3½ Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
1 medium onion, sliced
2 oz prosciutto, cut into small cubes
1 Tbsp fresh marjoram, chopped
6 Tbsp fine plain bread crumbs
½ lb spaghetti
Salt & freshly ground black pepper

Bring a large saucepan of salted water to boil. Add spaghetti and cook to al dente; drain when done.

Meanwhile, in a large skillet, heat half of the butter and oil over medium heat until butter melts. Add onion and cook, stirring frequently, until translucent, about 5-7 minutes.

Add prosciutto and marjoram and cook, stirring, 3 minutes more.

If you can't bring yourself to call this lasagna, how about "Pasta with Tomato Sauce & Cheese"? Whatever you choose to call it, it's good eatin'.

6 ounces campanella or other small pasta
1 (6-oz) can low salt or regular tomato paste
1 Tbsp oregano, dried
1 Tbsp garlic powder
12 oz sweet (mild) Italian sausage links, casings removed
1 cup part-skim shredded mozzarella cheese
2 (14 oz) cans diced tomatoes

Cook pasta according to directions;drain when done.

In a large nonstick skillet, cook sausage 5 minutes or until no longer pink; drain fat. Stir in tomatoes, tomato paste and herbs. Simmer 5 minutes. Remove from pan; keep warm.

Place half the cooked pasta in bottom of an oven-proof skillet. Pour half the tomato-meat mixture over pasta. Sprinkle with half the cheese; repeat layers.

Cover and cook on medium 4 minutes or until heated through and cheese melts. Place under the broiler for a minute or so to make the cheese pretty and serve.

Don't overdo the herbs with this tasty dish, especially not the oregano; you're after a subtle influence with this mild finny favorite.

2 lb cod fillets
4 Tbsp butter
2 cups Italian-style bread crumbs
1 Tbsp each dried oregano & basil
3 Tbsp Parmesan cheese, grated
4 Tbsp Butter, melted
Italian parsely for garnish

Preheat oven to 425 degrees F.

In a bowl combine bread crumbs, herbs, parmesan, enough melted butter to make the bread crumbs stick together.

Place cod in buttered baking dish and mound each fillet with 1/4 of the breadcrumb mixture; pat down firmly.

Bake for 20 minutes until the fish is milky white and flaky.

A perfect brunch item for a small group. Even though it's not Italian, Pepperidge Farm or another brand's square, skinny, white sandwich bread would be a great choice here. And don't even THINK of using a butter-substitute.

6 slices white sandwich bread
1 stick unsalted butter
3 Tbsp extra-virgin olive oil
12 oz mixed mushrooms, cut into quarters
4 Tbsp chopped flat-leaf parsley
2 small garlic cloves, minced
Salt & freshly ground black pepper
6 large eggs, lightly beaten
4 oz fresh mozzarella, cut into ¼-inch cubes

Heat oven to 400°.

Cut four of the bread slices into triangles and the remaining two into little-bitty cubes. In a large ovenproof skillet, melt six Tbsp of the butter over medium heat, add bread triangles and cook, turning until toasted on both sides; remove bread from pan.

Add remaining butter and sauté the bread cubes. Remove them and set aside, uncovered or they'll get soggy.

In the skillet heat oil over medium heat. Add mushrooms, parsley, garlic and pinch of salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about 3 minutes. Transfer mushrooms to a plate; it's okay to cover them to keep warm.

Return pan to medium heat, add & melt remaining butter, then add the eggs. Cook until egg just starts to set then smoosh the edges into the middle, tipping the pan as you go to distribute uncooked egg.

Now. sprinkle eggs with the bread cubes and cheese, then bake in the oven until set, just 2 or 3 minutes.

This is a very fancy side vegetable but it goes together easily and quickly.

For asparagus:
30 asparagus spears, tough ends trimmed
30 thin slices mozzarella cheese;
30 thin slices prosciutto

For pesto sauce:
3 cloves garlic;
5 oz spinach (about 1/2 bag) ;
1/4 cup parsley;
1/4 cup basil;
1 cup grated Pecorino Romano cheese;
3 Tbsp toasted pine nuts
3 to 5 Tbsp extra virgin olive oil ;
3/4 cup heavy cream;
Salt & freshly ground black pepper;
6 Tbsp Gorgonzola cheese, crumbled;
1 pint cherry tomatoes, halved

Preheat oven to 350F Bring a large pot of water to a boil. Dump asparagus into water for 1 minute ("blanching"), then remove and set aside.

