How To Make Squid Pizza with Saffron Aioli

Ingredients

• Pinch of saffron threads
• 1 teaspoon water
• 1 large egg yolk
• 1 garlic clove, minced
• 2 teaspoons fresh lemon juice
• 3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• Salt
• Cayenne pepper
• 6 ounces cleaned squid—tentacles halved, bodies sliced crosswise 1/2 inch thick
• Freshly ground black pepper
• All-purpose flour, for dusting
• 6 ounces pizza dough
• Pinch of crushed red pepper
• 1/2 small red onion, thinly sliced
• 1 large plum tomato, diced
• 1 teaspoon chopped marjoram
• 1 tablespoon chopped parsley 

How to Make It

Step 1    

Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, crumble the saffron into the water; let steep for 5 minutes. In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice. Gradually add the 3/4 cup of olive oil, beating constantly, until very thick. Stir in the remaining 1 teaspoon of lemon juice and the saffron water and season the aioli with salt and cayenne.

Step 2    

In a skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the squid, season with salt and black pepper and cook over high heat until just starting to whiten, 30 seconds. Transfer to a plate.

Step 3    

On a lightly floured work surface, roll out the pizza dough to a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel. Leaving a 1/2-inch border of dough, brush the round with olive oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round and top with the squid, tomato and marjoram.

Step 4    

Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp. Transfer the pizza to a work surface and drizzle with 3 tablespoons of the aioli. Reserve the remaining aioli for another use. Garnish the pizza with the parsley, cut into wedges and serve.

How To Make Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella

Ingredients

• 1/2 cup halved and pitted black olives
• 4 teaspoons balsamic vinegar
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 1 pound spaghetti
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 pounds vine-ripened tomatoes (about 6), chopped
• 3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature
• 1 1/4 cups chopped fresh basil

How to Make It

Step 1    

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.

Step 2    

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.

Step 3    

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

How To Make Pasta Bolognese

 

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 medium celery rib, finely diced
• 2 ounces thickly sliced pancetta, finely diced
• 1/2 pound ground beef
• 1/2 pound ground veal
• 1/4 pound ground pork
• 2 large garlic cloves, chopped
• 3/4 cup dry white wine
• One 28-ounce can peeled Italian tomatoes—seeded and finely chopped, juices reserved
• 1 cup chicken stock or canned low-sodium broth
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground pepper
• 1/4 cup heavy cream
• 2 pounds penne rigate
• Freshly grated Parmesan, for serving

How to Make It

Step 1    

Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.

Step 2    

Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.

Step 3    

In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.

How To Make Big Italian Salad

 

Ingredients

• 1 garlic clove, smashed
• Salt
• 2 tablespoons mayonnaise
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 large romaine heart, chopped
• 1 small head of radicchio—halved, cored and coarsely chopped
• 1/4 head of iceberg lettuce, coarsely chopped
• 1 tender celery rib, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup cherry tomatoes
• 1/4 cup pitted green olives, preferably Sicilian
• 8 peperoncini
• 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup) 

How to Make It

Step

In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.

How To Make Grilled Eggplant Parmesan

Ingredients

• 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
• 4 large plum tomatoes, sliced crosswise 1/4 inch thick
• Extra-virgin olive oil, for brushing
• Salt
• 1/3 cup chopped green olives
• 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
• 1/4 cup finely shredded basil, plus whole leaves for garnish
• 6 ounces Fontina cheese, thinly sliced
• Crusty bread, for serving

How to Make It

Step 1    

Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.

Step 2    

In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and Fontina. Repeat with the remaining ingredients, ending with the cheese.

Step 3    

Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.