Italy for Two

A Taste of the Boot

Saltimbocca is an Italian word meaning "jump in the mouth" and is the name of a Roman dish classically made with veal, prosciutto, and sage. It's also sometimes made with chicken or pork and cheese is a frequent addition. I've had it a few times made with either chicken or veal and although it was good, I can't say it jumped in my mouth. So I set out to create my own version. Serves 2.

I fell in love with Pasta Carbonara when I was in college and waiting tables at a restaurant. I got the recipe from the chef and it became a regular in my repetoire. Then on a visit to Italy several years ago I had the real thing (no cream in it, and only egg yolks). Wow! This recipe is much truer to the traditional dish. I have, however, kept the scallions from that long-ago restaurant recipe, as well as the black pepper. Serves 2.

You will not believe how good this recipe for asparagus parmesan is - or how easy. In fact it barely deserves the title "recipe." Nevertheless, it's a great way to use leftover steamed or simmered asparagus. In fact, when I buy asparagus I cook it all and have some fresh that evening, and use the remainder the next night to make asparagus parmesan. Note, be sure to use the best Parmigiano you can find (the real thing from Parma is best) and shred it just before using. Serves 2.

Deceptively simple, this recipe for milk-braised pork chops surprises with it's rich complex flavors. It is best made using a pork butt roast, but unless I want leftovers (and the leftovers are delicious) or I don't have time to use a roast I use a couple of pork loin chops. The results aren't as fall-apart tender as they are using a butt roast, but the flavor is as good. Serves 2.

Shrimp Fra Diavolo is a classic, slightly spicy Italian dish (but feel free to kick up the spice if you wish). It's perfect for a weeknight dinner but fancy enough for company. It's also light enough to make great summer fare. Add a green salad and perhaps a bottle of Pinot Grigio and you're eating like a queen, or maybe a duchess. Serves 2.

Rosemary Potatoes Parmigiano is yet another of those recipes that demonstrate that simple and easy is often also best. This dish is particularly good in the spring with genuine new potatoes tasting of the earth they were grown in. But whatever the time of year these potatoes are hard to beat. Serves 2.

Florentine pork chops may make you think of chops and spinach, but in fact "Florentine" really means is "from Florence" or "in the Florentine style." These chops are based on a famous Florentine dish named Bistecca alla Fiorentina or Florentine Steak. The steak is typically a T-bone or Porterhouse which is essentially the beef version of a pork rib chop. Serves 2.

I developed this recipe for Rice Pilaf with Mushrooms & Sausage as a stuffing for roast Cornish hens - and it does indeed make a great stuffing. But it's equally as good as a side dish with chicken, lamb, or fish. In the recipe I call for Italian sausage because most folks have access to that, but almost any raw sausage will work depending on what you’re serving the pilaf with. Serves 4.

Broccoli rabe should be part of your culinary vocabulary. I discovered this Italian vegetable (also known as broccoli rape, broccoli raab and rapini) a few years ago and fell in love with it's somewhat bitter flavor. In fact, it's a relative of turnips, not broccoli (and broccolini is a different vegetable despite it's similar appearance), nevertheless it has aspects of regular broccoli and cauliflower in it's flavor. This side dish is easy to prepare, and if you can't find rabe you can substitute regular broccoli, turnip greens, or chard. Serves 2.

Baked ziti has long been a favorite of mine. Although easy to make and delicious, it does have the drawback of getting several dishes dirty. So when America's Test Kitchen featured a one-pan recipe I paid close attention. This recipe is not the one from the show, instead I've adapted a recipe of mine to use the television show's technique. Serves 2.

During the winter months nothing hits the spot like a recipe for sausage ragu and this Italian stew fits the bill wonderfullyChoose hot or mild Italian sausage according to your taste and serve it on polenta or pasta according to your preference. I like broccoli rabe sauteed in olive oil with garlic and anchovies on the side, but plain old broccoli with a dollop of mayonnaise would also be good.