the rice isn't done, cover and return to the oven and bake 10 minutes longer. Then add cheese and butter, stir, and let stand 5 minutes.

EASY PASTAS

Rabbit Pappardelle

This is a very rustic creation from Emilia-Romagna and, in my view, there's no tastier pasta dish in Italy. It caused a sensation when I served it in Ann Arbor.  The rabbit is slowly roasted, then stewed to make the most fantastic, rich meat sauce, and it's served with wide ribbon noodles called pappardelle.
If you want to make this with a whole rabbit, remember that some parts will cook more quickly than others; I find it easier just to roast a few legs. If rabbit is not your thing substitute chicken thighs.
Serves 4-6

500g pappardelle
4 rabbit legs
50ml olive oil
knob of butter
1 small carrot, finely chopped
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp tomato purée
½ glass white wine
about 250ml chicken or vegetable stock
salt and freshly ground black pepper
freshly grated Parmesan, to serve
small handful freshly chopped flat-leaf parsley, to serve

Season the rabbit legs. Heat the olive oil and butter in a pan, add the rabbit legs and brown on all sides.

Remove the rabbit from the pan, add the vegetables, garlic and herbs and cook for 4-5 minutes, or until evenly coloured.

Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine and turn up the heat to bubble then reduce.

Pour over enough stock to cover, then place a cartouche (circle of baking parchment) on top and cook on a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.

Remove the rabbit and set aside until cool enough to handle. Lightly shred the meat into small pieces. Discard the bones.

Strain the stock, discarding the vegetables, and return to a clean pan. Add the rabbit pieces to the stock and place over a medium heat. Simmer until reduced and thick.

Bring a large pan of salted water to the boil and cook the pappardelle for 4-5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve scattered with the freshly grated Parmesan and chopped parsley.


The best meat dishes


Tagliatelle with Peas and Parma Ham
This is a great, simple dish for summer, perfect to make when fresh peas are in season (or you can use frozen peas).
If you are feeding vegetarians, you can simply substitute goat's cheese or ricotta instead of Parma ham. Both are delicious.
Serves 4

480g tagliatelle
200g fresh peas, podded weight
50ml olive oil, plus extra for drizzling
1 garlic clove, crushed
handful freshly chopped mint
handful freshly grated parmesan
8 slices Parma ham or 200g soft goat's cheese, crumbled
salt and freshly ground black pepper

Bring a medium pan of salted water to the boil. Add the peas and cook for 2-3 minutes. Drain and plunge into iced water. Set aside.

Heat the olive oil in a pan over a low heat and add the garlic. Cook for 1 minute, then add the drained peas and cook for a further 2-3 minutes. Remove from the heat and set aside.

Bring a large pan of salted water to the boil and cook the tagliatelle until al dente.

Drain and add to the pea mixture. Toss well, then season to taste and add the chopped mint and drizzle of olive oil.

Sprinkle in the parmesan and drape over the Parma ham or scatter with the goat's cheese before serving.


Penne Bolognese

I used to wonder why Nonna would spend ages cutting up beef for Bolognese sauce, rather than using minced beef bought from the butcher. The answer is because it tastes so much better. Traditionally this is the way it's always made.Serves 4

2 tbsp olive oil
2 celery sticks, finely chopped
2 carrots, finely chopped
½ onion, finely chopped
1 garlic clove, finely chopped
500g chuck steak, finely diced
150g veal rump, finely diced
3 tbsp tomato purée
100ml white or red wine
300-500ml water or chicken stock
400g dried penne
salt and freshly ground black pepper
handful of freshly grated parmesan, to serve

Heat the olive oil over a low heat in a heavy-based pan. When hot, add the vegetables and garlic and cook gently, stirring occasionally to prevent sticking, but do not allow to colour. Add the diced meat and colour slightly for a minute or two. Add the tomato purée and cook for 4-5 minutes (this ensures it acts as a thickening agent and does not overpower the meat).

Add the wine, turn up the heat a little and allow to bubble and reduce. Cover with the water or stock and stir well.

