1.
orange bell pepper orange bell pepper
cup pitted kalamata olives, quartered cup pitted kalamata olives, quartered .
cup olive oil cup olive oil
2.
tablespoons drained capers tablespoons drained capers
6.
fresh basil leaves, torn into pieces fresh basil leaves, torn into pieces
4.
garlic cloves, minced garlic cloves, minced .
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
Preheat the Broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers over occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers over occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature.
Peel and seed the peppers, and cut them into -inch-thick strips. In a medium bowl, toss the pepper strips, olives, oil, capers, basil, garlic, and teaspoon each of salt and pepper to combine. Season with more salt and pepper to taste, and serve. (The salad can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
SWEET RED PEPPER CROSTINI.
This is a great way to use up leftover roasted red peppers. When I and my two brothers and sister were kids, my parents often served it as an afternoon snack to ward off our hunger before dinner was ready.
MAKES 8 CROSTINI.
8.
slices ( inch thick) of baguette bread slices ( inch thick) of baguette bread
1.
tablespoon olive oil tablespoon olive oil
cup cup roasted red bell pepper strips roasted red bell pepper strips
cup shredded smoked mozzarella cheese or fontina cheese cup shredded smoked mozzarella cheese or fontina cheese
Preheat the Oven to 375 degrees F. Arrange the bread slices on a baking sheet. Brush the bread with oil and bake until the bread is pale golden and crisp, about 15 minutes. (The crostini can be prepared up to this point 1 day ahead. Cool, then store airtight at room temperature. Return the crostini to a baking sheet before proceeding.) to 375 degrees F. Arrange the bread slices on a baking sheet. Brush the bread with oil and bake until the bread is pale golden and crisp, about 15 minutes. (The crostini can be prepared up to this point 1 day ahead. Cool, then store airtight at room temperature. Return the crostini to a baking sheet before proceeding.) Preheat the broiler. Arrange the bell pepper strips atop the crostini and sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Transfer the crostini to a platter and serve immediately.
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EVERYDAY TOMATO SAUCES.
Marinara Sauce[image] Tomato Sauce with Olives Tomato Sauce with Olives[image] Checca Sauce Checca Sauce[image] Spicy Tomato Sauce Spicy Tomato Sauce[image] Salsa all"Amatriciana Salsa all"Amatriciana[image] Simple Bolognese Simple Bolognese[image] Vodka Sauce Vodka Sauce[image] Turkey Meatb.a.l.l.s in Tomato Sauce Turkey Meatb.a.l.l.s in Tomato Sauce[image] Tuna and Tomato Sauce Tuna and Tomato Sauce
EVERYDAY PESTOS.
Basil Pesto[image] Sun-Dried Tomato Pesto Sun-Dried Tomato Pesto[image] Spinach and Pine Nut Pesto Spinach and Pine Nut Pesto[image] Mushroom Pesto Mushroom Pesto[image] Mushroom Pesto Crostini Mushroom Pesto Crostini[image] Arugula Pesto Arugula Pesto
EVERYDAY CLa.s.sIC SAUCES.
Bechamel Sauce[image] Mushroom Ragu Mushroom Ragu[image] Brown b.u.t.ter Sauce Brown b.u.t.ter Sauce
Everyday TOMATO SAUCES.
Even though tomatoes weren"t introduced to Italy until relatively recently-they"re actually a native of Peru, and were taken to Europe by Spanish conquistadores in the sixteenth century-tomato-based sauces have become the hallmark of what Americans think of as Italian food: This is "red sauce." But red sauce goes well beyond the greasy, garlic-laden stuff from the pizza parlor. The cla.s.sic marinara sauce is simple and fresh, redolent with the flavors of sweet onions, carrots, and celery as well as the aromas of garlic and olive oil-but in moderation, not in the overpowering fashion of a bygone era. Remember that your tomato sauce will taste only as good as the tomatoes you put in: Although fresh tomatoes are ideal, their season is limited, and it"s no small task to boil, peel, and seed them; that"s not really everyday everyday cooking. So I normally use the best canned ones I can find, preferably the San Marzano variety. I always have a few cans of both crushed and whole tomatoes on hand, depending on my needs. You should too. cooking. So I normally use the best canned ones I can find, preferably the San Marzano variety. I always have a few cans of both crushed and whole tomatoes on hand, depending on my needs. You should too.
Kick up your marinara sauce by trying my recipe for Tomato Sauce with Olives.
MARINARA SAUCE.
This is the basic tomato sauce that I use the most. It takes a bit of time to make, but it"s worthwhile because the sauce is so versatile-and during the hour of simmering I can be doing other things out of the kitchen. So I double this recipe, freeze it, and use it all week. Store extra sauce by allowing it to cool completely, then pour two-cup portions into freezer bags and freeze for up to three months. The cla.s.sic marinara sauce is great with any pasta shape. But when you"re keeping it simple, why not keep it truly simple? Go with the cla.s.sic spaghetti.
MAKES ABOUT 2 QUARTS (8 CUPS);.
1 QUART WILL SERVE 4 OVER PASTA AS A FIRST COURSE.
cup extra-virgin olive oil cup extra-virgin olive oil
2.
small onions, finely chopped small onions, finely chopped
2.
garlic cloves, finely chopped garlic cloves, finely chopped
2.
celery stalks, finely chopped celery stalks, finely chopped
2.
carrots, peeled and finely chopped carrots, peeled and finely chopped .
teaspoon sea salt, plus more to taste teaspoon sea salt, plus more to taste .
teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste