Braised Beef Braciola Stuffed with Basil and Mozzarella

This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale.

• One 2 lb. flank steak
• Kosher salt and freshly ground black pepper
• 1 cup grated mozzarella
• 3/4 cup freshly grated Parmigiano-Reggiano
• 1/3 cup fine, dry breadcrumbs
• 12 large basil leaves, torn into pieces 
• 1/4 cup olive oil
• 1 large yellow onion, cut into thin strips (about 1-1/2 cups)
• 1/2 cup red wine
• One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano)
• 1/4 tsp. crushed red pepper flakes
• 8 oz. white mushrooms, quartered

Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll–style with the stuffing inside. Secure with kitchen twine in five or six places.

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate.

Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables.

Chimichurri Sauce

This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.

• 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
• 1 cup packed fresh mint leaves (from 1 large bunch)
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lime juice (from 1-1/2 limes)
• 2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
• 1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
• 1 tsp. ground cumin
• 1 tsp. kosher salt; more to taste

Put the parsley, mint, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.

Chimichurri Sauce for Beef Tenderloin

Based on an Argentine sauce for grilled meats, this zingy condiment, originally developed to accompany a Sear-Roasted Beef Tenderloin, brightens up any wintertime roast.

• 1/4 cup coarsely chopped shallot
• 2 Tbs. sherry vinegar; more as needed
• Kosher salt
• 1 cup (1 oz.) packed fresh flat-leaf parsley
• 1 cup (1 oz.) packed fresh basil
• 1 Tbs. fresh oregano
• 2 small cloves garlic, lightly crushed
• 1 tsp. whole black peppercorns, cracked; more, freshly ground
• 1/2 cup extra-virgin olive oil

Put the shallot, vinegar, and 1/2 tsp. salt in a small bowl and let sit for about 30 minutes. Transfer to a food processor, add the parsley, basil, oregano, garlic, and peppercorns and pulse a few times into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Season to taste with salt, freshly ground black pepper, or vinegar.

Lemon-Dill Beurre Blanc

Beurre blanc is a classic French butter sauce, here enlivened with the addition of fresh dill. It's delicious over any kind of sear-roasted or salt-baked fish. The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.

• 1 cup dry white wine (like Chardonnay)
• 1 large shallot, finely diced (about 1/3 cup)
• 4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
• 3 Tbs. chopped fresh dill
• 2 tsp. finely grated lemon zest
• 2 tsp. fresh lemon juice, more to taste
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.


Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.


Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, 1/2 tsp. salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.

Grilled Bread Salad With Basil and Cherry Tomatoes

A trip to the grill gives the makings of a classic Italian bread salad—a good crusty loaf of bread, ripe summer tomatoes, and basil—a little smokiness and crisp texture. Because this salad can sit out at room temperature for an hour or two, it’s the perfect side for a picnic or barbecue. If you can’t find bocconcini, substitute a large fresh mozzarella cut into 1-inch pieces.

• 1 medium loaf (about 1/2 pound) rustic
• white bread (like ciabatta), cut length-wise into 1-inch-thick slices
• 1/2 cup extra-virgin olive oil
• Kosher salt
• 1 clove garlic, halved lengthwise
• 1 pint cherry or grape tomatoes, halved
• 1 bunch scallions (about 8), trimmed and thinly sliced (both white and green parts)
• 12 large basil leaves, torn into small pieces
• 1/4 cup red-wine vinegar
• 8 oz . bocconcini (small fresh mozzarella balls), halved

Prepare a medium-high fire on a gas or charcoal grill. Clean and oil the grates to prevent sticking. Using a pastry brush, dab both sides of the bread slices with 2 Tbs. oil and sprinkle with 1/2 tsp. salt. Grill the bread until it browns and gets good grill marks, about 2 minutes. Grill the other side until browned, about 2 minutes, and transfer to a large cutting board to cool. Rub the cut sides of the garlic over the bread and discard the garlic. Put the cherry tomatoes and scallions in a large serving bowl with the basil. Cut the bread into 1-inch pieces and add to the bowl.

In a small bowl, whisk the remaining oil with the red-wine vinegar, pour over the bread mixture, and toss well. Let the salad sit for up to 2 hours before serving. Just before serving, fold in the bocconcini and season with salt to taste.