Cover with a cartouche (a circle of baking parchment). A good Bolognese should cook for at least 3-4 hours over a very low heat, but check it every hour and give it a stir. If necessary, add a touch of water so it does not dry out. When cooked, it should have formed a lovely thick sauce.

Bring a large pan of salted water to the boil and cook the penne for 10 minutes or according to packet instructions, until al dente.

Drain and add to the Bolognese, then season to taste and toss well. Serve sprinkled with parmesan.


Rigatoni with Tomato and Pancetta
This is another quick and cheerful supper: if you don't have any pancetta, use smoked bacon. You can also throw in a few fresh or frozen peas if you like.
Serves 4

500g rigatoni
1 tbsp olive oil, plus extra for drizzling
200g pancetta, diced
1 quantity basic tomato sauce (see below)
1 tbsp chopped fresh flat-leaf parsley
generous handful of freshly grated parmesan
salt and freshly ground black pepper

Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente but not overcooked.

Heat the oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides. This should take no more than about 3-4 minutes.

Add the tomato sauce to the pancetta, reduce the heat and simmer gently for 2-3 minutes.

Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if at all necessary.

Stir in the parsley and serve immediately with parmesan and a drizzle of olive oil.


Crab Linguine

You'll need the freshest possible crab meat for this. If you're feeling brave you can buy a live crab and cook it yourself, but it's fine to get it precooked from your fishmonger. The key is to add it near the end to avoid overcooking. This dish is also lovely made with soft-shelled crab.
Serves 4

320g dried linguine
2 tbsp olive oil
1 garlic clove, finely chopped
4 spring onions, finely chopped
1/2 tsp finely chopped fresh red chilli
300g picked fresh white crab meat
25ml dry white wine
1 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper

Bring a large pan of salted water to the boil and cook the linguine for 7-8 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Fry lightly without allowing to colour for 1 minute. Stir in the crab meat and heat through for another minute. Add the wine to the pan and allow to bubble and reduce completely.

Drain the linguine and add to the crab mixture. Stir in the parsley and toss everything together to coat evenly. Season to taste and serve immediately.


Spaghetti alle Vongole

In the US I find that Italian food tends to be very spiced up, which is not really authentic. A hint of chilli is sometimes found in southern Italian dishes such as this, but it should not overpower the other flavours.
Serves 4

300-350g dried spaghetti
2 tbsp olive oil, plus extra for drizzling
1/2 tsp de-seeded and finely sliced fresh red chilli
2 garlic cloves, finely sliced
500g small clams, scrubbed
splash of white wine
2 tbsp finely chopped fresh flat-leaf parsley
salt and freshly ground black pepper

Bring a large pan of salted water to the boil and cook the spaghetti for about 7-8 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes, or until soft but not coloured. Add the clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes, or until the clams open.

Remove from the heat, then pick out and discard any clams that have not opened.

Drain the spaghetti and add to the clams. Stir in the parsley and drizzle over a touch of olive oil if it looks a bit dry. Season to taste and serve immediately.


Lobster Spaghetti

 Except for grilling, this is undoubtedly the best way to eat lobster. Use very fresh tomatoes for the sauce, and have only a touch of it - you mustn't overwhelm the delicate lobster. Always use dried spaghetti for this dish - it has a better consistency and is less sticky than fresh pasta.
Serves 4

2 live lobsters about 600-800g each
300g dried spaghetti
50ml olive oil, plus extra for drizzling
2 fresh red chillies, finely chopped
2 garlic cloves, crushed
4 spring onions, finely chopped
3 tbsp white wine
4 large plum tomatoes, quartered, seeded and cut into 1cm dice
2 tbsp chopped fresh flatleaf parsley
2 tbsp chopped fresh basil (chopped at last minute)
salt and freshly ground black pepper

Place the lobsters in the freezer for a couple of hours before you cook them. This will send them to sleep.

Bring a large pan of salted water to the boil and then drop in your lobsters. Cook for 6-8 minutes until the lobsters have turned bright red in colour. Remove and set aside to drain and cool a little.

