Insalata Sette Seven-Bean Salad (Serves 8-10) Ingredients: 7 cups cooked beans (assorted types) Salt ¾ cup thinly sliced red onion 1 cup red wine vinegar ¾ cup diced celery ¾ cup chopped fresh Italian parsley ¾ chopped fresh basil leaves 1 cup extra virgin olive oil 1 teaspoon freshly ground black pepper ⅓ teaspoon crushed […]

Semifreddo con Granella e Salsa di Cioccolato Semifreddo with Ground Nut Brittle and Chocolate Sauce Serves 8 Semifreddo, which means “almost frozen,” unites the creamy coldness of gelato with the airy lightness of mousse. I grew up on it, and it’s added more than a handful around my midriff. The granella, a ground-up nut brittle, […]

Pollo, Tacchino, Agnello, e Manzo Arrosto con Insalata di Rinforzo Mixed Grill of Chicken, Turkey, Lamb, and Beef with Make-You-Strong Salad Serves 4 to 5 Ingredients: 4 lamb chops (loin or rib), trimmed of fat 1 pound boneless shell steak, cut into 4 pieces Salt and fresh ground black pepper, to taste 2 tablespoons extra-virgin […]

Lasagna di Vegetali Vegetable Lasagna Serves 12 as an Appetizer Ingredients: 4 tablespoons extra-virgin olive oil 2 tablespoon chopped garlic 1 teaspoon crushed red pepper flakes 3 tablespoons dry white wine 1 cup thinly sliced onion 1 cup sliced celery 1 cup thinly sliced carrots 1 cup well-washed and sliced leeks, white part only 1 […]

Piccolo Cibreo Tuscan-Style Chicken Livers Serves 4 Cibreo is what we can un piatto tipico Toscano, a typical Tuscan dish. Out in the country, a farmer’s wife would make it with rooster crest and giblets, but since rooster innards (much less the crests) aren’t readily available in the United States, I invented an American variation, […]