Creamy Lemon and Herb Sauce

Pulverizing the herbs makes their flavor stronger, a good thing for a cold sauce where flavors can be muted.

• 1/2 cup (1/2 oz.) coarsely chopped fresh cilantro
• 1/2 cup (1/2 oz.) coarsely chopped fresh dill
• 3 whole scallions, sliced
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 tsp. fresh lemon juice; more as needed
• 8 oz. (1 cup) sour cream or crème fraÎche

Pulse the cilantro, dill, scallions, lemon zest, 1/2 tsp. salt, and 1/4 tsp. of pepper in a food processor until finely chopped. With the motor running, pour the olive oil and lemon juice through the feed tube and pulse until the mixture has a pesto-like consistency. Transfer to a small bowl and stir in the sour cream. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, or lemon juice.

Poached Flounder with Mint Beurre Blanc

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.

• 6 skinless flounder fillets (1-1/2 lb. total)
• 1/2 tsp. ground ginger
• Kosher salt and freshly ground black pepper
• 3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
• 1/4 cup minced shallots
• 1/4 cup dry white wine
• 2 Tbs. heavy cream
• 2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
• 1 Tbs. thinly sliced chives

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.

Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.

Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.

Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

Rosemary-Parmesan Coins

• 6 oz. (1-1/3 cups) all-purpose flour
• 1 oz. (3/4 cup lightly packed) freshly finely grated Parmigiano Reggiano
• 1 generous Tbs. finely grated lemon zest (from 1 to 2 lemons)
• 2-1/2 tsp. coarsely chopped fresh rosemary
• 1 tsp. table salt
• 1/4 tsp. coarsely ground black pepper
• 4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1 large egg yolk
• 2 Tbs. fresh lemon juice
• Kosher salt for sprinkling (optional)

Tip:

An easy way to cut chilled butter: Quarter the stick lengthwise and then slice the quarters crosswise into small squares.

Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together.

Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don’t expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that’s 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.

Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. (Don’t overbake or you’ll lose the lemon and rosemary flavors.) If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store in an airtight container.

Roasted Fingerling Potato Crisps with Shallots and Rosemary

Try to cut the fingerlings no larger than 1/8 inch thick, so that the potatoes will crisp in the oven. (Using a mandolin will allow you to cut them even thinner.) These crisps make a great accompaniment to grilled steak or roasted fish.

• 1 lb. fingerling potatoes, thinly sliced lengthwise (about 1/8-inch thick)
• 3 Tbs. olive oil
• 2 large shallots, sliced 1/4-inch thick and broken into individual rings
• 2 tsp. chopped fresh rosemary
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, toss the potato slices with the oil, shallots, rosemary, 1-1/4 tsp. salt, and 1/2 tsp. pepper, and then spread the chips flat on the baking sheet. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, 25 to 30 minutes; the shallots should be tender and browned. Serve immediately.

Grilled Lamb Rib Chops with a Rosemary & Sage Crust

Grilling suits these chops perfectly, but they can also be cooked in a skillet on the stovetop. I also like this herb combination with inexpensive, thin lamb shoulder chops, cut about 1/2-inch thick.

• 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
• 3 Tbs. loosely packed medium-finely chopped fresh rosemary
• 1-1/2 Tbs. loosely packed medium-finely chopped fresh sage
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 12 bone-in lamb rib chops, 1/2-inch thick
• Olive oil for coating the grill rack

Using your fingers, thoroughly mix the parsley, rosemary, sage, salt, and pepper in a shallow baking dish or pie pan. Coat the chops all over with the herbs, pressing gently with your fingers to help the herbs adhere. You can grill the chops right away or cover them tightly with plastic wrap and refrigerate for up to 4 hours.

When you’re ready to cook the chops, prepare a charcoal grill so it’s medium hot, or heat a gas grill to medium high. Scrub the grate clean with a brush and oil it lightly. Use tongs to carefully set the chops on the grill. Cook until the herbs are deep brown but not charred and the meat is medium rare, 3 to 5 min. per side. If there are flare-ups, move the chops to another part of the grill. To test for doneness, bend or cut into the chops next to the bone and check for medium-rare meat. Transfer to a warm platter and let rest in a warm place for 5 min. before serving.

