Rustic Italia simple, authentic recipes

for everyday cooking

Domenica Marchetti

Rustic Italian simple, authentic recipes
for everyday cooking
domenica marchetti
maren caruso
PHOTOGRAPHY

ANTIPASTI antipasti 12 ZUPPE salads 44 E INSALATE soups & PASTA, RISOTTO E PIZZA pasta, risotto & pizza 76 PESCEmeat CARNE E 108 fish & CONTORNI sides 144 DOLCI desserts
174

basic recipes 206 wine guide 208 salumi e formaggi guide 212 italian pantry staples 216 index
220

ANTIPASTI antipasti
CAVOLFIORE PICCANTE

pickled cauliflower with chile bread crumbs 17
BURRATA, PEPERONI E COPPA

DATTERI RIPIENI

cambozola- stuffed dates wrapped in prosciutto 30
BRUSCHETTA CON POMODORINI SUPPLÌ DI RISO CON FONTINA

burrata with roasted peppers and coppa 18
CROSTINI CON RAPINI PICCANTI CROSTINI CON PISELLI E MENTA

toasted bread with caramelized tomatoes and ricotta 33 fontina- stuffed saffron rice croquettes 34
POLPETTE IN SUGO CON BIETOLA SPIEDINI DI POLLO E PRUGNE RICOTTA AL FORNO

toasts with spicy broccoli rabe and pecorino 21 toasts with sweet pea purée and mint 22
CROSTINI CON PROSCIUTTO E FICHI

meatballs in swiss chard- tomato sauce 36 grilled chicken and plum skewers 38 baked ricotta with toasted pine nuts 39
CROSTATA AL POMODORO FOGLIE DI SALVIA FRITTE

toasts with prosciutto, la tur, and figs 23 toasts with shrimp and fennel 24
SPIEDINI DI GAMBERI

CROSTINI CON GAMBERI E FINOCCHIO

grilled shrimp and lemon skewers 27
TORTINO DI VERDURA E FORMAGGIO

summer tomato tart with goat cheese 41 fried sage leaves with balsamic drizzle 42

beet green and parmesan tart 28
CAPONATA ARROSTITA

grilled summer vegetables 29

18 ANTIPASTI

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 , PEPERONI E COPPA
BURRATA WITH ROASTED PEPPERS AND COPPA
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

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.

ZUPPE salads E INSALATE soups &
ZUPPA DI FARRO CON VERDURA

roasted vegetable and farro soup 48
ZUPPA DI CAROTE E ZUCCA

INSALATA DI MARE

citrusy shrimp and calamari salad 63
SPINACI CON SCALOGNE E PANCETTA

carrot and winter squash soup with pancetta 51
CREMA DI PEPERONI ARROSTITI

spinach salad with pickled shallot and pancetta 64
LENTICCHIE AL LIMONE E ROSMARINO INSALATA VERDE CON DATTERI

roasted bell pepper soup with sourdough croutons 52
MACCHERONI SPEZZATI IN BRODO ZUPPA DI RISO SELVATICO

lentil salad with lemon- rosemary vinaigrette 65 butter lettuce with gorgonzola and dates 66
INSALATA DI RUCHETTA CON FICHI

chicken soup with broken noodles and spinach 53 wild rice soup with porcini and escarole 54
ZUPPA DI PESCE ALLA LIVORNESE

arugula with figs, honey, and sovrano cheese 69
BARBIETOLE CON ARANCIA ROSSA

livorno fish stew 56
PANZANELLA

beets with blood oranges and fennel 70

tuscan bread salad with caper dressing 57
INSALATA TRICOLORE

FAGIOLINI CON RICOTTA SALATA

string bean salad with ricotta salata and lemon 73
INSALATA DI FARRO CON FINOCCHIO

tricolor salad with bresaola and ubriaco cheese 59
INSALATA DI POMODORI

farro salad with fennel, endive, and hearts of palm 74

tomato salad with basil vinaigrette 60

70 ZUPPE E INSALATE

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

BARBIETOLE CON ARANCIA ROSSA
BEETS WITH BLOOD ORANGES AND FENNEL
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

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.

