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mushroom salad with lemon, thyme & parmigiano S e r v e s 6 1 large lemon 2 Tbs. minced shallot (about 1 small) 2 Tbs. chopped fresh flat-leaf parsley 1 Tbs. coarsely chopped fresh thyme Pinch of freshly grated nutmeg Kosher salt and freshly ground black pepper 1/3 cup plus 1 Tbs. extra-virgin olive oil 1 lb. button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick Scant 1/2 cup shaved Parmigiano-Reggiano (use a vegetable peeler) Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak. 1. Finely grate 1 tsp. zest from the lemon and then squeeze 2 Tbs. of juice. In a large serving bowl, mix the zest and juice with the shallot, parsley, thyme, nutmeg, 11/2 tsp. salt, and a few grinds of pepper. Whisk in the olive oil. Add the mushrooms and stir gently to coat. Let the salad marinate for 10 minutes. 2. Just before serving, stir the mushrooms again, season to taste with salt and pepper, and scatter the Parmigiano on top. —Jennifer McLagan PER SERVING: 160 CALORIES | 3G PROTEIN | 4G CARB | 15G TOTAL FAT | 2.5G SAT FAT | 10G MONO FAT | 1.5G POLY FAT | 0MG CHOL | 300MG SODIUM | 1G FIBER
grilled sourdough panzanella M a k e s a b o u t 6 c u p s ; s e r v e s 4 t o 6 4 1/2-inch-thick slices sourdough (from the center of a boule; about 8 oz.) 1/2 11/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 small shallot, thinly sliced into rings 3 Tbs. red-wine vinegar 1 small clove garlic, coarsely chopped lb. ripe, meaty tomatoes, cut into 1/2-inch dice (about 31/2 cups) 1 small English cucumber, seeded and cut into 1/2-inch dice (about 11/2 cups) 3 Tbs. chopped fresh basil 3 Tbs. chopped fresh mint 2 Tbs. capers, rinsed The sharp edge of a stainless-steel serrated knife cuts through tomatoes quickly and easily. If you like, try a knife specifically made for slicing tomatoes. 1. Heat a gas grill with all burners on medium. Brush the bread with 1/4 cup of the olive oil and season it with 1/4 tsp. kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until nicely browned, 3 to 4 minutes per side. When the bread is cool enough to handle, cut it into 1/2-inch cubes. 2. In a small bowl, soak the shallot in the vinegar for 10 minutes. With a slotted spoon, transfer the shallot to a large bowl, reserving the vinegar. Sprinkle the garlic with 1/4 tsp. kosher salt and mash it into a paste on a cutting board with the side of a chef’s knife. Whisk the mashed garlic, the remaining 1/4 cup olive oil, 1/4 tsp. kosher salt, and 1/8 tsp. pepper into the reserved vinegar. 3. Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with the shallot. Season the panzanella to taste with kosher salt and pepper and serve. —Allison Ehri Kreitler PER SERVING: 370 CALORIES | 7G PROTEIN | 40G CARB | 20G TOTAL FAT | 3G SAT FAT | 14G MONO FAT | 2.5G POLY FAT | 0MG CHOL | 760MG SODIUM | 4G FIBER
Page 1 and 2: Italian 200 Recipes for Authentic I
Page 3 and 4: © 2012 by The Taunton Press, Inc.
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gemelli with asparagus and carameli
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continued from p. 79 basic cream sa
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spaghetti with garlic, hot pepper &
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orzo with shiitakes, caramelized on
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spaghetti with arugula, tomato & ri
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fettuccine with tomatoes, capers &
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tortellini in broth with roasted ve
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aked ziti with tomato, mozzarella &
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pasta shells with chickpeas, fennel
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continued from p. 96 ravioli pasta
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campanelle with sausage and leeks S
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gemelli with cauliflower, scallions
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farfalle in a broth of wild mushroo
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asparagus ravioli with brown butter
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spaghetti with green garlic and oli
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cavatappi with artichokes and three
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avioli with grilled vegetable sauce
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orecchiette with caramelized garlic
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gnocchi with sausage and leek ragù
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spaghetti alla carbonara S e r v e
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120 p A s ta
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eef and pork ragù lasagne S e r v
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spaghetti and meatballs m a k e s 1
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otini with spiced tomato and black
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ucatini in a spicy tomato sauce wit
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neapolitan rib and sausage ragù M
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classic meat lasagne m a K e S T h
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fettuccine with tuna, lemon & fried
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capellini with shellfish, haricots
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tortellini en brodo M a k e s a b o
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herbed farfalle and grilled chicken
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spaghetti with spicy shrimp, cherry
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pasta with tuna, tomato & green oli
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linguine with shrimp, caramelized o
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orecchiette with broccoli raab and
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Black Bean Soup Pork Scaloppine wit
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chicken with marsala, mushrooms & g
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chicken breasts stuffed with prosci
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chicken piccata with fried capers S
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aised italian chicken with green be
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tuscan grilled chicken, sausage & s
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oasted turkey breast, porchetta sty
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eaded veal scaloppine with tricolor
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pork scaloppine with prosciutto, sa
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170 m a i n c o u r s e s
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ollito misto S e r v e s 1 0 t o 1
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pan-seared steak pizzaiola S e r v
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eggplant parmigiana S e r v e s 4 F
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continued from p. 177 All about Egg
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Black barley Bean risotto Soup with
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creamy polenta M a k e s a b o u t
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gorgonzola polenta M a k e s a b o
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isotto of sweet sausage and broccol
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isotto alla milanese S e r v e s 6
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Corn: A Buyer’s Guide There are f
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All about Barley Barley is probably
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preparing artichoke bottoms 1. Fill
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utternut squash risotto with bacon
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parsnip risotto with pancetta and s
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alsamic-glazed brussels sprouts Bla
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sautéed broccoli raab with balsami
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gratin of sautéed cauliflower, tom
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fava beans with prosciutto, mint &
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acini di pepe pasta with zucchini a
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cannellini beans with lemon, roaste
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desserts rustic fig and raspberry m
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grilled fresh figs with ice cream a
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carefully transfer the cookies to a
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tips for making the crust • If yo
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gingerbread biscotti M a k e s a b
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how to make biscotti Don’t overmi
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A Few Tools Make Things Easy Nougat
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lemon curd filling 6 egg yolks 3/4
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c o n t r i b u t o r s Bruce Aidel
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James Peterson worked in a number o
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i n d e x A Acini di Pepe Pasta wit
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K Kale Cannellini Bean and Kale Sou
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Sausage, 121 Baked Ziti with Tomato
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COOKING Authentic Italian Home Cook
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