Grilled Chicken Livers with Lemon Sauce

I’ve converted more than one liver hater with this simple preparation, typical of Lazio.

• 1 lb. (500
  grams) chicken livers, trimmed
• 2 Tbs. extra-virgin olive oil
• Salt
• Pepper
• 4 Tbs. (60 grams) butter
• Juice of 2 lemons
• 4 sprigs Italian parsley, minced

Soak four 6- to 8-inch/15- to 20-centimeter wooden skewers in water for 30 minutes.

Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, heat to at least 600ºF/315ºC).

Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.

Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.

Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.

Tender Lamb Meatballs in Fragrant Tomato Sauce

These meatballs are light in texture but very deep in flavor, and the tangy tomato sauce is savory and rich.

• 3/4 cup fresh soft breadcrumbs
• 2 Tbs. dry white wine or water
• 1 lb. ground lamb
• 1/3 cup freshly grated Parmigiano Reggiano, lightly packed
• 2 Tbs. finely chopped oil-packed sun-dried tomatoes
• 2 medium cloves garlic, minced
• 1 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 4 Tbs. olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, crushed
• 1/2 cup dry white wine
• 1 cup homemade or low-salt chicken broth
• 1 14-oz. can whole peeled tomatoes
• 1 5-inch sprig fresh rosemary
• 1 tsp. balsamic vinegar
• 6 drops hot sauce
• 1/4 cup plain yogurt
• 1/4 cup chopped fresh flat-leaf parsley or mint, or a mix

Put the breadcrumbs in a small bowl and sprinkle them with the wine or water. Toss to moisten them evenly. In a large bowl, gently mix the lamb, breadcrumbs, Parmesan, sun-dried tomatoes, minced garlic, salt, and pepper with your hands. Don’t squeeze or overwork the mixture, but do try to distribute all the ingredients evenly. Roll the mixture into about 16 balls.

In a large skillet, heat 2 Tbs. of olive oil over medium heat, and add a layer of meatballs, leaving enough room between them so you can turn them without breaking. (Because of the cheese, the meatballs may stick a little, so use a spatula to gently dislodge them as you turn them. Take care not to burn the browned bits that stick to the pan; they’ll add flavor to the sauce.) Brown the meatballs gently on all sides; if the pan is crowded, do this in batches. It should take about 6 minutes per batch.

Transfer the meatballs to a plate, pour off any fat from the pan, add another 2 Tbs. of olive oil, and add the onion. Cook over medium-high heat, stirring almost constantly until the onion is very soft and starting to brown lightly, about 5 minutes. Add the garlic cloves, turn the heat to high, pour in the wine, and boil until it’s reduced to a glaze, about 1 minute. Add the broth, all the tomatoes, 1/3 cup of the juice from the tomatoes (discard or freeze the rest of the juice for later), and the rosemary. Crush the tomatoes with a wooden spoon or a spatula until they’re in small pieces.

Nestle the meatballs in the sauce, cover the pan, and adjust the heat to a lively simmer. Cook the meatballs until they’re no longer pink inside, shaking the pan so the meatballs get evenly moistened, about 5 minutes. Transfer the meatballs to a clean plate, increase the heat to high, and boil the sauce until it’s fairly thick and very tasty, about 5 minutes. Add the balsamic vinegar and the hot sauce, and then taste and add salt if necessary.

Return the meatballs to the sauce and gently reheat them. Serve immediately over rice or couscous, with a spoonful of yogurt drizzled over each -serving and a sprinkling of the fresh herbs.

Chocolate-Peppermint Thumbprints

For the Cookies:

• 5-1/4 oz. (1 cup plus 2-1/2 Tbs.) unbleached all-purpose flour
• 3/4 oz. (1/4 cup) Dutch-processed cocoa
• 6 oz. (3/4 cup) unsalted butter, at room temperature
• 2 oz. (1/2 cup) confectioners' sugar, sifted
• 1-1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Mint Filling:

• 4 oz. (3/4 cup) chopped semisweet chocolate (or chocolate chips)
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
• Scant 1/4 tsp. pure peppermint extract

Make the cookies:

Sift the flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.

Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.)

Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.

