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Easy Italian30 Classic Recipes
b y t h e e d i t o r s o f s a v e u r m a g a z i n e
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Tom Nicolosi (right), owner of DiNics Roast Pork in Philadelphia, and his son, Joe Nicolosi,tuck into pulled pork Italiano sandwiches ( for a recipe, see page 73).
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Easy Italian30 Classic Recipes
b y t h e e d i t o r s o f s a v e u r m a g a z i n e
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TABLE OF CONTENTS
Intodction6STARTERS
Swt nd So Eggplnt
Rlih11Std Gn12Cmy Polnt with
Mhoom nd Spinch15Pto Foccci16Bkd Clm21Sping Riotto22Bd nd Tomto Sld25SOUPS
Vgtbl Sop28Bd nd Tomto Sop31Minton32Ecol Sop35
PASTA
Tglitll with Bologn
Sc38Spghtti Cbon41Spghtti nd Mtbll42Ctlli with Boccoli
Rb nd Sg47Tntt with Pto, GnBn, nd Potto48Pt with Tomto
nd Eggplnt51Cokcw Pt with
Almond Pto52Lingin with Clm
nd Chil55Pt with Chickn
56MAIN DISHES
Swt nd So Glzd
Pok Chop61Swodfh Pttnc62Rotd Lmb Shold
with Potto66Bid Vl Shnk69Stk with Hb Sc70Plld Pok Itlino
Sndwich73Eggplnt Pmn74
SWEETS
Zbglion with Mixd
Bi79Vnill Pdding with
Stwbi80Pin Nt Cooki83Th Itlin Pnty85Itlin Whit Win90Itlin Rd Win91Tbl o Eqilnt92Indx93
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INTRODUCTION
Its no wonder were always cooking Italian. Many o Italysmost satisying oods are also some o the worlds simplestto prepare. Take spaghetti carbonara, that luscious Romanpasta dish: Its made with little more than parmigiano-reggiano, eggs, cured pork, and a liberal dose o blackpepper, tossed together just beore serving. Or savory
veal shanks braised in wine until theyre all-o-the-bonetender: The meal virtually cooks itsel. Italian ood may
be inherently easy, but that doesnt make it any less brilliant.Its success rests in quality ingredients and spare tehniquesthat allow favors to shine. A quick saut o escarole is
vibrant with anchovies and plenty o garlic; day-old bread istransormed into a beautiul salad thanks to ripe tomatoes,resh herbs, and olive oil. This book eatures the regionaldishes that are in heaviest rotation in Italian home kitchens,rom Emilia-Romagnas buttery pastas to Tuscanys creamypolentas to Sicilys sun-sweetened tomato sauces. Considerthese recipes your culinary road mapcomplete with cookingtips, wine pairings, serving suggestions, and inormationabout Italian oods history and loreto la dolce vita.theeditors
To subscribe to saveur,your defnitive guide to theworld o authentic ood, visitsaveur.com/subscribe.
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Zia (Aunt) Pina at her restaurant, which shares her name, near the Vucciria market in Palermo, Sicily.
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Whether its an array o cold dishes ora simple plate o polenta, these classic
frst courses are as simple to prepare asthey are delicious to eat.
Starters
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Italian soups are soulul simmers, like favorulsummer vegetable, rustic meatball-studded
escarole, or the kind o hearty minestrone youcrave on a winters day.
Soups
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Easy Italian 28
12 cup packed basil leaves
14 cup extra-virgin olive oil,plus more or drizzling
2 tbsp. minced fat-lea parsley
4 cloves garlic
12 medium onion, cut intochunks
8 oz. red new potatoes, cutinto 12-inch cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, coredand minced
Kosher salt, to taste
3 oz. spinach, trimmed andrinsed (about 2 looselypacked cups)
112 cups canned cannellinibeans, rinsed
1 cup resh or rozen greenpeas
12 small head rise, leavescut into bite-size pieces(about 2 cups)
Freshly ground blackpepper, to taste
Freshly grated parmigiano-reggiano, or serving
1Place half the basil, 2 tbsp. oil, parsley, garlic, andonion in the bowl of a food processor and process until
slightly chunky. Heat the remaining oil in an 8-qt. pot
over medium-high heat and add the herb-garlic mixture.
Cook, stirring often, until the juices from the onion
mixture have evaporated, about 5 minutes. Add the potatoes,
celery, carrots, and tomatoes. Cook, stirring often, untilthe vegetables are golden, about 6 minutes. Add salt
and 4 cups water and bring to a boil. Reduce the heat
to medium-low; cover and cook, stirring occasionally,
until the vegetables are tender, about 20 minutes.
2Stir in the spinach, beans, peas, and frise and cook untilthe greens are wilted and just tender, about 10 minutes;
season with salt and pepper and stir in the remaining basil.
To serve, ladle the soup into bowls, sprinkle with
parmigiano, and drizzle with oil.
Cooking NoteServe this soup with crusty Italian bread orbruschetta, rubbed with garlic and drizzled with oil.
