Fall Southern-Italian Supper
Starter
© Michael Turek
Eggplant Caponata with Golden Raisins
As a nod to the grape harvest, chef Ben Towill of Silkstone and The Fat Radish restaurant in New York City adds golden raisins to this tangy caponata. It's delicious on toast or with pecorino cheese.
Main Dishes & Sides
© Quentin Bacon
Spaghettini with Tomatoes, Anchovies and Almonds
"We always ate fresh tomatoes with basil, but I never thought to add pasta to them," says Fran Parisi about Grace Parisi's spaghettini with its tasty no-cook tomato sauce. The almonds and anchovies add a bit of Sicilian flavor.
Roast Lamb with Orange and Lemon
Lamb is a popular ingredient in Roman cooking; grazing sheep are a common sight in the hills around the city. At Osteria Fontana Candida, Antonio Ciminelli infuses roast lamb with orange and lemon zest; the citrusy pan juices make a silky, lightly tart sauce.
© Quentin Bacon
Calabrese Mustard Greens
Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.
Dessert
© John Kernick
Brutti Ma Buoni
These crunchy-chewy cookies, sold at bakeries all over Lazio, are called brutti ma buoni in Italian, or "ugly but good." The name pretty much says it all. Antico Forno Molinari, in operation in the town of Frascati since the 1800s, makes this delicious and effortless four-ingredient version.
More Fantastic Recipes:
2 FREE PREVIEW Issues
f&w everywhere