<DIV><DIV><DIV></DIV><DIV><DIV><DIV></DIV></DIV><DIV><B>1.</B></DIV><DIV><B>APPETIZERS, SOUPS, AND SALADS</B></DIV><DIV><I>We never cut corners. Everything is done by hand; in fact, nineteen years ago we used to peel two cases of garlic a day.</I></DIV><DIV><DIV><B>STUFFED EGGPLANT ROLLITINI</B></DIV><DIV><I>This holds a favored place on our hot antipasti platter, but it also can be served as a light meal. The key to these rollitini is fresh ricotta and a firm, smooth, unblemished eggplant. The flavor combinations are reminiscent of lasagna, but without the noodles!</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 4 to 5</I></DIV><BR><DIV><DIV>1 MEDIUM-SIZED EGGPLANT <BR>1 CUP ALL-PURPOSE FLOUR <BR>5 LARGE EGGS <BR>2 CUPS VEGETABLE OIL <BR>2½ CUPS FRESH WHOLE MILK RICOTTA <BR>1 CUP COARSELY GRATED MOZZARELLA <BR>5 TABLESPOONS GRATED ROMANO CHEESE <BR>2 TABLESPOONS CHOPPED FLAT-LEAF PARSLEY <BR>KOSHER SALT AND FRESHLY GROUND BLACK PEPPER <BR>4 TO 4½ CUPS CARMINE’S MARINARA SAUCE. PAGE 288</DIV></DIV><BR><DIV>1. Cut the ends off the eggplant and discard them. Peel the eggplant and then cut it lengthwise into fifteen ¼-inch-thick slices.</DIV><DIV><BR> </DIV><DIV>2. Spread the flour on a large plate. Whisk 4 of the eggs in a shallow bowl.</DIV><DIV><BR> </DIV><DIV>3. In a heavy saucepan or high-sided skillet, heat the oil over high heat until a deep-frying thermometer registers 325°F.</DIV><DIV><BR> </DIV><DIV>4. Coat both sides of each slice of eggplant with flour and shake off any excess. Dip the eggplant in the egg mixture to coat both sides and let any excess drip off. Work with a few slices at a time.</DIV><DIV><BR> </DIV><DIV>5. Using tongs, submerge 3 to 4 eggplant slices in the hot oil. Do not crowd the pan. Fry the eggplant for about 3 minutes on each side or until it is golden brown. Remove the eggplant with a slotted spoon, drain it on paper towels, and set it aside to cool to room temperature. Repeat with the remaining eggplant.</DIV><DIV><BR> </DIV><DIV>6. Preheat the oven to 375°F.</DIV><DIV><BR> </DIV><DIV>7. In a large bowl, mix together the ricotta, the mozzarella, ¼ cup of the grated Romano cheese, the remaining egg, and the parsley. Season the mixture to taste with salt and pepper.</DIV><DIV><BR> </DIV><DIV>8. Lay the eggplant slices lengthwise on a work surface. Put about 2 tablespoons of the cheese mixture on each slice, about 2 inches from the end. Roll the end of the eggplant over the cheese and continue rolling to the other end into rollitini.</DIV><DIV><BR> </DIV><DIV>9. Spread 3 cups of marinara sauce on the bottom of a shallow casserole large enough to hold the rollitini in one layer. Arrange the rollitini on the sauce and pour the remaining 1 to 1½ cups of sauce over them to cover the eggplant completely. Sprinkle them with the remaining tablespoon of Romano cheese.</DIV><DIV><BR> </DIV><DIV>10. Place the casserole on a sheet pan and transfer it to the oven. Bake the rollitini for 50 minutes or until they are heated through, bubbling, and lightly browned.</DIV><DIV><BR> </DIV><DIV>11. Remove the rollitini from the oven and let them rest for 20 minutes to settle before serving.</DIV><DIV><DIV></DIV></DIV></DIV><DIV><DIV><B>SPIEDINI ALLA ROMANO</B></DIV><DIV><I>This dish was inspired by Rita Cavallaro, whose son Tom, a friend of Alice and Artie’s, introduced us to her and, by association, to this superdelicious, indulgent treat. When we began working on our own version of spiedini, we started with great peasant bread and the freshest mozzarella we could find. The spiedini is as much about the ingredients as the cooking method, and the result is crispy, golden brown bread and melting, stringy cheese provocatively flavored with shallots, capers, and fresh basil.</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 4</I></DIV><BR><DIV><DIV>8 TABLESPOONS PLUS 1 TEASPOON UNSALTED BUTTER <BR>1 SHALLOT. PEELED AND FINELY CHOPPED <BR>4 ANCHOVY FILLETS. DRAINED AND COARSELY CHOPPED <BR>¼ CUP WHITE WINE <BR>¾ CUP CHICKEN STOCK. PAGE 306 <BR>1 TABLESPOON TINY NONPAREIL CAPERS. DRAINED <BR>5 LARGE BASIL LEAVES. SLICED <BR>1 TEASPOON CHOPPED FLAT-LEAF PARSLEY <BR>SALT AND FRESHLY GROUND BLACK PEPPER <BR>1 SMALL. ROUND LOAF DAY-OLD OR SLIGHTLY STALE RUSTIC. FARM-STYLE BREAD <BR>2 GARLIC CLOVES. PEELED AND HALVED <BR>1-POUND BALL FRESH MOZZARELLA</DIV></DIV><BR><DIV>1. In a small sauté pan, heat 1 teaspoon of the butter over medium heat. When it sizzles, add the shallots and cook them for about 2 minutes or until they are lightly browned. Add the anchovies and rub them into the shallots with the back of a fork. Stir them for about 1 minute longer.</DIV><DIV><BR> </DIV><DIV>2. Add the wine and cook the mixture for about 30 seconds until it is heated through. Add the chicken stock, increase the heat to medium-high, bring the sauce to a boil, and cook it rapidly for 1 minute.</DIV><DIV><BR> </DIV><DIV>3. Reduce the heat to medium and add the remaining butter, a tablespoon at a time, whisking the sauce after each addition until it thickens and all the butter is incorporated.</DIV><DIV><BR> </DIV><DIV>4. Stir in the capers, basil, and parsley. Season the sauce to taste with salt and pepper. Set it aside, covered, to keep warm.</DIV><DIV>5. Preheat the oven to 500°F.</DIV><DIV><BR> </DIV><DIV>6. Cut a slice about 1 inch thick off each end of the loaf to square it. (Reserve the slices for croutons or bread crumbs.) Cut the loaf into five ½-inch-thick slices. Trim any crust from the bread and then cut each slice so that it measures 4 by 2½ inches.</DIV><DIV><BR> </DIV><DIV>7. Lightly toast the bread slices in a toaster, a toaster oven, or the oven. While they are warm, rub both sides with the garlic halves.</DIV><DIV><BR> </DIV><DIV>8. Cut the mozzarella into four ½-inch-thick slices cut to fit on top of the bread. Stack the bread and cheese, beginning and ending with the bread, so that you end up with a tall sandwich with 5 slices of bread and 4 slices of cheese.</DIV><DIV><BR> </DIV><DIV>9. Spear the sandwich with an 8-inch wooden skewer. Push the skewer all the way through so it will hold the spiedini in place as it cooks.</DIV><DIV><BR> </DIV><DIV>10. Transfer the spiedini to a shallow pan and bake it in the preheated oven for about 15 minutes, or until the bread is crisp and the cheese melts. Using tongs, turn the dish holding the spiedini at least twice, so that the bread browns on all sides and the cheese melts evenly.</DIV><DIV><BR> </DIV><DIV>11. Transfer the spiedini to a serving platter, remove the skewer, pour the sauce over the sandwich, and serve. You can cut it before serving or let everyone cut his or her own pieces.</DIV><BR><DIV><DIV><B>ANTIPASTI</B></DIV><DIV>LITERALLY. “ANTI” MEANS “BEFORE”-ANTIPASTI IS SERVED BEFORE THE MEAL. OR BEFORE THE PASTA DISH THAT USUALLY STARTS A TRADITIONAL ITALIAN MEAL. AT CARMINE’S. CUSTOMERS ORDER ANY NUMBER OF ANTIPASTI AND SOMETIMES MAKE A WHOLE MEAL OF THEM. SAMPLING ONE PLATE AFTER ANOTHER. ANOTHER WORD FOR ANTIPASTI IN THIS COUNTRY IS “APPETIZER,” BUT THEY ARE SO MUCH MORE. ANTIPASTI CAN MEAN A MAGNIFICENT PLATTER OF ITALIAN HAMS AND SALAMI, CHEESES. AND VINEGAR PEPPERS. OR IT CAN BE AN ASSORTMENT OF HOT DISHES SUCH AS STUFFED ARTICHOKES. CLAMS. STUFFED MUSHROOMS. AND SAUSAGES. THE BEST THING ABOUT ANTIPASTI IS HOW CREATIVE YOU CAN BE ASSEMBLING THE PLATTERS WITH YOUR FAVORITES TO TEMPT YOUR GUESTS.</DIV></DIV><BR><DIV><BR> </DIV><DIV><BR> </DIV></DIV><DIV><DIV><B>BAKED CLAMS</B></DIV><DIV><I>When you start with fresh, fresh clams, you can’t go wrong with this appetizer, particularly because it’s made with our fresh bread crumbs, which truly make it special. The fresh crumbs are nicely seasoned with garlic and cheese. Baked clams are always among the most popular appetizers in any Italian restaurant, and Carmine’s is no exception. Taste them and you will know why!</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 2 to 3</I></DIV><BR><DIV><DIV>12 LITTLENECK CLAMS. RINSED AND SCRUBBED <BR>1 CUP BOTTLED CLAM JUICE <BR>¾ CUP CARMINE’S BREAD CRUMBS. PAGE 283 <BR>1 TABLESPOON FINELY CHOPPED GARLIC <BR>1 TABLESPOON GRATED ROMANO CHEESE <BR>1 TABLESPOON OLIVE OIL <BR>2 LEMONS. HALVED</DIV></DIV><BR><DIV>1. Preheat the oven to 400°F.</DIV><DIV><BR> </DIV><DIV>2. Open the clams and loosen the muscle underneath the clam meat. Discard the top shell and leave the clam and its juice in the bottom shell.</DIV><DIV><BR> </DIV><DIV>3. Place the clams in a shallow baking pan or on an ovenproof platter and spoon about 4 teaspoons of clam juice over each one. It’s OK if the juice spills over.