Buon Natale!

Mary Colleen's idea for Recipe Club this month is based on one of her family's Christmas traditions. Every Christmas she has a multi-course (usually 6 or 7) Italian meal. (Her mom is Sicilian.) They eat (and drink wine!) all day and family and friends come and go throughout the day joining them for different courses. Loosely based on this tradition, She has put together a 6 course meal and selected 2-3 recipes for each course. Obviously, at recipe club we'll be eating everything at the same time, so we won't be doing individual courses- but you get the idea. :) Hopefully we'll be able to try at least one recipe from each "course"- depending on how many people can make it in December. She pulled the recipes from the cookbook Everyday Italian (by Giada de Laurentiis). Happy cooking!

FIRST COURSE: ANTIPASTO

Stuffed Mushrooms (makes 28 mushrooms)
½ cup Italian-style dried bread crumbs
½ cup freshly grated Pecorino Romano cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
2 garlic cloves, minced
About 3 tablespoons olive oil
28 large (2 ½ inch diameter) white mushrooms, stemmed

-Preheat the oven to 400 degrees F.
-In a medium bowl, stir the bread crumbs, Romano cheese, parsley, mint, and garlic toblend.
-Lightly coat a large, heavy baking sheet with 2 teaspoons of the oil.
-Arrange the mushroom caps on the baking sheet, cavity side up, and spoon the filing intothe mushroom cavities.
-Drizzle ¼ teaspoon of oil over the filling in each mushroom.
-Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
-Arrange the stuffed mushrooms on a platter and serve.

Crostini with Sun Dried Tomatoes and Chickpeas (makes 24 appetizer servings)
Crostini
1 baguette, cut into 24 diagonal slices 1/3 inch thick
2 tablespoons extra-virgin olive oil
Dip
1 large garlic clove
1 (15 ½ ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
¼ cup oil-packed sun-dried tomatoes, drained and coarsely chopped
2 tablespoons dried basil leaves (or ¼ cup fresh)
2 tablespoons dried Italian parsley (or ¼ cup fresh)
Lemon zest for garnish

To make the Crostini:
-Preheat the oven to 375 degrees F.
-Place the baguette slices in a single layer on a baking sheet, and lightly brush with oil.
-Toast in the oven until golden, about 8 minutes. (You can toast the bread 1 day ahead. Cool, then store airtight at room temperature.)

To make the Dip:
-Mince the garlic in a food processor.
-Add the chickpeas, lemon juice, 2 tablespoons water, salt, and pepper.
-Process until the mixture is almost smooth.
-With the machine running, gradually blend in the oil.
-Process until the mixture is completely smooth, scraping down the sides of the workbowl occasionally.
-Add the sun-dried tomatoes and dried (or fresh) herbs.
-Blend until the tomatoes and herbs are finely chopped. (The dip can be made 1 day ahead. Cover and refrigerate.)
-To serve, spoon 1 teaspoon of the dip on each crostini, and garnish with lemon zest or fresh herbs.

SECOND COURSE: RISOTTO/POLENTA

Creamy Polenta with Gorgonzola Cheese (makes 6 side dish servings)
Basic Polenta
6 cups water
2 teaspoons salt
1 ¾ cups yellow cornmeal
3 tablespoons unsalted butter, cut into pieces
Creamy Polenta with Gorgonzola
¾ cup heavy cream
3 ounces Gorgonzola cheese, cut into pieces
¼ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste

To make Basic Polenta:
-In a large, heavy saucepan, bring the water to a boil.
-Add the salt, then gradually whisk in the cornmeal.
-Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
-Remove from the heat and stir in the butter.

To make Creamy Polenta with Gorgonzola:
-Add the cream, gorgonzola, and ¼ teaspoon each of salt and pepper to the freshly made polenta while it is still in the saucepan, and stir until the cheese melts.
-Season the polenta with more salt and pepper to taste.
-Transfer the polenta to a bowl and serve.

Wild Mushroom Risotto with Peas (makes 6 side dish servings)
5 ¾ cups canned low-sodium chicken broth
½ ounce dried porcini mushrooms (see below for instructions on drying)
¼ cup (1/2 stick) unsalted butter
2 cups finely chopped onion
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 ½ cups Arborio rice or medium-grain white rice
2/3 cup dry white wine
½ cup frozen peas, thawed
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

-Bring the broth to a simmer in a heavy, medium-sized saucepan.
-Add the porcini mushrooms.
-Cover and set aside until the mushrooms are tender, about 5 minutes.
-Using a slotted spoon, remove the mushrooms and finely chop.
-Cover the broth and keep warm over very low heat.
-Melt the butter in a large, heavy saucepan over medium heat.
-Add the onions and sauté until tender, about 8 minutes.
-Add the white mushrooms, porcini mushrooms, and garlic; sauté until the mushrooms are tender and the juices evaporate, about 10 minutes.
-Stir in the rice.
-Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes.
-Add 1 cup of hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes.
-Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes.
-Stir in the peas.
-Mix in the Parmesan cheese.
-Season with salt and pepper to taste.

