Food & Wine The Italian Table

Warm Olives with Rosemary, Garlic, and Lemon ACTIVE 10 MIN; TOTAL 25 MIN; MAKES 1 POUND New York chef and frequent judge on Chopped, Marc Murphy serves these olives warm to accentuate the marinade’s lemony flavor. Variations on this hors d’oeuvre are endless as you play with different mixtures of herbs or add crushed red pepper. ¼ cup extra-virgin olive oilStrips of zest from 1 small lemon1 small rosemary sprig2 small garlic cloves, thickly sliced1 lb. mixed oil- and brine cured olives, such as kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups) In a medium saucepan, combine oil with lemon zest, rosemary and garlic and cook over moderate heat until the garlic just begins to brown, about 6 minutes. Remove from heat, stir in olives and let stand…

Italian Spritz Punch ACTIVE 10 MIN; TOTAL 4 HR 10 MIN; SERVES 20 Agostino Perrone, head mixologist at London’s luxurious Connaught Bar, created this simple sparkling punch. “It would be a great aperitif for a large dinner party,” says mixologist Wayne Collins; he recommends serving it in teacups. 16 oz. Galliano (Italian herbal liqueur)1 750-ml. bottle Aperol (bitter orange Italian aperitif)3 750-ml. bottles chilled ProseccoIce, preferably 1 large block2 sliced oranges, 2 sliced lemons, and ½ pt.raspberries, for garnish 1. In a punch bowl, combine the Galliano and Aperol and refrigerate until chilled, about 4 hours. 2. Gently stir in the Prosecco. Add the ice and garnish with the oranges, lemons, and raspberries.—WAYNE COLLINS Venetian Spritz TOTAL 5 MIN; MAKES 1 DRINK Tender, sweet, and buttery, Italian Castelvetrano olives are…

Rosemary-Potato Focaccia Rolls ACTIVE 30 MIN; TOTAL 3 HR; MAKES 12 ROLLS Founder and CEO of Hot Bread Kitchen in East Harlem, New York, Jessamyn Waldman makes her excellent focaccia rolls from a dough she learned while baking at New York City’s Restaurant Daniel. When she sells the rolls at farmers’ markets, she varies the toppings by season: she uses potato and rosemary in the winter and tomatoes and feta in the summer. 1 ¼-oz. pkg. active dry yeast2 cups lukewarm water4 ¼ cups bread flour Extra-virgin olive oil1 Tbsp. sugarKosher salt½ lb. small red-skinned potatoes, very thinly sliced2 tsp. chopped rosemary 1. In the bowl of a standing electric mixer fitted with the dough hook, combine yeast with 2 tablespoons water and let stand until moistened. Add flour, ⅓…

Beefsteak Tomato and Burrata Salad with Olive Streusel TOTAL 1 HR; SERVES 4 The crunchy, savory kalamata olive streusel that tops this salad from chefs Bryan and Michael Voltaggio is our new condiment obsession. ½ cup extra-virgin olive oil, plus more for drizzling½ oz. dried shiitake mushrooms, chopped8 garlic cloves, thinly sliced1 28-oz. can crushed tomatoes1 8-in. piece kombu (see Note), broken into pieces2 tsp. sugarKosher salt1 cup panko (Japanese breadcrumbs)¼ cup all-purpose flour½ tsp. unsweetened cocoa powder¼ cup pitted kalamata olives4 Tbsp. cold unsalted butter, cubed4 large, ripe beefsteak tomatoes, cut into 1-in.-thick slices2 4-oz. balls of burrata, patted dry and halvedBasil leaves and small fennel fronds, for garnish (optional)Flaky sea salt, for serving 1. In a medium saucepan, heat ½ cup of olive oil. Add dried shiitakes and…

Creamy Lemon Pasta ACTIVE 15 MIN; TOTAL 20 MIN; SERVES 4 All along the Amalfi Coast, sweet, fragrant lemons are a signature ingredient in dishes. They shine in this comforting, simple pasta dish from L’Antica Trattoria in Sorrento. 4 qts. water2 Tbsp. plus ¾ tsp.kosher salt¾ cup extra-virgin olive oil1 Tbsp. Meyer lemon zest1 tsp. honey3 medium shallots, minced (about ½ cup)1 cup heavy cream1 lb. dried fettuccine2 Tbsp. fresh Meyer lemon juice3 oz. grated Parmigiano Reggiano cheese (about ¾ cup)½ tsp. freshly ground black pepper, for garnish⅓ cup Meyer lemon supremes, for garnish 1. Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt. 2. Meanwhile, heat oil and lemon zest in a large skillet over medium. Add remaining ¾…

Basic Tomato Sauce ACTIVE 15 MIN; TOTAL 1 HR; MAKES 3 CUPS Chef Hugh Acheson uses a little grated carrot to offset the acidity in his tomato sauce. 2 Tbsp. extra-virgin olive oil1 small white onion, finely chopped1 medium carrot, grated1 28-oz. can whole plum tomatoes in juice, coarsely pureedKosher salt1 Tbsp. unsalted butter2 tsp. fresh oregano, finely chopped In a medium saucepan, heat olive oil over moderate heat until shimmering. Add onion and cook, stirring, until softened, about 8 minutes. Stir in carrot, then add tomatoes and season with salt. Simmer over moderately low heat, stirring occasionally, until sauce has thickened, about 40 minutes. Remove from heat and stir in butter and oregano. —HUGH ACHESON Bucatini Amatriciana ACTIVE 15 MIN; TOTAL 1 HR; SERVES 4 Chef Hugh Acheson’s amatriciana…