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ROASTED BEET PASTA

To prepare roasted beets:

1 1/2 pounds beets (2 to 2 1/2-inches around), washed and dried

1 tablespoon kosher salt

2 tablespoons pure olive oil

Preheat oven to 400 degrees.

In a large mixing bowl, toss beets with oil and salt to coat. Place on lined baking sheet and place in 400 degree oven for 1 hour. Remove and allow to cool (about 20 minutes). Peel beets under running water and cut into 1/4-inch dice.

Yield: 2 to 2 1/2 cups

To prepare roasted beet pasta:

3 jumbo eggs

1 cup roasted beets in cubes (see recipe above), pulse in food processor until smooth

4 cups all-purpose unbleached flour

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, beet puree and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta. Roll out to four 7-inch by 16-inch sheets.

Yield: 1 pound

WHITE BEAN RAVIOLI WITH BALSAMIC VINEGAR BROWN BUTTER

1 cup cooked white beans, plus 1 cup

1/2 cup virgin olive oil

1 egg

1/4 cup balsamic vinegar plus 1/4 cup

1/2 cup freshly ground Parmesan plus 4 tablespoons

1 bunch Italian parsley, finely chopped to yield 1/4 cup -- set aside 2 tablespoons

Salt and pepper to taste

1 recipe roasted beet pasta (see separate recipe), rolled out on thinnest setting to 4 sheets

6 ounces sweet butter

FILLING:

In a food processor, blend one cup cooked white beans with virgin olive oil, 1/4 cup balsamic vinegar, grated Parmesan cheese, egg and parsley until smooth (about 1 minute). Remove to medium mixing bowl and stir in remaining cup of beans. Season to taste with salt and pepper.

ASSEMBLY:

Lay out 1 sheet of pasta and cut into 8 pieces, 3 1/2-inches by 3 1/2-inches. Place 1 1/2 tablespoons filling in center of each square and fold corner to corner to form triangle shaped pillow. Press edge firmly around to seal. Continue with all remaining pasta. Should yield 32 ravioli. These can be set aside on a baking tray in refrigerator for 6 hours, separated by a kitchen towel.

TO COOK:

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt. Drop ravioli into water and return to boil. Lower heat slightly and cook just below boiling for 3 minutes.

Meanwhile, place sweet butter in 10-inch to 12-inch sautJ pan and cook until foam subsides and butter begins to brown. Turn off heat and add remaining 1/4 cup balsamic vinegar (careful: it will spatter). Remove ravioli from cooking liquid with spider and place in pan with butter and vinegar. Toss over medium heat and sprinkle with remaining cheese and parsley. Divide among 4 plates and serve immediately.

Yield:: 4 servings

ROASTED BEET SALAD WITH WATERCRESS, LENTILS, SOPRESSATA AND TALEGGIO

1 1/2 cups roasted beets

1 cup cooked lentils

1 bunch watercress, washed and spun dry

4 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar, salt and pepper to taste

4 small slices Italian country bread, toasted and cooled

8 ounces Sopressata sausage, thinly sliced

6 ounces Taleggio cheese, or other soft pungent cheese such as Brie, Goat, etc.

In a large mixing bowl, toss beets, lentil, watercress with olive oil and balsamic vinegar and season to taste. Divide salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pieces of toast, and place in center on top of each salad and serve immediately.

Yield: 4 servings

BASIC BREAD DOUGH

1/2 cup warm water

3 teaspoons yeast (dry)

1 teaspoon salt

1 teaspoon sugar

4 cups high gluten flour

4 tablespoons extra virgin olive oil

Place warm water in a warm mixing bowl and add yeast. Stir to dissolve and let stand 3 minutes. Add salt and sugar and stir through. Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers.

Wash and dry hands and remove ball to cutting board. Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth homogenous ball is formed, about 15 minutes. Place ball of dough in a lightly oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 4 pieces. Dough is now ready for use.

TARONGIA WITH FENNEL, FRESH ANCHOVIES AND CACIOCAVALLO

1 recipe basic bread dough

Olive oil for frying

16 fresh marinated anchovies (see basic recipe)

1 bulb fennel, fronds removed and saved, bulb trimmed and sliced 1/8-inch thick

1 cup freshly grated Caciocavallo cheese

2 tablespoons freshly ground black pepper

2 tablespoons virgin olive oil

Heat 3 inches olive oil in tall frying pan to 375 degrees.

Roll dough into 4 10-inch circles and fry, one at a time, until golden brown, about 6 to 7 minutes, to create the tarongia. Drain each tarongia on paper towels and set aside.

