FF EX E R CL I N US CL IVE U D ED O

Recipes from Phaidon’s Silver Spoon Series Italian Cooking School: Pasta

Sicily

Pappardelle with Mushrooms

Stuffed Aubergine (eggplant) slices

Puglia

Fish

Lucana-style Lamb

Trout with Saffron and Pistachios

The Silver Spoon: Quick and Easy Italian Recipes

Italian Cooking School: Ice Cream

Roman Saltimbocca

Mint and Chocolate Ice Cream

Tuscany

Italian Cooking School: Desserts

Pork Loin with Fennel

Marbled Cake

Pappardelle with Mushrooms Recipe from Italian Cooking School: Pasta

Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes • • •

5–6 tablespoons extra virgin olive oil 1 clove garlic 1 lb 2 oz/500 g porcini (ceps) or cremini (chestnut) mushrooms, sliced 1 quantity fresh Pappardelle 1 small bunch fresh flat-leaf parsley, finely chopped salt and pepper grated Parmesan, to serve (optional)

• • • •

Heat 4–5 tablepoons oil in a large skillet or frying pan, add the garlic, and let brown gently over low heat. Discard the garlic, add the mushrooms, season with salt, and cook for 2–3 minutes over high heat. Reduce the heat, cover, and cook for another 10 minutes. Bring a large saucepan of salted water to a boil and add 1 tablespoon oil and the pappardelle. Cook 2–3 minutes, or until al dente. Add ¼ cup (2 fl oz/60 ml) of cooking water to the pan with the mushrooms. Drain the pasta and add it to the pan. Let cook for a few seconds, then add the parsley and pepper. Sprinkle with Parmesan, if using.

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Lucana-style lamb Recipe from Puglia

Preheat the oven to 220°C /425°F / Gas Mark 7. Brush a baking dish with some of the oil.

Serves: 4 Preparation time: 40 minutes Cooking time: 1 hour •

100 ml / 3½ fl oz (scant ½ cup) olive oil 300 g / 11 oz (2½ cups) small tomatoes, chopped 1– 2 cloves garlic, finely chopped 200 g / 7 oz (2 cups) dry crustless breadcrumbs 100 g / 3½ oz (1 cup) grated pecorino cheese 2 tablespoons chopped parsley 1.5 kg / 3¼ lb breast or shoulder of lamb, cut into bite-sized pieces 600 g / 1 lb 5 oz potatoes, cut into wedges 300 g / 11 oz (1¾ cups) cipollina onions, chopped salt and pepper

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Put the tomatoes, garlic, breadcrumbs, pecorino and parsley into a bowl and mix well. Place the lamb in the prepared dish along with the potatoes, onions and seasoning. Sprinkle the tomato mixture over the top and drizzle with the oil. Roast for about 1 hour, until bubbling and browned. Serve hot.

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Pork Loin with Fennel Recipe from Tuscany

Preheat the oven to 160°C / 325°F / Gas Mark 3. Using a small sharp knife make small slits all over the pork.

Serves: 6 Preparation time: 20 minutes Cooking time: 1 hour + 10 minutes for resting •

1 × 1-kg (2 ¼-lb) boned and rolled loin of pork 65 g (generous ‡ cup) chopped pancetta or lardo (pork fat) 1 clove garlic, chopped 1 large sprig wild fennel, chopped 3 – 4 tablespoons olive oil salt and pepper sautéed potatoes or turnips, or boiled beans, to serve

• • • • • •

Mix together the pancetta or lardo, garlic and fennel and push the mixture into the slits in the pork. Heat the oil in a roasting pan, add the pork and cook over medium -high heat, turning frequently, until evenly browned. Season with salt and pepper, transfer to the oven and roast for about 1 hour, until cooked through. Check by piercing the meat; if the juices run clear, the pork is cooked. Alternatively, it is cooked when a meat thermometer registers an internal temperature of 80°C / 176°F. Remove the pan from the oven and let the pork rest for 10 minutes, then slice and serve with sautéed potatoes or turnips or boiled beans.

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Roman Saltimbocca Recipe from The Silver Spoon: Quick and Easy Italian recipes

Put a slice of prosciutto on each scallop (escalope), put a sage leaf on top, and fasten with a toothpick (cocktail stick).

Serves: 4 Preparation 5 min Cooking 15 min •

3½ oz/100 g prosciutto slices, halved 1 lb 2 oz/500 g veal scallops (escalopes) 8–10 fresh sage leaves 4 tablespoons (2 oz/50 g) butter scant ½ cup (3½ fl oz/100 ml) dry white wine salt

• • • • •

Melt the butter in a large skillet or frying pan and cook the veal over high heat on both sides until golden brown. Season with salt, pour in the wine, and cook until it has evaporated, then remove the toothpicks and serve.

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Stuffed Aubergines Recipe from Sicily

Put the raisins into a small bowl, pour in water to cover and let soak. Put the aubergine (eggplant) slices into a bowl of water mixed with coarse salt and let soak for 1 hour, then drain, squeeze out and spread out on a dish towel.

