• 2½ cups granulated sugar

• 4 cups of water, enough to cover pears
• Juice of 2 lemons
• 4 strips lemon rind
• Pinch of cinnamon
• 4 medium-large Bartlett or Comice pears, under ripe, peeled
• 5 tablespoons heavy cream
• ½ cup strong espresso
• ½ cup coarsely chopped bittersweet chocolate
• 1 tablespoon unsalted butter
• 2 tablespoons Grand Marnier
• 8 amarettini, coarsely chopped
• 4 sprigs fresh mint
• 15 raspberries

Combine the water and sugar in a pot just large enough to hold the 4 pears. Bring to a boil and add the lemon juice, lemon rind, and cinnamon.

Boil for 5 minutes. Carefully lower the pears into the sugar syrup and cook over moderate heat for 15–20 minutes.

Remove the pears from the syrup and cool. Combine the cream and espresso in a small pan and cook over moderate heat for 4 minutes, or until mixture thickens.

Add the chocolate. Stir until the chocolate melts and blends with the cream and espresso. Stir in the butter and the Grand Marnier.

Cook for another 4–6 minutes, stirring constantly with a wooden spoon.

Divide the chocolate sauce evenly among 4 plates. Slice each pear into 6–8 slices and place them on the sauce.

Sprinkle the amarettini on the pears. Garnish with mint and raspberries.

Serves 4

• 1 cup each raspberries, blackberries, mulberries, strawberries, quartered

• 8 large egg yolks
• ½ cup granulated sugar
• 1 cup sweet Marsala
• 1 cup heavy cream
• 4 sprigs mint, for garnish

Wash the berries under cold running water. Pat them dry with paper towels.

In a copper saucepan or bowl, combine the egg yolks and sugar and whisk until foamy, then set the saucepan or bowl over a pot of gently simmering water (or use a double boiler).

Continue whisking until the yolks start to thicken.

Add the Marsala and whisk constantly until the mixture doubles in volume, 4–5 minutes. Do not let the mixture boil or the eggs will curdle.

Transfer the mixture to a bowl and refrigerate about 2 hours.

Before serving, whip the cream and fold it into the egg yolk mixture thoroughly.

Divide the zabaglione evenly among 4 plates and top with berries. Garnish with a mint sprig.

Serves 4

• 6 tablespoons extra-virgin olive oil, divided

• 2∕3 cup thinly julienned Italian prosciutto
• 2 large garlic cloves, minced
• 2 tablespoons unsalted butter
• All-purpose flour, for dredging
• 8 3 -ounce scaloppine, ¼-inch thick, pounded to 1∕8 inch
• 2 tablespoons Modena balsamic vinegar
• 1 tablespoons chicken stock
• 1 pound arugula, leaves only, minced, plus more for garnish
• 2 cups minced, drained canned tomatoes
• Salt and pepper

In a skillet, heat 2 tablespoons olive oil over moderate heat, until hot but not smoking. Add the prosciutto and garlic and cook, stirring, until the garlic is golden, about 5 minutes. Transfer to a plate.

Heat 1 tablespoon olive oil and ½ tablespoon butter in a large skillet over medium heat. Dredge the scaloppine in flour. When the butter is completely melted, put as many scaloppine in the pan as will fit without touching.

Sauté for 2 minutes on each side. Season with salt and pepper to taste. Remove the scaloppine from the pan to a warm plate and cover with aluminum foil to keep warm.

Pour all the fat from the skillet and return the skillet to the heat. Add the balsamic vinegar and stock to the skillet and cook, scraping up any browned bits, until the liquid is nearly evaporated.

Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and prosciutto and cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper to taste.

Divide the scaloppine evenly among 4 warmed plates and top with the sauce.

Garnish with arugula.

