Difficulty Rating: Moderate
Makes 6 to 8 servings.

Ingredients:
For the Lasagna
½ ounce dried porcini mushrooms (about ½ cup)
7 tablespoons butter, divided
3 tablespoons olive oil, divided
1 1/4 cups finely diced onion
3 tablespoons chopped fresh sage
1 1/2 pounds ground beef
1 1/2teaspoon kosher salt, divided
Freshly ground black pepper
16 ounces sliced brown or white mushrooms, roughly chopped
2 tablespoons minced flat-leaf parsley
16 ounces dried lasagna noodles
1 cup grated or shredded parmesan cheese
1/2 cup shredded mozzarella or fontina cheese (optional)

For the Besciamella Sauce:
6 1/2 cups milk at room temperature
6 tablespoons butter
1/2 cup all-purpose flour
1 teaspoon kosher salt
Pinch or freshly grated nutmeg

Directions:
Place the porcini mushrooms in a small bowl, cover with boiling water and let sit until cool enough to handle. Drain the mushrooms and lightly squeeze out excess water. Give them a rough chop and set aside.

Make the Beef and Mushroom Filling: Heat 2 tablespoons butter and 2 tablespoons oil in a large saute pan over medium-high heat, add the onion and sage. Cook until soft, about 5 minutes.

Raise heat to high, add the ground beef and porcini mushrooms. Cook, breaking up the meat with a wooden spoon, until beef is browned and cooked through. Season with 1 teaspoon salt and pepper. Transfer to a large bowl with a slotted spoon. Discard any liquid in the pan and briefly wipe with a paper towel and return to heat. Add 3 tablespoons of butter and 1 tablespoon of oil.

Add the chopped mushrooms, and cook stirring constantly until the mushrooms are soft, about 5 minutes. Season with ½ teaspoon salt and pepper.

Using a slotted spoon, transfer mushrooms to bowl with beef mixture. Allow mixture to cool slightly. Stir in the parsley.

Bring a large pot of salted water to boil and cook the lasagna noodles according
package directions.

Make the Besciamella: Preheat oven to 350 degrees F. Meanwhile, melt butter in a large heavy-bottomed saucepan over medium-low heat. When the butter begins to foam, add the flour. Cook whisking constantly for 2 minutes, until flour is lightly colored. Add the milk and salt.

Raise heat to medium and continue whisking constantly until mixture comes to a boil, approximately 15 to 20 minutes. Reduce heat to low and continue whisking for 2 additional minutes, until mixture is thickened and coats the back of a spoon. Remove from heat. Use immediately.

Assemble the Lasagna: Grease a 9 by 13-inch baking dish with 1 tablespoon butter. Add a thin layer of sauce to coat the bottom.

Arrange a single layer of noodles on top, cutting noodles to fit where necessary. I like to alternate the direction of each layer of noodles. Spoon 1/3 of the beef mixture evenly on top.

Spoon 1/4 of the sauce on top of the beef mixture. Sprinkle 1/4 of the parmesan on top.

Repeat this process with two additional layers of noodles, beef mixture, sauce, and parmesan. Arrange the final layer of noodles and top with remaining sauce, parmesan cheese, and mozzarella. Dot the top with remaining butter.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake 20 to 25 minutes longer, until bubbly and heated through.

Difficulty Rating: Easy
Makes 6 servings.

Ingredients:
1 Baguette a day or two days old (or ciabatta cut into 1-inch cubes about 5 cups)
3 tablespoons Extra-virgin olive oil, plus 1/4 cup
1 1/4 teaspoon sea salt or kosher salt, divided
Black Pepper
2 pounds Campari tomatoes (or other sweet ripe tomatoes)
20 Basil leaves
4 cloves garlic
1/4 cup water

Directions: Preheat oven to 400 degrees F.
Wash the tomatoes, cut out the stem ends and cut into quarters. Cut larger tomatoes into bite-size pieces. Place in a large bowl and set aside. Place the bread cubes in a large bowl. Drizzle with 3 tablespoons olive oil, one tablespoon at a time while tossing to coat. Sprinkle with 1/4 teaspoon salt and a pinch of pepper and toss to combine.

Place on a baking sheet and bake for 10 to 12 minutes, until golden brown.

Place the basil, garlic, and remaining teaspoon of salt in a mortar and pestle, pound until no visible pieces of garlic remain. Stir in the remaining 1/4 cup olive oil and water.

Add the basil mixture and bread cubes to the tomatoes. Season with pepper. Toss lightly until combined.

Difficulty Rating: Easy
Makes 4 servings.

Ingredients:
1 1/2 pounds raw almonds
1-quart almond milk or water
1-2 vials (Dr. Oetker) bitter almond extract or 1 1/2 teaspoons almond extract
3/4 cup sugar

Directions: Bring 2 quarts of water to boil in a large pot. Turn off heat and add
the almonds. Let sit for 5 minutes.

