Wishbone Grpahics

Sweet Bell Pepper Salad
Source: Renowned Italian cooking teacher, cookbook author and TV host Giuliano Bugialli

2 yellow bell peppers, cleaned, seeded, cut into thin strips
2 red bell peppers, cleaned, seeded, cut into thin strips
3 cups cold water
2 cups red wine vinegar coarse salt, to taste
fine salt, freshly ground black pepper, to taste
4 Tbsp. extra-virgin olive oil
2 Tbsp. freshly squeezed lemon juice
2 large cloves garlic, peeled, cut into large slivers
10 fresh basil leaves, torn into thirds
10 sprigs Italian parsley, leaves only
large pinch of dried oregano (optional)
whole fresh basil sprigs or leaves, for garnish

1. Soak pepper strips in a bowl of cold water for 1/2 hour. Bring 3 cups of cold water and the vinegar to a boil in a large skillet. Add coarse salt (to taste), drain the peppers and add them to the skillet. Boil for 3 to 4 mins., just enough to remove the raw texture. Do not overcook them otherwise the skin will start detaching from the pulp and the taste will be unpleasant.
2. Drain peppers and place them in a crockery or glass bowl. Season with salt and pepper. Add the oil and lemon juice; mix well. Let the peppers rest for a few mins. before adding the garlic, basil, parsley, and oregano. Mix again, cover the bowl and refrigerate for at least 2 hours before serving. Transfer peppers and all their juices to a serving platter. Garnish with fresh basil leaves.

Farro in Pureed Bean Broth
Source: Renowned Italian cooking teacher, cookbook author and TV host Giuliano Bugialli

1 cup dried cannellini beans (white kidney beans)
3 quarts cold water
2 Tbsp. extra-virgin olive oil plus 1/4 cup
4 med.-sized cloves garlic, peeled
4 sage leaves
2 heaping tsp. rosemary leaves
4 oz. pancetta, in one piece
coarse grained salt
6 oz. raw farro (spelt) grain (available at Central Market in the bulk department)
1 large celery stalk
2 med.-size carrots, scraped
5 sprigs Italian parsley, leaves only
3 basil leaves
1 small red onion, cleaned
1 (6 oz.) ripe tomato, or 6 oz. drained canned tomatoes, preferably imported
salt, freshly ground black pepper
extra-virgin olive oil

1. Soak the beans in a bowl of cold water overnight. The next morning, bring a pot with 3 quarts of cold water to a boil over medium heat. When it reaches a boil, drain the beans. Add to the pot along with the 2 Tbsp. olive oil, 2 cloves of garlic, 2 sage leaves, 1 heaping teaspoon of rosemary leaves, pancetta and coarse salt (to taste). Simmer for about 1 hour or until beans are very soft.
2. Meanwhile, soak the farro in a bowl of cold water for 45 mins., or according to the instructions written on the bag. Bring a medium casserole of cold water to a boil; add coarse salt (to taste) and 1 clove of the garlic. Drain the farro and add to the casserole to simmer for 25 mins. By that time, farro should be almost cooked. Drain and cool it under cold water. Transfer farro to a crockery or glass bowl and cover with a wet cotton dish towel. Once the beans are cooked, remove pot from the burner and let rest, covered, until needed.
3. Finely chop remaining sage, garlic, rosemary, celery, carrots, parsley, basil and onion. Heat the remaining olive oil in a med.-size stockpot over medium heat. When the oil is warm, add the choped vegetables and aromatic herbs; lightly saute for 3 to 4 mins. or until onion is translucent. Add the beans with all the broth, herbs, pancetta and tomatoes. Season with salt and pepper. Simmer for 1 hour, stirring every so often with a wooden spoon to be sure nothing is sticking to the bottom of the stockpot.
4. Discard the pancetta and pass the contents of the stockpot through a food mill with the disc with smallest holes into a crockery or glass bowl. Transfer back to the stockpot and set pot over medium heat. Season with salt and pepper, to taste. Simmer until the broth has the consistency of a thin puree. Add the farro and simmer until completely cooked, about 10 minutes more. The consistency should be rather thick. Serve hot or at room temperature with some olive oil drizzled over each serving and freshly ground black pepper.

