Top Cuisine with Giorgio . . .

My first "what's cooking" video about pure Sicilian cooking with Giorgio Locatelli.
My second biggest hobby is combining sound and vision, so now you have a scoop with some great cooking added.
Please visit my site on JayDee Productions if you want to see and hear more !

Pasta with arugula and pancetta

Pasta with arugula and pancetta

Arugula is a prolific and easy crop to grow. Here, its spicy leaves
are combined with salty pancetta and Parmesan to make a quick
pasta dish. Add the arugula only at the last minute.
1 tbsp extra virgin olive oil
1 onion, finely chopped
1 fresh hot red chile , seeded
and finely chopped
8oz (250g) pancetta, cut into
1⁄4in (5mm) cubes
2 garlic cloves, grated or
finely chopped
12oz (350g) dried spaghetti
7oz (200g) wild arugula leaves
sea salt and freshly ground
black pepper
Parmesan cheese, grated, to serve
Heat the oil in a large frying pan, add the onion, and
cook over low heat for 5 minutes, until softened.
Add the chile and cook for a few minutes more. Add
the pancetta and cook for 5 minutes, or until crisp and
golden, and then stir in the garlic and cook them for a
few more seconds.
Meanwhile, cook the pasta in a large pot of boiling,
salted water for 8–10 minutes, or until it is cooked but
still has a bit of bite to it. Drain, keeping back a tiny
amount of the cooking water.
Return the pasta to the pot and toss with the pancetta
mixture. Add the arugula, season to taste with salt and
freshly ground pepper and toss gently. Sprinkle with
Parmesan and serve.

Fideua

Fideua
Think of this as a seafood paella made with pasta instead of rice.
pinch of saffron threads
3 cups fish stock, heated, as needed
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 ripe tomatoes, skinned, seeded and chopped
1 tsp sweet paprika
10oz (300g) spaghetti or linguine,
broken into 2in (5cm) lengths
8oz (225g) firm white fish fillets,
such as cod, haddock, or monkfish,
skinned and cut into
3⁄4in (2cm) slices
8oz (225g) large shrimp, peeled and deveined
12 mussels or clams, scrubbed
8 small scallops, cut in half
1 cup frozen peas, thawed
salt and freshly ground black pepper
2 tbsp chopped parsley
method
Combine the saffron and 2 tbsp of the fish stock in a small bowl. Set aside.
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring
often, for about 5 minutes, until translucent. Add the tomatoes and paprika and cook for 5
minutes. Add the pasta, 2 cups of the remaining stock, and the soaked saffron. Bring to a boil.
Cook for 5 minutes.
Add the fish, shrimp, mussels, scallops, and peas to the frying pan. Continue cooking until the
pasta is tender, adding more stock as needed to keep the mixture moist. Season with salt and
pepper. Sprinkle with the parsley and serve directly from the pan.
good wIth Chunks of crusty bread to mop up the juices.

Spaghetti with puttanesca

Spaghetti with puttanesca
A spicy Sicilian pasta sauce that gets its edge from capers and olives.

1⁄2 cup extra virgin olive oil
2 garlic cloves, finely chopped
1⁄2 fresh hot red chili, seeded and minced
11⁄2lb (680g) ripe tomatoes,
skinned, seeded, and chopped
1 cup pitted and chopped Kalamata olives
6 canned anchovy fillets,
drained and finely chopped
3 tbsp capers, drained and rinsed
1lb (450g) spaghetti
2 tbsp chopped parsley
Heat the oil in a medium saucepan over low heat. Add garlic and chili and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat. Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken. Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain. Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot.Good wIth A glass of full-bodied red wine.

Spaghetti mare e monti

Spaghetti mare e monti
This pasta dish combines ingredients from the sea (mare) and from the
mountains (monti).

