Erica De Mane

Recipes:

Pears with Star Anise, Vanilla, and White Wine, Served with Fresh Goat Cheese
Pears Poached with Bay Leaf, Orange Peel, and Rosé Wine, Served with Mascarpone and Pine Nuts
Pears Poached with Thyme, Cassis, and Honey, Served with Young Pecorino Cheese
Pears Poached with Rosé Wine and Cardamom, Served with Crème Fraiche
Pears Poached with Red Wine, Rosemary, and Black Pepper
Pears Poached with Marsala and Cinnamon, Served with Ricotta Cream and Pistachios

Lately I’ve been poaching a lot of pears in a variety of wines, herbs, and spices. They have a very Christmasy smell, reminding me of the hot spiced wine people served at holiday parties during the l970s (though not my family; they took their wine straight). Trying to figure out what combinations of wine and flavorings taste best I’ve gotten a bit carried away with this pear project, and actually at the moment I don’t even want to smell another pear. But I’d like to pass my best recipe discoveries on to you. Continue Reading »

Recipes:

Sicilian-Styled Grilled Meatballs with Lemon Peel and Bay Leaf
Currant and Pine Nut Meatballs with Escarole Salad
Ziti and Meatballs in a Rosemary Marsala Sauce

The aroma of polpettine, meatballs, frying in olive oil is one of the vivid taste memories of my childhood. A scent arises the moment the meatballs hit the hot oil, and an enticing sourness is released when the pecorino or provolone cheese that has been mixed in gets slightly scorched. These were the smells of Sunday supper. Every Italian American I’ve talked to about this memory has recalled their urge to grab a few just-seared meatballs and eat them before they got lowered into the big pot of dark red sauce to simmer. It was like licking frosting off the mixer blades before it went on the cake. Anyone who grew up in a family where they were prepared regularly knows that meatballs led two lives. In the first life they were crisp, juicy, greasy, with a core of pink, snatched hot from the pan. That was the appetizer of choice for me, with all its flavors, including cheese, garlic, parsley, and even a hint of nutmeg, vibrant and defined. The second life, really the main event, was when the finished dish arrived at the table, with the meatballs transformed by gentle simmering in sauce into tender, suave mouthfuls, infused with wine, tomato, and herbs.

One mellowly simmered meatball dish my mother often made when I was a kid included potatoes, string beans, and a winey tomato sauce. She made the meatballs with a mix of beef chuck and ground pork and sometimes included pine nuts and raisins, a custom of her father’s Sicilian family. I often make them that way, adding a pinch of cinnamon to round out all the flavors (this recipe can be found in my book The Flavors of Southern Italy). I also fondly remember baby meatballs simmered in a light broth along with bitter greens like dandelions or escarole. As a child I thought that a very refined dish. And my family served more rustic-style meatballs simmered in tomato sauce and presented alongside a bowl of penne or ziti dressed with some of the sauce. These meatballs were seasoned with a generous hit of pecorino, parsley, and nutmeg. Occasionally the meatballs appeared as a second course, after the pasta, accompanied by a vegetable such as broccoli rabe. I make versions of that classic dish all the time, playing with the seasoning, changing it to suit my mood. The one I offer you here is flavored with the musky fall aromas of Marsala wine and rosemary.

The hot, crisp, just-cooked first-life meatball was not considered a proper meal by my family, but I make it often now. I like to serve fragrant, just-sautéed meatballs over a cool salad, a mix of slightly bitter greens such as arugula or chicory with maybe a slightly sharp lemon-juice-and-olive-oil dressing to cut the meatballs’ richness. I offer you here a version of that, borrowing the pine-nut-and-raisin meatballs from my mother’s string bean dish to plop on top. Another option, when I want meatballs in their juicy, crisp state, is to grill them. For that I make versions of a classic Sicilian recipe of meatballs skewered with lemon leaves and cooked over a flame. I can’t often find lemon leaves in my markets, but a mix of lemon peel and fresh bay leaves works fine, providing a different aroma but one that preserves the spirit of the dish.