Serves 4

• 20 basil leaves, minced

• 1 garlic clove, minced
• ½ tablespoon Champagne mustard
• 2 egg yolks
• 1 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 6-ounce fresh corvina fillets
• ½ cup water
• 2 tablespoons dry white wine
• ¼ cup fish stock
• 2 tablespoons clam juice
• 4 large romaine lettuce leaves
• 1 medium tomato rose
• Salt and pepper

In a large bowl blend the basil, garlic, mustard, and egg yolks, using a whisk. Add the oil a little at a time, whisking constantly, until a soft mayonnaise-like cream is obtained.

Add salt to taste and lemon juice and blend well. Set aside.

Clean the fish fillets under cold running water. Pat them dry with paper towels and season with salt and pepper to taste. In a saucepan over medium-high heat combine the water, wine, fish stock, and clam juice, and stir a few times; add the fillets. Cook 5–6 minutes.

Remove the fillets from the pan and turn off the heat.

Scald the lettuce leaves in the fish-cooking liquid and then spread them out on a warmed serving platter. Place the fillets atop the lettuce leaves and pour the dressing over them. Garnish with the tomato rose.

Serve on warmed plates.

Serves 4

Wine pairings: Friuli-Venezia-Giulia Pinot Bianco del Collio; Geyser Peak Chardonnay

• 1 cup fresh bread crumbs

• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons minced black Italian Gaeta olives
• 2 tablespoons chopped oilpacked sun-dried tomatoes, 1tablespoon oil reserved
• 1 tablespoon Modena balsamic vinegar
• 2 tablespoons coarse salt
• 1 pound premium Italian linguine
• 1 pound small shrimp, peeled and deveined
• ¾ cup dry white wine
• 1 cup finely chopped ripe tomatoes
• 2 tablespoons minced Italian parsley
• ½ cup shredded pecorino cheese
• Salt and pepper

Preheat the oven to 400°F.

On a baking sheet, toss the bread crumbs with 1 tablespoon of the olive oil and season with salt and pepper to taste. Bake for 12 minutes.

In a bowl, combine the olives, sun-dried tomatoes, balsamic vinegar, 1 tablespoon of the olive oil, and the reserved oil from the tomatoes. 

Start to cook the pasta 5 minutes before you start the sauce. In a large pot bring 6 quarts of water to a full boil. Add the 2 tablespoons of coarse salt. Gradually add the pasta and cook for 8 minutes, stirring frequently. Drain the pasta and return it to the pot.

In a large skillet, heat the remaining tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper to taste and add to the skillet. Cook over high heat about 2 minutes on each side.

Transfer the shrimp to a bowl and keep them warm. Add the wine to the skillet and cook, scraping up any browned bits, until reduced to ¼ cup, about 3 minutes. Add any accumulated juices from the shrimp and remove the pan from the heat.

In a bowl toss the tomatoes with the parsley and season with salt and pepper to taste.

Add the wine sauce, the olive mixture, and the tomatoes to the pasta, season with salt and pepper again, and toss 3–4 times.

Arrange the shrimp on the pasta. Scatter the pecorino cheese and bread crumbs over the pasta. Divide evenly among 4 warmed plates.

Serves 4

• 2 tablespoons coarse salt

• 2 pounds broccoli rabe, trimmed and stalks cut crosswise into 3-inch pieces
• 1 pound premium Italian orecchiette
• 2 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, sliced
• ½ teaspoon red pepper flakes
• 6 oil-packed anchovies, drained
• ¾ cup chicken stock
• ½ cup freshly grated Parmesan cheese
• Salt and pepper

In a large pot bring 6 quarts of water to a full boil. Add the 2 tablespoons of coarse salt and the broccoli rabe and cook for 3 minutes. Using a slotted spoon transfer the broccoli rabe to a large bowl and cool. Keep the water at a boil and set aside ½ cup of the broccoli water.

Start to cook the pasta 5 minutes before you start the sauce. Gradually add the pasta to the boiling broccoli rabe water and cook for 10 minutes, stirring frequently. Drain the pasta and return it to the pot.

