Pasta with scallops, radicchio, and bacon

Radicchio goes well with both scallops and pork, so in this recipe we'll just combine the three.

For 1 lb. of short pasta, procure about 1 lb. of ocean scallops, three strips of bacon, one head of fresh radicchio, two cloves garlic. Do your best to use preservative-free scallops. Chop the radicchio rather finely, halve each scallop. In the meantime, bring abundant water to a full boil and cook pasta al dente.

In a large frying pan, fry bacon until semi-crisp (but not brittle crisp). Drain off all but one tablespoon of drippings. Mince bacon. Add two-three tablespoons of olive oil to bacon drippings in pan. Saute' garlic until golden, do not brown. Remove garlic. Add radicchio to hot oil, cook for several minutes (it should lose both volume and color). Add bacon, mix. Quickly add scallops and cook with radicchio just until scallops have lost their transparency. Turn off heat, stir, add salt and freshly ground pepper. Add cooked pasta, stir again, and serve. No cheese, please.

Grilling mushrooms

I've just discovered that The Joy of Cooking, of which I am a fan, has a site. And why shouldn't it? Of course, they weren't damnfool enough to put their entire recipe database online, but the tips and techniques are very handy and reliable.

The current spotlighted subject, just in time for your Labor Day cookout, is grilled 'shrooms. They state that portobellos and shiitakes are the best for grilling, but of course porcini would be even better, if you could get them and if you could afford them. Here is the recipe for grilling the tasty fungi. Remember, too, that many other veggies are suitable for grilling, such as corn on the cob, zucchini, eggplant (yikes!), thin potato slices, and tomatoes (tricky). The harder veggies like potatoes should be zapped beforehand in the ole microwave before placing on the grill.

Other Labor Day food ideas can be had by perusing the "Recipes" label of this blog, to the right. A sure crowd pleaser for this season, not to be missed, is the bread with tomatoes.

Italian shrimp cocktail

This is inspired by a shrimp cocktail that was fashionable in Italy in the 70's, made with a salsa rosa instead of the classic red cocktail sauce. I used to greatly enjoy it back in the day.

Take very fresh, very crisp iceberg lettuce. Shred. Top with lightly cooked, chilled shrimp. Squeeze one half to one whole lemon over all. Drizzle generously with Thousand Island dressing. Either make your own, or use a high-end bottled product such as Marzetti's or Litehouse. Top with freshly ground pepper, if available (and it should always be available, see below).

Tramezzini- Italian tea sandwiches

One of the things I miss most about Italy are these little fellows, tramezzini. For lack of a better description, they are crustless tea sandwiches. Except, as you can imagine, Italians do not have them with tea, but with wine.

I can't understand why they're not known in the US, except that they perhaps appear un-Italian. Not true, Italians adore them, and they are found in practically every bar, where they can be consumed as snacks throughout the day or as a light lunch. Venice specializes in big, fat, paunchy tramezzini.

As we are tramezzini-deprived here in the US, you'll have to make your own, as I did today (and yesterday). Procure regular white bread, as fresh as possible (best bought that day). Cut slices diagonally (to form triangles, as seen in photo) or straight across (to form rectangles). Carefully cut crusts. Here are some classic combinations (mayonnaise is usually included, and many ingredients are from the pantry):

• tuna and olives


• tuna and cipolline


• tuna and hard-boiled egg slices


• ham and mushrooms


• cocktail shrimp and lettuce


• smoked salmon and butter


• tuna and tomato


• fresh mozzarella and tomato


• asparagus and hard-boiled egg slices

Newer combinations include bresaola and rucola, or brie and speck. To keep fresh, place under damp towel. Good to serve with a glass of Prosecco.

Pasta salad with cherry tomatoes, tuna, and olives

For one pound of short pasta (penne rigate, gemelli) have ready one can of good quality albacore tuna, 10-12 cherry tomatoes, a half-cup of green olives, and fresh flat-leaf parsley.

Bring plenty of water to a rolling boil, salt water, add pasta. When pasta is done al dente (usually ten to twelve minutes, but you must taste for doneness), quickly drain and rinse. Pasta salad is the only time you should rinse pasta.

Very finely mince one tablespoon of fresh parsley and add to pasta, which you will have placed in a large bowl. Add salt and pepper (better if freshly ground) and four tablespoons of extra virgin olive oil. Cut cherries into quarters, remove seeds if they bother you. Quickly rinse and drain tuna, flake. Add tuna and tomatoes to pasta. Halve olives or leave as they are, add to pasta. Mix.

Allow to stand at least an hour. Two is even better. This, like most pasta salads, is a good dish to make the evening before or in the morning when it's cooler, for later consumption.

Spaghetti with zucchini and shrimp

Pasta with zucchini and shrimp is a well-known combination in the Bel Paese. You can use any pasta shape, but I prefer spaghetti.

For one pound of pasta, use two-three zucchini, 10-12 shrimp, a clove of garlic, fresh flat-leaf parsley and/or fresh basil. Dice the zucchini. Mince a heaping tablespoonful of parsley or basil, or a combination. Rinse shrimp briefly under cold water, set aside. Saute' garlic briefly in a pan with abundant extra-virgin olive oil, being careful not to brown it. Remove garlic. Saute' zucchini and parsley for 4-5 minutes, until translucent but still firm. Add shrimp; salt and pepper to taste. Cook for a 3-4 minutes. Drain pasta quickly and add to pan with zucchini and shrimp. Stir and serve.

Peaches in wine

This, like so many other Italian "recipes," is really a suggestion more than a firm recipe. It leaves things up to availability and your subjective taste.

