HOW TO COOK ITALIAN | 1, 2, 3, 4, 5

HOW TO COOK RISOTTO WITH CLAMS 1. Cooking fresh clams provides a flavorful broth that is then used to make the risotto. 2. Combine the oil, parsley, and garlic in a saucepan, and cook over medium-high heat until the garlic sizzles. Add the rice; sauté. This coats the grains with oil.

RISOTTO ALLE VONGOLE - Risotto With Clams In Italy, clams are as small as thumbnails and so flavorful that they hardly need any seasoning. Using the juice the clams give off as part of the cooking liquid for the rice imbues the risotto with clam flavor. 3 dozen littleneck clams (about 2 1/2 pounds) 8 1/2 cups water, divided 3 tablespoons olive oil, divided 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons minced garlic 1 1/2 cups Arborio rice or other short-grain rice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Chopped fresh parsley (optional) Put the clams and 1/2 cup water in a large skillet over medium-high heat; cover and cook for 4 minutes or until the shells open. Remove the clams from the pan, reserving the cooking liquid. Cool clams. Remove the meat from the shells, and set aside. Bring 8 cups water to a simmer in a large saucepan (do not boil). Keep warm over low heat. Put 2 tablespoons olive oil, parsley, and garlic in a large saucepan; cook over medium-high heat until garlic sizzles. Add the rice, and stir until coated; cook for 5 minutes, stirring constantly. Stir in reserved clam liquid; cook until the liquid is absorbed, stirring constantly. Add water, 1 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Continue until rice is tender. Season with salt and pepper. Add clams; cook 3 minutes or until thoroughly heated. Stir in 1 tablespoon olive oil, and sprinkle with parsley, if desired. Serve immediately. 4 servings (serving size: 1 cup). NOTE: To substitute canned clams for the fresh, use 3 (6-ounce) cans clams, undrained, and use 7 cups water. CALORIES 422 (24% from fat); FAT 11.3g (sat 1.6g); PROTEIN 15.4g; CARB 62.4g; FIBER 1.2g; CHOL 28mg; IRON 14.7mg; SODIUM 194mg; CALC 47mg.

ZUPPA INGLESE This dessert (pronounced ZOO-puh in-GLAY-zay) literally translates as "English soup." It's a classic Italian trifle made with custard and chocolate layered with liqueur-soaked cake. The combination of liqueurs can vary, but there should always be something red such as grenadine. "This particular concoction," says the author, "is one I learned from my mother." 1 cup powdered sugar 6 large egg yolks 6 tablespoons all-purpose flour 3 cups 2% reduced-fat milk 2 teaspoons grated lemon rind 1 (10-ounce) loaf angel food cake, cut into 1/4-inch-thick slices 1/4 cup grenadine or raspberry syrup 2 tablespoons Drambuie or cognac 2 tablespoons cognac 1 tablespoon white rum 2 ounces semisweet chocolate, melted 1/4 cup coarsely chopped almonds

Put sugar and yolks in a large bowl, and beat with a mixer at high speed until pale yellow. Gradually add flour, beating until smooth.

Heat milk over medium-high heat in a medium, heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil). Gradually add the hot milk to sugar mixture, stirring constantly with a whisk. Return the milk mixture to pan. Cook the mixture over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Stir in rind.

Spoon 1/4 cup custard into the bottom of a 2-quart soufflé dish or compote. Arrange one-third of the cake slices in a single layer over custard. Combine the grenadine, Drambuie, cognac, and rum. Brush grenadine mixture over cake slices until wet. Spread 1 1/4 cups custard over the cake slices. Arrange one-third of the cake slices in a single layer over custard. Brush the grenadine mixture over cake slices until wet. Combine 1 1/4 cups custard and chocolate, and spread over cake slices. Arrange remaining cake slices over custard. Brush with remaining grenadine mixture. Spread remaining custard over cake slices. Sprinkle with almonds. Cover and chill at least 4 hours.

9 servings (serving size: 2/3 cup).

CALORIES 306 (26% from fat); FAT 8.8g (sat 3.5g); PROTEIN 7.9g; CARB 45.1g; FIBER 1g; CHOL 152mg; IRON 1.2mg; SODIUM 283mg; CALC 170mg.

ZUPPA DI FARRO E FAGIOLI - Tuscan Bean-and-Barley Soup

This is a typical hearty Tuscan soup and is the perfect antidote to a cold winter day. It's typically made with farro, and ancient Etruscan grain, but we've substituted barley in its place; it works like a charm.

2 tablespoons olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons chopped fresh rosemary
5 cups chopped escarole
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups water
1 cup canned cannellini beans or other white beans, drained
1/2 cup uncooked pearl barley
1 beef-flavored bouillon cube

Put the oil and onion in a large saucepan over medium heat. Cook 5 minutes or until lightly browned, stirring occasionally. Stir in rosemary, escarole, salt, and pepper; cook until escarole wilts and all the liquid has evaporated. Add water, beans, barley, and bouillon. Bring to a boil; reduce heat, and simmer for 30 minutes or until the barley is tender.

4 servings (serving size: 1 1/2 cups).

CALORIES 232 (30% from fat); FAT 7.9g (sat 1.2g); PROTEIN 7.9g; CARB 35.3g; FIBER 7.1g; CHOL 0mg; IRON 3.1mg; SODIUM 836mg; CALC 85mg.

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