Everyday Italian_ 125 Simple and Delicious Recipes Part 14

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

In the Bowl of a food processor, combine the spinach, pine nuts, lemon zest, and lemon juice. With the machine running, gradually add the oil, blending until the mixture is creamy. Transfer the pesto to a medium bowl. Stir in the Parmesan and teaspoon each of salt and pepper. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.) of a food processor, combine the spinach, pine nuts, lemon zest, and lemon juice. With the machine running, gradually add the oil, blending until the mixture is creamy. Transfer the pesto to a medium bowl. Stir in the Parmesan and teaspoon each of salt and pepper. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.) This is great with grilled chicken.

MUSHROOM PESTO.

In my family, pesto was always a green sauce. But like many people, I've stretched the definition of pesto and expanded its horizons. (That's what makes cooking so much fun.) This recipe uses a combination of dried and fresh mushrooms, both of which bring their own p.r.o.nounced textures and flavors to the dish. Dried porcinis are easy to find year-round. And although they're not cheap, they're a great pantry item that you can use to jazz up a pasta dish, make a sauce to accompany a meat dish, or, of course, use as the base of this pesto.

MAKES ABOUT 1 CUPS; SERVES 4 OVER 12 OUNCES OF PASTA AS A MAIN COURSE.

1.

ounce dried porcini mushrooms ounce dried porcini mushrooms

8.

ounces white b.u.t.ton mushrooms, quartered ounces white b.u.t.ton mushrooms, quartered 1.

cups fresh flat-leaf parsley leaves cups fresh flat-leaf parsley leaves .

cup cup toasted walnuts toasted walnuts

2.

garlic cloves garlic cloves .

cup olive oil cup olive oil .

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese .

teaspoon salt, plus more to taste teaspoon salt, plus more to taste .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

Bring a Small Saucepan of water to a boil. Remove the saucepan from the heat, add the porcini mushrooms, and press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Drain the soaking liquid from the mushrooms and discard. of water to a boil. Remove the saucepan from the heat, add the porcini mushrooms, and press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Drain the soaking liquid from the mushrooms and discard.

In the bowl of a food processor, combine the porcini mushrooms, b.u.t.ton mushrooms, parsley, toasted walnuts, and garlic. With the machine running, gradually add the oil, blending just until the mushrooms are finely chopped. Transfer to a medium bowl. Stir in the Parmesan cheese, teaspoon of salt, and teaspoon of pepper. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

MUSHROOM PESTO CROSTINI.

Any good pesto is a great topping for toasted bread-also called crostini-but I'm especially partial to the mushroom version, which is mellower than the more herb-focused varieties.

MAKES 36 CROSTINI; 12 HORS D'OEUVRES SERVINGS

36.

slices of baguette bread (each slice inch thick) slices of baguette bread (each slice inch thick) .

cup olive oil cup olive oil 1.

cups Mushroom Pesto cups Mushroom Pesto

Preheat the Oven to 375 degrees F. Arrange the bread slices on two heavy, large baking sheets. Brush the slices with the oil, and bake until the crostini are pale golden and crisp, about 15 minutes. Spoon the mushroom pesto over the crostini and serve immediately. to 375 degrees F. Arrange the bread slices on two heavy, large baking sheets. Brush the slices with the oil, and bake until the crostini are pale golden and crisp, about 15 minutes. Spoon the mushroom pesto over the crostini and serve immediately.

ARUGULA PESTO.

A spicy sauce that's perfect tossed with pasta. Be sure to wash your arugula thoroughly, in at least two changes of cold water, to remove any soil and grit, which you definitely don't want in your pesto.

MAKES 1 CUP; SERVES 4 OVER 12 OUNCES OF PASTA AS A MAIN COURSE.

2.

cups (packed) fresh arugula cups (packed) fresh arugula

1.

garlic clove garlic clove .

cup olive oil cup olive oil .

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese .

teaspoon salt, plus more to taste teaspoon salt, plus more to taste .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

In The Bowl of a food processor, blend the arugula and garlic until finely chopped. With the machine running, gradually add the oil, processing until well blended. Transfer the pesto to a large bowl, and stir in the Parmesan cheese, teaspoon of salt, and teaspoon of pepper. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.) of a food processor, blend the arugula and garlic until finely chopped. With the machine running, gradually add the oil, processing until well blended. Transfer the pesto to a large bowl, and stir in the Parmesan cheese, teaspoon of salt, and teaspoon of pepper. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

Everyday CLa.s.sIC SAUCES.

Beyond the tomato-based sauces of southern Italy and the pestos of the north, Italians all over the Boot also use what many people think of as cla.s.sic French sauces: bechamel, mushroom ragout, and brown b.u.t.ter. These are endlessly versatile recipes that can be used for pasta dressings, as condiments for meat and fish, and as components in other dishes. They're not hard or time-consuming, and you'll sound like a real pro when you're explaining "Oh, the lasagna? That layer is bechamel ..."

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BeCHAMEL SAUCE.

In case you were wondering (you're probably not, actually, but I'm going to tell you anyway), this sauce is named after the Marquis de Bechamel. In Italian it's called balsamella balsamella or or besciamella. besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes, to infuse the sauce with more flavor, but here's an everyday approach. My simplified version is a snap to make and is perfect with my The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes, to infuse the sauce with more flavor, but here's an everyday approach. My simplified version is a snap to make and is perfect with my Baked Rigatoni with Bechamel Sauce Baked Rigatoni with Bechamel Sauce. You could also use it the way you would hollandaise sauce.

MAKES ABOUT 4 CUPS.

5.

tablespoons unsalted b.u.t.ter tablespoons unsalted b.u.t.ter .

cup all-purpose flour cup all-purpose flour

4.

cups warm whole milk cups warm whole milk .

teaspoon salt, plus more to taste teaspoon salt, plus more to taste

Pinch of freshly ground white pepper, plus more to taste

Pinch of freshly grated nutmeg, plus more to taste