“

ISBN-13: 978-1-61628-165-6ISBN-10: 1-61628-165-0

9 781616 281656

WILLIAMS-SONOMASKU# 3640729

RUSTIC ITALIAN3640729

U.S. $29.95 CAN $34.95

3640729

ISBN-13: 978-1-61628-165-6 ISBN-10: 1-61628-165-0

simple, authentic recipes for everyday cooking

Domenica Marchetti

Rustic Italia

Domenica

Marchetti

Rustic Italia

This collection reflects how I cook at home. My favorite dishes

to make for family and friends are uncomplicated ones—recipes that honor ingredients and the seasons, with a nod to my Italian heritage.”

simple, authentic recipes for everyday cooking

Rustic Italian

PHOTOGRAPHYmaren caruso

domenica marchetti

ANTIPASTIantipasti 12

ZUPPE E INSALATEsoups & salads 44

PASTA, RISOTTO E PIZZApasta, risotto & pizza 76

PESCE E CARNEfish & meat 108

CONTORNIsides 144

DOLCIdesserts 174

basic recipes 206wine guide 208salumi e formaggi guide 212

italian pantry staples 216

index 220

ANTIPASTIantipastiCAVOLFIORE PICCANTEpickled cauliflower with chile bread crumbs 17BURRATA, PEPERONI E COPPAburrata with roasted peppers and coppa 18CROSTINI CON RAPINI PICCANTItoasts with spicy broccoli rabe and pecorino 21CROSTINI CON PISELLI E MENTAtoasts with sweet pea purée and mint 22CROSTINI CON PROSCIUTTO E FICHItoasts with prosciutto, la tur, and figs 23CROSTINI CON GAMBERI E FINOCCHIOtoasts with shrimp and fennel 24 SPIEDINI DI GAMBERIgrilled shrimp and lemon skewers 27TORTINO DI VERDURA E FORMAGGIObeet green and parmesan tart 28CAPONATA ARROSTITAgrilled summer vegetables 29

DATTERI RIPIENIcambozola-stuffed dates wrapped in prosciutto 30BRUSCHETTA CON POMODORINItoasted bread with caramelized tomatoes and ricotta 33SUPPLÌ DI RISO CON FONTINAfontina-stuffed saffron rice croquettes 34POLPETTE IN SUGO CON BIETOLAmeatballs in swiss chard-tomato sauce 36SPIEDINI DI POLLO E PRUGNEgrilled chicken and plum skewers 38RICOTTA AL FORNObaked ricotta with toasted pine nuts 39CROSTATA AL POMODOROsummer tomato tart with goat cheese 41FOGLIE DI SALVIA FRITTEfried sage leaves with balsamic drizzle 42

18 ANTIPASTI

In a bowl, combine the roasted peppers, olive oil, vinegar, parsley, and 1/4 teaspoon salt and mix gently. Set aside.

In a large, dry grill pan or frying pan over high heat, cook 6 slices of the coppa until browned on the bottom and the edges begin to curl, 1–2 minutes. Turn and cook until browned and curling on the second side, 1–2 minutes longer. Transfer to a plate. Repeat to cook the remaining coppa.

Place the burrata in the center of a serving platter. Spoon the roasted pepper mixture around the cheese and arrange the coppa and crostini around the edges of the platter. Drizzle the cheese with additional olive oil, if desired, and serve.

WINE SUGGESTION: A FULL-BODIED WHITE FROM FRIULI, SUCH AS THOSE FROM THE

DISTRICTS COLLIO OR COLLI ORIENTALI DEL FRIULI

1 cup (8 oz/250 g) jarred roasted red or yellow peppers, drained and sliced

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 tablespoon aged balsamic vinegar

1 tablespoon minced fresh flat-leaf parsley

Fine sea salt

12 thin slices hot or sweet coppa

1 large ball (8 oz/250 g) burrata cheese

Crostini (page 206) for serving

SERVES 4

Burrata, a delicate ball of fresh mozzarella filled with curds and cream, is a remarkable experience all on its own. But I like to serve the cheese as part of an antipasti platter, with crostini, roasted peppers, and slices of grilled coppa.

BURRATA, PEPERONI E COPPABURRATA WITH ROASTED PEPPERS AND COPPA

ZUPPA DI FARRO CON VERDURAroasted vegetable and farro soup 48ZUPPA DI CAROTE E ZUCCAcarrot and winter squash soup with pancetta 51CREMA DI PEPERONI ARROSTITIroasted bell pepper soup with sourdough croutons 52MACCHERONI SPEZZATI IN BRODOchicken soup with broken noodles and spinach 53ZUPPA DI RISO SELVATICOwild rice soup with porcini and escarole 54ZUPPA DI PESCE ALLA LIVORNESElivorno fish stew 56PANZANELLAtuscan bread salad with caper dressing 57INSALATA TRICOLOREtricolor salad with bresaola and ubriaco cheese 59INSALATA DI POMODORItomato salad with basil vinaigrette 60

INSALATA DI MAREcitrusy shrimp and calamari salad 63SPINACI CON SCALOGNE E PANCETTAspinach salad with pickled shallot and pancetta 64LENTICCHIE AL LIMONE E ROSMARINOlentil salad with lemon-rosemary vinaigrette 65INSALATA VERDE CON DATTERIbutter lettuce with gorgonzola and dates 66INSALATA DI RUCHETTA CON FICHIarugula with figs, honey, and sovrano cheese 69BARBIETOLE CON ARANCIA ROSSAbeets with blood oranges and fennel 70FAGIOLINI CON RICOTTA SALATAstring bean salad with ricotta salata and lemon 73INSALATA DI FARRO CON FINOCCHIOfarro salad with fennel, endive, and hearts of palm 74

ZUPPE E INSALATEsoups & salads

70 ZUPPE E INSALATE

Preheat the oven to 400°F (200°C). In a roasting pan, toss the fennel bulb slices with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast for 20 minutes. Remove the foil and roast until tender and browned, about 20 minutes longer.