Meatballs were created to make a little meat go a long way, and they are a classic in the Italian cucina povera kitchen, but their aroma is so enticing that I view them as an opulent treat and tend to season them elaborately. If I’m serving grilled or sautéed meatballs, I’ll include a few sprigs of fresh herbs, such as mint, marjoram, flat-leaf parsley, or a bit of rosemary or sage, for a bright and vibrant taste. Often I add a little finely chopped salami to meatballs I’m only grilling; the quick cooking keeps the salami’s rich taste strong. Lemon or orange zest in the mix provides a shot of acidity to balance the meat’s heaviness. When I’m simmering meatballs in a sauce, I sometimes add minced shallot or onion, whose raw edge will mellow with the cooking. A little shot of Marsala or red wine often finds its way into the mix too. Pine nuts with either raisins or currants make up a classic seasoning duo in Southern Italian meatball recipes, and I occasionally use a handful of chopped pistachios or almonds instead of the pine nuts. A dollop of ricotta worked into the meat lightens the texture of a simmered meatball, and spices like cinnamon, nutmeg, ground fennel seed, or a hint of clove or allspice add a roundness of flavor while also releasing some of their own essence into the sauce.

Sicilian-Style Meatballs with Lemon Peel and Bay Leaf

These meatballs are very fragrant and juicy. Keep them a bit pink in the center and serve them with rice or couscous

(Serves 4, or 5 as a main course)

1 1/2 pounds ground pork
3 thin slices of soppressata, cut into very small dice
1 large egg
1 thick slice of day old Italian bread with its crust (the inside should still be a bit moist), ground to medium crumb in a food processor
1/2 cup grated Grana Padano cheese
Leaves from 4 marjoram sprigs, lightly chopped
A few gratings of nutmeg
The grated zest from 1 small lemon
1 tablespoon dry Marsala or vermouth
1 medium garlic clove, minced
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
About 24 fresh bay leaves, preferably the Turkish variety, soaked in a small bowl of water for 5 minutes (so they don’t burn)
The zest from 2 lemons, removed in wide pieces with a swivel style peeler or a sharp paring knife (including as little white pith as possible), plus 1 lemon, cut into wedges, for garnish
6 8-inch metal skewers (wooden ones are fine, but you’ll need to soak them in water for a few minutes so they don’t burn)

In a large bowl combine the ground pork, soppressata, egg, ground bread, Grana Padano, marjoram, nutmeg, lemon zest, Marsala or vermouth, and garlic. Season with salt and freshly ground black pepper, add a tablespoon of olive oil, and mix everything with your hands just until all the ingredients are well distributed. Form the mixture into approximately 1-inch meatballs (you should get about two dozen meatballs). Skewer the meatballs, putting a bay leaf and a piece of lemon peel between each one (use 6 skewers with only 4 meatballs on each for easy handling).

Season the skewers lightly with salt and a little fresh black pepper and drizzle them with olive oil.

Grill over medium heat on either an outdoor grill or a stovetop grill plate. Turn the skewers 4 times so they’re nicely browned all around. The total grilling time should be about 8 minutes. When they’re done they should have a very slight pinkness in the center.

Currant and Pine Nut Meatballs with Escarole Salad

I’ve made these meatballs without any bread filler, but include instead a little ricotta, which keeps them moist and light. They make for a casual meal meant to be shared with family or close friends who don’t mind straight-from-the-skillet informality, as the meatballs need to be plopped right on top of a waiting salad the second they’re browned and hot.

I like to serve them with a side of hot sauce. I usually have a tube of harisa, the Moroccan red-pepper sauce, hanging around the kitchen, and I thin it with a little hot water or broth and dab a bit on the meatballs.

(Serves 5 as a main course)

For the meatballs:

1 1/2 pounds ground pork
1/4 cup currants soaked in about 2 tablespoons dry white wine
1/4 cup pine nuts, plus a handful lightly toasted for garnish
A pinch of ground cinnamon (less than 1/8 teaspoon)
A drizzle of honey (about 1/4 teaspoon)
1/2 cup grated pecorino
1 garlic clove, minced
1 egg, lightly beaten
1/3 cup whole-milk ricotta
About 6 basil leaves, well chopped
1 tablespoon extra-virgin olive oil, plus about 1/2 cup more for sautéing
Salt
A pinch of cayenne pepper

For the salad:

1 large head escarole, cut into bite-size pieces
1 small shallot, thinly sliced
12 sweet cherry tomatoes, left whole (to echo the shape of the meatballs)
A small palmful of capers
1 teaspoon red-wine vinegar
A pinch of sugar
Salt
3 tablespoons extra-virgin olive oil
Freshly ground black pepper

In a large bowl, combine all the ingredients for the meatballs. Mix everything together quickly with your fingers, just until all the flavors are well distributed (overworking them can make them cook up a little tough). Form into 1-inch meatballs and refrigerate until you plan on sautéing them (since there’s no bread in them, the mix is a bit soft; keeping them refrigerated helps firm them up).