1⁄2oz (15g) dried porcini mushrooms, rinsed
2⁄3 cup boiling water
2 tbsp extra-virgin olive oil
6oz (175g) white mushrooms
2 garlic cloves, minced
1 bay leaf
6 ripe plum tomatoes, peeled, seeded, and chopped
2⁄3 cup dry white wine
8oz (225g) medium shrimp, peeled and deveined
salt and freshly ground black pepper
1lb (450g) dried spaghetti

Combine the porcini and boiling water in a bowl. Let stand for 30 minutes. Remove the
mushrooms with a slotted spoon and chop them. Strain the soaking liquid through a fine sieve
and reserve. Bring a large pot of salted water to a boil.
Heat the olive oil in a large frying pan over medium-high heat. Add the white mushrooms and
cook, stirring often, about 5 minutes, until golden. Add the porcini and garlic and cook for 30
seconds. Pour in the porcini liquid, add the bay leaf, and simmer until the liquid is reduced to
a glaze. Reduce the heat to low.
Add the tomatoes and wine and simmer for 7–8 minutes, until the liquid is slightly reduced
and the tomatoes are beginning to break down. Remove the bay leaf. Add the shrimp and cook
for 1 minute, or until just opaque. Season with salt and pepper.
When the sauce is almost done, cook the spaghetti in the boiling water according to the
package directions until al dente. Drain well, then return to the pot. Add the sauce and toss well.
Transfer to deep bowls and serve hot.

Osso bucco

Osso bucco
Veal shanks have a richness unlike any other cut of meat and turn this stew
into an extraordinary meal.

four 11⁄2in (4cm) thick veal shanks
salt and freshly ground black pepper
1⁄4 cup all-purpose flour
2 tbsp butter
2 tbsp olive oil
1 small onion, chopped
4 garlic cloves, chopped
1⁄2 cup beef stock or water, as needed
1⁄4 cup tomato paste
3 tbsp chopped parsley
2 anchovy fillets in oil, minced
grated zest of 1 lemon

Season the veal with salt and pepper. Dredge in the flour and shake off any excess.
Melt the butter with the oil in the casserole over medium-high heat. Add the veal and cook,
turning occasionally, about 5 minutes, or until browned all over. Transfer to a plate. Add the onion
and garlic to the casserole and reduce the heat to medium-low. Cook, stirring occasionally, for 5
minutes or until softened but not colored.
Stir in the stock and tomato paste, season with salt and pepper, and bring to a boil. Return the
veal to the casserole. Reduce the heat to low and cover. Simmer for 11⁄2 hours or until the veal is
tender. Check the stew occasionally, and if the cooking liquid has reduced too much, add more
stock. The finished cooking liquid should be thick.
Stir the parsley, anchovies, and lemon zest into the casserole. Adjust the seasoning as required and serve immediately.
Good wIth a saffron-flavored risotto or cooked long-grain rice or your favorite pasta.
The stew can be cooked, then chilled for up to 2 days. Reheat gently .

Pappardelle with ragù

Pappardelle with ragù
This meaty, slow-simmered sauce goes well with pasta ribbons, but is also
delicious served with tagliatelle or used in lasagna.

2 tbsp butter
2 tbsp olive oil
4oz (125g) pancetta, diced
1 small onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced
1lb (450g) ground round
one 14.5oz (411g) can chopped tomatoes
1⁄2 cup beef stock, as needed
2 tbsp tomato paste
salt and freshly ground black pepper
1⁄3 cup whole milk, heated
1lb (450g) dried pappardelle
freshly grated Parmesan, to serve

Melt the butter and the oil in a large saucepan over medium heat. Add the pancetta and
cook for 2 minutes, until it gives off some fat. Add the onion, celery, carrot, and garlic and cook,
stirring, 10 minutes, or until softened but not browned.
Stir in the ground round and cook for 10 minutes, stirring and breaking it up with a spoon, until
browned. Stir in the canned tomatoes, stock, and tomato paste, and season. Bring to a boil.
Reduce the heat and partially cover the saucepan. Simmer, stirring occasionally and adding
more stock, if needed, for 11⁄2 hours. Stir in the milk and simmer for 30 minutes more, until thick
and well flavored. Bring a saucepan of lightly salted water to a boil, add the pappardelle, and cook until al dente.
Drain well. Transfer to a serving bowl and add the ragù. Toss and serve hot, with the Parmesan.

