Monday, June 14

Treasured Recipes From Some of Italy’s Fashion Families

There may be nothing better than enjoying a summer meal at home: spending long lunches at long tables with thrown-together salads and lots of cold wine, grilling corn and hot dogs at sunset after a long day at the beach, gathering around a table to crack lobsters under the stars. Right now, many of us are cooking multiple times a day and sitting down with family for almost every meal — a silver lining (usually) — and, as we enjoy the last dog days, are in desperate need of inspiration. To that end, we’ve asked some of the fashion designers who posed for our story on family-run Italian dynasties, which ran in T’s Culture issue this past spring, to share a recipe they like cooking for the ones they love. Not surprisingly, many of these light, seasonal dishes will allow you to take advantage of those crown jewels of summer, such as August tomatoes in all their purple-y red glory. Buon appetito!

Brunello Cucinelli’s Panzanella

“In Italy, the sense of tradition is very strong. It is in that context, which I consider a noble one, that our cooking style originated: using the simplest ingredients, where nothing ever goes to waste, and any leftovers from the day before are reused. And it is precisely this custom that has given rise to the most delicious dishes. Meals are always eaten together, with everyone seated around the table, a symbol of the family, the seed of society.” — Brunello Cucinelli, creative director and chief executive of Brunello Cucinelli

Serves 4

1. Dice the stale bread into cubes.

2. Dice the tomatoes and combine in a serving bowl with the bread cubes.

3. Season with olive oil, salt and red-wine vinegar and leave to rest for 30 minutes.

4. In the meantime, chop the salad, cucumbers and red onion and then add to the bread and tomato mixture.

5. Garnish with basil before serving.

4. Add enough to the pan to cover everything and top with salt. Turn on the heat and bring to a boil.

5. Turn the heat to low for 15 minutes. Serve the fillets in a deep dish and add some bouillon (broth).

6. Garnish with parsley.

6. Add the orecchiette to the pan and stir for a few minutes over low heat, adding extra-virgin olive oil and pepper to taste.

7. Serve topped with grated ricotta salata to taste.

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