In a medium sautJ pan, heat 2 tablespoons virgin olive oil until just smoking and add fennel. Cook until soft and golden brown, stirring regularly, about 8 to 10 minutes. Drain fennel and allow to cool. Mix in fennel fronds and set aside.

Spread 1/4 fennel mixture on top of each tarongia and sprinkle each with 2 tablespoons Caciocavallo. Place 4 anchovies on each tarongia and sprinkle with remaining Caciocavallo. Broil each tarongia until light golden brown and serve warm.

Yield: 4 servings

MARINATED ANCHOVIES

16 fresh anchovies, gutted and heads removed

Juice and zest of 2 lemons

Salt and pepper to taste

4 tablespoons extra virgin olive oil

1 bunch Italian parsley, finely chopped to yield 1/4 cup

1/2 teaspoon crushed red pepper flakes

Lay anchovy fillets out on marble cutting board or cookie sheet. Divide lemon juice and zest over top of anchovies evenly. Place in refrigerator and allow to cook 2 hours. Remove from refrigerator, place in mixing bowl and add salt and pepper, olive oil, parsley and pepper flakes. Stir gently to coat, careful not to break the anchovies. Set aside. (These can stay overnight, refrigerated).

SFINCIONI WITH BROCCOLI, RICOTTA AND OVEN-DRIED TOMATOES

NOTE: Prepare basic bread dough recipe using semolina flour

1/2 basic bread dough recipe

2 tablespoons virgin olive oil plus 4 tablespoons

1 pound broccoli, broken into 1-inch florets, stems sliced 1/4-inch thick

Freshly grated nutmeg

1 pound fresh ricotta

1/4 cup bread crumbs

Sea salt and freshly ground black pepper

(I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores).

Preheat oven and baking tile to 450 degrees.

Split dough into 2 pieces, one slightly larger than the other, and roll out into 2 rounds about 12 inches in diameter, again one slightly larger than the other. Place larger sheet on paddle and spread with coarse sea salt.

In a 12-to 14-inch sautJ pan, heat 2 tablespoons olive oil over medium high heat. Add broccoli and cook until softened and light brown, stirring constantly, about 10 to 12 minutes. Allow to cool and season with several gratings of fresh nutmeg.

Smear the large sheet with 2 tablespoons extra virgin olive oil and sprinkle with half the bread crumbs. Spread ricotta over the sheet and smear within 1-inch of the edge. Place broccoli pieces on top of ricotta and sprinkle with remaining olive oil and then bread crumbs. Place smaller piece of dough on top and roll edges of bottom and top together to seal. Brush top with water and then oil and slide onto tile in oven and bake 20 to 25 minutes until golden brown. Remove from oven and let rest 5 minutes before serving.

Yield: 4 servings

BRUSCHETTA WITH BRESAOLA, EGGPLANT AND MOZZARELLA

3 tablespoons virgin olive oil

1/2 medium red onion, thinly sliced

2 small Japanese eggplants

2 tablespoons red wine vinegar

1/2 pound fresh mozzarella

8 basil leaves, chiffonade

4 large slices Italian country bread

1/4 pound Bresaola, sliced paper thin by butcher or deli (should yield 12-15 slices), may substitute Prosciutto or Capicola

In a 10- to 12-inch saute pan heat olive oil until smoking. Add onion and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft. Add 2 tablespoons red wine vinegar and remove from heat to cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil and season to taste with salt and pepper.

Grill or toast bread on both sides and spoon generous amount over each slice of bread. Place 3 slices Bresaola over top of eggplant mixture and serve.

Yield: 4 servings

PENNE ALLA PUTTANE D ELBA

1/2 pound young zucchini, sliced paper thin

2 cloves garlic, sliced paper thin

12 large leaves basil, torn in half

1 pound overripe tomatoes, roughly chopped, retaining seeds and liquid

1/2 cup extra virgin olive oil

2 tablespoons giant capers, rinsed of salt and drained

1/4 cup tiny black olives

Juice of 1/2 lemon

2 tablespoons crushed red pepper flakes

2 tablespoons kosher or sea salt

1 pound dried penne pasta, preferably Italian

In a large bowl, combine zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, pepper flakes, and salt. Allow to stand in cool place 1/2 hour.

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2 tablespoons salt. Drop penne in and cook according to package instructions until al dente, about 10 to 12 minutes. Drain pasta in colander and add pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve immediately.

This dish is not served hot!!