Tuscan bean soup

Tuscan bean soup
This soup, ribollita, is thick, filling, nutritious, and delicious. It is even wonderful
at room temperature.

1⁄4 cup extra virgin olive oil, plus more for serving
1 onion, chopped
2 carrots, sliced
1 leek, white and pale green parts only, sliced
2 garlic cloves, chopped
1 quart (1 liter) chicken stock
one 14.5oz (411g) can chopped tomatoes
1 tbsp tomato paste
one 15oz (420g) can white kidney (cannellini) beans,
drained and rinsed
9oz (250g) spinach, sliced
salt and freshly ground black pepper
8 slices Italian bread
2 tbsp grated Parmesan (optional), for serving
method:
Heat the oil in a soup pot over medium-low heat. Add the onion, carrots, and leek and cook
until softened but not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and
their juices, and tomato paste.
In a bowl, mash half the beans with a fork and stir into the pot. Bring to a boil over high heat.
Return the heat to medium-low and simmer for 30 minutes.
Add the remaining beans and spinach and simmer for 30 minutes more.
Place a slice of bread in each soup bowl. Ladle in the soup, and, if you like, top with a sprinkling
of Parmesan. Good with A dollop of pesto placed on top and olive oil passed on the side.
This soup is best made ahead and reheated.

Porcini mushroom soup

Porcini mushroom soup
This hearty Italian country soup is full of deep, earthy goodness.

1oz (30g) dried porcini mushrooms
11⁄3 cups boiling water
3 tbsp extra virgin olive oil, plus more for drizzling
2 onions, finely chopped
2 celery stalks with leaves, finely chopped
4oz (115g) cremini mushrooms, sliced
2 garlic cloves, thinly sliced
2 tsp chopped rosemary
1 tsp chopped thyme
3 cups vegetable stock
one 14.5oz (411g) can chopped tomatoes, drained
salt and freshly ground black pepper
4 cups diced day-old crusty bread
method
Combine the dried porcini and boiling water in a small bowl. Let stand for 30 minutes. Drain
through a fine sieve, reserving the soaking liquid. Coarsely chop the soaked mushrooms. Heat the oil in a large saucepan over medium-low heat. Add the onions and cook about 5 minutes, until softened. Add the celery and cook 5 minutes more, until the celery is tender. Stir
in the mushrooms, garlic, rosemary, and thyme and cook until the mushrooms soften, about
5 minutes more. Add the stock, tomatoes, and the soaked mushrooms and their liquid. Bring to a boil over high
heat. Return the heat to medium-low and simmer for 45 minutes. Stir in the bread. Season with salt and pepper. Remove from the heat, cover, and let stand for10 minutes. Stir well so the bread can break up and thicken the soup. Spoon into deep bowls, drizzle each serving with olive oil, and serve hot.
good wIth Bowls of spiced olives, and crusty bread.
Prepare ahead The soup can be made through step 3, then cooled, covered, and
refrigerated for up to 2 days. Reheat, then add the bread.

potato & rosemary pizza

potato & rosemary pizza
When there’s nothing in the house except a potato and some flour,
this is the recipe for you. If you aren’t lucky enough to have a rosemary
plant of your own, feel free to make an ultra minimalist pizza with just
potato salt & pepper for seasoning.
The cheese is totally optional. If I have some I use it. Otherwise I don’t
worry about it.
makes 1 medium pizza
1/2 quantity of pizza dough (recipe below)
1 large potato, finely sliced
1 small sprig rosemary
pinch chilli flakes, optional
bocconcini, optional
Prepare oven and dough as per pizza base recipe.
Toss potato slices in a few tablespoons of olive oil with
rosemary and chilli, if using. Season generously.
Arrange potato slices over pizza base. Top with cheese,
if using.
Bake for 5 - 10 minutes or until the base is golden and
the potato is just cooked. Serve hot.