Lay each asparagus spear in 1 slice of prosciutto, sprinkle with salt and pepper, and then wrap in 1 slice of mozzarella, leaving tip and end of spear exposed. Place seam-side down on a baking sheet and continue with remaining spears.

Place garlic, spinach, parsley, basil, Romano cheese and pine nuts in bowl of your food processor. Turn on machine and drizzle in 3 Tbsp olive oil-add more or less for a thinner or thicker pesto.

Put the asparagus spears into the oven for 3 minutes, or until cheese has melted.

Meanwhile combine heavy cream and 1/3 cup pesto in small skillet. Heat this over medium just to warm (do not simmer or boil). Season sauce with salt and pepper.

Place some of the sauce in the center of 6 plates, top each with about 5 spears of asparagus and sprinkle with 1 Tbsp of Gorgonzola. Now that's fancy, eh?

You don’t even have to cook this good stuff. The longer it rests the more the flavors will blend, but you can certainly use it immediately. The recipe makes enough to handle a lb of pasta.

3 large ripe tomatoes, peeled, & finely chopped
1 large garlic clove, finely minced
salt & pepper
½ cup extra-virgin olive oil
¼ cup minced fresh basil leaves (or parsley if you must)

In a bowl, combine the tomatoes, garlic, and salt and pepper. Whisk in the olive oil in a stream, then stir in the basil leaves

For a smoother sauce, in a food processor puree all of the ingredients except the basil leaves.

If you're not into artichokes this is a great way to become so.

Juice of a lemon
2 medium artichokes(6-7 oz each), stalks cut to ½ inch
¼ cup olive oil
1 garlic clove, sliced
Salt & pepper

In a saucepan, combine about 6 cups salted water and the lemon juice and bring to a boil. Add the trimmed artichokes and simmer, covered with wax paper and the lid, for 10 minutes.

Drain the artichokes, slice in half, top to bottom, and remove the chokes (the tight little centers). Pat dry. In a medium skillet over medium-high heat, warm the oil until hot. Lower the heat , add the garlic and saute, until golden. Remove the garlic from the skillet with a slotted spoon and discard.

Add the artichoke halves, cut-side down, season with salt and pepper, and cook, turning them from time to time, for 6 to 8 minutes more, or until tender.

This nutritious dish might easily be dinner for two if they are no-meat people. Otherwise, it's a terrific dish for brunch.

1/2 pound pencil-thin asparagus, trimmed
& cut into 1-incb pieces
6 eggs
1/2 cup Parmesan
Salt & Pepper
4 Tbsp butter
1 small red onion, minced

Preheat the broiler.

In a saucepan of boiling salted water, blanch the asparagus for 30 seconds to 1 minute, or until just tender. Drain and refresh under cold water.

In a bowl, whisk the eggs with 1/3 cup of the Parmesan and salt and pepper.

In a 12-inch nonstick skillet over medium heat, warm the butter until hot. Add the onion and cook, stirring occasionally, for 3 minutes. Add the asparagus pieces and cook, stlrtlng, for 1 mlnute more.

Pour the beaten eggs into the skillet, reduce the heat to low, and cook the mixture, covered, for 8 minutes, or until the eggs are almost set.

This is generally considered to be an Italian dish. I don't see anything particularly "Italian" about it except that its name ends in a vowel, like most Italian names - must be it.<

1 lb large shrimp
5 cloves Of garlic, minced
1/4 cup butter
1/4 cup white wine
Salt & pepper, to taste
Dash of red pepper flakes
1/4 cup fresh parsley, chopped
Garnish: Diced tomato (Optional) Green onions, chopped

Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp and cook a minute or two, until the shrimp turns pink.

Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high, and cook until the sauce thickens. Season with salt, pepper, red pepper flakes and parsley.

This is not your mom's grilled cheese sandwich - unless, of course, she's a gourmet cook or an Italian or both.

3 Tbsp olive oil
4 or 5 canned or fresh plum tomatoes, finely chopped
A few leaves fresh basil, torn into pieces
Salt and freshly ground black pepper
4-6 medium slices of Italian or other crusty bread
1 clove garlic, peeled and cut in half
4-6 slices scamorza or mozzarella cheese

Heat the oil in a small frying pan, add the tomatoes and basil, and season with salt and pepper.

Cook over moderate heat for 6-8 minutes until the tomatoes start to dry.

Use this time to fire up your broiler and lightly toast the bread. When the toast cools rub it on one side with the garlic clove. Spread some of the tomatoes on each piece of bread,top with the sliced cheese amd place under the hot broiler until the cheese melts and begins to bubble, 5-8 minutes. Serve hot.