While the pasta is cooking, heat 1½ tablespoons olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic and red pepper and cook, stirring constantly, until the garlic is golden, about 2 minutes.

Add the anchovies and with a fork mash them into the oil until smooth, about 2 minutes. Add the chicken stock and scrape up any browned bits from the bottom of the pan. Cook until the stock is reduced by 2/3, 5–7 minutes.

Return the broccoli rabe to the pan and cook until heated through, about 1 minute. Add the broccoli rabe mixture and the remaining half tablespoonful of oil to the pasta. Toss 3–4 times. If the pasta is too dry, add ½ cup of broccoli cooking water to moisten it.

Divide evenly among 4 warmed plates, sprinkle with Parmesan cheese, and serve.

Serves 4

• 3 red bell peppers

• 1 onion, divided
• 1 tablespoon coarse salt
• 2 carrot sticks, peeled and cut in 1-inch pieces lengthwise
• 2 bay leaves
• 1 tablespoon peppercorns
• 8 tablespoons red wine vinegar, divided
• 2 celery ribs
• 8 tablespoons fresh lemon juice, divided
• 8 chunks each fresh swordfish and salmon
• 8 medium-size scallops, halved horizontally and outer membrane removed
• 12 calamari rings
• 8 medium-size shrimp deveined, shells and tails removed
• 8 medium-size mussels, scrubbed and debearded
• ¼ cup minced cilantro, ½ cup tomato juice
• Belgian endive, for garnish
• 2 tablespoon minced Italian parsley
• 1 medium cucumber, halved, seeded, and chopped
• Salt and pepper

Roast the red bell peppers over a gas flame or under the broiler, as close to the heat as possible, turning often, until charred all over.

Transfer the peppers to a paper bag, close loosely, and steam for 10 minutes.

Working over a strainer set over a bowl, scrape off the charred skins; do not worry if a little stays on the flesh. Remove the stems, cores, and seeds.

Do not rinse the bell pepper under water, because that will wash away the flavor.

Cut the pepper into thin lengthwise strips then cut crosswise into ½-inch pieces. The peppers will release some liquid, so have a bowl ready to catch the juices. You may want to use the juices in the dressing for extra bell-pepper flavor.

Set the peppers and juice aside.

Roast ½ of the onion with peel over a gas flame or under the broiler, as close to the heat as possible, turning often until charred all over. Transfer the onion to a paper bag, close loosely, and steam for 10 minutes.

Peel; do not rinse the onion under running water or you will wash away some flavor. Set aside. In a wide casserole half full of water, bring the water and salt to a boil. Add the carrots, bay leaves, peppercorns, 2 tablespoons of the vinegar, the other half peeled onion, celery ribs, and 2 tablespoons of the lemon juice.

Adjust the heat to a simmer, cover, and cook for 10 minutes.

Remove the vegetables and bay leaves. Add the swordfish, salmon, and scallops and cook for 5 minutes. Add the calamari and shrimp and cook for 2 minutes. Remove the seafood and set aside in a large bowl. Stir the mussels into the simmering water, cover, and cook for 2 minutes, or until the mussels open.

Remove the mussels to the bowl of seafood and cool to room temperature; discard any mussels that do not open.

• 18 ounces beef loin
• ½ cup mayonnaise
• 1 tablespoon grappa
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• ¼ cup Italian capers
• ½ cup minced red radicchio
• ½ cup minced arugula
• Salt and pepper

If you have a meat slicer, freeze the whole loin, then cut it into thin slices about 1/3-inch thick. Place 6–8 slices on dinner plates. If you do not have a slicer, do not freeze the loin. Use a sharp knife to slice the beef into slices about 1/3 inch.

In a bowl, whisk the mayonnaise, grappa, lemon juice, Worcestershire sauce, mustard, and salt and pepper to taste until well combined. Place the mixture in a plastic squeeze dispenser and squeeze it onto the carpaccio in a checkerboard design.

Place capers at each intersection and the radicchio and arugula around the edge of the plate as garnish.

Serves 4