Italian

This recipe is an accompaniment for Pappardelle Bolognese .

(GNOCCHI DI SPINACI ALLA BAVA) Spinach adds great color and flavor to these light dumplings. The topping consists of melted butter and Fontina cheese, a product made in the neighboring region of Valle d'Aosta but used for many local dishes.

(Tortelli di Patate alle Salsicce con ragù) The recipe makes more pasta dough than you'll need for the tortelli. Roll out the extra, and cut it into 1/2-inch-wide ribbons for pappardelle, 1/4-inch-wide ribbons for fettuccine, or any length and width you prefer. The pasta can then be used fresh, or it can be dried for use at a later time (leave the pasta on floured kitchen towels at room temperature until it is dry). Or use all of the dough for any recipe that calls for one pound of fresh pasta.

A fusion dish from Phyllis Vaccarelli of Let's Get Cookin', in Westlake Village, California. The flavors are basically Italian, but before cooking, the shrimp are coated with a "velveting" mixture of cornstarch and egg white used in traditional Chinese cooking, which helps keep the shrimp tender. Serve a watercress salad with balsamic dressing alongside. For dessert, construct a sundae with vanilla ice cream, diced mangoes and crushed amaretti cookies.

Parmesan goes a long way on this meatless entrée, so use sparingly. Pour some Chianti.

The robust flavor of Grey Celtic salt complements the greens perfectly.

At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season.

This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. Although the meaty sauce is classically paired with tagliatelle (ribbon pasta just slightly wider than fettuccine), it also marries well with a variety of pasta shapes that trap the savory sauce.

(MEZZELUNE AI PIGNOLI) Cookies made with pine nuts can be found in bakeries all over Umbria, which probably isn't too surprising for a region filled with pine trees. These crescents have a wonderful chewy texture. The dough is very soft, so you will need to flour your fingers to shape it. But don't inadvertently use too much flour, or the cookies will be tough.

Most people think these Sicilian treats are available only in Italian bakeries. But here's delectable-and easy-proof that you can them at home. We've exchanged the usual addition of candied fruit for the more contemporary one of bittersweet chocolate and apricot preserves. Look for the cannoli shells at Italian markets.

Can be prepared in 45 minutes or less.

(GELATO AL CAFFE) This gelato is an all-time favorite.

Serve this main-course salad with some crusty bread, and offer fresh fruit for dessert. To prepare the dish, use leftovers from the Roast Pork Loin with Garlic and Rosemary , or broil two 4-ounce boneless pork loin chops until cooked through and then dice. Note that nutritional numbers are for either cut of pork.

There's no butter or oil in these crisp cookies, which are perfect with the Fruit In Spiced Wine For the best texture, be sure to slice them thinly. To keep them crunchy, carry them to the picnic in an airtight container.

These individual vegetable terrines can be assembled a day ahead.