CONTOFILETTO DI MANZO ALLA MODA DI MEZZA ESTATE Midsummer’s Rib-eye Steak Serves 4 Ingredients: 4 cups well-washed arugula 4 medium tomatoes, cut into bite-size chunks 2 ⅔ tablespoons balsamic vinegar Salt and fresh ground black pepper, to taste 2 (18-20 ounce) shell, New York, rib-eye, T-bone, or strip steak, with bone 2 tablespoons extra-virgin olive […]

AGNELLO ARROSTO CON AGLIO, LIMONE, E SPINACI SALTATI Roast Leg of Lamb with Garlic, Lemon, and Sauteed Spinach (Serves 6-8) In Italy, we eat lamb very well done, but I’ve adapted my recipe for American tastes, which lean toward rare or medium meat. Ingredients 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 1 […]

Pollo con Peperoni Chicken with Peppers Serves 4 Ingredients: ½ cup extra-virgin olive oil 1 ½ teaspoons crushed red pepper flakes 8 fresh sage leaves 8 cloves garlic, peeled and crushed 6 sprigs fresh rosemary 1 (3-pound) chicken, cut into pieces 1 large onion, cut into chunks 1 each red, green, and yellow bell pepper, […]

Piccione Ripieno Stuffed Squab Serves 4 If you make an extra squab or two, you can have an easy risotto or pasta. Just debone the bird (or, if you’re lazy, cut it in pieces and let people eat the meat of the bone, which can be fun.) Mix the meat of one squab into a […]

Pollo al Cartoccio Chicken in Paper Serves 4 Ingredients: 2 large red bell peppers, seeded and cut into pieces 2 large yellow bell peppers, seeded and cut into pieces 12 scallions, sliced lengthwise 1-2 fresh chili peppers (red chili or jalapeno), minced fine 2 large ripe tomatoes, cut into 5 pieces 1 tablespoon finely chopped […]