Many people who were not raised in a wine drinking family decide they want to start drinking wine in their adult years, both because it adds a lovely flavor to meals and because of the health benefits. How do you get started with healthy wine drinking? First off, it would be impossible for me (or any other 3rd party) to tell you what type of wine YOU are likely to enjoy, flavor wise. We all have different taste buds! Maybe you have a sweet tooth and would love the light, White Zinfandel variety. Learn more.
Strengthen your homemade pasta dough by substituting one half cup or less of semolina flour in place of an equal amount of all-purpose flour. If using a processor to mix the dough, it will not need as much kneading as when it is mixed by hand. If the pasta becomes sticky at any point while working with the dough, dust it lightly with flour. Also, dust the equipment you are working with, such as the rolling pin or the rollers in the pasta machine, to prevent the dough from sticking. Learn more.
LINGUINE WITH CALAMARI AND GARLIC
For a delicious Italian dinner, begin with an antipasto platter of marinated mushrooms and artichoke hearts, sardines, shrimp, slices of salami and fresh mozzarella. Breadsticks and a green salad are nice with the pasta. Finish with biscotti, grapes and pears.
1/2 pound linguine
4 rolled anchovies with capers, from 2-ounce tin; anchovies crushed,
oil reserved
1/2 pound cleaned calamari (squid), thinly sliced crosswise
3 large garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
3/4 cup dry white wine
1/2 cup thinly sliced fresh basil leaves or 1 tablespoon dried
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between
2 plates and serve.
2 Servings; Can Be Doubled.
Bon Appétit
WILD RICE DRESSING WITH APPLES AND CHESTNUTS
Cooking a pot of rice is much easier than tearing up and toasting bread for stuffing. Assembling the side dish a day ahead saves time, too.
1 cup wild rice
1 (7.25-ounce) jar peeled whole chestnuts, halved
1/2 cup chopped fresh Italian parsley
4 tablespoons olive oil
12 ounces sweet Italian sausage, casings removed, sausage crumbled
1 large onion, chopped (about 2 1/2 cups)
2 large Granny Smith apples, unpeeled, cored, cut into 1/2-inch cubes
2 1/2 teaspoons dried thyme
1 cup low-salt chicken broth
Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.
Makes 8 servings.
Bon Appétit
November 2006
BROCCOLI-MASCARPONE SOUP
Start with a spread of smoked salmon, bread, crème fraîche, lemon wedges, and capers. Then serve this satisfying yet light soup as the first course.
3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives
Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.
Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
Makes 8 servings.
Bon Appétit
December 2006
AUTUMN SUCCOTASH
2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley
Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.
Makes 8 servings.
Bon Appétit
November 2006
STUFFING HASH WITH FRIED EGGS AND ARUGULA
Super-simple and super-satisfying — for breakfast, brunch, or supper.
1 link spicy Italian sausage (about 4 ounces), casing removed
2 cups stuffing
2 large eggs
1/2 cup arugula leaves
Crumble sausage into medium nonstick skillet; cook over medium-high heat until no longer pink, about 6 minutes. Pour off fat from skillet. Add stuffing and cook until well browned, flattening with back of spatula and turning and flipping occasionally, about 12 minutes. Divide stuffing between 2 plates (do not clean skillet). Fry eggs over easy in same skillet. Top stuffing with eggs, then arugula. Season with salt and pepper; serve.
Makes 2 servings.
Bon Appétit
November 2006
SWEET POTATO SOUP WITH FRIED PANCETTA AND ROSEMARY CROUTONS
This elegant soup doesn't look or taste anything like leftovers.
1 (3-ounce) package thinly sliced pancetta (Italian bacon), chopped
3 tablespoons butter, divided
1 cup (scant) sliced shallots (3 large)
1 1/2 teaspoons minced fresh rosemary, divided
2 cups mashed peeled red-skinned sweet potatoes (yams)
3 1/2 cups (or more) low-salt chicken broth
1 cup (1/3-inch) cubes country-style sourdough bread
Sauté pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer pancetta to paper towels.
Add 1 1/2 tablespoons butter to drippings in same saucepan; add shallots and reduce heat to medium. sauté until shallots are soft and golden, about 4 minutes. Stir in 1 teaspoon rosemary, then mashed sweet potatoes and 31/2 cups broth. Bring to boil. Reduce heat to medium-low and simmer 10 minutes to blend flavors, adding more broth by 1/4 cupfuls to thin soup, if desired. Season to taste with salt and pepper. Puree soup in blender or processor if necessary.
Meanwhile, melt remaining 11/2 tablespoons butter in small skillet over medium-high heat. Add bread cubes and remaining 1/2 teaspoon rosemary and sauté until croutons are crisp and golden, about 3 minutes.
Ladle soup into bowls. Top with croutons and pancetta and serve.
Makes 4 servings.
Bon Appétit
TURKEY, MUSHROOM, AND BARLEY RISOTTO
Barley replaces arborio in this "risotto."