PASTA, RISOTTO E PIZZA & pizza pasta, risotto
BUCATINI CON CIPOLLE E PANCETTA

bucatini with caramelized onions and pancetta 81
FARROTTO CON PORCINI E PECORINO ORECCHIETTE CON LE ORTICHE

ZITI AL FORNO CON MELANZANE LASAGNETTE CON SALSICCE

baked ziti with eggplant and smoked scamorza 95 free-form spinach lasagne with sausage 96
FETTUCCINE CON PISELLI E PROSCIUTTO

risotto-style farro with porcini and pecorino 82 orecchiette with butter-braised nettles 85
LUMACHE CON GAMBERI E POMODORI

fettuccine with peas, ricotta, and prosciutto 98
PENNE INTEGRALI AL TONNO RISOTTO CON RADICCHIO RISOTTO PRIMAVERILE

lumache with shrimp, tomatoes, and garlic 86
SPAGHETTI CON RICOTTA

whole-wheat penne with oil-cured tuna 101 prosecco risotto with radicchio 102 spring risotto with asparagus and fava beans 104
PIZZA AL TAGLIO CON SPINACI PIZZETTE ALLA GRIGLIA

spaghetti with grated tomato sauce and ricotta 87
SPAGHETTINI CON ZUCCHINE E SPECK CAVATELLI CON FIORI DI ZUCCA

spaghettini with summer squash and crispy speck 88 cavatelli with zucchini blossoms 91 trenette with pistachio pesto 92

roman-style pizza with spinach and olives 105 individual grilled pizzas 107

TRENETTE AL PESTO DI PISTACCHI

PASTA , RISOTTO E PIZZA 85

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 ORTICHE
ORECCHIETTE WITH BUTTER-BRAISED NETTLES
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.

PESCEmeat CARNE E fish &
ZUPPA DI VONGOLE CON SALSICCE BRANZINO ARROSTO CON FARRO

clams with white wine, tomatoes, and sausage 113 roasted branzino with herbed farro 114

CONIGLIO ARROSTO ALLE ERBE RAGÙ DI MAIALE CON POLENTA

roasted rabbit with rosemary, sage, and thyme 128 pork rib ragù with polenta‘ 131

TAGLIATA DI TONNO CON MELANZANE ZUPPA DI COZZE AL FINOCCHIO

sliced tuna with eggplant salad and oregano oil 117 mussel stew with fennel gremolata 118
CAPESANTE CON SALSA VERDE

SCALOPPINE DI MAIALE CON PORCINI POLPETTONE ALLA FIORENTINA

pork scaloppine with marsala and porcini 132 florentine meatloaf with pecorino and wine 133
BISTECCA CON PATATE CROCCANTI

panfried scallops with salsa verde 121 tuna-stuffed grilled sardines 122

tuscan-style steak with crispy potatoes 135
ARROSTICINI

SARDINE ALLA GRIGLIA CON TONNO SOGLIOLA IMPANATA IN PADELLA POLLO ARROSTO AL LIMONE POLLO CON OLIVE E LIMONE

TAGLIATA DI MANZO CON CARCIOFI

sliced steak with garlic -sautéed artichokes 136 abruzzese - style lamb skewers 139
COSTOLE D’AGNELLO ALLA BRACE COSTOLE DI MAIALE IN PADELLA

sole fillets with hazelnut bread crumbs 124 butterflied chicken roasted with lemons 125 chicken thighs with green olives and lemon 127

grilled lamb chops with herb-almond pesto 140 pan-seared pork chops with meyer lemon 143

PESCE E CARNE 121

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

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

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

SERVES 4

CAPESANTE CON SALSA VERDE
PANFRIED SCALLOPS WITH SALSA VERDE
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

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.