Yield: 4 servings

T-BONE FIORENTINA WITH SAUTEED SPINACH AND DA VERO OIL

1 T-bone steak at least 3-inches thick and about 3 to 3-1/2 pounds

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage leaves

1 tablespoon fresh thyme leaves

2 tablespoons freshly ground black pepper

2 tablespoons kosher salt

2 tablespoons pure olive oil

1/4 cup virgin olive oil

6 cloves garlic, thinly sliced

4 pounds spinach, washed, spun dry, stems removed

Juice of 1 lemon

Salt and pepper to taste

6 ounces Da Vero extra virgin olive oil

Preheat barbecue to medium high heat.

Pat steak dry.

In a small bowl, mix rosemary, sage, thyme, pepper and salt until well blended. Coat entire steak with spice mix. Brush with pure olive oil. Place on grill and char well. Cook about 12 minutes on first side, flip, and cook about 9 minutes on second side. This is traditionally served very rare.

Meanwhile, in a 12- to 14-inch saute pan, heat virgin olive oil until smoking. Add garlic and cook until light brown. Add spinach and stir quickly, cooking until just wilted. Remove from heat, add lemon juice and salt and pepper and set aside. When steak is done, remove and let stand 5 minutes. Carve off fillet and strip steaks and slice. Divide steak among 4 plates, divide spinach and drizzle each plate with Da Vero oil. Serve immediately.

Yield: 4 servings

PEAR CAPRICCIO WITH PARMIGIANO-REGGIANO AND CULATELLO

4 pears, perfectly ripe

1 wedge Parmigiano-Reggiano cheese, about 1/2 pound sliced paper thin by butcher

4 ounces Culatello or Prosciutto di Parma

1 lemon

4 ounces best quality extra virgin olive oil

Quarter pears and remove seeds.

Slice pears into 1/8-inch slices and arrange in a circle on 4 plates. Using a vegetable peeler, shave long shards of Parmesan over the top of each plate. Arrange 2 slices of Culatello into the center of each plate like a flower. Squeeze lemon juice over each plate, drizzle with extra virgin olive oil and serve immediately.

Yield: 4 servings

GREEN APPLE RISOTTO

2 tablespoons sweet butter plus 2 tablespoons

2 tablespoons virgin olive oil

1 large red onion, finely chopped

2 Granny Smith apples, peeled, cored and sliced into 1/8-inch pieces

1-1/2 cups Arborio rice

1 cup dry white wine, such as Albana di Romagna

4 to 5 cups homemade chicken stock, simmering

1/4 cup freshly grated Parmigiano-Reggiano

1 bunch Italian flat leaf parsley, finely chopped to yield 1/4 cup

Salt and freshly ground black pepper to taste

In a 12- to 14-inch sauté pan, heat 2 tablespoons sweet butter and virgin olive oil until, melted together. Add onion and cook over medium heat until soft and not yet browned. Add apples and rice and cook about 3 to 4 minutes, until rice has acquired a pearly opaque quality. Add the wine and simmer until evaporated.

Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the top of the rice. Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 minutes.

The rice should be tender and still retain an "al dente" bite. Stir in the remaining 2 tablespoons butter, grated cheese and parsley and season with salt and pepper. Serve immediately with additional grated cheese on the side.

Yield: 4 servings

COTECCHINO WITH LENTILS

8 ounces dried lentils

1 tablespoon salt

2 cloves garlic

12 fresh sage leaves

4 tablespoons extra virgin olive oil

4 tablespoons red wine vinegar

Salt and pepper to taste

1 Cotecchino sausage, about 1 pound

Bring 6 cups of water to a boil and add 1 tablespoon of salt.

Add the lentils, garlic and sage. Boil the lentils until tender yet still firm, about 20 minutes. Drain in a colander over the sink and place in a mixing bowl.

Combine the lentils with the vinegar and season with salt and pepper. Set aside.

Prick the sausage with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1-1/2 hours.

Place the marinating lentils on a large serving platter to form a bed for the Cotecchino. Remove the Cotecchino from the cooking liquid and drain. Slice the Cotecchino into 1/4-inch rounds and place on a platter over the lentils. Serve.

Yield: 4 servings

GNOCCHI

3 pounds russet potatoes

2 cups all-purpose flour

1 egg, extra large

1 pinch salt

1/2 cup canola oil

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

Yield: 12 servings of gnocchi

GNOCCHI WITH FRESH TOMATOES, GREEN OLIVES AND SMOKED MOZZARELLA

1 pound fresh plum tomatoes

6 tablespoons extra virgin olive oil

2 cloves garlic, thinly sliced

1/2 cup green olives, such as Picholine

1/4 fresh smoked Mozzarella

1 pound gnocchi (see separate recipe)

2 tablespoons fresh Marjoram leaves

Salt and pepper to taste

Bring 6 quarts of water to boil in a large spaghetti pot and add 2 tablespoons of salt.

