GNOCCHI DI PATATE AL POMODORO E BASILICO (POTATO GNOCCHI WITH TOMATO AND BASIL SAUCE):
Serves 4 as a main course
2 pounds mealy baking potatoes, peeled and cut into chunks
3 cups flour
6 tablespoons freshly grated Parmesan cheese plus extra to pass at the table
1 teaspoon salt and freshly ground pepper
6 large egg yolks
Tomato sauce
2 tablespoons unsalted butter, softened
Preparation: Put the potatoes in a large saucepan, cover them by 2 inches with cold water, bring to a boil, and simmer, covered, for 20 to 30 minutes or until they are tender but not falling apart. Drain the potatoes well in a colander. Return them to the saucepan and shake them over moderate heat, uncovered, for a few seconds, until they are dry. Mash the potatoes with a potato masher or pass them through a food mill or ricer.
Put the pureed potatoes in a large bowl. Add 2 cups of the flour, 1/4 cup of the grated cheese, about a teaspoon of salt, and a few grinds of pepper. Mix with your fingertips until well combined. Make a well in the center of the mixture and add the egg yolks. Work the yolks into the mixture to form a soft and slightly sticky dough. Taste and adjust the seasoning.
Put the remaining cup of flour in a pile on the work surface. Gather some of the potato dough into a lemon-size ball and dip it on all sides into the pile of flour. Knead it a bit to incorporate the flour and form the dough into a long, thin cylinder about the thickness of a finger. Cut the cylinder into a 1/2-inch pieces. Repeat until all the dough is used. As you work, put the gnocchi on a baking sheet, sprinkle them lightly with flour, and toss gently to coat them evenly.
Bring a large pot of water to a boil. Put the tomato and basil sauce in a pan large enough to hold the gnocchi and keep it warm over low heat.
Salt the water and drop in the gnocchi about 20 at a time. Simmer until they float to the top. Let them cook for about 3 minutes on the surface of the water. Remove the gnocchi from the water with a slotted spoon and add them to the tomato sauce as they are done. Add the softened butter to the sauce and stir gently to combine everything thoroughly. Carefully stir in the remaining 2 tablespoons of Parmesan and spoon the gnocchi into a heated serving dish. Pass a bowl of Parmesan cheese at the table.
INSALATA DI POLLO (CHICKEN SALAD):
Serves 6 as a main course
3 poached whole skinless boneless chicken breasts
6 medium tomatoes, halved lengthwise then sliced crosswise
6 cups shredded romain lettuce
Worcestershire sauce
Salt
Freshly ground pepper
1 1/2 cups mayonnaise
3 large hard-boiled eggs, chopped, for garnish
Preparation: Poach the chicken. Put the stock, celery, onion, carrot, bayleaf, and some salt in a large saucepan. Heat to a boil, uncovered, for 10 minutes. Add chicken breasts, lower heat, and simmer, covered, for 20 minutes. Remove the pan from the heat and let the chicken cool in the broth for 30 minutes. Move the chicken to a cutting board and cut into julienne strips.
Arrange a ring of tomato slices around the outside edge of a round plate and spread lettuce in the center. Mound the chicken on top of the lettuce and sprinkle a few drops of Worcestershire sauce and some salt and pepper. Spoon some mayonnaise over the top. Garnish with chopped eggs. Serve the remaining mayonnaise on the side.
SEPPIE IN TECIA COL NERO (BLACK SQUID IN ITS INK):
Serves 4 as a main dish
1 ½ pound of cleaned baby squid
3 cups of tomato sauce
A teaspoon of squid ink
1 cup of dry white wine
1 medium onion finely chopped
Some parsley
Salt
Bay leaves
Cipriani Extra Virgin Olive Oil
Preparation: Slice and finely chop your onion. Cut your parsley very thin.
Open the baby squid, Remove the flexible, translucent piece of cartilage from the squid's center and discard it. Cut off the tentacles, remove the beak at the base of the tentacles by squeezing it out and cut the tentacles in four pieces. Cut the squid into ¼ inch slices.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until it is softened and gold. Add the parsley and the bay leaf.
Add your squid and toss for a few minutes. Then add the wine and boil for another 2-3 minutes. Add three cups of tomato sauce and keep stirring, add one teaspoon of ink until the sauce is rich black, season with salt and cook over low heat until the squid is soft (it depends on the size).
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