Lots of good healthful things makes this as good for you as it is good tasting and pretty.

1 pkg [12 oz.)shells & cheese dinner (made with 2%milk)
2 Tbsp Italian reduced fat dressing
1 cup broccoli florets
1 cup red or green pepper strips [about 1 medium]
1 cup frozen baby peas
1/4 tsp dried basil leaves
2 Tbsp grated Parmesan cheese

Prepare shells & cheese dinner as directed on package.

Heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 min. or until crisp-tender. Stir in peas; cook until heated through.

Add prepared dinner and basil; mix lightly. Top with Parmesan cheese and serve.

”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.

This can be a quick and easy Mexican soup, too. Just switch chorizo for Italian sausage, cilantro for parsley and little red beans for the white beans.

8 oz uncooked Italian sausage
1 cup chopped onion
1 cup chopped celery
1 14 oz can chicken broth
1 14 oz can diced tomatoes with basil, oregano, and garlic
1 3/4 cups water
1/2 cup dried elbow macaroni
1 15-oz can cannellini(white kidney)beans, rinsed and drained
2 Tbsp snipped fresh Italian parsley

Remove casing from sausage, if present. In a large saucepan cook sausage, onion, and celery until sausage is no longer pink and vegetables are tender. Drain fat.

Add broth, undrained tomatoes, and water. Bring to boiling. Stir in macaroni. Return to boiling; reduce heat. Simmer, uncovered, for 12-15 minutes or until pasta is tender.

Stir in beans and parsley; heat through. Serve with grated Parmesan cheese sprinkled on top.

Here's a factual tidbit to further impress your eaters: Olive oil is used to brown the meat in this version, as in Southern & Central Italy, but in the North the cook would probaably use butter. Ok, school's out.

2/3 cup fresh bread crumbs
1/4 cup milk
1/2 cup minced onion
1/4 cup olive oil
1 lb lean ground beef
1 egg, lightly beaten
4 Tbsp grated Parmesan
2 Tbsp minced fresh parsley
1 garlic clove, fineIy minced
Salt & pepper
2 cups Marinara Sauce (Buy it for Quick and Easy)

In a small bowl, soak the bread crumbs in the milk.

In a skillet over medium heat, cook the onion in 2 Tbsp of the oil, stirring, for 3 minutes. In a large bowl, combine the onion mixture with the softened bread crumbs and milk, the beef, egg, Parmesan, parsley, garlic, and salt and pepper. Form the mixture into meatballs - don't over-do the handling -about 1&1/2 inches in diameter.

In a large skillet over medium heat warm the remaining 2 Tbsp of oil until hot then add the meatballs and cook them, turning occasionally, unril browned on all sides, about 10 minutes in all. Add the marinara sauce to the skillet and bring to a simmer, stirring. Simmer for 5 minutes.

This is the right amount for a lb of pasta.

In case anyone asks, this is Northern Italian cooking. Even the scallops are from the North Atlantic. A really quick & easy dish with that took-a-long-time appearance.

2 tsp minced onion
2 Tbsp unsalted butter
2 Tbsp brandy
3/4 cup heavy cream
5 Tbsp slivered almonds
2 tsp minced fresh flat-leaf parsley
1 tsp Worcestershire sauce (say,"wooster-shear")
1/2 lb sea scallops(4 or 5), sliced into 1/4-inch-thick rounds
salt

Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated, a couple more minutes.

Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.

Lightly season scallops with salt and add to the sauce. Simmer gently just until sauce is thickened and scallops are cooked through, a minute or two.

Serve immediately in ramekins (little glass bowls, not to be cxifused with “munchkins”).

In Italy, a dish like this is often served for the light evening meal. But here in the U.S. it’s a terrific quick & easy brunch item.

2 10 oz pkgs frozen spinach
8 eggs
Salt and freshly ground pepper to taste
10 Tbsp freshly grated Parmesan cheese

Cook frozen spinach according to package directions. When done, drain well, cool slightly and squeeze out as much moisture as possible.

While the oven prehats to 350 F, butter an 11" x 7" baking dish and spread the spinach in it. Make 8 small wells and break an egg into each well. Season with salt and pepper.

Cover each egg with a heaping Tbsp of Parmesan cheese and bake for about 8 minutes or until eggs are firm and cheese is melted.

Place 2 eggs and some spinach on each of 4 plates serve immediately to what will soon be a very satisfied group.

