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starters, salads & soups broccoli raab and cannellini beans on garlic bread p. 4 cherry tomatoes stuffed with mozzarella & basil p. 5 stuffed mushrooms with pancetta, shallots & sage p. 6 pear, cranberry & blood orange mostarda p. 7 eggplant parmigiana rolls with pine nuts and baby arugula p. 9 grilled goat cheese crostini with a tangle of marinated roasted peppers p. 10 frico (cheese crisps) p. 12 mussels stuffed with spinach and parmesan p. 13 tomato and olive pizzettas with aged goat cheese p. 14 prosciutto-wrapped melon with mint and white balsamic vinegar p. 16 involtini of roasted bell peppers p. 17 bruschetta with grilled eggplant and vidalia onion p. 18 bruschetta with herbed tomatoes p. 19 fennel and orange salad with red onion and olives p. 20 mushroom salad with lemon, thyme & parmigiano p. 21 grilled sourdough panzanella p. 22 tuscan white bean salad p. 23 creamy tomato-basil soup p. 23 white bean soup with sautéed shrimp and garlic croutons p. 24 pasta e fagioli p. 26 capellini and kale soup p. 28 minestra di pasta e piselli p. 29 cannellini bean and kale soup with sausage p. 30 cabbage and white bean soup p. 31
occoli raab and cannellini beans on garlic bread S e r v e s 2 o r 3 11/2 11/2 1 bunch broccoli raab, washed Tbs. extra-virgin olive oil; more for drizzling 1 small onion, finely chopped to 2 tsp. finely chopped fresh rosemary 2 cloves garlic, minced, plus 1 whole clove to rub on the toast Crushed red pepper flakes 1 15-oz. can cannellini beans, rinsed and drained Kosher salt and freshly ground black pepper 2 to 4 thick slices sturdy country-style bread, preferably sourdough Lemon wedges or red-wine vinegar This classic appetizer can be varied to suit your taste (see the sidebar below). 1. Peel the larger stems of the broccoli raab and slice them thinly. Chop the leaves coarsely. Heat the oil in a 10-inch skillet. Add the onion and rosemary and cook over medium-high heat until the onion softens and begins to color, about 5 minutes. Add the minced garlic and a pinch or two of red pepper flakes and cook for 1 minute. Add the chopped raab leaves and stems along with 1 cup of water and cook, stirring occasionally, until the raab is wilted, about 5 minutes. Add the beans (and more water as needed) until the greens are cooked, about another 15 minutes. Season well with salt and pepper. 2. Meanwhile, toast the bread on the grill or under the broiler. Rub one side of the toast with the reserved garlic clove. Set a slice or two of bread on each plate. Spoon the beans and greens over the toast. Drizzle olive oil liberally over the beans and greens. Top with a squeeze of lemon juice or a splash of redwine vinegar. —Deborah Madison PER SERVING: 460 CALORIES | 16G PROTEIN | 72G CARB | 13G TOTAL FAT | 2G SAT FAT | 8G MONO FAT | 2G POLY FAT | 0MG CHOL | 1,090MG SODIUM | 13G FIBER Variations • Cover the toast with a layer of shaved Parmesan, Asiago, or Monterey Dry Jack cheese before adding the greens and beans. Or shave thin flakes of cheese over the sandwich. • Cover the toast with a layer of thinly sliced fresh mozzarella cheese and broil it until the cheese bubbles and melts. Top with the beans and greens. • Try milder greens, such as chard or spinach. Collards are also good, but they’ll take longer to cook. • Try French green lentils in place of the beans and garnish with a sieved or crumbled hard-cooked egg. 4 s ta r t e r s , s a l a d s & s o u p s
Page 1 and 2: Italian 200 Recipes for Authentic I
Page 3 and 4: © 2012 by The Taunton Press, Inc.
Page 5 and 6: cavatelli with arugula and ricotta
Page 7: uschetta with Black Bean Soup herbe
Page 11 and 12: stuffed mushrooms with pancetta, sh
Page 14 and 15: eggplant parmigiana rolls with pine
Page 16 and 17: grilled garlic bread S e r v e s 8
Page 18 and 19: mussels stuffed with spinach and pa
Page 21 and 22: prosciutto-wrapped melon with mint
Page 23 and 24: uschetta with grilled eggplant and
Page 25 and 26: fennel and orange salad with red on
Page 27 and 28: grilled sourdough panzanella M a k
Page 29 and 30: white bean soup with sautéed shrim
Page 31 and 32: pasta e fagioli M a k e s 1 6 c u p
Page 33 and 34: capellini and kale soup S e r v e s
Page 35 and 36: cannellini bean and kale soup with
Page 37 and 38: Black Bean Soup with pizza Sweet wi
Page 39 and 40: pizza dough M a k e s 4 i n d i v i
Page 41 and 42: calzone S e r v e s 4 1 recipe Pizz
Page 43 and 44: pickled mushroom and gruyère pizza
Page 45 and 46: pizza with goat cheese S e r v e s
Page 48 and 49: grilled pizza with tomato-balsamic
Page 50 and 51: pizza dough Y i e l d s a b o u t 1
Page 52 and 53: pasta spaghetti with summer tomato
Page 54 and 55: summer tomato sauce m a k e s a b o
Page 56 and 57: Cooking Pasta Properly Help your pa
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fettuccine with green beans and wal
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spicy capellini S e r v e s 6 1/3 c
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orecchiette with caramelized onions
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igatoni with sun-dried tomato and f
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gnocchi with creamy gorgonzola sauc
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orecchiette with tomatoes, basil &
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fettuccine with artichokes, hazelnu
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gnocchi with brown butter, sage & p
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cool penne with olives, capers & fe
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sicilian vegetable lasagne M a k e
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gemelli with asparagus and carameli
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spinach and ricotta lasagne S e r v
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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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grilled eggplant with olive, orange
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glazed carrots with marsala S e r v
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fava beans with prosciutto, mint &
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sautéed escarole with raisins, pin
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acini di pepe pasta with zucchini a
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cauliflower sformato S e r v e s 6
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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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how to assemble tiramisù Break one
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hazelnut butter M a k e s a b o u t
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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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