When you’re ready to assemble the salad, set out five large salad plates. In a large salad bowl, combine the escarole, shallot, cherry tomatoes, and capers. Pour the vinegar into a small bowl. Add a pinch of sugar and a slightly larger pinch of salt. Add the olive oil and whisk to blend.

In a large skillet, heat about 1/2 inch of olive oil over medium high flame. When the oil is hot, add the meatballs (if the skillet gets too crowded, do the meatballs in batches). Brown them all over, leaving them slightly pink at the center. This should take about 5 minutes of occasional turning. As they brown, place them on paper towels to absorb the excess oil.

Grind a little fresh black pepper over the escarole, add the dressing, and toss. Divide the salad up onto the plates. Place a few meatballs around each salad and garnish with toasted pine nuts. Serve right away.

Ziti and Meatballs in a Rosemary Marsala Sauce

When I’ve ordered pasta with meatballs in Southern Italy I’ve always been served it not with spaghetti but with a chunky, sturdy pasta like ziti or rigatoni, and the meatballs have almost always been on a separate plate. That’s how it was served in my family too. The flavors of Marsala and rosemary give this dish, to my culinary mind, the taste of autumn.

(Serves 4 or 5)

For the meatballs:

3/4 pound ground beef chuck
3/4 pound ground veal
3 very thin slices Prosciutto di Parma, excess fat removed and saved to use in the sauce, and the meat well chopped
1 small shallot, minced
The leaves from 1 medium sprig rosemary, minced
The leaves from a few large flat-leaf parsley sprigs, well chopped
1 clove, ground to powder
1 large egg
1/2 cup grated Grana Padano cheese
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus about 1/2 cup for sautéing the meatballs

For the sauce:

2 tablespoons extra-virgin olive oil
The prosciutto fat from the meatball recipe, well chopped
1 large shallot, minced
1 small carrot, peeled and cut into small dice
1 large garlic clove, very thinly sliced
2 large sprigs of rosemary, left whole
1 bay leaf, preferably fresh
1 clove, ground to powder
1/2 cup dry Marsala
2 28-ounce cans plum tomatoes, with juice, pulsed in a food processor until roughly chopped
Salt
Freshly ground black pepper
The leaves from a few large flat-leaf parsley sprigs, lightly chopped
1 large chunk of Grana Padano cheese for grating

1 pound ziti, penne, or rigatoni

To make the meatballs: Put all the ingredients in a large bowl and mix with your hands just until everything is well distributed. Make sure to season well with salt and black pepper. Shape the mix into approximately half-inch balls and refrigerate until you cook them.

To make the sauce: In a large saucepot or casserole, heat the 2 tablespoons of olive oil over medium flame. Add the prosciutto fat, shallot, and carrot and sauté until the vegetables have softened and the fat has dissolved, about 5 minutes. Add the garlic, rosemary, bay leaf, and ground clove and sauté a minute or so longer, just until fragrant. Add the Marsala and let it boil for a few seconds. Add the tomatoes, season with salt and black pepper, and cook at a lively simmer, uncovered, for 20 minutes.

While the sauce is simmering, set up a large skillet over medium-high flame and pour in the half cup of olive oil. When the oil is hot add the meatballs and brown them all over (you may need to do this in batches). When the meatballs are browned add them to the sauce, turn the heat down to low, and simmer, partially covered, until tender, about 35 minutes. Taste the sauce, adding a bit more salt and some freshly ground pepper if needed.

Set up a large pot of water for cooking the pasta and add a generous amount of salt. Bring to a boil and add the ziti.

Scoop the meatballs from the pot, along with some sauce, into a large serving bowl. Garnish with the chopped parsley. Keep warm.

When the ziti is al dente, drain it and add it to the sauce, giving everything a good toss over low heat to blend all the flavors. Transfer the ziti to a large warmed serving bowl and grate a little Grana Padano on top.

Serve the ziti first, with the remaining chunk of Grana Padano brought to the table, and then bring out the meatballs with a vegetable such as sautéed escarole or broccoli rabe, or a green salad.