Make the filling:

Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water. Stir with a heatproof spatula until almost melted, 2 to 4 minutes. Remove the bowl from the heat and stir until melted and smooth, about 30 seconds more. Stir in the mint extract. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes. Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the filling into the center of each cookie. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 4 to 5 days.

Fig Bars with Thyme

This fig jam keeps for weeks, so if you like, make it well ahead of time. Try to use lemon thyme, if possible. These bars are good with a dollop of whipped cream.

For the pastry:

• 2 oz. (1/2 cup) walnuts
• 1/4 cup plus 2 Tbs. sugar
• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 4 oz. (8 Tbs.) butter, chilled and cut into small pieces
• 1 large egg yolk
• 1 tsp. vanilla extract

For the jam:

• 2 lb. very ripe figs, stems removed, unpeeled
• 1/4 cup sugar
• 7 to 8 large sprigs fresh thyme
• Grated zest of 1 lemon
• 1 to 2 Tbs. lemon juice; more or less to taste

To make the pastry

Heat the oven to 350°F. In a food processor, grind the walnuts with 2 Tbs. of the sugar until fine; remove and set aside. Put the flour, the remaining 1/4 cup white sugar, the brown sugar, salt, and baking powder in the food processor; process until blended. Add the butter; process until the mixture looks crumbly. Add the egg yolk and vanilla and pulse until mixture is wet and clumping, about 40 seconds (it won't form a ball). Pack two-thirds of the dough into an ungreased 8x8-inch baking dish; set aside the other third. Bake until the dough is lightly browned and keeps a slight indentation when you press it lightly, about 30 minutes.

To make the jam

While the crust is baking, coarsely chop the figs. Put them in a nonreactive skillet with the sugar and thyme and cook over medium-high heat, stirring occasionally, until the juices have reduced and the fruit is tender and thick, about 20 minutes. Discard the thyme sprigs. Stir in the lemon zest, add the lemon juice to taste, and set aside. If not using right away, refrigerate in a closed container.

To assemble the fig bars

In a mixing bowl, crumble together the remaining dough with the reserved walnut and sugar mixture. Gently spread the fig jam on top of the baked crust and sprinkle the dough mixture over the filling. The top will look crumbly. Bake until browned on top, about 40 minutes. Cool completely before you cut into bars 1-1/2 inches square.

Grilled Lamb Rib Chops with a Rosemary & Sage Crust

Grilling suits these chops perfectly, but they can also be cooked in a skillet on the stovetop. I also like this herb combination with inexpensive, thin lamb shoulder chops, cut about 1/2-inch thick.

• 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
• 3 Tbs. loosely packed medium-finely chopped fresh rosemary
• 1-1/2 Tbs. loosely packed medium-finely chopped fresh sage
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 12 bone-in lamb rib chops, 1/2-inch thick
• Olive oil for coating the grill rack

Using your fingers, thoroughly mix the parsley, rosemary, sage, salt, and pepper in a shallow baking dish or pie pan. Coat the chops all over with the herbs, pressing gently with your fingers to help the herbs adhere. You can grill the chops right away or cover them tightly with plastic wrap and refrigerate for up to 4 hours.

When you’re ready to cook the chops, prepare a charcoal grill so it’s medium hot, or heat a gas grill to medium high. Scrub the grate clean with a brush and oil it lightly. Use tongs to carefully set the chops on the grill. Cook until the herbs are deep brown but not charred and the meat is medium rare, 3 to 5 min. per side. If there are flare-ups, move the chops to another part of the grill. To test for doneness, bend or cut into the chops next to the bone and check for medium-rare meat. Transfer to a warm platter and let rest in a warm place for 5 min. before serving.

Mozzarella, Prosciutto, and Tomato Skewers

Sometimes it’s the simplest appetizers that get talked about the most. Drizzle Filippo Berio® Extra Virgin Olive Oil over these colorful creations for a dish that is sure to delight.

• 16 fresh baby mozzarella balls (bocconcini)
• 8 thin slices of prosciutto di Parma, cut in half width-wise
• 16 grape or cherry tomatoes
• 16 1-inch bread cubes
• 8 shaved strips of Parmigiano-Reggiano
• Filippo Berio® Extra Virgin Olive Oil
• 6 basil leaves, cut into thin strips
• 8 wooden skewers

Wrap individual mozzarella balls with a half-slice of prosciutto.