CONTORNI sides
ZUCCA AL FORNO CON SALVIA

roasted delicata squash with sage 149

RAPINI BRASATI CON OLIVE

white wine –braised broccoli rabe with olives 163
TORTA DI SCAROLA E OLIVE

ASPARAGI AL FORNO CON ASIAGO

spring asparagus and asiago gratin 150

escarole and olive tart 164

PEPPERONI IN PADELLA CON BALSAMICO CIPOLLINE IN AGRODOLCE

sautéed mixed peppers with basil and balsamic 153 balsamic-braised cippolini 154
SFORMATO DI FAGIOLINI CARCIOFI CON LE FAVE

TORTA DI PATATE E FUNGHI FAGIOLINI IN SUGO

roasted potato and mushroom strata 166 tomato-braised romano beans with basil 167
ENDIVIA ROSSA AL FORNO

baked green bean custard 155 sautéed artichokes and fava beans 156
SAUTÉ DI CAVOLO NERO E CECI

baked red endive with tomatoes and pancetta 168
CAVOLO NERO CON PANCETTA BARBIETOLE GRATINATE CROSTATA DI ZUCCA

sautéed kale with pancetta and onion 171 beet gratin with fontina and walnuts 172 winter squash crostata with young pecorino 173

spicy sautéed kale and chickpeas 159
ZUCCHINE ALLA PARMIGIANA

grilled summer squash parmesan 160

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

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

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

CARCIOFI CON LE FAVE
SAUTÉED ARTICHOKES AND FAVA BEANS
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: FAL ANGHINA OR GRECO DI TUFO FROM CAMPANIA

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.

DOLCI desserts
GRANITA DI MELONE

melon ice with mint and basil 179
GELATO AL PISTACCHIO

CROSTATA DI MORE E ALBIOCCHE

free-form blackberry -apricot tart 193

pistachio ice cream with shaved chocolate 180
GELATO ALLA RICOTTA CON FRUTTA SEMIFREDDO ALLE FRAGOLE PERE COTTE AL VINO

CROSTATA ALLA RICOTTA E CIOCCOLATA

ricotta and bittersweet chocolate crostata 194

spiced ricotta ice cream with macerated berries 183 frozen strawberry -yogurt mousse 184 poached pears with mascarpone cream 185
PANNA COTTA AL RABARBARO

TORTA AL MASCARPONE CON AMARENE TORTA AL LIMONE E CIOCCOLATA

honey - mascarpone cheesecake with sour cherries 195 lemon - chocolate olive oil cake 196
NETTARINE ALLA GRIGLIA FICHI AL FORNO CON BALSAMICO

baked figs with balsamic honey and black pepper 199 grilled nectarines with pecorino and honey 200
MERINGHE ALLA NOCCIOLA

vanilla bean panna cotta with roasted rhubarb 186
BISCOTTI AL LIMONE E ARANCIA TORTA DI PRUGNE E MANDORLE

citrusy shortbread wedges with rosemary 189 plum-almond cake 190

chocolate - dipped hazelnut meringues 203
TORTA SEMPLICE CON FRUTTA SECCA

marsala pound cake with dried fruit compote 204

200 DOLCI

14 /

cup (3 oz/90 g) wildflower or other full-flavored honey, such as star thistle, summer thistle, or mesquite 1 tablespoon salted butter teaspoon aniseed, crushed

4 ripe but firm nectarines, halved and pitted Small wedges of pecorino romano cheese for serving
SERVES 4

14 /

NETTARINE ALLA GRIGLIA
GRILLED NECTARINES WITH PECORINO AND HONEY
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 FRUIT Y WHITE FROM ABRUZZO OR LE MARCHE

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.