</DIV><DIV><BR> </DIV><DIV>4. Press about 1 teaspoon of the bread crumbs on top of each clam with your fingers. Sprinkle an additional ½ teaspoon of bread crumbs on each clam. Scatter the garlic around the clams.</DIV><DIV><BR> </DIV><DIV>5. Sprinkle the grated cheese over the clams and then drizzle them with olive oil.</DIV><DIV><BR> </DIV><DIV>6. Transfer the pan to the oven and bake the clams for about 15 minutes or until the bread-crumb topping is crispy.</DIV><DIV><BR> </DIV><DIV>7. Turn on the broiler and broil the clams for 2 to 3 minutes or until browned.</DIV><DIV><BR> </DIV><DIV>8. Serve the clams with the lemon halves and with any extra sauce spooned over them.</DIV><DIV><DIV></DIV></DIV></DIV><DIV><DIV><B>STUFFED ARTICHOKE</B></DIV><DIV><I>After some trial and error, we discovered that the best way to cook an artichoke is in enough chicken broth—never water—to nearly cover it. Of course, up until this Eureka! moment our stuffed artichokes were much loved, but when we put our discovery into practice, it made all the difference between artichokes that were just a few bites short of perfect and delectable, tender, out-of this-world stuffed artichokes. The bread crumbs are equally crucial: Use firm, fresh white bread for the crumbs, such as Arnold’s or Pepperidge Farm, never stale brown bread or dried crumbs from a cardboard can. Speaking of the crumbs, they will naturally float out from the artichoke leaves when you add the broth, but never mind. It’s the way it’s meant to be.</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 2 to 3</I></DIV><BR><DIV><DIV>STUFFING</DIV><DIV>10 SLICES WHITE BREAD. COARSELY TORN <BR>4 FRESH BASIL LEAVES. SLICED <BR>1 TABLESPOON MINCED SPANISH ONION <BR>1½ TEASPOONS MINCED GARLIC <BR>1 TEASPOON CHOPPED FLAT-LEAF PARSLEY <BR>½ TEASPOON DRIED OREGANO <BR>GENEROUS ¼ CUP GRATED ROMANO <BR>CHEESE</DIV></DIV><BR><BR><DIV><DIV>ARTICHOKE</DIV><DIV>1 LARGE GLOBE ARTICHOKE (ABOUT I POUND) <BR>LEMON QUARTER <BR>3 CUPS CHICKEN STOCK. PAGE 306 <BR>¼ CUP OLIVE OIL <BR>GRATED ROMANO CHEESE, FOR <BR>SPRINKLING. OPTIONAL</DIV></DIV><BR><DIV>TO MAKE THE STUFFING</DIV><DIV><BR> </DIV><DIV>1. In the bowl of a food processor fitted with a metal blade, chop the bread slices to coarse crumbs. Add the basil, onions, garlic, parsley, and oregano. Pulse to mix the ingredients and continue processing until the crumbs are coarsely ground and about the size of grains of rice. Add the cheese, pulse the stuffing for 2 seconds, and then transfer it to a bowl. Set it aside.</DIV><DIV><BR> </DIV><DIV>TO PREPARE THE ARTICHOKE</DIV><DIV><BR> </DIV><DIV>1. Cut the stem close to the base of the artichoke so that the artichoke can sit flat. Discard the stem. Hold the artichoke on its side on a cutting board and, using a serrated knife, cut off the first 3 inches from the top of the artichoke.</DIV><DIV><BR> </DIV><DIV>2. Open up the artichoke with your hands to expose as much of the heart as possible. With a soup spoon, cut into the thistle that sits on top of the heart and remove the inedible thistle, or choke.</DIV><DIV><BR> </DIV><DIV>3. Fill a bowl with water and squeeze the lemon quarter into it. Rinse the artichoke and then submerge it in the acidulated water to keep it from darkening. Lift the artichoke from the water and turn it upside down to drain. Using scissors, cut ¾ inch off the pointy end of each leaf on the artichoke. Return the artichoke to the water.</DIV><DIV><BR> </DIV><DIV>TO STUFF THE ARTICHOKE</DIV><DIV><BR> </DIV><DIV>1. Remove the artichoke from the water. Let the artichoke drain for several minutes on several layers of paper towels until it is well drained.</DIV><DIV><BR> </DIV><DIV>2. Work from the bottom row of leaves up to the top of the artichoke. Push the bread-crumb mixture into each leaf, stuffing them so that they come partially away from the artichoke without separating from it. When the first row is filled, work on the second row, until the entire artichoke is stuffed. Finally, put several spoonfuls of stuffing into the center of the artichoke on top of the heart.</DIV><DIV><BR> </DIV><DIV>TO COOK THE ARTICHOKE</DIV><DIV><BR> </DIV><DIV>1. Transfer the artichoke to a pot that easily holds it so that it can sit upright without tipping.</DIV><DIV><BR> </DIV><DIV>2. Pour the chicken stock into another pan and warm it over medium-high heat. When it is warm, carefully pour it into the saucepan with the artichoke. Try not to knock out too much of the stuffing. Drizzle the olive oil over the top of the artichoke so that all the leaves and stuffing are moistened.</DIV><DIV><BR> </DIV><DIV>3. Bring the liquid to a simmer over medium heat. Do not let the stock boil. Cover the pan with aluminum foil or a lid and cook the artichoke for about 45 minutes or until the leaves are easy to pull off and the artichoke is very tender.</DIV><DIV><BR> </DIV><DIV>4. Lift the artichoke from the pot and transfer it to a platter. Spoon some of the broth around it and sprinkle it with some more cheese, if desired.</DIV></DIV><DIV><DIV><B>SAUSAGE-STUFFED MUSHROOMS</B></DIV><DIV><I>Vinegar peppers are the secret weapon that propels this appetizer right into the stratosphere! The mushrooms are incredibly popular as a passed hors d’oeuvres for catered private parties and are equally favored at the table. For the best results, start with only well-made Italian fennel sausage and smooth, fleshy mushrooms. As Alice says, when you try these your taste buds start to dance!</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Seres 4 to 6</I></DIV><BR><DIV><DIV>14 LARGE WHITE MUSHROOMS. EACH ABOUT 2 INCHES WIDE <BR>¼ CUP PLUS 2 TABLESPOONS OLIVE OIL <BR>3 OUNCES FENNEL SAUSAGE. CASING REMOVED <BR>1 CUP FINELY CHOPPED GREEN PEPPERS (1 LARGE OR 2 SMALL) <BR>1 TABLESPOON CHOPPED GARLIC <BR>¾ CUP CARMINE’S BREAD CRUMBS. PAGE 283 <BR>1 CUP CHICKEN STOCK. PAGE 306 <BR>2 TABLESPOONS GRATED ROMANO <BR>CHEESE <BR>3 LARGE SWEET VINEGARED RED OR <BR>GREEN CHERRY PEPPERS. OR A <BR>MIXTURE OF BOTH. CHOPPED</DIV></DIV><BR><DIV>1. Wipe the mushrooms clean and remove the stems. Set aside the 10 best and largest mushroom caps. Finely chop the remaining 4 mushroom caps and all the stems. Transfer them to a small bowl and set them aside.</DIV><DIV><BR> </DIV><DIV>2. In a large sauté pan, heat ¼ cup of the olive oil over medium-high heat. When the oil is hot, add the sausage and cook it for 4 to 5 minutes or until it is nicely browned. As it cooks, break the sausage apart with a wooden spoon.</DIV><DIV><BR> </DIV><DIV>3. Add the green peppers, garlic, and chopped mushrooms, increase the heat to high, and cook the mixture, stirring, for about 8 to 10 minutes or until it is browned and tender and the liquid from the mushrooms has evaporated.</DIV><DIV><BR> </DIV><DIV>4. Add the bread crumbs and chicken stock. Reduce the heat to medium and stir in the cheese. Add the pickled peppers and remove the mixture from the heat.</DIV><DIV><BR> </DIV><DIV>5. Spread the mixture on a platter, allow it to cool slightly, and then transfer it to the refrigerator for 15 to 20 minutes or until it has cooled completely.</DIV><DIV><DIV></DIV></DIV><DIV><BR> </DIV><DIV>6. Preheat the oven to 400°F.</DIV><DIV><BR> </DIV><DIV>7. Stuff each of the reserved mushroom caps with 1 to 1½ tablespoons of the sausage mixture. Set the stuffed mushrooms in a casserole and drizzle them with the remaining 2 tablespoons of olive oil. Bake them for 15 to 20 minutes or until the mushroom caps are tender. Transfer the mushrooms to a plate, spoon any remaining pan juices over them, and serve.</DIV><BR><DIV><DIV><B>HANDMADE MOZZARELLA</B></DIV><DIV>IF YOU HAVE EVER WONDERED WHY THE TEXTURE OF DIFFERENT MOZZARELLAS VARIES SO GREATLY, IT IS PROBABLY BECAUSE SOME ARE MACHINE MADE AND OTHERS ARE HANDMADE. MOZZARELLA IS A FRESH CHEESE. WHICH MEANS IT IS NOT AGED AS ARE BLUE CHEESES. CHEDDARS. AND OTHER SEMISOFT AND FIRM CHEESES. (PARMIGIANO-REGGIANO. FOR EXAMPLE. IS ONE OF ITALY’S MOST PRIZED AGED CHEESES.) MOZZARELLA IS MADE FROM COW’S MILK-OR. IN SOME INSTANCES. BUFFALO MILK FROM THE LARGE HERDS OF WATER BUFFALO THAT THRIVE IN SOUTHERN ITALY. WITH TODAY’S EFFICIENT TRANSPORTATION. IT IS POSSIBLE TO BUY FRESHLY MADE IMPORTED BUFFALO MOZZARELLA IN THE UNITED STATES JUST HOURS AFTER IT’S MADE. ON THE OTHER HAND. DOMESTIC CHEESE MAKERS PRODUCE TENDER. DELICIOUS HANDMADE MOZZARELLA RIGHT HERE.</DIV><DIV><BR> </DIV><DIV>ALL MOZZARELLA IS MADE WHEN THE MILK’S WHEY (LIQUID) IS SEPARATED FROM ITS CURD (SOLID) BY “COOKING” IT IN HOT WATER. THE CURD MUST BE REMOVED FROM THE HOT WATER AT THE RIGHT TIME-DETERMINED BY A SKILLED CHEESE MAKER-AND THEN PULLED OR TURNED UNTIL IT REACHES THE PROPER CONSISTENCY. WHEN THIS PROCESS IS LEFT TO MACHINES, THE CHEESE CAN BE RUBBERY. ALTHOUGH. OF COURSE. SOME MASS-PRODUCED CHEESES ARE QUITE GOOD. THE PULLED CHEESE IS FORMED INTO BALLS AND MAY BE SALTED OR LEFT UNSALTED. THESE ARE THE LARGE OR SMALL PIECES OF FRESH MOZZARELLA WE BUY IN SUPERMARKETS, ITALIAN MARKETS. OR SPECIALTY SHOPS. USUALLY PACKED IN WATER IN SMALL PLASTIC TUBS TO KEEP THEM MOIST AND FRESH.