Italian Menus Recipe

Prepare tomato topping

In a bowl, combine diced tomatoes, minced garlic, chopped basil, 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Stir gently and let sit for 10–15 minutes to allow flavors to meld.

Toast bread

Preheat broiler or grill pan. Brush both sides of bread slices with 2 tbs olive oil. Toast bread until golden and crisp, about 1–2 minutes per side under broiler or 2–3 minutes per side on grill pan.

Rub the warm toasted bread with the halved garlic clove, then spoon the tomato mixture on top immediately. Serve at room temperature.

Cook pasta

Bring a large pot of water to a rolling boil, salt it with 2 tbs salt. Add spaghetti and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta.

Cook guanciale

While pasta cooks, heat a large skillet over medium heat. Add diced guanciale (or pancetta) and cook until fat renders and pieces are crisp, about 6–8 minutes. Remove from heat and set aside with the rendered fat in the skillet.

Make egg-cheese mixture

In a bowl, whisk together 4 large eggs, 1 cup Pecorino Romano, 1/4 cup Parmigiano-Reggiano (if using), and 2 tsp freshly ground black pepper until smooth.

Combine pasta and sauce

Add drained hot spaghetti to the skillet with guanciale and toss to coat in the fat. Off the heat, quickly pour the egg-cheese mixture over the pasta, tossing or stirring vigorously to create a creamy sauce without scrambling the eggs. Add reserved pasta water a few tablespoons at a time as needed to reach a silky consistency. Taste and adjust seasoning with salt and more pepper if desired. Serve immediately.

Prepare chicken

Pound each chicken breast half lightly to an even 1/2-inch thickness. In a shallow dish, combine flour with 1 tsp salt and 1/2 tsp black pepper. Dredge each chicken piece in the seasoned flour, shaking off excess.

Brown chicken

In a large skillet, heat 2 tbs olive oil and 1 tbs butter over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side. Work in batches if necessary to avoid overcrowding. Remove chicken to a plate and keep warm.

Cook mushrooms and deglaze

Add remaining 2 tbs butter to the skillet. Add sliced mushrooms and cook until browned and any liquid has evaporated, about 5–7 minutes. Pour in 1/2 cup dry Marsala wine to deglaze, scraping up browned bits from the pan. Allow the wine to reduce by half, about 2–3 minutes.

Add 3/4 cup chicken broth and simmer for 3–4 minutes. Return chicken to the skillet and simmer in the sauce for 3–4 minutes until cooked through (internal temperature 165°F / 74°C). Stir in 2 tbs heavy cream if using for a richer sauce. Finish with chopped parsley and adjust seasoning. Serve chicken with sauce spooned over.

Bring a medium pot of salted water to a boil. Blanch green beans for 2–3 minutes until bright green and slightly tender, then immediately plunge into an ice bath to stop cooking. Drain and pat dry.

In a large skillet, heat 1 tbs olive oil over medium heat. Add sliced garlic and cook until fragrant and just beginning to color, about 30–45 seconds. Add drained green beans, toss to coat, and sauté 2–3 minutes until heated through. Season with 1/2 tsp salt and finish with 1 tsp lemon zest. Serve warm.

Scoop 1 scoop of vanilla gelato into each of 4 serving glasses or bowls. Pour 1/4 cup hot espresso over each scoop just before serving so the gelato melts slightly and creates a creamy coffee sauce. Garnish with dark chocolate shavings if desired.