Italian Cuisine

Sun-Dried Tomato Tortellini Soup

1 1/2 teaspoons olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) slices carrot
2/3 cup chopped celery
2 garlic cloves, minced
5 cups fat-free, less-sodium chicken broth
2 cups water
1 1/4 cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 bay leaf
3 cups fresh cheese tortellini (about 12 ounces)
1 cup chopped bok choy

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf. Makes 6 servings (serving size: about 1 1/2 cups)

Hazelnut-Chocolate Biscotti

2 1/2 cups all-purpose flour
3/4 cup white cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 (1.4-oz.) milk chocolate-covered buttery toffee candy bars, cut into small chunks
1 (5-oz.) milk chocolate candy bar, cut into small chunks
1/2 cup butter, softened
1 cup sugar
2 large eggs
3 tablespoons hazelnut liqueur

Preheat oven to 350°. Stir together first 4 ingredients in a bowl. Stir in candy bar chunks.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until blended and stopping to scrape down sides as needed. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture (1 cup at a time) alternately with liqueur (1 Tbsp. at a time). Beat until blended after each addition.

Divide dough in half. Roll each dough half into a 16-inch-long log, and place on a greased baking sheet. Flatten each log to 3/4-inch thickness. (Dough will be soft and sticky.)

Bake at 350° for 20 to 25 minutes or just until golden. Remove baked logs, keeping oven on.

Cut each log crosswise into 3 equal sections. Transfer each section to a cutting board, and cut into 1/2-inch-thick slices, wiping knife clean after every 2 cuts. Transfer biscotti to baking sheet, cut sides up. Turn oven off. Let biscotti stand in oven, with door closed, 1 hour. Makes about 2 1/2 dozen

Semolina Lasagna with Spicy Amatriciana

Named for the town from which it hails (Amatrice in central Italy), this sauce typically combines pancetta with tomatoes. Imported San Marzano tomatoes were used to test this recipe. Use cured bacon to allow the tomatoes and heat to star, or add a smoky note with smoked bacon. It's best to cook pasta sheets one at a time. Then build the individual lasagna portions, and bake them all together. Don't worry if the pasta tears as you build each dish—just patch it together and continue assembling.

1 cup all-purpose flour (about 4 1/2 ounces)
1 cup semolina flour (about 6 1/4 ounces)
1/3 cup water
2 tablespoons extravirgin olive oil
2 large eggs

Sauce:
2 bacon slices, cut crosswise into 1/2-inch-thick pieces
4 cups thinly sliced onion
1 tablespoon extravirgin olive oil
4 garlic cloves, crushed
1/2 cup water
1 (28-ounce) can diced tomatoes, undrained (such as San Marzano)
1/2 teaspoon sea salt
1/2 teaspoon crushed red pepper

Remaining ingredients:
6 quarts water
1 tablespoon salt
Cooking spray
1/2 cup (2 ounces) finely chopped fresh mozzarella cheese
6 tablespoons (1 1/2 ounces) shredded Parmigiano-Reggiano cheese

To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a food processor; process 30 seconds. Combine 1/3 cup water, 2 tablespoons oil, and eggs in a bowl, stirring well with a whisk. With processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.

Divide dough into 6 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough portion into a flat narrow rectangle. Roll the dough into a 20 x 4–inch rectangle, dusting with flour, if necessary (turning dough over occasionally and dusting surface with flour). Lay pasta sheet flat; cover. Repeat procedure with remaining dough portions to form 6 sheets.

To prepare sauce, cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, 1 tablespoon oil, and garlic to drippings in pan; sauté 5 minutes or until browned, stirring frequently. Add 1/2 cup water and tomatoes; bring to a boil. Stir in 1/2 teaspoon salt and pepper. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally.

Bring 6 quarts water and 1 tablespoon salt to a boil. Slowly lower 1 pasta sheet into boiling water; cook 1 1/2 minutes or until done. Carefully remove pasta from water with a slotted spoon; lay pasta flat on a jelly-roll pan covered with a damp towel; cover. Repeat procedure with remaining pasta sheets.

