cooking italian

Whether you want to think of these recipes as your first cooking lesson or as just a fun way to spend an evening, these recipes will give you a delectable taste of what you’ll learn in class.

• Bisticchine di Maiale in Padella
  (Sauteed Pork Chops with Tomatoes and Olives)
• Arista alla Toscana
  (Roast Pork Loin)
• Farrotto Primavera
  (Farro with Spring Vegetables)
• Rigatoni con Melanzane
  (Pasta Norma)
• Pasta per la Pizza
  (Pizza Dough)
• Pizza Margherita
  (Pizza with Tomatoes and Mozzarella)
• Pizza Bianca con Rucola
  (White PIzza with Arugula)
• Gnocchi alla Romana
  (Semolina Gnocchi)

Bisticchine di Maiale in Padella
(Sauteed Pork Chops with Tomatoes and Olives)

Ingredients (for 2 servings)

2 trimmed pork chops
4 cloves garlic, peeled and crushed with the heel of the hand
2 sprigs (15 cm/6 in) rosemary, torn in half
Salt and pepper
30 milliliters olive oil
30 grams black olives, with the pits
60 milliliters white wine
50 milliliters vegetable stock
120 milliliters stock, water, or pasta water

Procedure

• Press the garlic and rosemary onto the chops. Season with salt and pepper, wrap in plastic and refrigerate overnight.
• In a large skillet (padella), heat the oil until hot but not smoking.
• Remove the garlic and rosemary from the chops. Add the chops to the pan and brown (maillaire) on both sides. A few minutes into the cooking, add the garlic and rosemary to the pan. Turn the garlic to brown evenly, then place garlic and rosemary on top of chops to prevent burning.
• When the chops are well browned, drain the fat.
• Deglaze the pan with the wine, turning the pork in the wine.
• Add the olives and cook to reduce the wine by about one-half.
• Add the stock.
• Roast at 450˚F, turning once, until the pork is completely cooked through.
• Remove the chops from the pan and deglaze the pan with the stock or water. Serve the pork with the sauce.

Ingredients (for 6 servings)

Pork
6 cloves garlic, peeled (35 grams)
Leaves from 3 sprigs rosemary
Leaves from 1 sprig sage
10 grams salt
5 grams black pepper
1 teaspoon Tuscan Spice Mix
4 pounds pork loin, on the bone
175 milliliters olive oil
250 milliliters white wine

Potatoes
700 grams Yukon Gold potatoes, peeled, and cut into large (8 cm/3 inch) chunks
6 cloves garlic, in the skin, crushed
4 small sprigs rosemary
Salt and black pepper

1. Place the garlic, rosemary, sage, salt, pepper, and Tuscan Spice Mix on a cutting board and chop together; set aside.
2. Cut the meat off the bones in one piece. Cut incisions in the meat about 2 inches deep and stuff with the herb mixture. Rub the meat and bones all over with the remaining herb mixture. Then tie the meat back onto the bones. Set in a roasting pan and pour over the olive oil. Cover and marinate several hours or overnight.
3. Toss the potatoes with the herbs, salt, and pepper. Place in the roasting pan, toss with the oil to coat, and arrange around the pork. Roast at 375˚F 30 minutes. Then throw off oil, add the wine, and continue roasting, basting every 15 minutes, until the internal temperature of the pork registers 160˚F on an instant read thermometer, about 1 hour 5 minutes total.
4. Remove the pork from the roasting pan. Cut off the twine. Cut the pork into thick slices and cut the bones into individual ribs. Serve a slice of pork with a rib bone and the potatoes.

Farrotto Primavera
(Farro with Spring Vegetables)

This dish may be made with whatever vegetables are in season. Start with the longer cooking vegetables and add the quicker cooking vegetables in the order of their cooking times. Use spring garlic in this dish, if available, in place of the onion and the garlic.

Ingredients (for 6 appetizer, 3 main course servings)

1 artichoke
1 lemon half
225 grams asparagus
45 grams olive oil
40 grams chopped onion
5 grams garlic, coarsely chopped
225 grams farro
Salt and pepper
2 liters simmering vegetable stock or water
2 tablespoons chopped marjoram
140 grams frozen peas
30 grams butter
40 grams grated Parmigiano-Reggiano
10 grams chopped parsley

Procedure

1. Trim the artichoke down to the base, rubbing cut parts with lemon to prevent blackening. Quarter lengthwise, then slice thin. Place in acidulated water until ready to cook.
2. Snap off the ends of the asparagus; reserve. Peel the stalks and cut off the tips. Cut the stalks on an angle into 2.5 cm/1 inch pieces; set the stalks and tips aside separately.
3. Wash the reserved asparagus ends well then let soak in a bowl of water to rid of any soil; drain. Place in a saucepan, add cold water to cover by about 1/2 inch, bring to a simmer, and simmer 30 minutes. Strain and add to the saucepan with the simmering vegetable stock.
4. Combine the cold oil, the onion, and garlic in a heavy-bottomed saucepan and sauté 2 minutes until the onion is softened but not colored.
5. Add the farro, season with salt, and cook, stirring, until the farro is hot to the touch.
6. Add about 750 milliliters simmering stock and simmer 5 minutes, stirring occasionally.
7. Add the sliced artichokes and cook 5 minutes. Add 250 milliliters stock, half of the marjoram, and the asparagus stalks and continue cooking, stirring occasionally, and adding another liter of simmering stock in two increments, until farro is tender, about 20 more minutes.
8. Add the peas, asparagus tips, and the rest of the marjoram. Season with salt and pepper and add a little more stock if the farro is dry.
9. Remove from heat and stir in (montecare) the butter to emulsify. Stir in the cheese and parsley. Serve hot.