In a separate roasting pan, toss the beets with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast until tender, about 30 minutes.

Meanwhile, make the vinaigrette: In a bowl, whisk together the orange juice, vinegar, honey, 1 teaspoon salt, and pepper to taste. Drizzle in the olive oil, whisking constantly until emulsified.

Transfer the beets and fennel to a bowl. Drizzle with 2–3 tablespoons of the vinaigrette and toss gently to coat.

Arrange the orange slices on a serving platter and scatter the onion on top. Drizzle with 2–3 tablespoons of the vinaigrette and sprinkle with salt and pepper. Spoon the beets and fennel on top and drizzle the remaining vinaigrette over them. Sprinkle with the chopped fennel fronds and serve.

WINE SUGGESTION: A CRISP, DRY WHITE, SUCH AS GRILLO OR INZOLIA FROM SICILY

1 large fennel bulb, cored and cut crosswise into slices about 1/2 inch (12 mm) thick, plus1 tablespoon chopped fennel fronds

2 tablespoons extra-virgin olive oil

Fine sea salt and freshly ground black pepper

1 lb (500 g) beets, peeled and quartered

FOR THE VINAIGRETTE

2 tablespoons fresh blood orange juice

2 tablespoons red wine vinegar

2 tablespoons honey

Fine sea salt and freshly ground black pepper

1/4 cup (2 fl oz/60 ml) extra-virgin olive oil

3 blood oranges, peel and pith removed, cut crosswise into slices 1/4 inch (6 mm) thick

1/4 red onion, thinly sliced

SERVES 4–6

Around February, when I’m yearning for the fresh flavors of summer, I make this salad. The jewel tones of roasted beets, the citrusy tang of the oranges, and the bite of red onion are a wonderful antidote to the winter doldrums.

BARBIETOLE CON ARANCIA ROSSABEETS WITH BLOOD ORANGES AND FENNEL

PASTA, RISOTTO E PIZZApasta, risotto & pizzaBUCATINI CON CIPOLLE E PANCETTAbucatini with caramelized onions and pancetta 81FARROTTO CON PORCINI E PECORINOrisotto-style farro with porcini and pecorino 82 ORECCHIETTE CON LE ORTICHEorecchiette with butter-braised nettles 85 LUMACHE CON GAMBERI E POMODORIlumache with shrimp, tomatoes, and garlic 86SPAGHETTI CON RICOTTAspaghetti with grated tomato sauce and ricotta 87SPAGHETTINI CON ZUCCHINE E SPECKspaghettini with summer squash and crispy speck 88CAVATELLI CON FIORI DI ZUCCAcavatelli with zucchini blossoms 91TRENETTE AL PESTO DI PISTACCHItrenette with pistachio pesto 92

ZITI AL FORNO CON MELANZANEbaked ziti with eggplant and smoked scamorza 95LASAGNETTE CON SALSICCEfree-form spinach lasagne with sausage 96FETTUCCINE CON PISELLI E PROSCIUTTOfettuccine with peas, ricotta, and prosciutto 98PENNE INTEGRALI AL TONNOwhole-wheat penne with oil-cured tuna 101RISOTTO CON RADICCHIOprosecco risotto with radicchio 102RISOTTO PRIMAVERILEspring risotto with asparagus and fava beans 104PIZZA AL TAGLIO CON SPINACIroman-style pizza with spinach and olives 105PIZZETTE ALLA GRIGLIAindividual grilled pizzas 107

PASTA, RISOTTO E PIZZA 85

Bring a large pot of water to a boil over high heat. Wearing gloves to prevent stinging, cut the tough stems off the nettles and rinse well. Using the gloves or tongs, place in the boiling water and blanch until wilted, 1–2 minutes. Drain and let cool, then chop coarsely. Fill the pot with fresh water. Salt generously and bring to a boil.

While the water is heating, in a large saucepan over medium heat, melt the butter with the olive oil. Add the garlic and chile and stir to coat with the fat. Reduce the heat to medium-low and cook until the garlic is fragrant, 1–2 minutes. Add the nettles and 1 teaspoon salt. Using tongs, toss the greens to coat well. Reduce the heat to low, cover, and cook gently, stirring from time to time, until the greens are tender, about 10 minutes.

Add the orecchiette to the boiling water and cook until al dente, about 8 minutes or according to the package directions. Drain, reserving about 1/2 cup (4 fl oz/125 ml) of the cooking water. Transfer the pasta to the pan with the greens and toss well to combine. Add a splash or two of the pasta-cooking water to loosen the sauce, if needed. Sprinkle half of the cheese over the pasta and toss again. Divide among 4 shallow bowls, garnish each serving with some of the remaining cheese, and serve.

WINE SUGGESTION: SOAVE, A DRY WHITE FROM THE VENETO

I never thought I’d be able to make this dish, which hails from the Italian countryside, in my own kitchen, but happily, nettles are now available at many farmers’ markets come spring.

12 oz (375 g) stinging nettles

Fine sea salt

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

3 cloves garlic, finely chopped

1 small fresh hot chile, minced, or a generous pinch of red pepper flakes

1 lb (500 g) dried orecchiette or other short, sturdy pasta

3/4 cup (3 oz/90 g) freshly grated pecorino romano cheese

SERVES 4

ORECCHIETTE CON LE ORTICHEORECCHIETTE WITH BUTTER-BRAISED NETTLES

PESCE E CARNEfish & meatZUPPA DI VONGOLE CON SALSICCEclams with white wine, tomatoes, and sausage 113BRANZINO ARROSTO CON FARROroasted branzino with herbed farro 114TAGLIATA DI TONNO CON MELANZANEsliced tuna with eggplant salad and oregano oil 117ZUPPA DI COZZE AL FINOCCHIOmussel stew with fennel gremolata 118CAPESANTE CON SALSA VERDEpanfried scallops with salsa verde 121SARDINE ALLA GRIGLIA CON TONNOtuna-stuffed grilled sardines 122SOGLIOLA IMPANATA IN PADELLAsole fillets with hazelnut bread crumbs 124POLLO ARROSTO AL LIMONEbutterflied chicken roasted with lemons 125POLLO CON OLIVE E LIMONEchicken thighs with green olives and lemon 127

