 Bistecca all Fiorentina  Prep Time: 5 minutes Cook Time: 12 minutes Makes: 4 Servings 2 (2-pound) Porterhouse steaks, about 2 inches thick Grey sea salt Coarse grind black pepper Pure olive oil Great balsamic vinegar Let the steak rest outside the refrigerator for 1 hour before cooking. Use a hot, clean oiled grill. If pan roasting, preheat the oven to 450 degrees. Liberally season the steak with the salt and pepper and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior. For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving. Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.  Potatoes "Da Delfina"  Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4 Servings 1 1/2 pounds (about 16) small "creamer" potatoes, preferably Yukon gold Peanut oil Sea salt, preferably gray salt, and freshly ground black pepper 1/4 cup chopped fresh Italian flat-leaf parsley 2 teaspoons grated lemon zest 1/4 cup extra-virgin olive oil 1/4 cup chopped garlic Put the potatoes in a large pot of cold, well salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand. You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead. Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Season with salt and pepper. While the potatoes cook, combine the parsley and lemon zest in a serving bowl. Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture. When the potatoes are ready, add them to the garlic mixture and toss gently. Serve immediately. Save the leftover garlic oil and use it to dress a salad or vegetables the following day. Button Mushrooms  Prep Time: 15 minutes Cook Time: 25 minutes Makes: 4 Servings 6 tablespoons extra-virgin olive oil 1 1/2 pounds whole small button mushrooms, wiped clean 3 tablespoons butter Gray sea salt 1 tablespoon minced garlic 1 1/2 teaspoons fresh thyme leaves, chopped 2 tablespoons lemon juice 1/2 cup white wine 1 tablespoon chopped parsley leaves In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until beautifully browned. Season with salt and add the garlic. Saute another 2 minutes, and add the thyme and lemon juice. Cook to evaporate the liquid. Add the wine and reduce until the mushrooms are glazed with the sauce. Toss in the parsley and serve immediately. Sauteed Broccoli Rabe With Vinegar  Prep Time: 10 minutes Cook Time: 8 minutes Makes: 4 servings 4 quarts broccoli rabe 1/4 cup extra virgin olive oil 1 1/2 tablespoons minced garlic Sea salt and freshly ground black pepper Red wine vinegar Shake and rinse the broccoli rabe in colander to remove the excess liquid, but the rabe doesn't have to be thoroughly dry. Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of rabe and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan. Add the remaining rabe all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the rabe wilts evenly. When the rabe is cooked, season with salt and pepper. Continue cooking over high heat, tossing often until the excess liquid evaporates. Turn the rabe out into a bowl and let it cool to room temperature, then season with wine vinegar. Eat at room temperature or refrigerate up to 2 days and eat cold. Red Wine Poached Pears with Mascarpone Filling  Prep Time: 15 minutes Cook Time: 45 minutes Makes: 6 servings 6 firm Bartlett pears 1 bottle red wine 1 vanilla bean, whole 2 cinnamon sticks 2 bay leaves 2 cups sugar 2 (8 ounce) containers mascarpone cheese, softened 3/4 cup heavy cream Pinch cinnamon 1/2 cup powdered sugar 2 tablespoons butterPeel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them. Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole. Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears. Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears.
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