220  INDEX

INDEX  221

INDEX
A
Abruzzese-Style Lamb Skewers, 139 Almonds Grilled Lamb Chops with Herb-Almond Pesto, 140 Plum-Almond Cake, 190 Antipasti, list of, 12 Apricot-Blackberry Tart, Free-Form, 193 Artichokes Sautéed Artichokes and Fava Beans, 156 Sliced Steak with Garlic-Sautéed Artichokes, 136 Arugula with Figs, Honey, and Sovrano Cheese, 69 Asparagus Spring Asparagus and Asiago Gratin, 150 Spring Risotto with Asparagus and Fava Beans, 104

B
Baked Figs with Balsamic Honey and Black Pepper, 199 Baked Green Bean Custard, 155 Baked Red Endive with Tomatoes and Pancetta, 168 Baked Ricotta with Toasted Pine Nuts, 39 Baked Ziti with Eggplant and Smoked Scamorza, 95 Balsamic-Braised Cipollini, 154 Basic Egg Pasta Dough, 206 Basic Tomato Sauce, 207 Beans 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, 167 Beef 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, 135 Beet Gratin with Fontina and Walnuts, 172 Beet Green and Parmesan Tart, 28

Beets with Blood Oranges and Fennel, 70 Free-Form Blackberry-Apricot Tart, 193 Branzino, Roasted, with Herbed Farro, 114 Breads 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, 57 Broccoli rabe Toasts with Spicy Broccoli Rabe and Pecorino, 21 White Wine–Braised Broccoli Rabe with Olives, 163 Broth, Chicken, 207 Bucatini with Caramelized Onions and Pancetta, 81 Burrata with Roasted Peppers and Coppa, 18 Butterflied Chicken Roasted with Lemons, 125 Butter Lettuce with Gorgonzola and Dates, 66

C
Cakes Lemon-Chocolate Olive Oil Cake, 196 Marsala Pound Cake with Dried Fruit Compote, 204 Plum-Almond Cake, 190 Calamari and Shrimp Salad, Citrusy, 63 Cambozola-Stuffed Dates Wrapped in Prosciutto, 30 Carrot and Winter Squash Soup with Pancetta, 51 Cauliflower, Pickled, with Chile Bread Crumbs, 17 Cavatelli with Zucchini Blossoms, 91 Cheese. 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, 173 Cheesecake, Honey-Mascarpone, with Sour Cherries, 195 Chicken 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, 38 Chocolate Chocolate-Dipped Hazelnut Meringues, 203 Lemon-Chocolate Olive Oil Cake, 196 Pistachio Ice Cream with Shaved Chocolate, 180 Ricotta and Bittersweet Chocolate Crostata, 194 Citrusy Shortbread Wedges with Rosemary, 189 Citrusy Shrimp and Calamari Salad, 63 Clams with White Wine, Tomatoes, and Sausages, 113 Coppa and Roasted Peppers, Burrata with, 18 Crostini, 206

D+E
Dates Butter Lettuce with Gorgonzola and Dates, 66 Cambozola-Stuffed Dates Wrapped in Prosciutto, 30 Desserts, list of, 174 Eggplant Baked Ziti with Eggplant and Smoked Scamorza, 95 Sliced Tuna with Eggplant Salad and Oregano Oil, 117 Endive Baked Red Endive with Tomatoes and Pancetta, 168 Farro Salad with Fennel, Endive, and Hearts of Palm, 74 Escarole Escarole and Olive Tart, 164 Wild Rice Soup with Porcini and Escarole, 54

Free-Form Spinach Lasagne with Sausage, 96 Fried Sage Leaves with Balsamic Drizzle, 42 Frozen Strawberry-Yogurt Mousse, 184 Fruit. See also specific fruits Marsala Pound Cake with Dried Fruit Compote, 204

G
Grains. See Farro; Polenta; Rice Green beans Baked Green Bean Custard, 155 String Bean Salad with Ricotta Salata and Lemon, 73 Greens. See also specific greens Grilled Chicken and Plum Skewers, 38 Grilled Lamb Chops with Herb-Almond Pesto, 140 Grilled Nectarines with Pecorino and Honey, 200 Grilled Shrimp and Lemon Skewers, 27 Grilled Summer Squash Parmesan, 160 Grilled Summer Vegetables, 29

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, 143 Lentil Salad with Lemon-Rosemary Vinaigrette, 65 Livorno Fish Stew, 56 Lumache with Shrimp, Tomatoes, and Garlic, 86

