Affection for Italian food shows no signs of waning; its bold, lusty flavors are still in favor with adventurous diners. American palates have progressed far beyond the early days, when spaghetti with red meat sauce largely defined the cuisine. Now, curiosity and interest in regional cooking compels greater explorations.
The dictates of simple and fresh are very much in evidence in authentic Italian food, facets that easily translate to the quick kitchen. A meal centered on soft, cheese-spiked polenta topped with a boldly flavored ragu is simple, fast and satisfying.
Peppered cheese polenta
Sausage and sweet pepper ragu
Broccoli arrabiata
Biscotti
Chianti
SAUSAGE AND SWEET PEPPER RAGU
Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 4 servings
Simple and robust, this is best made with a high-quality refrigerated tomato sauce. Purchase the roasted pepper from the deli counter or use bottled roasted red peppers for the quickest route. Cooked rice also would be good with this stew.
8 ounces mild or hot Italian sausage, removed from casing
1/2 cup diced roasted red pepper
1 jar (15 ounces) tomato-basil or marinara sauce
1/2 cup dry red wine
Pinch red pepper flakes
Peppered cheese polenta, see recipe
1/4 cup fresh slivered basil
1. Cook sausage in medium skillet, crumbling with large spoon, until browned, about 5 minutes. Add red pepper; cook 30 seconds.
2. Stir in tomato sauce, wine and pepper flakes. Cook gently, stirring occasionally, until hot, 4 to 5 minutes. Serve ragu over hot polenta, topped with fresh basil.
Nutrition information per serving:
Calories ……… 390 Fat ……….. 20 g Sat. fat ……. 7 g
Cal./fat ……… 46% Chol. …….. 50 mg Sod. …… 1,280 mg
Carb. ……….. 36 g Protein ……. 17 g Fiber …….. 4.6 g
PEPPERED CHEESE POLENTA
Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 4 servings
Many specialty markets and some supermarkets, such as Whole Foods, sell soft-ripened Italian cheese studded with precious bits of black truffle. It is an excellent choice to use here. Taleggio or grated Parmesan also works well.
3 cups water
Salt
1/2 teaspoon cracked black pepper
3/4 cup quick-cooking polenta
3 ounces Taleggio or Italian cheese with truffles, shredded
1. Heat water, salt and pepper to boil in medium saucepan. Slowly whisk in polenta. Cook over medium-low heat, stirring often, until thick, 3-5 minutes.
2. Add cheese; cook until smooth. Polenta should be consistency of cooked cream of wheat. If it is too thick, stir in several tablespoons milk or water. Adjust seasoning.
Nutrition information per serving:
Calories ……… 205 Fat ………… 8 g Sat. fat ….. 4.5 g
Cal./fat ……… 36% Chol. …….. 25 mg Sodium …… 455 mg
Carb. ……….. 24 g Protein …….. 9 g Fiber ………. 2 g
BROCCOLI ARRABIATA
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 4 servings
Arrabiata, which means “angry” in Italian, also refers to a pasta preparation that is aggressively seasoned with hot red pepper flakes. Here, the treatment is given to broccoli raab, also known as rapini. Regular broccoli also can be used.
1 bunch broccoli raab, about 1 1/4 pounds, stems trimmed
Salt
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
Large pinch red pepper flakes
1. Place broccoli raab on cutting board; slice crosswise into thirds. Cook in large pot of boiling salted water until crisp-tender, 4-6 minutes. Drain thoroughly, lightly pressing on vegetables to release excess moisture.
2. Return to pan over medium-low heat. Cook briefly to dry out. Add oil, garlic, red pepper flakes and salt to taste. Toss lightly.
Nutrition information per serving:
Calories ………. 85 Fat ………… 7 g Sat. fat ….. 0.9 g
Cal./fat ……… 64% Chol. ……… 0 mg Sodium ……. 25 mg
Carb. ………… 5 g Protein …… 3.4 g Fiber ………. 0 g