PREPARING ARTICHOKE BOTTOMS

• Fill a stainless-steel bowl full of cold water and acidulate the water with half a lemon
• Starting with the leaves near the stem, bend back the outer leaves and pull them down toward the stem, snapping them off just before you reach the base. Continue in this way until you reach the pale, yellowish inner cone of leaves.
• Cut off the top two-thirds of the artichoke and discard.
• Cut off all the dark green from the base and stem of the artichoke with a paring knife to expose the light yellowish-green flesh.
• Rub the bottom with lemon to prevent discoloration.
• Trim the top back until solid artichoke flesh appears and remove the choke with a melon baller. Rub again with the lemon.
• Place the bottom in the acidulated water as soon as it is prepared.

PREPARING SPRING GARLIC

Spring garlic is the immature garlic bulb with the greens attached.

• Trim off the hairy end of the garlic.
• Wash in cold water, removing 1 or 2 layers of the outer leaves in order to clean the garlic of all soil.

Ingredients (for 4 to 6 servings)

1 liter canola or grapeseed oil
510 grams eggplant with skin, diced (1.5 cm/1/2 inch)
1/2 cup flour
Salt and black pepper
120 milliliters olive oil
225 grams sliced red onion (cut slices in half if onion is large)
5 cloves garlic, peeled and coarsely chopped
Pinch red pepper flakes
30 grams torn basil leaves
Pinch dried oregano
10 grams chopped parsley
10 grams chopped basil
700 grams puréed canned tomato with juice
240 milliliters water or vegetable stock
450 grams rigatoni
150 grams cubed fresh mozzarella
20 grams grated Parmigiano-Reggiano, plus extra for serving
20 grated grated Pecorino Romano

Procedure

1. In a large, deep skillet (padella), heat the canola or grapeseed oil until a piece of basil sizzles when added to the oil.
2. Season the flour with salt and pepper in a large bowl. Add the eggplant and toss to coat.
3. When the oil is hot, remove about half of the eggplant from the seasoned flour and pat off excess. Cook the eggplant in the oil until well browned all over; drain on a paper-towel lined tray. Cook the rest of the eggplant the same way.
4. Bring a large pot of salted water to a boil for the pasta.
5. In a large frying pan, combine the olive oil, onion, and garlic and cook until vegetables are softened and beginning to caramelize, 3 to 5 minutes; add a pinch of red pepper flakes about 1 minute into the cooking.
6. Add the torn basil leaves and dried oregano.
7. Add the drained eggplant and cook 2 minutes.
8. Stir in the tomato purée and cook 1 minute. Add water, season with salt and pepper and cook about 5 minutes to reduce.
9. Add the rigatoni to the boiling water and cook 6 minutes (pasta will be undercooked).
10. Drain the pasta, reserving about 500 milliliters water.
11. Add the rigatoni to the pan with the sauce. Add enough reserved pasta water to bathe the pasta and simmer until rigatoni is al dente, adding the remainder of the pasta water as needed. Add the mozzarella and the grated cheeses and toss to melt the mozzarella. Toss with more Parmigiano and serve.

Chef’s Notes:

Dried oregano is used here in place of fresh because it has better flavor.

Ingredients (for about 1 kilo dough)

7 grams active dry yeast
350 milliliters warm water
3 grams sugar
550 plus 110 grams flour
30 milliliters olive oil
5 grams salt

Procedure

1. Combine the water, yeast, and sugar in a bowl and let stand 2 to 3 minutes.
2. Add 75 grams flour and mix well.
3. Add the olive oil, salt, and the remaining 475 grams flour. Mix with your hands until the dough comes together.
4. Knead on a lightly floured surface until smooth, velvety, and elastic, about 5 minutes.
5. Place in lightly oiled bowl, then oil the top of the dough to prevent a crust from forming. Cover with plastic wrap.
6. Let rise until doubled in volume, about 1 hour. If you want to make the dough a day ahead, you can refrigerate the dough after it has risen 30 minutes, punch the dough down, cover with plastic wrap and chill.
7. Knead in the additional 110 grams flour and let rise again in an oiled bowl.
8. Divide the dough into 150 gram pieces. Roll each piece into a ball, place on a parchment-lined sheet pan dusted with flour. Cover loosely with plastic wrap; let rise until doubled in bulk.