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Recipes:

Chanterelle and Arugula Salad with Parmigiano and Cognac
Bruschetta with Mushrooms and Mascarpone
Mushrooms and Fennel Braised with Sweet Wine
Chanterelles Braised with String Beans and Tomatoes
Tagliatelle with Chanterelles, Dry Vermouth, and Prosciutto
Spaghetti with Roasted Pepper and Basil Purée

Several years ago, when I was in southeastern Sicily in a town called Gangi, I saw several locals traipsing through the woods hunting for mushrooms. I assumed they were gathering porcinis, and since I sadly happen to be highly allergic to porcinis, their activity struck me more as a threat than as a pleasure. But when I asked I learned that they were foraging for the pastel-orange chanterelles that Italians call finferli. They grow wild in that area. They looked very much like the fancy grocery-store chanterelles I was used to cooking, so I bravely ate some for dinner that night at a local restaurant. They were absolutely delicious simply sautéed with garlic and parsley, and I felt fine afterward. A few years later during the early fall I was in upstate New York, near Phoenicia, at an inn my husband and I have been going to for years, and the French owner told us that she’d been hunting for chanterelles in the woods all morning and had found so many she had put them on the evening menu. I was very surprised to learn that these special mushrooms grow wild only a few hours from Manhattan. After several very bad adventures in porcine eating, I’m always a little hesitant to try any wild mushroom, especially those collected by an amateur mycologist, but my memory of the wild chanterelles in Sicily gave me courage and desire. The upstate chanterelles looked identical to the ones I had tried in Sicily, but the kitchen prepared them French style, seeped in cream and cognac and finished with a flurry of tarragon; they tasted almost fruity.I went mushroom hunting for the first time this September in Duchess County, New York, near Rhinebeck, with a friend who had recently become interested in this pursuit. He showed me the cinnabar chanterelles that grew in clusters near logs in his woodsy backyard. They were about a quarter of the size of the more familiar peachy-beige chanterelles and their color was a brilliant pinky orange. They did however share the trademark chanterelle trumpet shape, and they smelled and tasted and looked very much like the larger ones. Also, they kept their bright color after cooking, though I did find their texture just a touch slippery. Continue Reading »

Recipes:

Italian Sausages with Grilled Grapes and Rosemary
Grilled Zucchini a Scapece
Potato Salad with Summer Garlic
Cantaloupe with Sweet Marsala

Italian Sausages with Grilled Grapes and Rosemary

Buy two or three Italian pork sausages per person. Place them on a medium grill about 3 or 4 inches from the flame, and grill them, turning them several times, until they’re browned all over and cooked through, about 10 minutes. While the sausages are grilling, place a large handful of seedless red grapes, a few small sprigs of chopped rosemary, a drizzle of olive oil, a pinch of salt, and a few grindings of black pepper on a large piece of aluminum foil. Close up the foil, and place the package on a low-heat area of the grill. Heat just until the grapes are fragrant and starting to soften but not fall apart, about 4 minutes. Place the sausages on a serving platter, and pour the grapes on top, along with any juices they’ve thrown off. Serve hot.

Grilled Zucchini a Scapece

The Sicilian term a scapece refers to a method of cooking where you sauté something, usually a vegetable, and then marinate it in vinegar, garlic, mint, or basil, or sometimes hot chilies. You then serve it at room temperature. For a grilled version, cut 4 medium-sized zucchini horizontally into approximately 1/4-inch slices (you want long, thin strips), brush them with olive oil, and grill them on a low area of the fire just until grill marks appear, turning once, about 2 minutes per side. Lay the slices on a platter. Sprinkle them with a bit of chopped fresh garlic, salt, and black pepper. Drizzle on a bit of good white wine or champagne vinegar (not more than about 1/2 teaspoon), and add a drizzle of fresh olive oil. Scatter on chopped mint leaves. Let the dish sit for about 15 minutes before serving, so it can develop flavor.

Potato Salad with Summer Garlic

I often wrap little new potatoes or fingerlings in aluminum foil and throw them on the grill, but making a simple potato salad with fresh herbs and summer garlic is easy enough too, and I love that. What you want to do is cut about 1 1/2 pounds or so of small potatoes in half and place them in a pot of warm water with a generous amount of salt. Put the pot on the hottest part of the grill and bring it to a boil. Cook until tender, about 12 minutes. Drain very well, and place the potatoes in a serving bowl. Sprinkle about a tablespoon of white wine over the potatoes and give them a toss. Let them sit for a few minutes, soaking up the wine. Place a heaping tablespoon of bottled mayonnaise into a small bowl, along with about a teaspoon of Dijon mustard. Add a finely minced summer garlic clove and a thinly sliced shallot. Now slowly drizzle in about a tablespoon of extra-virgin olive oil, whisking to blend it well (it’s amazing how a bit of good olive oil can make jarred mayonnaise taste like homemade). Season with salt and black pepper. Add a few chopped sprigs each of flat-leaf parsley and tarragon, and mix everything well. Pour this over the potatoes and toss. Serve warm or at room temperature.