THIRD COURSE: VEGETABLE

Brussel sprouts with Pancetta (makes 4 side dish servings)
1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices of pancetta, coarsely chopped
2 garlic cloves, minced
¾ cup reduced-sodium chicken broth
½ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon salt, plus more to taste

-Bring a large pot of salted water to a boil.
-Add the Brussels sprouts and cook until crisp-tender, about 10 minutes.
-Drain.
-Place the Brussels sprouts in a large bowl of ice water to cool completely.
-Drain again. (The Brussels sprouts can be prepared up to this point 8 hours ahead. Dry thoroughly and refrigerate in a resealable plastic bag.)
-Meanwhile, in a large, heavy skillet, heat the oil over a medium flame.
-Add the pancetta and sauté until it begins to crisp, about 5 minutes.
-Add the garlic and sauté until pale golden, about 2 minutes.
-Using a slotted spoon, transfer the pancetta mixture to a large serving bowl.
-Add the Brussels sprouts to the same skillet and sauté until heated through and beginning to brown, about 5 minutes.
-Add the broth, ½ teaspoon of pepper, and ¼ teaspoon of salt, and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.
-Transfer the Brussels sprout mixture to the pancetta mixture and toss to combine.
-Season with more salt and pepper to taste, and serve.

Zucchine al Forno (makes 4 side dish servings)
2 teaspoons extra-virgin olive oil
5 medium zucchini (about 1 ½ pounds total), cut crosswise into 1 inch thick slices
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 cup heavy cream
1 cup grated mozzarella cheese
1 cup grated fontina cheese
6 tablespoons grated Pecorino Romano cheese
1 cup plain dried bread crumbs

-Preheat the oven to 350 degrees F.
-Line a baking sheet with foil.
-Coat the bottom of an 8-inch square baking dish with the oil.
-Arrange enough of the zucchini slices over the bottom of the dish in a single layer tocover.
-Sprinkle with one third of the salt and pepper.
-Pour 1/3 cup of the heavy cream over the zucchini and sprinkle with 1/3 cup of each mozzarella cheese and fontina cheese.
-Sprinkle with 2 tablespoons and Pecorino Romano cheese, then with ½ cup of breadcrumbs.
-Repeat layering the ingredients two more times.
-(The vegetables can be assembled 8 hours ahead. Cover and refrigerate. Bring to room temperature before proceeding.)
-Place the baking dish on the baking sheet and bake uncovered until golden brown on top and the sauce bubbles, about 40 minutes.
-Serve immediately.

FOURTH COURSE: PASTA

Ziti with Asparagus, Smoked Mozzarella, and Prosciutto (4 first-course servings)
Salt
8 ounces dried ziti or penne
1 pound asparagus, trimmed and cut diagonally into 1 inch pieces
2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon freshly ground black pepper, plus more to taste
3 ounces smoked mozzarella cheese, diced (about ½ cup)
3 ounces thinly sliced prosciutto, cut crosswise into strips
3 tablespoons thinly sliced fresh basil

-Bring a large pot of salted water to a boil.
-Add the pasta and cook for 5 minutes, stirring often.
-Add the asparagus and cook until the pasta is tender but still firm to the bite, and the asparagus is crisp-tender, about 2 minutes.
-Drain the pasta and asparagus, reserving 1 cup of the cooking liquid.
-In a large, heavy skillet, heat the oil over a medium flame.
-Add the garlic and sauté until fragrant, about 20 seconds.
-Add the pasta, asparagus, ½ teaspoon each of salt and pepper, and the 1 cup of reserved cooking liquid, and toss to coat.
-Remove the skillet from the heat.
-Add the mozzarella, prosciutto, and basil and toss to combine.
-Season with more salt and pepper to taste.
-Transfer the pasta to shallow bowls and serve.