To remove the meat from the lobster, first twist off each claw and leg joint. Using lobster crackers or the back of a heavy knife, crack the claw and then twist out the lobster meat. Peel off the shell to access all the meat inside. Next twist the tail from the body by bending it back. Squeeze the sides of the tail together until they crack, and pull the tail meat out in one go. Remove the dark vein running down the back of the tail. Cut the meat into bite-sized pieces and set aside.

Bring a large pan of salted water to the boil and cook the pasta for 7-8 minutes, or according to the packet instructions, until al dente.

Meanwhile, heat the olive oil in another large pan and add the chillies, garlic and spring onions. Season well and cook gently, stirring, for 1-2 minutes without colouring. Add the lobster meat and then the wine. Add a little more seasoning, then allow the wine to bubble and reduce right down for 2-3 minutes. Don't cook for longer than this or the lobster will go rubbery. Add the tomatoes, cook for one minute, then remove from the heat. Drain the pasta and add to the sauce. Toss well, then stir in the herbs, season to taste and serve drizzled with olive oil.


The easiest pastas to make

Tagliatelle with Summer Truffle

The best truffles are gathered in the winter, but since just a small one could cost up to £80, why not try the more economical summer variety, as used in this recipe?
Serves 4

480g dried tagliatelle
150g butter
100ml vegetable or chicken stock
30g summer truffle, very finely sliced
salt and freshly ground black pepper

Put the butter and stock into a small pan over a low heat. When the butter has melted, whisk to form a sauce. Remove from the heat and set aside.

Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3-4 minutes, until al dente. Drain well, then toss with the butter sauce. Season to taste and serve immediately, topped with the truffle slices.


Spaghetti with Peperoncini and Garlic

This is a very simple Italian standby dish. It can be quickly put together after a busy day at work because it uses just store-cupboard basics. Beware: the peperoncini can be very spicy.
Serves 2

240g dried spaghetti
2-3 tbsp olive oil
1 garlic clove, finely sliced
2 peperoncini (dried red chillies), crushed
1-2 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
freshly grated parmesan to serve

Bring a large pan of salted water to the boil. Add the spaghetti and stir as it starts to cook. Boil for 7-8 minutes, or according to packet instructions, until the pasta is al dente.

Meanwhile, heat the olive oil in a large deep frying pan, add the garlic and peperoncini and cook for 30 seconds, until soft, but without colouring.

Remove from the heat and set aside. Drain the cooked spaghetti and toss with the peperoncini and garlic. Stir in the chopped parsley, season to taste and scatter with parmesan before serving immediately. 

Basic Tomato Sauce

It's difficult to get really flavoursome tomatoes outside the Mediterranean, so don't be afraid to make sauces using canned plum tomatoes instead. My tip is to add a little sugar to cut through the acidity of the tomatoes - you'll be amazed at the difference it makes to the finished sauce.
Makes 4-6 portions

4 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 x 400g cans plum tomatoes
1 garlic clove, finely chopped
2 tsp tomato purée
pinch of sugar
1 sprig of fresh rosemary

Heat the olive oil in a pan over a medium heat. Add the onion and cook for 5 minutes, or until soft and translucent. Roughly squash the tomatoes with either your hands or a fork.Add them to the pan along with the garlic, tomato purée, sugar and rosemary.
Lower the heat and simmer for 25-35 minutes, or until the sauce is thick and jam-like in consistency.
Remove the rosemary spring and finish with a drizzle of olive oil. Store in the fridge for up to 4 days, or freeze until ready to use

ZABAGLIONE

Zabaglione

4 large egg yolks
1/4 cup granulated sugar
1/4 cup sweet Marsala wine

Place the egg yolks in the top of a double boiler or in a heatproof bowl that will fit for snugly over a large pan.  Place on a folded kitchen towel and beat with a whisk or hand held electric mixer until pale yellow.  Beat in the sugar about 1/2 a Tablespoon at a time, beating well after each addition.  Beat in the wine.  Pour about 1-inch of water in the bottom part of the double boiler and heat to simmering, NOT BOILING.  Reduce the heat to low.  Set the top of the double boiler or the heatproof bowl over the simmering water over thr simmering water and beat the zabaglione with a wire whisk until thick and foamy, at least seven minutes.  Pour into 4 wine glasses or dessert bowls. Serve at once.