Cantaloupe with Sweet Marsala

Here’s an amazing flavor combination I learned about in Sicily. Take a ripe summer cantaloupe, seed it, and cut it into small cubes (you can use a melon baller if you have one). Place the cantaloupe in a serving bowl, and pour on about 1/2 cup of sweet Marsala. Toss and let sit for a few minutes to develop flavor before serving. Garnish with mint sprigs, if you like.

Recipes:

Lamb Spiedini with Peppers, Savory, and Ricotta Salata on Herb Salad
Grilled Eggplant Salad
Grilled Plums with Grappa and Mascarpone

Lamb Spiedini with Peppers, Savory, and Ricotta Salata on Herb Salad

Leg of lamb is perfect for grilling. It is tender and cooks quickly. You can grill a large, boneless piece or cut it into chunks for kebabs. For this dish, take about 2 pounds of boneless leg of lamb and cut it into approximately 2-inch chunks. Skewer them on four long skewers, alternating them with pieces of green bell pepper and sweet onion (Vidalia, for instance). Lay these spiedini (spiedini is Italian for shish kebab) on a platter, drizzle them with olive oil, and give them a splash of red wine. Grate on some lemon zest, and sprinkle on a few chopped sprigs of summer savory. Sprinkle a tiny bit of sugar over the spiedini (this will help them brown), and let them marinate for about 1/2 hour before cooking.

Grill the spiedini over medium heat about 3 or 4 inches from the coals. Season them with salt and black pepper as you turn them. You want a nice browned crust all around, but the middle should still be pink (aim for medium rare). About 10 to 12 minutes of grilling should do it.

While the spiedini are grilling, place a large bunch of flat-leaf parsley leaves, a smaller amount of basil leaves, and a few mint leaves or some tarragon on a large platter. You want enough whole herb leaves to make a nice bed for the spiedini. Dress with olive oil and a squeeze of lemon juice, salt, and black pepper. Place the spiedini on top, and scatter crumbled ricotta salata over the top of everything. Serve right away.

Grilled Eggplant Salad

Choose eggplants that are long and on the thin side. Coat three medium eggplants with olive oil and place them on a medium-low grill about 3 to 4 inches from the coals. Grill them slowly, turning them often, until they’re charred all over and soft through when poked with a knife. This should take about 20 minutes. At the same time grill a red bell pepper and a jalapeño pepper until charred all over. Skin the peppers and the eggplants, removing as much black as possible. Chop the peppers into small bits, and place them along with the eggplant in a serving bowl. Add a dollop of yogurt, a minced shallot, a minced garlic clove, salt, pepper, a squeeze of lemon juice, a tiny drizzle of honey, and a pinch of cinnamon. Add about a tablespoon of fresh olive oil and a few chopped mint and parsley leaves, and mix everything together. Serve with pita bread that you’ve lightly toasted on the grill.

Grilled Plums with Grappa and Mascarpone

Halve about 2 plums per person and remove their pits. Place them in a bowl, and add a drizzle of olive oil, a splash of grappa, and a tablespoon of sugar. Toss. Place the plums, cut side down, on a low grill, preferably a clean part where no meat was cooked. Grill slowly until grill marks appear and the fruit feels just slightly softened, about 4 minutes. Place the plums on a platter, sprinkle with a bit more grappa, and fill each plum with a dollop of mascarpone. Garnish with mint or basil sprigs. Eat hot.

Recipes:

Tuna Spiedini with a Fennel Marinade
Green Tomato Salad with Mozzarella, Pine Nuts, and Basil
Grilled Corn on the Cob
Peaches with Red Wine

Tuna Spiedini with a Fennel Marinade

Take about 2 pounds of thick tuna steak and cut it into approximately 2-inch chunks. Thread them onto 4 long skewers, alternating with chunks of red onion, bulb fennel, and lemon slices. Lay the skewers on a platter. Sprinkle them with fennel seeds, olive oil, and a splash of Pernod or another pastis. Turn them around a few times to distribute all the ingredients. Cover and let sit for about 1/2 hour to develop flavor.

