Everyday Italian_ 125 Simple and Delicious Recipes Part 2

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CLAMS OREGANATA.

This is an easy yet impressive appetizer-especially perfect for a romantic evening for two. While any type of clam would work in this recipe, I use Manilas because they are hard-sh.e.l.led and have less grit inside-and they are easier to find in supermarkets. But you could also use littlenecks, cherrystones, or nearly any other large or medium-size clam.

2 APPETIZER SERVINGS.

cup plain dried bread crumbs cup plain dried bread crumbs .

cup extra-virgin olive oil, plus extra for drizzling cup extra-virgin olive oil, plus extra for drizzling

2.

tablespoons chopped fresh oregano tablespoons chopped fresh oregano

1.

tablespoon chopped fresh flat-leaf parsley tablespoon chopped fresh flat-leaf parsley

1.

tablespoon chopped fresh mint tablespoon chopped fresh mint .

teaspoon kosher salt teaspoon kosher salt .

teaspoon freshly ground black pepper teaspoon freshly ground black pepper Coa.r.s.e salt (for lining the baking sheet)

12.

small Manila clams, scrubbed and shucked (sh.e.l.ls reserved) small Manila clams, scrubbed and shucked (sh.e.l.ls reserved)

Preheat The Broiler. In a large bowl, gently toss the bread crumbs, cup of oil, all the herbs, the kosher salt, and the pepper. Be careful not to overwork the mixture. Set aside. In a large bowl, gently toss the bread crumbs, cup of oil, all the herbs, the kosher salt, and the pepper. Be careful not to overwork the mixture. Set aside.

Line a heavy baking sheet with coa.r.s.e salt and arrange 12 clam sh.e.l.ls atop the salt. Place one clam in each sh.e.l.l, then top each with 2 tablespoons of the bread-crumb mixture. Drizzle with more oil. Broil until the bread-crumb topping is golden and the clams are just cooked through, about 2 minutes.

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FRIED CALAMARI.

Calamari means "squid" in Italian. Italians love squid and they prepare them in lots of different ways, but one of their favorites is fried, either eaten alone or as part of a means "squid" in Italian. Italians love squid and they prepare them in lots of different ways, but one of their favorites is fried, either eaten alone or as part of a fritto misto fritto misto (a selection of fried seafood). Below is the traditional Italian way to make them, the way I grew up eating them. It's all about the calamari itself, not about the thick, gooey coating that they are often covered with. But best of all they are super-duper easy. (a selection of fried seafood). Below is the traditional Italian way to make them, the way I grew up eating them. It's all about the calamari itself, not about the thick, gooey coating that they are often covered with. But best of all they are super-duper easy.

6 APPETIZER SERVINGS.

Vegetable oil (for deep-frying)

2.

cups all-purpose flour cups all-purpose flour

2.

tablespoons dried parsley tablespoons dried parsley

1.

pound clean squid with tentacles, bodies pound clean squid with tentacles, bodies cut into -inch-thick rings

2.

lemons, cut into wedges lemons, cut into wedges 1.

teaspoons salt teaspoons salt

1.

cup cup Marinara Sauce Marinara Sauce, warmed

In A Large, Heavy Saucepan, add enough oil to reach the depth of 3 inches and heat over a medium flame to 350 degrees F. In a large bowl, mix the flour and parsley. Working in batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 3 minutes per batch. Using a slotted spoon, transfer the fried calamari to a paper-towel-lined plate to drain. add enough oil to reach the depth of 3 inches and heat over a medium flame to 350 degrees F. In a large bowl, mix the flour and parsley. Working in batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 3 minutes per batch. Using a slotted spoon, transfer the fried calamari to a paper-towel-lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt and serve with the marinara sauce.

If you don't have a thermometer to check the oil temperature, there are two ways to test the oil. One is by dropping a small piece of bread into the oil. If it sinks to the bottom of the pan, the oil is too cold, and if it burns immediately, the oil is too hot; but if the bread sizzles slowly, the oil is just right. The other is to place the end of a wooden spoon into the oil; if the end sizzles, the oil is ready. a thermometer to check the oil temperature, there are two ways to test the oil. One is by dropping a small piece of bread into the oil. If it sinks to the bottom of the pan, the oil is too cold, and if it burns immediately, the oil is too hot; but if the bread sizzles slowly, the oil is just right. The other is to place the end of a wooden spoon into the oil; if the end sizzles, the oil is ready.

Everyday FRITTATAS.

A frittata is an egg-based dish that's sort of like an omelet, but simpler: Instead of folding the eggs over their fillings-which is where a lot of home cooks go wrong-you just mix everything together, and broil the top to finish cooking it. It's served firm, with the eggs completely set, and can be eaten hot or at room temperature-another factor that makes frittatas easier than omelets.[image] As with omelets, nearly anything can go into frittatas: herbs, vegetables, meats, cheeses, and even fish. They're an especially great way to use up small amounts of leftovers, which is actually how I invent my frittata recipes: Whether it's that single stalk of fresh oregano, a few slices of prosciutto, or a small hunk of fontina, it can go in my frittata. And the results are much more often delicious than not. Here are two of my favorites-great as snacks, with a salad as a light lunch, or even as the filling for a hearty sandwich. As with omelets, nearly anything can go into frittatas: herbs, vegetables, meats, cheeses, and even fish. They're an especially great way to use up small amounts of leftovers, which is actually how I invent my frittata recipes: Whether it's that single stalk of fresh oregano, a few slices of prosciutto, or a small hunk of fontina, it can go in my frittata. And the results are much more often delicious than not. Here are two of my favorites-great as snacks, with a salad as a light lunch, or even as the filling for a hearty sandwich.

FRITTATA WITH POTATO.

and Prosciutto It's very European to use potatoes in omelets, tarts, and frittatas-even on pizzas. The key is to use small cubes of potato, as here, or very thin slices. You don't want to be biting into a whole mouthful of starch, and you want your potatoes to cook through in a reasonable amount of time.

6 SIDE-DISH SERVINGS.

2.

tablespoons olive oil tablespoons olive oil .

onion, chopped onion, chopped

1.