M
Marsala Pound Cake with Dried Fruit Compote, 204 Meat. See Beef; Lamb; Pork; Rabbit; Veal Meatballs in Swiss Chard–Tomato Sauce, 36 Meatloaf, Florentine, with Pecorino and Wine, 133 Melon Ice with Mint and Basil, 179 Meringues, Chocolate-Dipped Hazelnut, 203 Mousse, Frozen Strawberry-Yogurt, 184 Mushrooms 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, 54 Mussel Stew with Fennel Gremolata, 118

F
Farro 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, 48 Fennel 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, 24 Fettuccine with Peas, Ricotta, and Prosciutto, 98 Figs Arugula with Figs, Honey, and Sovrano Cheese, 69 Baked Figs with Balsamic Honey and Black Pepper, 199 Toasts with Prosciutto, La Tur, and Figs, 23 Fish. 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, 101 Florentine Meatloaf with Pecorino and Wine, 133 Fontina-Stuffed Saffron Rice Croquettes, 34 Free-Form Blackberry-Apricot Tart, 193

H+I
Ham. See Prosciutto; Speck Hazelnuts Chocolate-Dipped Hazelnut Meringues, 203 Sole Fillets with Hazelnut Bread Crumbs, 124 Herbs. See specific herbs Honey-Mascarpone Cheesecake with Sour Cherries, 195 Ice, Melon, with Mint and Basil, 179 Ice cream Pistachio Ice Cream with Shaved Chocolate, 180 Spiced Ricotta Ice Cream with Macerated Berries, 183 Individual Grilled Pizzas, 107 Italian pantry staples, 216–219

N
Nectarines, Grilled, with Pecorino and Honey, 200 Nettles, Butter-Braised, Orecchiette with, 85 Nuts 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

K
Kale Sautéed Kale with Pancetta and Onion, 171 Spicy Sautéed Kale and Chickpeas, 159

L
Lamb Abruzzese-Style Lamb Skewers, 139 Grilled Lamb Chops with Herb-Almond Pesto, 140 Lasagne, Free-Form Spinach with Sausage, 96 Lemons Butterflied Chicken Roasted with Lemons, 125

O
Olives Chicken Thighs with Green Olives and Lemon, 127 Escarole and Olive Tart, 164 Roman-Style Pizza with Spinach and Olives, 105

222  INDEX

INDEX  223

White Wine–Braised Broccoli Rabe with Olives, 163 Onions Balsamic-Braised Cipollini, 154 Bucatini with Caramelized Onions and Pancetta, 81 Oranges, Blood, with Beets and Fennel, 70

P
Pancetta 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, 64 Panna Cotta, Vanilla Bean, with Roasted Rhubarb, 186 Pan-Seared Pork Chops with Meyer Lemon, 143 Pasta 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, 101 Pasta dough Basic Egg Pasta Dough, 206 Spinach Pasta Dough, 207 Pears, Poached, with Mascarpone Cream, 185 Peas Fettuccine with Peas, Ricotta, and Prosciutto, 98 Toasts with Sweet Pea Purée and Mint, 22 Peppers 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, 92 Pickled Cauliflower with Chile Bread Crumbs, 17 Pistachios Pistachio Ice Cream with Shaved Chocolate, 180 Trenette with Pistachio Pesto, 92 Pizza Individual Grilled Pizzas, 107 Pizza Dough, 206 Roman-Style Pizza with Spinach and Olives, 105 Plums Grilled Chicken and Plum Skewers, 38 Plum-Almond Cake, 190 Poached Pears with Mascarpone Cream, 185 Polenta, Pork Rib Ragù with, 131 Pork. 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, 22 Potatoes Roasted Potato and Mushroom Strata, 166 Tuscan-Style Steak with Crispy Potatoes, 135 Poultry. See Chicken Prosciutto Cambozola-Stuffed Dates Wrapped in Prosciutto, 30 Fettuccine with Peas, Ricotta, and Prosciutto, 98 Toasts with Prosciutto, La Tur, and Figs, 23 Prosecco Risotto with Radicchio, 102

