Italiano! 3 Italian dishes to whip up this weekend

Head to Italy this weekend without booking a ticket thanks to Michael White. The chef shared his recipes for garganelli with prosciutto and arugula, fontina fondue and more.

Garganelli with prosciutto, cream and arugula
Servings:

4 servings

Ingredients

    • Kosher salt
    • 2 tablespoons unsalted butter
    • 5 ounces thinly sliced prosciutto, sliced into 1/2- inch- wide strips
    • 11/2 cups heavy cream
    • 1 pound fresh or dried garganelli (gemelli or penne can be substituted)
    • 3/4 cup finely grated Parmigiano Reggiano
    • Freshly ground black pepper
    • 11/2 cups loosely-packed arugula, washed, spun dry and torn or cut into strips

Preparation

Baking Directions:

Fill a medium pot about two-thirds full with water and salt it liberally. Bring to a boil over high heat. Fill a large pot about two-thirds full with water and salt it liberally. Bring to a boil over high heat.  Meanwhile, heat a large heavy sauté pan over medium-high heat. Add 1 tablespoon of the butter and let it melt, tipping and tilting the pan to coat it. Add the prosciutto and cook, stirring with a wooden spoon, just to warm it and infuse the butter with its flavor, about 1 minute. Stir in the cream and bring it to a simmer, then lower the heat and simmer gently until it reduces and thickens enough to coat the back of the spoon, about 5 minutes.  When the water comes to a boil, add the pasta and cook until al dente, about 2 minutes for fresh pasta or 7 minutes for dried.Meanwhile, stir the remaining tablespoon of butter into the sauce, letting the butter melt. Drain the pasta and add it to the sauté pan. Toss to coat the pasta with the sauce. Stir in one-half cup of the cheese to melt it and thicken the sauce.  Divide the pasta among individual plates. Finish with a few grinds of black pepper. Sprinkle with cheese and arugula before serving.

Fontina fondue with toasted bread cubes
Servings:

4-6 servings

Ingredients

Preparation

Baking Directions:

Position a rack in the center of the oven and preheat the oven to 400°F. Put the bread cubes in a large mixing bowl and drizzle with the olive oil, tossing to coat. Transfer the bread to a baking sheet, place in the oven, and bake until browned and crisp, 6 to 8 minutes, shaking the tray periodically to ensure even browning. Remove the bread from the oven, sprinkle with salt and toss gently.  Meanwhile, put the fontina and cream in a medium saucepan suitable for serving and heat over medium-low heat, whisking frequently until all the cheese has melted, 5 to 7 minutes. Remove the pan from the heat and whisk in the egg yolks and butter. Return the pan to low heat and cook, whisking constantly, until the fonduta is smooth and creamy, 3 to 4 minutes. Season with salt.Place the warm bread in a serving bowl or basket and serve with the fonduta right in its pan.

Tips:

The fonduta also makes a fine sauce for blanched asparagus, cauliflower or broccoli.

Pureed root vegetable soup with black trumpet mushrooms
Servings:

4 servings

Ingredients

    • 2 tablespoons unsalted butter
    • 3 tablespoons olive oil
    • 2 large garlic cloves, smashed with the side of a chef's knife and peeled
    • 2 medium Spanish onions, cut into 1/4- inch dice
    • 1 bay leaf
    • 1 thyme sprig
    • 2 large carrots, cut into 1/4- inch dice
    • 2 large parsnips, peeled and cut into 1/4- inch dice
    • 1 small celery root, peeled and cut into 1/4- inch dice
    • 8 cups vegetable stock
    • 1 cup heavy cream
    • Kosher salt
    • Freshly ground black pepper
    • 1/2 cup black trumpet mushrooms
    • Extra virgin olive oil, for serving
    • 1/2 cup ricotta salata cheese shavings

Preparation

Baking Directions:

Heat a large heavy pot over medium-heat. Add the butter and 1 tablespoon of the olive oil and tip and tilt the pot to coat it. Once the butter has melted, add the garlic, onions, bay leaf and thyme and cook, stirring frequently, until the garlic and onions are softened but not browned, 2 to 3 minutes. Stir in the carrots, parsnips and celery root and cook, stirring, until slightly softened but not browned, 3 to 4 minutes. Pour in the stock and bring it to a simmer, then lower the heat and simmer until the vegetables are tender, 6 to 7 minutes. Remove the pot from the heat. Transfer the vegetables and some of the broth to a blender, in batches, and blend until smooth. Return the soup to the pot. Bring the soup to a light simmer over medium-heat and whisk in the cream. Season with salt and pepper and keep warm over low heat. Heat a medium skillet over medium heat. Add the remaining 2 tablespoons olive oil and tip and tilt the pan to coat it. Add the mushrooms and cook, stirring frequently, until tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls and top with the mushrooms. Drizzle each portion with extra virgin olive oil, add a grinding of black pepper, top with some of the ricotta salata shards and serve.

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