Pizza Margherita
(Pizza with Tomatoes and Mozzarella and Basil)

Ingredients (for 6 small pizzas)

Pizza Dough

7 grams active dry yeast
350 milliliters warm water
3 grams sugar
550 plus 110 grams flour
30 milliliters olive oil
5 grams salt

Tomato Sauce

8 cups puréed, canned tomatoes
20 grams finely chopped garlic
Salt and pepper
350 grams shredded mozzarella cheese
Basil leaves
Olive oil
Salt and black pepper

Procedure

For the Dough

Make the pizza dough, shape into 150-gram balls and let rise.

For the Sauce

Combine the tomato, garlic, and salt and pepper in a saucepan (casseruola), bring to a simmer, and simmer to reduce for 5 minutes. Season with salt and pepper.

Making the Pizza

1. On a lightly floured surface, roll a ball of dough to a thin round with a rolling pin. Transfer to a pizza paddle.
2. Spread the dough round with a thin layer of tomato sauce to within about 1 cm/1/2 inch of the border.
3. Cover with 50 to 60 grams grated mozzarella and scatter basil leaves on top. Season with salt and pepper and drizzle with olive oil.
4. Transfer to pizza stone and bake at 475˚F until crust is crisp, about 5 minutes.

Pizza Bianca con Rucola
(White Pizza with Arugula)

Ingredients (for 6 pizzas)

Pizza Dough

7 grams active dry yeast
350 milliliters warm water
3 grams sugar
550 grams plus 110 grams flour
30 milliliters olive oil
5 grams salt

350 grams mozzarella cheese, shredded on the large holes of a grater
Basil leaves
Olive oil
Salt and black pepper

Procedure

For the Dough

Make the pizza dough, shape into 150-gram balls and let rise.

Making the Pizza

1. On a lightly floured surface, roll a ball of dough to a thin round with a rolling pin. Transfer to a pizza paddle.
2. Sprinkle the dough round with 50 to 60 grams cheese, season with salt and pepper and drizzle with oil.
3. Transfer pizza to stone and bake at 475˚F until the crust is crisp, about 5 minutes. Scatter arugula leaves on top of pizzas and serve.

Gnocchi alla Romana
(Semolina Gnocchi)

Ingredients

1 liter milk
210 grams semolina
Salt and black pepper
90 grams butter, cut into pieces, plus 30 grams for finishing
110 grams cooked ham (prosciutto cotto)
35 grams grated Parmigiano-Reggiano, plus more for finishing
2 egg yolks

Procedure

1. Bring the milk to a simmer in a heavy bottomed saucepan (casseruola).
2. Add the semolina in a steady stream while stirring. Season with salt and pepper and cook over low heat 10 minutes until the semolina pulls away from the sides as a mass and a skin forms on the bottom of the pot.
3. Remove from the heat and whisk in the 90 grams butter, the ham, cheese, and egg, whisking well between additions to incorporate. Season with salt and pepper.
4. Pour the hot mixture onto a marble surface or on a parchment-lined half sheet pan and spread to 1 cm/3/16 inch thick with hands. Let cool.
5. Using a 7 cm/2 3/4-inch round cutter, cut the semolina into rounds. (Or cut into 7.5 cm/3 inch squares.) Shingle rounds on buttered tray, dot with the remaining 30 grams butter and sprinkle with cheese. Bake at 425˚F until the cheese is golden brown, about 10 minutes.

For Restaurant Service

Arrange 3 rounds gnocchi on an ovenproof plate, sprinkle with 10 grams cheese and dot with butter; and finish in 425˚F oven.

Pesce in Acqua Pazza
(Fish In Vegetable Broth)

John Dory also works well in this preparation.

Ingredients

250 grams tomato, cored and cut into wedges (1/2 inch)
125 grams red onion, cut into wedges (1/2 inch)
50 grams fennel, sliced (1/4 inch)
30 grams garlic, sliced
60 milliliters white wine
15 milliliters white wine vinegar
2 sprigs basil
2 sprigs parsley
60 grams asparagus, trimmed, stems peeled
5.25 liters water
Salt and black pepper
Pinch red pepper flakes
4 red snapper fillets (150 grams each)
150 grams flour
75 milliliters olive oil, plus extra for finishing

Procedure

1. Combine the tomato, onion, fennel, garlic, white wine, vinegar, basil, and parsley in a skillet (padella). Cut off the tips of the asparagus (about 5 cm/3 inch) and reserve; cut the stems on an angle into 1.5 inch lengths and add them to the pan. Add the water, salt, black pepper, and red pepper flakes. Bring to a simmer, cover and simmer about 5 minutes.
2. Season the snapper on both sides with salt and pepper and dredge in the flour; shake off the excess.
3. Heat the oil in a large skillet (padella) until a pinch of flour sizzles when it hits the hot oil. Add the fish and brown on both sides. Pour off the fat. Now add the vegetable broth and the reserved asparagus tips to the pan with the fish, cover, and simmer gently 2 minutes. Remove from heat and let stand, covered, until cooked through, about 2 more minutes.
4. Spoon the fish into shallow bowls and spoon the broth over. Drizzle with olive oil.

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