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

SAUTÉED MUSHROOMS WITH PORCINIS

Here's a recipe that showcases the rich flavor of dried wild porcini mushrooms. Serve this robust side dish with beef tenderloin or wild game.

1 cup dried porcini mushrooms (about 1 ounce)
1 cup water
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons minced fresh flat-leaf parsley
2 (8-ounce) packages presliced button mushrooms
1/2 teaspoon salt
1/4 teaspoon black pepper

Soak the porcini mushrooms with 1 cup water in a bowl; cover and let stand for 15 minutes or until softened. Drain the mushrooms in a fine sieve over a bowl, reserving liquid.

Put oil and garlic in a large skillet over medium-high heat; sauté until garlic sizzles. Add porcinis, reserved mushroom liquid, and parsley; cook until the liquid evaporated. Add the button mushrooms, salt, and pepper; cook for 15 minutes or until the liquid has evaporated.

6 servings (serving size: 1/2 cup).

CALORIES 55 (43% from fat); FAT 2.6g (sat 0.4g); PROTEIN 2.1g; CARB 7.5g; FIBER 1.6g; CHOL 0mg; IRON 1.1mg; SODIUM 199mg; CALC 7mg.

MACEDONIA DI FRUTTA - Mixed Marinated Fruit

You can use any combination of fruits in this refreshing dessert.

2 cups chopped cantaloupe
1 cup chopped peeled peaches
1 cup chopped strawberries
1 cup blueberries
2/3 cup chopped peeled nectarines
1/2 cup fresh orange juice (about 1 orange)
1/4 cup sugar
2 tablespoons grappa (Italian brandy) or brandy
1 1/2 teaspoons grated lemon rind
2 peeled kiwifruit, halved lengthwise and thinly sliced

Put all ingredients in a large bowl; toss gently to combine. Cover and chill 2 hours.

5 servings (serving size: 1 cup).

CALORIES 154 (4% from fat); FAT 0.7g (sat 0.1g); PROTEIN 1.8g; CARB 34.8g; FIBER 4.2g; CHOL 0mg; IRON 0.5mg; SODIUM 10mg; CALC 27mg.

ARUGULA, FENNEL, AND AVOCADO SALAD

The spicy arugula is complemented by refreshing fennel and creamy avocado.

6 cups trimmed arugula (about 4 ounces)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
1 3/4 cups sliced peeled avocado (about 1 small)
1/3 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
2 tablespoons shaved Parmigiano-Reggiano cheese

Combine all ingredients except the cheese; toss gently to coat.

Divide the salad among 8 salad plates. Sprinkle the cheese evenly among salads.

8 servings.

CALORIES 93 (72% from fat); FAT 7.4g (sat 1.3g); PROTEIN 2.9g; CARB 6.1g; FIBER 2.2g; CHOL 1mg; IRON 1.8mg; SODIUM 186mg; CALC 93mg.

CHICKEN BREAST FILLETS WITH RED AND YELLOW PEPPERS

The sauce for these chicken breasts - with tomatoes, olives, and oregano - is reminiscent of the classic puttanesca sauce.

1 tablespoon olive oil
3 cups onion sliced crosswise
1 large yellow bell pepper, cut into 1/4-inch strips
1 large red bell pepper, cut into 1/4-inch strips
2 1/3 cups coarsely chopped tomato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
20 kalamata olives
Cooking spray
6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally

Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.

Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.

Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.

6 servings (serving size: 2 chicken breast pieces and 1/2 cup tomato mixture).

CALORIES 211 (23% from fat); FAT 5.3g (sat 0.9g); PROTEIN 28.1g; CARB 12.6g; FIBER 3.1g; CHOL 66mg; IRON 2.1mg; SODIUM 344mg; CALC 47mg.

BROCCOLINI SAUTÉED WITH OLIVE OIL AND GARLIC

Broccolini is a hybrid between Chinese broccoli and regular broccoli (which can be used as a substitute).

4 quarts water
1 tablespoon salt
1 pound broccolini, trimmed
2 teaspoons olive oil
2 garlic cloves, minced

Bring water to a boil in a stockpot; add salt and broccolini. Cook 5 minutes or until tender; drain.

Put olive oil and garlic in a large skillet over medium-high heat. Sauté until garlic just begins to color. Add broccolini; sauté 5 minutes.

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

CALORIES 54 (43% from fat); FAT 2.6g (sat 0.4g); PROTEIN 3.5g; CARB 6.4g; FIBER 3.6g; CHOL 0mg; IRON 1mg; SODIUM 470mg; CALC 57mg.

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