The Italian name for this dish sounds so much more exciting than "Stuffed Pork Chops", doesn't it?

But when you stuff these big chops with prosciutto and cheese...now that is exciting in any language.

4 pork chops, 1 inch thick
2 oz Italian fontina cheese or 4 Tbsp freshly grated Parmesan
4 slices prosciutto,(about 2 oz)
2 eggs
Salt and freshly ground pepper to taste
1 cup dry unflavored breadcrumbs
3 Tbsp butter
2 Tbsp olive oil
1/2 cup dry Marsala wine or sherry

Make a pocket in each chop by cutting a horizontal slit as far as the bone. Cut fontina cheese, if using it, into small pieces. Fill each chop with 1 slice prosciutto and a few pieces of fontina cheese or 1 Tbsp Parmesan cheese. Close with 2 wooden toothpicks.

Beat eggs with salt and pepper in a medium bowl. Spread breadcrumbs on aluminum foil.

Dip chops in beaten eggs, then coat with breadcrumbs pressing them onto chops with the palms of your hands.

Melt butter with oil in a large skillet. When butter foams, add chops & cook over medium heat 3 or 4 minutes per side or until crusty. Add Marsala or sherry and stir well. Cover skillet turn down heat & simmer 15 to 20 minutes or until chops are tender. If sauce starts to disappear, add a little more wine.

Place chops on a warm platter with the sauce poured over them. Yum, yum.

If you haven’t any Marsala you might use a dry sherry but it won’t be the same. And remember – don’t WASH the ‘shrooms or they’ll turn into little sponges – you don’t eat sponges, do you?

3 Ibs. small white mushrooms
1/2 cup dry Marsala wine
3 Tbsp butter
1/2 cup whipping cream
1 Tbsp olive oil
Salt and freshly ground pepper to taste

Wipe mushrooms with a damp cloth and slice.

Melt butter with oil in a large skillet and add mushrooms when butter foams.. Saute over medium-high heat until golden.

Stir in Marsala and cook for a few minutes until liquid is reduced, stirring occasionally. Add cream and cook a couple minutes longer.

Season with salt and pepper and serve hot.

Calabria is a region of Italy and supposedly people in that area really go for red pepper flakes – but who doesn’t? Especially on pizza and lots of other Italian food.

1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon hot pepper flakes
1 pound large shrimp 16 to 20 pieces per pound), shelled and deveined
1 cup dry white wine
l/2 cup sliced scallions
l/2 teaspoon salt
Lemon wedges

In a large frying pan, heat olive oil over medium heat. Add garlic and hot pepper flakes and cook about 30 seconds, or until fragrant.

Stir shrimp into pan and cook 1 or 2 minutes coating with oil. Add wine and stir for 3 to 4 minutes until shrimp turn pink and wine is reduced

Stir in scallions just to heat & emove from heat, season with salt, and pass lemon wedges on the side.

Now that was under ten minutes if you bought already-cleaned shrimp.

Gremolata - lemon rind, garlic, and parsley - more often is used to make veal wonderful. But, it's also great with seafood as you'll learn as soon as you make this easy Italian dish.

2 lemons
1/2 cup fresh chopped parsley (Italian, of course)
2 garlic cloves minced
2 Tbsp butter
2 Tbsp olive oil
1/2 pounds sea scallops (The big ones)
1/2 cup dry vermouth
1/4 tsp salt
1/8 tsp pepper

Grate yellow zest from lemons, being careful not to include any bitter white pith. In a small bowl, combine lemon zest,parsley, and garlic. Set this gremolata aside.

In a large frying pan over medium-high heat, melt butter with olive oil. Add scallops to pan and cook 2 minutes on each side, or until opaque but still tender and juicy. Add vermouth and heat, 1 to 2 minutes. Remove from heat.

Season with salt and pepper. Add half the gremolata to the pan and toss to coat scallops. Pass the remaining gremolata on the side.

This is a very simple dish, a very delicious dish and well worth the 25 minutes of stirring required to turn butter, onions, saffron and arborio rice into a sensational and traditional, and in this case, easy Italian dish.

Your family or friends will love this Italian food recipe so much they'll each volunteer to stir for a while (Yeah, right).

6 tablespoons softened butter
2 cups Arborio rice
1/2 cup dry white wine
5 to 6 cups homemade chicken stock or canned broth, heated
1/2 teaspoon saffron threads, crumbled
1/3 cup freshly grated Parmesan

In a heavy saucepan over medium heat, cook the onion in 3 tablespoons of the butter, stirring occasionally, for 3 minutes

Add the rice and stir to coat it with the butter.

