Italian food may seem intimidating but these recipes can be whipped up at home.


Bucatini with Pancetta, Tomato & Onion

(Bucatini all’Amatriciana)

Serves 6

Ingredients:

  • Kosher salt
  • 5 tablespoons extra-virgin olive oil (or to taste)
  • 1 medium onion, thinly sliced
  • Four ¼ inch-thick slices pancetta or jowl bacon (about 6 ounces) cut into 1 ½ inch julienne strips
  • 2 whole dried red pepperoncini (hot red flakes), or ½ teaspoon crushed red pepper flakes
  • One 35 ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 1 pound bucatini
  • 1 cup freshly grated Pecorino Romano cheese, plus more for passing

Instructions:

  1. Bring a large pot of salted water to a boil for the pasta.
  2. In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
  3. Add the onion, and cook, stirring until wilted, about 4 minutes. Stir in the pancetta, and cook until rendered but not crisp, about four minutes.
  4. Add the pepperoncini, the tomatoes, and 1 cup water sloshed from the tomato can, and bring to a boil. Adjust the heat to a simmer, and season lightly with salt. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes.
  5. While the sauce cooks, cook the pasta. When the pasta is al dente and the sauce is ready, remove the pasta with tongs and transfer directly to the sauce.
  6. Toss to coat the pasta in the sauce, adding a splash of pasta water if it seems dry. Check the seasoning, and add salt if necessary.
  7. Remove the pan from the heat, sprinkle with the grated cheese, toss and serve, passing additional grate cheese separately if you like.

 

Sauteed Brussels Sprouts with Walnuts

(Cavoletti di Bruxelles alle Noci)

Serves 6 as a side

Ingredients:

  • ¼ cup extra virgin olive oil
  • 1 large red onion, sliced
  • 4 garlic cloves, crushed and peeled
  • 2 pounds Brussels sprouts, trimmed, outer leaves removed, halved
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons white wine vinegar
  • ½ cup whole walnut halves, toasted and then coarsely chopped

Instructions:

  1. In a large straight-sided skillet, heat the olive oil over medium-high heat, add the onion, and cook until almost tender, about 5 minutes.
  2. Add the garlic. Once it is sizzling, add the Brussels sprouts and season with the salt and red pepper flakes. Sprinkle with the vinegar, reduce heat to medium, and cook, covered, until golden and tender, about 18 minutes., stirring occasionally.
  3. Add a couple of tablespoons of water at any point if it seems they’re sticking to the pan.
  4. Add the walnuts, and cook stirring just until combined, about 1 minutes. Remove garlic and serve hot.

 

Roasted Pears & Grapes

(Pere e Uva al Forno)

Serves 6

Ingredients:

  • 2 cups seedless red grapes
  • 1 cup sugar
  • Juice of 2 lemons, freshly squeezed
  • 2/3 cup Moscato
  • ½ vanilla bean, split lengthwise
  • 2 tablespoons apricot jam
  • 3 firm but ripe Bosc pears, halved and cored

Instructions:

  1. Preheat the oven to 375 degrees. Place the grapes in a baking dish. Combine the sugar, lemon juice, Moscato, vanilla bean, and apricot jam in a bowl, and stir until blended. Pour this over the grapes. Nestle the pear halves, cut side up, into the grapes.
  2. Bake until the pears are tender and the liquid around the grapes is thick and syrupy, about 45 to 50 minutes. Remove the pears, and let them stand for about 10 minutes. Discard the vanilla pod.
  3. Serve them with some of the grapes and their liquid spooned around them.

Variation:

Pears and grapes are a great marriage of flavours, but I also like this preparation with quince and fresh cranberries. To try this, cut the peeled and cored quince in quarters (they take longer to bake than the pears), and substitute fresh cranberries for the grapes. It will take more sugar since cranberries are not as sweet as grapes.