Remove stem ends from tomatoes and chop tomatoes into 1/4-inch cubes, reserving all juices. In a 12-inch to 14-inch saute pan, heat olive oil until, smoking. Add garlic and cook 30 seconds until light brown. Add tomatoes and juices and cook 2 minutes. Add olives and remove from heat. Cut smoked Mozzarella into 1/4-inch cubes and set aside. Drop gnocchi into boiling water and cook until they float (about 3 minutes). Drain gnocchi into colander and carefully pour them in to pan with tomato mixture. Return to heat and toss gently until bubbling. Add Mozzarella, marjoram leaves and season with salt and pepper. Pour into heated serving dish and serve immediately.

Yield: 4 servings

SAUTEED DUCK GIZZARD SALAD WITH MIZUNA, CARROT PICKLES, LEEK CONFIT AND PEARS VINAIGRETTE

1 pound duck gizzards

1/2 pound carrots, cut into fine julienne

1/4 cup red wine vinegar

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon poppy seeds

2 leeks, rinsed clean

2 tablespoons virgin olive oil, plus 3 tablespoons

1 teaspoon sugar

1/4 cup sweet sherry

2 Comice pears

1 tablespoon Dijon mustard

4 tablespoons sherry vinegar

1/4 cup extra virgin olive oil

1/2 pound Mizuna, or Chicory or other peppery firm greens, washed and spun dry

Bring 1 quart water to boil and add 1 tablespoon salt.

Wash and pat dry duck gizzards and set aside.

Drop carrots into boiling water and blanch 1 minute. Remove to small mixing bowl and, while still warm, add red wine vinegar, oregano, salt and poppy seeds. Allow to cool in brine.

Cut leeks into 1-inch long half moons. Heat 2 tablespoons virgin olive oil in a 10-inch sautJ pan until smoking. Add leeks and sautJ until softened over medium heat, about 5 to 6 minutes. Add sugar and sherry and simmer until liquid is gone, about 4 to 5 minutes. Remove from heat and let stand.

Core and seed the pears and cut into 1/4-inch cubes. In mixing bowl, stir together Dijon, sherry vinegar and extra virgin until smooth and add pears. In a 12-inch sautJ pan, heat remaining 3 tablespoons virgin olive oil until smoking. Season gizzards with salt and pepper. Place gizzards in pan, stirring constantly until cooked through, about 7 to 8 minutes.

To assemble dish, dress Mizuna with pear mixture and place in center of 4 plates. Sprinkle carrots around and arrange 3 piles of leeks on each. Divide gizzards over salad and serve.

Yield: 4 servings

ORECCHIETTE MADE FROM EGGLESS PASTA

2 cups semolina flour

2 cups all-purpose flour

1 to 1-1/4 cups tepid water

Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.

Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature.

Roll dough into long dowels about 3-4-inches thick. Cut into flat disks about 1/4-inch to 1/2-inch thick. Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook.

Yield: 4 servings

LAMB BRACIOLETTE PUGLIESE WITH ORECCHIETTE

8 thin slices of leg or shoulder of lamb, about 4 x 4 x 1/4-inch

8 paper-thin slices of Prosciutto

8 2-ounce pieces young Pecorino cheese

2 tablespoons chopped fresh rosemary leaves

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh parsley leaves plus 4 tablespoons

Salt and pepper

4 tablespoons virgin olive oil

1 medium Spanish onion, finely chopped

4 cloves garlic, thinly sliced

2 tablespoons dried hot chilies

1 cup dry red wine

3 cups basic tomato sauce, recipe follows

1 recipe orecchiette pasta

1 cup freshly grated hard Pecorino

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

Using a meat mallet or cleaver blade, pat each lamb piece until it's 1/16-inch thick. Onto each lamb piece place one slice of Prosciutto and 1 piece of cheese. Mix rosemary, mint and 2 tablespoons parsley and divide among 8 pieces of lamb. Season with salt and pepper and roll like a burrito to form a little package. Tie each with 2 pieces of butcher twine.

