Saturday Beefcake: One Hour Menu

Variety is the spice of life. Today on these pages you find life, spices and variety. The beef comes from a variety of sources, a calendar, DNA on line and ubiquitous, yet essential men's fitness magazines, and the recipes come from a back issue of The Magazine of La Cucina Italiana. These three recipes are supposed to take only an hour to prepare and serve four people. Whether it only takes an hour to make this meal can only be proven in the making. If the intended recipients are anything like the men pictured here, one does want to conserve energy and get down to business with a man, or two who knows how to.



Bruschetta con Insalatina

With due respect to Tyler Florence, it is not a matter of personal preference for the pronunciation of this classic Italian dish. It's Italian, it is, therefore pronounced Broo-skeh-tah. It's very simple. Really.

Thick Slices Crusty Bread, grilled or toasted
Garlic, one clove, halved
Extra Virgin Olive Oil, two teaspoons
Salad Greens, about two cups
Carrot, julienned
Creamy Italian Dressing
Black Olives, pitted
Sea Salt and Freshly Ground Pepper
Plum Tomatoes, two small ripe, halved
Parsley leaves for garnish

1. Rub each slice of bread with the garlic. Drizzle with the olive oil and set aside
2. Place the greens in a bowl, add dressing, olives and carrots. Season with the salt and pepper. Toss.
3. Arrange the bread on a plate or plates and top with salad and then place a half tomato on top of each. Garnish.



Orecchiette con Sugo di Olive

Orecchiette Pasta, 500 grams
Kalamata Olives, pitted, one quarter cup
Anchovy Fillet
Parsley, both chopped and whole for garnish
Fresh Basil, chopped, a tablespoon
Garlic, one clove, minced
Red Bell Peppers, roasted and divided
Extra Virgin Olive Oil
Sea Salt and Freshly Ground Pepper
Peperoncino {crushed red pepper flakes)

1. Cook pasta until al dente
2. Meanwhile, place the olives, anchovy, chopped herbs, garlic one roasted pepper and olive oil in a blender. Season with salt and pepper and then puree.
3. Drain the pasta when cooked, remove it to a bowl, add the puree with a pinch of peperoncino
4. Cut the remaining bell pepper into small pieces to garnish the servings along with the parsley.



Arrostini di Pollo

Chicken Tenders, 500 grams
Sea salt and Freshly Ground Pepper
Bread Crumbs
Fresh Rosemary, chopped, a tablespoon
Flour
Eggs, three beaten
Extra Virgin Olive Oil
Mustard, whole grain, two tablespoons
Lettuce
Plum Tomatoes, two small ripe cut into wedges

1. Thread each tender onto a skewer and season with salt and pepper
2. Combine bread crumbs and rosemary.
3. Dredge the chicken in the flour, shake off excess.
4. Dip the chicken into the eggs, then dredge in the bread crumb mixture and coat well
5. Warm olive oil in a grill pan over medium heat, add chicken and cook through (c. six minutes)Turn the skewers half way through the cooking.
6. Place the mustard in a bowl and stir in a tablespoon of olive oil.
7. Arrange lettuce on a platter and place skewers on top.
8. Top with the tomato wedges and the mustard sauce.



Well, if it only took an hour to make, gratitude and appreciation will definitely be expressed. A very simple summer dessert will do. Something just--that should definitely take more than an hour.