LE MIE

RICETTE
PREFERITE
~~

ALEXANDER GOREN

2020
 .... CONTENTS

INTRODUCTION 7
ALEX'S CHICK.EN SOUP 8
GASPACHO SUPREMO IO
VEGETABLE SOUP 12

ABERASH'S SALAD 14
CLASSIC TOMATO SAUCE 16
RAGU BOLOGNESE 18
EMERGENCY SPAGHETTI .20
SPAGHETTI ALLA CARBONARA .2.2
SPAGHETTI WITH SOFT SHELL CRABS .24
SPAGHETTI ALLE VONGOLE .26
I
RISOTTO CON FRUTTA DI MARE .28
RISOTTO ALLA MILANESE 30
BRANZINO ALLA LIGURE 3.2
CALAMARI IN BRODETTO 34
GRILLED WHOLE FISH 36
HALIBUT A LA ALEX 38
INSALATA DI MARE 40
STEAMED CLAMS 4.2
STEAMED MUSSELS 43
SOFT SHELL CRABS, GRILLED 44
COPYRIGHT© 2 0 2 0 TUNA WITH TOMATO CONCASSE 46
BY ALEXANDER GOREN ZUPPETTA DI CONCHIGLIE 48
 OME OF YOU may know, I have been

ALEX'S LEG OF LAMB

FILET EN BOITE ALEX
so
52
1 A writing a memoir. Since I believe that it is
essential to know where we comefrom, I
see it as a legacy to my chi1dren andgrandchildren.
GRILLED STEAK 54 I have numerous hobbies but my mostpersistent one
GRILLED RACK OF VEAL 56 and the one I have been able to share over the years
LAMB MEATBALLS 58 and on various continents withfami1y andfriends is
LUGANEGA ALLA FIAMMA 60 cooking. Sitting around a table andpartaking ofgood
OSSOBUCO ALLA MILANESE 62 food and drink has been an important human activity
ROGNONI TRIFOLATI 64 eversince God acceptedAbels offeringofa lamb while
HEART ASSOCIATION 66 refasing Cain's offering offirstfruits. Isaac and Esau's
STUFFING OF THE YEAR rift started over a dish oflentfls Esau craved so much
(THANKSGIVING) that he bought it with his birthright. This is why my
NEW YEAR LENTILS WITH COTECHINO 68 memoir is peppered with recipes I have enjoyed cook-
OVEN ROASTED POTATOES 70 ing and sharing with those I love.
LEEK (OR ZUCCHINI) FRITTATA 72 Since my memoir m11 needs work before it is ready
ULTIMATE SCRAMBLED EGGS 74 for prime time andfor the New York Times
SEMI FRED DO 76 best seller list, I have decided to offer some ofthe most
SLICED ORANGES 78 succeseful recipesfrom the memoir's appendix to those
TOAST FARCITO So gathered here to celebrate my Both birthday. Since
ROMANIAN DILL PICKLES 82 these redpes have not been profossionally tested, good
PICKLED TURNIPS 84 sense-and personal palate preferences-should be
NONNA BETTY'S DULCEATA 86 used in preparing them. Enjoy and "BuonAppetito."
NONNA BETTY'S JAMS 88

7
 ALEX'S CHICKEN SOUP DIRECTIONS

INGREDIENTS Put aU the Ingredients In an 8-quart pot and cover

abundantly with water. Put on a highfame, rovered,
spounds ofchicken unti1 the water boi'ls. skim offaU thefoam. Cover
3 marrow bones (or short rib~ again and cookfor about 1 hour on low. Take out
3 large carrots, chunked the chicken. It can be served as a main dish with
3 la,ge c:elery stalks, chunked SALSA VERDE, It can be deboned, diced and added
1 la,ge onion, quartered to the soup when served or it can be ground with the
1 la,ge leek, halved vegetables to make VEGETABLE MEATBALLS,
1 red bellpepper, halved after adding an egg and breadcrumbs. Cook on low
1 la,ge turnip, quartered for another 2 hours, partly ccvered. Take out all the
1 la,geparsnip vegetables and the bones (or short ribs-they can also
1 parsley root with leaves, optional be Sfflled with salsa ~, allow to cool and refriger,
1 bunch.fresh di1l ate overnight. Skim the thick layer offat and you have
2 la,gegarlic cloves, whole chiclen broth. For soup, add-in the carrots, the c:elery,
1 large bay leef the parsley root and pieces ofchicken and warm up.
15 blackpeppercorns In agauze You can also add (with or without the veggies and the
chicke,v egg noodles or bolled rice. Ifrice, It is good
with lemonjuice, a kind ofGreek avgolemono. For
Passover, you serve the clear broth with matzo baIJs.

8 9
 GASPACHO SUPREMO DI RECTIONS

INGREDIENTS Chop coarsely the 7 pounds oftomatoes, the 2 1/2

pounds cucumbers, the 2 pounds red bell peppers and
7pounds ripe tomatoes the 1 pound Vidalia onion. Mix together the vinegar,
2 1/2 pounds cucumbers the EVOO, the salt and the pepper, pour over the
2 pounds red bell peppers marinade, mix well and allow to marinatefor about
1 Vidalia onion 1 hour. Process all these vegetables through the Cui-
3/8 cup red wine vinegar sinart; then pass them through afood m,11 and allow
3/8 cup extra virgin olive oil to cht1l in the refrigeratorfor a couple ofhours. Serve
2 tablespoons salt the gaspacho in bowls and allow each guest to add on
1 teaspoon white pepper top some ofany or all ofthefinely chopped condiments.
3 small cucumbers, choppedfine
2 small redpeppers, choppedfine Serves20
1/2 Vidalia onion, choppedfine
3 hard bot1ed ew, choppedfine