Preheat oven to 350°. Place 1 pasta sheet on each of 6 individual baking dishes lightly coated with cooking spray; spoon 1 tablespoon sauce over each serving. Fold noodle over sauce. Repeat procedure 5 times, ending with sauce. Top each serving with 4 teaspoons mozzarella and 1 tablespoon Parmigiano-Reggiano. Cover each baking dish with foil coated with cooking spray. Bake at 350° for 10 minutes or until cheese melts and pasta is thoroughly heated. Makes 6 servings (serving size: 1 lasagna)

Sausage and Bean Ragù on Quinoa Macaroni

1 (16-ounce) package quinoa macaroni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
2 garlic cloves, minced
1 pound bulk turkey Italian sausage
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1/2 cup (2 ounces) shaved Romano cheese

Cook pasta according to package directions, omitting salt and fat. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add sausage; cook until browned, stirring to crumble.

Stir in wine, scraping pan to loosen browned bits. Add broth and next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 15 minutes. Add pasta, stirring well. Top evenly with cheese. Serve immediately. Makes 8 servings

Polenta with Sausage and Greens

3 cups fat-skimmed chicken broth
2 cups nonfat milk
1 cup polenta or yellow cornmeal
1/2 teaspoon olive oil
1/2 pound hot Italian turkey sausages, casings discarded
2 or 3 cloves garlic, peeled and chopped
1/4 teaspoon hot chili flakes (optional)
4 quarts washed and cut mustard greens (1 lb.; see notes)
1/2 cup shredded light or regular Italian blend cheese or shaved parmesan cheese
Salt and pepper

In a 3- to 4-quart pan, mix broth, milk, and polenta. Stir over high heat until boiling; reduce heat to low and stir often until polenta is smooth to taste, 12 to 15 minutes. If polenta is thicker than desired, stir in 2 to 4 tablespoons water.

Meanwhile, pour oil into a 5- to 6-quart nonstick pan over high heat, tilting to coat bottom. When oil is hot, add sausages and break apart with a spoon. Add garlic and chili flakes; stir often until meat is browned and crumbled, about 4 minutes. Add mustard greens and stir often until wilted, about 2 minutes.

Spoon polenta equally into 4 bowls. Top equally with sausage-mustard green mixture. Sprinkle with cheese and add salt and pepper to taste. Makes 4 servings

Grouper with Puttanesca Sauce

4 (6-ounce) grouper or flounder fillets
1/8 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 1/2 teaspoons olive oil
1 cup thinly sliced onion
1 tablespoon bottled minced garlic
1/4 teaspoon dried oregano
1 (28-ounce) can whole tomatoes, drained
1/3 cup chopped pitted kalamata olives
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley (optional)

Heat a nonstick grill pan over medium-high heat. Sprinkle fish with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, heat oil in a large nonstick skillet over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add garlic, oregano, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes, stirring frequently. Stir in olives and capers; cook 1 minute. Spoon tomato mixture over fish. Sprinkle with chopped parsley, if desired. Makes 4 servings

Shrimp Scampi

2 teaspoons olive oil
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup Sauvignon Blanc or other dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice

Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done. Makes 4 servings (serving size: 7 shrimp)

Garlic-Herb Pasta

8 ounces uncooked thin spaghetti
5 garlic cloves, minced
2 tablespoons olive oil
2 pounds plum tomatoes, cut into eighths
3 tablespoons minced fresh parsley
3 tablespoons thinly sliced or chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Freshly grated Parmesan cheese

Cook pasta according to package directions; drain. Place pasta in a serving bowl, and keep warm. Sauté garlic in hot oil in a large skillet over medium heat 1 minute. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally, 5 minutes or until thoroughly heated and tomatoes release juices. Pour over pasta; toss to combine. Sprinkle with Parmesan cheese. Makes 4 servings

Linguine with Pancetta and Parmesan

1 (9-ounce) package fresh linguine
Cooking spray
1 cup chopped onion
2/3 cup chopped pancetta or ham (about 2 ounces)
1/2 teaspoon bottled minced garlic
1 (26-ounce) bottle Italian herb pasta sauce
1/4 cup chopped ripe olives
1 tablespoon capers, drained
1/4 cup (1 ounce) shredded fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, pancetta, and garlic; sauté 5 minutes. Add pasta sauce; cook 5 minutes. Stir in olives and capers. Add pasta; toss to combine. Sprinkle with cheese. Makes 4 servings

Tuscan Pork Chops

1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
4 (1-inch-thick) boneless pork chops
1 tablespoon olive oil
3 to 4 garlic cloves, minced
1/3 cup balsamic vinegar
1/3 cup chicken broth
3 plum tomatoes, seeded and diced
2 tablespoons capers
Garnish: fresh parsley sprigs

Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture. Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet.

