Fresh Produce 5 oz. arugula (about 5 cups) 1 small fennel bulb 1 large onion 1 shallot 1 bulb garlic 1 small bunch fresh marjoram or oregano 1 bunch fresh flat-leaf parsley 1 orange 2 ripe but slightly firm pears 1 lemon
Meat, Eggs & Dairy 3/4 lb. sweet Italian pork sausage 1/2 lb. mozzarella, preferably fresh 1 cup fresh ricotta cheese Mild pecorino cheese (enough for 1 cup grated) 1 pint vanilla ice cream
Other Groceries 1 bottle dry red wine, such as Merlot or Cabernet Sauvignon 35-oz. can whole plum tomatoes 1 lb. dried ziti 1/4 cup shelled hazelnuts 1/4 cup shelled pistachios 1-1/2 Tbs. hazelnut oil 2 whole star anise
Pantry Staples: 1/2 cup granulated sugar 1-1/2 Tbs. extra-virgin olive oil, plus extra for the baking dish 1/2 tsp. pure vanilla extract 1/2 tsp. fennel seeds 1/4 tsp. Dijon mustard Pinch nutmeg, preferably freshly grated Kosher salt Black peppercorns
Up to 1 day or at least 3 hours ahead: Poach the pears and let them cool in their poaching liquid.
90 minutes before dinner: Heat the oven to 425°F. Toast the pistachios Toast and chop fennel seeds. Make the salad dressing. Reduce the pear poaching liquid to a syrup.
One hour before dinner: Cook the ziti and its sauce; assemble it and pour into its baking dish. Sprinkle the ziti with pecorino and put it in to bake.
30 minutes before dinner: Slice the fennel and assemble the salad. Toss the salad with dressing just before sitting down to dinner.
Comfort Food, Vol. 1Warm up on those brisk winter days with the comfort foods your family loves!
Comfort Food, Vol. 2Warm winter up with these one-pot classics
Dinner with FriendsA collection of 17 all-new menus for entertaining from Fine Cooking magazine
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