IO II
 V EGETABLE SOU P DIRECTIONS

IN GRED IEN TS Soak the beans overnight orfor 6 hours. Cut all the
vegetables into bite size. Put everything in a large pot
1 onion with abundant water. Bring to a bot1 and cook on
1 carrot a mediumjfame, covered,for about 21/2-3 hours.
1 celery stalk Throw away the garlic, the peppercorns and the bay
2 garlic cloves leafand serve with EVOO and grated Parmesan
1parsnip cheese. Ifyou have chopped hot cht1i peppers in olive
1 turnip oi1, you can add 1/2 coffee spoon to each serving. Blend
1 leek I any leftover to make a wondetjid 'passaro di verdure:
1/2 redbellpepper
1 parsley root with leaves Serves8
1/2 bunchfresh dill
1cuppeas
1 cup string beans
1 cup beans
6mushrooms
1 largerpotato, pealed
1bunchkale
1 cup Brussels sprouts
1 large zucchini
12 blackpeppercorns, whole
1 bayleef

12 13

Le-'
 DIR ECTION S
A BERASH 'S SA LAD

IN GREDI EN TS
Dissolve the salt and pepper in the lemonjuice. Add
the mayonnaise and mustard and mix well. Add
1 lettuce (any kind) leaves roughly broken
the EVOO and mix well. Pour over the rest ofthe
1 large ripe tomato, wedges mixed ingredients and toss well. ifnecessary, add more
2 Kirby cucumbers, sliced dressing.
3 radishes, sliced
1 red bell pepper, sliced
3 scallions, sliced
2 hard-bofled eggs, wedges
10 Cerignola olives, sliced
1/2 lemon,juice
1/4 cup extra vfrgin olive oi1
1 teaspoon mayonnaise
1 coffee spoon Dijon mustard
salt to taste
black pepper to taste

14
15
 CLASSIC TOMATO SAUCE

INGREDIENTS
l
r
DIRECTIONS

In a saucepan, saute the vegetables ~offritto) and

the cht1i pepper untt1 soft. Add the canned tomatoes
1 can San Man:ano DOP tomatoes ~hoppea), the salt and the pepper and place the bas,1
1/2 onion, choppedfine sprig on t<>p. Cook on lowfor about 1 hour. The sof
1 medium carrot, choppedfine fritto must have lost all crunch. To get rid ofsome of
1 celery stalk, choppedfine the acidity, you may want to add the mi1k. mix well
1 whole chili pepper (opticnal) and cookfar 10 more minutes.
1 sprig.fresh bast1
1/4 cup extra virgin olive cn1 Serves4
salt andpepper
1/4 cup mt1k (optionap

16 17
 RAGU BOLOGN ESE DIR ECTI ON S

IN GRED IE N TS In a pot, saute thegarlic in the EVOO and the bacon,

without burning. Add the onions and saute a couple of
1 poundground sirloin minutes. Add the carrot, the celery and the chili pep-
1 poundground veal per and saute unti1 soft, adding a little water, ifneces-
1 poundgroundpork sary. Push the soffiitto to one side and, one by one,
1 poundground buffalo (optionap brown the ground meats, mixing them, once browned,
1 large carrot, minced with the soffeitto. Add the wine and cook untt1 it
2 celery stalks, minced evaporates. Add the tomato paste, the salt andpepper;
1 onion, minced mix well and then add the pealed tomatoes and mix
3garlic cloves, whole well. Cook on a medium/lowjfame unti1 neither too
1 hot chi1ipepper dry nor too liquid. When ready, add the butter and
2 slices thick bacon, chopped the mi1k and mix well. Serve with any kind ofpasta.
1/2 cup extra vi,rgin olive ot1
2 canspealed San Marzano tomatoes Serves10
1 cup dry red wine
1 tablespoon tomatopaste
1/4 cup whole mi1k
1/2 stick butter
salt andpepper to taste

18 19
 EMERGENCY SPAGHETTI DIRECTIONS

INGREDIENTS Bring a 6-quart potfall ofwater to the bot1ing point.

Saute the onion in the butter and EVOO over a
1 pound Vidalia onions, coarsely chopped lcwjfame. Once the onions start to caramelize, add
2 ounces unsalted butter the basi1, the oregano and the pepper. Cook untt1 the
1 cup extra virgin olive cn1 onion is soft, being careful not to burn the spices-
2 tablespoons dried oregano abouts or 6 minutes. Add the kosher salt to the bot1ing
1 pound spaghetti water and, once it bcn1s again, add the spaghetti and
2 tablespoons dried basil cook them 'al dente'- about 1 o/11 minutes. Drain
1 teaspoonfresh blackpepper the spaghetti, sprinkle them with cold water to stop
1 teaspoonfine salt the cooking and add them to thepot with the onion in
1 cup kosher salt it. Sauteon a highjfame, mixing constantly, untt1 hot;
then serve.

20 21
 SPAGHETTI ALLA CARBONARA DIRECTIONS

INGREDIENTS In a large pan, saute the guanciale and the onion in

the EVOO until the onion is caramelized and reserve.
1 pound spaj,etti Bring the water to a boi1, salt it and drop in the sptv
4 quarts water ghetti. Cook them "al dente"-about 12 minutes. Beat
6 ouncesguanciale, pancetta or thic.k bacon, cuhed the eggs with the Pannesan. Heat the guanciale and
2wholerawegg,s onions and add the drained spaghetti to the pan. Mix
1/4 onion sliced very thin wellfar a couple ofminutes on a highflame. Take off
1/4 cup extra virgin olive oil thefire, add the egg and Pannesan, mix well andserve.
1/2 cup grated Parmesan
salt andpepper to taste Serves4

22 23
 SPAGHETTI WITH SOFT SHELL CRABS DIRECTIONS

INGREDIENTS In a large pan, sautl the garlic and the chi1i pepper
in the EVOO. Add the soft shell crabs and sautifor
1 pound spaghetti about 3 minutes. Add the wine and simmer, mixing
4 quarts water well, unn1 it evaporates. Add the tomatoes, the salt
3 large soft shell crabs, cut in 6ths and the pepper and cook unn1 the tomatoes look like
1/4 cup extra virgin olive oa a sauce. Take out the garlic clcve. Bring the water to
1garlic dove, slightly crushed a bot1, salt, throw in the spaghetti and cook themfor
1 ho: chilipepper abouts minutes. In the meantime reheat the sauce.
36 cheny tomatoes, quartered Drain the pasta and add it to the sauce. Add thefish
1/4 cup dry white wine stock and mix well, cooking on highfor abouts more
1 cupfish stock minutes, unn1 the pasta is cooked. Make certain that
1/2 cup Italian parsley, chopped the pasta NEVERgets dry; keep on adding.fish stock
salt andpepper to taste and, ifthere isn't enough, add some ofthe pasta hot
water. Serve while sn1l slightly wet.