</DIV></DIV><BR></DIV><DIV><DIV><B>TOMATO, MOZZARELLA, BASIL, RED ONION, AND ASSORTED OLIVES</B></DIV><DIV><I>This salad may sound ordinary, but when you have the best mozzarella and juicy, gardenripe tomatoes, as well as plump Kalamata and green olives, and golden, fruity olive oil, the ordinary becomes magical. We use mozzarella handmade for us in Brooklyn, which is as good as it gets, but you may want to try buffalo mozzarella imported from Italy. With modern-day transport, this cheese is very fresh, tender, and pleasantly salty. Mozzarella crafted from the milk of Italy’s herds of water buffalo is the soft cheese of choice in Italy.</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 2 to 3</I></DIV><BR><DIV><DIV>2 LARGE RIPE TOMATOES <BR>¼ TEASPOON DRIED OREGANO <BR>SALT AND FRESHLY GROUND BLACK PEPPER <BR>1 RED ONION, PEELED AND SLICED INTO THIN RINGS <BR>FIVE 1-OUNCE BALLS FRESH MOZZARELLA. HALVED <BR>6 TO 7 FRESH BASIL LEAVES. THINLY SLICED <BR>6 LARGE GREEN OLIVES. PITTED <BR>6 BLACK OLIVES. SUCH AS KALAMATA OR GAETA. PITTED <BR>2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL <BR>1 TABLESPOON RED WINE VINEGAR</DIV></DIV><BR><DIV>1. Cut each tomato into 4 to 5 slices and place them on a platter.</DIV><DIV><BR> </DIV><DIV>2. Sprinkle the oregano over the tomatoes and season them to taste with salt and pepper. Scatter the onion rings over the tomatoes and place the mozzarella balls, cut sides down, on top of the onions. Sprinkle the basil and scatter the olives over the mozzarella.</DIV><DIV><BR> </DIV><DIV>3. In a small bowl, whisk together the olive oil and vinegar. Season the dressing to taste with salt and pepper. Drizzle it over the salad and serve.</DIV><DIV><DIV></DIV></DIV></DIV><DIV><DIV><B>CHICKEN WINGS SCARPARIELLO-STYLE WITH GORGONZOLA DIPPING SAUCE</B></DIV><DIV><I>These are made with the same flavorings as our world-famous Chicken Scarpariello. We introduced the wings when we were trying to attract the</I> Monday Night Football <I>crowd. Our customers went berserk! You will, too. It’s easy to find chicken wings already jointed and halved.</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 2 to 4</I></DIV><BR><DIV><DIV>CHICKEN</DIV><DIV><BR>8 WHOLE CHICKEN WINGS. CUT INTO 16 <BR>DRUMSTICKS AND WINGS. TIPS <BR>REMOVED AND DISCARDED <BR>1 CUP VEGETABLE OIL <BR>4 TABLESPOONS UNSALTED BUTTER <BR>6 CLOVES GARLIC. PEELED AND <BR>CRUSHED <BR>JUICE OF 1 OR 2 LEMONS <BR>ABOUT 8 DASHES TABASCO OR ANOTHER <BR>HOT PEPPER SAUCE <BR>½ TEASPOON CHOPPED FRESH SAGE <BR>½ TEASPOON CHOPPED FRESH <BR>ROSEMARY <BR>½ TEASPOON CHOPPED FRESH <BR>OREGANO <BR>PINCH OF CRUSHED RED PEPPER <BR>FLAKES <BR>PINCH OF CAYENNE <BR>SALT AND FRESHLY GROUND BLACK <BR>PEPPER <BR>½ CUP CHICKEN STOCK. PAGE 306 <BR>1 SMALL FENNEL BULB. TRIMMED</DIV></DIV><BR><BR><DIV><DIV>MARINADE</DIV><DIV><BR>2 LEMONS. HALVED <BR>2 TABLESPOONS OLIVE OIL <BR>2 TABLESPOONS COARSELY CHOPPED <BR>GARLIC <BR>½ TEASPOON CHOPPED FRESH <BR>ROSEMARY <BR>½ TEASPOON CHOPPED FRESH <BR>OREGANO <BR>½ TEASPOON CHOPPED FRESH SAGE <BR>LEAVES <BR>PINCH OF CAYENNE PEPPER <BR>SALT AND FRESHLY GROUND BLACK <BR>PEPPER</DIV></DIV><BR><BR><DIV><DIV>GORGONZOLA DIPPING SAUCE</DIV><DIV>¾ CUP MAYONNAISE <BR>4 TO 6 OUNCES GORGONZOLA CHEESE. CRUMBLED <BR>¼ CUP HEAVY CREAM OR SOUR CREAM <BR>2 TABLESPOONS FINELY CHOPPED CELERY WITH LEAVES <BR>1 TABLESPOON FINELY CHOPPED SPANISH ONION <BR>1 TEASPOON HOT PEPPER SAUCE SUCH AS TABASCO. OR MORE TO TASTE <BR>½ TEASPOON FINELY CHOPPED GARLIC</DIV></DIV><BR><DIV>TO MARINATE THE CHICKEN</DIV><DIV><BR> </DIV><DIV>1. In a large shallow glass, ceramic, or other nonreactive dish, mix together the juice of the 2 lemons, the squeezed lemon halves, the olive oil, garlic, rosemary, oregano, sage, and cayenne, and salt and pepper to taste.</DIV><DIV><BR> </DIV><DIV>2. Add the chicken wings to the marinade and turn them several times in the mixture to coat them. Distribute the lemon halves around the chicken so that the juice and natural oils in the rind will perfume the chicken. Cover the dish and refrigerate it for 8 hours or overnight.</DIV><DIV><BR> </DIV><DIV>3. Lift the wings from the marinade and let them drain on several layers of paper towels. Pat them with more towels to remove any excess marinade.</DIV><DIV><BR> </DIV><DIV>TO COOK THE CHICKEN</DIV><DIV><BR> </DIV><DIV>1. Preheat the oven to 425°F.</DIV><DIV><BR> </DIV><DIV>2. Pour the vegetable oil into a deep 8- to 10-inch skillet and heat it over medium-high heat for about 3 minutes or until the oil is almost smoking. Using tongs, carefully put as many chicken wings as possible into the skillet. Make sure they do not overlap or crowd each other. Cook the wings for 3 to 4 minutes on each side or until they are crispy and golden brown. Do not turn the wings until one side is crispy. Lift the cooked wings from the pan and transfer them to a shallow baking pan. Fry the remaining chicken wings.</DIV><DIV><BR> </DIV><DIV>3. When all the wings are in the baking pan, transfer it to the oven and cook the wings for about 10 minutes or until they are cooked through.</DIV><DIV><BR> </DIV><DIV>TO FINISH THE DISH</DIV><DIV><BR> </DIV><DIV>1. Meanwhile, discard the cooking oil and wipe the pan with paper towels. Return the pan to the stove and melt 1 tablespoon of the butter over medium heat. Add the garlic and cook it for about 2 minutes, stirring, until it is soft and golden.</DIV><DIV><BR> </DIV><DIV>2. Remove the pan from the heat and swirl in the juice from 1 lemon and the Tabasco. Add the sage, rosemary, oregano, red pepper flakes, and cayenne and season to taste with salt and pepper.</DIV><DIV><BR> </DIV><DIV>3. Pour the stock into the pan, bring the sauce to a boil over medium-high heat, and cook it for 2 to 3 minutes or until it is slightly thickened. Add the remaining 3 tablespoons of butter and stir the sauce over low heat until the butter is well incorporated. The faster you stir, the thicker and more cohesive the sauce will be.</DIV><DIV><BR> </DIV><DIV>4. Taste the sauce and add the remaining lemon juice, if desired. Put the hot chicken wings in the sauce and stir them around to coat them. Adjust the seasonings to taste.</DIV><DIV><BR> </DIV><DIV>5. Cut the fennel bulb in half and slice each half between the ribs into 3-inch lengths. Serve the chicken wings and the fennel with the dipping sauce on the side.</DIV><DIV><BR> </DIV><DIV>TO MAKE THE GORGONZOLA DIPPING SAUCE</DIV><DIV><BR> </DIV><DIV>Combine all the ingredients in a medium-sized bowl and mix them well. Cover the dish with plastic wrap and refrigerate it for at least 1 hour.</DIV><DIV><DIV></DIV></DIV></DIV><DIV><DIV><B>COLD ROASTED FIGS WITH GORGONZOLA, PROSCIUTTO BITS, GRAPES, AND BALSAMIC GLAZE</B></DIV><DIV><I>When figs are in season in the spring and early fall, try this amazing dish. It’s a wonderful marriage of sweet fruit, salty Gorgonzola, and lush, fatty prosciutto that explodes in your mouth. Mark Pelligrino, the sous chef at Carmine’s in Atlantic City, makes a similar appetizer that so enchanted us, we developed this variation on Mark’s invention to serve at all our restaurants. The figs can stand alone or be part of a cold antipasti platter, and either way, they’re a winner. We’re eating more figs in this country now than ever before, and if you haven’t tried them yet, don’t wait another minute.</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 4</I></DIV><BR><DIV><DIV>COLD ROASTED FIGS. ETC.</DIV><DIV>3 TABLESPOONS HEAVY CREAM <BR>2 TABLESPOONS MAYONNAISE <BR>2 OUNCES GORGONZOLA CHEESE <BR>¼ TEASPOON CHOPPED GARLIC <BR>½ TEASPOON CHOPPED FLAT-LEAF <BR>PARSLEY <BR>FRESHLY GROUND BLACK PEPPER <BR>5 RIPE BLACK FIGS. STEMMED <BR>2 TABLESPOONS OLIVE OIL <BR>SALT <BR>2 VERY THIN SLICES PROSCIUTTO <BR>5 FIRM CONCORD GRAPES. HALVED</DIV></DIV><BR><BR><DIV><DIV>BALSAMIC GLAZE</DIV><DIV>2 CUPS GOOD-QUALITY BALSAMIC VINEGAR</DIV></DIV><BR><DIV>1. In the bowl of a food processor fitted with a metal blade, mix together the cream, mayonnaise, cheese, garlic, and parsley. Season the mixture to taste with pepper and process it until it is very smooth. Transfer the mixture to a small bowl and refrigerate it for about 20 minutes or until it is cold but still creamy.