pizza dough

pizza dough
Try to get your hands on some good quality unbleached, stone ground
bread flour if you can. It makes a world of difference. Although  if you
have to resort to all purpose flour, it won’t be the end of the world.
The real secret to making great pizza at home is getting your oven
cranked up and putting your pizza stone on the floor of the oven so
it gets as hot as possible.
makes 2 medium pizzas
250g (8.8oz) bread flour
160g (5.6) water
1 teaspoon dried yeast
1 teaspoon salt
semolina, optional
Place a pizza stone on the base (floor) of your oven and
preheat it on its highest setting.
Combine flour, water, yeast and salt in a bowl until the
mixture comes together.
Transfer to a lightly floured surface and knead the dough
for at least 5 minutes, preferably 10. Try to add as little flour as possible.
Lightly oil a bowl and pop the dough back in. Cover and
stand for at least 1/2 hour but preferably an hour. Divide dough into 2 and roll out on a lightly floured
surface using a rolling pin until the pizza is about 25cm (12in diameter).
Scatter a pizza peel or baking tray with semolina, if using and top with your chosen ingredients.

pasta with butter beans & red wine

pasta with butter beans & red wine

While this is wonderfully hearty & soul satisfying on its own, my
Irishman though it would be even better with the addition of a pork
product or two. So by all means add in some bacon or sausage or
even serve with a few slices of salty proscuitto draped over.
If you don’t have butter beans at hand, please feel free to substitute
in another white bean, or even a bean of a different colour.
serves 2
1 cup red wine
4 tablespoons tomato paste
1 can butter beans (400g / 14oz)
150g (5oz) short pasta
shaved parmesan, to serve
Bring a medium saucepan of salted water to the boil and
cook pasta according to the packet directions.
Meanwhile, place wine, tomato paste and beans and the
bean liquid from the can in another saucepan. Bring to the
boil and simmer for 8 minutes or until the sauce is starting to thicken.
When pasta is cooked, drain and add to the sauce. Stir in
until everything is hot.Taste and season. Serve with parmesan shavings on top.

pasta with cavalo nero & caramelised onion

pasta with cavalo nero & caramelised onion

This is the perfect thing when you feel like some pasta comfort but
want to keep it healthy and get some greens. Cavalo nero, also
known as Tuscan black cabbage is one of my favourite greens with rich earthiness but you could use any green you like. Kale would be
wonderful as would silverbeet, spinach, or even baby spinach.
serves 2
2 large brown onions, peeled & halved lengthwise
1 bunch cavalo nero or other greens, roughly chopped
150g (5oz) egg noodles
lemon juice
handful grated parmesan, to serve
Finely slice onions into little half moons. Heat 3 tablespoons
olive oil in a medium saucepan and cook onion, covered, over
a medium-low heat. Stir every 5 minutes or so to stop it burning
too much. The idea is to get soft, melting caramelised onions.
It’s going to take about 30 minutes or even up to 45minutes.
Patience is needed.
Meanwhile, bring a large saucepan salted water to the boil.
Cook pasta until al dente or how you like it. Drain.
When the onions are caramelised, add greens and continue
to cook covered, but stirring every few minutes, until the greens
are just wilted. Keep warm.
Add pasta to the greens and onions and toss. Taste and
season, adding a little squeeze of lemon juice,
to taste. Serve with parmesan.

linguini with rocket & chilli oil

linguini with rocket & chilli oil
serves 2

This is the perfect mid week meal. All it takes is boiling the
water for the pasta, grating some parmesan and you’re done.
If you feel inspired to make your own chilli oil there’s a recipe on
stonesoup.
200g (7oz) linguine
4 tablespoon chilli & garlic oil
1 tablespoon lemon juice
small handful grated parmesan cheese
large handful wild rocket (arugula)
Bring a large saucepan of salted water to the boil & cook
pasta until al dente.
Meanwhile combine chilli oil & lemon juice in a bowl large
enough to hold the pasta.
Scoop some cooking water into a cup and then drain pasta.
Toss drained pasta in the bowl with the chilli oil mix and then
stir through the cheese and rocket. If it looks dry add some of
the reserved pasta cooking water.

