Italian Food Recipes for the Real Thing - and FAST!

Did you know that eaters in the region around Rome are crazy about “mint”? Don’t lie – I know you didn’t. Do you care? Don’t lie – I know you don’t. But now you know.

1 cup water, boiling
1 10-oz package frozen artichoke hearts, thawed
1 10-oz package frozen peas, thawed
1/4 cup heavy cream
1 Tbsp each minced onion & garlic
1 Tbsp chopped fresh mint or 1 tsp dried
1/4 tsp each salt & pepper

In a medium saucepan, start water to boiling; cook frozen artichokes in it until thawed, about 4 minutes, breaking them up gently with a fork.

Drain and return to pan; add peas, onion and garlic. Cover and cook over very low heat for 3 or 4 minutes to heat through. Add the cream to the pan and simmer 2 minutes, or until bubbly and hot. Stir in mint and season with salt and pepper. Done.

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”What the heck can I do with polenta? It looks interesting lying there in the store, but you don’t just cook it and eat it, do you?”

I suppose you could, but here’s a better idea: Polenta Pie! Really, I think you’ll find this as close to an “exciting” use for polenta as you can find. With fresh basil and a great Parmesan cheese, how can you go wrong?

1 Tbsp extra-virgin olive oil
1 16-18-oz ready-made plain polenta roll
2 Tbsp chopped fresh basil
1 25-oz jar chunky tomato sauce
1/4 Ib mozzarella, coarsely shredded (1 cup)
2 Tbsp finely grated Parmigiano-Reggiano

Put a rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 tsp of oil.

Cut polenta roll crosswise into slices about an inch thick and line pie plate with half of them, overlapping slices slightly so you completely cover bottom of pie plate.

Stir 1 Tbsp basil into 1 & 1/2 cups pasta sauce and spread over polenta. Now sprinkle with half of the mozzarella and top with rest of the polenta slices, then sprinkle with Parmigiano-Reggiano and the rest of the mozzarella.

Bake until golden and bubbly, about 20 minutes.

While the pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through, but not boiling.

When you take pie from the oven let it rest a few minutes to firm up and cool, then serve proudly with extra sauce on the side.

Now you have deliciously answered the “What to do with polenta” question, haven't you?

You will love this dish but there's one problem: do we call it "appetizer" or "dinner"? I guess it depends on how you slice it - big wedges: dinner (with soup & salad)...tiny wedges: appetizers. Whichever you choose they'll want more.

2 Tbsp olive oil
1 small yellow onion, thinly sliced into rings
1 russet potato, peeled and thinly sliced
1 Tbsp fresh rosemary needles, or 1 tsp dried
1/2 tsp kosher salt
1/2 tsp black pepper
¼ cup grated Parmesan or Romano cheese
Cornmeal for the skillet
1 package (about 1 lb) refrigerated pizza dough

Heat oven to 4500 F.

Heat the oil in a large cast-iron skillet over medium heat, add the onion and cook until golden, 5 to 7 minutes.

During this time roll out the dough into a circle the size of your bottom...that is, the bottom of your skillet.

When the onions are golden and kinda crispy toss them with the potato, rosemary, salt, and pepper, then set aside.

Now wipe out the skillet, - this part is really cute - turn it upside down, and sprinkle bottom with the cornmeal. Place the dough on the bottom (top?) of the skillet and arrange the mixture evenly, leaving a l-inch border. Bake until the crust is golden brown, about 20 minutes.

Slice into wedges and try not to eat them all yourself - you will be tempted.

Hey, here’s an Italian dish without pasta and it’s really good for you, but, mainly, it’s delicious. If you want to make this a one-dish meal, add, you guessed it, some zitti or other small pasta.

1/2 lb kale or chard, cleaned, stems removed, and chopped (5 cups)
2 medium zucchini, coarsely chopped (2-1/2 cups)
1 large carrot, peeled and thinly sliced (1 cup)
1 rib celery, sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
3 cloves garlic, minced
2 14-oz cans vegetable or chicken broth
1 tsp dried oregano, crushed
1 tsp dried basil
1 15-oz can cannellini beans, drained and rinsed
1 14-1/2-oz can diced tomatoes
1/4 tsp pepper
Shaved Parmesan cheese (optional)

Combine greens, zucchini, carrot, celery, onion, garlic, broth, and seasoning in a Dutch oven (a heavy metal pan). Bring to boiling. Reduce heat; cover, and simmer 10 to 12 minutes or until vegetables are tender. Add beans and undrained tomatoes. Cook 5 minutes more or until heated through. Top each serving with cheese, if desired.

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