</DIV><DIV><BR> </DIV><DIV>2. Preheat the oven to 375°F. Cut the figs in half through the stem. Arrange them, cut sides up, in a baking pan or casserole and sprinkle them evenly with 1 tablespoon of the olive oil. Season them lightly with salt and pepper and bake them for about 10 minutes or until they are tender but still hold their shape. Let the figs cool slightly and then refrigerate them for about 20 minutes or until they are cool.</DIV><DIV><BR> </DIV><DIV>3. Cut the prosciutto into a fine dice.</DIV><DIV><BR> </DIV><DIV>4. Heat the remaining tablespoon of oil in a small sauté pan set over medium heat. When the oil is hot, add the diced prosciutto and cook it slowly for about 10 minutes or until it is crispy and the fat is rendered. Stir the prosciutto as it cooks to break it up into small equal-sized pieces. Drain it on paper towels.</DIV><DIV><BR> </DIV><DIV>5. Transfer the figs, cut sides up, to a platter and carefully push a grape half into the center of each one so that the grape is flush with the fig’s surface.</DIV><DIV><BR> </DIV><DIV>TO MAKE THE BALSAMIC GLAZE</DIV><DIV><BR> </DIV><DIV>1. Place the vinegar in a heavy saucepan and cook it over medium heat until steam rises from the liquid. Transfer the pan to a heat diffuser if you have one and let the vinegar cook, uncovered, very slowly over low heat for 2 to 2½ hours. Do not let it simmer; it must cook very slowly. If you don’t have a diffuser, use a very heavy pan on very low heat, and watch it carefully.</DIV><DIV><BR> </DIV><DIV>2. Reduce the vinegar to a syrupy consistency. You should have about <I></I> cup of glaze. Let it cool before using it. The glaze will keep in the refrigerator for up to 1 month. To reheat, set the bowl over a pan of simmering water and let the glaze heat slowly.</DIV><DIV><BR> </DIV><DIV>TO FINISH THE FIGS</DIV><DIV><BR> </DIV><DIV>1. Spoon the glaze evenly over the figs and then spoon about 1 teaspoon of the Gorgonzola mixture on top of each fig. Sprinkle the figs with the prosciutto and serve.</DIV></DIV><DIV><DIV><B>ROASTED PEPPERS AND MOZZARELLA WITH ANCHOVY</B></DIV><DIV><I>For this colorful and full-flavored salad, we recommend imported Italian anchovies packed in olive oil, which tend to be smoother and less assertive than some other varieties. The small mozzarella balls, called bocconcini, make a big difference, too. Paired with the roasted peppers, they provide a sweet balance to the anchovies for a lovely antipasto.</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 2 to 3</I></DIV><BR><DIV><DIV>3 TO 4 LARGE RED BELL PEPPERS <BR>2 TABLESPOONS FINELY CHOPPED GARLIC <BR>8 TO 10 FRESH BASIL LEAVES. THINLY SLICED <BR>1 TABLESPOON CHOPPED FLAT-LEAF PARSLEY <BR>2 TABLESPOONS OLIVE OIL <BR>SALT AND FRESHLY GROUND BLACK PEPPER <BR>FIVE 1-OUNCE BALLS FRESH MOZZARELLA, HALVED <BR>6 ANCHOVY FILLETS. DRAINED</DIV></DIV><BR><DIV>1. Lightly char the peppers over a gas flame or under a broiler until they are blackened on all sides and soft. Transfer them to a bowl and cover the bowl with plastic wrap. When the peppers are cool enough to handle, remove and discard the skins. Halve the peppers and discard the ribs, seeds, and any accumulated liquid. Lay the peppers flat in a shallow glass or ceramic dish without overlapping them.</DIV><DIV><BR> </DIV><DIV>2. Sprinkle the garlic, basil, and parsley evenly over the peppers and then drizzle them with olive oil. Season them lightly with salt and pepper. Cover the dish with plastic wrap and refrigerate the peppers for at least 6 hours and up to 24 hours. The longer you refrigerate them, the better they will taste.</DIV><DIV><BR> </DIV><DIV>3. To serve, remove the peppers from the refrigerator and allow them to come to room temperature.</DIV><DIV><BR> </DIV><DIV>4. Arrange the peppers on a platter and top them with the mozzarella and anchovies. Spoon any extra dressing left in the dish over the mozzarella.</DIV><DIV><DIV></DIV></DIV></DIV><DIV><DIV><B>PASTA E FAGIOLI SOUP</B></DIV><DIV><I>Every Italian cook makes this wonderful vegetable soup. It’s very forgiving. Just about any sweet, flavorful vegetable can be added to the pot. Ours is traditional, with carrots, onions, and celery and great imported tomatoes (we use San Marzano). The neck bone gives the soup just a hint of smokiness and broadens the flavor so that it’s wholly satisfying. You can substitute a smoked turkey leg for the neck bone, or go vegetarian by omitting the meat altogether and using vegetable stock in place of chicken stock. As if this weren’t enough versatility, if you thicken the soup it can be pan-fried into fritters. (See the Variation at the end of the recipe.) Delicious!</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 4 to 5</I></DIV><BR><DIV><DIV>1 CUP DRIED CANNELLINI OR KIDNEY <BR>BEANS <BR>2 TABLESPOONS OLIVE OIL <BR>1 TABLESPOON SLICED GARLIC <BR>2 OUNCES CHOPPED PANCETTA OR <BR>THICK BACON <BR>1 SMALL ONION. PEELED AND DICED <BR>1 MEDIUM CARROT. PEELED AND DICED <BR>¼ HEART OF CELERY OR 1 RIB CELERY. <BR>DICED <BR>2 BAY LEAVES <BR>2 TEASPOONS CHOPPED FRESH <BR>OREGANO <BR>1 TEASPOON CHOPPED FRESH <BR>ROSEMARY <BR>8 CUPS CHICKEN STOCK PAGE 306 <BR>1 SMALL SMOKED PORK NECK BONE OR <BR>HAM HOCK <BR>SALT AND FRESHLY GROUND BLACK <BR>PEPPER <BR>4 TO 5 CANNED PLUM TOMATOES. <BR>DRAINED <BR>2 OUNCES DITALINI PASTA <BR>1 CUP GRATED PARMESAN CHEESE. PLUS <BR>EXTRA FOR SERVING <BR>2 TABLESPOONS CHOPPED FLAT-LEAF <BR>PARSLEY</DIV></DIV><BR><DIV>1. Place the beans in a large pot or bowl and cover them with 1 or 2 inches of cold water. Let the beans soak at room temperature for at least 6 hours and up to 12 hours. Change the water several times during soaking.</DIV><DIV><BR> </DIV><DIV>2. In a 2-quart saucepan, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until lightly browned. Add the pancetta and cook the mixture slowly so that the garlic and pancetta brown. Add the onions and cook the mixture for 2 minutes, stirring. Add the carrots and celery and cook them for about 3 minutes. Add the bay leaves, oregano, and rosemary and sauté the mixture for about 2 minutes or until the flavors meld. Add the stock and neck bone and bring it to a boil over medium-high heat. Season the stock to taste with salt and pepper.</DIV><DIV><BR> </DIV><DIV>3. Drain the beans, add them to the stock, bring back to a boil, and boil it for about 10 minutes. Using your hands, crush the tomatoes and add them to the soup. Reduce the heat and simmer the soup briskly for about 1 hour. Adjust the heat up or down to maintain the simmer. Check the beans for tenderness; if they are not tender, continue cooking until they are tender but not mushy.</DIV><DIV><BR> </DIV><DIV>4. Increase the heat and boil the soup, stirring it occasionally, for 8 to 10 minutes to intensify its flavors and let it reduce and thicken slightly.</DIV><DIV><BR> </DIV><DIV>5. Reduce the heat to a simmer and add the pasta. Cook the soup, stirring occasionally, for about 12 minutes or until the pasta is al dente. Add the cheese and stir the soup to mix it in.</DIV><DIV><BR> </DIV><DIV>6. Taste it for seasoning, and adjust if necessary.</DIV><DIV><BR> </DIV><DIV>7. Pour the soup into a tureen and ladle the hot soup into serving bowls. Serve it with a parsley garnish and grated cheese on the side.</DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV>VARIATION:</DIV><DIV><DIV><B>PASTA E FAGIOLI FRITTERS</B></DIV><DIV><I>Makes 20 to 25 fritters</I></DIV><BR><DIV><DIV>1 EGG <BR>½ CUP GRATED PARMESAN CHEESE. PLUS MORE FOR GARNISH <BR>1 CUP ALL-PURPOSE OR WONDRA FLOUR <BR>½ CUP OLIVE OIL</DIV></DIV><BR><DIV>To make fritters, let the soup cool for about 1 hour, then cover it and refrigerate it for at least 8 hours or overnight. Preheat the oven to 350°F. Remove the soup from the refrigerator and stir in 1 beaten egg and ½ cup of grated Parmesan cheese. Slowly whisk in 1 cup of all-purpose or Wondra flour until it is absorbed. Return the batter to the refrigerator for at least 10 minutes.</DIV><DIV><BR> </DIV><DIV>Heat 3 tablespoons of olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, spoon the batter into the pan in 2- or 3-tablespoon portions. Lightly tap the tops of the fritters with the bottom of the spoon so that they spread to 2 to 3 inches in diameter. They don’t have to look perfect; the more homemade looking, the better.</DIV><DIV><BR> </DIV><DIV>Cook the fritters for 3 to 4 minutes or until the bottoms are very brown and crispy when you lift the edge with a small spatula and peek. Turn the fritters over; they will be very fragile at this point. Cook them for 2 to 3 minutes longer or until they are browned. Drain the fritters on paper towels. As they cool they will firm up. Repeat the process until all the batter is cooked. Add more oil to the pan as needed. You will use about ½ cup of oil in total.