GRILLED STEAK TAGLIATA

This dish was originally from Tuscany, but I have had it in two different restaurants in Positano, Italy. To me, the perfect accompaniment is a plate of crispy French Fries. Tagliata translates to "cut" in Italian.

1 ½ lbs boneless sirloin steak (or any steak of your choice)

2 T chopped fresh rosemary

1 t freeze-dried or chopped fresh oregano

1 clove garlic, pushed through a garlic press or minced

Salt and freshly ground black pepper

3 T extra-light olive oil

Place the above marinade ingredients in a large zippered plastic bag.

Pat steak dry with paper towels, then place in the bag, squeeze out most of the air and swish around to coat the steak evenly with herbs and oil.

Refrigerate 2 to 4 hours.

Lemon Vinaigrette

¼ cup fresh lemon juice
½ cup extra-virgin olive oil

Salt and freshly ground black pepper

In a glass measuring cup, whisk together the lemon juice and olive oil. 
Season to taste with salt and pepper.

1 (10 oz) bag baby arugula (enough to fill 4 plates)

Balsamic vinegar

Parmigiano-Reggiano cheese shaved

4 lemon wedges

Grill steak over hot coals that are pushed to one side of the grill, for 2 minutes on each side.
Transfer steak to the cooler side of the grill and cook an additional 6 to 7 minutes

Check with an instant-read thermometer for a temperature of 130 to 140 degrees F for medium rare.

Transfer to a cutting board, cover loosely with aluminum foil, and let rest for 5 to 7 minutes.

While the meat is resting, put the arugula in a bowl and drizzle with some of the vinaigrette.

Toss to coat with dressing and distribute onto 4 individual plates.

Slice the meat thinly across the grain and place the slices over the beds of arugula.

Pour on any accumulated meat juices, sprinkle with a little balsamic vinegar, top with shaved Parmigiano-Reggiano cheese, and add a lemon wedge.

Serves 4

PIAZZA SAN MARCO - VENEZIA, ITALIA

Elisabetta & Ernesto Noviello c1965

TERESA LAPETINA & VINCENZIO GRECO - Big Mamma & Papa

50th wedding anniversary. They were married in 1897 in Picerno, Italy.

FENNEL & MIXED GREEN SALAD WITH CITRUS DRESSING

Italians love raw fennel because it is absolutely delicious in salads. Fennel is super rich in dietary fiber, vitamin C, vitamin A, and potassium. Vitamin A and C are powerful antioxidants. Aniello Pallone from Positano, Italy, introduced me to using fennel in salads. 

I used a mixture of different greens from my garden, including cress, arugula, and a mesclun mix.

Dressing

1 small clove garlic, pushed through a garlic press

2 T freshly squeezed orange juice

3 T raspberry or champagne vinegar

1 t Dijon mustard 
½ cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Salad

Enough mixed green lettuce for 2 servings

1 small fennel bulb, very thinly sliced

1 navel orange, peel cut away and sections removed with a sharp knife

1 T chopped fennel fronds, for garnish

In a jar, shake together the dressing mixture and set aside until ready to dress the salad.

Drizzle as much dressing as you desire on salad, toss, and serve.
Top each plate with fennel fronds.

Serves 2

SPAGHETTI WITH LEMON SAUCE - Spaghetti al Limone

This is a very popular pasta dish on the Amalfi Coast of Italy. I had this several times in Praiano and Positano. Lemon, Parmigiano cheese, and extra-virgin olive oil are a trio made in heaven.

1 lb spaghetti
1 large garlic clove, cut in half

Zest of 1 lemon, for garnish

Juice of 2 lemons

⅓ cup extra-virgin olive oil

¾ cup grated Parmigiano-Reggiano cheese, divided

2 T chopped Italian parsley

2 T chopped basil

Sea salt and freshly ground black pepper

Boil spaghetti in salted water until al dente (about 8 minutes).

Save about ½ cup of the pasta cooking water.

Meanwhile, rub the garlic around the inside of large warm pasta bowl. This adds a hint of garlic without being overpowering.
Pour in the lemon juice and while whisking, drizzle in the extra-virgin olive oil and most of the Parmigiano cheese.

Add the warm, drained spaghetti, pasta water, parsley, and basil.

Season to taste with salt and pepper.

Divide between 4 warm pasta bowls, sprinkle with a little more Parmigiano and add a little lemon zest on top.

Serves 4

EGG, CHEESE, ASPARAGUS, & PROSCIUTTO STRATA

Having weekend guests or want to surprise your dad with breakfast on Father's Day? Well, this is a delicious brunch dish to serve. It is very similar to a Quiche Lorraine, but easier! You can make up individual dishes the evening before; just cover and refrigerate. Pop them in the oven 30 minutes before you plan on having brunch. Serve with a fruit salad, coffee or tea, and maybe a glass of Prosecco. This recipe is for two but you can double it for four servings.

1 t softened butter for greasing the baking dishes

4 small slices Italian or artisan bread

½ cup grated Fontina cheese

½ cup grated Pecorino Romano cheese

1 cup whole milk

4 eggs

Pinch of nutmeg

Sea salt and freshly ground black pepper

6 thin slices Prosciutto di Parma

6 thin asparagus stalks, trimmed

Preheat oven to 350 degrees F.

Butter two small gratin dishes or small cast-iron skillets.

Divide the bread between the 2 dishes or skillets.

In a medium bowl, whisk together the milk with the eggs.

Stir in half of the cheeses, add the nutmeg, and season with salt and pepper.

Pour most of the mixture over the bread.

Evenly layer the Prosciutto over the bread and top with 3 asparagus each.

Pour the remaining egg mixture over the top and sprinkle with the rest of the cheese.

Bake for 30 minutes.

Serves 2