Hard-cooked eggs
Place the eggs in a single layer in a deep saucepan and add water to cover. Bring to a gentle boil, uncovered, over medium heat. Immediately remove the pan from the heat, cover and let stand for 12 to 15 minutes, depending on the doneness you prefer. When the time has elapsed, pour off the hot water and rinse the eggs with cold water. Gently tap the eggs on the side of the pan until cracked and let them sit in a pan of cold water for 5 minutes, or until cool enough to handle. Gently peel off the shells.
Gremolata
Finely chop together 1 garlic clove, bruised with the side of a knife, 1 leafy sprig fresh Italian parsley and 1 strip (about ½ by 2 inches) lemon or orange zest. Use the blend to flavor soups, stews, vegetables, pilafs, beans and grains.
Pesto
Pesto can be made with a variety of fresh herbs, nuts and hard grating cheeses. This one is classic. Other versions appear throughout the book. Toast ½ cup pine nuts in a 325°F oven until golden, 8 to 10 minutes. Combine the pine nuts in a mortar with 1 garlic clove and ½ teaspoon coarse salt and pound into a paste with the pestle. Gradually pound in 2 to 3 cups torn basil leaves to make a rough paste. Work ½ cup olive oil into the paste with the pestle. Add ¼ cup grated Parmigiano-Reggiano, or more to taste.
Variations Use a blend of herbs, mixing fresh basil, Italian parsley, mint, dill and/or arugula. Substitute toasted walnuts, almonds or pistachios for the pine nuts. Substitute Pecorino Romano for the Parmigiano-Reggiano. For a thicker sauce, use less oil; for a thinner sauce, use more oil or add water, 1 tablespoon at a time. If you don't have a mortar and pestle, make the pesto in a food processor, adding the oil in a slow, steady stream and stirring in the cheese. Makes 1 to 1½ cups.
Salsa verde
This tangy, piquant all-purpose green sauce is delicious on roasted or boiled russet or sweet potatoes and sliced tomatoes or spooned over rice or other grains and beans. In a food processor or blender, finely chop 2 cups loosely packed sprigs of fresh Italian parsley and a couple of fresh mint leaves, dill sprigs or basil leaves, ½ cup olive oil, ¼ cup fresh lemon juice, 1 garlic clove, coarsely chopped, 1 teaspoon coarse salt and ¼ teaspoon freshly ground black pepper. Taste the sauce and thin with cold wa ter if the lemon is too sharp, or add olive oil, 1 tablespoon at a time. Stir in 1 tablespoon rinsed and drained chopped capers, if desired.
Soy or tamari nuts
Combine ½ cup whole almonds or walnut or pecan halves or pieces and 1 teaspoon extra-virgin olive oil in a heavy skillet. Cook on medium-high
heat, stirring, until the nuts are lightly toasted and the skillet is hot enough to sizzle a drop of soy sauce or tamari, about 1 minute. Add 2 tablespoons soy sauce or tamari and cook, stirring, adjusting the heat between medium and medium-low to keep the nuts from burning, un- til the nuts are coated, about 1 minute. Turn out onto an oiled plate to cool.
Toasting nuts
The quickest way is to spread the nuts in a small, heavy skillet and cook over medium-low heat, stirring often, for 2 to 5 minutes. If you have the oven on already, toast in a 350°F oven for 10 minutes. Watch pine nuts carefully because they brown quickly and often burn. It is safest to toast them in a 325°F oven until golden brown, 8 to 10 minutes.
Glazed nuts
Almonds, walnuts, pecans or a mix can be used to make glazed nuts. Spread 1 cup nuts in a skillet and stir over medium heat until the nuts are hot and beginning to color, about 3 minutes. Drizzle 3 tablespoons agave nectar (see [>]) over the nuts and boil, stirring, until they are coated and caramelized, about 3 minutes. Transfer to a lightly oiled plate and sprinkle with coarse salt. Let stand until hardened and break into pieces. For a variation, sprinkle the nuts with sesame seeds instead of salt.