</DIV><DIV><BR> </DIV><DIV>Transfer the fritters to a baking sheet and bake them for 4 to 6 minutes or until they are very hot. Serve them sprinkled with a little Parmesan cheese. These reheat well the next day, too.</DIV><DIV><BR> </DIV><DIV><BR> </DIV></DIV></DIV><DIV><DIV><B>RED AND WHITE ZUPPA DI CLAMS</B></DIV><DIV><I>Here are two recipes for similar clam soups, one red and one white. The red clam soup is sweetened with tomatoes, and the methods for each vary slightly. Whichever you decide to try first, you will be rewarded with a straightforward, tasty soup brimming with good, fresh clam flavor. For heartier soups that are more like stews, brown a little fennel sausage in some olive oil and add it to either recipe to elevate the zuppa to a light main course.</I></DIV><DIV><DIV><B>RED ZUPPA DI CLAMS</B></DIV><DIV><I>Serves 2 to 3</I></DIV><BR><DIV><DIV>2 TABLESPOONS OLIVE OIL <BR>1 TABLESPOON COARSELY CHOPPED <BR>GARLIC <BR>6 FRESH BASIL LEAVES <BR>2 BAY LEAVES <BR>1 TEASPOON CHOPPED FRESH OREGANO <BR>1 TABLESPOON CHOPPED FLAT-LEAF <BR>PARSLEY</DIV></DIV><BR><BR><DIV><DIV>PINCH OF HOT RED PEPPER FLAKES</DIV><DIV>12 TO 14 LITTLENECK CLAMS. RINSED <BR>AND SCRUBBED <BR>¼ CUP WHITE WINE <BR>½ CUP BOTTLED CLAM JUICE <BR>1 CUP CANNED PLUM TOMATOES. <BR>DRAINED AND COARSELY CHOPPED <BR>SALT AND FRESHLY GROUND BLACK <BR>PEPPER</DIV></DIV><BR><DIV>1. In a large sauté pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the basil, bay leaves, oregano, parsley, and red pepper flakes and cook the mixture, stirring, for 30 seconds or until it is fragrant.</DIV><DIV><BR> </DIV><DIV>2. Add the clams and cook them, stirring, for 1 minute. Reduce the heat to medium, cover the pan, and cook them for about 4 minutes more, stirring occasionally. Add the wine, replace the lid, and cook the soup for about 1 minute. Add the clam juice and cook the soup for about 1 minute more.</DIV><DIV><BR> </DIV><DIV>3. Add the tomatoes, replace the lid, increase the heat to high, and cook the soup for 2 to 3 minutes more. Reduce the heat to medium and cook it for 1 or 2 minutes more or until the clams open. With a small knife, pry open any that don’t open, unless they are firmly and stubbornly closed, in which case discard them.</DIV><DIV><DIV></DIV></DIV><DIV>4. Season the soup to taste with salt and pepper, transfer it to a bowl, and serve.</DIV></DIV><DIV><DIV><B>WHITE ZUPPA DI CLAMS</B></DIV><DIV><I>Serves 2 to 3</I></DIV><BR><DIV><DIV>¼ CUP OLIVE OIL <BR>2 TABLESPOONS COARSELY CHOPPED GARLIC <BR>8 FRESH BASIL LEAVES <BR>2 BAY LEAVES <BR>1 TEASPOON CHOPPED FRESH OREGANO <BR>1 TEASPOON CHOPPED FLAT-LEAF PARSLEY <BR>PINCH OF HOT RED PEPPER FLAKES <BR>12 TO 14 LITTLENECK CLAMS. RINSED AND SCRUBBED <BR>¼ CUP WHITE WINE <BR>½ CUP BOTTLED CLAM JUICE<BR>SALT AND FRESHLY GROUND BLACK PEPPER</DIV></DIV><BR><DIV>1. In a large sauté pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the basil, bay leaves, oregano, parsley, and red pepper flakes and cook the mixture, stirring, for 30 seconds or until it is fragrant.</DIV><DIV><BR> </DIV><DIV>2. Add the clams and cook them, stirring, for 1 minute. Reduce the heat to medium, cover the pan, and cook them for about 4 minutes more, stirring occasionally. Add the wine, replace the lid, and cook the soup for about 1 minute. Add the clam juice, replace the lid, and cook the soup for 3 to 4 minutes more or until the clams open. With a small knife, pry open any that don’t open, unless they are firmly and stubbornly closed, in which case discard them.</DIV><DIV><BR> </DIV><DIV>3. Season the soup to taste with salt and pepper, transfer it to a bowl, and serve.</DIV><BR><DIV><DIV><B>HOW TO BUY FRESH CLAMS</B></DIV><DIV>CLAMS CONFUSE A LOT OF PEOPLE BECAUSE THERE ARE BOTH HARD-AND SOFT-SHELLED VARIETIES-YET THE SOFT-SHELLED CLAMS FEEL FIRM TO THE TOUCH. THEIR SHELLS ARE SIMPLY THINNER THAN HARD-SHELL CLAM SHELLS. THE HARD-SHELLED CLAMS WE COOK WITH ARE ATLANTIC QUAHOGS. WHICH RANGE IN SIZE FROM LITTLENECKS TO CHERRYSTONES TO LARGE CHOWDER CLAMS. ON THE PACIFIC COAST. HARD-SHELLED CLAMS ARE ALSO CALLED LITTLENECKS BUT ARE NOT RELATED TO QUAHOGS. SOFT-SHELLED CLAMS HAVE VISIBLE NECKS OR SIPHONS PROTRUDING FROM THEIR SHELLS. ON THE EAST COAST. THESE ARE CALLED STEAMERS, WHILE ON THE WEST COAST RAZOR CLAMS ARE THE MOST COMMON SOFT-SHELLED CLAMS.</DIV><DIV><BR> </DIV><DIV>CLAMS SHOULD BE ALIVE WHEN YOU BUY THEM. THIS MEANS THEIR SHELLS SHOULD BE TIGHTLY CLOSED IF THEY ARE HARD-SHELLED. IF THE SHELLS ARE SLIGHTLY OPEN. TAP THE SHELL GENTLY: IT SHOULD CLOSE IMMEDIATELY. IF NOT. DON’T BUY THE CLAM. SOFT-SHELLED CLAMS MAY BE SLIGHTLY AGAPE BUT WITH THE NECK PROTRUDING. IF YOU TAP THE NECK. IT SHOULD PULL BACK INTO THE LIVE CLAM. AS A RULE. ALL CLAMSHELLS SHOULD BE EVENLY COLORED WITH NO YELLOWING.</DIV><DIV><BR> </DIV><DIV>IF YOU BUY FRESHLY SHUCKED CLAMS (SOME FISH STORES SELL THESE). THE CLAM MEAT SHOULD LOOK PLUMP AND MOIST AND SMELL BRINY AND FRESH. THERE SHOULD BE A LITTLE CLAM LIQUOR (JUICE) IN THE CONTAINER. TOO.</DIV><DIV><BR> </DIV><DIV>WHILE WE URGE EVERYONE TO USE FRESH CLAMS. WE UNDERSTAND IT’S NOT ALWAYS POSSIBLE TO FIND THEM IN EVERY REGION OF THE COUNTRY. IF NO FRESH CLAMS ARE AVAILABLE, BUY HIGH-QUALITY, QUICK-FROZEN. UNCOOKED SHUCKED CLAMS. BOTTLED CLAM JUICE IS A GOOD SUBSTITUTE FOR FISH BROTH. TOO.</DIV></DIV><BR><DIV><DIV></DIV></DIV></DIV></DIV><DIV><DIV><B>RED AND WHITE ZUPPA DI MUSSELS</B></DIV><DIV><I>Just as with the clam zuppas, we offer two different mussel soups, one with tomatoes, one without. They are very similar, and both are light, refreshing, and tasty. If you haven’t tried cooking with mussels, these zuppas are good places to start. Fresh mussels are key, of course, and we suggest you buy Prince Edward Island mussels (sometimes called PEI mussels) or New Zealand mussels (also called green tip mussels), both of which tend to be less sandy than some others and taste of the clean, briny deep. Most mussels are very clean these days, but if those you buy need it, run them under cold water and scrub off any beards or barnacles.</I></DIV><DIV><DIV><B>RED ZUPPA DI MUSSELS</B></DIV><DIV><I>Serves 2 to 3</I></DIV><BR><DIV><DIV>2 TABLESPOONS OLIVE OIL <BR>1 TABLESPOON COARSELY CHOPPED GARLIC <BR>6 FRESH BASIL LEAVES <BR>2 BAY LEAVES <BR>1 TEASPOON CHOPPED FRESH OREGANO <BR>1 TABLESPOON CHOPPED FLAT-LEAF PARSLEY <BR>PINCH HOT RED PEPPER FLAKES <BR>16 TO 20 LARGE MUSSELS. RINSED AND SCRUBBED <BR>¼ CUP WHITE WINE <BR>½ CUP BOTTLED CLAM JUICE <BR>1 CUP CANNED PLUM TOMATOES. DRAINED AND COARSELY CHOPPED</DIV></DIV><BR><DIV>1. In a large sauté pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the basil, bay leaves, oregano, parsley, and red pepper flakes and stir the mixture. Add the mussels and cook them, stirring, for 1 minute.</DIV><DIV><BR> </DIV><DIV>2. Cover the pan and cook the mussels for 3 minutes more, shaking the pan occasionally. Remove the lid and add the white wine. Increase the heat to high and cook the soup for 1 minute.</DIV><DIV><BR> </DIV><DIV>3. Add the clam juice and cook the soup for 1 minute more. Add the tomatoes, bring the soup to a boil, cover the pan, reduce the heat to medium, and simmer the soup for 2 to 3 minutes or until the mussels have opened. With a small knife, pry open any that don’t open, unless they are firmly and stubbornly closed, in which case discard them.</DIV><DIV><BR> </DIV><DIV>4. Season the soup to taste with salt and pepper, transfer it to a bowl, and serve.</DIV></DIV><DIV><DIV><B>WHITE ZUPPA DI MUSSELS</B></DIV><DIV><I>Serves 2 to 3</I></DIV><BR><DIV><DIV>¼ CUP OLIVE OIL <BR>1 TABLESPOON COARSELY CHOPPED GARLIC <BR>8 FRESH BASIL LEAVES <BR>2 BAY LEAVES <BR>1 TEASPOON CHOPPED FRESH OREGANO <BR>1 TEASPOON CHOPPED FLAT-LEAF PARSLEY <BR>PINCH HOT RED PEPPER FLAKES <BR>16 TO 20 LARGE MUSSELS. RINSED AND SCRUBBED <BR>¼ CUP WHITE WINE <BR>½ CUP BOTTLED CLAM JUICE <BR>SALT AND FRESHLY GROUND BLACK PEPPER</DIV></DIV><BR><DIV>1. In a large sauté pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the basil, bay leaves, oregano, parsley, and red pepper flakes and stir the mixture. Add the mussels and cook them, stirring, for 1 minute.</DIV><DIV><BR> </DIV><DIV>2. Cover the pan and cook the mussels for 3 minutes more, shaking the pan occasionally. Remove the lid, and add the white wine. Increase the heat to high and cook the soup for 1 minute.</DIV><DIV><BR> </DIV><DIV>3. Add the clam juice, cover the pan, and reduce the heat to medium. Simmer the soup for 2 to 3 minutes or until the mussels have opened. With a small knife, pry open any that don’t open, unless they are firmly and stubbornly closed, in which case discard them.