VEGETABLE SOUPZuppa di Verdure
S E R V E S 1
Chef and cookbook author Lidia Bastianich provided the recipe for this delicious
soup, in which the vegetables are cooked quickly to preserve their bright flavor.
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Easy Italian 32
or the pesto:
2 c ackd bail lav
12 c gad amigian-
ggian
12 b. xa-vigin liv il
12 . k al
1 clv galic, cd
12 lm ma, cd
K al and gnd
black , a
or the soup:
14 c xa-vigin liv il
1 z. anca, mincd
5 clv galic, fnly
cd
3 mdim ca, ld
and fnly cd
2 ib cly, fnly cd
1 yllw nin, fnly
cd
12 mdim zccini,
cd
14 ad Savy cabbag,
cd and inly ddd
8 c cickn ck
7 daind wl ld
cannd ma,
cd
13 c bkn did
agi
1 15-z. can cannllini ban
1Make the pesto: Process the basil, parmigiano, oil, salt,garlic, and tomato in a ood processor until fnely ground.
Season with salt and pepper, and set aside.
2Make the soup: Heat the oil in a 6-qt. saucepan overmedium-high heat; add the pancetta and cook, stirring
oten, until the at has rendered, about 2 minutes. Addthe garlic, carrots, celery, and onion and reduce the heat
to medium; cook, covered and stirring occasionally, until
crisp-tender, 1215 minutes. Add the zucchini and cabbage;
cook, covered, until wilted, 35 minutes. Add the stock and
tomatoes, and bring to a boil. Add the pasta and cook until
al dente, about 8 minutes. Mash hal the beans with a ork;
add to the soup along with the whole beanscook until
warmed through. Season with salt and pepper. Ladle the
soup into bowls; serve with pesto dolloped on top.
Cooking NoteYou can save time by using store-bought basilpesto rather than making it rom scratch, and the fnished
soup will still be delicious.
MINESTRONES E R V E S 8 1 0
Minestrone means big soup, an apt name or this hearty simmer o vegetables,white beans, and pasta in a savory tomato broth. In northwest Italy, minestrone is
garnished with pesto, which imparts an herbaceous lavor.
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The Italian way with noodles is legendary.Pasta is a canvas for creativity, whether
mixed with a rich rag, a vibrant vegetablesaut, or a velvety sauce of cheese and cream.
Pasta
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Easy Italian 38
TAGLIATELLE WITH
BOLOGNESE SAUCETagliatelle con Rag alla Bolognese
S E R V E S 4
Cooks in the city of Bologna and surrounding hills of Emilia-Romagna takepride in their signature slow-simmered meat sauce tossed with fresh egg pasta.
This recipe comes from chef Anna Nanni, at Trattoria Amerigo dal 1934,a beloved restaurant in the region.
1 28-oz. can whole peeled
tomatoes in juice
14 cup extra-virgin olive oil
2 tbsp. unsalted butter
1 rib celery, fnely chopped
12 medium yellow onion,
fnely chopped
12 medium carrot, fnely
chopped
Kosher salt and reshly
ground black pepper,
to taste
114 lbs. ground bee chuck
12 lb. ground pork shoulder
1 4-oz. piece pancetta,
fnely chopped
12 cup dry red wine
2 tbsp. tomato paste
1 lb. resh egg pasta,
such as tagliatelle
Grated parmigiano-
reggiano, or serving
1Put the tomatoes and their juice into a blender; pureuntil smooth and set aside.
2Heat the oil and butter in a large heavy-bottomed potover medium heat. Add the celery, onion, and carrot, seasonwith salt and pepper, and cook, stirring frequently, until
soft and lightly browned, about 15 minutes. Reduce the heat
to low and cook, stirring occasionally, until very soft and
caramelized, about 15 minutes more.
3Add the beef and pork and cook, stirring and breakingup the meat with a wooden spoon, until the meat begins to
brown, about 10 minutes. Add the pancetta and continue
cooking, stirring occasionally, until its fat has rendered,
about 10 minutes more. Increase the heat to medium, add
the wine, and simmer, stirring constantly, until evaporated,
about 5 minutes. Add the tomato paste and cook, stirring
frequently, for 2 minutes. Add the reserved tomato pure,
reduce the heat to low, and simmer, stirring occasionally,
until the sauce is very thick, about 3 hours. Season the
rag with salt and pepper.
4Bring a large pot of salted water to a boil, and add thepasta; cook until al dente, about 7 minutes. Drain the pastaand add it to the rag; toss until the pasta is well coated with
sauce. Serve with grated parmigiano.
Wine PairingAn earthy, rustic red, such as a sagrantinorom Umbria, stands up well to the sweet-savory favor o this
meaty sauce.
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Easy Italian 66
34 cup extra-virgin olive oil
2 tbsp. crushed red chile
fakes
2 tbsp. dried oregano
4 cloves garlic, minced1 bunch parsley, minced
Kosher salt and reshly
ground black pepper,
to taste
1 67-lb. leg o lamb,
trimmed
8 large russet potatoes,
peeled and quartered
1Heat the oven to 500F. In a medium bowl, combine theoil, chile fakes, oregano, garlic, parsley, and salt and pepper
to make a paste, and rub the paste over the surace o the
lamb. Set the lamb in a large roasting pan and place the
pan in the oven; roast until the lamb is browned, about
30 minutes.