CONIGLIO ARROSTO ALLE ERBEroasted rabbit with rosemary, sage, and thyme 128RAGÙ DI MAIALE CON POLENTApork rib ragù with polenta 131SCALOPPINE DI MAIALE CON PORCINIpork scaloppine with marsala and porcini 132POLPETTONE ALLA FIORENTINAflorentine meatloaf with pecorino and wine 133BISTECCA CON PATATE CROCCANTItuscan-style steak with crispy potatoes 135TAGLIATA DI MANZO CON CARCIOFIsliced steak with garlic-sautéed artichokes 136ARROSTICINIabruzzese-style lamb skewers 139COSTOLE D’AGNELLO ALLA BRACEgrilled lamb chops with herb-almond pesto 140COSTOLE DI MAIALE IN PADELLApan-seared pork chops with meyer lemon 143

‘

PESCE E CARNE 121

In a food processor, combine the parsley, anchovies, garlic, bread crumbs, capers, 1/2 teaspoon salt, and a generous grinding of pepper. Pulse briefly to combine. Sprinkle in the vinegar and pulse again. With the motor running, drizzle in the 1/2 cup (4 fl oz/125 ml) olive oil and process until smooth. Scrape the sauce into a bowl.

Put the flour in a shallow bowl. Pat the scallops dry with paper towels and dredge lightly in the flour, shaking off the excess. In a large frying pan, heat the 2 tablespoons olive oil over medium heat. Arrange the scallops in the pan and sprinkle with a little salt and pepper. Sauté until nicely browned on the bottom, 2–3 minutes. Turn carefully and sauté until browned on the second side and opaque almost all the way through but still tender, 2–3 minutes longer.

Using a wide spatula, gently transfer the scallops to a serving platter and spoon some of the salsa verde over them. Serve, passing additional sauce at the table.

WINE SUGGESTION: ORVIETO, A DRY, EVERYDAY WHITE FROM UMBRIA

2 cups (2 oz/60 g) lightly packed fresh flat-leaf parsley leaves

2 imported Italian or Spanish anchovy fillets

1 clove garlic, coarsely chopped

1/2 cup (1 oz/30 g) fresh bread crumbs

1 tablespoon capers, rinsed and drained

Fine sea salt and freshly ground black pepper

1 tablespoon red wine vinegar

1/2 cup (4 fl oz/125 ml) extra-virgin olive oil, plus 2 tablespoons

1 cup (5 oz/155 g) unbleached all-purpose flour

1 lb (500 g) sea scallops, small side muscles removed

SERVES 4

I used to make this recipe with skate wings, but skate populations have declined precipitously due to overfishing. I now substitute sea scallops, which have a similar sweet, nutty flavor that pairs perfectly with this piquant sauce.

CAPESANTE CON SALSA VERDEPANFRIED SCALLOPS WITH SALSA VERDE

CONTORNIsidesZUCCA AL FORNO CON SALVIAroasted delicata squash with sage 149ASPARAGI AL FORNO CON ASIAGOspring asparagus and asiago gratin 150PEPPERONI IN PADELLA CON BALSAMICOsautéed mixed peppers with basil and balsamic 153CIPOLLINE IN AGRODOLCEbalsamic-braised cippolini 154SFORMATO DI FAGIOLINIbaked green bean custard 155CARCIOFI CON LE FAVEsautéed artichokes and fava beans 156SAUTÉ DI CAVOLO NERO E CECIspicy sautéed kale and chickpeas 159ZUCCHINE ALLA PARMIGIANAgrilled summer squash parmesan 160

RAPINI BRASATI CON OLIVEwhite wine–braised broccoli rabe with olives 163TORTA DI SCAROLA E OLIVEescarole and olive tart 164TORTA DI PATATE E FUNGHIroasted potato and mushroom strata 166FAGIOLINI IN SUGOtomato-braised romano beans with basil 167ENDIVIA ROSSA AL FORNObaked red endive with tomatoes and pancetta 168CAVOLO NERO CON PANCETTAsautéed kale with pancetta and onion 171BARBIETOLE GRATINATEbeet gratin with fontina and walnuts 172CROSTATA DI ZUCCAwinter squash crostata with young pecorino 173

156 CONTORNI

Juice of 2 lemons

4 large artichokes

2 tablespoons extra-virgin olive oil

4 oz (125 g) pancetta, cut into 1/4-inch (6-mm) dice

2 cloves garlic, very thinly sliced

1/2 cup (4 fl oz/125 ml) dry white wine

Fine sea salt and freshly ground black pepper

1 cup (5 oz/155 g) shelled, blanched, and peeled fava beans

2 tablespoons finely chopped fresh flat-leaf parsley

SERVES 4

Fill a bowl with cold water and add the lemon juice. Cut the stems off the artichokes, trim the end and tough skin around the stem, and place in the lemon water. Cut off one-third of the tops from the artichokes and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy chokes with a spoon. Cut them in half again and immerse the quarters in the lemon water.

In a heavy-bottomed sauté pan, heat the olive oil and pancetta over medium heat. Sauté until the pancetta is lightly crisped, about 10 minutes. Add the garlic, reduce the heat to medium-low, and sauté until the garlic is softened, about 5 minutes. Drain the artichokes, reserving 1/2 cup (4 fl oz/125 ml) of the reserved lemon water. Add the artichokes to the pan along with the reserved water, the wine, 1/2 teaspoon salt, and a little pepper. Raise the heat to medium-high and bring to a boil. Return the heat to medium-low, cover, and cook until the artichokes are almost tender but still a little firm, 15–20 minutes.