pasta with broccoli & pinenuts

pasta with broccoli & pinenuts
serves 4
The beauty of this dish, apart from the speed to plate, is how the
broccoli takes on the lightly creamy, cheesey sauce. I find myself
always wishing there was more broccoli and less pasta when I eat it.
400g (14oz) short pasta
2 bunches broccoli, cut into florettes
1/2 cup pouring cream
2 handfuls pinenuts, toasted
2 large handfuls grated parmesan cheese
Bring a large saucepan of salted water to the boil. Check the
cooking time for your pasta on the pack. Set your timer to go off
three minutes before the pasta will be done.
Cook pasta and when the timer buzzes, pop in the broccoli
and continue to cook for the remaining three minutes or until
the pasta is al dente and the broccoli bright green and cooked
through. Reserve a cup of the cooking water then drain.
Place the saucepan back on a low heat and add the cream,
pasta and broccoli. Toss to combine then add the pinenuts and
cheese. Stir until the cheese has melted. If it looks a little dry,
add some reserved pasta water. Taste and season.

Tiramisù

Pick Me Up
Tiramisù


This is a Cinderella dessert story. From simple leftovers some coffee, leftover cake or cookies, an enrichment of cream or mascarpone a prince of a dessert is born. Tiramisù is an Italian creation  and today it is as beloved in the world as it is in Italy. In Italy this kind of dessert is categorized as dolce al cucchiaio (desserts to be eaten with a spoon), as is zuppa inglese.Tiramisù can be made in advance, keeps well, is great to serve big numbers, and can even be frozen and remain delicious.


SERVES 10  OR MORE
1 pound bittersweet chocolate, chopped
2 cups heavy cream
2 cups mascarpone, at room temperature
1 cup confectioners’ sugar
2 cups freshly brewed espresso
½ cup granulated sugar
½ cup coffee liqueur
48 savoiardi cookies (ladyfingers)                                                                                                            

Melt the chocolate in a double boiler over simmering water, and keep it warm in the double boiler.
Meanwhile, whisk the cream in an electric mixer <tted with the whisk attachment until it just holds soft peaks. (Don’t overwhip, because you will be whisking it again with the mascarpone, and you don’t want to make butter!)
Whisk the mascarpone in a separate bowl with the mixer on medium speed until smooth. Sift in the confectioners’ sugar and whisk until smooth. Whisk the whipped cream into the mascarpone until they are just combined. Refrigerate if not using right away.
Combine the espresso and granulated sugar in a medium saucepan set over low heat. Cook until the sugar has dissolved, then stir in the co>ee liqueur. Remove from heat, and stir in about two-thirds of the melted chocolate. Pour the chocolate-espresso mixture into a large shallow pan, big enough to soak half the savoiardi at one time. Add half of the savoiardi to the soaking liquid, and soak, turning to coat all sides, until almost soaked through, about 1 minute.

Arrange the savoiardi in two rows in the bottom  of an 9-by-13-inch (3-quart) Pyrex dish or ceramic dish to make a tight bottom  layer, breaking as necessary to patch empty spaces. Drizzle with a third of the remaining warm melted chocolate. Spread half of the mascarpone  in an even layer over the top of the cookies.
Soak  the  remaining   twenty-four   savoiardi   in  the  remaining   soaking  liquid.  (You should  have  used  up  most  of the  soaking  liquid  by this point.) Arrange the soaked savoiardi on top of the mascarpone, just as you did the first layer, and drizzle with another third of the warm melted chocolate.
Spread the remaining mascarpone in an even layer over top. Pour the remaining melted chocolate on top. U se a toothpick or paring knife to make  lines at  2-inch  intervals  connecting  the  long sides of the pan. Now make perpendicular lines through the chocolate to create a crosshatch pattern. Chill the tiramisù at least 4 hours or up to overnight before cutting into squares to serve.

