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ItalyEggplants Baked in the Sardinian Style We had had way too much fish during the Covid19 lockdown and were eager to explore some vegetable recipes. This one was a hit! It's easy to make and tasty, and it was satisfying to us as the center of a vegetarian dinner. Sausages Cooked in White Wine with Rosemary This is a simple and delicious preparation of fresh sweet Italian sausage or fresh fennel sausage. It makes a nice change of pace from the often heavy dishes that feature sausages. Beef Braised with Onions
There are many brasati, with regional specialties and differences for the seasons and holidays. This is an everyday recipe that's good for any season. The beef is cooked with onions, which provide the braising liquid and ultimately become a sauce for the beef. Trout, Pan-Fried
You cook the cleaned fish in a skillet with oil and some seasoned breadcrumbs for a filling. When the fish is ready, it is tender and succulent, and flakes easily away from the skin so you can serve the whole fish or just the fillets. Frittata of Mushrooms and Artichoke Hearts
It also includes cheese and breadcrumbs, so it's a hearty dish. It's good served hot or cold, as for a picnic. You can try this the traditional way in an omelette pan, flipping it by sliding it onto a plate and then flipping it bac into the skillet, but this has so much "stuff" in it that it breaks easily. It's easier to just bake it in a moderate oven. Frittata of Red Tomatoes
I especially like this with some nice flaky sea salt. Frittata alla Tropea Tropea is in southern Calabria, way down near the toe of the Italian boot. It is especially known for red onions of unexcelled sweetness and mildness. Chicken Legs with Porcini in Red Wine
It calls for dried Porcini mushrooms, as pretty much all traditional Italian dishes do. Porcinis are the same as King Boletes (I've bought those in Polish markets) and Cepes (the French name). You can use other types of dried wild mushrooms if you cannot find Porcinis, but the combination or Porcini mushrooms with red wine is a classic flavor of the Italian Northwest so it's worth the search. Scattone
The pasta water already has salt, and some starch from the cooking pasta. You add a full-bodied inexpensive red wine, a pinch of pepper, and maybe a few flakes of dried red pepper if you like. This is particularly welcome after shoveling snow when you come in cold and wet and you smell dinner cooking! Frittata of Sage
I have seen photos of this with the sage leaves visible in the finished frittata, but I have never yet had the patience to try one that picture-perfect when it will be in my belly in 5 minutes... 
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Here's a basic boiled-beef recipe, called a brasato in Italian.
This is a simple and satisfying recipe when you can get fresh trout. 
This is a rich Ligurian frittata that features two flavors that we don't often see paired in the United States.
This omelette is best made in late summer at the height of tomato season. If you can't get fresh ripe in-season 
This is wonderfully delicious and worth the time it takes to cook it.
This is just a quick pick-me-up drink for a cold afternoon when you are cooking pasta.
This is about a simple as it gets, and it's delicious in its simplicity. You must use fresh sage for this.
