Great Italian Recipes

• Cut mozzarella curd into 1-inch cubes. (Cutting the curd while still cold gives cleaner rather than jagged edges).
• Place cut curds in a large mixing bowl and pour just enough warm water (roughly 90 to 100°F) to cover the curds. Never pour water directly on top of the curds, but pour water along the sloped side of the bowl to gently envelope the curds. This brings the curds to temperature gradually.
• Let stand for a few minutes until the curds warm through. (Test by picking the largest piece of curd in the bowl and splitting it open. If it still feels cold on the inside, let stand for a little longer.) Warming the curds through helps them melt evenly once really hot water is introduced. When the curds are fully warmed, they should go from a firm, tofu-like texture to a softer/squidgier texture.
• Introducing warm water to cold curds will cause the temperature of the water to drop slightly. If the water feels too cool, add a little more warm/hot water to bring the water temperature to 100 to 120°F.
• When all of the curd pieces have warmed through, drain the water from the warm curds into a separate bowl and reserve. (This water is the brine for your finished balls of mozzarella. Add 1 tablespoon of salt to the water and stir to dissolve.)
• In the bowl of curds, pour hot water (160°F) around the edges of the bowl until it just covers the curds. Let the curds sit for about 2 minutes until they begin to soften and melt. Use a wooden spoon to gently fold the curds over each other in the bowl. When you get one smooth, homogeneous mass, you are ready for the next step!
• During step 4, keep feeling the temperature of the water. It should be uncomfortably hot to the touch. If the temperature drops, skim off some warm water and add hotter water to raise the temperature of the bowl.
• Keeping the curd mass submerged in super hot water, gently pull one end of it away from your body (while guiding the remainder in the bowl with your other hand). Imagine you are guiding a fire hose or straightening a long stocking. Keep as much of the ball submerged under water as possible. (This will keep the curd smooth and silky.)
• Once the curd is loosely elastic and stretched, roll one end of the hose until it meets the other end—as if you are coiling a stocking. Then, take the mass in one hand and pass it through your other hand cupped in the shape of a “C”.
• As the ball completely passes through the C-shaped hand, pinch the smaller ball off from the larger cheese mass (by bringing your pointer finger in toward your wrist).
• Immediately put the formed ball into the warm brine solution. Let sit for a few minutes. If there are ragged edges from where the ball was pinched, smooth the edges by running the ball submerged along the inside of the bowl.
• Repeat steps 5 through 8 with the remaining curd mass.
• Serve and eat as soon as possible! Fresh mozzarella can kept unrefrigerated overnight or for a few days longer in the fridge. Note that refrigeration will cause the cheese to seize up and lose its pillowy softness.

Calabrian Chile Sauce:

• Mix chiles, oil, lemon zest, lemon juice, and garlic in a small bowl to combine.

Risotto:

• Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
• When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.

Arancini:

• Stir the beaten egg into the cooled risotto. In a small bowl, whisk together the reserved egg and milk. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
• Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

• Line an 8×11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8×10 wafer paper in the bottom of the pan. Keep the roasted almonds in a warm place until ready to add at the end.
• Pour honey into a heavy-bottomed pot. Add sugar, water, and corn syrup. Mix and stir over medium low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth. Insert candy thermometer and cook on low until it registers 290°F, about 30 minutes.
• When the syrup reaches 270°F, place the egg whites in a spotlessly clean mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Sprinkle in 3 tablespoons of sugar a little at a time, until the whites are shiny and hold firm peaks.
• Switch the whisk attachment for the paddle attachment. With the mixer on medium speed, slowly and carefully stream the 290°F hot syrup into the egg whites. 
• Increase the speed of the mixer to medium-high, and continue to beat the egg whites for 5 minutes, until very thick, stiff, and shiny.
• Whisk in vanilla and lemon zest. Add warm almonds and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.

• Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
• Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise.
• Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
• Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
• Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
• Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).

