Everyday Italian_ 125 Simple and Delicious Recipes Part 30

Everyday Italian_ 125 Simple and Delicious Recipes Part 30

3.

cups fresh arugula, washed and spun dry cups fresh arugula, washed and spun dry 1.

cups cups sliced roasted red bell peppers sliced roasted red bell peppers, rinsed and patted dry

2.

tablespoons balsamic vinegar tablespoons balsamic vinegar




1.

small block of Parmesan cheese (about 8 ounces) small block of Parmesan cheese (about 8 ounces)

Rub 2 Tablespoons of the oil over the steaks, then sprinkle with 1 teaspoon each of salt and pepper. In a large saute pan, heat 1 tablespoon of the oil over a medium-high flame. Add the steaks and fry until seared on the outside and cooked to desired doneness, about 5 minutes per side for medium-rare (in order to help create a good, crusty sear, do not move or pierce the meat as it cooks on each side). Using tongs, transfer the steaks to a large plate and let rest for 10 minutes. of the oil over the steaks, then sprinkle with 1 teaspoon each of salt and pepper. In a large saute pan, heat 1 tablespoon of the oil over a medium-high flame. Add the steaks and fry until seared on the outside and cooked to desired doneness, about 5 minutes per side for medium-rare (in order to help create a good, crusty sear, do not move or pierce the meat as it cooks on each side). Using tongs, transfer the steaks to a large plate and let rest for 10 minutes.

Line a large platter with the arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk the remaining 4 tablespoons of oil, the balsamic vinegar, teaspoon each of salt and pepper, and any juices from the steaks that have acc.u.mulated on the plate. Season the dressing with more salt and pepper to taste.

Cut the steaks across the grain and diagonally into 1-inch-thick slices. Lay the slices atop the arugula and peppers, and drizzle with the dressing. Using a vegetable peeler, shave the Parmesan cheese over and serve immediately.

STEAK FLORENTINE.

This famous T-bone recipe from Florence is the perfect steak: The outside of the meat caramelizes when it hits the hot grill, and the light garlic aroma and final drizzle of olive oil provide just the flavor elements to make a great piece of meat into a fantastic entree.

4 TO 6 MAIN-COURSE SERVINGS.

1.

large garlic clove, halved large garlic clove, halved

2.

T-bone steaks (each about 1 pounds, and 1 to 1 inches thick) T-bone steaks (each about 1 pounds, and 1 to 1 inches thick) 1.

teaspoons kosher salt teaspoons kosher salt 1.

teaspoons freshly ground black pepper teaspoons freshly ground black pepper .

lemon, halved lemon, halved

2.

teaspoons olive oil teaspoons olive oil

Prepare a Charcoal or gas grill for medium heat or preheat a ridged grill pan over a medium flame. Rub the garlic clove over the meat and the bone of the steaks and sprinkle the steaks with the salt and pepper. Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, and 7 minutes per side for medium-rare. Transfer the steaks to a cutting board and squeeze the lemon over the steaks. Drizzle with the oil. Let the steaks rest for 5 minutes before serving. or gas grill for medium heat or preheat a ridged grill pan over a medium flame. Rub the garlic clove over the meat and the bone of the steaks and sprinkle the steaks with the salt and pepper. Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, and 7 minutes per side for medium-rare. Transfer the steaks to a cutting board and squeeze the lemon over the steaks. Drizzle with the oil. Let the steaks rest for 5 minutes before serving.

GRILLED LAMB CHOPS.

Easter is a real family holiday for Italians, and lamb was our usual fare for Easter supper-usually a leg or a crown roast. When it's not not Easter supper, though, I usually go for the smaller portions and simplicity of separate chops, as in this recipe. Rosemary and garlic are the perfect companions to lamb, and the paste below is a wonderful way to season the meat with a minimum of effort. This combo also works superbly with any cut of lamb; just double the quant.i.ties for a full rack, or triple them for a leg. Easter supper, though, I usually go for the smaller portions and simplicity of separate chops, as in this recipe. Rosemary and garlic are the perfect companions to lamb, and the paste below is a wonderful way to season the meat with a minimum of effort. This combo also works superbly with any cut of lamb; just double the quant.i.ties for a full rack, or triple them for a leg.