Serves4

24 25
 SPAGHETTI ALL E VONGOLE DIRECTIONS

INGREDIE NTS In a large pan, place on a high}fame the vongole, the

garlic, the cht1i pepper and the EVOO and cover.
1 poundspaghetti (or lingui,0 When the vongole begin to open, add the wine and
4 quarts water the parsley, mix well and continue to cook, covered,
2 garlic cloves, whole untt1 all the vongole are open. Discard the garlic and
1/4 cup dry white wine the cht1i pepper; take the vongole out of their shells
1/4 cup extra virgin olive oi1 and leave them in their liquid, leaving afew empty
30 vongole ~ littleneck cla~ shellsfor show. Reserve. Bring the water to a bot1, salt
1/4 cup Italianparsley, chopped and throw in the pasta, cooking it "al dente~ about
1 hot cht1ipepper 12 minutes. When the pasta is almost ready, reheat
the vongole in their liquid in the pan; drain the pasta,
throw it in the pan and mix well on a highj[ame unti1
hot throughout. Serve.

Serves4

27
 RISOTTO CON FRUTTA DI MARE and mix well. Discard the shells and reserve the clams
with theirjuice. Slice the squid in 1/2'" rounds and
INGREDIENTS saute them in 1 tablespoon ofEVOO with a garlic
clove. After about 1 minute add a little dry white wine
1 poundVialonerice (or Arborio) and cookfor another3 minutes. Add theparsley, mix
1/2 Vidalia onion, sliced thinly well and reserve with thejuice. Bring water to a boi1
6 tablespoons extra virgin olive oll in a small pot. Add the shrimp and cookfor about 4
2 cups dry white wine minutes. Cool down, peel and reserve. In an 8-quart,
3 quartsfish stock lowpot sauti on a mediumj(ame the onion in 4 table,
24 littleneck clams or vongole spoons ofEVOO adding a little broth- untt1 soft.
24 mussels I
Add the rice and mix well with a wooden spoon, until
24 small shrimp translucent. Add the wine and stir constantly, untt1 it
4 medium deaned squids evaporates. Bring thefire to high, add 2 Lulles ofbroth
2 cloves garlic and thesalt and bring to a boll, adding then more broth,
1 bunch Italian parsley, chopped 1 ladle at a time and constantly stirring. After about
1pinchsalt 8 minutes, add some squid ink, ifyou wish to make a
3 pinches blackpepper black risotto, and add as well, one by one, the seafood,
1/4 cup squid ink (optional) each with itsjuice. Keep adding broth and mixing
and, about 13 minutes efter having brought the rice
DIRECTIONS to a bot1, start tasting to determine how much longer
it needs to cook. The rice should never be dry or too
Wash the mussels andput them in a large coveredpan Sffl and, particularly towards the end, make certain
on a highj(ame. When they are opened, take them out that it doesn'tget so soggy that itwi1l be too liquid once
oftlieir shells and reserve them with theirjuice. In a cooked. when the rice is al dente~ turn offthej(ame,
tablespoon ofEVOO, in the same largepan, place the add thepepper and theparsley, mix well and serve.
w~hed littlenecks with agarlic dove. Cook covered on
a l1(ghfame untt1 they are all opened. Add theparsley Serves6
 RISOTTO ALLA MIL ANESE two laJJes ofbroth and bring to a boil. Keep mixing
and keep adding the broth one ladle at a time. The
INGREDIENTS rice should never be either dry or too soggy. Dissolve
the sqffeon in some broth and add it to the rice about
lpoundVialcne Nam, (Arborio) 8 minutes efter it was brought to a boll. Keep adding
1/2 Vidalia onion, sliced thinly broth and mixing, being care.fol not to let it get so
3 quarts home made chicken stock soggy that, once ready, it will be too liq_uid. Some 12
3 2 1/2" marrow bones minutes qfier having started to add the broth, add the
1 tablespoon saffron other cup ofwine and efter am,ther3 minutes, start
2 cups grated Parmesan cheese tasting the rice to determine how much longer it needs
2 cups dry white wine to cook- usually some 15 minutes qfier it started bo,1-
4 tablespoons unsalted butter ing. Be certain to turn offthefire when the rice is "al
2 pinches salt dente" but cooked throughout. Afterhaving turned off
thefire, add the butter and the Parmesan cheese and
DIRECTIONS mix vigorously-making "l'onda- unti1 the butter
is melted.
Empty the marrowfrom the bones into an 8-quart
low pot. Caramelize the onion in the marrow on a Typicaily served with "ossobuco alla Milanese" or with
mediumfame, adding very little water to help soften gn1led, sweet Italian sausage.
It. when it starts to caramelize, turn thefame to high
far the rest ofthe process and never stop mixing with Serves 6 as afirst dish and 10 with the ossobuco.
a wooden spoon. Once the onion is caramelized, add
the rice and mix well unn1 it turns translucent. Add 1
cup ofwine and keep mixing unn1 it evaporates. Add