</DIV><DIV><BR> </DIV><DIV>4. Season the soup to taste with salt and pepper, transfer it to a bowl, and serve.</DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><DIV></DIV></DIV></DIV></DIV><DIV><DIV><B>RUSTIC LENTIL SOUP</B></DIV><DIV><I>This soup turns up most often on the menu at the 91st Street restaurant, where our regulars love it during the cold, icy months when New York is gray and damp. It’s a hearty and warming soup made even more so with the addition of sausage, bacon, and pancetta—all of which can be tossed aside to make this soup vegetarian, with vegetable stock standing in for chicken stock. This is a terrific Sunday night family meal with a good loaf of crusty bread.</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 4</I></DIV><BR><DIV><DIV>2 TABLESPOONS OLIVE OIL <BR>1 TABLESPOON UNSALTED BUTTER <BR>2 OUNCES DICED PANCETTA <BR>2 STRIPS BACON. DICED <BR>1 CLOVE GARLIC. PEELED AND FINELY <BR>CHOPPED <BR>2 CARROTS. CHOPPED <BR>2 RIBS CELERY. CHOPPED <BR>1 ONION. PEELED AND COARSELY <BR>CHOPPED <BR>2 SMALL PLUM TOMATOES. PEELED. <BR>CORED. AND FINELY CHOPPED <BR>5 TO 6 CUPS CHICKEN STOCK. PAGE 306 <BR>2 BAY LEAVES <BR>1 TEASPOON SALT <BR>½ TEASPOON FRESH THYME LEAVES <BR>½ TEASPOON FRESH OREGANO LEAVES <BR>¼ TEASPOON HOT RED PEPPER FLAKES <BR><I></I> TEASPOON FRESHLY GROUND BLACK <BR>PEPPER <BR>1½ CUPS GREEN LENTILS. RINSED AND <BR>DRAINED <BR>1 RUSSET POTATO. PEELED AND DICED <BR>1 TO 2 ITALIAN SWEET OR HOT SAUSAGE <BR>LINKS (ABOUT 5 OUNCES)</DIV></DIV><BR><DIV>1. In a large stockpot, heat the olive oil and butter over medium heat until the butter starts to foam. Add the pancetta and bacon and cook them for about 7 minutes or until the bacon is crispy. Add the garlic and cook the mixture for about 2 minutes or until the garlic has softened. Add the carrots, celery, and onions and cook the mixture for 10 to 12 minutes or until the vegetables are tender and lightly browned.</DIV><DIV><BR> </DIV><DIV>2. Strain the chopped tomatoes through a fine-mesh sieve, pressing on the pulp to extract as much liquid as possible.</DIV><DIV><BR> </DIV><DIV>3. Add 5 cups of the chicken stock to the pot and then stir in the strained tomato pulp, bay leaves, salt, thyme, oregano, red pepper flakes, and black pepper. Add the lentils, increase the heat to medium-high, and bring the soup to a boil. Partially cover the pot and reduce the heat to a simmer. Cook the soup for about 45 minutes.</DIV><DIV><BR> </DIV><DIV>4. Add the potatoes and cook the soup for about 15 minutes, stirring occasionally, or until the lentils and potatoes are tender. Add more chicken stock if the soup becomes too thick.</DIV><DIV><BR> </DIV><DIV>5. Meanwhile, remove the casings from the sausage. In a small nonstick sauté pan over high heat, cook the sausage, breaking it up with a wooden spoon, for 4 to 5 minutes or until it is nicely browned.</DIV><DIV><BR> </DIV><DIV>6. Add the sausage and any fat remaining in the pan to the soup. Simmer for about 5 minutes. Taste the soup and add salt if necessary. Remove the bay leaves and serve.</DIV></DIV><DIV><DIV><B>GARLIC BREAD AND GARLIC BREAD PARMIGIANA</B></DIV><DIV><I>When you place mozzarella on a slice of bread, the bread becomes “parmigiana”—essentially “with cheese.” Don’t ask us why! The semantics may be a little off-kilter, but the flavor of our signature garlic bread is nothing short of spectacular! We get our bread from a local bakery, but if you do not have access to a great Italian bakery, look for rustic Italian bread that measures about four inches across and has an airy crumb that allows the butter to ooze right into it. Yum! We never skimp on the butter. What would be the point?</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 2 to 4</I></DIV><BR><DIV><DIV>4 LARGE ½-INCH-THICK SLICES ITALIAN CAMPOBASSO OR RUSTIC COUNTRY BREAD <BR>4 TABLESPOONS GARLIC BUTTER. PAGE 286. SOFTENED <BR>2 TEASPOONS GRATED ROMANO CHEESE <BR>FOUR ¼-INCH SLICES MOZZARELLA. OPTIONAL</DIV></DIV><BR><DIV>1. Preheat the broiler.</DIV><DIV><BR> </DIV><DIV>2. Toast the bread under the broiler for 1 to 2 minutes or until it is golden brown. Turn the bread and toast the other side for about 1 minute or until it is golden brown.</DIV><DIV><BR> </DIV><DIV>3. Turn off the broiler and preheat the oven to 400°F.</DIV><DIV><BR> </DIV><DIV>4. Spread about 1 tablespoon of the butter on one side of each piece of toast, making sure to cover the entire surface. Sprinkle the grated cheese over the bread.</DIV><DIV><BR> </DIV><DIV>5. Transfer the toasts to a sheet pan. Bake them for about 12 minutes or until they are crispy and lightly browned.</DIV><DIV><BR> </DIV><DIV>6. If using mozzarella, preheat the broiler. Lay a slice of mozzarella on each piece of toast and broil the toasts just until the cheese melts.</DIV><DIV><BR> </DIV><DIV>7. To serve, cut each piece of toast into 2 to 3 pieces and then transfer them to a platter.</DIV><BR><DIV><DIV><B>CAESAR SALAD DRESSING</B></DIV><DIV>MANY RESTAURANTS HAVE THEIR VERSION OF CREAMY CAESAR DRESSING. BUT WE THINK OURS IS THE BEST! LIKE ALL OUR FOOD. IT’S GUTSY AND EXPLODES IN THE MOUTH. WE USE LOTS OF GARLIC, A LIBERAL NUMBER OF ANCHOVIES (ONLY THOSE IMPORTED FROM ITALY). AND HANDFULS OF ROMANO CHEESE, WHICH WE FIND WORKS BETTER THAN PARMESAN FOR THE DRESSING AND SALAD. THE CHEESE HAS DEEPER FLAVOR AND IS MADE FROM SHEEP’S. NOT COW’S. MILK. ALSO. IT’S LESS EXPENSIVE. TO KEEP IT REAL. WE INSIST ON A BLENDED OLIVE OIL (FOR MORE ON THIS, SEE PAGE 60). AT HOME. YOU CAN MAKE THIS DRESSING IN THE FOOD PROCESSOR OR BLENDER AND ADD THE OLIVE OIL SLOWLY AS THE MOTOR WHIRS. IN THE END. THE DRESSING SHOULD BE THICK AND CREAMY AND TASTE PLEASANTLY BUT UNMISTAKABLY OF CHEESE AND GARLIC-WITH JUST A TRACE OF SALTY ANCHOVIES.</DIV></DIV><BR><DIV><BR> </DIV><DIV><BR> </DIV></DIV><DIV><DIV><B>CARMINE’S FAMOUS CAESAR SALAD</B></DIV><DIV><I>When we opened Carmine’s in 1990, great word of mouth meant tables were packed from day one. Our Caesar salad was an instant hit and to this day remains a top seller. Try it and you will understand why!</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 4; makes about 1½ cups dressing</I></DIV><BR><DIV><DIV>SALAD DRESSING</DIV><DIV>6 ANCHOVY FILLETS <BR>3 CLOVES GARLIC. PEELED <BR>2 LARGE EGG YOLKS <BR>¼ CUP RED WINE VINEGAR <BR>JUICE OF 1 SMALL LEMON <BR>1 CUP OLIVE OIL <BR>8 TABLESPOONS GRATED ROMANO <BR>CHEESE <BR>1 TABLESPOON CHOPPED FLAT-LEAF <BR>PARSLEY <BR>¼ TEASPOON DRIED OREGANO <BR>SALT AND FRESHLY GROUND BLACK <BR>PEPPER</DIV></DIV><BR><BR><DIV><DIV>CROUTONS</DIV><DIV>3 TABLESPOONS OLIVE OIL <BR>1 TABLESPOON MINCED GARLIC <BR>¼ TEASPOON DRIED OREGANO <BR>FOUR ¾-INCH-THICK SLICES ITALIAN <BR>CAMPOBASSO OR RUSTIC COUNTRY <BR>BREAD <BR>5 TABLESPOONS GRATED ROMANO <BR>CHEESE <BR>1 TABLESPOON CHOPPED FLAT-LEAF <BR>PARSLEY</DIV></DIV><BR><BR><DIV><DIV>SALAD</DIV><DIV>1 LARGE HEAD ROMAINE LETTUCE (ABOUT 1 POUND)<BR>3 ANCHOVY FILLETS. FOR GARNISH</DIV></DIV><BR><DIV>TO MAKE THE DRESSING</DIV><DIV><BR> </DIV><DIV>1. In a blender or food processor, puree the 6 anchovy fillets. Add the garlic and blend the mixture until it is well mixed. Add the egg yolks and blend the mixture for about 2 minutes. Turn off the motor, add the vinegar and lemon juice, and pulse the mixture for 30 seconds. With the motor running, add the olive oil in a slow, steady stream until it is incorporated. Add the cheese, parsley, and oregano and pulse the mixture for 10 seconds. Season the dressing to taste with salt and pepper. Transfer it to a glass or rigid plastic container, cover it tightly, and refrigerate it for at least 4 hours and up to 24 hours. Chilling the dressing thickens it and the thicker it gets, the better it will adhere to the lettuce.</DIV><DIV><BR> </DIV><DIV>TO MAKE THE CROUTONS</DIV><DIV><BR> </DIV><DIV>1. Preheat the oven to 350°F.</DIV><DIV><BR> </DIV><DIV>2. In a large mixing bowl, stir together the olive oil, garlic, and oregano. Whisk the mixture well.</DIV><DIV><BR> </DIV><DIV>3. Trim the crusts from the bread and cut each slice into 1-inch squares. Place the bread cubes in the bowl and toss them until they are well coated with the oil.</DIV><DIV><BR> </DIV><DIV>4. Spread the bread cubes on a baking sheet and bake them for 10 to 15 minutes, stirring occasionally, until they are crispy and browned.</DIV><DIV><BR> </DIV><DIV>5. Transfer the croutons to a bowl, add 2 tablespoons of the cheese and the parsley, and toss them together well. Set the croutons aside.</DIV><DIV><BR> </DIV><DIV>TO PREPARE THE LETTUCE</DIV><DIV><BR> </DIV><DIV>1. Tear the lettuce into bite-sized pieces, wash it thoroughly in cold water, and spin it dry or dry it with paper towels. Transfer the lettuce to a plastic bag or similar container and refrigerate it until it is cold and crispy.