Manuscript VT - Traditional Italian Recipes

How many of us have dreamed of casting aside everyday life and running off to a villa in Tuscany to soak up perfect sun-dappled views while the wine flows and the pasta bowl never seems to empty? Unfortunately that dream is usually rudely interrupted by the alarm clock. While we may not be able to do much about the lack of gorgeous vistas, the true flavors of Italy can be brought to life anytime the mood strikes.

Italian food is bold and satisfying without being heavy. Its rich and textural and uses a whole palette of flavors.

And it evokes so much more than big plates of meatballs and chicken parmigiana. When Italian immigrants first arrived on American shores, they couldnt find their trusty olive oil, dried porcinis, prosciutto, and balsamico, so they adapted to the ingredients that surrounded them, which resulted in far more meats and sausages in dishes, along with a healthy helping of garlic. And thus American-Italian food was born. But to mistake that for authentic, traditional Italian cuisine would leave your tastebuds with only half the story.

Italian food is really a celebration of produce, and protein is a secondary thought. A typical Italian meal will start with a big plate of antipasti, which are predominantly vegetables (like pepperoncini, mushrooms, and artichoke hearts) and a selection of cured meats (like prosciutto and capicola). Then it moves on to a small pasta dish, which is followed by a light proteinperhaps a leg of lamb, simply but deliciously prepared.

From that initial crescendo to the last savored bite, every authentic Italian dish is built upon the most basic yet most flavorful ingredients. Olive oil is the cornerstone of most Italian cooking (to braise, fry, and drizzle), then come the vegetables. Garlic and onion are the familiar go-tos, but intense green vegetables are often stars on the plate. Balsamic vinegar always claims a prime spot in an Italian kitchen, and you would be hard-pressed to find a cook without a wedge of Grana Padano or Parmigiano-Reggiano within arms reach.

VT Manuscript

Appetizers:

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Breakfast-brunch:

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Desserts:

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Salads:

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Sides:

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Breads:

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Cocktails:

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Main course:

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Soups:

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makes 5 cups

24 hours

5 qt. whole milk

5 cups full-fat buttermilk

3 cups half & half

Heat milk, buttermilk, half & half in a large heavy-bottomed pot over high heat; cook, stirring occasionally, until curds begin to form, 68 minutes. Reduce heat to medium; simmer, without stirring, until an instant-read thermometer inserted into the milk reads 175, about 25 minutes. Let cool; cover and chill completely. Set a cheesecloth-lined sieve over a bowl. Ladle curds into sieve and cover with plastic wrap; chill overnight, and then transfer ricotta to a container. Discard whey or save for another use. Chill up to 1 week.

serves 10-12

2 hours, 10 minutes

cup extra-virgin olive oil, plus more for greasing and brushing

1 cup whole milk

5 cups flour

2 tsp. kosher salt

oz. active dry yeast

6 oz. seedless green and/or red grapes

Maldon flake sea salt, to taste

Grease a 13x18 rimmed baking sheet and set aside. Heat milk and 1 cup water in a 1-qt. saucepan over medium until an instant-read thermometer reads 115. Pulse flour, kosher salt, and active dry yeast in a food processor to combine. With the motor running, slowly add milk mixture and olive oil; mix until a smooth dough forms. Transfer dough to a lightly greased bowl and cover loosely with plastic wrap; set in a warm spot until the dough has doubled in size, about 1 hour.

Transfer dough to prepared baking sheet and, using your fingers, spread dough out to the edges until it completely covers the bottom. Using your fingertips, press dough all over to form dimples; press grapes into the dough, spaced about 1 2 apart. Brush dough with olive oil and sprinkle with sea salt; let dough sit, uncovered, until puffed, about 45 minutes.

Heat oven to 400. Bake focaccia until golden brown and cooked through, about 25 minutes. Let cool slightly before serving.