Grill the spiedini (spiedini is the Italian word for shish kebab) over medium heat, about 4 inches from the flame, turning them once or twice and seasoning them with salt and black pepper as you grill them. About 4 or 5 minutes of total grilling should do it (you’ll want to leave the fish pink at the center). Place the spiedini on a serving platter, and drizzle on some fresh olive oil and a tiny splash more of pastis. Garnish with chervil or a few sprigs of tarragon. Serve hot. I’d choose a medium-bodied, slightly acidic red wine to serve with this. Try a Cerasuola di Vittoria from Sicily.

Green Tomato Salad with Mozzarella, Pine Nuts, and Basil

You can toast pine nuts on the low-heat area of your grill if you lay them out on a sheet of aluminum foil, but keep a close eye on them, as they can go from creamy white to black in a matter of seconds. I’d just use them raw. Take about 3 green tomatoes and slice them into thin rounds (I like them when they’re slightly tinged with red). Slice a small ball of mozzarella. Alternate slices of both, along with basil leaves, on a serving platter. Top with the pine nuts, drizzle on your best olive oil, and give it all a sprinkle of sea salt. Garnish with a few chopped chives, if you like. I think this salad is best without black pepper, so you can appreciate its creamy and sour notes in their pure form.

Grilled Corn on the Cob

Select about two ears per person, and pull the corn’s husk back, leaving it still attached at the base. Now pull out as much of the corn silk as possible. Drizzle the ears with olive oil and season with salt and black pepper. Then pull the husk back up, to cover the ears as much as possible. Twist the top of the husk so it closes. Dunk the husks in water for a few seconds, and then throw them on a slow grill, letting them steam-grill and turning them every few minutes, until they are hot and tender. This will probably take about 10 minutes of grilling in all.

Peaches with Red Wine

Here’s a backyard barbecue dish from my childhood. My father always made it with an acidy Chianti wine, but if you choose the Cerasuola di Vittoria I suggest with this meal, that will do perfectly. All you need to do is slice a few peaches into thick wedges and place them in a large bowl. Pour in enough red wine to cover them about halfway. Toss a few times and serve.

Recipes:

Grill-Roasted Black Olives with Garlic and Thyme
Grilled Calamari with Pomodoro Crudo and Couscous
Grilled Figs with Caciocavallo

Grill-Roasted Black Olives with Garlic and Thyme

Pile a few handfuls of whole black olives onto a large piece of aluminum foil (Gaeta or Niçoise are good choices for this). Drizzle with olive oil, add two or three peeled, whole garlic cloves, the leaves from a few thyme sprigs, a few small pieces of lemon peel, and a grinding or two of black pepper. Mix everything well with your hands and close up the foil. Put the package on the slow part of the grill until the olives smell fragrant, about 5 minutes. Open up the package and eat warm.

Grilled Calamari with Pomodoro Crudo and Couscous

Couscous is an easy way to round out a barbecue, for the quick-cooking variety actually needs no cooking at all. Pour about 1 1/2 cups of couscous into a serving bowl. Pour 2 cups of low-salt chicken broth into a small saucepan, and put it on the fire. Add a drizzle of olive oil, a large lump of butter, a bay leaf, a pinch of sugar, a pinch of cinnamon or nutmeg, and a generous pinch of salt. Let this come to a boil, and then pour it over the couscous. Cover the bowl and let it sit for about 20 minutes, so the couscous absorbs all the liquid. Now fluff the couscous with a fork, adding a handful of pine nuts and some chopped parsley.

To make the pomodoro crudo, or raw tomato sauce, chop 3 ripe summer tomatoes and let them drain in a colander for about 20 minutes. Pour them into a large serving bowl. Add a generous drizzle of olive oil, a small amount of minced summer garlic, a small, minced fresh chili, a few chopped marjoram sprigs, salt, and the zest from 1/2 a lemon. Mix everything together, and let it sit while you cook the squid. You’ll need about 2 pounds of cleaned squid, left whole, the tentacles detached. Chose squid that’s on the small size; it will be more tender. Toss the squid in olive oil and season it with salt. Grill it over a hot but not flaming fire until good grill marks appear. Turn and grill the other side. The squid will take only about 3 or 4 minutes. When it’s opaque, with good grill marks, it is done (if you cook it any longer, it’ll get tough). Slice it into thick rings, and drop it, along with the grilled tentacles, into the tomatoes. Add a handful of chopped flat-leaf parsley and toss everything quickly. Serve right away, with the couscous. I’d make a green salad to go with this as well.

Grilled Figs with Caciocavallo

Take about 8 ripe figs, either green-skinned or purple-skinned, and cut them in half lengthwise. Coat them lightly with olive oil and stick them, cut side down, on a slow part of the grill (try to find an area free of any remains of squid). Grill until you see light grill marks, about 2 to 3 minutes. Line a serving platter with thin slices of Caciocavallo cheese (look for Caciocavallo Ragusano, from Sicily). Place the figs on top of the cheese, grilled side up, give everything a few grindings of fresh black pepper, and garnish with mint leaves, if you like. Serve right away.

Recipes:

Ricotta with Black Olives and Thyme
Bruschetta
Avocado, Tomato, and Red Onion Salad with Anchovies
Skillet-Grilled Mussels with White Wine, Tarragon, and Shallots
Strawberries with White Wine and Vanilla

Ricotta with Black Olives and Thyme

Drain about a cup of whole-milk ricotta in a colander for a few minutes to get rid of excess water, and then put the ricotta in a shallow bowl. Scatter black olives all around it (Gaeta are a good choice), drizzle it with extra-virgin olive oil, and sprinkle with a mix of chopped flat-leaf parsley and a smaller amount of fresh thyme. Give everything a sprinkle of sea salt and a few grindings of fresh black pepper. Serve with bruschetta (see right below).

Bruschetta

Classic Italian bruschetta is simply grilled bread slices brushed with olive oil. It makes a great accompaniment for the mussels and also a very nice one for the ricotta. Cut half-inch-thick slices of good Italian bread and place them on a slow part of the grill. When grill marks appear, turn and grill the other side. Pull the slices from the grill and brush them with extra-virgin olive oil. Season with sea salt and a little freshly chopped parsley.

Avocado, Tomato, and Red Onion Salad with Anchovies

Line a serving platter with arugula leaves. Slice a ripe Hass avocado and arrange the slices on top of the arugula. Slice a large summer tomato and arrange the slices on top of the avocado. Scatter on a few anchovy fillets and a few very thin slices of red onion. In a small bowl mix together a dressing of extra-virgin olive oil and a squeeze of fresh lemon juice. Add a crushed garlic clove and a pinch of sea salt, and mix again for a few seconds. Pour this over the salad and serve right away.

Skillet-Grilled Mussels with White Wine, Tarragon, and Shallots

When I remember to bring a large skillet to the country with me, I like to fill it with clams or mussels and let them open up on the grill. It’s much easier than cooking the shellfish directly on the grill rack, where they wind up loosing juices, yet they still pick up a slight smoky taste. Choose a large straight-sided skillet (one with enough rim to catch all the mussel juices), and place it on the grill. Medium to high heat is best for this. Add a generous amount of olive oil to the skillet and let it heat for a few seconds. Add three sliced shallots and let them sauté for a minute, just to start them softening. Add 2 pounds of cleaned mussels (I always buy cultivated ones for this, so I don’t have to debeard them and worry too much about dirt; a brief soaking in a pot of cold water is all they need). Add about 2 tablespoons of unsalted butter and a small wineglass of dry white wine (Orvieto is a good wine to drink with mussels and also to cook them in). Stir the mussels around so they can heat evenly. When they start to steam, cover them loosely, either with a skillet lid or a piece of aluminum foil. Let them cook a few minutes more, then uncover and stir them around again. They should start opening after about 5 minutes. When they’ve all opened, take the skillet from the fire, and add a few large sprigs of chopped tarragon and a few sprigs of chopped flat-leaf parsley. Add a little sea salt and a more generous amount of black pepper. Give everything a toss. Ladle the mussels and broth directly from the skillet into serving bowls.

Strawberries with White Wine and Vanilla

Take about a cup of the white wine you’re drinking with the mussels, and pour it into a small saucepan. Place this on a hot spot on the fire. Open a small piece of vanilla bean lengthwise and drop it into the wine, along with about 2 tablespoons of sugar and a piece of lemon peel. Let this boil and reduce to about 1/4 cup of liquid. Take it off the fire and let it cool for a few minutes. Meanwhile hull, but otherwise leave whole, a pint of sweet local strawberries. Place the strawberries in a serving bowl, and pour the warm wine syrup on top. Toss a few times, and then let sit for about 15 minutes. You’ll now have strawberries with a sweet, bright-pink, winy syrup. Add a few mint leaves if you like.