Add garlic to skillet, and sauté 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.

Return pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Garnish, if desired. Makes 4 servings

Veal Marsala

1 pound veal scaloppine
1/4 cup all-purpose flour, divided
2/3 cup beef consommé
1 tablespoon butter
1/2 cup dry marsala wine
1 cup presliced mushrooms
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside. Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.

Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley. Makes 4 servings

Turkey Tenderloin Scaloppine

1 1/2 pounds turkey breast tenderloins
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/2 cup dry white wine
3 tablespoons lemon juice
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
2 tablespoons capers
Garnishes: lemon wedges, fresh Italian parsley

Cut turkey into 1/2-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper, and dredge turkey in mixture.

Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add turkey; cook, in batches, 1 1/2minutes on each side or until golden. Remove from skillet, and keep warm.

Add remaining 1 tablespoon butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated. Stir in parsley, garlic, and capers; spoon over turkey. Garnish, if desired. Serve immediately. Prep: 15 min., Cook: 15 min.

Note: Serve over hot cooked angel hair pasta, if desired. Makes 4 servings

Spinach Calzone

3/4 cup cottage cheese
1/2 cup sour cream
1/4 cup (2 ounces) cream cheese, softened
3 tablespoons grated fresh Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust
Cooking spray
1/4 cup (1 ounce) shredded mozzarella cheese
1/4 cup (1 ounce) shredded sharp cheddar cheese
1 1/2 cups bottled Italian herb pasta sauce

Preheat oven to 425°. Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, garlic powder, and black pepper.

Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14 x 10-inch rectangle. Spread spinach mixture over half of the crust, leaving a 1-inch border. Sprinkle mozzarella and cheddar over spinach mixture. Fold dough over filling; press edges together to seal.

Bake at 425° for 15 minutes or until browned. Cool on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut calzone into 6 squares, and top with sauce. Makes 6 servings

Rosemary Pork Tenderloin

1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch
1/2 cup cranberry chutney (such as Crosse and Blackwell)

Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.

Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney. Makes 4 servings (serving size: 3 slices pork, about 2 tablespoons sauce, and 2 tablespoons chutney)

Italian Chicken with Chickpeas

1 pound chicken breast tenders
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 1/3 cups sliced onion
1 cup green bell pepper strips
1/2 teaspoon bottled minced garlic
1 (15 1/2-ounce) can chickpeas, drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
Fresh flat-leaf parsley leaves (optional)

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Add onion and bell pepper; sauté 4 minutes. Reduce heat to medium. Add garlic, chickpeas, and tomatoes; cover and cook 8 minutes or until thoroughly heated. Garnish with parsley leaves, if desired. Makes 4 servings (serving size: 1 1/2 cups)

Flounder Piccata with Spinach

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (6-ounce) flounder fillets
2 tablespoons all-purpose flour
2 teaspoons olive oil
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon drained capers, chopped
2 tablespoons butter
4 cups fresh baby spinach

Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.

Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce. Makes 4 servings

Lasagna Rolls with Roasted Red Pepper Sauce

These rolls require some assembly time but are a nice change of pace from layered pasta. Use baby spinach to eliminate the task of trimming stems.

Lasagna:
8 uncooked lasagna noodles
4 teaspoons olive oil
1/2 cup finely chopped onion
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach
3 garlic cloves, minced
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Sauce:
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (7-ounce) bottle roasted red bell peppers, undrained
1/8 teaspoon crushed red pepper

To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.

To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.

Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil. Makes 4 servings (serving size: 2 rolls)

Shrimp Arrabbiata

This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce.

6 ounces fresh linguine
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl.

Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta. Makes 4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta)

Gazpacho Panzanella

This colorful salad combines the best of the classic Spanish soup, gazpacho, and the Italian bread salad, panzanella. Chop the vegetables and toast the bread cubes ahead of time, but toss the salad right before serving because the bread will soak up the juices and become soggy if it sits too long. If you prefer a drier panzanella, simply add less dressing. Use olive oil-flavored cooking spray if you have it.

