Italian Style Potato Salad

• 3 Pounds Potatoes, Peeled & Cut Into 2 Inch Pieces
• 1 Medium Red Onion, Peeled & Chopped
• 1/3 Cup Chopped Pancetta, Cooked Until Crisp
• 1 Red Sweet Pepper, Roasted & Cut Into Strips
• 1/3 Cup Chopped Fresh Parsley
• 2 Tablespoons Capers, Chopped
• 1/4 Cup Extra Virgin Olive Oil
• 2 to 3 Tablespoons Red Wine Vinegar
• Salt & Pepper

1. In a large saucepan, cover potatoes with cold water by an inch, then bring to a boil over medium-high heat.
2. Reduce the heat to low, and simmer until the potatoes are fork tender, about 15 minutes.
3. Drain well in a colander and let cool to room temperature.
4. Add the onion, pancetta, capers, red peppers, parsley, salt and pepper to taste.
5. In a small bowl, whisk together the olive oil, vinegar, salt and pepper.
6. Pour the dressing over the potato mixture and gently toss to mix.
7. Serve immediately or store in the refrigerator until ready to use.

Italian Country Style Ribs

• 1/4 cup olive oil
• 3 pounds country style ribs
• salt and freshly ground black pepper
• 1 28-ounce can Italian plum tomatoes with purée or juices
• 1 medium yellow onion, chopped
• 1 medium carrot, diced
• 1 rib of celery (with leaves), diced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary (or 1 tablespoon fresh)
• 1 teaspoon sweet paprika
• 1 bay leaf
• 1/2 cup dry red wine

1. Preheat the oven to 350ºF. 
2. Pat ribs dry with paper towel and season on both sides with salt and pepper. 
3. Heat olive oil over medium-high in a heavy Dutch oven or pot. 
4. Brown the ribs well on both sides, turning them a couple/few times, about 10 minutes total.
5. Brown them in batches if necessary, to avoid crowding them in the pot. 
6. Meanwhile, pour tomatoes into a bowl and use kitchen shears to roughly chop tomatoes.
7. Transfer ribs to a plate and reduce heat to medium. 
8. Add onion, carrot and celery to pot and cook for 5 to 6 minutes, stirring frequently to avoid burning. 
9. Stir in garlic, rosemary and paprika and cook until fragrant, about 45 seconds. 
10. Add wine, scraping up any brown bits, and cook until it’s almost evaporated, about 3 minutes.
11. Return ribs to pot, along with any accumulated juices, getting them in a single layer, as much as possible. 
12. Pour chopped tomatoes and their juices over the ribs, working them in around the meat with a wooden spoon. 
13. Tuck the bay leaf into the tomatoes. 
14. Cover the pot and transfer to the oven.
15. Braise ribs until very tender, 2 to 2-1/2 hours, carefully turning them about halfway through the cooking process. 
16. Transfer ribs to serving platter. 
17. Serve with the sauce. 
18. Alternatively, toss the sauce with short cooked pasta, such as penne or farfalle, and serve as a side dish.

Uccellini Scappati - Stuffed Pork Rolls

• 1 Pound Pork Loin Cutlets, Cut Thin (About 12)
• 1/4 Cup Flour Seasoned With Salt & Pepper
• 12 Thin Slices Prosciutto
• 12 Fresh Sage Leaves
• 12 Slices Sun-Dried Tomatoes In Oil, Sliced Thinly
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1/4 Cup Finely Diced Onion
• 2 Cloves Garlic, Peeled & Minced
• 3 Tablespoons Tomato Paste
• 1/2 Cup Beef or Chicken Stock
• 1 Cup Dry Red Wine
• Salt & Pepper To Taste
• 1/3 Cup Chopped Fresh Parsley

1. Use a mallet to pound out the cutlets very thinly, then lie one slice of prosciutto, one fresh sage leaf, and one thinly sliced sun-dried tomato over each slice.
2. Roll tightly encasing the filling inside, and tie firmly with kitchen twine.
3. Roll the pork rolls in the seasoned flour to coat lightly.
4. Heat the butter and oil in a large skillet, and then brown the pork rolls well on each side.
5. Remove the rolls to a platter, and add the onion and garlic to the pan.
6. Cook until the onion is translucent, about 2 or 3 minutes, and then add the tomato paste and stir into the pan.
7. Add the wine and stock, and bring to a boil, reduce to a simmer and cook for 5 minutes.
8. Season the sauce with salt and pepper, then return the pork rolls to the pan.
9. Cover, reduce heat to medium, and cook until the rolls are cooked through, about 8 to 10 minutes.
10. Place the rolls onto a serving platter, and stir the parsley into the sauce.
11. Spoon the sauce from the skillet over the pork rolls and serve immediately.