Everyday Italian_ 125 Simple and Delicious Recipes Part 42

Everyday Italian_ 125 Simple and Delicious Recipes Part 42

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teaspoon balsamic vinegar teaspoon balsamic vinegar

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generous pinch of salt generous pinch of salt

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generous pinch of freshly ground black pepper generous pinch of freshly ground black pepper

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medium tomato, sliced medium tomato, sliced

cup arugula leaves cup arugula leaves

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cooked cooked Pork Milanese cutlet Pork Milanese cutlet, warm or cold, cut into thin slices

With your Fingers, remove and discard some of the soft inner bread from the rolls, creating a shallow well in each. Divide the avocado among all 4 pieces of bread. Using a fork, mash the avocado over the bread. remove and discard some of the soft inner bread from the rolls, creating a shallow well in each. Divide the avocado among all 4 pieces of bread. Using a fork, mash the avocado over the bread.

In a medium bowl, whisk the oil, vinegar, salt, and pepper to blend. Add the tomato and arugula and toss to coat. Divide the arugula mixture between the 2 bottom pieces of bread, add the sliced Pork Milanese, and cover with the top pieces of bread. Cut the sandwiches in half and serve.

GRILLED-SEAFOOD RISOTTO.

I serve most risottos as a side dish, but this is an entree-style risotto. With a fresh green salad and a gla.s.s of crisp Pinot Grigio, this is one of my favorite light suppers-and it's based on leftovers! leftovers!

2 MAIN-COURSE SERVINGS.

recipe recipe Basic Risotto Basic Risotto .

cup (or more) chicken broth cup (or more) chicken broth

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to 2 cups grilled scallops and squid, from to 2 cups grilled scallops and squid, from Grilled Seafood Salad Grilled Seafood Salad

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tablespoons chopped fresh flat-leaf parsley tablespoons chopped fresh flat-leaf parsley

In a Heavy, medium-size saucepan, stir the risotto and cup of broth over a medium flame until the mixture is heated through. Add the grilled scallops and squid and any additional broth to loosen slightly. Continue cooking the risotto, stirring gently to avoid breaking up the scallops, until the seafood is just heated through. Stir in the parsley. Transfer the risotto to serving bowls and serve immediately. medium-size saucepan, stir the risotto and cup of broth over a medium flame until the mixture is heated through. Add the grilled scallops and squid and any additional broth to loosen slightly. Continue cooking the risotto, stirring gently to avoid breaking up the scallops, until the seafood is just heated through. Stir in the parsley. Transfer the risotto to serving bowls and serve immediately.

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EVERYDAY STUFFED VEGETABLES.

Stuffed Mushrooms[image] Eggplant Rollatini Eggplant Rollatini[image] Stuffed Tomatoes Stuffed Tomatoes ROASTED AND BAKED.

Tomato Vegetable Ca.s.serole[image] Verdure al Forno Verdure al Forno[image] Roasted Baby Potatoes with Herbs and Garlic Roasted Baby Potatoes with Herbs and Garlic[image] Herb-Roasted Root Vegetables Herb-Roasted Root Vegetables QUICK AND SIMPLE.

Peas and Prosciutto[image] Sauteed Broccoli Rabe with Raisins and Pine Nuts Sauteed Broccoli Rabe with Raisins and Pine Nuts[image] Brussels Sprouts with Pancetta Brussels Sprouts with Pancetta[image] Everyday Caponata Everyday Caponata[image] Broccoli and Green Beans Broccoli and Green Beans[image] Smashed Parmesan Potatoes Smashed Parmesan Potatoes[image] Grilled Vegetables Grilled Vegetables EVERYDAY SALADS.

Endive and Frisee Salad with Blood Oranges and Hazelnuts[image] Farro Salad with Tomatoes and Herbs Farro Salad with Tomatoes and Herbs[image] Panzanella Panzanella

EVERYDAY.

STUFFED VEGETABLES.

An Italian dinner isn't complete without a side vegetable dish-the contorno. Some of my favorite vegetable dishes are stuffed, which traditionally was a way for home cooks to use up their leftovers. Italians eat a lot of bread and cook a lot of grains, especially rice and, of course, pasta. But what do you do with a few pieces of stale bread? Or a cup of leftover rice? Ever-resourceful Italian housewives used these small portions to round out the next night's dinner by making stuffings-sometimes for meats, sometimes for vegetables. But whether the stuffing is made from leftovers or from scratch, these not only make great contorni contorni but also perfect main courses for vegetarian meals. And they look great, too. but also perfect main courses for vegetarian meals. And they look great, too.[image] Another benefit of stuffed vegetables is that baked ones can be a.s.sembled ahead of time. When your guests arrive, just pop the ca.s.serole in the oven, and it'll be ready by the time you've gobbled down your antipasti. And some stuffed-vegetable recipes can-and maybe even should-be eaten at room temperature, which is perhaps the all-time greatest benefit you can ask of a recipe when you're feeding a crowd. Another benefit of stuffed vegetables is that baked ones can be a.s.sembled ahead of time. When your guests arrive, just pop the ca.s.serole in the oven, and it'll be ready by the time you've gobbled down your antipasti. And some stuffed-vegetable recipes can-and maybe even should-be eaten at room temperature, which is perhaps the all-time greatest benefit you can ask of a recipe when you're feeding a crowd.

STUFFED MUSHROOMS.

In Italy, one of the most popular recipes for stuffed mushrooms hails from Liguria, the northern region that stretches along the Mediterranean coast (actually, the body of water here is called the Ligurian Sea) from the border of France all the way down to Tuscany. The capital of the region is Genoa, which on the one hand is the birthplace of pesto, and on the other is a port city where seafood is worked into recipes where you wouldn't necessarily expect it. Like mushrooms, for example, which they stuff with salted anchovies, marjoram, and bread crumbs. That recipe is a little complex, so I've omitted the little fishes and simplified. This is not only a great side dish, but also the perfect antipasto for a casual get-together.

MAKES 28 MUSHROOMS.

cup Italian-style dried bread crumbs cup Italian-style dried bread crumbs .

cup freshly grated Pecorino Romano cheese cup freshly grated Pecorino Romano cheese

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tablespoon chopped fresh flat-leaf parsley tablespoon chopped fresh flat-leaf parsley

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tablespoon chopped fresh mint tablespoon chopped fresh mint

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garlic cloves, minced garlic cloves, minced

About 3 tablespoons olive oil

28.

large (2-inch-diameter) white mushrooms, stemmed large (2-inch-diameter) white mushrooms, stemmed