Fruit

I freely admit that the tonnato preparation is an idea that takes some getting used to: It means that a meat, usually veal, is topped with tuna sauce—and it’s usually served cold. But before you say “Ugh” and turn the page, please give it a try. It’s really a wonderful combination of flavors. Instead of veal, I prefer the lighter taste of turkey paired with the relatively strong sauce, and I like this dish warm, not cold.

If you’re bored with the same old roast chicken, try this one. The bird absorbs all the sweet and savory flavors of the marinade, and that’s what keeps the meat incredibly moist. And it’s still moist the next day—perfect for sandwiches and salads. This is a really easy recipe to double (as long as you have a big enough roasting pan). So I usually do, and enjoy my leftovers all week.

This dish is perfect for entertaining a large group because it serves a crowd and looks spectacular, and the rich, velvety fig sauce will knock your guests’ socks off; it’s so sweet you could even serve it over ice cream. Many European cultures have traditional recipes that pair pork with sweet fruit, usually apples. But apples aren’t so prevalent in Italy, and figs are. Lucky for Italians.

This is the lightest of the cutlet recipes, with the bright, acidic lemon juice perfectly complemented by the briny capers and the fresh parsley. Be sure to keep your dusting of flour light; you’re not making a thick egg-and-breadcrumb coating.

This famous cream sauce is named after its creator, Alfredo Di Lelio, who made it for his wife when she lost her appetite after the birth of their son. Alfredo’s dish was made of egg-rich fettuccine, butter, and Parmigiano-Reggiano cheese, and it became a hit in his restaurant (Alfredo’s) in Rome. In 1927, two Hollywood movie stars also fell in love with it and brought the recipe back to the States. The dish had to be adapted because the butter and Parmesan that were available here weren’t as rich as they were in Italy. So chefs added heavy cream. I’ve added my own twist with the addition of lemon juice and zest. Fresh pasta is a must, because dried pasta can’t stand up to all the rich ingredients.

One of the easiest pasta dishes you’ll ever make, this is great as a light meal or as a side dish, especially for grilled fish.

This is a new way to serve the classic combination of prosciutto with melon, one of Italians’ famously favorite ways to start a meal. You could pierce the prosciutto purses with toothpicks to make them easier to eat. And to make the preparation easier, be sure to place the block of Parmesan in the freezer for a few minutes, so that when you shave it, it won’t crumble.

For a quick and extremely easy antipasto, whip up this very simple recipe. You can use any single olive variety or combination you want; some are salty and briny, some fresh-tasting, some green or black or brown, some wrinkly and pungent, some smooth and mellow. I like a simple mix of one green and one black variety. This recipe can be made one week ahead and refrigerated.

I made this with my friend’s daughter for a school fund-raiser and it was a huge hit. She helped me crush the ice with a rolling pin, then scooped it up and drizzled on the syrup. We used raspberry because we liked the color, but you can make any flavor you prefer. Serve these with some of the Mascarpone Mini Cupcakes (page 221) and squares of the Chocolate Chip Pound Cake (page 224) and you have a wonderful dessert party for kids or the makings of a great bake sale.

Place the fruit on skewers and let your kids sprinkle on the sugar. When you grill the skewers the sugar caramelizes, giving them a nice crunch; but you’ll know it’s still a very healthy dessert that is mostly fruit. You may use apricots and peaches in place of any of the suggested fruits if you like.

Make these for your little girl’s next tea party; they are pretty and so easy to make. Or feel free to make these in a regular-size muffin tin, increasing the baking time by about 5 minutes.

Essentially a berry bread pudding, the ricotta and eggs in this dessert make it substantial and rich enough to serve for brunch. Serve with a side of maple syrup for breakfast, or a dollop of lightly sweetened whipped cream for dessert.

Pound cakes are perennially popular because they are such good keepers; this one will keep in the freezer for up to six months if it’s tightly wrapped. Pull it out and dress it up or dress it down; it’s great either way.

More cakey than crispy, these ladylike little tea cakes puff up as they bake, almost like little muffin tops. The lemon glaze on top adds a tart, crunchy layer.

Believe it or not, cakes like this one, featuring nuts and dried fruits, are very popular in Venice. There it would be considered an afternoon snack to serve with coffee, but it’s wonderful for breakfast as well.

Zeppole are little doughnuts that are sold on the street in Naples and at street fairs. They are usually served with a simple dusting of powdered sugar, but the combination of chocolate and orange in this version is just to die for. Eat these warm, because they become heavy and doughy once they cool (if they stay around that long!).

If you’re intimidated by the prospect of making a mousse, this recipe is pretty cool. Once you’ve warmed up the milk, just combine everything in the blender, then pop it in the fridge to chill. Desserts don’t get any easier than that. Top individual servings with any kind of flavored cream you like; I like orange with chocolate, but a cinnamon cream would be nice, too.

If you have always wanted to try making ice cream at home but haven’t wanted to invest in an ice-cream maker, give this recipe a try. Semifreddo is a very rich, creamy dessert, but the lemon juice and limoncello make this one seem very light, despite all the egg yolks and cream.

I love the flavor of granitas but the texture is usually quite granular and icy; the mascarpone smoothes this version out so it is more like a sherbet. Don’t scrape it until just before you serve it, as it will melt and look less appetizing

This dish is a perfect embodiment of the way I like to eat. The colors just say spring, it’s light, and everything tastes really fresh and bright.