Stir in the fava beans. Cover and cook until the fava beans are tender, about 10 minutes. Uncover, raise the heat to medium, and cook until most of the liquid has been absorbed, about 5 minutes longer. Remove from the heat and stir in the parsley. Transfer to a serving bowl, pour the pan juices over the top, and serve.

WINE SUGGESTION: FALANGHINA OR GRECO DI TUFO FROM CAMPANIA

CARCIOFI CON LE FAVESAUTÉED ARTICHOKES AND FAVA BEANS

Fresh artichokes, both green and purple, start to appear in the Italian markets in March; they are arranged in beautiful piles and look like giant bouquets of flowers. Choose artichokes that feel heavy for their size and have tightly layered leaves.

DOLCIdessertsGRANITA DI MELONEmelon ice with mint and basil 179GELATO AL PISTACCHIOpistachio ice cream with shaved chocolate 180GELATO ALLA RICOTTA CON FRUTTAspiced ricotta ice cream with macerated berries 183SEMIFREDDO ALLE FRAGOLEfrozen strawberry-yogurt mousse 184PERE COTTE AL VINOpoached pears with mascarpone cream 185PANNA COTTA AL RABARBAROvanilla bean panna cotta with roasted rhubarb 186BISCOTTI AL LIMONE E ARANCIAcitrusy shortbread wedges with rosemary 189TORTA DI PRUGNE E MANDORLEplum-almond cake 190

CROSTATA DI MORE E ALBIOCCHEfree-form blackberry-apricot tart 193CROSTATA ALLA RICOTTA E CIOCCOLATAricotta and bittersweet chocolate crostata 194TORTA AL MASCARPONE CON AMARENEhoney-mascarpone cheesecake with sour cherries 195TORTA AL LIMONE E CIOCCOLATAlemon-chocolate olive oil cake 196FICHI AL FORNO CON BALSAMICObaked figs with balsamic honey and black pepper 199NETTARINE ALLA GRIGLIAgrilled nectarines with pecorino and honey 200MERINGHE ALLA NOCCIOLAchocolate-dipped hazelnut meringues 203TORTA SEMPLICE CON FRUTTA SECCAmarsala pound cake with dried fruit compote 204

200 DOLCI

Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.

In a small saucepan over medium-low heat, warm the honey with the butter and aniseed, stirring to help dissolve the honey, until the butter has melted and the mixture is fragrant, about 5 minutes.

Brush the cut sides of the nectarines generously with the honey mixture. Arrange the nectarines on the grill grate, cut side down, and cook until nicely grill marked and beginning to caramelize, 3–4 minutes. Turn and grill on the second side until slightly softened, about 3 minutes longer.

Place 2 nectarine halves on each of 4 dessert plates. Place a small wedge or two of cheese next to the nectarines and drizzle a little of the remaining honey mixture over the top of the fruit and cheese. Serve right away.

WINE SUGGESTION: PECORINO, A FRUITY WHITE FROM ABRUZZO OR LE MARCHE

1/4 cup (3 oz/90 g) wildflower or otherfull-flavored honey, such as star thistle, summer thistle, or mesquite

1 tablespoon salted butter

1/4 teaspoon aniseed, crushed

4 ripe but firm nectarines, halved and pitted

Small wedges of pecorino romano cheese for serving

SERVES 4

Grilling nectarines concentrates the fruits’ sweetness and imparts an earthy, almost savory flavor that pairs perfectly with a salty hard cheese and spiced honey, as in this summery dessert recipe.

NETTARINE ALLA GRIGLIAGRILLED NECTARINES WITH PECORINO AND HONEY

INDEX

AAbruzzese-Style Lamb Skewers, 139AlmondsGrilled Lamb Chops with Herb-Almond

Pesto, 140 Plum-Almond Cake, 190Antipasti, list of, 12Apricot-Blackberry Tart, Free-Form, 193Artichokes Sautéed Artichokes and Fava Beans, 156 Sliced Steak with Garlic-Sautéed

Artichokes, 136Arugula with Figs, Honey, and Sovrano

Cheese, 69Asparagus Spring Asparagus and Asiago Gratin, 150 Spring Risotto with Asparagus

and Fava Beans, 104

BBaked Figs with Balsamic Honey

and Black Pepper, 199Baked Green Bean Custard, 155Baked Red Endive with Tomatoes

and Pancetta, 168Baked Ricotta with Toasted Pine Nuts, 39Baked Ziti with Eggplant and Smoked

Scamorza, 95Balsamic-Braised Cipollini, 154Basic Egg Pasta Dough, 206Basic Tomato Sauce, 207Beans and lentils Baked Green Bean Custard, 155 Lentil Salad with Lemon-Rosemary

Vinaigrette, 65 Roasted Vegetable and Farro Soup, 48 Sautéed Artichokes and Fava Beans, 156 Spicy Sautéed Kale and Chickpeas, 159 Spring Risotto with Asparagus

and Fava Beans, 104 String Bean Salad with Ricotta Salata

and Lemon, 73 Tomato-Braised Romano Beans

with Basil, 167Beef Florentine Meatloaf with Pecorino

and Wine, 133 Sliced Steak with Garlic-Sautéed

Artichokes, 136 Tricolor Salad with Bresaola

and Ubriaco Cheese, 59 Tuscan-Style Steak with Crispy

Potatoes, 135Beet Gratin with Fontina and Walnuts, 172Beet Green and Parmesan Tart, 28

INDEX  221220  INDEX

Beets with Blood Oranges and Fennel, 70Free-Form Blackberry-Apricot Tart, 193Branzino, Roasted, with Herbed Farro, 114Breads and toasts Baked Ricotta with Toasted Pine Nuts, 39 Burrata with Roasted Peppers and Coppa, 18 Crostini, 206 Toasted Bread with Caramelized