Penne a la Carbonara (makes 4 main course servings)
2 tablespoons olive oil
1 pound pancetta, diced into 1-inch cubes (can substitute bacon)
½ teaspoon freshly ground black pepper, plus more to taste
6 large eggs, at room temperature
½ cup heavy cream, at room temperature
1 ¼ cups freshly grated Parmesan cheese
½ teaspoon sea salt, plus more to taste
1 pound dried penne
2 tablespoons chopped fresh flat-leaf parsley

-In a large sauté pan, heat the oil over a medium flame.
-When almost smoking, add the pancetta and sauté until golden brown and crispy, about5 minutes.
-Stir in ¼ teaspoon of black pepper and remove the pan from the heat.
-In a medium bowl, beat the eggs and cream.
-Stir in ¼ cup of the Parmesan cheese, ½ teaspoon of sea salt, and ¼ teaspoon of pepper.
-Meanwhile, bring a large pot of salted water to a boil.
-Add the penne and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
-Drain, reserving 1 cup of the cooking liquid.
-Do not rinse the pasta with water; you want to retain the pasta’s natural starches that help the sauce adhere.
-While the pasta is still hot, return into the pot, and quickly toss with the browned pancetta, then the cream mixture. It’s important to work quickly while the pasta is still hot so that the cream mixture will cook, but not curdle.
-Toss with the remaining cup of Parmesan cheese and the chopped parsley.
-Season the pasta with more salt and pepper to taste.
-Transfer the pasta to bowls and serve.

Lemon Spaghetti (makes 4 main course servings or 6 side dish servings)
2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
½ cup fresh lemon juice (from about 2 lemons)
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

-In a large bowl, whisk the oil, Parmesan cheese, lemon juice, ¾ teaspoon of salt, and ½teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8hours ahead. Cover and refrigerate. Bring to room temperature before using.)
-Meanwhile, bring a large pot of salted water to a boil.
-Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
-Drain, reserving 1 cup of the cooking liquid.
-Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.
-Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten.
-Season the pasta with more salt and pepper to taste.
-Transfer to bowls and serve.

FIFTH COURSE: MEAT

Braciola (makes 4 main course servings)
2/3 cup grated Pecorino Ramono cheese
1/3 cup grated Provolone cheese
½ cup dried Italian-style bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1 garlic glove, minced
4 tablespoons olive oil
1 flank steak (1 ½ pounds)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup dry white wine
3 ¼ cup Marinara Sauce

To make the Marinara Sauce: (makes 4 cups)
¼ cup extra virgin olive oil
1 small onion, finely chopped1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
¼ teaspoon sea salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 (32 ounce) can crushed tomatoes
1 dried bay leave

-In a large pot, heat the oil over a medium high flame.
-Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
-Add the celery, carrots, and ¼ teaspoon each of salt and pepper.
-Saute until all the vegetables are soft, about 10 minutes.
-Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens about 1 hour.
-Remove and discard the bay leave.
-Season the sauce with more salt and pepper to taste (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

To make the Braciola:
-In a medium bowl, stir the cheeses, bread crumbs, parsley, and garlic to blend.
-Stir in 2 tablespoons of the oil and set aside.
-Lay the flank steak flat on the work surface and sprinkle with ½ teaspoon each of salt and pepper.
-Sprinkle the bread-crumb mixture evenly over the steak to cover the top evenly.
-Starting at one short end, roll up the steak as for a jelly roll and enclose the fillingcompletely.
-Using kitchen twine, tie the steak roll to secure.
-Sprinkle the braciola with the remaining salt and pepper.
-Preheat the oven to 350 degrees F.
-In a large, heavy, oven-proof frying pan, heat the remaining 2 tablespoons of oil over a medium flame.
-Add the braciola and cook until brown on all sides, about 8 minutes.
-Add the wine and bring to a boil.
-Stir in the marinara sauce.
-Cover partially with foil and bake, turning the braciola and basting with the sauce every30 minutes until the meat is almost tender, about 1 ½ hours.
-Uncover and continue baking until the meat is tender, about 30 minutes longer. (The braciola can be made up to this point 1 day ahead. Cool, then cover with foil andrefrigerate. Rewarm in a 350 degree F oven until the braciola is heated through, about 30 minutes.)
-Remove the braciola from the sauce.
-Using a large, sharp knife, move the kitchen twine and cut the braciola crosswise and diagonally into ½ inch thick slices.
-Transfer the slices to plates.
-Spoon the sauce over and serve

Chicken Piccata (makes 4 main course servings)
4 skinless, boneless chicken breasts, halved crosswise
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
½ cup reduced-sodium chicken broth
1/3 cup fresh lemon juice (from about 2 lemons)
¼ cup drained capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley

-Sprinkle the chicken with the salt and pepper.
-Dredge the chicken in the flour to coat lightly.
-In a large sauté pan, melt 2 tablespoons of the butter with the tablespoons of oil overmedium-high heat.
-Add he chicken and cook just until brown, about 3 minutes per side.
-Using tongs, transfer the chicken to a plate.
-Add the broth, lemon juice, and capers to the same pan.
-Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor.
-Return the chicken to the pan and simmer until just cooked through, about 5 minutes.
-Using tongs, transfer the chicken to a platter.
-Whisk the remaining 2 tablespoons of butter into the sauce.
-Pour the sauce over the chicken, garnish with the parsley, and serve.

