Trofie con Zucchine e Funghi (Trofie with Zucchini and Mushrooms)

Trofie are traditional Ligurian pasta, 2-inch (5 cm) long thick twisted solid strands that are decidedly chewy, and which will work very well with chunky sauces such as this. The Italian recipe calls for a fresh porcino and chiodini, which may be difficult to find where you are.

Calamari ripieni con gamberi e pancetta (Baby Calamari Stuffed with Shrimp and Pancetta)

Here is an impressive dish suitable as an antipasto or appetizer that is a common offering in Italian homes on the Feast of the Seven Fishes during Christmas. Makes about 24 bite-sized pieces. Ingredients: 1-1/2 pounds baby calamari - cleaned

Frittata with herb and cheese filling

The frittata is a peasant food very much like the American omelet with ingredients cooked into the eggs. This variation rolls the frittata around a mixture of cheeses and herbs like a crepe and serves well as an accompaniment at dinner or as a standalone for lunch.

Stuffed Portabellas with seafood

These were a favorite at Dom Satyr's (my restaurant) though they were never actually on the menu. they're easy to make and the filling can be made the day before if time requires it. 6 large Portabella mushrooms (about 6” diameter)

Mushrooms

We like our mushrooms; maybe because our roots are in rural Italy and mushrooms were a wonderful way to enhance a meal, or maybe just because we like them. Mushrooms impart a unique taste and texture that is truly a gift from nature.