Tomatoes and Ricotta, 33 Toasts with Prosciutto, La Tur,

and Figs, 23 Toasts with Shrimp and Fennel, 24 Toasts with Spicy Broccoli Rabe

and Pecorino, 21 Toasts with Sweet Pea Purée and Mint, 22 Tuscan Bread Salad with Caper

Dressing, 57Broccoli rabe Toasts with Spicy Broccoli Rabe

and Pecorino, 21 White Wine–Braised Broccoli Rabe

with Olives, 163Broth, Chicken, 207Bucatini with Caramelized Onions

and Pancetta, 81Burrata with Roasted Peppers

and Coppa, 18Butterflied Chicken Roasted

with Lemons, 125Butter Lettuce with Gorgonzola

and Dates, 66

CCakes Lemon-Chocolate Olive Oil Cake, 196 Marsala Pound Cake with

Dried Fruit Compote, 204 Plum-Almond Cake, 190Calamari and Shrimp Salad, Citrusy, 63Cambozola-Stuffed Dates Wrapped

in Prosciutto, 30Carrot and Winter Squash Soup

with Pancetta, 51Cauliflower, Pickled, with

Chile Bread Crumbs, 17Cavatelli with Zucchini Blossoms, 91Cheese. See also Ricotta Arugula with Figs, Honey,

and Sovrano Cheese, 69 Baked Green Bean Custard, 155 Baked Ziti with Eggplant and

Smoked Scamorza, 95 Beet Gratin with Fontina and Walnuts, 172 Beet Green and Parmesan Tart, 28 Burrata with Roasted Peppers

and Coppa, 18 Butter Lettuce with Gorgonzola

and Dates, 66

Cambozola-Stuffed Dates Wrapped in Prosciutto, 30

Fontina-Stuffed Saffron Rice Croquettes, 34

Free-Form Spinach Lasagne with Sausage, 96

Grilled Nectarines with Pecorino and Honey, 200

Grilled Summer Squash Parmesan, 160 guide to, 212–214 Honey-Mascarpone Cheesecake

with Sour Cherries, 195 Individual Grilled Pizzas, 107 Poached Pears with Mascarpone

Cream, 185 Roman-Style Pizza with

Spinach and Olives, 105 Spring Asparagus and Asiago Gratin, 150 String Bean Salad with Ricotta Salata

and Lemon, 73 Summer Tomato Tart with

Goat Cheese, 41 Toasts with Prosciutto, La Tur,

and Figs, 23 Toasts with Spicy Broccoli Rabe

and Pecorino, 21 Tricolor Salad with Bresaola and

Ubriaco Cheese, 59 Tuscan Bread Salad with Caper

Dressing, 57 Winter Squash Crostata with

Young Pecorino, 173Cheesecake, Honey-Mascarpone,

with Sour Cherries, 195Chicken Butterflied Chicken Roasted

with Lemons, 125 Chicken Broth, 207 Chicken Soup with Broken Noodles

and Spinach, 53 Chicken Thighs with Green Olives

and Lemon, 127 Grilled Chicken and Plum Skewers, 38Chocolate Chocolate-Dipped Hazelnut

Meringues, 203 Lemon-Chocolate Olive Oil Cake, 196 Pistachio Ice Cream with

Shaved Chocolate, 180 Ricotta and Bittersweet Chocolate

Crostata, 194Citrusy Shortbread Wedges

with Rosemary, 189Citrusy Shrimp and Calamari Salad, 63Clams with White Wine, Tomatoes,

and Sausages, 113Coppa and Roasted Peppers,

Burrata with, 18Crostini, 206

D + EDates Butter Lettuce with Gorgonzola

and Dates, 66 Cambozola-Stuffed Dates Wrapped

in Prosciutto, 30Desserts, list of, 174Eggplant Baked Ziti with Eggplant and

Smoked Scamorza, 95 Sliced Tuna with Eggplant Salad

and Oregano Oil, 117Endive Baked Red Endive with Tomatoes

and Pancetta, 168 Farro Salad with Fennel, Endive,

and Hearts of Palm, 74Escarole Escarole and Olive Tart, 164 Wild Rice Soup with Porcini

and Escarole, 54

FFarro Farro Salad with Fennel, Endive,

and Hearts of Palm, 74 Risotto-Style Farro with Porcini

and Pecorino, 82 Roasted Branzino with Herbed Farro, 114 Roasted Vegetable and Farro Soup, 48Fennel Beets with Blood Oranges and Fennel, 70 Farro Salad with Fennel, Endive,

and Hearts of Palm, 74 Mussel Stew with Fennel Gremolata, 118 Toasts with Shrimp and Fennel, 24Fettuccine with Peas, Ricotta,

and Prosciutto, 98Figs Arugula with Figs, Honey,

and Sovrano Cheese, 69 Baked Figs with Balsamic Honey

and Black Pepper, 199 Toasts with Prosciutto, La Tur, and Figs, 23Fish. See also Shellfish Livorno Fish Stew, 56 Roasted Branzino with Herbed Farro, 114 Sliced Tuna with Eggplant Salad

and Oregano Oil, 117 Sole Fillets with Hazelnut

Bread Crumbs, 124 Tuna-Stuffed Grilled Sardines, 122 Whole-Wheat Penne with Oil-Cured Tuna, 101Florentine Meatloaf with Pecorino

and Wine, 133Fontina-Stuffed Saffron Rice Croquettes, 34Free-Form Blackberry-Apricot Tart, 193

Free-Form Spinach Lasagne with Sausage, 96Fried Sage Leaves with Balsamic Drizzle, 42Frozen Strawberry-Yogurt Mousse, 184Fruit. See also specific fruits Marsala Pound Cake with Dried Fruit

Compote, 204

GGrains. See Farro; Polenta; RiceGreen beans Baked Green Bean Custard, 155 String Bean Salad with Ricotta Salata

and Lemon, 73Greens. See also specific greensGrilled Chicken and Plum Skewers, 38Grilled Lamb Chops with Herb-Almond