30 31
 BRANZINO ALLA LI GURE DIRECTIONS

IN GREDI ENTS Ot1 the bottom ofa shallow, roastingpan and cover the
bottom with onions and place a layer ofpotatoes on
z 4-pound whole striped bass, head and tai1 on top. Sprinlde a little lemonjuice, some EVOO, afew
3 largepotatoes, pealed and thinly sliced rosemary leaves, salt andpepper. Make a total of3 lay-
z large onion thinly sliced ers. Place in the oven, preheated to 400 degrees, and
4 sprigsfresh rosemary cook unti1 the top layer ofpotatoes is somewhat brown
2 tablespoons capers and crisp. Rub thefish inside and out with lemonjuice
1/2 cup pitted black olives and EVOO. Place inside the belly a large rosemary
1 large lemon,juice sprig and the two halves ofthejuiced lemon. Place the
8 tablespoons extra virgin olive oi1 fish on top ofthe potatoes. Dissolve the demi-glace in
5pinches blackpepper the chicken broth and pour on top ofthefish. Cook
1/2 cup chicken broth in a 425 degree oven 15 minutesfar every inch ofthe
1 tablespoon demi-glace fish s thickness.
1 large tomato, thinly sliced

32 33
 CALAMARI IN BRODETTO
~- DIRECTIONS

INGREDIENTS
I In a saucepan, slightly brown thegarlic in the EVOO.
Add the tomatoes, the chi1ipepper, the salt and thepep-
2 pounds calamari sliced 1/l' thick per and cook over a fuw}fame. When it starts to look
3 pounds red ripe tomatoes, pealed (or cherry) lt'ke a sauce, add the wine and cook untt1 it evaporates-
1 cup dry white wine about 1/2 hour in all. Add the capers and the olives and
2 ounces capers cookfar another 15 minutes. Add the calamari, cook
3 o pitted Kalamata olives for another 4 or 6 minutes and serve. Serve with rice
4 garlic cloves, squashed pt1afor with toasted country bread to sop up the extra
1 red hot chi1ipepper tomato sauce.
1/4 cup extra virgin olive oi1
1 teaspoon salt
1 teaspoon black pepper

34 35
 DIRECTIONS
GRILLED WHOLE FISH ,. .
INGREDIENTS Ideally, a striped bass but a sea bass or a red snapper
wt1l do as well. Mix thejuice ofone lemon with 1/4
6-pound w1wlefish ~cales, head, taa oty cup ofEVOO, 3/4 ofa teaspoon salt, 1 garlic clove
2 lemons, juice and 1 rosemary sprig. It should be too sour and too
3/4 cup extra virgin olive oa salty. Brush the oo/lemon mixture all over and inside
3 rosemary sprigs thefish. Place a long rosemary sprig through thefishs
1 teaspoon salt mouth leavingjust a bit outside the mouth. Place two
2 garlic cloves halves ofone ofthejuiced lemons inside thefish. Ot1
the inside ofafishgn1l rack and then place thefish in
the rack. Cook thefishfor about 15 minutes per inch
ofthickness. Everyfew minutes brush some ofthe oft/
lemon mixture all over the •up" side of thefish and,
halfway through the cooking, jllp the rack with the
fish In it. W11ile thefish Is cooking, Mix thejuice of
t1,e otl,cr lemon witli 1/2 cup ofEVOO, 1/4 teaspoon
ofsalt, J garllc clove and 1 rosemary sprig. Not too
sour and not too salty. Once thefish is done, take off
th« skin and serve the}Tesh, avoiding thefish-bones.
Sprinkle on top some of the less sour/salty olive/
lemon mixture.

Serves4

37
 HALIBUT A LA ALEX DIRECTIONS

INGREDIENTS Saute the garlic and the cht1i pepper in the EVOO
in a large, shallow pan untt1 it starts to color. Add the
13/4 pounds halibut (or cod), no skin onion and saute on a medium.flame unti1 translucent.
1pound ripe tomatoes, peakJ and chopped Add the tomatoes and the thyme sprig, mix well and
1 onion, chopped roughly cookfor about 3 minutes. Add the peppers and cook
1 red bellpepper, thin slices for another 3 minutes. Add the wine, the anchovy
2 clovesgarlic, w1wle paste and the Worcestershire sauce and cook until the
12 pitted Kalamata olives, halved wine has evaporated. Add thefish stock, the olives, the
12 pitted Castelvetrano olives, halved capers the salt and the pepper and mix well. Add the
4 teaspoons capers littlenecks and cook on high, covered, unti1 they open,
12 mussels abouts minutes. Add the mussels and cook on high
1 sprig thyme, w1wle untt1 they open, about 3 minutes. Add thefish, cut
1 cupfish stock into 8 portions, and the parsley and cook about 3 -4
1 cup dry white wine minutes per side, covering each side with some ofthe
1 tablespoon Worcestershire sauce sauce andjuices.
1 tablespoon anclwvy paste
if4 cup extra virgin olive oi1 Serves4
2 tablespoons butter
1 hot chllipepper, w1wle
salt and blackpepper to taste
4 shitake mushrooms, sliced
12 littleneck clams
some chopped Italian parsley
39
 INSALATA DI MARE DIRECTIONS
,-

INGREDIENTS Steam the mussels and the clams separately, without

adding anything. Cook the shrimp 4 minutes in boiling
36mussels water. Slice the calamari and cook in bot1ing waterfor
3 6 littkneck clams s minutes. whi'le all thefish is stt1l lukewarm, put all
3 6 rock or smallshrimp in a bowl and dress. Serve at room temperature.
6calamari
12 cherry tomatoes, halved (optwnal)
juice of1/2 lemon
1/8 cup extra virgin olive cn1
1/4 bunch parsley, chipped
salt andpepper to taste

40 41
 STEAMED CLAMS STEAMED MUSSELS

INGREDIE NTS INGREDIE NTS

3 6 littleneck clams 4 dozen mussels

2 garlic cloves, cut in two
1 tablespoon extra virgin olive cn1 DIRECTIONS
1/4 cup dry white wine
1 tablespoon chopped Italianparsley Wash the mussels andpull offthe "beard~ Place them
in a large, covered pan over a high}fame. Shake the
DIRECTIONS pan every minute. Check after a couple ofminutes. As
soon as the mussels are open, take offthefire to avoid
Wash the clams and place them with the EVOO in drying them. Eat as they are or, better, after having
a large, covered pan, on a high}fame. Shake the pan squeezed in each a little lemonjuice.
every minute. After 2 -3 minutes the clams should
start to open. When they do, add the wine and the Serves4
parsley and shake well, to mix thoroughly. When the
clams are open, take offthefire and serve with the
juice and with some toasted bread to sop up thejuice.

