Fry the eggplants in two batches, adding a little extra oil if you need to.When the eggplants are all cooked, add the first batch back to the pan—at this point I sometimes add a sneaky dried red chili.
When the oil is warm, add half of the parsley and half of the garlic and sauté for 2 minutes.Lower the heat, cover casserole and cook for about 30 minutes, adding some broth as needed.
In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until almost smoking.Remove the pan from heat and lay the shrimp in one layer in the tomato mixture.
In small bowl, combine capers with water to cover by 1 inch.In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking.
Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total.In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute.
Generously season the osso buco with salt and pepper, then dredge completely in the flour.Push the vegetables to the outside of the pan and add the osso buco.
Arrange two slices of veal between two sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness.Arrange two leaves of sage and two slices of prosciutto on each piece of veal, and press lightly to adhere.
In a small saucepan, warm the chicken stock.Cook the risotto, stirring occasionally, until the liquid has been absorbed and the rice is al dente, about 14 minutes.
In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking.Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes.
Position an oven rack in the bottom third of the oven, placing a pizza stone on the rack if available.If a pizza stone is unavailable, brush a pizza pan lightly with olive oil.
YieldMakes 4 servings Ingredients8 ounces pappardelle or 12 ounces spaghettiKosher salt1 tablespoon olive oil plus more for serving1/2 red onion, thinly sliced4 ounces pancetta, cut into 1/4" piecesFreshly ground black pepper1 1/2 cups Chianti or other dry red wine1/4 cup low-sodium chicken broth1/2 cup grated Parmesan (about 2 ounces) plus more, shaved, for servingPreparation Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving 1/2 cup cooking liquid.Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute.
In a deep 12-inch heavy skillet cook onion in oil over moderate heat, stirring frequently, until golden brown.While potatoes are cooking, in a 6-quart kettle bring 5 quarts salted water to boil for pasta.
YieldServes 6Ingredients12 small or 6 large fennel bulbs (sometimes called anise)6 tablespoons olive oil3 garlic cloves1/2 to 3/4 cup vegetable broth or waterPreparation Trim fennel stalks flush with bulbs, reserving stalks for another use, and trim any discolorations from bulbs.Cut bulbs lengthwise in half or into quarters.
Stir the penne into the boiling water.Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan.
Dissolve the yeast in water and follow directions on the package regarding how long to let it sit.Using a mixer at medium speed (or processor with dough blade), blend into the yeast mixture the following (in order): the flour, half of the sugar (1/4 cup plus two tablespoons), the salt, 1/4 cup olive oil, the two whole eggs.
Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano.Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.Drain pasta, reserving 1/2 cup cooking liquid.
Using a slotted spoon, remove the garlic and discard.Discard any clams that failed to open.
Start to add stock, a cup at a time.Let each cup of stock cook away before adding more.