Recipes from Phaidon’s Silver Spoon Series · Recipes from Phaidon’s Silver Spoon Series Italian Cooking School: Pasta Pappardelle with Mushrooms Puglia Lucana-style Lamb

Recipes from Phaidon’s Silver Spoon Series

Italian Cooking School: Pasta Pappardelle with Mushrooms

PugliaLucana-style Lamb

The Silver Spoon: Quick and Easy Italian Recipes

Roman Saltimbocca

TuscanyPork Loin with Fennel

SicilyStuffed Aubergine (eggplant) slices

FishTrout with Saffron and Pistachios

Italian Cooking School: Ice Cream

Mint and Chocolate Ice Cream

Italian Cooking School: DessertsMarbled Cake

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Pappardelle with Mushrooms

Serves: 4Preparation time: 10 minutesCooking time: 20 minutes

• 5–6 tablespoons extra virgin olive oil• 1 clove garlic• 1 lb 2 oz/500 g porcini (ceps) or

cremini (chestnut) mushrooms, sliced• 1 quantity fresh Pappardelle • 1 small bunch fresh flat-leaf parsley,

finely chopped• salt and pepper• grated Parmesan, to serve (optional)

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Recipe from Italian Cooking School: Pasta

Heat 4–5 tablepoons oil in a large skillet or frying pan, add the garlic, and let brown gently over low heat. Discard the garlic, add the mushrooms, season with salt, and cook for 2–3 minutes over high heat. Reduce the heat, cover, and cook for another 10 minutes.

Bring a large saucepan of salted water to a boil and add 1 tablespoon oil and the pappardelle. Cook 2–3 minutes, or until al dente. Add ¼ cup (2 fl oz/60 ml) of cooking water to the pan with the mushrooms.

Drain the pasta and add it to the pan. Let cook for a few seconds, then add the parsley and pepper. Sprinkle with Parmesan, if using.

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Lucana-style lamb

Serves: 4Preparation time: 40 minutesCooking time: 1 hour

• 100 ml / 3½ fl oz (scant ½ cup) olive oil

• 300 g / 11 oz (2½ cups) small tomatoes, chopped

• 1– 2 cloves garlic, finely chopped• 200 g / 7 oz (2 cups) dry crustless

breadcrumbs• 100 g / 3½ oz (1 cup) grated

pecorino cheese• 2 tablespoons chopped parsley• 1.5 kg / 3¼ lb breast or shoulder

of lamb, cut into bite-sized pieces• 600 g / 1 lb 5 oz potatoes, cut into

wedges• 300 g / 11 oz (1¾ cups) cipollina

onions, chopped• salt and pepper





Recipe from Puglia

Preheat the oven to 220°C /425°F / Gas Mark 7. Brush a baking dish with some of the oil.

Put the tomatoes, garlic, breadcrumbs, pecorino and parsley into a bowl and mix well.

Place the lamb in the prepared dish along with the potatoes, onions and seasoning. Sprinkle the tomato mixture over the top and drizzle with the oil. Roast for about 1 hour, until bubbling and browned. Serve hot.

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Pork Loin with Fennel

Serves: 6Preparation time: 20 minutesCooking time: 1 hour + 10 minutes for resting

• 1 × 1-kg (2 ¼-lb) boned and rolled loin of pork

• 65 g (generous ‡ cup) chopped pancetta or lardo (pork fat)

• 1 clove garlic, chopped• 1 large sprig wild fennel, chopped• 3 – 4 tablespoons olive oil• salt and pepper• sautéed potatoes or turnips,

or boiled beans, to serve





Recipe from Tuscany

Preheat the oven to 160°C / 325°F / Gas Mark 3. Using a small sharp knife make small slits all over the pork.

Mix together the pancetta or lardo, garlic and fennel and push the mixture into the slits in the pork. Heat the oil in a roasting pan, add the pork and cook over medium -high heat, turning frequently, until evenly browned. Season with salt and pepper, transfer to the oven and roast for about 1 hour, until cooked through.

Check by piercing the meat; if the juices run clear, the pork is cooked. Alternatively, it is cooked when a meat thermometer registers an internal temperature of 80°C / 176°F.

Remove the pan from the oven and let the pork rest for 10 minutes, then slice and serve with sautéed potatoes or turnips or boiled beans.

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Roman Saltimbocca

Serves: 4Preparation 5 minCooking 15 min

• 3½ oz/100 g prosciutto slices, halved

• 1 lb 2 oz/500 g veal scallops (escalopes)

• 8–10 fresh sage leaves• 4 tablespoons (2 oz/50 g) butter• scant ½ cup (3½ fl oz/100 ml)

dry white wine• salt





Recipe from The Silver Spoon: Quick and Easy Italian recipes

Put a slice of prosciutto on each scallop (escalope), put a sage leaf on top, and fasten with a toothpick (cocktail stick).

Melt the butter in a large skillet or frying pan and cook the veal over high heat on both sides until golden brown. Season with salt, pour in the wine, and cook until it has evaporated, then remove the toothpicks and serve.