Add the wine and simmer, stirring, until it is reduced by half.

Add 1/2 cup of the heated stock or broth and simmer the rice, stirring, until almost all of the liquid is absorbed.

Stirring constantly, add about 5 cups of the stock, 1/2 cup at a time, waiting until the rice has absorbed all of the liquid before adding the next cup. This will take a total of about 25 minutes. The risotto should be creamy but still al dente.

In a small bowl, combine the saffron with 1/4 cup of the remaining stock and stir the mixture into the hot rice. Add the remaining 3 tablespoons of butter and the Parmesan, and stir gently to combine.

Serve it hot and be very, very proud of yourself. You've just made one of the great Italian foods.

Serves 6

If I didn't give you the Italian name you might think this easy Italian dish was from Greece. But no, I guess not; it has no feta cheese or olives.

6 Tbsp butter, melted
6 Tbsp olive oil
2 Tbsp lemon juice
3 garlic cloves, crushed & minced
1/4 cup minced parsley
Salt & pepper
24 jumbo shrimp, split lengthwise, leaving tail on & shells intact,cleaned & patted dry

In a small bowl, combine the butter, olive oil, lemon juice, garlic, 2 tablespoons of the parsley, and salt and pepper.

Preheat the broiler.

Individually dip the shrimp into the butter-garlic sauce and arrange them, shell- side down, in one layer in a baking dish.

Broil the shrimp about 5 inches from the heat for 10 to 12 minutes, or until firm.

Remove from the broiler and arrange the shrimp on a serving dish, pour the remaining sauce from the pan over them, and sprinkle the remaining parsley on top.

What was that, about 20 minutes? And such incredibly delicious results!

A tip: When you're flattening the pork try to use a slightly lateral motion, not straight up and down. This stretches the pork rather than compressing it. And that, the experts say, is good. (Are you going to argue with the "experts"?)

8 slices pork tenderloin cut 3/8 inch thick
1/4 lb. pancetta (Italian Canadian-bacon-sort-of. Just ask the deli guy for pancetta)cut into 8 slices
3 tablespoons butter
1 tablespoon olive oil
2 or 3 fresh or dried bay leaves
Salt and freshly ground pepper to taste
1 cup dry white wine

Place the pork slices between 2 pieces of waxed paper or plastic wrap and pound until thin.

Place 1 slice pancetta over each slice of pork, roll 'em up and secure each roll with 1 or 2 wooden picks.

Melt butter with oil in a medium skillet. When butter foams, add meat and bay leaves. Cook meat over medium heat until golden brown on all sides, about 3 minutes. Season with salt and pepper, add wine and cook uncovered 10 to 12 minutes or until wine is almost all evaporated. Only 1 or 2 tablespoons of thickened wine sauce should remain in skillet.

Place meat on a warm platter. Spoon the sauce over the meat, put the platter on the table and get ready for the storm - of compliments.

This easy Italian side dish goes together so fast you can start and finish it wway before your entree is done.

3 (1O-oz.) or 2 (16-oz.) pkgs.frozen small onions, thawed in microwave if this is "last minute".(
1/4 cup packed brown sugar
1/4 cup red wine vinegar
Salt to taste
1/4 cup butter

Drain onions thoroughly on paper towels. Melt butter in a large skillet. When butter foams, add drained onions.

Sauté over medium heat 5 to 8 minutes or until onions begin to color. Add brown sugar, stir to coat onions and add vinegar and salt. Cook 2 to 3 minutes longer. Sauce should be thick and coat little onions. Serve hot.

You can prepare this classic easy Italian dessert faster than you can learn to spell it.

8 egg yolks
1/2 cup sugar
3/4 cup dry Marsala wine (sherry or port are ok substitutes but try for the Marsala)
1/2 cup sugar

In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick.

Set bowl or top part of double boiler over simmering water; don't let the water boil. Add the wine slowly, beating constantly for 4 to 6 minutes.

Zabaglione is ready when mixture has tripled in volume and is soft and fluffy. Spoon into individual glasses.

Serve immediately unless you prefer it cold and have time before dinner. If so, as soon as Zabaglione swells up into a soft mass (think, "The Blob", the firstone, of course, with Steve McQueen), set container over a bowl of ice water and continue stirring until cool. Spoon into glasses and refrigerate until ready to serve.

And, yes, I know the "Blob" was green.