Cassata

Italian Ice Cream Cake
Cassata

Incassare in Italian means “to put in a box,” and in this case the boxing consists of flavored ricotta in a light sponge cake, often decorated with  candied  fruits and  chocolate.  It is a dessert that,  once filled  and  sealed, keeps well  for a few days. That is why Italian  American restaurants had it on the menu: low maintenance  with good flavors. This versatile dessert can be filled with various flavors of ice cream, so try substituting that in place of the ricotta filling (in which case you will have to keep the cake in the freezer). Sicilian in origin, cassata is most easily found in areas of America that experienced a large influx of Sicilian immigrants, such as New Orleans.




SERVES 8 OR MORE FOR THE CAKE
Butter, softened, for the cake pan
1 cup all-purpose flour, plus more for the cake pan
½ teaspoon baking powder
6 large eggs
¾ cup granulated sugar
Zest of 1 small orange
FOR THE FILLING
1½ teaspoons gelatin powder
3 cups fresh ricotta, drained
1 cup confectioners’ sugar
¼ cup finely chopped bittersweet chocolate
¼ cup finely chopped candied lemon peel
FOR THE SYRU P
5 tablespoons granulated sugar
2 tablespoons Grand Marnier
FOR THE GLAZE
1½ cups confectioners’ sugar, plus more if needed
3 tablespoons lemon juice                                                                                                                    

For the cake: Preheat the oven to 350 degrees F. Butter and flour the bottom  and sides of a 9-inch springform  pan. Sift together  the flour and baking powder in a bowl.

Whisk the eggs in a mixer fitted with the whisk attachment on high speed until very light and fluffy, about 5 to 6 minutes. With the mixer on medium, slowly pour in the sugar, and mix until thick and glossy, about 1 to 2 minutes, then stir in the orange zest. Fold in the sifted flour with a spatula just until incorporated don’t overmix. Pour the batter into the prepared pan, and bake until a cake tester inserted in the center  comes  out  clean,  about  20  minutes.  Let the  cake  cool  on  a wire  rack,  then  run  a knife  around  the  sides of the  pan  to  loosen  and unmold.

For the filling: Dissolve the gelatin in 2 tablespoons  hot water in a small bowl. Beat the ricotta and confectioners’ sugar in a mixer <tted with the paddle attachment  on medium speed until smooth, about 2 minutes. Scrape in the dissolved gelatin and mix to distribute. Stir in the chocolate and lemon peel with a spatula.

For the syrup: Bring the sugar to a boil with 1 cup water in a small pot. Boil until reduced by about a quarter, about 2 to 3 minutes. Remove from heat, and stir in the Grand Marnier. Let cool slightly.

To assemble:  Line the inside  of a 9-inch-diameter   bowl with  plastic  wrap,  letting  several  inches of excess wrap  drape  down  the outside.  Cut the cake into three  circular  layers of equal  thickness,  using a serrated  knife. Line the bottom  of bowl with  one cake slice, pressing  to fit, and brush with some of the syrup to soak it evenly. Fill half of the cavity of the bowl lined with the cake with some of the filling. Fit another cake layer on top of the filling, pressing to fit snugly to the sides of the bowl, then brush with more syrup. Continue to fill the cavity with the remaining filling, and fit the final layer at on top. Soak the last layer with the remaining syrup. Fold the excess plastic wrap over the top, and weight top with a heavy plate. Chill overnight, or until the filling is set; if filled with ice cream, set in the freezer.

For the glaze: Sift the confectioners’ sugar into a large bowl, and whisk in the lemon juice to make a smooth, spreadable glaze. If necessary, add a little more confectioners’ sugar or some water to get the correct consistency.