2Reduce the oven temperature to 400F, cover the lambwith aluminum oil, and continue cooking or 40 minutes.
3Remove the oil, add the potatoes to the pan, and toss withthe rendered at; continue cooking until the potatoes are
tender and an instant-read thermometer inserted into the
thickest part o the lamb reads 140F, about 4550 minutes
more. Let rest or 20 minutes beore serving.
Wine PairingSicilys rosso di Etna has the mineralbackbone to enhance the sweet, herbaceous favors o this
roasted lamb.
ROASTED LAMB SHOULDER
WITH POTATOESCosciotto di Agnello con Patate
S E R V E S 8
Roasted herb-crusted lamb is a traditional Easter dish across Sicily. In this version,potatoes cooked right alongside the lamb drink in the savory pan drippings.
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Berries with freshly whipped custard;creamy panna cotta; almond-rich meringue
cookies: Italian desserts are simplepleasures that are blessedly easy to make.
Sweets
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Easy Italian 80
1Put 3 tbsp. cold water into a small bowl and add thegelatin; set aside to let soten or 5 minutes. Meanwhile,
heat the cream, 34 cup sugar, and vanilla bean along with
the seeds in a 2-qt. saucepan over medium heat. Cook,stirring oten, until the mixture is heated and the sugar
dissolves, 5 minutes. Remove the pan rom the heat and stir
in the soaked gelatin until its dissolved; add the buttermilk
and pour the mixture through a fne strainer into a large
measuring cup. Divide the custard between six 8-oz.
ramekins and rerigerate until set, about 4 hours.
2Meanwhile, toss the remaining sugar, strawberries, andvin santo in a medium bowl; rerigerate or 30 minutes. To
serve, immerse the ramekins in a baking dish hal ull o hot
water or 510 seconds; invert the ramekins onto serving
plates to release the panna cotta. Spoon the strawberries
and their juice around each panna cotta.
Cooking NoteIf fresh berries are not in season, you cansubstitute fresh pears prepared in the same way.
312 tsp. unfavored powdered
gelatin
223 cups heavy cream
34 cup plus 2 tbsp. sugar
1 vanilla bean, split
lengthwise, seeds
removed and reserved
223 cups buttermilk
1 lb. strawberries, hulled
and halved lengthwise
2 tbsp. vin santo, port, or
brandy
VANILLA PUDDING WITH
STRAWBERRIESPanna Cotta
S E R V E S 6
Panna cotta translates literally as cooked cream, and thats really allit isa luscious dessert that can be whipped up quickly on the stovetop and
let to set in the rerigerator. A syrup o strawberries saturated in a rich winesuch as vin santo is the classic companion.
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ITALIAN RED W INES
Italy produces more winethan any other nation.
Much is rustic, everyday
table wine, but there are
also legendary reds. Among
the most amiliar o these
is chianti, made primarily
rom Tuscanys sangiovese
grape. The star o the variety
is ull-bodied chianticlassico, rom the heart o
the Chianti district, located
between Florence and Siena;
it has deep notes o black
cherry and leather, and is
perect with steak. In the
province o Cuneo, southwest
o Alba in the Piedmont, the
king o wines, barolo, is
made in dierent styles.Traditional barolo is made
or aging, with powerul
acidity, tannins, and avors
o berry, earth, and tar. Drink
it with succulent braised
meats. Soter and lusher,
younger barolos are great
with rags and rich risottos,
as are jammy primitivo winesrom Puglia. Hot days, cool
nights, and rich volcanic soil
lend spicy minerality to
grapes grown on Sicilys
Mount Etna. Rosso di Etna
wines go beautiully with
swordsh or lamb dishes.
From Trentinos sandy Adige
valley in the shadow o theDolomites, the little-known
teroldego rotaliano has a
heady ragrance, lively ruit,
and a bitter almond nish
that makes a great match
or hearty pork or vegetable
dishes; the regions plummy,
spicy Lagrein is also a
avorite. Another excitingregional red is Le Marches
lacrima di Morro dAlba,
which smells o lavender
and tastes o pepper and
strawberries; its wonderul
with the regions native
trufes and mushrooms. Also
great is Venetos refosco
easy to drink and earthy, its
great with pork, poultry, andlamb. And lastly, sagrantino
di Montefalco, rom Umbria,
has the tannins that made it
suitable or aging, but also an
earthiness with lots o ruit
that makes it perect or
braised meat sauces.
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Copyright 2011 Weldon Owen Inc.
All rights reserved. No part of this book may be reproduced in any form
without written permission from the publisher.
ISBN: 978-1-61628-418-3
Design by Dave Weaver
Conceived and produced with by Weldon Owen Inc.415 Jackson Street, Suite 200, San Francisco, CA 94111
Telephone: 415 291 0100 Fax: 415 291 8841
and Weldon Owen are divisions of