Ingredients

• 3 lbs. boneless leg of lamb, cut into 1 1/2" chunks
• 1/4 cup dry white wine
• 2 lg. garlic cloves
• 6 TBSP (or more) olive oil, divided
• 2 TBSP chopped fresh rosemary
• 1 TBSP chopped fresh oregano
• 1 TBSP chopped fresh mint
• 4 anchovy fillets, finely chopped
• 5 to 6 ounces baby arugula
• lemon wedges

Preparation

Sprinkle lamb with salt and pepper put in a large zip-lock. Add wine, pressed garlic, 4 TBSP oil, all herbs and anchovies. Mush around to mix and coat well. Chill at least 2 hours or over night, mushing and turning occasionally.

Toss arugula with remaining oil in large platter; sprinkle with salt and pepper.

Put lamb on metal skewers and either grill or broil to desired doneness - about 10 minutes for med. rare. Serve on top of arugula with lemon slices.

Ingredients

• 1 pound farro
• 2 bay leaves
• salt
• olive oil
• 2 cloves garlic, chopped
• 1 lg. can crushed tomatoes
• capers
• red pepper flakes
• 1 large can tuna or cooked tuna
• 1 c. fresh basil fresh parsley

Preparation

Cook farro with bay leaves, salt and olive oil according to package directions.

Sauté garlic in olive oil.

Add tomatoes, lots of capers, red pepper flakes and salt to taste.

Stir in canned or baked tuna, flaked, and lots of fresh basil.

Stir in farro and simmer a few minutes.

Sprinkle with parsley and serve.

Lidia Bastianich

Ingredients

• 1 cup beef stock or canned beef broth
• 1 cup chicken stock or canned low-salt chicken broth
• 1 pound veal scaloppine
• All purpose flour
• 3 tablespoons (about) olive oil
• 1 cup whipping cream
• 3/4 cup chopped seeded plum tomatoes
• 6 tablespoons chopped fresh basil
• 1 tablespoon tomato paste
• 2/3 cup crumbled Gorgonzola cheese

Preparation

Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.

Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.

Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.

Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

Bon Appetit, April 1999

Ingredients

• 3 tbs. extra-virgin olive oil
• 1 oz. pancetta, finely chopped
• 1 large carrot, peeled and minced
• 2 small celery ribs, minced
• 1/2 med. onion, minced
• 1 1/3 lb. coarsely ground beef skirt steak or ground chuck
• 3/4 c. chicken or beef stock
• 2/3 c. dry white wine
• 2 tbl. tomato paste
• 1 1/2 c whole milk

Preparation

Heat olive oil and pancetta in a large saucepan over medium-low heat and cook until pancetta releases its fat but is not browned, about 8 minutes. Increase the heat to medium and add carrot, celery and onion. Cook, stirring until the onions are translucent, about 5 minutes. Add ground beef and brown. Stir in stock, wine, and tomato paste. Reduce heat to low and simmer gently, partially covered and skimming occasionally and add milk 2 tbl. at a time from time to time as the sauce simmers. Cook until the sauce is the consistency of a thick soup, about 2 hours. Remove from the heat and let cool. Cover and refrigerate for up to 24 h. Skim the fat off the top before reheating. Serve over wide noodles.

Ingredients

• 1 3/4 cup all-purpose flour
• 1/2 cup ground toasted almonds
• 1/2 cup sugar
• 4 ounces (1 stick) unsalted butter
• 1 egg, plus 4 eggs, separated
• Pinch salt
• 3/4 cup sugar
• 2 lemons, zested, plus 3 lemons, juiced

Preparation

Grease the bottom and sides of a 9-inch tart pan with butter and set aside.

Toss together the flour, almonds, and sugar. Cut the butter into the dry mixture until it is the consistency of fine bread crumbs. Add 1 egg and salt and mix well, kneading slightly. Form the pastry into a ball, wrap in plastic wrap, and refrigerate while you make the filling.

Beat the 4 egg yolks with the sugar until very thick, then beat in the lemon zest and juice. Transfer the mixture to the top of a double boiler and set over barely simmering water. Cook, stirring constantly, until the mixture becomes thick, about 15 to 20 minutes. Remove from the heat and set aside to cool slightly.

Preheat the oven to 450 degrees F.

Roll the dough, if you can, between 2 sheets of waxed paper. Place in a pan and prick the dough with a fork all over the bottom, line with waxed paper, and fill with dried beans or rice to keep the bottom from puffing. Place in the oven and bake 10 minutes, then remove the paper and beans, and cook an additional 5 minutes.

Meanwhile, beat the 4 egg whites until very stiff and fold them into the cooled lemon mixture.

Remove the pie casing from the oven and reduce the temperature to 325 degrees F. Spread the lemon filling over the pie shell and bake for 10 to 15 minutes, or until the filling is thoroughly set.

Mario Batali

Ingredients

• 3 tomatoes, halved
• 10 garlic cloves
• 2 slices crusty bread
• 1/2 cup whole almonds, with skin
• 1/2 cup hazelnuts or pine nuts
• 1 pimento or roasted red pepper
• 1/2 cup red wine vinegar
• 3/4 cup olive oil
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 3 tablespoons olive oil
• 2 pounds prawns, shelled, tails removed, heads on

Preparation

Preheat oven to 450 degrees F.

Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.

Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).

Heat oil to almost smoking in a large skillet or roasting pan. Toss the prawns in half the romesco sauce to coat, and pan sear the shrimp quickly in the oil just until barely opaque. Then roast for 10 to 12 minutes in a 450 degree F oven. Serve the remaining sauce on the side for dipping.

Tyler Florence

Ingredients

• 2 pounds eggplant, sliced 1/2-inch thick
• Sea salt
• 3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 2 tablespoons
• 1 pound penne or other short pasta
• 2 cups basic tomato sauce (from Mario’s cookbook)
• 1/2 cup fresh bread crumbs
• Salt and pepper
• 1/3 cup grated caciocavallo or pecorino
• 4 sprigs fresh basil, roughly torn

Preparation

Stack eggplant slices in a colander, each piece sprinkled with sea salt. Weigh the slices with a large, full can of tomatoes or other weight and set aside in the kitchen sink so that juices run free. After 1 hour, rinse and pat dry.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat 3 tablespoons olive oil over medium-high heat and saute eggplant slices until golden brown on both sides, working in batches if necessary and removing cooked eggplant to a plate lined with a paper towel.

Cook the penne in the boiling water until not quite done; about 5 minutes. Drain the pasta and toss with 3/4 cup of tomato sauce.

Preheat oven to 375 degrees F.

Grease a glass or ceramic oven dish with 1 tablespoon of olive oil. Cover the bottom of the dish with a few tablespoons of tomato sauce. Top with half the bread crumbs, and salt and pepper, to taste. Add half the cooked pasta, then half of the eggplant slices, arranged in a layer. Drizzle about 1/4 cup of the tomato sauce over, and top with half the grated cheese and torn basil leaves. Repeat the process with remaining tomato sauce, bread crumbs, pasta, eggplant, cheese, and basil.

Drizzle with remaining 2 tablespoons olive oil and bake in oven for 1 hour. Let rest 30 minutes before serving.

Mario Batali

Ingredients

• 1 big container of mascarpone cheese
• 3 eggs
• 24 Lady Fingers
• 2 c strong coffee
• 120 g sugar

Preparation

Beat the yolks of the eggs with the sugar

Fold in the mascarpone

Beat the whites to firm peaks

Add the whites to the yolks

In the serving dish add by alternating layers the lady fingers dunked in coffee and the egg mixture

Sprinkle coco powder on top

Translated from French by Jenny