</DIV><DIV><BR> </DIV><DIV>TO ASSEMBLE THE SALAD</DIV><DIV><BR> </DIV><DIV>1. Place the lettuce in a bowl. Add the croutons and 2 tablespoons of the cheese. Spoon 1 cup of the dressing over the salad and mix them together well, using your hands or tongs. Reserve the remaining dressing for another use.</DIV><DIV><BR> </DIV><DIV>2. Pile the salad on a platter and top it with the remaining tablespoon of cheese. Place the 3 anchovies on top of the salad.</DIV></DIV><DIV><DIV><B>CARMINE’S SALAD</B></DIV><DIV><I>Whew! This salad may seem to have everything in it except the proverbial kitchen sink, but that makes it a robust and incredibly tasty dish that is well worth the effort it takes to buy and prepare the ingredients. Lots of verve; lots of full, gorgeous flavors! It’s Michael Ronis’s favorite and is an homage to an old-fashioned Italian American antipasti platter, with the ingredients chopped and tossed in a salad.</I></DIV><DIV><BR> </DIV><DIV><I>Serves 2 to 4</I></DIV><BR><DIV><DIV>½ MEDIUM-SIZED HEAD ICEBERG <BR>LETTUCE <BR>1 MEDIUM-SIZED HEAD RADICCHIO <BR>2 BUNCHES WATERCRESS OR 2 TO 3 <BR>BUNCHES ARUGULA <BR>½ CUP COARSELY CHOPPED GENOA <BR>SALAMI <BR>½ CUP COARSELY CHOPPED <BR>MORTADELLA <BR>½ CUP DICED PROVOLONE <BR>½ MEDIUM-SIZED RED ONION. PEELED <BR>AND THINLY SLICED <BR>½ SMALL CUCUMBER. PEELED AND CUT <BR>INTO SMALL CHUNKS <BR>5 PEPPERONCINI PEPPERS <BR>5 LARGE GREEN OLIVES. PITTED <BR>5 BLACK OLIVES. SUCH AS KALAMATA OR <BR>GAETA. PITTED <BR>3 RADISHES. TRIMMED AND THINLY <BR>SLICED <BR>1 LARGE RIPE TOMATO. CORED AND CUT <BR>INTO 8 WEDGES <BR>¼ TO ½ CUP CARMINE’S VINAIGRETTE, <BR>PAGE 287 <BR>PINCH OF DRIED OREGANO <BR>SALT AND FRESHLY GROUND BLACK <BR>PEPPER</DIV></DIV><BR><DIV>1. Cut the iceberg lettuce into 3 equal pieces and then cut each piece into quarters. Place the lettuce in a large bowl filled with ice-cold water.</DIV><DIV><BR> </DIV><DIV>2. Core and halve the radicchio and then cut each half into 3 pieces. Add it to the bowl.</DIV><DIV><BR> </DIV><DIV>3. Remove the stems from the watercress or arugula and add it to the bowl. Using your hands, swish the greens around, breaking up the iceberg lettuce and radicchio leaves. Spin the greens dry or dry them with paper towels. Transfer them to a plastic bag or similar container and refrigerate them until they are cold and crispy.</DIV><DIV><BR> </DIV><DIV>4. In a large bowl, mix together the salami, mortadella, provolone, onions, cucumbers, pepperoncini, olives, radishes, and tomatoes. Add the lettuce, radicchio, and watercress and gently toss the salad to combine the ingredients.</DIV><DIV><BR> </DIV><DIV>5. Spoon about ¼ cup of the vinaigrette over the salad and toss it again. Add the oregano and season the salad to taste with salt and pepper. Add more dressing, if desired. Transfer the salad to a serving bowl or platter, arranging the tomatoes on top and around the edge.</DIV><BR><DIV><DIV><B>THE OLIVE OIL QUESTION</B></DIV><DIV>SOME OF OUR RECIPES CALL FOR “OLIVE OIL” WHILE OTHERS CALL FOR “EXTRA-VIRGIN OLIVE OIL.” YOU CAN IGNORE THESE SPECIFICATIONS IF YOU WISH. BUT WE’D LIKE TO EXPLAIN THE METHOD TO OUR MADNESS. THERE IS A DIFFERENCE BETWEEN THE TWO. BOTH IN FLAVOR AND IN HOW YOU’LL USE THEM IN THE KITCHEN.</DIV><DIV><BR> </DIV><DIV>EXTRA-VIRGIN OLIVE OIL IS MADE FROM THE FIRST PRESSING OF THE OLIVES AND IS GREEN-GOLD IN COLOR AND FRUITY AND RICH IN FLAVOR. THIS IS PREFERRED FOR VINAIGRETTES. FOR DRIZZLING OVER FINISHED DISHES. AND FOR DIPPING BREAD. WHEN THE OLIVE OIL IS NOT GOING TO BE COOKED. REACH FOR THE EXTRA-VIRGIN.</DIV><DIV><BR> </DIV><DIV>PURE OLIVE OIL. ALSO CALLED MILD. LIGHT. OR SIMPLY “OLIVE OIL.” IS MADE NOT FROM THE VERY FIRST PRESS OF THE OLIVES. AS IS EXTRA-VIRGIN OLIVE OIL, BUT FROM A LATER PRESS. IT’S STILL VERY GOOD BUT MIGHT BE PALER IN COLOR. MORE GOLD THAN GREEN. AND LESS FRUITY IN FLAVOR. AS A RULE. IT’S ALSO LESS EXPENSIVE.</DIV><DIV><BR> </DIV><DIV>AT CARMINE’S WE USE A CUSTOMIZED BLEND OF PURE OLIVE OIL AND EXTRA-VIRGIN FOR JUST ABOUT EVERYTHING. IT’S WORTH IT TO US: WE GO THROUGH A LOT OF OLIVE OIL EVERY DAY AND LIKE TO MAKE SURE THE OIL WE USE MAKES EVERY DISH BETTER. YOU CAN MIX YOUR OWN 50/50 BLEND OF PURE AND EXTRA-VIRGIN OLIVE OIL IF YOU WANT TO APPROXIMATE OUR OIL. BUY A BLEND YOU LIKE. OR USE EITHER PURE OR EXTRA-VIRGIN OLIVE OIL. PICKING THE ONE YOU THINK WORKS BEST IN A DISH.</DIV><DIV><BR> </DIV><DIV>TASTE DIFFERENT BRANDS AND DECIDE WHICH YOU PREFER. WE LIKE OLIVE OILS IMPORTED FROM ITALY. FINDING THEY WORK BEST WITH THE FOOD WE COOK.</DIV></DIV><BR></DIV><DIV><DIV><B>BOSTON LETTUCE SALAD WITH RICOTTA SALATA AND ROASTED VEGETABLES</B></DIV><DIV><I>Serves 4 to 6</I></DIV><BR><DIV><DIV>SALAD</DIV><DIV>3 MEDIUM-SIZED HEADS OF BOSTON <BR>LETTUCE <BR>1 LARGE CARROT. PEELED AND CUT INTO <BR>LARGE MATCHSTICKS <BR>5 TABLESPOONS OLIVE OIL <BR>18 MEDIUM-SIZED CREMINI MUSHROOMS <BR>SALT AND FRESHLY GROUND BLACK <BR>PEPPER <BR>1 ROASTED RED PEPPER. PAGE 303 <BR>6 TO 8 LARGE KALAMATA OLIVES <BR>½ RED ONION. THINLY SLICED <BR>2 LARGE RIPE PLUM TOMATOES. CUT IN <BR>HALF <BR>1 CUP GRATED (USE THE LARGE HOLES <BR>ON A BOX GRATER) RICOTTA SALATA</DIV></DIV><BR><BR><DIV><DIV>DRESSING</DIV><DIV>1 EGG YOLK <BR>1 TEASPOON FINELY CHOPPED SHALLOTS <BR>6 TABLESPOONS WHITE WINE VINEGAR <BR>¼ CUP OLIVE OIL <BR>4 TEASPOONS FRESH LEMON JUICE <BR>PINCH BLACK PEPPER <BR>½ TEASPOON SALT <BR>12 LEAVES FRESH BASIL, CHOPPED</DIV></DIV><BR><DIV>1. Three hours or more before putting this salad together do the following: Take the Boston lettuce and cut it in half through the core. Soak the cut heads in cold water for 5 minutes, take them out of the water, and slightly squeeze them without bruising. Place them onto a pan lined with several layers of paper towels to absorb the water. Pat them dry on top with more paper towels to absorb any remaining water. Remove all the paper towels on the tray and reline with still more paper towels and lay the lettuce heads on top of these new towels. Place this tray in the refrigerator until you are ready to use it.</DIV><DIV><DIV></DIV></DIV><DIV>2. Place the carrot into a bowl with 2 tablespoons of the olive oil, and salt and pepper to taste. Toss and place onto a small Pyrex baking dish and bake at 400°F. until they are tender and have a roasted appearance, approximately 15 minutes. Remove them from the pan and reserve.</DIV><DIV><BR> </DIV><DIV>3. Wash and then dry the cremini mushrooms. Place them into a bowl and mix them with 3 tablespoons of olive oil. Add a pinch of salt and pepper. Roast these in the same pan as the carrots until they are tender, the caps have slightly dried out, and all the moisture has been evaporated. Reserve</DIV><DIV><BR> </DIV><DIV>4. Chop a roasted red pepper that you’ve prepared according to our recipe. Reserve.</DIV><DIV><BR> </DIV><DIV>TO PREPARE THE DRESSING</DIV><DIV><BR> </DIV><DIV>Place the egg yolk, the shallots, and the vinegar in a small bowl and, using a hand whip, beat the mixture well for 2 to 3 minutes until the mixture is well blended. Add the olive oil slowly. You are basically making mayonnaise. Once all the olive oil has been added, add the lemon juice and salt and pepper and beat for another 2 minutes until everything has been well mixed. Add the basil and stir. Refrigerate until ready to use. This can be made the day before.</DIV><DIV><BR> </DIV><DIV>TO ASSEMBLE</DIV><DIV><BR> </DIV><DIV>Take a large chilled platter and put approximately 4 to 5 heaping tablespoons of the dressing on the bottom. Carefully remove the stem out of each head of lettuce. Place the Boston lettuce cut side up on the dressing until all the heads are next to each other. Sprinkle the carrots, mushrooms, olives, and sliced onions over the entire salad. Dip the tomato halves into the dressing and place them on the corners of the salad. Place about 4 to 5 tablespoons of the dressing on the salad, making sure to cover as much of the lettuce as possible. Sprinkle the ricotta over the entire surface. Sprinkle the top with the chopped roasted red pepper and serve.</DIV></DIV><DIV><DIV><B>MISTI SALAD WITH FALL FRUITS AND WALNUTS</B></DIV><DIV><I>Our customers are insane about this salad, which was developed by Glenn Rolnick, our corporate executive chef, and Luis Javier, the chef at the 44th Street Carmine’s. As long as we can get good pears, it’s on the menu, which means it’s especially good in the fall and winter—and the dried cranberries and nuts just make it better. It’s easy to make at home, too, because mixed baby greens are sold just about everywhere these days.