6 cups (or more) low-salt chicken broth
1 cup pearl barley
1 ounce dried porcini mushrooms, broken in half if very large
2 tablespoons butter
1 large (10- to 12-ounce) onion, chopped
1 large Bosc pear, halved, cored, cut into 1/2-inch cubes
2 cups diced cooked dark turkey meat
1/3 cup dry Marsala
1/2 cup chopped fresh Italian parsley
Bring 6 cups broth, barley, and mushrooms to boil in large saucepan. Cover; cook over medium-low heat until barley is just tender, stirring occasionally and adding more broth by 1/4 cupfuls if barley becomes dry, about 35 minutes.
Meanwhile, melt butter in large skillet over medium-high heat. Add onion; sprinkle lightly with salt and pepper. sauté until golden brown, about 10 minutes. Add pear and sauté until just tender, about 5 minutes. Add turkey.
Add barley mixture and Marsala to turkey mixture. Simmer until creamy, adding more broth if dry. Mix in most of parsley. Season with pepper. Mound in bowl. Sprinkle with remaining parsley.
Makes 4 main-course servings.
Bon Appétit
ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS
In Italy a no-cook pasta sauce is known as salsa cruda, and makes a wonderful one-dish dinner. In this version, the combination of artichokes, olives, capers, and lemon zest is not only beautiful, but bold in flavor.
8 quarts water
3 tablespoons salt
1 pound small pasta shells
Salsa Cruda:
1 (6-ounce) jar artichoke hearts, drained
1/4 cup drained and rinsed capers
1/2 cup pitted and chopped Kalamata olives
juice and zest of 1 lemon
2 (6 1/2 ounce) cans imported Italian tuna in olive oil, drained
1/2 cup extra-virgin olive oil
freshly ground black pepper to taste
1/2 cup chopped fresh flat-leaf parsley leaves
In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
Preparation time: 10 minutes; cooking time: 15 minutes
Makes 4 servings.
Stylish One-Dish Dinners
10-MINUTE PENNE WITH CAPONATA SAUCE
Years ago when I moved from North Carolina to New York, I'd never heard of caponata — an Italian roasted eggplant salad that can now be bought by the can in every supermarket. It was my piano teacher, Stanley Lock, who introduced me to this delicacy. Stanley liked to stir caponata into a chickpea casserole. I've since learned many other uses for it and this one is a favorite (my un-orthodox Tex-Mex variation substitutes bottled salsa for caponata.)
2 tablespoons extra-virgin olive oil (the fruitiest you can find)
2 medium-size scallions, trimmed and thinly sliced (include some green tops)
1 1/2 cups frozen bell pepper stir-fry mix (red, green and yellow peppers; do not thaw)
Two 7 3/4-ounce cans caponata, with their liquid
1/4 cup chicken broth or water
1/4 cup coarsely chopped fresh basil
2 tablespoons coarsely chopped Italian (flat-leaf) parsley
Salt and freshly ground black pepper
1/2 pound penne or fusilli, cooked al dente by package directions and drained
1/3 cup freshly grated Parmesan cheese
1. Heat oil in large, heavy skillet over moderately high heat for 2 minutes. Add scallions, stir-fry mix, and garlic; reduce heat to moderate and cook, stirring, until scallions are limp and excess pepper juices evaporate, 3 to 5 minutes.
2. Add caponata and broth and simmer uncovered, stirring often, just until flavors mingle, about 5 minutes.
3. Mix in basil, parsley, and salt and papper to taste. Add penne and toss lightly to coat with sauce, sprinkle with grated cheese, and serve with additional grated Parmesan.
Variation: Penne with Salsa and Cilantro
Prepare as directed, substituting 2 cups milk, medium or hot salsa for caponata, beef broth for chicken, and coarsely chopped cilantro for basil, and toss in 1/3 cup crisp bacon crumbles along with pasta.
Tips: Cook the penne while the sauce simmers. To save on dish-washing, use a skillet that's pretty enough to go to the table.
Makes 4 servings
Dinners in a Dish or a Dash
August 2000
Jean Anderson
William Morrow
MOZZARELLA IN CARROZZA
1 large egg
2 tablespoons milk
1/2 cup toasted fresh bread crumbs
eight 1/4-inch-thick slices of Italian bread
1 3/4 teaspoons anchovy paste, or to taste
1/4 pound whole-milk mozzarella, cut into four 1/4-inch-thick slices
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 plum tomato, seeded and minced
1/4 teaspoon drained bottled green peppercorns (available at specialty food shops and many supermarkets)
finely chopped fresh parsley leaves for garnish
In a bowl whisk together the egg and the milk and transfer the mixture to a shallow bowl. Put the bread crumbs in another shallow bowl. Spread the bread slices with 1 1/2 teaspoons of the anchovy paste, put 1 slice of the mozzarella on each of 4 bread slices and top the mozzarella with the remaining bread slices, forming sandwiches. Working with 1 sandwich at a time, dip the sandwiches into the egg mixture, letting the excess drip off, and coat them with the bread crumbs. In a large heavy skillet heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in the fat sauté the sandwiches, turning them and gently flattening them with a spatula, for 6 minutes, or until the mozzarella is melted and the bread is golden. Divide the sandwiches between 2 heated plates and keep them warm. To the skillet add the lemon juice, the tomato, the green peppercorns, the remaining 1/4 teaspoon anchovy paste, and salt and black pepper to taste and cook the mixture over high heat, whisking, until it is heated through. Spoon the sauce over the sandwiches and sprinkle the sandwiches with the parsley.
