Ingredients

• 1 baguette or ciabatta, sliced
• 4 ripe tomatoes, diced
• 2 cloves garlic, 1 whole for rubbing
• Fresh basil, torn
• Extra virgin olive oil, salt, black pepper

Instructions

1. Toast bread slices until golden on both sides
2. Rub one side with whole garlic clove
3. Mix tomatoes with minced garlic, basil, olive oil, salt, pepper
4. Top each slice with tomato mixture and drizzle more oil

Ingredients

• 1.5 cups Arborio rice
• 400g mixed mushrooms (porcini, cremini), sliced
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• 5 cups hot vegetable or chicken broth
• 1/2 cup grated Parmesan, butter, parsley

Instructions

1. Sauté mushrooms until golden, set aside
2. In same pan, soften onion in butter
3. Add rice, toast 2 minutes
4. Pour in wine, stir until absorbed
5. Add broth one ladle at a time, stirring often, until rice is creamy and al dente (about 20 min)
6. Fold in mushrooms, Parmesan, butter. Serve with parsley

Ingredients

• 4 veal shanks (osso buco), tied
• Flour for dusting, olive oil
• 1 onion, 2 carrots, 2 celery stalks, chopped
• 1 cup white wine, 2 cups tomato passata or crushed tomatoes
• 2 cups beef broth, bay leaf, thyme
• Gremolata: lemon zest, garlic, parsley

Instructions

1. Dust shanks with flour, brown in olive oil, set aside
2. Sauté onion, carrot, celery until soft
3. Add wine, reduce. Add passata, broth, herbs
4. Return shanks, cover, braise in 325°F oven 2 hours until tender
5. Top with gremolata. Serve with polenta or risotto

Ingredients

• 500g mascarpone, 3 egg yolks, 1/2 cup sugar
• 1 cup strong espresso, cooled
• 2 tbsp Marsala or rum (optional)
• 24 ladyfinger cookies (savoiardi)
• Cocoa powder for dusting

Instructions

1. Beat egg yolks with sugar until pale. Fold in mascarpone
2. Mix espresso with Marsala if using
3. Dip ladyfingers briefly in coffee, layer in dish
4. Spread half mascarpone over layer, repeat
5. Chill 4 hours or overnight. Dust with cocoa before serving

Ingredients

• 4 ripe tomatoes, sliced
• 2 balls buffalo mozzarella, sliced
• Fresh basil leaves
• Extra virgin olive oil, flaky salt, black pepper

Instructions

1. Arrange tomato and mozzarella slices on a platter, alternating
2. Tuck basil between slices
3. Drizzle generously with olive oil, season with salt and pepper
4. Serve at room temperature

Ingredients

• 4 cups flour, 1.5 cups warm water, 2 tsp yeast
• 1/4 cup olive oil, 1 tsp salt
• More olive oil for dimpling, sea salt, fresh rosemary

Instructions

1. Mix flour, yeast, salt; add water and 1/4 cup oil. Knead, rise 1 hour
2. Press dough into oiled baking sheet. Dimple with fingers
3. Drizzle more oil, sprinkle salt and rosemary
4. Rise 30 min. Bake at 425°F 20–25 min until golden