Serves4

42 43
 SOFT SHELL CRABS, GRIL LED DIRECTIONS

INGREDIENTS Drop a little lemonjuice on each crab. Add afew drops

ofWorcestershire sauce and.fewer st11l ofTabasco.
8 soft shell crabs, cleaned Pour on top some EVOO and spread all over the crab.
2 tablespoons extra virgin olive oil Turn the crabs over and repeat the same marinade.
1 lemon, juice Allow to marinatefor about 1/2 hour. Place on a hot
1 tablespoon Worcestershire sauce (whit9 gn'll, about 2 1/2-3 minutesper side.
1 teaspoon Tabasco
Serves4

44 45
 TUNA W ITH TOMATO CONCASSE DIRECTIONS

INGREDIENTS Rub the halfthe lemon, halfthe EVOO, the Worces-

tershire sauce and theginger on both sides ofeach steak.
4 s-oonce tuna steaks, 1 1/l' thick Mix well the rest ofthe lemonjuice and ofthe EVOO
6 tablespoons extra virgin olive o,1 with the basi1, the tomatoes, the olives, the capers, the
1 lemon,juice salt and the pepper. Allow to stewfor 2 hours. Gn1l
1 tablespoon white Worcestershire sauce the tuna 2 -3 minutesper side andserve, topped with
1 tablespoon grated.fresh ginger the concasse.
8.fresh bas,1 leaves, chopped
2 ripe tomatoes, 1/l' cubes Serves4
10 Kalamata olives, chopped
1 tablespoon capers, chopped
salt andpepper to taste

47
 ZUPPETTA DI CONCHIG LI E DIRECTIONS

INGREDIE NTS In a wide pan, slightly brown thegarlic in the EVOO.

Add 1 cup ofdry white wine with the saffion, the cht1i
24 mussels pepper, the tomatoes, the salt and the pepper; bring to
24 littleneck clams a bot1 and then simmer. In a large enough covered pan
24 vongok (or cocklev steam open the mussels and reserve with their water.
1 pound ripe tomatoes, chopped and 1 can San In the same pan, briejfy saute 1 split garlic clove in 1
MarzanoDOP tablespoon ofEVOO. Add the littknecks, cover and
1 hot cht1ipepper, sliced open steam open.Just before the clams start to open about
2 o bay scallops 3 minutes add 1/8 cup ofwhite wine. As soon as tl1ey
24 pealed shrimp are open, add 1 tablespoon ofparsley; mix well and
4 medium squid, sliced reserve with the juice. Repeat the same procedure
12 sprigs Italianparsley with 1/11· cockles. Add the milk to the tomato sauce
1/4 cup dry red wine mu/ mix well. After afew more minutes, 111/d tl1c red
1 1/4 cups dry white wine wi111· ,111d mix wc:fl. Add tlrt· lit tfcnccks ancl tl1drjuice
1/8cupmt1k 111 tlw 111111111,, f11tm·. mix wdl a11el C()cJk, covm·J.far
4 garlic cloves, halved ,1/1,1111 , 111(1111/n A,"11/1,· n1ckl1•s 1111J co11kfi1r ,motlier
2 tablespoons extra virgin olive ot1 111(11111, Add 1/w <1 <1lf1111~. 11"· ~hri111p aml 1/11· ~q111t/,
4 slices well toasted country bread 111/1 11•, /1,111,l, ,,,,kt,,, ,1/111111 ,11101/,,·1 1 mi11111n 'Iilm
1 pinch saffion, dissolved in white wine ••II 1/1, ,,,, , ,,./,I 1/1, ,,,,, /ry '"'" 111i, Wl'll wl1il1· the
salt to taste "I'/'' 11,1 It , ,1,,k/111•, 11,,u1 1 1((,n of 11i1li,111 r1111111ry
groundpepper to taste /,,.,,,/ ,,,,,I 11/,111 ,,, 1/11 /1,111,111111/ r,11 I, lmwl I >ivldt•
1/11//)' 1/1 11/'/'111,1 1111111111' !f /'/1111 I, (111 f 111/f11,~ 11JI t/1c
 ALEX'S LEG OF LAMB DIRECTIONS

INGREDIENTS RJJ, the lamb all over with lemonjuice and EVOO.
oil a roastingpan, putin it all the vegetables and herbs,
s pound leg oflamb without hip bone mix well and cookfor 1/2 hour in the oven, preheated
18 baby potatoes, halved to 350 degrees. Add the lamb and cookfor another
2 Vidalia onions cut into eights (or 18 shallo~ 1/2 hour. Add 1/2 cup ofwine and cookfor another
2 turnips, quartered 1/2 hour. Turn over the meat, pour over it the rest of
3 parsnips, quartered the wine and cookfor another 1/2 hour. Let standfor
18 wt1d mushrooms about 10 minutes before carving.
2 garlic cloves, whole and cracked
1 cup dry white wine Serves8
1 large lemon
2/3 cup extra virgin olive cn1
4 sprigsfresh rosemary
4 sprigsfresh basi1
4 sprigsfresh mint
4 sprigsfresh thyme
1 tablespoon cracked black pepper

50 51
 FILET EN BOITE ALEX DIRECTIONS

INGREDIENTS In a large enough pan, melt the butter and sear the
fl[ets on both sides-1 minute/side; save. Add the
41 1/l' thick slices ofbeeffilet cream and the mustard and mix well. Add the green
1/2 cup extra heavy whipping cream peppercorns, the Worcestershire sauce, the salt and
11/2 tablespoons Dijon mustard pepper and reduce untt1 a bit thicker. Add thefilets.
1 ouncegreenpeppercorns Cook3 minutes on each side on high, basting. Add the
s tablespoons unsalted butter cognac, light it with a match and, once the}fame Is off,
3 - 4 drops Worcestershire sauce plate, covering eachfilet with peppercorn sauce. Goes
salt andfreshpepper to taste well wltl, mashed potatoes, mashed turnips and celery
1/4 cup cognac root or sliced wlld mushrooms cooked In white wine
wit I, f/1111/ots.