Drain the almonds in a colander. Working with a handful of almonds at a time, place onto a coarse kitchen towel. Rub the almonds between the towel to release the skins. Discard the skins and place the blanched almonds in a medium bowl.

Place one-third of the almonds in a food processor with 1 cup of almond milk and
process for 4 to 5 minutes. Add an additional 1/3 cup of almond milk and process
for 3 to 4 minutes longer, until smooth, thick, and creamy. Transfer to a large
non-reactive bowl. Repeat processing remaining almonds in thirds.

Stir 4 cups of hot water into the almond mixture, cover with plastic wrap and
refrigerate overnight.

Place a colander over a large bowl and line with a linen or lint-free kitchen towel. Working with half of the mixture at a time, wring out as much liquid as you can from the almond mixture. You should have about 6 ½ cups of almond milk.

*The left-over almond meats can be dried and used in recipes calling for almond flour.

Place the almond milk into medium pot over medium-high heat. Stir in the sugar
and flavoring. If using almond extract stir in after cooking. Bring mixture to a boil
and reduce heat to medium. Stirring constantly with a whisk, continue cooking
for 5 minutes.

Remove from heat and transfer to a 9-inch by 13-inch metal baking pan. Let the mixture cool. Place in the freezer for 1 1/2 hours. Using a whisk or large fork, stir the mixture to break up any ice crystals that have formed. Place in the freezer for 30 minutes and using a large fork, mash and break up the mixture. Place in freezer for 15 minutes at a time, mashing and breaking up the mixture until completely frozen, about 3 hours.

Transfer to a covered plastic storage
container until ready to serve. Before serving, break up the mixture and place in a
serving bowl. Sprinkle with finely chopped almonds and/or chocolate bits.

One attribute of Italian cooking is the ability to take a few ingredients and create
a masterful dish. There are an infinite number of Veal Marsala recipes out in the
universe. Some Marsala sauces contain chicken stock or cream; some have
mushrooms, peas, or pancetta; and some have garlic and/or onion. My aim is to
provide my readers with the most basic and simple Veal Marsala recipe. No
additional frills or ingredients required but delicious just the same.

Difficulty Rating: Easy
Makes 4 servings.

Ingredients:
1 1/2 pounds veal cutlets, about ¼-inch thick (4 to 6 cutlets)
Salt and pepper
1/2 cup flour for dredging
2 tablespoons olive oil
5 to 6 tablespoons butter
3/4 cup dry Marsala wine
1 large shallot, finely chopped
Chopped fresh flat-leaf parsley leaves (optional)

Directions: Lightly season both sides of the cutlets with salt and pepper.

Place the flour in a shallow bowl or plate. Dredge the veal with flour and shake off any
excess.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high
heat. Place the veal in the skillet without crowding. Cook the veal in batches for
2 to 3 minutes on each side, until lightly browned and cooked through.

Add another tablespoon of butter if needed. Transfer the veal to a plate. Wipe the
skillet clean with a paper towel. Reduce heat to medium and add 2 tablespoons
of butter to the skillet. Once the butter has melted, add the shallot, and cook
until soft, about 2 minutes. Stir in the Marsala and place the cutlets back into the
skillet. Cook for 1 minute. Turn the veal over and cook an additional 1 to 2
minutes until the cutlets are heated through, and the sauce is thickened. Transfer the cutlets onto a serving dish. Stir the remaining tablespoon of butter into the
sauce. Season with additional salt if necessary. Immediately spoon the sauce
over the cutlets and garnish with parsley.

It takes time and effort to remove the peels from the lemons. To make a good limoncello the lemon peels must be carefully removed in thin strips without cutting into the white pith, which will ruin the liqueur and make it bitter.  A good sharp vegetable peeler is a big help.  The hardest part is having to wait six weeks before it’s ready.

Crema Di Limoncello

Difficulty Rating:  Easy
Makes approximately 13 ½ cups.

Ingredients:
20 large organic lemons
1.75 liters Everclear or vodka
12 ounces lemon juice
2 vanilla bean pods
30 ounces light colored honey
4 cups heavy cream

Equipment needed:  1-gallon glass wide-mouth jar with lid

Directions:

Wash the lemons well and dry.  Using a vegetable peeler, carefully cut the lemon peel off each lemon in thin strips, being careful not to cut into the pith (white part).  With a small sharp knife, scrape off any remaining pith on the peel.  The pith will make the limoncello bitter. 

Place the peels in the glass jar. Stir in the alcohol and lemon juice.

Add the vanilla beans.  Cover tightly with a lid and place in dark cool place for 6 weeks.  Shake the jar once daily.

At the end of six weeks, strain the limoncello into another large jar using a piece of Muslim cloth or lint-free kitchen towel placed over the top.  Discard the peels and retain the vanilla pods. 