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Stuffed Aubergines

Serves: 4Preparation time: 30 minutes + 1 hour saltingCooking time: 20 minutes

• 2 tablespoons raisins• 12 aubergine (eggplant) slices• olive oil, for brushing• 40 g/1½ oz (½ cup) fresh

white breadcrumbs• 2–3 tablespoons pine nuts• 12 bay leaves• lemon juice, to serve• coarse salt





Recipe from Sicily

Put the raisins into a small bowl, pour in water to cover and let soak. Put the aubergine (eggplant) slices into a bowl of water mixed with coarse salt and let soak for 1 hour, then drain, squeeze out and spread out on a dish towel.

Make the stuffing. Heat a frying pan or skillet and brush with olive oil. Add the breadcrumbs and toast over medium-low heat, stirring frequently, for a few minutes, until golden. Transfer the crumbs to a bowl and add the pine nuts. Drain the raisins, squeeze out, add to the bowl and mix well.

Preheat the oven to 180°C/350°F/Gas Mark 4.

Put a little filling on each aubergine slice, fold into a half-moon shape and put them into an ovenproof dish with a bay leaf between each roll. Bake for 10 minutes, then remove from the oven. Serve hot or cold lightly drizzled with lemon juice.

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Trout with Saffron and Pistachios

Serves: 4Preparation time: 10 minsCooking time: 15 mins

• large pinch saffron threads, lightly crushed

• 100 ml (scant ½ cup) double (heavy) cream

• 25 g (2 tablespoons) butter• 1 shallot, finely chopped• 4 trout fillets• 2 tablespoons dry Marsala• 3 tablespoons pistachios, toasted

and chopped• salt and pepper

Alternative fish: char or salmon trout





Recipe from Fish

Put the saffron in a small bowl, stir in 2 tablespoons of the cream and set aside. Melt the butter in a frying pan or skillet, add the shallot and cook over low heat, stirring occasionally, for 5 minutes. Add the fish, skin side down, increase the heat to medium and cook for 10 minutes.

Sprinkle with the Marsala and cook until it has evaporated, then add the pistachios, remaining cream and the saffron mixture. Season with salt and pepper and cook, gently stirring occasionally, for another few minutes, until the sauce thickens.

Transfer the fish fillets to a serving platter, spoon the cream sauce over them and serve immediately.

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Mint and Chocolate Ice Cream

Serves: 4-6Preparation time: 5 minutes + 20 minutes cooling, 4 hours chilling, 25 minutes churning, and 3 hours freezingCooking time: 20 minutes

• generous 2 cups (17 oz/ 500 ml) milk• 3 cups (5 oz/150 g) small mint leaves• 6 egg yolks• 2/3 cup (4½ oz/130 g)• superfine (caster) sugar• 9 oz/250 g semisweet (plain) chocolate,

broken into pieces• 4–6 wafer cones, to serve (optional)





Recipe from Italian Cooking School: Ice Cream

Bring the milk to a boil in a heavy saucepan, add the mint leaves, remove from the heat, stir, and let cool, then discard the mint leaves.

Whisk the egg yolks and sugar together in another heavy saucepan until pale and frothy, then gradually whisk in the cooled mint-flavored milk. Cook gently in a double boiler or over low heat (it must never come to a boil) for about 10 minutes, or until the custard thickens and coats the back of a wooden spoon. Remove from the heat and let cool. Refrigerate for 3 hours.

Pour the cooled mixture into an ice cream maker and churn for about 25 minutes, or according to the manufacturer’s directions. Stir in the chocolate pieces.

Transfer the ice cream to a container and freeze for 3 hours, until solid.

Serve in bowls or cones.

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Marbled Cake

Serves: 8Preparation time: 30 minutesCooking time: 30–35 minutes

• 2¾ sticks (11 oz/300 g) butter, softened, plus extra for greasing

• 1½ cups (11 oz/300 g) sugar• 5 eggs, separated• 3 cups (12 oz/350 g) all-purpose

(plain) flour• 1 tablespoon baking powder• grated zest of 1 unwaxed lemon• juice of ½ lemon• 2 tablespoons unsweetened

cocoa powder• 2 tablespoons milk• confectioners’ (icing) sugar,

for dusting• salt





Recipe from Italian Cooking School: Desserts

Preheat the oven to 350°f/180°c/Gas Mark 4 and grease and flour a 10-inch/25-cm tube pan (ring mold). Beat the butter and sugar until light and creamy. Add the eggs, one at a time, to the batter, beating well between each one. Sift the flour and baking powder and fold into the batter until combined.

Divide the batter in half. Stir the lemon zest and juice into one half and the unsweetened cocoa powder and milk into the other. Fill the pan with the cake batter, alternating spoonfuls of the chocolate batter with the lemon batter. Push a toothpick (cocktail stick) into the surface of the batter and trace lines to blur the colors. Tap the bottom of the pan on the work surface and bake for 30–35 minutes, or until a toothpick or skewer is inserted and comes out clean. Remove from the oven and let cool before unmolding.

Dust with confectioners’ (icing) sugar.

Tip: To soften butter quickly, wash and dry your hands and work it by hand, which will warm and soften it at the same time.

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Recipes from Phaidon’s Silver Spoon Series · Recipes from Phaidon’s Silver Spoon Series Italian Cooking School: Pasta Pappardelle with Mushrooms Puglia Lucana-style Lamb