Everyday Italian_ 125 Simple and Delicious Recipes Part 48

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese .

cup extra-virgin olive oil cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

Put the Potatoes in a large pot with water to cover by at least 2 inches. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving cup of the cooking liquid. Return the potatoes to the pot. Coa.r.s.ely mash the potatoes with a fork, adding enough of the reserved cooking liquid to moisten. Stir in the Parmesan cheese and the oil. Season to taste with salt and pepper and serve. in a large pot with water to cover by at least 2 inches. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving cup of the cooking liquid. Return the potatoes to the pot. Coa.r.s.ely mash the potatoes with a fork, adding enough of the reserved cooking liquid to moisten. Stir in the Parmesan cheese and the oil. Season to taste with salt and pepper and serve.

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GRILLED VEGETABLES.

Not only do these veggies look and taste great, but they cook quickly, there's no mess, you can serve them at any temperature, and you can make them ahead of time. Plus, the leftovers can be used on sandwiches or in salads, as condiments or side dishes.

6 SIDE-DISH SERVINGS.

3.

red bell peppers, seeded and quartered red bell peppers, seeded and quartered

3.

yellow squash (1 pound), cut into -inch-thick rounds yellow squash (1 pound), cut into -inch-thick rounds

3.

zucchini (12 ounces), cut into -inch-thick rounds zucchini (12 ounces), cut into -inch-thick rounds

3.

j.a.panese eggplants (12 ounces), cut into -inch-thick rounds j.a.panese eggplants (12 ounces), cut into -inch-thick rounds

12.

cremini mushrooms or b.u.t.ton mushrooms cremini mushrooms or b.u.t.ton mushrooms

1.

bunch of asparagus (about 1 pound), trimmed bunch of asparagus (about 1 pound), trimmed

12.

green onions, trimmed green onions, trimmed .

cup plus 2 tablespoons olive oil cup plus 2 tablespoons olive oil 1.

teaspoons salt, plus more to taste teaspoons salt, plus more to taste 1.

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

3.

tablespoons balsamic vinegar tablespoons balsamic vinegar

1.

garlic clove, minced garlic clove, minced

1.

teaspoon chopped fresh flat-leaf parsley teaspoon chopped fresh flat-leaf parsley

1.

teaspoon chopped fresh basil teaspoon chopped fresh basil .

teaspoon finely chopped fresh rosemary teaspoon finely chopped fresh rosemary

Prepare a Charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Brush the vegetables with cup of the oil to coat lightly. Sprinkle the vegetables with 1 teaspoon each of salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Brush the vegetables with cup of the oil to coat lightly. Sprinkle the vegetables with 1 teaspoon each of salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter.

In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tablespoons of oil, and teaspoon each of salt and pepper to blend. Season with more salt and pepper to taste. Drizzle the dressing over the vegetables, and serve warm or at room temperature.

Feel free to use to use whatever vegetables are available.

Everyday SALADS.

I love vinaigrette-tossed mesclun as much as the next person does, but you don't really need a cookbook to tell you how to do that, do you? So I won't. To me, "salad" doesn't just mean dressed lettuce and other raw veggies, and I like to push the envelope with flavors and textures, and do something a little unexpected, as in these recipes.

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ENDIVE AND FRISeE SALAD.

with Blood Oranges and Hazelnuts Italians aren't afraid of using spicy and slightly bitter greens in their salads, and you shouldn't be either. Belgian endive are small, pale (white) heads of lettuce with yellow tips; they can be eaten raw (as in this salad) or grilled or roasted-the possibilities are endless. Frisee has slender, curly leaves that are a yellow-green color. The blood oranges add a hint of tart sweetness and a beautiful refres.h.i.+ng color to this salad-they're orange with bright red or red-streaked white flesh. The dressing, nuts, orange segments, and lettuces can all be prepared ahead of time, no last-minute fuss.

6 SIDE-DISH SERVINGS.

cup balsamic vinegar cup balsamic vinegar

2.