Pesto, 140Grilled Nectarines with Pecorino

and Honey, 200Grilled Shrimp and Lemon Skewers, 27Grilled Summer Squash Parmesan, 160Grilled Summer Vegetables, 29

H + I Ham. See Prosciutto; SpeckHazelnuts Chocolate-Dipped Hazelnut

Meringues, 203 Sole Fillets with Hazelnut Bread

Crumbs, 124Herbs. See specific herbsHoney-Mascarpone Cheesecake with

Sour Cherries, 195Ice, Melon, with Mint and Basil, 179Ice cream Pistachio Ice Cream with Shaved

Chocolate, 180 Spiced Ricotta Ice Cream with Macerated

Berries, 183Individual Grilled Pizzas, 107Italian pantry staples, 216–219

KKale Sautéed Kale with Pancetta and

Onion, 171 Spicy Sautéed Kale and Chickpeas, 159

LLamb Abruzzese-Style Lamb Skewers, 139 Grilled Lamb Chops with Herb-Almond

Pesto, 140Lasagne, Free-Form Spinach with

Sausage, 96Lemons Butterflied Chicken Roasted with

Lemons, 125

Chicken Thighs with Green Olives and Lemon, 127

Grilled Shrimp and Lemon Skewers, 27 Lemon-Chocolate Olive Oil Cake, 196 Lentil Salad with Lemon-Rosemary

Vinaigrette, 65 Pan-Seared Pork Chops with

Meyer Lemon, 143Lentil Salad with Lemon-Rosemary

Vinaigrette, 65Livorno Fish Stew, 56Lumache with Shrimp, Tomatoes,

and Garlic, 86

MMarsala Pound Cake with Dried Fruit

Compote, 204Meat. See Beef; Lamb; Pork; Rabbit; VealMeatballs in Swiss Chard–Tomato Sauce, 36Meatloaf, Florentine, with Pecorino

and Wine, 133Melon Ice with Mint and Basil, 179Meringues, Chocolate-Dipped Hazelnut, 203Mousse, Frozen Strawberry-Yogurt, 184Mushrooms Pork Scaloppine with Marsala

and Porcini, 132 Risotto-Style Farro with Porcini

and Pecorino, 82 Roasted Potato and Mushroom

Strata, 166 Wild Rice Soup with Porcini

and Escarole, 54Mussel Stew with Fennel Gremolata, 118

NNectarines, Grilled, with Pecorino

and Honey, 200Nettles, Butter-Braised, Orecchiette

with, 85Nuts Beet Gratin with Fontina and Walnuts, 172 Chocolate-Dipped Hazelnut

Meringues, 203 Grilled Lamb Chops with Herb-Almond

Pesto, 140 Pistachio Ice Cream with Shaved

Chocolate, 180 Plum-Almond Cake, 190 Sole Fillets with Hazelnut Bread

Crumbs, 124 Trenette with Pistachio Pesto, 92

OOlives Chicken Thighs with Green Olives

and Lemon, 127 Escarole and Olive Tart, 164 Roman-Style Pizza with Spinach

and Olives, 105

INDEX  223222  INDEX

White Wine–Braised Broccoli Rabe with Olives, 163

Onions Balsamic-Braised Cipollini, 154 Bucatini with Caramelized Onions

and Pancetta, 81Oranges, Blood, with Beets and Fennel, 70

PPancetta Baked Red Endive with Tomatoes

and Pancetta, 168 Bucatini with Caramelized Onions

and Pancetta, 81 Carrot and Winter Squash Soup

with Pancetta, 51 Sautéed Kale with Pancetta

and Onion, 171 Spinach Salad with Pickled Shallot

and Pancetta, 64Panna Cotta, Vanilla Bean, with Roasted

Rhubarb, 186Pan-Seared Pork Chops with

Meyer Lemon, 143Pasta and noodles Baked Ziti with Eggplant and Smoked

Scamorza, 95 Bucatini with Caramelized Onions

and Pancetta, 81 Cavatelli with Zucchini Blossoms, 91 Chicken Soup with Broken Noodles

and Spinach, 53 Fettuccine with Peas, Ricotta,

and Prosciutto, 98 Free-Form Spinach Lasagne with

Sausage, 96 Lumache with Shrimp, Tomatoes,

and Garlic, 86 Orecchiette with Butter-Braised

Nettles, 85 Spaghettini with Summer Squash and

Crispy Speck, 88 Spaghetti with Grated Tomato Sauce

and Ricotta, 87 Trenette with Pistachio Pesto, 92 Whole-Wheat Penne with

Oil-Cured Tuna, 101Pasta dough Basic Egg Pasta Dough, 206 Spinach Pasta Dough, 207Pears, Poached, with Mascarpone

Cream, 185Peas Fettuccine with Peas, Ricotta,

and Prosciutto, 98 Toasts with Sweet Pea Purée and Mint, 22Peppers Burrata with Roasted Peppers

and Coppa, 18

Roasted Bell Pepper Soup with Sourdough Croutons, 52

Sautéed Mixed Peppers with Basil and Balsamic, 153

Pesto Grilled Lamb Chops with Herb-Almond

Pesto, 140 Trenette with Pistachio Pesto, 92Pickled Cauliflower with Chile Bread

Crumbs, 17Pistachios Pistachio Ice Cream with Shaved

Chocolate, 180 Trenette with Pistachio Pesto, 92Pizza Individual Grilled Pizzas, 107 Pizza Dough, 206 Roman-Style Pizza with Spinach

and Olives, 105Plums Grilled Chicken and Plum Skewers, 38 Plum-Almond Cake, 190Poached Pears with Mascarpone