2 MAIN-COURSE SERVINGS.

2.

tablespoons extra-virgin olive oil tablespoons extra-virgin olive oil

2.

large garlic cloves large garlic cloves

1.

tablespoon fresh rosemary leaves, coa.r.s.ely chopped tablespoon fresh rosemary leaves, coa.r.s.ely chopped

1.

teaspoon fresh thyme leaves teaspoon sea salt teaspoon fresh thyme leaves teaspoon sea salt

Pinch of cayenne pepper

6.

lamb chops (each about inch thick) lamb chops (each about inch thick)

In a Food Processor fitted with a metal blade, blend the oil, garlic, rosemary, thyme, sea salt, and cayenne pepper to form a paste. Rub the paste over the lamb chops and marinate for at least 30 minutes and up to 4 hours. fitted with a metal blade, blend the oil, garlic, rosemary, thyme, sea salt, and cayenne pepper to form a paste. Rub the paste over the lamb chops and marinate for at least 30 minutes and up to 4 hours.

Heat a grill pan over a high flame until almost smoking. Add the chops and sear for 2 minutes on each side. Reduce the heat to medium and cook the lamb chops to desired doneness, about 3 minutes longer per side for medium-rare. Transfer the lamb chops to two plates, dividing equally, and serve.

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Everyday CUTLETS.

I use the word cutlet cutlet for any thin, boneless, skinless piece of veal, pork, or chicken. For veal, your butcher will have "cutlet" meat; for pork, I usually use a boneless chop, pounded thin; and for chicken, a boneless, skinless breast, sliced crosswise and pounded thin. for any thin, boneless, skinless piece of veal, pork, or chicken. For veal, your butcher will have "cutlet" meat; for pork, I usually use a boneless chop, pounded thin; and for chicken, a boneless, skinless breast, sliced crosswise and pounded thin.[image] These are perhaps the ultimate in These are perhaps the ultimate in Everyday Italian Everyday Italian entree choices: They cook entree choices: They cook extremely extremely quickly, and you can top them with just about anything you like. And the meats are pretty interchangeable in many recipes; you can mix and match the meat from one recipe with the sauce or preparation from another. (You've probably noticed this on menus-Chicken Marsala and Veal Marsala, Chicken Parmigiana and Veal Parmigiana. The restaurants mix and match, and so can you.) Just remember that cooking times vary, and it's especially important not to overcook veal (or it becomes tough and loses its delicate flavor) or undercook chicken or pork (for safety's sake). Other than that, though, go forth into the world of cutlets-the ultimate in flexibility, ease, and speed, not to mention a great variety of cla.s.sic Italian dishes and some new favorites. quickly, and you can top them with just about anything you like. And the meats are pretty interchangeable in many recipes; you can mix and match the meat from one recipe with the sauce or preparation from another. (You've probably noticed this on menus-Chicken Marsala and Veal Marsala, Chicken Parmigiana and Veal Parmigiana. The restaurants mix and match, and so can you.) Just remember that cooking times vary, and it's especially important not to overcook veal (or it becomes tough and loses its delicate flavor) or undercook chicken or pork (for safety's sake). Other than that, though, go forth into the world of cutlets-the ultimate in flexibility, ease, and speed, not to mention a great variety of cla.s.sic Italian dishes and some new favorites.

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CHICKEN PARMESAN.

Perhaps the all-time number-one most popular Italian-American dish, Chicken Parmesan is often made of thickly breaded chicken cutlets topped with way too much cheese and garlicky tomato sauce. (And in many restaurants, if you can locate the actual Parmesan in the "Chicken Parmesan," you should win a huge prize.) I wanted to remain true to the heartiness of the dish, but I also wanted to lighten it up a bit. So I don't bread my cutlets, but instead brown them in a skillet before adding the topping and baking them.

4 MAIN-COURSE SERVINGS.

1.