FROM "GOURMET - The Magazine of Good Living" (september 1997)
| = can be prepared in 45 minutes or less. | |
| + = can be prepared in 45 minutes or less, but requires additional unattended time. | |
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Frittata alla pancetta, cipolla e pomodoro Frittata with Pancetta, Onion, and Tomato 2 ounces pancetta* (Italian unsmoked cured bacon), cut into 1/8-inch-thick slices 1 small vine-ripened tomato (about 1/4 pound) 1 1/2 cups thinly sliced onion 6 large eggs *available at Italian markets, specialty foods shops, and some supermarkets Finely chop pancetta and cut tomato into 1/4-inch dice. In an 8-inch non-stick skillet cook pancetta over moderately low heat, stirring, until golden but not crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened. Stir tomato into mixture and mash with back of a spoon. Cook mixture 5 minutes more, or until some of juices are evaporated. In a large bowl lightly whisk eggs and season with salt and pepper. Add eggs to mixture and stir to distribute vegetables evenly. Cover frittata and cook over low heat until eggs are set, 10 to 15 minutes. Using a thin spatula, loosen frittata and slide onto a platter. Serve frittata cut into wedges. Serves 4. |
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Fusilli alle zucchine Pasta with Zucchini 16 ounces fusilli (long spiral spaghetti) 3 pounds zucchini (about 6 large) 2 large eggs* 3 ounces freshly grated Parmesan 1 cup finely chopped onion 2 tablespoons unsalted butter 2 tablespoons olive oil *these eggs will not be fully cooked, which may be of concern if there is a problem with salmonella in your area. Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for fusilli. Cut zucchini into 1/8-inch-thick slices. In a large bowl whisk together eggs and Parmesan. In a 12-inch skillet cook onion in butter and oil over moderately low heat, Stirring, until pale golden. Add zucchini and salt and pepper to taste and cook over high heat, stirring, until wilted and tender, about 10 minutes. While zucchini mixture is cooking, cook fusilli in boiling water until al dente. Drain fusilli in a colander and immediately add to egg mixture, tossing well. Add zucchini mixture and toss well. Serves 6 as a first course or 4 as a main course. |
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Fettuccine al pomodoro e basilico Pasta with Tomato and Basil The secret to this dish is good-quality dried egg fettuccine. We particularly like the very thin fcttuccine packaged in nests by De Cecco and sold in many supermarket. Another favorite is Cipriani tagliarelle (a pasta very similar to fettuccine) available from some specialty foods shops and by mail order from Dean & De Luca, tel. (800) 221-7714. 3/4 pound good-quality dried egg fettuccine 2 1/4 pounds vine-ripened tomatoes (about 5 medium) 1 1/3 cups packed fresh basil leaves plus 2 large branches basil 1/4 cup extra-virgin olive oil 1 cup finely chopped onion Accompaniment: freshly grated Parmesan Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for fettuccine. Peel and chop tomatoes. Coarsely chop basil leaves. In a saucepan heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden, about 10 minutes. Stir in tomatoes, basil branches, and salt and pepper to taste. Simmer sauce, stirring occasionally, 20 minutes. While le sauce is simmering, cook fettuccine in boiling water until al dente and drain in a colander. Remove basil branches from sauce and stir in chopped basil. In a bowl toss fettuccine with sauce and serve with Parmesan. Serves 6 as a first course or 4 as a main course. |
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Torta mantovana Pine Nut and Almond Cakes It is important to let these cakes stand overnight to bring out their delicate, nutty flavor. The torte have a slightly dry texture and, like biscotti, are best enjoyed with a glass of sweet italian dessert wine such as Vin Santo. 1 1/2 sticks (3/4 cup) unsalted butter 4 large egg yolks 1 whole large egg 3/4 cup granulated sugar 1 1/3 cups all-purpose flour 1/2 cup sliced almonds 1/3 cup pine nuts 1 tablespoon superfine granulated sugar Preheat oven to 350° F. and butter and flour two 8-inch round cake pans, knocking out excess flour. Melt butter and cool. In a large bowl with an electric mixer beat together yolks, whole egg, and granulated sugar until thick and pale. Add butter to egg mixture in a thin stream beating until combined well. Sift flour over mixture and beat until just combined. Divide batter between pans, smoothing tops, and sprinkle evenly with nuts. Bake cakes in middle of oven 30 to 35 minutes, or until golden. Cool cakes in pans on racks 10 minutes. Invert cakes onto racks and turn right sides up. Sprinkle each cake with 1 1/2 teaspoons superfine sugar. Cool cakes completely. Let cakes stand, separated by wax paper in an airtight container, overnight at room temperature before serving. Cakes keep in an airtight container al room temperature 4 days. Serve cakes cut into wedges. Makes 2 thin 8-inch cakes. |
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