Cream, 185Polenta, Pork Rib Ragù with, 131Pork. See also Pancetta; Prosciutto Burrata with Roasted Peppers

and Coppa, 18 Clams with White Wine, Tomatoes,

and Sausages, 113 Florentine Meatloaf with Pecorino

and Wine, 133 Free-Form Spinach Lasagne with

Sausage, 96 guide to salumi, 214 Meatballs in Swiss Chard–Tomato

Sauce, 36 Pan-Seared Pork Chops with

Meyer Lemon, 143 Pork Rib Ragù with Polenta, 131 Pork Scaloppine with Marsala

and Porcini, 132 Spaghettini with Summer Squash

and Crispy Speck, 88 Toasts with Sweet Pea Purée and Mint, 22Potatoes Roasted Potato and Mushroom

Strata, 166 Tuscan-Style Steak with Crispy

Potatoes, 135Poultry. See ChickenProsciutto Cambozola-Stuffed Dates Wrapped

in Prosciutto, 30 Fettuccine with Peas, Ricotta,

and Prosciutto, 98 Toasts with Prosciutto, La Tur,

and Figs, 23Prosecco Risotto with Radicchio, 102

RRabbit, Roasted, with Rosemary, Sage,

and Thyme, 128Radicchio, Prosecco Risotto with, 102Rhubarb, Roasted, Vanilla Bean Panna Cotta

with, 186Rice Fontina-Stuffed Saffron Rice

Croquettes, 34 Prosecco Risotto with Radicchio, 102 Spring Risotto with Asparagus and

Fava Beans, 104 Wild Rice Soup with Porcini

and Escarole, 54Ricotta Baked Ricotta with Toasted

Pine Nuts, 39 Fettuccine with Peas, Ricotta,

and Prosciutto, 98 Ricotta and Bittersweet Chocolate

Crostata, 194 Spaghetti with Grated Tomato Sauce

and Ricotta, 87 Spiced Ricotta Ice Cream with

Macerated Berries, 183 Toasted Bread with Caramelized

Tomatoes and Ricotta, 33Risotto Prosecco Risotto with Radicchio, 102 Spring Risotto with Asparagus and

Fava Beans, 104Risotto-Style Farro with Porcini and

Pecorino, 82Roasted Bell Pepper Soup with Sourdough

Croutons, 52Roasted Branzino with Herbed Farro, 114Roasted Delicata Squash with Sage, 149Roasted Potato and Mushroom Strata, 166Roasted Rabbit with Rosemary, Sage,

and Thyme, 128Roasted Vegetable and Farro Soup, 48Roman-Style Pizza with Spinach

and Olives, 105

SSage Leaves, Fried, with Balsamic Drizzle, 42Salads Arugula with Figs, Honey, and Sovrano

Cheese, 69 Beet and Fennel Salad with Blood

Oranges, 70 Butter Lettuce with Gorgonzola

and Dates, 66 Citrusy Shrimp and Calamari Salad, 63 Farro Salad with Fennel, Endive, and

Hearts of Palm, 74 Lentil Salad with Lemon-Rosemary

Vinaigrette, 65 Spinach Salad with Pickled Shallot

and Pancetta, 64

String Bean Salad with Ricotta Salata and Lemon, 73

Tomato Salad with Basil Vinaigrette, 60 Tricolor Salad with Bresaola and

Ubriaco Cheese, 59 Tuscan Bread Salad with Caper

Dressing, 57Sardines, Tuna-Stuffed Grilled, 122Sauce, Basic Tomato, 207Sausages Clams with White Wine, Tomatoes,

and Sausages, 113 Free-Form Spinach Lasagne with

Sausage, 96Sautéed Artichokes and Fava Beans, 156Sautéed Kale with Pancetta and Onion, 171Sautéed Mixed Peppers with Basil and

Balsamic, 153Scallops, Panfried, with Salsa Verde, 121Shallot, Pickled, and Pancetta, Spinach

Salad with, 64Shellfish. See also Shrimp Citrusy Shrimp and Calamari Salad, 63 Clams with White Wine, Tomatoes,

and Sausages, 113 Livorno Fish Stew, 56 Mussel Stew with Fennel Gremolata, 118 Panfried Scallops with Salsa Verde, 121Shortbread Wedges, Citrusy, with

Rosemary, 189Shrimp Citrusy Shrimp and Calamari Salad, 63 Grilled Shrimp and Lemon Skewers, 27 Livorno Fish Stew, 56 Lumache with Shrimp, Tomatoes,

and Garlic, 86 Toasts with Shrimp and Fennel, 24Sides, list of, 144 Sole Fillets with Hazelnut Bread

Crumbs, 124Soups. See also Stews Carrot and Winter Squash Soup

with Pancetta, 51 Chicken Soup with Broken Noodles

and Spinach, 53 Roasted Bell Pepper Soup with

Sourdough Croutons, 52 Roasted Vegetable and Farro Soup, 48 Wild Rice Soup with Porcini

and Escarole, 54Spaghettini with Summer Squash and

Crispy Speck, 88Spaghetti with Grated Tomato Sauce

and Ricotta, 87Speck Spaghettini with Summer Squash

and Crispy Speck, 88 Toasts with Sweet Pea Purée and Mint, 22Spiced Ricotta Ice Cream with Macerated

Berries, 183

Spicy Sautéed Kale and Chickpeas, 159Spinach Chicken Soup with Broken Noodles

and Spinach, 53 Escarole and Olive Tart, 164 Free-Form Spinach Lasagne with

Sausage, 96 Roman-Style Pizza with Spinach

and Olives, 105 Spinach Pasta Dough, 207 Spinach Salad with Pickled Shallot

and Pancetta, 64Spring Asparagus and Asiago Gratin, 150Squash Carrot and Winter Squash Soup

with Pancetta, 51 Cavatelli with Zucchini Blossoms, 91 Grilled Summer Squash Parmesan, 160 Grilled Summer Vegetables, 29 Roasted Delicata Squash with Sage, 149 Spaghettini with Summer Squash and