Recipes:

New York State Trout Wrapped in Pancetta and Filled with Sage
Grilled Asparagus and Scallions with Capers
Green Salad with Sorrel
Pecorino with Wildflower Honey

New York State Trout Wrapped in Pancetta and Filled with Sage

You’ll want four whole trout, not more than a pound apiece, gutted but with their heads and tails left on. Season them inside and out with salt and black pepper and stuff the inside of each with a few large sprigs of fresh sage and a roughly chopped scallion. Drizzle the trout inside and out with olive oil, and drape four very thin slices of pancetta around each trout (just press them into the fish; the heat of the grill will almost immediately cause the pancetta to adhere to the skin). Grill over a medium heat about 4 inches from the coals, about 4 to 5 minutes per side. The skin should be browned and the pancetta crisp and stuck to the trout. Scatter a bit of chopped sage over each fish, and serve with lemon wedges. I’ve always like a very lightly chilled Beaujolais with trout, and that is what I would serve here.

Grilled Asparagus and Scallions with Capers

For four people, take about 20 medium spears of asparagus and trim their bottoms. Poke a few tiny holes in a large piece of aluminum foil, and lay the asparagus on top of it. Trim about 5 scallions and place them on top of the asparagus. Drizzle with olive oil, and season with salt and black pepper. Add a generous squeeze of lemon juice. Close up the foil to make a little package, and grill over medium heat about 4 inches from the coals until the asparagus is tender and fragrant, about 10 minutes. Unwrap, and slide the asparagus onto a serving platter. Sprinkle with a generous amount of capers and a squeeze of fresh lemon juice.

Green Salad with Sorrel

I always find sorrel at farmer’s markets in upstate New York in early summer. A straight sorrel salad is too sour for me, but if I mix a handful of the leaves, cut into thin strips, with mild, ruffly green-leaf or red-leaf lettuce, I get a good balance of mild and tangy. To that blend add a few thinly sliced radishes and a sliced shallot, if you have them. Dress the salad with extra-virgin olive oil, sea salt, and freshly ground black pepper (I find I don’t want lemon or vinegar with sorrel).

Pecorino with Wildflower Honey

Choose a young Pecorino cheese such as a Fior di Sardegna or a Cacio di Roma. Cut it into thick slices, and arrange it on a plate. Drizzle with acacia or mixed-wildflower honey. Garnish with a few chopped lavender sprigs.

Recipes:

Raw Cremini, Pecorino, and Celery Salad
Grilled Jumbo Shrimp with Sea Salt, Orange Zext, and Mint
Blackberries with Sweet Wine and Basil

Raw Cremini, Pecorino, and Celery Salad

This is a raw mushroom salad I first learned about in Sicily. It’s very simple and surprisingly flavorful. If you happen to have a few wild mushrooms such as porcini on hand, they’ll do wonderfully in it, but cremini will work fine too. All you need to do is thinly slice more or less equal amounts of mushrooms and celery and put them in a bowl. Season with salt and freshly ground black pepper. Add a handful of lightly chopped celery leaves. Shave a bit of aged Pecorino cheese on top. Drizzle with extra-virgin olive oil and a tiny squeeze of lemon juice, and toss gently. Eat right away. Fresh bulb fennel is a good substitute for the celery, if you like.

Grilled Jumbo Shrimp with Sea Salt, Orange Zest, and Mint

Get about 2 pounds of the biggest shrimp you can find. If you find ones with the heads still attached, all the better. Leave the shells and tails on. Thread the shrimp onto long metal skewers. Drizzle them with enough olive oil to coat them well. Grill over a medium flame at least 3 inches from the heat for about 2 to 3 minutes per side (a little less if the shrimp are smaller), seasoning each side with sea salt as you turn them. Place the skewers on a serving dish. Season the shrimp with the zest from a large orange, a few turns of fresh black pepper, and a few large sprigs of chopped mint. Halve the orange and squeeze a generous amount of its juice over the shrimp. Serve hot. In my experience, a dry but fruity rosé wine, such as a Tavel, is a perfect match for this dish.

Blackberries with Sweet Wine and Basil

Summer blackberries can be tart, but here’s an elegant way to sweeten them up. Place about a pint or so of ripe blackberries in a serving bowl. Sprinkle on about a tablespoon of sugar, and pour on about 1/2 cup of a sweet white wine such as a Muscat de Beaume de Venise. Toss and let sit for about 10 minutes, so the flavors can blend. Right before serving, tear a few basil leaves into bits and scatter them on top.