Scrvcs4

52 SJ
 GRILLED STEAK DIRECTIONS

INGREDIENTS I prefer n'l, eye, bone in, but some prefer New York
Strip, or T-bone, or porterhouse. Whichever it is, It
11/2•beefsteak (grassfed mea~ should be about 11/2• high. Spread evenly all over
1 teaspoon Dijon mustard the steak the mustard, the Worcestershire and the
1 tablespoon Worcestershire sauce EVOO. Allow to marinatefar about 1/2 hour. Heat
2 tablespoons extra virgin olive cn1 the gn1l on high and lower thefire on that part of
the gn1l on which you place the steak. After about
5-6 minutes turn over and cookfor another s 6
minutes. At this stage the steak should be rare. Cook a
little morefar medium rare and eat other meat rather
than cooking it well done. Can be served to one person.
Can be shared by two. Can be sliced thick and serve
even three. At least 6 ounces perperson. Drink with
afall-bodied wine.

54 55
 GRILLED RACK OF VEAL DIRECTIONS

INGREDIENTS Ask the butcher to separate the bonefrom the meat,

to place the sage between the bone and the meat and
1 rack ofveal (6 boney to tie together the bone and the meat. Spread the
1/4 cup extra virgin olive cn1 mustard and sprinkle the white Worcestershire and
3 tablespoons Dijon mustard the EVOO all over the rack. Marinatefor about
3 tablespoons white Worcestershire 1/2 hour. Heat thegr,11 on high andplace the rac.k on
3 sprig,sfresh sage it, bone side down. Ifthe grill is big, lower the}fame
but only under the meat. Cook coveredfor about 1/2
hour; turn over and cookfor another 1/2 hour. Cliec.k
the meat; it should be medium rare. Wlien done, take
offthegrill and allow to sit about 10 minutes, wrapped
in aluminumfoil. Separate the meatfrom tlie bone,
stparate the bonesfrom one another and serve them
Ill a11y caveman. Slice the meat and serve wftl, oven,
b,1krtl b11by orfingerling potatoes and witl1 agreen
,•r~c'l11Mr

Srn•esB 10
 LAMB MEATBALLS DIRECTIONS

IN G R ED IEN TS Melt 2 tahlespoons ofbutter in a ski1let and sauti the

chopped shallots untt1 translucent and soft (about 8
4 poundsground lamb minut~. In a bowl, mix well the lamb meat, the sau-
s large shallots,finely chopped ted shallots, the eggs, the bread crumbs, the chopped
1 1/2 sticks unsalted butter mint, the ground cumin, the sodium bicarbonate, the
2 cupsfresh bread crumbs salt and the pepper. Allow to restfar abou: one hour
1/2 cupfresh mint leaves, chopped in the refrigerator. Make about 1 o o bite-size meat-
1 teaspoon sodium bicarbonate dissolved in balls. In a large skt1let, melt the rest ofthe butter and
lukewarm water the EVOO. Place the meatballs ~n batchev in the
2 large eggs, lightly beaten ski1let and brown on all sides, on a mediumfire. Once
2 tablespoonsground cumin removedfrom the ski1let, place the meatballs on paper
4pinches salt towels to drain thefat and serve whi1e stt1l hot. They
2 pinchesfreshlygroundpepper can be served on their own or with a tehina dip.
2 tablespoons extra virgin olive cn1

59
 LUGANEGA ALLA FIAMMA DIRECTIONS

INGREDIENTS Saute the luganega in the EVOOfor about 1 minute.

Add the pepperoncini with their vinegar and cook
1 1/2 pound wheel luganega sausage on highfor another s minutes. Add the grappa, wait
12jfuid ounces pepperoncini in vinegarjulienned, about 15 secondsfor it to warm up, light it with a
with their vinegar match and serve.
2 tablespoons extra virgin olive ot1
1/4 cupgrappa Serves4

60 61
 OSSOBUCO ALLA MILANESE DIRECTIONS

INGREDIENTS Flour the shank steaks (ossobuchD and, in a large pan,

brown them on both sides in the EVOO and the but-
6 large 2 1/2" veal shank steaks ter. Set aside. Squeeze as much water as possfble out
1 large onion, choppedfine ofthe chopped vegetables; then saute them in the same
4 medium carrots, choppedfine pan, until caramelized. Add to the pan the osscbuchi,
2 celery stalks, choppedfine the salt, thepepper and the wine and cook, covered,for
1 cup whitejfour about 10 minutes. Add the tomato paste and enough
1 teaspoon tomato paste water to cover the meat. Cook rovered, on a low}fame,
1/4 cup extra virgin olive cn1 unti1 the meat is tender,jllpping every 15 minutes. If
2 tablespoons butter too liquid, keep on cooking uncovered. When ready,
1 cup dry white wine turn offthefire and serve each ossobuco covered with
12 sprig, parsley (leaves only) choppedfine the vegetable sauce, placing on top somegrated orange
2 pinches salt rind and some choppedparsley. Should be served with
2 pinches white pepper Risotto Alla Mflanese,freshlyprepared or Al Salta.
zest ofone orange, grated
Serves6
 ROGNONI TRIFOLATI DIRECTIONS

INGREDIENTS Cover the kidney with a solution ofwater and 1 cup

white vinegarfor about 1/2 hour. Then cut the kidney.
1 veal kidney, cut into i"' squares Saute the garlic in the EVOO for about 1/2 minute
2 tablespoons extra virgin olive cn1 before adding the kidney. Sautefor about 1 minute,
1/4 cup dry white wine mixing well, and then add the wine and the salt. Cook
2 garlic cloves, minced for some3 minutes more, mixing well, add the parsley
1 tablespoon Italian parsley, chopped and serve. Goes well with mashedpotatoes.