In a heavy bottom pot, heat olive oil until smoking. Brown lamb pieces 4 at a time until golden brown all over and remove. Add onions and garlic and cook until softened and lightly browned. Add chilies, red wine and tomato sauce and bring to a boil. Lower heat to medium and place meat in pan with sauces, submerging the meat halfway. Simmer uncovered for 20 to 30 minutes, or until lamb is fork tender.

Put orecchiette into boiling water and cook until al dente, about 6 to 7 minutes, and drain.

Remove meat from sauce and toss orecchiette into sauce. Remove strings from meat. Pour orecchiette into a large serving bowl. Place meat on top, sprinkle with cheese and serve.

Yield: 4 servings

BASIC TOMATO SAUCE

1 Spanish onion, cut into 1/4-inch dice

4 cloves garlic, thinly sliced

3 ounces virgin olive oil

4 tablespoons fresh thyme (or 2 tablespoons dried)

1/2 medium carrot, finely shredded

2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices

Salt, to taste

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Yield: 6 cups

PEACHES IN PRIMITIVO SYRUP

1 clove

2 cups sugar

2 cups Primitivo di Gioia, a dry red wine from Puglia

4 peaches

In a medium saucepan, combine clove, sugar and red wine and heat until sugar is dissolved, about 10 minutes. Cool and keep covered. Peel and slice peaches and divide among 4 wine glasses. Pour 1/4 cup syrup over each peach and serve immediately with biscotti.

Yield: 4 servings

GRILLED PANCETTA CROSTINI WITH RED ONION MARMALADE

1/2 pound Pancetta, cut 1/8-inch thick by your butcher (should resemble disks)

Red Onion Marmalade

2 medium red onion, chopped into 1/4-inch dice

2 cups Lambrusco wine, or other light bodied fruity red wine

1 cup orange juice

2 tablespoons sugar

4 slices peasant bread, 1-1/2-inches thick

Preheat grill or broiler.

To prepare red onion marmalade:

Place chopped red onions, Lambrusco, orange juice and sugar in a saucepan and place over medium high heat. Bring to a boil, lower heat to medium and reduce until thick like marmalade, about 30 minutes. Remove from heat and allow to cool. Yield: 1 cup

Place Pancetta slices on grill and cook until golden brown, about 4 to 5 minutes per side, and remove to a cutting board. Grill bread slices until golden brown and remove to serving platter. Smear 3 tablespoons red onion marmalade on each slice of bread. Chop warm Pancetta into 1/4-inch cubes and divide among the 4 pieces of bread and serve immediately.

Yield: 4 servings

SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND BALSAMIC VINEGAR

4 boneless rabbit loins with flap intact

1 cup cold water

1/2 cup red wine vinegar

2 tablespoons salt

10 black peppercorns

4 tablespoons pure olive oil

1 large bulb fennel (about 1 pound) core removed and sliced into 1/4-inch batonettes

1 medium Spanish onion

1 tablespoon fennel seeds

1/2 cup basic tomato sauce, recipe follows

1/2 cup dry white wine

1/2 cup balsamic vinegar

Salt and pepper

2 slices day old bread

1/4 cup white wine vinegar

1 cup parsley sprigs

2 tablespoons capers, drained and rinsed

1 clove garlic, thinly sliced

1/2 cup cooked and chopped spinach

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fennel fronds

1 cup extra virgin olive oil

Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold water, vinegar, salt and peppercorns. Place rabbit loins in liquid and allow to stand 1 hour. Remove rabbit from brine and pat dry.

In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons olive oil until smoking. Season rabbit pieces with salt and pepper and sautJ until golden brown on both sides, about 6 to 7 minutes. Remove rabbit pieces and set aside. Add fennel, onion and fennel seeds and cook until soft and lightly browned, about 10 minutes. Add tomato sauce, wine and balsamic vinegar and bring to a boil. Place rabbit pieces in pan and simmer 15 minutes uncovered.

Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2 minutes. Remove bread from vinegar and squeeze dry. Place in food processor with parsley, capers, garlic, spinach, thyme, fennel fronds and extra virgin olive oil. Blend 30 seconds until smooth and set aside.

Remove cooked rabbit pieces from sauce and arrange on a serving platter. Top with fennel sauce mixture, drizzle with salsa verde and serve immediately.

Yield: 4 servings

BASIC TOMATO SAUCE

1 Spanish onion, cut into 1/4-inch dice

4 cloves garlic, thinly sliced

3 ounces virgin olive oil

4 tablespoons fresh thyme (or 2 tablespoons dried)

1/2 medium carrot, finely shredded

2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices

Salt, to taste

sauce may be refrigerated for up to one week or frozen for up to 6 months.