Salad:
4 ounces French bread, cut into (1/2-inch) cubes
Cooking spray
3 1/2 cups chopped seeded tomato (about 2 pounds)
2 cups chopped skinless, boneless rotisserie chicken breast meat
1 3/4 cups chopped seeded cucumber (about 1 pound)
1 cup chopped green bell pepper
1/2 cup vertically sliced red onion
1/4 cup chopped fresh flat-leaf parsley

Dressing:
1/2 cup low-sodium vegetable juice
1/4 cup red wine vinegar
1 tablespoon extravirgin olive oil
1 tablespoon water
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350°. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 15 minutes or until golden brown, stirring once. Set aside.

Place tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bowl; toss gently to combine.

To prepare dressing, combine the juice and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat. Stir in bread cubes; let stand for 5 minutes. Serve immediately. Makes 4 servings (serving size: 2 1/2 cups)

Steaks with Tuscan-Style Cannellini Salad

2 cups chopped plum tomato (about 1/2 pound)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
2 tablespoons balsamic vinegar
2 teaspoons bottled minced garlic
1 teaspoon extravirgin olive oil
1 (16-ounce) can cannellini beans, rinsed and drained
3/4 teaspoon salt, divided
3/4 teaspoon cracked black pepper, divided
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray

Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine.

Heat a grill pan over medium-high heat. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture. Makes 4 servings (serving size: 1 steak and 1/2 cup bean mixture)

Marinara Sauce Over Rotini

1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons chopped fresh or 2 teaspoons dried basil
2 tablespoons chopped fresh or 2 teaspoons dried parsley
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
1 tablespoon capers
4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)

Heat oil in a medium saucepan over medium heat. Add onion and garlic, and sauté for 2 minutes. Add basil and the next 6 ingredients (basil through tomatoes); bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Stir in capers. Serve over pasta. Makes 4 servings (serving size: 1 cup pasta and 3/4 cup sauce)

Sicilian Cod

2 1/2 teaspoons olive oil, divided
3 cups sliced onion
1/2 cup red bell pepper strips
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
4 (6-ounce) cod fillets
Olive oil-flavored cooking spray
1 tablespoon Italian-seasoned breadcrumbs
1/8 teaspoon salt

Preheat oven to 450°. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the next 6 ingredients (onion through pepper). Cover and cook 10 minutes or until onion is wilted, stirring occasionally. Set aside; keep warm.

Place fillets in a shallow baking dish coated with cooking spray. Brush fillets with 1/2 teaspoon oil; sprinkle with breadcrumbs and 1/8 teaspoon salt. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve the onion mixture with fish. Makes 4 servings (serving size: 5 ounces fish and 1/2 cup topping)

Chocolate Italian Cake

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting
Garnish: pecan halves

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired. Makes 10 to 12 servings

Chocolate-Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans. Makes 4 cups

Crispy Chicken Cutlets With Tallegio Cheese And Prosciutto

For The Cutlets:
4 chicken cutlets
3 cups stale bread cubes
1 teaspoon grated lemon zest
1 teaspoon chopped red chile pepper (optional)
3 tablespoons chopped fresh parsley
1/2 cup grated parmesan cheese
1/4 cup pine nuts
Sea Salt
Cracked Black Pepper
2 large eggs
2 tablespoons butter
2 tablespoons olive oil
4 slices tallegio cheese (about 12 ounces)
4 slices prosciutto

For The Sauce:
4 cups ripe cherry tomatoes, halved
2 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons chopped fresh basil
Sea Salt
Cracked Black Pepper

Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor. Pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere. Refrigerate the chicken for one hour to allow the crumb coating to set.

To prepare the sauce, heat the oil in a small saucepan until hot. Add the garlic and cook just until it is sizzling. Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down. Remove from the heat and set aside.

Preheat the oven to 400 degrees. Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top. Cook for 10 minutes until the cutlets are browned on one side and turn. Cook an additional 10 minutes or until the cutlets are cooked through.

Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts. Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate. Serves 4

Note - If you cannot find Tallegio, any other tasty melting cheese would work such as an Italian Fontina, although the Tallegio adds a unique flavor to this dish.

Italian Shrimp and Pasta

1 garlic clove, minced
2 tablespoons olive oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 ounces uncooked angel hair pasta
1 pound uncooked medium shrimp, peeled and deveined

In a large skillet, saute garlic in oil. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.

Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture. Makes 4 servings.