Serves 2 as a first course.
Gourmet
New Year's Eve Dinners for Two
PASTA WITH CHICKEN, CURLY ENDIVE, AND BLUE CHEESE
1 pound gnocchi-shaped pasta (such as cavatelli) or shell pasta
3 tablespoons olive oil
1 large red onion, halved, sliced crosswise
4 skinless boneless chicken breast halves, cut crosswise into 1/3- to 1/2-inch-thick slices
4 teaspoons chopped fresh rosemary
1 head of curly endive, trimmed, very coarsely chopped (about 12 cups)
1 1/2 cups crumbled blue cheese (such as Maytag; about 9 ounces)
3/4 cup coarsely chopped toasted walnuts (optional)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large deep skillet over medium-high heat. Add onion; sauté until slightly softened, about 4 minutes. Sprinkle chicken with salt and pepper; add to skillet with rosemary and sauté until chicken is almost cooked through, about 4 minutes. Add endive; toss until slightly wilted and chicken is cooked through, about 1 minute.
Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add chicken mixture, blue cheese, and enough pasta cooking liquid to moisten; toss to blend. Season with salt and pepper. Transfer to large bowl; sprinkle with nuts, if desired.
Makes 6 servings.
Bon Appétit
PASTA "RAGS" WITH A THOUSAND HERBS
Stracci di Pasta Alle Mille Erbe
Rags to riches takes on new meaning when such strange bedfellows as basil, tarragon, mint, thyme, marjoram, and rosemary mingle with pasta to create totally new flavors. Every ingredient matters, so don't skimp on quality: If you have time, you owe it to yourself to use homemade pasta.
1 lb fresh pasta sheets or 3/4 lb no-boil lasagne sheets
Flour for dusting pasta dough (if using)
3/4 lb plum tomatoes (about 4 large)
1/3 cup extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh mint
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving
Special equipment: a scalloped pastry wheel
Accompaniment: extra-virgin olive oil for drizzling
If using fresh pasta, cut sheets into roughly 4- by 1-inch pieces with pastry wheel, then lightly dust with flour and arrange in 1 layer on paper-towel-lined large baking sheets. Let pasta dry until leathery but still pliable, 5 to 30 minutes. If using no-boil lasagne, break sheets into large pieces (about 4 by 1 inch).
Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water and cool. Peel off skin, beginning from scored end, with a paring knife and discard. Halve tomatoes and discard seeds, then cut tomatoes into 1/4-inch dice.
Stir together oil and herbs in a large bowl.
Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, 1 to 2 minutes for fresh pasta (time for dried pasta may vary). Drain, then toss with herb mixture. Add tomatoes, salt, pepper, and cheese and toss again. Season with salt and serve immediately, with additional cheese.
Makes 4 servings.
Gourmet
Features
January 2006; originally published 1996
Adapted from Locanda dell'Amorosa, Sinalunga, Italy
PASTA WITH SQUID, TOMATOES, AND CAPERS
There are two ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find here — try your local supermarket — than the small, thin Italian hot chiles.
Active time: 45 min Start to finish: 1 hr
1 lb cleaned squid, bodies and tentacles separated but kept intact
6 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise
1/2 lb grape or cherry tomatoes, halved
1/3 cup dry white wine
1/2 cup raisins
1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped
1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta
1/2 cup loosely packed torn fresh basil leaves
1/4 cup pine nuts, lightly toasted
1 (1- by 1/2-inch) strip fresh lemon zest, finely chopped
If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.
Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.
Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.
Makes 4 first-course servings.
Gourmet
Gourmet Entertains
PASTA WITH ARTICHOKES AND PARSLEY PESTO
Active time: 30 min Start to finish: 40 min
Served with a salad, this dish is a complete dinner. Though the procedure for trimming artichokes may look involved, it's really quite easy.
1/2 lemon
2 artichokes
2 cups fresh flat-leaf parsley
1/4 cup pine nuts, toasted
1/4 cup freshly grated parmesan
1 garlic clove, smashed
3 1/2 tablespoons extra-virgin olive oil
1/2 lb dried pasta such as campanelle (small, bell-shaped pasta) or small shells
Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.
Serves 2.
Gourmet
PASTA WITH SHRIMP AND BASIL VINAIGRETTE
Grilled zucchini adds extra flavor and texture to this light and pretty main course.
5 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup plus 2 tablespoons olive oil
2 1/2-ounce packages fresh basil leaves, chopped (about 3/4 cup)
1 1/2 pounds uncooked medium shrimp, peeled, deveined
1 pound gnocchi pasta or orecchiette pasta
4 zucchini, halved lengthwise
Olive oil
Freshly grated Parmesan cheese (optional)
Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.
Serves 4.
Bon Appétit
Bruce Tassone's Italian Dinner Picks
Bruce Tassone's Italian Desserts Picks