Rustic Italian

Pickled Melon with Prosciutto, Basil and Mint

Page 14

Burrata with Peppers & Coppa

Page 15

Crostini with Spicy Broccoli Rabe & Pecorino

Page 17

Prosciutto, La Tur and Fig Crostini

Page 18

Shrimp & Fennel Crostini

Page 19

Bruschetta with Caramelized Tomatoes & Ricotta

Page 22

Fried Sage Leaves with Balsamic Drizzle

Page 23

Italian-Style Stuffed Eggs

Page 25

Cambozola-Stuffed Dates Wrapped in Proscuiutto

Page 26

Pickled Cauliflower with Chile Crumbs

Page 28

Grilled Shrimp & Lemon Skewers

Page 29

Baked Ricotta with Toasted Pine nuts

Page 30

Grilled Chicken & Plum Skewers

Page 31

Fontina-Stuffed Saffron Rice Croquettes

Page 33

Meatballs in Swiss Chard & Tomato Sauce

Page 33

Salmon Crudo with Red Onion & Fried Capers

Page 37

Grilled Summer Vegetables

Page 38

Beet Green & Parmesan Tart

Page 39

Slow--Roasted Tomato & Gorgonzola Tart

Page 42

Livorno Fish Stew

Page 45

Cream of Celery Soup with Pecorino Crisps

Page 46

Chicken Soup with Broken Noodles & Spinach

Page 47

Carrot & Winter Squash Soup with Pancetta

Page 50

Wild Rice Soup with Porcini & Escarole

Page 51

Vegetable & Farro Soup

Page 52

Roasted BellPepper Soup with Sourdough Croutons

Page 53

Little Gem Salad with Roasted Grapes, Parmigiano & Hazelnuts

Page 55

Tomato Salad with Basil Vinaigrette

Page 56

Spinach Salad with Pickled Shallot & Pancetta

Page 58

Beets with Blood Oranges & Fennel

Page 59

Tricolor Salad with Bresaola & Ubriaco Cheese

Page 61

Butter Lettuce with Gorgonzola & Dates

Page 62

Arugula with Figs, Honey & Sovrano Cheese

Page 64

Grapefruit, Fennel & Burrata Salad

Page 65

String Bean Salad with Ricotta Salata & Lemon

Page 68

Citrusy Shrimp & Calamari Salad

Page 69

Tuscan Bread Salad with Caper Dressing

Page 70

Lentil Salad with Lemon-Rosemary Vinaigrette

Page 71

Farro Salad with Fennel, Endive & Hearts of Palm

Page 74

Spaghetti with Grated Tomato Sauce & Ricotta

Page 78

Baked Ziti with Eggplant & Smoked Scamorza

Page 80

White Sweet Potato Gnocchi with Hazelnut Pesto

Page 81

Free-Form Spinach Lasagna with Sausage

Page 83

Bucatini with Caramelized Onions & Pancetta

Page 85

Cavatelli with Zucchini Blossoms

Page 86

Spaghettini with Summer Squash & Crispy Speck

Page 88

Tagliatelle with Juniper-Spiced Short Rib Ragu

Page 89

Orecchiette with Butter-Braised Nettles

Page 92

Ravioli with Bitter Greens & Toasted Walnut Butter

Page 93

Fettuccine with Peas, Ricotta & Prosciutto

Page 95

Trenette with Pistachio Pesto

Page 97

Whole Wheat Penne with Oil-Cured Tuna

Page 98

Lumache with Shrimp, Tomatoes & Garic

Page 100

Risotto-Style Farro with Porcini & Pecorino

Page 101

Creamy Lemon Risotto with Asparagus

Page 103

Prosecco Risotto with Radicchio

Page 104

Roman-Style Pizza with Spinach & Olives

Page 106

Individual Grilled Pizzas

Page 107

Carbonara Pizza with Pancetta & Egg

Page 109

Roasted Swordfish with Ligurian Herb Sauce

Page 114

Panfried Scallops with Salsa Verde

Page 115

Mussel Stew with Fennel Gremolata

Page 117

Roasted Branzino with Herbed Farro

Page 118

Tuna Tagliata with Eggplant Salad & Orefano Oil

Page 119

Tuna-Stufffed Grilled Sardines

Page 122

Clams with White Wine, Tomatoes & Sausage

Page 123

Sole Filets with Hazelnut Bread Crumbs

Page 124

Butterflied Chicken Roasted with Lemons

Page 125

Chicken Thighs with Green Olives & Lemon

Page 127

Roasted Rabbit with Rosemary, Sage & Thyme

Page 128

Pork Scaloppine with Marsala & Porcini

Page 130

Pork Rib Ragu with Polenta

Page 131

Pan-Seared Pork Chops with Meyer Lemon

Page 133

Slow-Cooked Porchetta-Style Roast

Page 134

Meatball-Stuffed Summer Squash

Page 138

Abruzzese-Style Lamb Skwers

Page 139

Grilled Lamb Chops with Herb-Almond Pesto

Page 142

Sliced Steak with Garlic-Sauteed Artichokes

Page 143

Tuscan-Style Steak with Crispy Potatoes

Page 146

Roasted Carrots with Fennel, Pistachios and Honey Vinaigrette

Page 150

Cauliflower Roasted with Chile, Meyer Lemon, Currants & Pine Nuts

Page 151

Sauteed Mixed Peppers with Basil & Balsamic

Page 152

Balsamic-Braised Cippolini

Page 155

Roasted Eggplant with Wine-Braised Mushrooms & Citrus Gremolata

Page 157

Winter Squash Crostata with Young Pecorino

Page 158

Beet Gratin with Fontina & Walnuts

Page 159

Escarole & Olive Tart

Page 161

Grilled Summer Squash Parmesan

Page 161

Roasted Delicata Squash with Sage

Page 165

Spicy Sauteed Kale & Chickpeas

Page 165

Tomato-Braised Romano Bean with Basil

Page 166

Sauteed Kale with Pancetta & Onion

Page 167

White Wine-Braised Broccoli Rabe with Olives

Page 170

Baked Red Endive with Tomatoes & Pancetta

Page 171

Baked Green Bean Custard

Page 172

Roasted Potato & Mushroom Strata

Page 173

Sauteed Artichokes & Fava Beans

Page 176

Honey-Mascarpone Cheesecake with Sour Cherries

Page 180

Citrusy Shortbread Wedges with Rosemary

Page 181

Lemon-Chocolate Olive Oil Cake

Page 184

Walnut-Espresso Torte with Burnt Orange Caramel

Page 185

Ricotta & Bittersweet Chocolate Crostata

Page 187

Plum-Almond Cake

Page 190

Free-Form Blackberry-Apricot Tart

Page 191

Marsala Pound Cake with Dried Fruit Compote

Page 191

Chocolate-Dipped Hazelnut Meringues

Page 196

Vanilla Bean Panna Cotta with Roasted Rhubarb

Page 197

Frozen Strawberry-Yogurt Mousse

Page 198

Spiced Ricotta ice Cream with Macerated Berries

Page 199

Pistachio Ice Cream with Shaved Chocolate

Page 202

Crostini

Page 203

Melon Ice with Mint & Basil

Page 203

Red Wine Chocolate Budino with Cinnamon Whipped Cream

Page 204

Baked Figs with Balsamic Honey & Black Pepper

Page 205

Grilled Nectarines with Pecorino & Honey

Page 207

Basic Egg Pasta Dough

Page 208

Pizza Dough

Page 208

Basic Tomato Sauce

Page 210

Chicken Broth

Page 210

Spinach Pasta Dough

Page 210