Yield: 6 cups

PEACHES WITH BALSAMIC VINEGAR AND BLACK PEPPER

4 perfectly ripe fresh peaches or nectarines

4 tablespoons high quality balsamic vinegar

1 tablespoon freshly ground black pepper

1 teaspoon sugar

Wash and drain peaches. Slice peaches into 1/2-inch thick slices and place in a large mixing bowl. Add vinegar, pepper and sugar and gently toss to coat. Divide among 4 martini glasses and serve.

Yield: 4 servings

PANELLE WITH LEMON PEPPERED ALMONDS

1 cup chick pea flour

1 teaspoon salt

1 bunch Italian parsley, finely chopped, to yield 1/4 cup

1/2 cup sliced almonds

2 tablespoons black pepper, freshly ground

1 teaspoon sea salt

Zest of 2 lemons, finely chopped

Oil for frying

In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in 3 cups cold water. Cook over medium high heat, stirring constantly until consistency resembles cream of wheat, about 20 minutes. Stir in chopped parsley and spread mixture onto a cookie sheet, fattening until about 1/2-inch thick and allow to cool. Using a water glass, cut into 2-1/2-inch rounds and set aside.

In a 12- to 14-inch saute pan, heat almonds, black pepper, sea salt and lemon zest over medium high heat and cook 3 to 4 minutes, stirring constantly, until lightly toasted and infused with lemon fragrance. Set aside. Heat a few inches of cooking oil in a tall frying pan to 375 degrees F. Fry chick pea disks 4 to 5 at a time until golden brown, about 30 to 45 seconds. Drain on paper towels and sprinkle with almond mixture and serve just warm.

Yield: 6 servings

VEAL FARSU MAGRU

1/2 of 1 breast of veal, 1 side only, boned and partially de-fatted

2 tablespoons virgin olive oil plus 3 tablespoons

1 pound beet greens or Swiss chard, cut into 1-inch ribbons, washed and drained

1/2 cup freshly grated Pecorino

1/2 cup sundried tomatoes

2 eggs

2 cups dry white wine

1 cup basic tomato sauce, recipe follows

Preheat oven to 400 degrees F. Have butcher remove bone from veal breast and butterfly open.

In a 12- to 14-inch sautJ pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens. Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool. Add grated cheese, sundried tomatoes and eggs and season with salt and pepper. Place on inside of veal pocket and roll veal up like a jelly roll. Tie securely with butcher twine and season with salt and pepper. In an oven-ready thick bottomed casserole, heat remaining 3 tablespoons olive oil until smoking. Add veal breast and brown on all sides, turning frequently, about 10 minutes. Drain oil from pan, add white wine and tomato sauce and bring to boil. Cover pan with lid or foil and place in oven. Cook 1-1/2 hours or until fork tender. Remove and allow to stand 10 minutes. Carve and serve.

Yield: 4 servings

BASIC TOMATO SAUCE

1 Spanish onion, cut into 1/4-inch dice

4 cloves garlic, thinly sliced

3 ounces virgin olive oil

4 tablespoons fresh thyme (or 2 tablespoons dried)

1/2 medium carrot, finely shredded

2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices

Salt, to taste

Yield: 6 cups

REBECCHINI (HOT POLENTA SANDWICHES)

1 large cookie sheet

3 cups water

1 teaspoon salt

1 cup polenta, finely ground or quick cooking

8 anchovies, salt packed

4 tablespoons virgin olive oil

4 cloves garlic, thinly sliced

2 tablespoons capers, rinsed and drained

Olive oil for frying

1/2 cup flour -- on a plate

3 eggs, beaten in a shallow bowl

Brush cookie sheet with vegetable oil and set aside.

In a medium saucepan, heat water to boil and add salt. Whisking vigorously, pour in polenta slowly in a thin stream and then cook until quite thick, about 1 minute, switching to a wooden stick to stir as the polenta thickens. Pour polenta out on to cookie sheet and spread out flat until it covers the sheet, about 1-8- to 1/4-inch thick. Allow to cool 1 hour.

Rinse anchovies and remove heads, fins and bones. In a small saucepan, heat olive oil over medium heat with garlic and cook until just light brown. Add anchovies and capers and stir until broken up into paste. Remove from heat and set aside.

Pour 3 inches of oil into a 6-inch tall frying pan and heat to 360 degrees F. While oil is heating, cut polenta into 2-inch rounds using a grappa glass or cookie cutters, yielding about 40 pieces. Place 1/4 teaspoon anchovy mixture on one polenta disk and make a sandwich by covering with a second polenta disk. Dredge each sandwich in flour, then in egg and fry until golden brown, about 3 minutes. Continue until all the sandwiches are finished and serve hot.

