Not only do one-pot dishes mean less clean-up — but they also fuse the ingredients, resulting in a deeply flavored, nuanced meal. Here are three simple recipes you can try using just a single pot. Enjoy them on their own, as a three-course meal.
Veal Ravioli with Saffron & Lemon sauce
Serves 4-6
Difficulty Easy
Time 25 minutes
Ingredients:
1 lb. veal ravioli
½ tsp. powdered saffron
1 carrot, finely chopped
1 shallot, finely chopped
1 celery stalk, finely chopped
Parmigiano Reggiano DOP
extra-virgin olive oil
lemon – salt
Method:
Drizzle a saucepan with olive oil and brown the finely chopped vegetables for 8-10 minutes. If necessary, add a few drops of water.
Pour 1 cup water into the pan and bring to a boil. Stir in the powdered saffron followed immediately by the ravioli. Adjust the salt and stir gently.
Cook for 4-5 minutes with the lid on and serve immediately with grated Parmigiano Reggiano and lemon zest.
Veal Ravioli with Saffron & Lemon sauce
Beef Stew Topped with a Panini Crust
Serves 6-8
Difficulty Medium
Time 1 hour and 40 minutes
Ingredients:
2 lb. beef shoulder
1 cup all-purpose flour
⅔ cup milk
4 oz. tomato pulp
4 Tbsp. parsley, chopped
4 Tbsp. unsalted butter, cold and cut into 1⁄2” cubes
2 oz. Parmigiano Reggiano DOP,
grated
2 bay leaves
1 carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
1 large egg, beaten
1 sachet of yeast for savory pies
tomato paste – red wine
juniper berries – cloves
extra virgin olive oil salt
Method:
Cut the beef into 2” cubes. Drizzle a 10”round cast iron saucepan with olive oil. Add the chopped vegetables, 3 juniper berries, bay leaves, and 2 cloves, and cook for 8-10 minutes.
Remove the spices and herbs, add the meat, and brown it for 8-10 minutes. Add a 1⁄2 cup red wine and mix. Add the tomato pulp, 2 Tbsp. tomato paste, and salt. Cover and cook for 50 minutes.
Preheat the oven to 400°F.
Meanwhile, prepare the panini crust. Combine the butter, parsley, flour, yeast, milk, and Parmigiano Reggiano in a large bowl and mix. Knead the dough until it’s uniform; it will feel a little sticky. With floured hands, shape balls that consist of around 2 Tbsp. each of the dough.
Set them on a plate lined with baking paper and brush them with the beaten egg. Place them in the stew, covering it completely.
Transfer the pan to the oven, bake 20-25 minutes and serve immediately.
Beef Stew Topped with a Panini Crust
Spicy Chocolate Fondue with Dried Fruit
Serves 8
Difficulty Easy
Time 20 minutes
Vegetarian
Ingredients:
14 oz. 70% dark chocolate
7 oz. fresh cream
7 oz. milk
2 oz. dried figs, diced
2 Tbsp. roasted peanuts
2 Tbsp. toasted almonds
2 Tbsp. shelled hazelnuts
ground chili pepper
Method:
Chop the chocolate and melt it in a saucepan with the milk and cream over low heat.
Stir often, and turn off the heat just before it starts to boil.
Mix in the ground chili pepper to taste, and serve with dried fruit.
Recipes by Rita Pellecchia and Luisa Indovino
Photography Riccardo Lettieri
Styling Beatrice Prada