Remove the cake from the bowl and unwrap. Invert with dome up on a cake plate or stand. Spread the glaze over the top of cake, and let it slide down the sides, guiding it with a spatula  to cover the cake completely.  Let the glaze set at room temperature before serving.

Making your own Limoncello

Making your own Limoncello


I am sure just about everyone who has traveled to Italy was o>ered limoncello at some point or other during the trip. This delightful lemon- flavored drink is a custom born in southern Italy, but now limoncello has crossed into not only all of Italy, but also across the world.  You can  now  make  limoncello   easily  at  home no  need  to  travel and   this  recipe  also  works  well  with  oranges. Limoncello is best served cold. Keep a bottle  in the freezer for your guests.

makes 1½  quarts peel of 15 lemons
750-milliliter bottle of vodka
3½ cups water
2½ cups sugar                                                                                                                                  

Wash and pat dry the lemons. U se a vegetable peeler to zest them, making sure to omit the white pith. (The pith would make the limoncello bitter.)
Stir the lemon peels into the vodka in a glass jar. Cover, and keep in a cool, dark place for 30 days. (There is no need to stir or mix the liquid.) When it is ready, the liquid will smell strongly of lemon rinds and be a deep-yellow color.
Bring water and sugar to a boil and boil for 5 to 7 minutes; let cool.
Add sugar syrup to the vodka and lemon zest, stir, and let rest for an additional 30 days, to let the flavors further mellow and blend with the sugar syrup.
Strain the limoncello through a moistened cheesecloth or co>ee <lters. Discard the lemon zest, pour the strained limoncello into your choice of bottle, and seal tightly.

LASAGNA

Classic Italian
LASAGNA


Lasagna is a dish that can be made ahead and can feed a crowd; it’s as easy to make for twelve as it is for four. I actually have lasagna parties where I make both the classic version and a fantastic vegetarian version, and my guests mix and match. If you make the lasagna ahead of time and serve it family style with a simple green salad as a side, you can feed a whole crowd while not spending more than five minutes in the kitchen during your party literally, only five minutes. It can take longer just to give directions to the pizza-delivery guy.

6 MAIN-COURSE SERVINGS

Salt
2  tablespoons vegetable oil
15 dry lasagna noodles (about 12 ounces)
3  tablespoons extra-virgin olive oil
1  pound ground beef chuck
1  teaspoon freshly ground black pepper, plus more to taste
2½ cups Béchamel Sauce
1½ cups Marinara Sauce
1½ pounds whole-milk ricotta cheese
3  large eggs
2  tablespoons unsalted butter
2  (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3  cups shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese

Bring a Large Pot of salted water to a boil. Add the vegetable oil (the oil will help prevent the lasagna noodles from sticking together). Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it won’t overcook and become soggy when baked). Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
In a large sauté pan, heat the olive oil over a medium-high flame. Add the ground beef and ½ teaspoon each of salt and pepper, and sauté until the beef is brown, breaking up any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
Position the rack in the center of the oven and preheat the oven to 375 degrees F.
In a medium bowl, mix the béchamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste.
In another medium bowl, mix the ricotta, eggs, and ½ teaspoon each of salt and pepper to blend. Set aside. Spread the butter over a 13x9-inch baking dish. Spoon one third of the béchamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly over the noodles. Top with the spinach. Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef. Spoon one third of the remaining béchamel-marinara sauce over, then sprinkle with ½ cup of mozzarella cheese. Top with the remaining 5 sheets of lasagna noodles. Spoon the remaining béchamel-marinara sauce over the lasagna noodles, then sprinkle with the remaining mozzarella cheese and the Parmesan cheese. (The lasagna can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking.)
Line a large, heavy baking sheet with foil. Place the baking dish on the baking sheet. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.


Individual Vegetarian
LASAGNAS


The beauty of a baked pasta like this is that you can really use any vegetables you want, as long as you cut them all to the same size. This version uses a lot of them, because I like the variety in textures and flavors. But if you’re not a huge fan of any one of these vegetables, just omit it, and use the same quantity of another. If you prefer a simpler dish with fewer vegetables, you can do that too. It’s really up to you. You can also feel free to assemble one large lasagna in a 13x9-inch pan from these ingredients.