Stir in the honey until blended.  Cut open the vanilla pods lengthwise, scrape out the vanilla seeds and add to the limoncello.  Using a whisk, stir in the heavy cream.  Pour into individual bottles and store in the freezer up to 1 year.  If the cream separates, shake before serving until thoroughly mixed.  Serve chilled or over ice. 

Making porchetta is not difficult. Having a good butcher comes in handy with the cuts of meat you’ll need, including butterflying the pork loin.  If you’re lucky, they can also score the top of the pork belly for you. I find hardest part is tying the roast together so that the ends meet.  This is where a second pair of hands comes in handy.  Using turkey skewers or toothpicks and lacing them together with twine, like trussing a turkey, helps to bring the ends together.

Although not traditional, I take this recipe up a notch by making an au jus gravy with Marsala wine.   

Leftover porchetta makes fantastic mouthwatering sandwiches.  Heat any remaining gravy in skillet and add thinly sliced pieces of porchetta.  Turn off the heat and let sit a few minutes until the meat is heated through.  Serve with crusty Italian bread rolls.  Give those sandwiches an extra special touch by topping with the traditional sauteed rapini and provolone cheese. 

Serafina’s Porchetta

Difficulty Rating:  Moderate
Makes 8 to 10 servings.

Ingredients:
For the Porchetta
1 1/2 tablespoons fennel seeds, toasted
1 7-to-8-pound boneless pork belly with skin on (measuring about 11-inches x 13-inches)  
1 4-pound boneless center-cut pork loin butterflied (about 1/2-inch thick)
1 1/2 tablespoons salt
2 teaspoons black pepper
1 1/2 tablespoons dry Marsala (do not use sweet Marsala)
1 large onion
1 fennel bulb
2 stalks celery
2 sprigs rosemary
2 teaspoons olive oil
1 1/2 to 2 cups dry Marsala

For the Stuffing
1/3 cup chopped flat leaf parsley
1 1/2 tablespoons minced fresh rosemary leaves
6 to 8 cloves garlic, thinly sliced
2 tablespoons dry Marsala
Salt
Pepper

For the Gravy (Optional)
1 quart chicken stock
1/4 cup dry Marsala
1 teaspoon finely minced fresh rosemary leaves
½ teaspoon sugar

Special Equipment Needed:  butchers’ twine, turkey skewers or toothpicks.

Directions:
Crush the fennel seeds in a mortar and pestle or place in a small zip-lock plastic bag and crush with a mallet.  Combine with salt and pepper in a small bowl and set aside.  

Place the pork belly skin-side up on a baking sheet and pat the skin dry with paper towels.  With a sharp knife score the skin with diagonal cuts half-inch apart, being careful not to cut through to the meat.  Puncturing the skin additionally with the tip of the knife helps make the skin crispier.

Turn the pork belly over and massage the Marsala into the meat and sprinkle with some of the salt mixture. 

Place the belly skin-side up again and rub the salt mixture into the crevices. Brush off any of the mixture that is remaining on top of the skin.  Transfer skin-side up on a rimmed baking sheet and refrigerate uncovered overnight and up to 2 days, allowing the skin to dry out. 

Combine herbs, garlic, salt, and pepper in a small bowl.  Open the butterflied pork and lay it on a flat surface.  Season with salt and pepper.  Sprinkle the herb/garlic mixture evenly on top.  Roll tightly jelly-roll style into its original shape. 

Lay several long pieces of twine, spaced 1-inch to 1 1 2-inches apart, on a flat surface.   Center the pork belly skin-side down, with the long side facing you, on top of the twine.  Place the loin in the center of the roast.  Wrap the belly around the loin so that the ends meet.  You might have to trim the ends to make it even.  Tie the roast tightly with the twine.  For added measure you can further secure the seam with toothpicks and lace with additional twine.  Trim the ends of the twine. 

Remove the roast from the refrigerator 2 hours before roasting.  Preheat the oven to 500° F.  Roughly chop the vegetables and place on the bottom of a rimmed baking sheet with the rosemary.  Place the roast on top of the vegetables.  Rub the top and sides of the porchetta with the olive oil.  Bake for 30 minutes. Turn down the oven heat to 250° F.  Pour 1 1/2 cups of Marsala into the bottom of the pan and continue roasting. Add additional Marsala during cooking if the bottom of the pan starts to dry out.  Cook until the meat reaches an internal temperature of 135° F, approximately 3 to 3 1/2 hours. 

If the porchetta is not crispy enough on top, turn the oven heat back up to 500° F and cook a few minutes longer.  Transfer the porchetta to a cutting board and let sit for 30 minutes before cutting.

For the Gravy (Optional):  Place 1 1/2 cups of chicken stock on the bottom of the hot pan, scraping the browned bits with a wooden spoon.  Strain into a large saucepan.  Add the remaining stock, Marsala, rosemary, and sugar.  Bring to a boil and cook for 2 minutes.  Season with salt and pepper.