Crispy Speck, 88 Winter Squash Crostata with Young

Pecorino, 173Stews Livorno Fish Stew, 56 Mussel Stew with Fennel Gremolata, 118Strawberry-Yogurt Mousse, Frozen, 184String Bean Salad with Ricotta Salata

and Lemon, 73Summer Tomato Tart with Goat Cheese, 41Swiss Chard–Tomato Sauce,

Meatballs in, 36

TTarts Beet Green and Parmesan Tart, 28 Escarole and Olive Tart, 164 Free-Form Blackberry-Apricot Tart, 193 Ricotta and Bittersweet Chocolate

Crostata, 194 Summer Tomato Tart with Goat

Cheese, 41 Winter Squash Crostata with Young

Pecorino, 173Toasts. See Breads and toastsTomatoes Baked Red Endive with Tomatoes

and Pancetta, 168 Basic Tomato Sauce, 207 Clams with White Wine, Tomatoes,

and Sausages, 113 Grilled Summer Squash Parmesan, 160 Lumache with Shrimp, Tomatoes,

and Garlic, 86 Meatballs in Swiss Chard–Tomato

Sauce, 36 Spaghetti with Grated Tomato Sauce

and Ricotta, 87

Summer Tomato Tart with Goat Cheese, 41

Toasted Bread with Caramelized Tomatoes and Ricotta, 33

Tomato-Braised Romano Beans with Basil, 167

Tomato Salad with Basil Vinaigrette, 60 Tuscan Bread Salad with Caper

Dressing, 57Trenette with Pistachio Pesto, 92Tricolor Salad with Bresaola and Ubriaco

Cheese, 59Tuna Sliced Tuna with Eggplant Salad

and Oregano Oil, 117 Tuna-Stuffed Grilled Sardines, 122 Whole-Wheat Penne with Oil-Cured

Tuna, 101Tuscan Bread Salad with Caper Dressing, 57Tuscan-Style Steak with Crispy

Potatoes, 135

VVanilla Bean Panna Cotta with Roasted

Rhubarb, 186Veal Florentine Meatloaf with Pecorino

and Wine, 133 Meatballs in Swiss Chard–Tomato

Sauce, 36Vegetables. See also specific vegetables Grilled Summer Vegetables, 29 Roasted Vegetable and Farro Soup, 48

WWalnuts and Fontina, Beet Gratin with, 172White Wine–Braised Broccoli Rabe with

Olives, 163Whole-Wheat Penne with Oil-Cured

Tuna, 101Wild Rice Soup with Porcini and

Escarole, 54Wine guide red wines, 208–209 sparkling wines, 211 white wines, 209–211Winter Squash Crostata with Young

Pecorino, 173

YYogurt-Strawberry Mousse, Frozen, 184

ZZucchini Cavatelli with Zucchini Blossoms, 91 Grilled Summer Vegetables, 29 Spaghettini with Summer Squash

and Crispy Speck, 88

RUSTIC ITALIAN

Conceived and produced by Weldon Owen, Inc.

In collaboration with Williams-Sonoma, Inc.

3250 Van Ness Avenue, San Francisco, CA 94109

A WELDON OWEN PRODUCTION

Copyright © 2011

Weldon Owen, Inc. and Williams-Sonoma, Inc.

All rights reserved, including the right of reproduction

in whole or in part in any form.

Color separations by Embassy Graphics in Canada

Printed and bound by Toppan-Leefung in China

First printed in 2011

10 9 8 7 6 5 4 3 2 1

Library of Congress Control Number: 2011925883

ISBN-13: 978-1-61628-165-6

ISBN-10: 1-61628-165-0

Weldon Owen is a division of

415 Jackson Street, Suite 200, San Francisco, CA 94111Telephone: 415 291 0100 Fax: 415 291 8841

www.wopublishing.com

PHOTO CREDITS

Maren Caruso: All photography except the following: Jean Blaise-Hall: 45, 46 (lower right), 61, 78 (lower

left), 90, 145, 146 (lower left), 215 Ray Katchatorian: 13, 14 (lower left, lower right), 25, 40, 46 (upper right),

72, 78 (upper right, lower right), 110 (upper left, lower left), 146 (upper right), 176 (upper right, lower right)

Jason Lowe: 46 (upper left, lower left) Kana Okada: 118, 176 (upper left) France Ruffenach: 176 (lower left)

Kate Sears: 1 (upper left), 14 (upper right), 109, 198

ACKNOWLEDGMENTS

From Domenica Marchetti: Heartfelt thanks to my dear friend and agent, Lisa Ekus; to editors Amy Marr and

Julia Humes, who were a pleasure to work with; and to Hannah Rahill, for giving me the opportunity to work

on such a fun project. Thank you also to my husband, Scott, for sharing his time and his knowledge of Italian

wine; and to my children, Nick and Adriana, for (mostly) enthusiastically eating whatever is put in front of them.

Weldon Owen wishes to thank the following people for their generous support in producing this book: Linda

Bouchard, Leah Brown, Becky Duffet, Sean Franzen, Jennifer Hale, Alexa Hyman, Jeff Jahn, James Khani,

Cathy Lee, Julie Nelson, Carrie Neves, Jennifer Newens, Elizabeth Parson, Sharon Silva, Scott Vance, Jason

Wheeler, and Tracy White Taylor.

WILLIAMS-SONOMA, INC.

Founder and Vice-Chairman Chuck Williams

WELDON OWEN, INC.

CEO and President Terry Newell

VP, Sales and Marketing Amy Kaneko

Director of Finance Mark Perrigo

VP and Publisher Hannah Rahill

Associate Publisher Amy Marr

Editor Julia Humes

Creative Director Emma Boys

Art Director Alexandra Zeigler

Junior Designer Anna Grace

Production Director Chris Hemesath

Production Manager Michelle Duggan

Color Manager Teri Bell

Photographer Maren Caruso

Food Stylist Robyn Valarik

Prop Stylist Christine Wolheim