From the Publisher

Pizza Margherita

“The Margherita is the quintessential Neapolitan pizza—hell, let’s just say it is thequintessential pizza.”

Pasta E Fagioli

“A deeply homey dish—it’s a peasant dish, one that can sustain you through a long winter or a hard day’s work.”

Something Sweet

“There is something inherently celebratory about dessert. It’s about taking the time to enjoy a little bit of life’s sweetness.”

Fennel and Blood Orange Salad

“This salad is bright and full of flavor—sunshine on your plate, even in a hard winter.”

Pizza Biancoverde

“This pie is all about the subtle textural differences among the cheeses, which underscore the differences in their flavors.”

Mozzarella and Tomato Sandwich

“One bite of this sandwich should transport you to the sun-soaked isle of Capri in the summertime, when everything is perfect.”

Soppressata and Provolone Sandwich:

Makes 1 sandwich

Tear out just a little of the insides of one of the halves of your bread, making a shallow cradle for the soppressata, provolone, and peppers. Lay the soppressata on the bread, covering the surface evenly, to insulate the bread against the peppers and their juices. Layer the provolone onto the soppressata. Then come the peppers: Just tear the peppers into pieces as you go, nice and casual, scattering them evenly over the cheese.

Give everything a few good lashes of olive oil and cover with the second piece of bread. Slice the sandwich in half on the diagonal.

Ingredients:

A piece of ciabatta, a hunk of crusty bread, or 1 large piece Focaccia (page 33), split in half
2 ounces sliced soppressata
2 ounces sliced provolone
¼ cup Grilled Red Peppers (page 145)
Extra virgin olive oil, for drizzling