Serves: 4 Preparation time: 30 minutes + 1 hour salting Cooking time: 20 minutes • • • •

2 tablespoons raisins 12 aubergine (eggplant) slices olive oil, for brushing 40 g/1½ oz (½ cup) fresh white breadcrumbs 2–3 tablespoons pine nuts 12 bay leaves lemon juice, to serve coarse salt

• • • •

Make the stuffing. Heat a frying pan or skillet and brush with olive oil. Add the breadcrumbs and toast over mediumlow heat, stirring frequently, for a few minutes, until golden. Transfer the crumbs to a bowl and add the pine nuts. Drain the raisins, squeeze out, add to the bowl and mix well. Preheat the oven to 180°C/350°F/Gas Mark 4. Put a little filling on each aubergine slice, fold into a halfmoon shape and put them into an ovenproof dish with a bay leaf between each roll. Bake for 10 minutes, then remove from the oven. Serve hot or cold lightly drizzled with lemon juice.

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Trout with Saffron and Pistachios Recipe from Fish

Serves: 4 Preparation time: 10 mins Cooking time: 15 mins •

large pinch saffron threads, lightly crushed 100 ml (scant ½ cup) double (heavy) cream 25 g (2 tablespoons) butter 1 shallot, finely chopped 4 trout fillets 2 tablespoons dry Marsala 3 tablespoons pistachios, toasted and chopped salt and pepper

• • • • • • •

Put the saffron in a small bowl, stir in 2 tablespoons of the cream and set aside. Melt the butter in a frying pan or skillet, add the shallot and cook over low heat, stirring occasionally, for 5 minutes. Add the fish, skin side down, increase the heat to medium and cook for 10 minutes. Sprinkle with the Marsala and cook until it has evaporated, then add the pistachios, remaining cream and the saffron mixture. Season with salt and pepper and cook, gently stirring occasionally, for another few minutes, until the sauce thickens. Transfer the fish fillets to a serving platter, spoon the cream sauce over them and serve immediately.

Alternative fish: char or salmon trout

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Mint and Chocolate Ice Cream Recipe from Italian Cooking School: Ice Cream

Serves: 4-6 Preparation time: 5 minutes + 20 minutes cooling, 4 hours chilling, 25 minutes churning, and 3 hours freezing Cooking time: 20 minutes • • • • • •

generous 2 cups (17 oz/ 500 ml) milk 3 cups (5 oz/150 g) small mint leaves 6 egg yolks 2/3 cup (4½ oz/130 g) superfine (caster) sugar 9 oz/250 g semisweet (plain) chocolate, broken into pieces 4–6 wafer cones, to serve (optional)

•

Bring the milk to a boil in a heavy saucepan, add the mint leaves, remove from the heat, stir, and let cool, then discard the mint leaves. Whisk the egg yolks and sugar together in another heavy saucepan until pale and frothy, then gradually whisk in the cooled mint-flavored milk. Cook gently in a double boiler or over low heat (it must never come to a boil) for about 10 minutes, or until the custard thickens and coats the back of a wooden spoon. Remove from the heat and let cool. Refrigerate for 3 hours. Pour the cooled mixture into an ice cream maker and churn for about 25 minutes, or according to the manufacturer’s directions. Stir in the chocolate pieces. Transfer the ice cream to a container and freeze for 3 hours, until solid. Serve in bowls or cones.

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Marbled Cake Recipe from Italian Cooking School: Desserts

Serves: 8 Preparation time: 30 minutes Cooking time: 30–35 minutes •

2¾ sticks (11 oz/300 g) butter, softened, plus extra for greasing 1½ cups (11 oz/300 g) sugar 5 eggs, separated 3 cups (12 oz/350 g) all-purpose (plain) flour 1 tablespoon baking powder grated zest of 1 unwaxed lemon juice of ½ lemon 2 tablespoons unsweetened cocoa powder 2 tablespoons milk confectioners’ (icing) sugar, for dusting salt

• • • • • • • • • •

Preheat the oven to 350°f/180°c/Gas Mark 4 and grease and flour a 10-inch/25-cm tube pan (ring mold). Beat the butter and sugar until light and creamy. Add the eggs, one at a time, to the batter, beating well between each one. Sift the flour and baking powder and fold into the batter until combined. Divide the batter in half. Stir the lemon zest and juice into one half and the unsweetened cocoa powder and milk into the other. Fill the pan with the cake batter, alternating spoonfuls of the chocolate batter with the lemon batter. Push a toothpick (cocktail stick) into the surface of the batter and trace lines to blur the colors. Tap the bottom of the pan on the work surface and bake for 30–35 minutes, or until a toothpick or skewer is inserted and comes out clean. Remove from the oven and let cool before unmolding. Dust with confectioners’ (icing) sugar. Tip: To soften butter quickly, wash and dry your hands and work it by hand, which will warm and soften it at the same time.

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