Yield: 4 servings

VEGETABLE FRITTO MISTO (DI VERDURA)

6 cups olive oil for frying

1/2 cup flour, unbleached

1/2 cup superfine semolina flour

2 teaspoons baking powder

1 teaspoon salt

1 cup cold water

3 tablespoons virgin olive oil

1/2 pound cauliflower, in florets, sliced 1/8-inch thick

1/2 pound broccoli, in florets, sliced 1/8-inch thick

6 medium Crimini mushrooms, halved

1 medium zucchini, cut into 1/4-inch thick rounds

6 baby artichokes, outer leaves trimmed, quartered and soaking in acidulated water

2 lemons, cut into 1/8-inch thick rounds plus 2 lemons in wedges

12 zucchini flowers

Kosher salt to sprinkle

Preheat oven to 300 degrees. Place large platter covered with towel in oven.

Heat oil to 370 F in a 6-inch tall frying pan with basket. Make batter by stirring together flour, semolina, baking powder and salt. Slowly add cold water, stirring until smooth batter is formed. Add oil and stir through.

To cook, dip vegetables in order of ingredients in as little batter as possible and fry until each is golden brown and crisp. Drain after frying on paper towels. When drained, arrange on platter. Move quickly -- each vegetable should take 3 to 4 minutes at most. When finished with zucchini blossoms, sprinkle whole platter with kosher salt and serve immediately with lemon wedges.

Yield: 4 servings

VEAL SCALOPPINE WITH LEMON AND FENNEL

1 head fennel

3 tablespoons virgin olive oil plus 4 tablespoons

1 pound veal hip or top round

1/4 cup flour

1 cup chicken broth

Juice and zest of 1 large lemon

1 bunch Italian parsley, finely chopped to yield 1/4 cup

Core fennel and cut in half. Cut each half into 1/8th-inch julienne.

In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium heat until just smoking. Add fennel and cook, stirring often until soft and golden, about 8 to 10 minutes. Remove from pan and set aside. Slice veal into 1/8th-inch thick slices (or arrange to have your butcher do this for you). Pound each piece of veal with a meat hammer until nearly paper thin. Season each piece with salt and pepper and dredge in flour. Heat remaining 4 tablespoons olive oil in a 12- to 14-inch saute pan until smoking. Add 4 pieces dredged veal and cook until light golden brown on each side, about 2 minutes. Remove to plate and continue with remaining pieces. When second batch is browned, add first batch back into pan and add chicken broth and lemon juice and cook 2 to 3 minutes, until liquid is nearly gone. Remove veal to platter, add fennel and parsley and pour sauce over meat. Sprinkle with lemon zest and serve.

Yield: 4 servings

SCHIAFFETONI

1 package giant rigatoni or cannelloni pasta

1 1/2 pounds Italian sausage, roasted 20 minutes at 375 degrees and cooled

1/2 prosciutto cotto, cut into 1/4-inch cubes

3 eggs

1/2 cup grated pecorino plus 1/2 cup

2 bunches Italian parsley, finely chopped to yield 1/2 cup

2 cups basic tomato sauce, recipe follows

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

Preheat oven to 400 degrees.

Cook pasta according to package instructions but remove 1 minute early. Drain and refresh with cold water and drain again and set aside. Place cool cooked sausage in food processor and pulse until ground but not much. Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well. Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes. Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with tomato sauce and grated cheese, until dish is full. Place in the oven and cook 15 to 20 minutes until golden brown and crispy on top and serve.

Yield: 4 servings

BASIC TOMATO SAUCE

1 Spanish onion, cut into 1/4-inch dice

4 cloves garlic, thinly sliced

3 ounces virgin olive oil

4 tablespoons fresh thyme (or 2 tablespoons dried)

1/2 medium carrot, finely shredded

2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices

Salt, to taste

Yield: 6 cups

DUCK STEW FOGGIA STYLE WITH OLIVES, FENNEL SEEDS AND TORTIERA

1 (4 pound) Muscovy duck, or 2 wild ducks

6 tablespoons virgin olive oil

1/2 pound pancetta, cut into 1/4-inch dice

1 large Spanish onion, chopped into 1/4-inch dice

2 ribs celery, cut into 1/4-inch rounds

1 tablespoon fennel seeds

2 cups green olives from Ascoli

2 cups sweet Aleatico di Puglia wine

2 cups basic tomato sauce

2 dried hot peppers from Puglia

Cut duck up into 10 pieces by splitting the breast and cutting each in half into 3 pieces, 2 thighs, 2 drumsticks and 2 wings. Save the liver and use it to thicken the sauce.