Chicken Cacciatore (makes 4 main course servings)
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
6 garlic cloves, finely chopped
1 ½ teaspoons dried oregano leaves
¾ cup dry white wine
1 (28 ounce) can diced tomatoes with juice
¾ cup reduced-sodium chicken broth
3 tablespoons drained capers
¼ cup coarsely chopped fresh basil

-Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper.
-Dredge the chicken pieces in the flour to coat lightly.
-In a large, heavy sauté pan, heat the oil over a medium-high flame.
-Working in 2 batches, add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side.
-Transfer the chicken to a plate and set aside.
-Add the bell pepper, onion, garlic, and oregano to the same pan and sauté over medium heat until the onion is tender, about 5 minutes.
-Add the wine and simmer until reduced by half, about 3 minutes.
-Add the tomatoes with their juice, broth, and capers.
-Return the chicken pieces to the pan and turn them to coat in the sauce.
-Bring the sauce to a simmer.
-Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.
-Using tongs, transfer the chicken to a platter.
-If necessary, boil the sauce until it thickens slightly, about 3 minutes.
-Spoon off any excess fat from atop the sauce.
-Spoon the sauce over the chicken, then sprinkle with the basil and serve.

SIXTH COURSE: DESSERT

Chocolate Tiramisu (makes 12 servings)
1 (8 ounce) container mascarpone cheese
¾ cup whipping cream
2/3 cup sugar
Chocolate Zabaglione cold (1/2 of the recipe)
2 ½ cups espresso, cold
32 Savoiardi (crisp ladyfinger cookies; from two 7 ounce packages)
Unsweetened cocoa powder, for sifting

To make the Chocolate Zabaglione:
1/8 cup whipping cream
¼ cup semisweet chocolate chips
1/6 cup sugar
1/6 cup dry Marsala
4 large egg yolks
Pinch of salt

In a small, heavy saucepan, bring the cream just to a simmer over medium high heat. Remove from the heat and add the chocolate chips. Stir until the chocolate is melted adsmooth. Set aside and keep warm. Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer. In a large meal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend. Set the bowl over the saucepan of simmeringwater (do not allow the bottom of the bowl to touch the water.) Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees F, about 4 minutes. Remove from the heat. Using a large rubber spatula, fold the chocolate mixture into the egg moisture. (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day. Do not rewarm.)

To make the Tiramisu:
In a large bowl, stir the mascarpone cheese two times or just until smooth (do not overmix or the mascarpone will become stiff). In a medium bowl, beat the cream and 1/3
cup of the sugar with an electric mixer until soft peaks form. Fold the sweetened whipped cream into the mascarpone, then fold in the chocolate zabaglione. Cover and refrigerate. Line a 9 ¼ x 5 x 2 ¾ inch metal loaf pan with plastic wrap allowing the plastic to extendover the sides. In another medium bowl, whisk the espresso and the remaining 1/3 cupof sugar to blend. Working with one cooking at a time, dip 8 cookies into the espressoand arrange in a single layer side by side over the bottom of the prepared pan. Spoonone third of the mascarpone mixture over the cookies to cover. Repeat the dipping andlayering of the cookies and remaining mascarpone mixture two more times. Dip theremaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Presslightly to compact slightly (the last layer will extend above the pan sides). Cover thetiramisu with plastic and refrigerate for at least 2 hours and up to 1 day. Unwrap theplastic from atop the tiramisu. Invert the tiramisu onto a platter and remove the plastic.Sift the cocoa over the tiramisu and serve.

Toasted Pound Cake with Mascarpone and Amaretto (makes 6 servings)
¼ cup sliced almonds
¾ cup apricot preserves
3 tablespoons amaretto liqueur
1 (10.75 ounce) pound cake, cut crosswise into 12 slices
2/3 cup mascarpone cheese

Preheat the oven to 350 degrees F. Place the almonds on a large, heavy baking sheet and toast in the oven stirring occasionally until the nuts are fragrant and light golden brown about 7 minutes. Let cool completely. In a small bowl stir the apricot preservesand amaretto to blend. Working in batches, toast the pound cake slices in a toaster until golden. Place 1 cake slice atop each of six plates and spoon the mascarpone cheese atopthe cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.