Assemble by placing a piece of the wrapped mozzarella, a tomato, and a bread cube on each skewer. Place skewers on a plate or platter.

Drizzle with olive oil.

Top with shaved Parmigiano-Reggiano and chiffonade of basil.

Master Recipe for Cool Noodle Salads

If you like, prepare the greens and garnishes in advance and refrigerate. Cook the noodles up to two hours ahead and keep at room temperature. At serving time, you'll just have to prepare the toppings.

For the greens:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves

For the garnishes:

• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• Nuoc cham (Vietnamese Dipping Sauce) 

For the noodles:

• 8 oz. dried rice vermicelli

For the Topping:

• 1 recipe for Warm Lemon Grass Shrimp, Vietnamese Grilled Pork, or Stir-Fried Vegetables.

For the greens and herbs: Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate.

For the garnishes: Set peanuts aside. Make 1 recipe nuoc cham and refrigerate.

For the noodles: Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

For the topping: Follow the directions for one of the recipes (Warm Lemongrass Shrimp, Vietnamese Grilled Pork, or Stir-Fried Vegetables). These toppings can be served hot or slightly cooled.

To assemble the salads: Remove the salad bowls from the refrigerator 20 to 30 minutes before serving. The greens and bowl should be cool, not cold. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the cooked topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

• Kosher salt
• 1 cup Israeli couscous
• 1 medium English cucumber, peeled and finely diced (2 cups)
• 1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
• 1/4 cup extra-virgin olive oil
• 2 Tbs. fresh lemon juice; more as needed
• 1 tsp. finely grated lemon zest
• Freshly ground black pepper
• 1 cup small-diced feta cheese

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.

Raw Fresh Tomato Sauce

In this quick sauce, hot olive oil and salt are added to diced fresh tomatoes and herbs. Be sure to do this just before tossing with cooked pasta, since the scalding oil releases the flavor of the herbs, and the salt can draw too much liquid from the tomatoes if added too soon. A raw sauce is best paired with spaghetti or spaghettini; thicker, heavier pasta shapes are not a good match.  

• 3 lb. ripe tomatoes, cored
• 2 Tbs. finely chopped fresh basil
• 2 tsp. finely chopped fresh oregano
• 1/2 cup extra-virgin olive oil
• Fine sea salt

Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.

Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.

Grilled Bread Salad With Basil and Cherry Tomatoes

A trip to the grill gives the makings of a classic Italian bread salad—a good crusty loaf of bread, ripe summer tomatoes, and basil—a little smokiness and crisp texture. Because this salad can sit out at room temperature for an hour or two, it’s the perfect side for a picnic or barbecue. If you can’t find bocconcini, substitute a large fresh mozzarella cut into 1-inch pieces.

• 1 medium loaf (about 1/2 pound) rustic
• white bread (like ciabatta), cut length-wise into 1-inch-thick slices
• 1/2 cup extra-virgin olive oil
• Kosher salt
• 1 clove garlic, halved lengthwise
• 1 pint cherry or grape tomatoes, halved
• 1 bunch scallions (about 8), trimmed and thinly sliced (both white and green parts)
• 12 large basil leaves, torn into small pieces
• 1/4 cup red-wine vinegar
• 8 oz . bocconcini (small fresh mozzarella balls), halved

Prepare a medium-high fire on a gas or charcoal grill. Clean and oil the grates to prevent sticking. Using a pastry brush, dab both sides of the bread slices with 2 Tbs. oil and sprinkle with 1/2 tsp. salt. Grill the bread until it browns and gets good grill marks, about 2 minutes. Grill the other side until browned, about 2 minutes, and transfer to a large cutting board to cool. Rub the cut sides of the garlic over the bread and discard the garlic. Put the cherry tomatoes and scallions in a large serving bowl with the basil. Cut the bread into 1-inch pieces and add to the bowl.

In a small bowl, whisk the remaining oil with the red-wine vinegar, pour over the bread mixture, and toss well. Let the salad sit for up to 2 hours before serving. Just before serving, fold in the bocconcini and season with salt to taste.