In an 8 to 10-quart heavy bottomed braising pan or Dutch oven, heat 6 tablespoons virgin olive oil over medium flame until smoking. Place duck pieces skin side down and cook until golden brown and most of the fat has been rendered. Cooking 4 to 6 pieces at a time, this should take 20 to 30 minutes. When done, drain pan of all but 2 tablespoons of fat and add pancetta. Cook until lightly browned and add onion, celery, carrots and fennel seeds and cook until softened, about 10 minutes. Add olives, sweet wine, tomato sauce and hot peppers and bring to a boil. Submerge duck pieces and liver and bring to a boil. Lower the heat and simmer 1/2 hour, or until duck is falling off the bone. Remove duck and liver to platter with tortiera. Using a wooden spoon, chop liver to fine mush, return to pan and season sauce with salt and pepper. Pour sauce over duck and serve.

Yield: 4 servings

STINGING NETTLE TAGLIATELLE WITH HOT SAUSAGE, KALE AND PECORINO

Stinging Nettle Tagliatelle:

Green pasta recipe: substitute steamed nettles for steamed spinach, or add 1/2 cup dried nettles and increase egg by 1.

GREEN PASTA

4 extra large eggs

6 ounces frozen chopped spinach, defrosted and squeezed very dry

3-1/2 cups unbleached all-purpose flour, plus extra for dusting work surface

1/2 teaspoon olive oil

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and spinach. Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well.

As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

Yield: 1 pound

8 ounces fresh spicy Italian sausage with fennel seeds, cut into 1/4-inch pieces

1/2 pound kale, finely chopped to yield about 4 cups

1/2 cup chicken stock

1/2 cup freshly grated Pecorino cheese

Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt.

In a 10-inch to 12-inch sauté pan, cook sausage over low heat until fat begins to render, about 6 minutes. Turn heat up to medium and cook until most of fat from sausage has rendered out and sausage is golden brown. Add kale and chicken stock and cook until very soft, about 2 to 3 minutes. Season with salt and pepper and remove from heat.

Drop pasta into boiling water and cook until tender (about 1 minute). Drain pasta and toss into sauté pan with kale and sausage. Cook over high heat until coated, about 1 minute. Add grated cheese and toss to mix. Pour into heated serving bowl and serve.

Yield: 4 servings

WARM SALAD OF STEAMED SALMON, CECI AND SUNFLOWER SPROUTS WITH A FRESH TOMATO AND BLACK OLIVE VINAIGRETTE

2 cups canned chickpeas (ceci), drained and rinsed

2 scallions, sliced paper thin

Juice and zest of 1 lemon, salt and pepper to taste

1 teaspoon chopped fresh tarragon leaves

3 tablespoons extra virgin olive oil plus 1/4 cup

2 ripe plum tomatoes, cut into 1/8-inch cubes, reserving all juices, discarding stems

2 tablespoons black olive paste, (Tapanade), recipe follows

4 tablespoons red wine vinegar

1 pound salmon fillet, 1-inch thick, bones and scales removed, skin intact, cut into 4 pieces

4 ounces sunflower sprouts, seeds removed (if any)

Set up steamer by placing 2 inches water in large pan with cover and bring to a boil.

Meanwhile, mix chickpeas with scallions, lemon juice and zest, salt and pepper, tarragon leaves and 3 tablespoons extra virgin olive oil and allow to stand. In a small bowl, mix plum tomatoes, olive paste, red wine vinegar and 1/4 cup extra virgin olive oil. Allow to stand 10 minutes before using. Place salmon pieces skin side up on steamer rack and place in steamer. Cover and steam 3 to 4 minutes for medium rare, more if desired. While fish is steaming, toss sunflower sprouts with ceci beans to dress. Check for seasoning with salt and divide among 4 plates. Remove hot salmon from steamer, place one piece on a plate, spoon 3 tablespoons vinaigrette around on each plate and serve.

Yield: 4 servings

TAPENADE

6 anchovy fillets, soaked in milk overnight and patted dry

2 tablespoons anchovy paste

1 cup pitted olives (Gaeta, Calamata or black)

1/4 cup capers, roughly chopped

3 tablespoons Dijon mustard

3 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

1/2 small red onion, roughly chopped

In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated several weeks, well wrapped.

Yield: 2 cups

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