Marinated Fried Sole, Venetian Style
Source: Renowned Italian cooking teacher, cookbook author and TV host Giuliano Bugialli

2 lbs. small sole or flounder fillets
4 extra large eggs
pinch of salt
1/4 cup cold milk
FOR THE SAUCE:
1 large onion, peeled
1/2 cup olive oil
4 Tbsp. sweet butter
10 whole black peppercorns
5 bay leaves
1/2 cup white wine vinegar
1 cup cold water
salt, freshly ground black pepper
15 sprigs Italian parsley, leaves only
2 med.-size garlic cloves
1/4 cup raisins
2 Tbsp. pignoli (pine nuts)
PLUS:
1 cup unseasoned bread crumbs, preferably homemade
1 quart vegetable oil
4 Tbsp. sweet butter

1. Cut the fillets into pieces not larger than 2- x 4-inches. With a fork, lightly beat the eggs, pinch of salt and milk in a bowl. Add the fish pieces, mix well, and let the fish marinate for 1 hour, mixing occasionally.

2. Meanwhile, prepare the sauce by cutting the onion into very thin rings and put them in a bowl of cold water to soak for 5 mins. Heat the oil and butter in a heavy saucepan over medium heat and when the butter is melted, drain the onion rings and add them to the pan. Saute over low heat for 5 mins., or until onion is translucent. Add the peppercorns, bay leaves and wine vinegar to the pan. Cook slowly for 2 mins. then add the water and simmer for 30 mins. Season with salt and pepper, to taste. Keep the sauce warm while cooking the fish.

3. Finely chop the parsley and garlic. Soak the raisins in a bowl of lukewarm water for 15 mins. When the fish has marinated for an hour, heat the vegetable oil with the butter in a deep-fat fryer. Spread the bread crumbs on a sheet of aluminum foil. Remove the fish pieces one at a time from the eggs, and bread them on both sides, pressing the fish pieces all over with the palm of your hand to make sure that both sides are coated uniformly.

4. When the butter is completely melted and oil is hot (about 375°), add the fish and cook for 1 minute on each side. Transfer the cooked fish to a large serving platter (do not line platter with paper towels). Drain the raisins, pat them dry with paper towels, and spread them all over the fish along with the pine nuts. Pour the reduced hot sauce over everything. Cover the plattter with foil and let stand for at least 1 hour before serving.

Risotto with Fresh White Truffle
Source: Renowned Italian cooking teacher, cookbook author and TV host Giuliano Bugialli

1 med.-size yellow onion, cleaned
8 Tbsp. (4 oz.) sweet butter
1 Tbsp. olive oil
3 cups raw rice, preferably Italian Arborio
5 - 6 cups very light chicken broth, preferably homemade
1 cup dry white wine salt, freshly ground black pepper
6 Tbsp. freshly grated Parmigiano cheese
slivers of fresh white truffle (about 1/2 oz.) or 1 oz. white truffle paste

1. Finely chop the onion. Place a heavy med.-size casserole with 6 Tbsp. of butter and the oil over medium heat. When the butter is melted, lightly saute the onion for 10 mins. The onion should be translucent and still white, not yet golden. Add the rice to the casserole and saute for 3 mins., stirring constantly with a wooden spoon.

2. Meanwhile, heat the broth to boiling in a saucepan. Pour the wine into the casserole and, still stirring constantly, let the wine evaporate, about 3 mins. Season with salt and pepper, and add the broth 3/4 cup at a time still stirring constantly, adding more broth as that previously added is completely absorbed by the rice. Within 16 - 18 mins. the broth should be all used up and the rice cooked, but still with a "bite."

3. Remove casserole from the heat. Add remaining 2 Tbsp. butter and cheese; mix well. Transfer the risotto to a warmed serving platter and serve hot, shaving some of the fresh truffles on top of each serving. If using truffle paste, add it to the risotto along with the last of the butter and cheese when it is removed from the heat.