LASAGNE SOUP

Lasagna Soup
SERVINGS 4

1 lb bulk Italian sausage
2 cups onions, chopped

1 cup carrot, diced

2 cups mushrooms, sliced
2 tablespoons garlic, minced
4 cups chicken broth
1 (14 1/2 ounce) can Italian-style stewed tomatoes, chopped
1 (10 3/4 ounce) can tomato sauce
1 cup mafalda pasta or 1 cup campanelle pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or 1 cup fresh mozzarella cheese, diced
1⁄4 cup parmesan cheese, shredded (for garnish)
4 teaspoons thinly sliced fresh basil (for garnish)




Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.

Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.

Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.

BASIC ALMOND BISCOTTI

BASIC ALMOND BISCOTTI

• 1 1/2 cups all-purpose flour 
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1/2 cup yellow cornmeal 
• 1 stick (8 tablespoons) unsalted butter, at room temperature 
• 1 cup sugar 
• 2 large eggs 
• 1 1/2 teaspoons pure almond extract 
• 3/4 cup sliced almonds, blanched or unblanched

Instructions

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.

Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.

Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.

If you turned off the oven, bring it back up to 350 degrees F.

Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet--this time standing them up like a marching band--and slide the sheet back into the oven.

Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.

Serving: These are good with just about anything--including themselves. Eat one, and you'll want another.

Storing: Because they are dry and they're fine if they get even drier, the biscotti will keep at room temperature, covered or not, for about a week. They can be frozen, but I rarely store them that way--mostly because they rarely last long enough to get wrapped up for long-term storage.

Playing Around

I'll get you started with some suggestions for varying these biscotti, but I know you'll have several of your own--just look in your cupboard for ideas.

Dried Fruit Biscotti: Add about 1/3 cup dried fruit, such as raisins, dried cherries, cranberries, apricots (chopped) or currants to the dough. If you'd like an extra shot of flavor, flame the fruits with a port, kirsch, dark rum or amaretto.

Spiced Biscotti: Whisk some spice into the flour mixture: ground cinnamon, ginger, cardamom or even black pepper. For cinnamon and ginger, use 1/2 to 1 teaspoon; for cardamom, 1/2 teaspoon; and for black pepper, 1/2 to 1 teaspoon. Start with the lesser amount, then make to-taste adjustments on the next batch. If you choose to add ginger, you could also add very small pieces of stem ginger in syrup (available at Asian markets and in the Asian foods sections of some supermarkets).

Anisette Biscotti: Many traditional biscotti are flavored with anise, and these can be too. For the best results, grind the aniseed (start with 1 1/2 teaspoons and, if you want, increase or decrease the amount in your next batch) in a food processor or blender with the sugar.

Nutty Biscotti: Substitute walnuts, pecans, hazelnuts or chopped macadamia nuts for the almonds, or following the theory that more is merrier, make the biscotti with a combination of nuts.

Lemon or Orange Biscotti: Rub the finely grated zest of 2 lemons or 1 orange into the sugar before beating the butter and sugar together. 

MILLECOSEDDE

Millecosedde
Makes 8 to 10 servings

1/4 pound dried cranberry (Roman) or red kidney beans

1/2 pound dried cannellini or Great Northern beans

1/4 cup olive oil

1 medium onion, peeled and diced

2 medium carrots, peeled and diced

1 medium rib celery, diced

1/4 pound mushrooms, white or cremini, cut in 1/4 inch dice

1/2 small head Savoy cabbage, or regular green cabbage, cored, shredded

1 (28-ounce) can Italian tomatoes, drained, juices reserved, chopped

1 tablespoon dried Italian seasoning

8 cups boiling water

1/4 pound lentils, rinsed and drained

1 (15- to 19-ounce) can chickpeas (garbanzo beans), drained, rinsed

1/2 pound tubetti, ditalini, or macaroni

1-1/2 teaspoons salt

1/4 teaspoon pepper

Romano or Parmesan cheese to grate on top

The night before place the dried beans in a bowl with water to cover by a few inches.  Let soak overnight, then drain and rinse the beans when ready to make the soup.