6 MAIN-COURSE SERVINGS

Salt
2  tablespoons vegetable oil
1  pound fresh lasagna sheets
3  tablespoons extra-virgin olive oil
1  medium onion, finely chopped
1  large carrot, peeled and finely chopped
1  large zucchini, finely chopped
1  large yellow summer squash, finely chopped
1  bunch of asparagus, steamed and cut into ¼-inch slices
¾ teaspoon freshly ground black pepper, plus more to taste
1½ cups Marinara Sauce, or 2 cups for a large lasagna
1  (16-ounce) can white beans, rinsed and drained
2  (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2  cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
3  tablespoons unsalted butter, cut into pieces

Preheat The Oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the vegetable oil, then the lasagna sheets, and cook until almost al dente, about 4 minutes. Drain and gently rinse the lasagna sheets under cold water to stop them from cooking and to help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
In a large skillet, heat the olive oil over a medium flame. Add the onion and sauté until soft, about 5 minutes. Add the carrot and sauté for 3 minutes. Add the zucchini and summer squash and sauté for 5 minutes. Add the asparagus and sauté for 2 minutes. Season the vegetable mixture with ½ teaspoon each of salt and pepper. Remove from the heat and let cool.
Using a 6-inch-diameter cookie cutter, cut the cooled lasagna sheets into 18 circles. Coat the bottom of each of six 6-inch gratin dishes with 1 teaspoon of marinara sauce. Place 1 pasta circle over the bottom of each dish. In a medium bowl, toss the beans with ¼ teaspoon each of salt and pepper. Arrange the beans and then the spinach over the pasta circles in the dishes, dividing equally. Top each with another pasta circle, pressing gently to compact slightly. Spoon the sautéed vegetables over the lasagnas, dividing equally, then top each with 1 tablespoon of marinara sauce. Place a third pasta circle atop each and spread each with 1 tablespoon of marinara sauce. Sprinkle with the mozzarella and Parmesan cheese, and dot with the butter. Line a baking sheet with foil and place the dishes on the prepared baking sheet. (The lasagnas can be made up to this
point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Remove the plastic wrap before baking.)
Bake the lasagnas until brown on top and the sauce bubbles, about 20 minutes.

CHOCOLATE AMARETTI CAKE

CHOCOLATE AMARETTI CAKE

Amaretti  is strictly translated as “little bitters,” but colloquially it refers to light, airy, crunchy, dome-shaped almond cookies. The cookies are great on their own, but I also love them as an ingredient in a cake; the soft cake batter and the crunchy cookie provide a wonderful contrast.
So when you can’t decide whether to have cookies or cake, just have both.
Butter-flavored nonstick cooking spray
¾ cup semisweet chocolate chips
1 cup slivered almonds
1 cup (about 2 ounces) baby amaretti cookies
½ cup unsalted butter (1 stick), at room temperature
⅔ cup sugar
2 teaspoons grated orange zest (from approximately 1 orange)
4 large eggs



6 SERVINGS
About 2 tablespoons unsweetened cocoa powder, for sifting
Preheat The Oven to 350 degrees F. Spray a 9-i nch spri ngform pan wi th nonsti ck spray and refri gerate.
n a small bowl, mi crowave the chocolate chi ps, stirring every 30 seconds, unti l melted and smooth, about 2 mi nutes.
n a food processor, combi ne the almonds and cookies, and pulse unti l fi nely ground. Transfer to a bowl.
Add the butter, sugar, and orange zest to the processor and blend until creamy and smooth. With the machine runni ng, add the eggs one at a ti me. Add the nut mixture and the melted chocolate. Pulse until blended.
Pour the batter into the prepared pan. Bake unti l the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake i n the pan for 15 minutes. Transfer to a platter, sift the cocoa powder over, and serve.