Italian Sunday Supper
Starter
© Cedric Angeles
Roasted Artichokes and Prosciutto
Artichokes are notorious for making wine taste bitter. To prevent that, Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.
Main Dish & Sides
© Quentin Bacon
Chicken Scarpariello
To make her Sunday-supper scarpariello—chicken sautéed in a tangy lemon glaze with bell pepper—Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours. Grace Parisi opts for faster-cooking boneless thighs and skips the bell pepper in favor of jarred Peppadews, sweet-spicy pickled peppers from South Africa, sold in many US supermarkets.
© John Kernick
Spaghetti Cacio e Pepe
Pasta cacio e pepe ("cheese and pepper") is made with Pecorino Romano, a tangy aged sheep's-milk cheese originally from Rome, and lots of freshly ground black pepper.
© Cedric Angeles
Calabrese Mustard Greens
Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.
Dessert
© Michael Turek
Raspberry-and-Pistachio Eton Mess
Eton Mess is a lightly sweet, old-fashioned British dessert made by blending whipped cream with freshly crushed berries and crisp meringue. As a shortcut, use store-bought meringues instead of homemade.
More Fantastic Recipes:
2 FREE PREVIEW Issues
f&w everywhere