Pasta with Rosemary Tomato Sauce
Summertime dishes in Italy are traditionally light, fresh, and quick to prepare. Despite the use of cream in this recipe, this sauce is no exception. Fresh, fragrant rosemary brings out the sweet and summery flavor of the tomatoes, while the splash of cream gently balances any acidity. Serve it on its own or as an accompaniment to grilled salmon. Serves 6 2 tablespoons olive oil 2 medium cloves garlic, chopped 1/2 teaspoon chili flakes or crushed chili pepper 2-3 tablespoons minced fresh rosemary (1 large sprig) 1 pound fresh tomatoes, chopped (or 1 15-ounce can ground peeled tomatoes) 1/4...
Read MoreEggplant balls with molten mozzarella centers
Adapted from Marcella Hazan, Marcella Cucina Makes about 20 3 medium eggplants 2 tsp. salt 2 tbsp. olive oil 3 oz. mozzarella 2 large eggs 1 1/2 tbsp. flour 2 large eggs 1 1/2 tbsp. flour 1/3 cup grated Parmigiano-Reggiano 1/4 cup Italian parsley, chopped 1/2 cup bread crumbs Oil for deep frying Preheat oven to 350. Cut the eggplants into even half-inch slices. Sprinkle with salt, rub with olive oil, and roast on a sheet pan for 30-40 minutes, or until tender but not yet brown. While the eggplant is roasting, thoroughly drain any liquid from the mozzarella and cut it into small cubes, about...
Read MoreGoat cheese, fig, and hazelnut terrine
This sweet and savory dish will wow guests at your next cocktail party or wine tasting and can also be served as an appetizer or cheese course. This recipe makes either one large terrine (in a 6″ x 3″ loaf pan) or two smaller terrines. The mold can be any dish that’s longer than it is wide, though even a simple loaf pan turns out a beautiful result. It must be made at least a half day in advance, though it is even better if it can rest for two days before serving. Adapted from Jody Adams, In the Hands of a Chef ¼ lb high-quality dried figs ½ cup sweet sherry or Marsala...
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