</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 4 to 6</I></DIV><BR><DIV><DIV>10 OUNCES MIXED BABY GREENS (6 TO 7 PACKED CUPS) <BR>10 GRAPE TOMATOES <BR>¼ CUP THINLY SLICED CARROTS <BR>¼ CUP THINLY SLICED FENNEL <BR>2 TABLESPOONS DRIED CRANBERRIES <BR>2 TABLESPOONS TOASTED WALNUT HALVES <BR>¼ RED ONION. PEELED AND THINLY SLICED <BR>¼ GRANNY SMITH APPLE <BR>¼ RIPE ANJOU PEAR <BR>ABOUT 6 TABLESPOONS CRUMBLED GORGONZOLA CHEESE <BR>½ CUP CARMINE’S VINAIGRETTE. PAGE 287 <BR>SALT AND FRESHLY GROUND BLACK PEPPER</DIV></DIV><BR><DIV>1. Place the baby greens in a large salad bowl. Add the tomatoes, carrots, fennel, cranberries, walnuts, and onions.</DIV><DIV><BR> </DIV><DIV>2. Peel, core, and thinly slice the apple and pear and add them to the salad. Toss the salad gently and then sprinkle it with the cheese. Pour the vinaigrette over the salad and toss it to mix it well. Season the salad to taste with salt and pepper and serve.</DIV></DIV><DIV><DIV><B>CHOPPED GRILLED CHICKEN SALAD</B></DIV><DIV><I>This is not a salad you make at the last minute, but it’s a salad sure to make everyone happy. It’s a deliciously composed chicken salad that is meant to be a main course. You can make the different components in stages, which makes the salad a lot easier to assemble in the long run. We love how the roasted veggies taste with the grilled chicken, small orzo pasta, and the crisp salad greens, plus the little bursts of salty, piquant flavor supplied by the olives and cheese. Michael Ronis created this salad after numerous trips to Los Angeles, where the concept of chopped salads deserves a star on the Hollywood Walk of Fame. With this one in our repertoire, Hollywood had better watch out!</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 3 to 4</I></DIV><BR><DIV><DIV>CHICKEN</DIV><DIV>1 TEASPOON OLIVE OIL <BR>1 TEASPOON GARLIC POWDER <BR>1 CLOVE GARLIC. PEELED AND FINELY <BR>CHOPPED <BR>1 TEASPOON CHOPPED FLAT-LEAF <BR>PARSLEY <BR>½ TEASPOON CHOPPED FRESH <BR>ROSEMARY <BR>½ TEASPOON SALT <BR>¼ TEASPOON DRIED OREGANO <BR>FRESHLY GROUND BLACK PEPPER <BR>ONE 8-OUNCE BONELESS. SKINLESS <BR>CHICKEN BREAST</DIV></DIV><BR><BR><DIV><DIV>ROASTED VEGETABLES</DIV><DIV>¼ CUP FRESH OR FROZEN GREEN BEANS <BR>1 LARGE PORTOBELLO MUSHROOM <BR>1 MEDIUM-SIZED ZUCCHINI <BR>1 YELLOW SQUASH <BR>1 CARROT <BR>1 SMALL RED ONION. PEELED <BR>½ FENNEL BULB <BR>2 TEASPOONS OLIVE OIL <BR>1 TEASPOON GARLIC POWDER <BR>¼ TEASPOON DRIED OREGANO <BR>SALT AND FRESHLY GROUND BLACK <BR>PEPPER</DIV></DIV><BR><BR><DIV><DIV>SALAD</DIV><DIV>ABOUT 5 OUNCES LOOSELY PACKED <BR>MIXED GREENS (ABOUT 3 LOOSELY <BR>PACKED CUPS). COARSELY CHOPPED <BR>1 LARGE RIPE TOMATO. COARSELY <BR>CHOPPED <BR>10 GAETA OLIVES. PITTED AND CHOPPED <BR>1 ROASTED RED PEPPER. CHOPPED. <BR>PAGE 303 <BR>¼ CUP SHAVED ASIAGO CHEESE <BR>¼ TO <I></I> CUP CARMINE’S VINAIGRETTE. <BR>PAGE 287 <BR>SALT AND FRESHLY GROUND BLACK <BR>PEPPER <BR>2 SLICES GARLIC BREAD. PAGE 55</DIV></DIV><BR><BR><DIV><DIV>ORZO</DIV><DIV>2 OUNCES ORZO</DIV></DIV><BR><DIV>TO MARINATE AND COOK THE CHICKEN</DIV><DIV><BR> </DIV><DIV>1. In a shallow glass or ceramic bowl, mix together the olive oil, garlic powder, chopped garlic, parsley, rosemary, salt, oregano, and black pepper to taste. Add the chicken and turn it several times to coat it. Cover the bowl with plastic wrap and refrigerate it for at least 2 hours and up to 4 hours.</DIV><DIV><BR> </DIV><DIV>2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot. If you prefer, preheat the broiler.</DIV><DIV><BR> </DIV><DIV>3. Lift the chicken from the marinade and let any excess drip off. Grill or broil the chicken for about 3 minutes on each side, or until it is cooked through and golden brown. Transfer it to a plate and set it aside.</DIV><DIV><BR> </DIV><DIV>TO PREPARE THE VEGETABLES</DIV><DIV><BR> </DIV><DIV>1. Preheat the oven to 400°F.</DIV><DIV><BR> </DIV><DIV>2. In a small saucepan, blanch the green beans in lightly salted boiling water over medium-high heat for about 1 minute or until they are bright green. Drain them and set them aside.</DIV><DIV><BR> </DIV><DIV>3. Cut the mushroom, zucchini, squash, carrot, onion, and fennel into thick slices or large pieces and transfer them to a bowl. Add the green beans to the bowl.</DIV><DIV><BR> </DIV><DIV>4. Drizzle the olive oil over the vegetables, sprinkle them with the garlic powder and oregano, and gently toss them to mix the ingredients. Season them to taste with salt and pepper.</DIV><DIV><BR> </DIV><DIV>5. Spread the vegetables on a baking sheet and bake them for 12 to 15 minutes or until they are tender and nicely browned. Transfer them to a platter and set them aside to cool.</DIV><DIV><BR> </DIV><DIV>6. Chop the cooled vegetables into 1- to 1½-inch long pieces and transfer them to a large bowl.</DIV><DIV><BR> </DIV><DIV>TO PREPARE THE ORZO</DIV><DIV><BR> </DIV><DIV>1. In a large pot filled with boiling salted water, cook the orzo over medium-high heat for 7 to 8 minutes or until it is al dente. Drain the orzo and rinse it under cold water. Add it to the chopped vegetables and toss them together.</DIV><DIV><BR> </DIV><DIV>TO ASSEMBLE THE SALAD</DIV><DIV><BR> </DIV><DIV>1. Add the mixed greens and the tomatoes to the vegetable mixture. Cut the chicken into ½-inch cubes and add them to the salad.</DIV><DIV><BR> </DIV><DIV>2. Add the olives, roasted pepper, and Asiago cheese. Gently toss the salad to combine the ingredients. Drizzle the salad with the vinaigrette and season it to taste with salt and pepper. Gently toss the salad. To serve, cut each slice of garlic bread into 3 pieces and arrange them around the salad.</DIV></DIV><DIV><DIV><B>GRILLED PORTOBELLO SALAD</B></DIV><DIV><I>Our customers love this warm mushroom salad, in which fresh greens are topped with meaty marinated and grilled portobellos and drizzled with an earthy dressing. It may seem fussy to bake and then grill the mushrooms, but the two-step process makes the flavor outstanding—and you can always broil the mushrooms if that is easier. This is a lovely dish to serve for a party, or to make for your family when you’re in the mood for something a little dressy.</I></DIV><DIV><BR> </DIV><DIV><BR> </DIV><DIV><I>Serves 2</I></DIV><BR><DIV><DIV>MARINADE AND MUSHROOMS</DIV><DIV>¼ CUP OLIVE OIL <BR>1 CLOVE GARLIC. PEELED AND FINELY <BR>CHOPPED <BR>½ TEASPOON CHOPPED FRESH <BR>ROSEMARY <BR>½ TEASPOON CHOPPED FRESH <BR>OREGANO <BR>½ TEASPOON CHOPPED FLAT-LEAF <BR>PARSLEY <BR>½ TEASPOON SALT <BR>FRESHLY GROUND BLACK PEPPER <BR>4 LARGE PORTOBELLO MUSHROOMS <BR>¼ CUP BALSAMIC VINEGAR</DIV></DIV><BR><BR><DIV><DIV>SALAD</DIV><DIV>ABOUT 5 OUNCES ARUGULA OR BABY <BR>SPINACH. WASHED AND DRIED (ABOUT <BR>3 LOOSELY PACKED CUPS)</DIV></DIV><BR><DIV>TO PREPARE THE MARINADE, MUSHROOMS. AND DRESSING</DIV><DIV><BR> </DIV><DIV>1. Whisk together the olive oil, garlic, rosemary, oregano, parsley, and salt. Season the marinade to taste with black pepper.</DIV><DIV><BR> </DIV><DIV>2. Remove and discard the stems and gills from the mushrooms. Gently wipe the mushrooms clean with paper towels.</DIV><DIV><BR> </DIV><DIV>3. Transfer the mushrooms to a shallow baking dish. Pour the marinade over the mushrooms and turn them to coat all sides. Set them aside for 20 minutes, turning them occasionally.</DIV><DIV><BR> </DIV><DIV>4. Preheat the oven to 350°F.</DIV><DIV><BR> </DIV><DIV>5. Bake the mushrooms for about 15 minutes or until they are tender. Using a slotted spoon, transfer the mushrooms to a plate and set them aside.</DIV><DIV><BR> </DIV><DIV>6. Strain the pan juices through a fine-mesh sieve into a small bowl. Whisk in the balsamic vinegar and set the dressing aside.</DIV><DIV><BR> </DIV><DIV>7. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable cooking oil spray. The coals or heating elements should be medium-hot. Or preheat the broiler.</DIV><DIV><BR> </DIV><DIV>8. Grill or broil the mushrooms for about 8 minutes on each side or until they are slightly charred and hot.</DIV><DIV><BR> </DIV><DIV>TO ASSEMBLE THE SALAD</DIV><DIV><BR> </DIV><DIV>1. Spread the arugula or spinach on a platter. Put the mushrooms on top of the greens. Drizzle the reserved dressing over the mushrooms and greens and serve.</DIV><DIV><DIV></DIV></DIV></DIV></DIV><DIV><I>Photographs copyright © 2008 by Alex Martinez Book design and composition by Gretchen Achilles Production Manager: Cheryl Mamaril</I></DIV></DIV></DIV> <BR><BR><i>Continues...</i> <!-- copyright notice --> <br></pre> <blockquote><hr noshade size='1'><font size='-2'> Excerpted from <b>Carmine's Family-Style Cookbook</b> by <b>Michael Ronis</b> Copyright © 2008 by Michael Ronis. Excerpted by permission.<br> All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.<br>Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.