Servcs2or J

It
 H EA RT ASSO CIATI ON 2 teaspoons each: salt, pepper, sage, mint, rosemary,
STU FFIN G OF TH E YEA R cumin, allspice, oregano and basil
(TH A N KSGI V IN G)
DIRECTIONS
IN GRED IEN TS
Melt3/4 ofa stick ofbutter with the duckfat and the
18 chicken livers bacon, cut into 3/4"' pieces. Add the onions, the celery
18 chicken hearts and the ca.rrots and, when slightly ca.ramelized, add
18 gizzards the mushrooms. Leave the kidney in a bowlfall of
3/4 poundground sirloin water and white vinegarfor about 10 minutes and
2 sweet Italian sausages then cut it into 1 1/4"' cubes. When the mushrooms are
8 slices bacon soft, add the kidney and, efter afew minutes, thegiz-
1 veal kidney zards and the hearts-previously bot1ed-and the liv-
2 medium onions ers. Mix well and then add the sausage and theground
2 celery stalks beef. After afew more minutes add the chestnuts and
2 medium carrots thepignolia, the herbs and the soup and simmer until
16 mixed mushrooms the soup has evaporated. Melt2 sticks ofbutter in 12/3
40 cooked chestnuts cups ofwater. When it bot1s, add 4 cups ofseasoned
1/2 cuppignolia breadcrumbs and mix well. Add the bread stuffing
10 ounces duck.fat to the offal one and mix well. Add the kirsch and the
2 3/4 sticks butter cognac and mix well. Cook some ofit inside the bird
4 cups bread crumbs and the rest in a Pyrex, in the oven.
3 cups chicken broth
1 ounce kirsch Serves about 2 4
2 ounces cognac
N EW YEA R LEN TILS W ITH CO TECH IN O DIRECTIONS

IN GRED IE N TS Saute the vegetables ~ncluding the bay leafand the

chi1i pepper) in the EVOO. Add the lenti1s and the
2 pounds small lentt1s (soak ifneeded) tomatoes. Cover with 4.fingers ofwater, bring to a boi1
1 pound ripe tomatoes, pealed and chopped and cook on low, covered,for about 45 minutes. With
1 stalk celery, chopped afork, ma.kt a number ofholes in the cotechfno and
1 carrot, chopped then cook it inplenty ofwaterfor about 1/2 hour. Add
1 onion, chopped the wine, the vinegar and the cooked cotechino to the
2 tablespoons extra virgin olive oi1 lentt1s and cook on lowfor another 1/2 hour. Salt at
3 slices bacon the end. Slice the cotechino and serve eachperson two
1 large chi1ipepper, whole slices and some lentt1s.
1 cup red wine
1 cup red vinegar Serves to
2 pinches salt
1 large bay leaf
1cotechino

68
 OVEN ROASTED POTATOES DIRECTIONS

INGREDIENTS Put all ingredients in a baking pan mixing well and

keeping the herbs off the very top. Cook In tht oven,
3pounds whole, tiny babypotatoes or larger ones or preheated to 425 degrees,for about 1 1/2 hours. Bring
fingerlings cut in half down the temperature to 325 degrees and cookfar
2 pounds shallots cut into large chunks another 1/2 hour (or more, ifyou deem it desirable)
1 cup rendered bacon and/or chickenfat
1 sprig rosemary
2 sprigs tarragon
1sprigsage
2 sprigs thyme
1 sprig oregano
3 pinches coarse salt
2 pinches coarse blackpepper

70 71
 LEEK (OR ZUCCHINI) FRITTATA DIRECTIONS

INGREDIENTS Caramelize the onion in the EVOO. Add the leeks

(or zucchinD and sautt, covered,for about 15 minutes.
6 medium leeks ~zuahinD sliced thin Drain, put in a bowl and add the eggs, the herbs, the
3 tablespoons extra virgin olive oil salt and the pepper and mix well. Pour fti a sa11ccpan
12 largeegg 10" in diameter, 2 1/4" high and cook covered, over
1/2 teaspoonfresh, chopped bast1 a lowflame,for about 15 mln11tcs. Wl1rn tl,r top
1/2 teaspoonfresh thyme leaves srcms s,@dentlyfirm, detacl1 tl1r sftlrs wfti, a sp,uu/a,
1/2 teaspoonfresh, chopped tarragon rover tl1c pan with a large c11011gl1 platr,JTip tl11'frlt
1/2 teaspoon.fresh, chcppedsage ""'' 011 tl1r plate aud slfdc {t l,11,k l11t,1 tl,r m11upm1.
1/2 teaspoon salt < :o,,kfiir a11otl1rr 5 ml1111t1•f,jTip 011 1111l11tr ,111,I 11tlow
1/2 teaspoon blackpepper 1c1 ,11111 brfi,rr srr11l11.i:, < :11r11isl1 w/tl, thr fpt lg 11f
1/2 teaspoonfresh or dry chi1i .f11 ,11 t,,11/I
1 Vidalia onion, chopped
1 sprigfresh bast1

72
 U LTIM ATE SCRAM BLED EGGS DIRECTIONS

INGREDIENTS In a heavy pan, sweat the onions unt,1 translucent

and slightly golden. Break the eggs in a bowl and pour
9 largefree-range egg.s them in without breaking the yolks. With the pan on
1 onion, chopped, 1/4'' cubes a lowjfame, start scrambling the eggs soon efter the
3 tablespoons unsalted butter whites have started to settle. Cook untt1 the whites are
8 slices smoked salmon, s"x 2" no longer runny but the egg.s should be soft. Place in a
3pinches sea salt nice mound on a servingplate and top with the smoked
z pinch blackpepper salmon, arranged like the spfkes ofa wheel.

