Arugula & tomato Pasta Salad

A hearty pasta featuring peppery arugula, fresh tomatoes and pungent red onion.

Ingredients:
12 oz. small rigatoni or other short pasta
½ lb. sliced bacon (about 9 slices)
1 medium Red Onion
1 pt. Grape or cherry tomatoes
1 bunch arugula, thick stems discarded

Preparation:
1.) Cook the pasta according to package directions; drain and return it to the pot.
2.) Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel--lined plate. Break into pieces.
3.) Discard all but 2 Tbsp of the drippings and return the skillet to medium heat. Add the onion, season with 1/4 tsp each salt and pepper, and cook, stirring occasionally, until tender, 5 to 6 minutes. 4.) Add the tomatoes and arugula and cook, tossing, for 1 minute.
5.) Toss the onion-tomato mixture with the pasta and fold in the bacon. Serve hot or at room temperature.

Swiss Onion Tart

This tart, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. It makes a great entree for lunch or a light supper. It can also be cut into squares and served with cocktails.

Ingredients:
FOR THE CRUST:
1 1⁄2 cups flour
1⁄2 tsp. baking powder
1⁄4 tsp. kosher salt
8 tbsp. unsalted butter, chilled and cubed

FOR THE FILLING:
3 oz. speck or bacon, finely chopped
3 tbsp. unsalted butter
1 1⁄2 lbs. white onions (about 3), finely chopped
Kosher salt to taste
1⁄2 cup milk
1⁄2 cup heavy cream
3 eggs
3 oz. grated Gruyère or Swiss cheese
Freshly ground black pepper and freshly grated nutmeg

Preparation:
1. Make the crust: Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-size pieces form. Add 1⁄4 cup ice-cold water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.

2. Heat oven to 425°. Transfer dough to a floured work surface. Roll dough into a 13" circle; transfer to an 11" fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with dried beans. Bake until crust is set, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Let cool.

3. Meanwhile, make filling: Cook bacon in a 4-qt. saucepan over medium heat until crisp, 7–8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.

4. Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on a baking sheet. Place tart in oven and reduce heat to 400°. Bake until filling is golden brown and set, 45–50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.

Ciabatta Stuffing

This is my favourite stuffing. I make it every year together with my Thanksgiving turkey but you can serve it perfectly well with a Sunday roast. The chestnuts give it a wintery touch and remind me of our time in Lugano.

Ingredients:
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Preparation:
Preheat oven to 350 degrees F.

1.) Butter a 15 by 10 by 2-inch glass baking dish.
2.) Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl.
3.) Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes.
4.) Gently stir in the chestnuts and parsley.
5.) Transfer the onion mixture to the large bowl with the pancetta.
6.) Add the bread and Parmesan and toss to coat.
7.) Add enough broth to the stuffing mixture to moisten.
8.) Season the stuffing, to taste, with salt and pepper.
9.) Mix in the eggs.
10.) Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.