In a large, heavy pot saute onion, carrot and celery in the olive oil until softened, but not browned. Add mushrooms and continue cook until the liquid they give off evaporates and they begin to brown. Add the cabbage and sauté until the cabbage begins to wilt, about five minutes more. Add the chopped tomatoes and the Italian seasoning and continue to sauté for about five minutes.

Add boiling water to the pot, along with reserved juices from the canned tomatoes. Add beans. Bring to a boil, then reduce to a simmer, partially cover the pot, and simmer for 45 minutes.

Add lentils and continue to simmer, partially covered, until beans are tender, about one hour. Add extra water if the soup becomes too thick.

Add chickpeas and pasta. Season with salt and pepper. Continue to simmer until the pasta is cooked. Taste and correct seasoning.

Serve with the grated cheese.

RISOTTO

RISOTTO

When I first made this recipe about 20 years ago, I couldn't find arborio rice so I just used long grain.  I think it's just perfect. Even though I can now find the Italian short grain rice, I still prefer this recipe.

4 boneless, skinless chicken breasts

3 Tbsp. olive oil

1/2 tsp. salt

1/8 tsp. pepper

1 onion, finely chopped

3 cloves garlic, minced

2 cups uncooked regular long grain rice

4 to 6 cups chicken brot

1 tsp. dried basil leaves, if desired

1 cup grated Parmesan cheese

2 Tbsp butter

Cut chicken into bite sized pieces and sprinkle with salt and pepper. In heavy saucepan, heat olive oil over medium heat. Add onion and garlic, and cook for 5 minutes until tender. Add chicken pieces, and cook and stir until chicken begins to brown, about 3 minutes. Add rice, and stir to coat.

Add 1 cup chicken broth, and cook until liquid is reduced, stirring frequently. Continue to add chicken broth to keep rice covered, stirring frequently.

Add broth, stir, and cook for a total of about 25 minutes until rice is tender. Add basil, cheese, and butter just before serving and stir to melt.

Cover pot and let stand 5 minutes off the heat.

You can use as little as 4 cups or as much as 6 cups broth in this recipe. I don't like a runny risotto so I use the smaller amount. If you like your risotto soupier, you'll need more broth.

VENETIAN LIVER

Venetian Liver

2 tbsp. Olive oil
2 Tbsp butter (plus 1 tsp softened butter if you use demiglace)
2 medium onions, thinly sliced
½ cup plus 2 tsp. Sherry vinegar
2 liver calves liver steaks, about 7 ounces each
salt and pepper
1/4 cup flour
2 heaping Tbsp. demiglace (optional)
chopped flat parsley, for garnish

Cook the onions. In a saute pan, heat 1 Tbsp. of the oil over high heat. When the oil is hot add 1 Tbsp. of the butter. Allow the butter to foam and subside, then add the onions and cook over medium heat, stirring frequently with a wooden spoon, until they are soft and golden brown, about 1j0 minutes. Stir in ½ cup of the sherry vinegar and scrape up the good stuff, incorporating it into the onion mix. Remove from the heat and set aside.

Season the liver with salt and pepper. Place the flour on the plate and dredge each slice of liver in the flour. Shake off any excess. Heat the remaining Tbsp. Of oil in a clean pan over high heat, then add the second tablespoon of butter; wait a few seconds and then add the liver to the pan. Cook for about 2 minutes per side, turning carefully with a spatula; this should get you medium rare. Remove the liver to the serving platter and stir in the remaining 2 Tbsp. of vinegar, scraping, scraping...(at this point, if you have demi glace, stir that in too). Reduce over high heat for 1 minute, then add the cooked onions, (If you added demi-glace swirl in a small knob of soften butter if you like.) Stir in the chopped parsley and spoon the onions and sauce over the liver.