Serves s

74 75
 SEMIFREDDO DIRECTIONS

INGREDIENTS Whip the cream veryfirmly and refrigerate. Add half

the vam1la extract to the egg whites, whisk veryfirmly
8 ounces heavy cream and refrigerate. Add the other halfof the vam11a
s ouncesgranulated sugar extract and the sugar to the egg yolks and beat them to
4 large eggs, separate the yolks afirm cream. Fold the whipped cream and egg whites
1/
1 2 teaspoons vam1la extract into the eggyolks, adding4 ounces ofhazelnuts and the
s ounces hazelnuts, chopped most ofthe chocolate. Pour into a Pyrex and keep in
1 cup bittersweet chocolate, grated tl1c.freezerfor at least 6 hours before serving.

Alternatively, instead ofthe hazelnuts and chocolate,

yo11 canfold into the eggs and whipped cream 1 cup of
/111/,,a, tl1inly shredded.

Serves12

77
r-

SLICED ORANGES DIRECTIONS

INGREDIENTS For slidng, try to pick oranges ofsimllar size. Slice

the navel, the cara cara and the blood oranges thinly
1 navel orange and place on a large, JI.at serving plate, alternating
1 cara cara orange their slices. Mix vigorously the orangejuice, the lemon
1 blood orange juice, the honey and the cinnamon and pour over
1juice orange, juiced each orange slice. Rtjrigerate at least 1/2 hour before
1/2 lemon,juiced serving.
1 teaspoon honey
1 coffee spoon dnnamon powder Serves6
1 teaspoon Maraschino (or kirscly

79
 TOAST FARCITO DIRECTIONS

INGREDIENTS M akr a sandwich by putting ham slice on one of tire

bm1J slices and topping It with afomi11a slice, another
4 slicespancarre (or white Pepperidge Fann) lwm slice and a second bread slir1·. Plan: f,i a wide
crust removed tii,mrr or {ti a pa11ini maker 1mtfl tl11· brc·,11/ l,11s Jrlll
2 i/8" thick slices of
fantina cheese, the size ofa slice 11111t ks 111,J tlicfoml,ia stt1rts to 1111'11 lt1·111m•t 0111· ef
ofthe bread tl,r lm·111/ dices, spmul 1l11· {11dtlr wltl, tl,r 1111111,ml
4 slicesprosciutto cotto (bot1ed Parmacott~, each the ,111,I pl,11r 011 tlw l,1111111w 11111l1111 y /111/1 1'111111/ ,, 111/r
1 1

size ofthe breadslices 1111,· 11/ wl111trwr t>I, klrtl 1•,;~rt,1/iln y,w 11,ll'r ,m,ll,,i,/1'
3 teaspoons Dijon mustard I hr , ,11, /11/111( ,mil tl1r 11lf1,tril />rt•tin, 111 ,. 111111111
2 anchovies cut into two
1 carciofino sott'olio, chopped
1/4 roasted redpepper (ot1, vinega~
2 cornichons, sliced thin
2 cockta,1 onions, sliced
2 babypordni in oi1, sliced

80
 ROMANIAN DILL PICKLES DIRECTIONS

INGREDIENTS Fi1l a gallon masonJar with one ofthe ingredients to

be pickled. Add the garlic, the celery, the carrot, the
3 poundsfresh Kirby cucumbers orgreen tomatoes or horseradish, the chi1i pepper and the dill. Fully dis-
shreddeJ. white cabbage or watennelon with rind solve the salt in the water andpour enough in theJar to
1 celery stalk, quartered cover everythingfa11y. close theJar tightly and allow
1 medium carrot, quartered to standfor afew days. Test empirically to determine
1 medium dried chi1i pepper that thepickles are done (to your lt'king). when done,
1 bunchfresh d,11 refrigerate.
2 quarts lukewann water
2 ounces coarse salt SOURCE: Mama Betty
3 clovesgarlic
3 inches horseradish, pealed

82
 PICK.LED TURNIPS DIRECTIONS

INGREDIENTS Wash the turnips. Make an inclsion In the bite size

ones and cut the larger ones in to 2 or 3 pieces. Place
2 pounds very small,firm turnips them in a masonjar ofa size to befilled by tl1c turnips.
1 quart water Place the water, with the vinegar and the salt, on a
1 cup white vinegar highflame and bring to a boll. Pour the l1ot mixture
2 ounces roarse salt on the turnips (enough ofit to coi'ft' tl1rny a11J allow
1 rooked red beet to cool. Then close theJar hennetically a11J lrt sta11J
fl,, """"' 4 days. On thrJo11rtl1 day 11,ltl tl,r bri·t, rot
/11 /1,1/(. Iii tl1rj11r mul all<>w to st,mJ , <>r J m11rr ,l,iys.
I,,, 11,1111ll11w tlir tuN1lps to tun, 1t1111l1y. wl,rn rr,1Jy,
tl'/1 (,,Mir.
 I
NONNA BETTY'S DULCEATA DIRECTIONS
I
INGREDIENTS In a pot, over a high flame, cook down the water
mixed with the sugar andjuice ofthe lemon until .I
spounds ripe strawberries syrupy-about 11/2 hours. Dip each strawberry in
5pounds sugar the alcohol &o keep who~ and add them to the syrup,
water, same volume as the sugar as well as the squeezed lemon, cut into sixteens. Cook
1 medium lemon untt1 ready-about 1/2 hour. The dulceata is ready
1/2 cup pure alcohol (orvodkty when afew drops, allowed to awl, will have the desired
consistency: not liquid but stt1l a little bit runny.

86
 NONNA BETTY'S JAMS DIRECTIONS

INGREDIENTS

spounds ripefruit, cut in chunks, ifneeded

1 lemon,juiced and cut into eights
2 pounds sugar

88
 LE MIE
RICETTE PREFERITE

was set in Monument andprinted letterpress in February

2020 at Thornwi1low Press. Eighty copies were bound
in handmade paste paper wrappers and twelve copies
in ha!fleather. It was designed andproduced under
the direction ofLule Ives Pontifell
and Savine MGS Pontifell.

T H O N: N W IL L O W