Spaghetti con Vongole Spaghetti with Clams Serves 4 For people I like, I shell the clams before finishing the pasta, since it’s easier to eat that way. Make the sauce up to the point where you put the pasta on to cook. Instead of dropping the pasta in, let the sauce cool enough so you […]

Peperoni Ripieni con Acciughe e Capperi Peppers Stuffed with Anchovies and Capers Makes 24 Peppers The first stuffed peppers I ever ate were the handiwork of my friend Giacomo Bologna. This recipe is a tribute to him. Ingredients: 6 cups water 2 tablespoons salt ¼ cup red wine vinegar 24 cherry peppers, sweet or hot, […]

Crostata con Pere al Vino Rosso Wine-Poached Pears in a Cornmeal Crust Serves 8 Ingredients: 3 pounds pears Juice and peel of 1 lemon 1 tablespoon whole black peppercorns ½ tablespoon whole cloves 1 tablespoon whole allspice berries 6 cups red wine 1 ¼ cups granulated sugar 2 sticks cinnamon ½ cup dried cranberries 1 […]

Branzino al Forno con Vegetali Oven-Baked Sea Bass with Vegetables Serves 4 Ingredients: Salt and fresh ground black pepper, to taste 4 (1 ¼-pound) whole sea bass, cleaned (you can use other whole fish such as red snapper) 4 sprigs fresh rosemary 4 sprigs fresh thyme 2 lemons, 1 cut into eight wedges, plus juice […]

Zuppa di Ceci Chick-pea Soup Serves 6 Ingredients: 1 pound dried chick-peas 16 cups cold water 1 tablespoon salt, plus extra to taste ¼ cup chopped pancetta 1 cup chopped onion 2 tablespoons chopped garlic ½ cup chopped celery 1 cup chopped carrots ¼ cup extra-virgin olive oil 1 ounce dried porcini mushrooms soaked for […]