Archive

ITALIAN RECIPES

A Few Ideas to Cook Quickly

Spaghetti Aio Oio

Ingredients:

1-2 cloves of garlic, minced, or more to taste
1/2 a dried chili pepper, crumbled, or more to taste (don't overdo it, and fresh hot peppers, will be fine too)
1/3 cup good olive oil
1 pound spaghetti
Grated Parmigiano or Pecorino Romano (optional)

Preparation:

Bring 6 quarts of lightly salted water to a boil and add the spaghetti. Meanwhile, mince the garlic, crumble the red pepper, and sauté them in the oil until the garlic begins to brown.
Turn off the heat (the garlic will continue to brown; you don't want it to overbrown and become bitter).

When the spaghetti are done, drain them well, transfer them to a bowl, and stir the sauce into them.
Serve with grated Parmigiano or Pecorino Romano on the side; some people like it, including some Romans, whereas others, especially traditionalist Romans, shudder at the idea.
The wine? A white, from the Castelli Romani.
Serves 4-6.

Creamy Tomato Sauce

Ingredients:

1/2 cup (125 ml) home made or store bought tomato sauce
1/2 cup (125 ml) whipping cream
A small clove of garlic, chopped
Salt and pepper to taste
1/4 cup (15 g) grated Parmigiano
A scant pound (400 g) penne

Preparation:

Bring the water to a rolling boil, salt it, and add the penne.
Meanwhile, heat the tomato sauce and garlic in a small saucepan. When the pomarola starts to boil, stir in the cream and heat through, being careful not to let the sauce burn.
Season it to taste and turn off the heat.

When the pasta's cooked, drain it and transfer it to a bowl. Stir in the sauce and the cheese, and serve. Or, if you'd rather, transfer the drained penne to a skillet and toss them for a minute or so with the sauce over high heat before serving them.
The wine? I might like a light white here, along the lines of a Galestro, which is a central Tuscan blend.
Serves 4-6.

Pizzaiola Cutlets

Ingredients:

2 pounds (900 g) veal scallops
1 pound (450 g) drained canned, or fresh tomatoes
Oregano
1/4 cup olive oil
2 cloves garlic
Salt & pepper to taste
1/2 cup dry white wine

Preparation:

Clean the slices of meat, trimming away gristle and nicking the membranes. Lay them out in a large skillet, salt them lightly, and cover them with the tomatoes (quartered if fresh, halved if canned).
Add the remaining ingredients, cover, and cook over a moderate flame for about an hour, checking every now and then and adding a little more liquid if things are drying out.
Ms.Francesconi goes on to observe that "the wine is optional, but adds flavor. The sauce should be thick and shiny, and is excellent over pasta, though in this case you should use more tomatoes."

As a variation, she suggests you begin by sautéing the garlic in the oil; when it has browned remove and discard it, and fry the cutlets, arranging them on a platter when they're done.
Next, cook the tomatoes and the other ingredients in the skillet to make the sauce, adding the wine last, and when it has evaporated, return the meat to the pan to heat it through. Serve, with a nice white wine such as a Fiano, or a fruity red. A side dish? Broccoli.
Serves 4.

Saltimbocca alla Romana

Ingredients:

Veal cutlets or scallops (see below for exact amounts)
Prosciutto
Fresh sage
Olive oil or butter

Preparation:

Assuming you want to serve 4 you will need a pound of veal cutlets or scallops (8, each about the size of a playing card), 8 slices of prosciutto, 4 leaves of sage, butter or oil for sautéing, wooden toothpicks, and salt and pepper to taste.

Flatten out the cutlets with the flat of a broad-bladed knife, lay half a leaf of sate on each, and a slice of prosciutto. Affix the prosciutto to the veal with the toothpicks.
Heat a couple of tablespoons of sweet butter or oil in a skillet and sauté the cutlets until done, cooking them more on the veal side than the prosciutto side. Season to taste and serve them with their drippings.

As variations, you can sprinkle some (a couple of tablespoons at the most) wine or lemon juice into the pan when the cutlets are almost done. In any case, these will go well with a white wine from the Colli Romani.

Buon appetito!

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