R
Rabbit, Roasted, with Rosemary, Sage, and Thyme, 128 Radicchio, Prosecco Risotto with, 102 Rhubarb, Roasted, Vanilla Bean Panna Cotta with, 186 Rice 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, 54 Ricotta 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, 33 Risotto Prosecco Risotto with Radicchio, 102 Spring Risotto with Asparagus and Fava Beans, 104 Risotto-Style Farro with Porcini and Pecorino, 82 Roasted Bell Pepper Soup with Sourdough Croutons, 52 Roasted Branzino with Herbed Farro, 114 Roasted Delicata Squash with Sage, 149 Roasted Potato and Mushroom Strata, 166 Roasted Rabbit with Rosemary, Sage, and Thyme, 128 Roasted Vegetable and Farro Soup, 48 Roman-Style Pizza with Spinach and Olives, 105

S
Sage Leaves, Fried, with Balsamic Drizzle, 42 Salads 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, 57 Sardines, Tuna-Stuffed Grilled, 122 Sauce, Basic Tomato, 207 Sausages Clams with White Wine, Tomatoes, and Sausages, 113 Free-Form Spinach Lasagne with Sausage, 96 Sautéed Artichokes and Fava Beans, 156 Sautéed Kale with Pancetta and Onion, 171 Sautéed Mixed Peppers with Basil and Balsamic, 153 Scallops, Panfried, with Salsa Verde, 121 Shallot, Pickled, and Pancetta, Spinach Salad with, 64 Shellfish. 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, 121 Shortbread Wedges, Citrusy, with Rosemary, 189 Shrimp 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, 24 Sides, list of, 144 Sole Fillets with Hazelnut Bread Crumbs, 124 Soups. 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, 54 Spaghettini with Summer Squash and Crispy Speck, 88 Spaghetti with Grated Tomato Sauce and Ricotta, 87 Speck Spaghettini with Summer Squash and Crispy Speck, 88 Toasts with Sweet Pea Purée and Mint, 22 Spiced Ricotta Ice Cream with Macerated Berries, 183

Spicy Sautéed Kale and Chickpeas, 159 Spinach 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, 64 Spring Asparagus and Asiago Gratin, 150 Squash 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, 173 Stews Livorno Fish Stew, 56 Mussel Stew with Fennel Gremolata, 118 Strawberry-Yogurt Mousse, Frozen, 184 String Bean Salad with Ricotta Salata and Lemon, 73 Summer Tomato Tart with Goat Cheese, 41 Swiss Chard–Tomato Sauce, Meatballs in, 36

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, 57 Trenette with Pistachio Pesto, 92 Tricolor Salad with Bresaola and Ubriaco Cheese, 59 Tuna Sliced Tuna with Eggplant Salad and Oregano Oil, 117 Tuna-Stuffed Grilled Sardines, 122 Whole-Wheat Penne with Oil-Cured Tuna, 101 Tuscan Bread Salad with Caper Dressing, 57 Tuscan-Style Steak with Crispy Potatoes, 135

V
Vanilla Bean Panna Cotta with Roasted Rhubarb, 186 Veal Florentine Meatloaf with Pecorino and Wine, 133 Meatballs in Swiss Chard–Tomato Sauce, 36 Vegetables. See also specific vegetables Grilled Summer Vegetables, 29 Roasted Vegetable and Farro Soup, 48

T
Tarts 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, 173 Toasts. See Breads and toasts Tomatoes 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

W
Walnuts and Fontina, Beet Gratin with, 172 White Wine–Braised Broccoli Rabe with Olives, 163 Whole-Wheat Penne with Oil-Cured Tuna, 101 Wild Rice Soup with Porcini and Escarole, 54 Wine guide red wines, 208–209 sparkling wines, 211 white wines, 209–211 Winter Squash Crostata with Young Pecorino, 173

Y
Yogurt-Strawberry Mousse, Frozen, 184

Z
Zucchini Cavatelli with Zucchini Blossoms, 91 Grilled Summer Vegetables, 29 Spaghettini with Summer Squash and Crispy Speck, 88

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

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

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

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.

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