Italialicious

Some of the most traditional antipasti are based on very old rules proposed by Galen, the second century Greek physician. Following Galenic standards, to compensate for their imbalanced nature some foods needed to be eaten with some opposite food. According to Galen’s point of view, melons have a cooling effect on ham, a hot and dry ingredient. So, what we have here is prosciutto crudo and melon! The ultimate antipasto! In addition, cold and moist figs are heated by ham: prosciutto and figs!

Prosciutto e melone
1 cantaloupe, sliced
7 oz prosciutto crudo, thinly sliced


Prosciutto e fichi
8 figs, quartered
7 oz prosciutto crudo, thinly sliced
(Optional: olive oil, pepper)


Prosciutto, melone e fichi
4-6 figs, quartered
Slices of melon (cantaloupe and honeydew)
7 oz prosciutto, thinly sliced

Simply arrange fruit and prosciutto as your creativity tells you, and serve on a nice serving dish!

Spaghetti con le vongole – spaghetti with clams, a specialty from the region of Campania – is one of the easiest Mediterranean dishes you can think of. This is my favorite version of the dish, called in bianco because no tomatoes are added. With this dish, tasting the flavors of the Mediterranean Sea is guaranteed!

Ingredients
1 lb spaghetti (or vermicelli)
2 lbs small clams
2 garlic cloves, minced
5 Tbsp olive oil
1 bunch of Italian parsley, chopped
Salt and pepper

Discard any clams with broken shells or any clams that are open and that do not close when you firmly try to close them with your fingers. Rapidly wash the clams and then let them soak in abundant cold and salted water for at least 1 hour (you can let the clams soak in the fridge overnight).

In a saucepan, heat 4 Tbsp of olive oil. After you begin to cook the pasta, add the garlic to the saucepan with the heated olive oil and sauté the garlic over medium heat for about 1 minute. Add the clams and some salt and pepper. Cover the saucepan with a lid and let the clams cook for about 3-4 minutes, until all the clams are open. When the pasta is al dente, drain it and toss it over the clams. Add some parsley and 1 Tbsp of olive oil. Give a quick stir and serve.

Tips
Mediterranean clams are tiny and flavorful. In North America, use Manila clams.

Krapfen is a typical doughnut, usually filled with jam, from the Italian region of Südtirol. My doughnutella mini Krapfen are a tiny version of this northern Italian treat, filled with Nutella of course! Since they are smaller than regular Krapfen my mini Krapfen are also more sophisticated and perfect for chic cocktail parties – just ask Donatella Versace about my doghnutella ;) !

Ingredients (30-40 mini Krapfen)
4 cups all-purpose flour
2 1/2 tsp active dry yeast
1 cup warm milk (+ 1 tsp sugar)
1 stick of butter (softened)
1/3 cup sugar
2 large eggs
pinch of salt

Peanut oil for frying
Nutella for filling
Confectioner’s sugar for dusting

Dissolve the yeast in sugared warm milk and let it double its volume. In the meantime, put the flour in a bowl and make la fontana (a hole in the flour, where you'll mix the other ingredients). Then add the dissolved and active yeast, the sugar, the butter, and the 2 eggs and begin to stir with a fork, gradually incorporating the flour. When everything is incorporated, knead the dough with your hands for about 8 minutes. Then, let the dough rest for at least 45 minutes inside the bowl and covered. When the dough has doubled its volume, punch it down and knead the dough for 2 minutes. On a well-floured surface and using a rolling pin, roll the dough out into a rectangle of about 1/3 inch thick. Cut out the dough using a round cookie cutter. Let the cutouts rest for about 15 minutes before frying.

Heat the oil in a big but not too high skillet. When the temperature is around 350 F start frying your mini Krapfen. Fry them in batches until golden brown, turning them once. Drain on paper towels and allow your mini Krapfen to cool before filling them with Nutella (cut on the side for filling or use a pastry nozzle). Dust with powdered sugar. I bet you can’t have only one!

This is a stress-free recipe for a simple dish that just tastes like summer.

Ingredients
1 pound spaghetti
2 organic lemons
2 ½ - 3 Tbsp butter
1 Tbsp olive oil
Salt

Cut one lemon in half and put one half in the salted water you’ll use to cook the pasta. Grate the peel of the remaining 1 ½ lemons. Bring the water to a boil and cook the pasta. Just a couple of minutes before the pasta is al dente, melt the butter in a saucepan over medium heat. Add the lemon zest and some salt to the melted butter and give a quick stir. If you prefer, add a touch of olive oil to avoid burning the butter. When the pasta is al dente, drain it and pour the spaghetti into the lemon-scented butter sauce. Give a quick stir, and if you like add another touch of olive oil, and serve.


Tips
Just think how good this recipe is when you use lemons from Sorrento! Having this dish on a terrace facing the Mediterranean Sea is an indulgent way of enjoying the pleasures of summer!