• Heat up the olive oil in a medium-sized saucepan. When the olive oil is hot enough, add the onions and sauté them, stirring occasionally, for about 5 minutes—or until they’re sweating and translucent. Add a pinch of salt.
• Then, add the garlic, crushed chili flakes, and anchovies to the saucepan. Stir everything well and let it all simmer for another minute or so, until the garlic is fragrant.
• Add the tomato paste and vegetable broth, and stir until the tomato paste has dissolved and everything is simmering.
• Bring the crushed tomatoes to the saucepan along with the fresh herbs and some more crushed red pepper if you’d like.
• Bring the sauce to a simmer and let it simmer on low for about 10 minutes. While the sauce is cooking, cook the noodles. Drain and set them aside in a large pot.
• Taste and adjust seasoning. Adjust consistency if desired
• Gently toss noodles in sauce. Garnish with fresh mozzarella or burrata cheese, fresh basil, crushed red pepper, and a drizzle of olive oil

FOR THE CREAM

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum extract in a shallow bowl and set aside.

ASSEMBLY

• Using a sifter, dust the bottom of a 2-quart baking dish (an 8×8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture — they are quite porous and will fall apart if left in the liquid too long — and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

• Preheat the oven to 375°F (190°C) then line 2 half sheets with parchment paper, reserve.
• Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
• Whip the egg yolks with 1/4 cup of the sugar, until pale and fluffy, then beat in the vanilla. Set aside.
• Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
• Using a large spatula, gently fold the whipped whites into the yolks, taking care not to deflate all of the air you have incorporated.
• Once the egg white mixture and yolk mixture are almost combined sift the flour, and a pinch of salt, over the batter.
• Continue to gently fold until all of the flour is incorporated.
• Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1 inch apart.
• Bake for 14-15 minutes, or until just beginning to turn golden around the edges.
• Allow to cool fully before storing in an airtight container. The lady finger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks.

• Warm the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
• Preheat oven to 350 degrees.
• To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add stock and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
• Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
• Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
• Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.

• Heat olive oil in a large deep sauce pan over high heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken stock; simmer for about 8 minutes.
• Stir in red pepper, black pepper, and cooked pasta, tossing thoroughly with sauce. Simmer until slightly thickened. Fold in torn basil and serve topped with peels of cheese.

• Place parsley, garlic and zest in a food processor and pulse until chopped.
• Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.
• Add chili flakes for a touch of heat if desired

• Mix all ingredients together in a large bowl being careful not to overmix.
• Shape into meatballs with a #10 disher
• At this point you can place on a half sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using.
• Bake at 350 F for 15 minutes or until 155*F.
• Add the meatballs to sauce and simmer for 20 minutes

SAUCE

• For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and bacon, and cook, stirring, for 10 minutes, until the onions are wilted. Season with salt and pepper. Raise heat slightly, add the beef stock and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

MEATBALLS

• Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Form into small meatballs.
• Heat the remaining oil in a large skillet over medium-high heat. Brown meat and drain. Tansfer to the sauce.
• In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

CONSTRUCTION

• Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
• Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top.
• Bake 30 minutes. Let stand 10 minutes before serving.

• Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides.
• Add the toasted nuts, bread, and chile powder or flakes to the bowl and process to a paste. Scrape down the sides of the bowl.
• Add the red pepper, tomato, parsley, paprika, salt, and pepper and process.
• With the machine running, add the vinegar and olive oil in a slow stream. Process until combined but not perfectly smooth, then scrape into a bowl. Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using.

Make butter topping

• Warm ½ cup butter, 2 teaspoons garlic powder, and 1 teaspoon salt. Reserve.

Make Dough

• PROOF THE YEAST: In a small bowl, dissolve sugar, a pinch of flour, and yeast in a little bit of the warm water and allow to sit for 10 minutes. If the yeast doesn't bubble and foam within 10 minutes it is either mostly inactive or completely dead. Get fresh yeast and try again.
• Add the rest of the water, flour, salt and melted butter to yeast mixture. Mix with dough hook attachment of stand mixer until fully combined.
• Knead dough for a few minutes just until dough is smooth in consistency. Do not overknead!
• Oil container three times the size of the dough. Cover tightly and refrigerate overnight
• Remove dough from refrigerator 2 hours before you plan to shape it.
• When the dough is roughly room temperature, lIne a sheet pan with parchment paper.
• Divide dough into 2 ounce portions. Fold each into a long rectangle, than roll into a 5 inch log. Place on sheet pan, seam side down.
• Allow to rise until doubled, about 45 minutes.

Bake

• Preheat your oven to 400 °F.
• Once oven has preheated, bake breadsticks for 6-7 minutes.
• Brush the bread sticks with half the butter mixture. Return to oven and bake for 5-8 more minutes.
• Remove and brush with remaining butter.
• Allow to cool for a few minutes before eating.

• Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
• Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
• Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
• Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.