It is really quite simple. You cut ripe, tasty peaches into slices and add to wine.

Red wine or white wine? White peaches or yellow? Sugar or no sugar? Allow to stand or not? Peel peaches? Serve in bowl or glass? Fork or spoon?

My suggestion, influenced by seeing my nonno Giuseppe savor these in Naples (actually Caserta) a long, long time ago. Ripe slices of peaches (preferably white), peeled. Add to medium bodied dry red wine, not tannic. Add one-half to one tablespoonful of sugar for each peach. Allow to steep, refrigerated, for at least one hour. Serve in wine glass, with spoon.

Feel free to experiment. The advantage of white wine is that it will be a cooler, lighter drink.

Pinzimonio

Pinzimonio is the Italian equivalent of the French crudites. In all my years in Italy, I can't remember seeing bread being dipped in olive oil, as you see in Italian-American restaurants. What you do see, especially in homes, is a selection of very fresh seasonal vegetables being dipped in first-rate olive oil.

Prepare sticks or small pieces of a selection of vegetables. My own preference would run to carrots, celery, yellow and red pepper, perhaps baby bella mushrooms, and fennel (shown in inset). This is a good opportunity to get to know fennel, or finocchio, which is relatively unappreciated outside of Italy. Do not be tempted to save time by buying pre-cut veggies such as stir-fry combinations or the little packages of baby carrots or celery sticks you see at the market. Freshly cut makes a difference.

Provide each person with a very small bowl of your best olive oil. Have salt and a pepper mill available. Each person will take sticks from a common platter and dip into their personal bowl. Although it would not be really authentic, there is no reason why you shouldn't have good crusty bread handy to dip in the olive oil along with the veggies. This, a good glass of dry rose', followed by ice cream or sorbet, would make a fine summer meal, even for guests.

Prosciutto e melone

Procure one ripe melon and about a pound of prosciutto. Because the recipe is so simple, you should use excellent ingredients, thus it is better to use prosciutto di Parma, which you will have sliced paper thin. If you dare (I dare, because it's so expensive) tell the deli person to pare some of the fat before slicing (they do this in Italy all the time). If you durst not, remove the fat manually when you are at home, being careful to leave slices intact.

Cut melon in half, scoop out seeds. Cut into rather thin wedges, pare rind. Delicately wrap prosciutto around each wedge. Serve.

Bread with tomatoes

I first had this at the Marmore waterfall in southern Umbria. It is neither bruschetta (which as we know is pronounced broo-SKET-ta), because it is not toasted, nor is it panzanella. It's just very good, easy and healthy.

Take crusty bread, even day-old. Slice lengthwise. Cut clove of garlic in half, rub exposed side over upper surface of bread. Salt. Slice flavorful ripe tomatoes rather thinly. Cover bread with tomato slices, with some overlap. Salt again, drizzle generously with extra-virgin olive oil. Shred tender basil leaves into small pieces, place on bread and tomatoes.

Now comes the (only) hard part. You must allow this to stand (or sit, if it gets tired- you will hear it say: "sono stanco!") for at least half an hour. An hour is better. A good summer dish to prepare ahead.

Insalata caprese

The simpler the recipe, the more care you have to take with details.

Procure three flavorful, ripe but firm tomatoes. Two balls of fresh mozzarella of good quality (should be packed in liquid). Slice tomatoes and cheese to a width of about an eighth of an inch. Alternate slices with some overlap. Sprinkle liberally with salt. Drizzle generously with extra-virgin olive oil. Shred leaves of fresh basil (preferably Genoa), place on tomatoes and mozzarella. Allow to stand for 10-15 minutes. Good with crusty bread.

Many embellish on the above, but I see no need to. Also avoid the cherry tomato/ciliegine idea you see in delis. The two need to be cut to release their flavor.

Pasta with zucchini, fresh tomato and fresh mint

Just in time for the weekend, here is an inexpensive, healthy, low-calorie and seasonal dish. It can be served warm or cold, as a pasta salad. I will do my best for the rest of the summer to post hot-weather, seasonal recipes on Thursday or Friday, giving you time to buy ingredients.

Now. For four persons. Take six small zucchini (you should always avoid large zucchini). Two-three flavorful tomatoes. Obtain fresh mint. Dice your zucchini, rather finely. Dice your tomatoes, getting rid of overly conspicuous seeds. Boil short pasta (bowties, fusilli, penne) until cooked al dente. You know of course that your pasta should only be of durum wheat.

If making pasta salad, promptly rinse your pasta in the colander (this is the only time you should rinse pasta). Remove to a largish bowl, coat with several tablespoons of extra-virgin olive oil (Bertolli is always a good 'un). Zap zucchini in the microwave until translucent. Add newly translucent zucchini to pasta, add tomatoes, salt and (preferably) freshly ground pepper. Add leaves of fresh mint to pasta. Mix, and allow to sit for an hour or two. What this means is that this a good dish to prepare in the early morning when it's not so hot, to be enjoyed later. In the highly regrettable absence of fresh mint, you may use fresh basil in tiny little pieces. You may also add fresh mozzarella to get your protein.

If you are making this as a warm dish, do not rinse pasta. Saute' the diced zucchini in two TBP of EVOO in which a fresh clove of garlic has been lightly sauted. Season the zucchini. Add pasta to zucchini pan, mix, add tomatoes, mix, add a bit more EVOO. Add mint, continue cooking for two-three minutes. Remove promptly from heat, add freshly grated Parmigiano or even better, Pecorino. Adjust seasoning. This may also be served cold.