Tweaks and Improvs
It shouldn’t take a genius to figure out that one could add some nicely cook slices of bacon to the onions. Or that if you use the same recipe-only substituting Calvados for the sherry vinegar, and sauteed apple slices (along with the demi) for half the onions-you might get something really nice. Sauteed liver, the pan deglazed with raspberry vinegar, then boosted with demi, is surprisingly, disturbingly good as well. Ditto red wine vinegar. Just sautè the liver, remove from the pan, add some shallots, saute, deglaze with a bit of red wine vinegar, add demi, reduce. Swirl in a knob of butter and some chopped parsley at the end. Pour over your liver and eat.
　
　

POOR MAN'S PARMESAN

Poor Man’s Parmesan

It’s actually a classic Italian Thing. Don’t be shy.

Poor Man’s Parmesan (Toasted Bread Crumbs)

Makes 1/2 cup

2 tablespoon olive oil

1/2 cup bread crumbs*

Several tablespoons finely chopped parsley (or try other herbs like thyme, oregano, etc.)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Heat the oil over medium flame in a small saute pan. Add the bread crumbs, salt and pepper, and stir, cooking until crumbs have absorbed the oil. Add the parsley and cook another few minutes, until crumbs turn a golden brown. Remove from pan and serve as a topping to pasta dishes, salads, meats, etc.

*To make your own bread crumbs, rip up a few slices of bread, stale bread if you have it, and process in a food processor until broken into small pieces.

CHICKEN CACCIATORE

Chicken Cacciatore
Serves 4

1 4-lb chicken (or 4 # chicken pieces)
2 to 3 Tbsp. Flour
1/4 cup olive oil
2 Tbsp chopped French shallots
1 clove garlic, minced
1/4 cup tomato paste
½ cup white wine
1 tsp salt
1/4 tsp white pepper
3/4 cup chicken stock
1 bay leaf
1/8 tsp. thyme
1/8 tsp. Sweet marjoram
1 cup sliced or quartered fresh mushrooms
2 Tbsp brandy or muscatel wine (optional)

Cut chicken into individual pieces. Dredge pieces in flour. Sautè until golden brown in olive oil with the shallots. Add the garlic and cook it only briefly to keep from burning it.

Add the remaining ingredients to the sautèed chicken, cover, and simmer for 1 hour or until tender.

Serve with cooked pasta. Saute some minced garlic and parsley in butter and then toss the pasta with it. Sprinkle with Parmesan if you like.

PORCHETTA

Porchetta

1 (7-pound) boneless pork butt
Inside Seasonings:
3 Tbsp. Kosher salt
1 tsp. Black pepper
1 Tbsp. Ground fennel
1 Tbsp minced garlic
1 Tbsp chopped fresh thyme or rosemary
Outside Seasonings:
2 Tbsp kosher salt
1 tsp. Ground black pepper
4 Tbsp. Oil
1 large onion, cut into ½-inch slices

Make a vertical cut down the center of the pork, cutting only halfway through, then turn the knife to the right and cut halfway through. Do the same on the other side of the center cut. This technique is called butterflying.) This will open up the pork into a flat slab to allow you to season it well.

Using your hands, smear the seasoning all over the meat. I usually make a few small cuts inside the meat, about 1-inch deep, so that I can really get the seasonings worked in. Fold the pork back up and truss with kitchen twine. Coat the outside of the roast with salt and pepper.
Preheat the oven to 325 degrees.

Heat the oil in a dutch oven or roasting pan over medium high heat. Add the roast and sear on all sides until crusty and brown all over.

Arrange the sliced onion in a roasting pan and set the roast on top. Roast for 1 ½ to 2 hours, until the pork reaches an internal temperature of 145 degrees. Allow the roast to rest for at least 30 minutes before slicing.