2 1/2 pounds small new potatoes

3 medium to large heads radicchio

1/4 cup extra-virgin olive oil

1 tablespoon chopped fresh rosemary leaves

Kosher salt and freshly ground black pepper

1/4 cup chopped Italian parsley

Scrub the potatoes and cut in half (quarters, if larger).

Place them on a sheet pan and drizzle over 2 tablespoons of the oil.  Sprinkle with rosemary and salt and pepper.

Toss to coat well and place in a preheated 450 º F. oven for 20 minutes. 

Meanwhile wash and trim the radicchio, discarding outside leaves.  Cut into wedges.  Place, cut side up, on a sheet pan and drizzle with remaining oil.  Season with salt and a light sprinkling of pepper.

After the potatoes have cooked for 20 minutes, add the radicchio to the oven and roast both for 10 minutes.

Sprinkle both potatoes and radicchio with parsley and serve. 

6 tablespoons espresso coffee

3 tablespoons brandy

6 eggs, separated

1 cup sugar

1 teaspoon vanilla

16 ounces mascarpone cheese, at room temperature

48 lady fingers or savoiardi biscuits

4 ounces bittersweet chocolate, shredded

In a small bowl combine the coffee and brandy.

In the electric mixer, beat the egg yolks and sugar together until very thick and pale yellow.  Transfer to the top of a double boiler.  Whisk over gently simmering water until mixture is just thick enough to coat a wooden spoon.  Whisk over ice water to cool.  Whisk in the vanilla and mascarpone. 

Beat the egg whites until stiff, but still shiny.  Fold into the yolk mixture.

In a buttered 13” X 9” dish, place enough biscuits to cover the bottom.  Brush with the coffee-brandy mixture.  Spread over half of the cheese mixture.  Sprinkle with half of the chocolate.  Repeat with a second layer.  Place in the freezer for 30 minutes or until very cold.  (no longer than 1 hour). Cut into small squares and serve.

1 1/2 pounds medium parsnips, peeled and diced

1/4 cup extra-virgin olive oil

Freshly ground black pepper

3 ounces thinly sliced prosciutto, cut into small strips

3 tablespoons chopped fresh sage leaves

1 teaspoon minced fresh garlic

1 cup chopped yellow onion

2 cups Arborio rice

1/2 cup dry white wine

6-7 cups chicken broth, heated 

2 tablespoons unsalted butter, softened

1/2 cup freshly shredded Parmigiano-Reggiano

Kosher salt, to taste

Bring pot of salted water to a boil.  Add the parsnips and boil for 3 to 5 minutes or until tender, but still firm. Drain and spread out on a tray to cool.

Heat 2 tablespoons of the oil in a large porcelain-clad cast-iron skillet.  Add the parsnips, a dash of salt and a few grinds of the black pepper.  Cook, stirring often until softened and light browned….3 to 4 minutes.  Add the prosciutto and stir until crisp, about 2 minutes.  Stir in the sage and garlic and coup a couple of minutes longer.  (do not brown garlic)

Heat the remaining 2 tablespoons of oil in a large porcelain-clad cast-iron casserole.  Add the onion and cook, stirring often, until softened, for about 5 minutes.  Stir in the rice, stirring just to coat the grains.  Stir in the wine and then 2 cups of the broth.  Simmer, stirring, until the rice absorbs the liquid.  Ladle in 2 more cups and repeat.  Continue until the rice is done to the “al dente” stage and is still a bit soupy.  (may not need all of the broth)  This should take 16 to 18 minutes. 

Stir in the parsnip mixture, the butter and the cheese.  Taste and correct the salt and pepper.

Serve immediately.