purées with tomatoes or greens, salt-cod mousse, pesto with octopus, chicken livers, and caramelized onions with pecorino cheese are all great combinations.
Bruschetta
PREP TIME: 5 MIN | COOK TIME: 5 MIN | YIELD: 4 SERVINGS
INGREDIENTS
4 (½-inch) slices ciabatta or other light, crusty, country bread
2 tablespoons Amy Riolo Selections or other good-quality Italian extra virgin olive oil
DIRECTIONS
1 Preheat broiler to high or grill to medium-high.
2 Brush olive oil on both sides of the bread.
3 Grill the bread slices on both sides until grill marks appear, or place under the broiler until golden brown.
TIP: Prepare your toppings ahead of time so you can place them on the hot bread and enjoy the bruschette immediately.
VARY IT! If you use good-quality bread and olive oil, then plain, simple bruschetta can be a decadent snack or accompaniment to soup or salad. To serve them as an appetizer, use your favorite combinations of ingredients. I like to use ricotta cheese, grilled vegetables, or tomatoes and eggplant most often, but there are many options to choose from.
Brodo di verdure/Homemade Vegetable Stock
PREP TIME: 5 MIN | COOK TIME: 30 MIN | YIELD: 8 SERVINGS
INGREDIENTS
1 medium yellow onion, halved (not peeled)
1 carrot, trimmed and halved
1 stalk celery, trimmed and halved (can include leaves, if desired)
4 ounces cherry tomatoes
4 sprigs fresh basil, with stems
1 small bunch (approximately ¾ cup) fresh flat-leaf parsley, with stems
½ teaspoon unrefined sea salt
DIRECTIONS
1 In a large stockpot, place the onion, carrot, celery, tomatoes, basil, and parsley. Cover with 16 cups of water. Bring to a boil over high heat. Reduce the heat to medium-low. Add the salt, and simmer, uncovered, for 30 minutes.
2 Drain the stock, reserving the liquid. Discard the rest. If you’re not using it right away, allow to cool and then store in the refrigerator for up to a week or freeze it for up to a month.
Brodo di pesce/Homemade Seafood Stock
PREP TIME: 15 MIN | COOK TIME: 30 MIN | YIELD: 8 SERVINGS
INGREDIENTS
1 medium yellow onion, halved (not peeled)
1 carrot, trimmed and halved
1 stalk celery, trimmed and halved
Shells from 2 pounds shrimp or fish bones, or a combination
½ teaspoon unrefined sea salt
1 dried bay leaf
1 tablespoon whole black peppercorns
DIRECTIONS
1 In a large stockpot, place the onion, carrot, celery, and shrimp shells/fish bones. Cover with 16 cups water. Bring to a boil over high heat. Reduce the heat to medium-low.
2 Skim off the residue that forms on top of the stock, and discard. Add the salt, bay leaf, and peppercorns. Simmer, uncovered, for about 30 minutes.
3 Drain the stock, reserving the liquid. Discard the rest. If you’re not using it right away, allow to cool, and then store in the refrigerator for three days or freeze for up to a month.
Brodo di pollo/Homemade Chicken Stock
PREP TIME: 5 MIN | COOK TIME: 40 MIN | YIELD: 8 SERVINGS
INGREDIENTS
1 medium yellow onion, halved (not peeled)
1 medium carrot, trimmed and halved
1 medium stalk celery, trimmed and halved
1¼ pounds chicken bones or carcass from cooked chicken
1 teaspoon whole black peppercorns
1 dried bay leaf
½ teaspoon unrefined sea salt
DIRECTIONS
1 In a large stockpot, place the onion, carrot, celery, chicken bones, peppercorns, and bay leaf. Cover with 16 cups water. Bring to a boil over high heat. Reduce the heat to medium-low.
2 Skim off the residue that forms on top of the stock, and discard. Add the salt, and simmer, uncovered, for 40 minutes.
3 Drain the stock, reserving the liquid. Discard the rest. If you’re not using it right away, allow to cool, and then store in the refrigerator or freezer.
Brodo di carne/Homemade Meat Stock
PREP TIME: 5 MIN | COOK TIME: 2 HOURS | YIELD: 8 SERVINGS
INGREDIENTS
1 medium yellow onion, halved (not peeled)
1 medium carrot, trimmed and halved
1 medium stalk celery, trimmed and halved
1¼ pounds roasted meat bones
1 teaspoon whole black peppercorns
1 dried bay leaf
½ teaspoon unrefined sea salt
DIRECTIONS
1 In a large stockpot, place the onion, carrot, celery, meat
