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Italian Food Italian Food Quick/Easy Recipes Le Basi Classic Recipes From Kyle Phillips, your Guide to Italian Food We're between seasons now, thanks in part to the lateness of the spring, which winked at us a few days ago but has since gone back into hiding. No snow or anything (except in the Alps), and things are in bloom, but persistent cloud cover has kept the sun from bringing real warmth, and as a result the spring vegetables are coming in at a trickle. Asparagi! One thing we have begun to see in the markets is asparagus spears. Delightful bunches, well suited for all sorts of things. The title link leads to the Asparagus page, and here are a couple of personal favorites: Risotto agli Asparagi, Asparagus Risotto If you like asparagus, life doesn't get much better than asparagus risotto. Sformato di Piselli e Asparagi, Pea and Asparagus Flan Sformati look beautiful, which means they are good for elegant occasions, taste great, and as an added bonus are easy to make. Asparagus in Yellow Sauce, Asparagi in Salsa Gialla This is a simple Florentine way of preparing asparagus, with an egg based sauce that's also nice over green beans. Svizzere: Hamburgers in English For reasons that escape me the Milanese call hamburgers Svizzere, which means Swiss (feminine plural, sing. Svizzera). Why am I bringing this up? Because Elizabeth Yetter, guide to Bread Baking, recently posted a collection of hamburger recipes, and I decided I should do something, since Italy does have a long tradition of Svizzere. The title link leads to Italian hamburger recipes, and here is what I generally do when I'm cooking hamburgers: they're not Italian, but my Italian in-laws invariably ask for seconds. Spaghetti alle Vongole That's spaghetti with clams, and now that the temperatures have begun to climb it is nice to have lighter pasta sauces. Spaghetti alle vongole in bianco, without tomato sauce is one of my favorite spring-summer pasta dishes, and the title link leads to it, after explaining how to prepare live clams. Some other shellfish pasta sauces: Zuppa di Cozze o Vongole al Pomodoro, Mussel or Clam soup with Tomato Sauce Classic simplicity and tasty too. This clam soup recipe will work well as a first course, served with slices of toasted bread to mop up the drippings, or as a pasta sauce. Pasta Atomica (Linguine with olive oil, garlic, parsley, pepper, clams and prawns) Brad O'Connor's variation on Aglio e Olio is now featured in Milanese restaurants. Spaghetti allo Scoglio, Reef Spaghetti The classic seafood pasta made with all sorts of crustaceans and shellfish. It's very popular, especially in festive occasions. Spaghetti con le Vongole alla Viareggina Spaghetti with a slightly tomatoey clam sauce. Quick Pasta! One thing about this time of year is that it's often nicer to be outside than in. But we still have to eat. The solution? Quick pasta recipes that can be put together in the time it takes the pasta water to boil. For example: Spaghetti Aio Oio, or Spaghetti Aglio e Olio The one dish that all Italian men know how to make. Pasta ai Quattro Formaggi, Four Cheese Sauce for Pasta An infinitely variable dish, and that's why I like it. Spaghetti Cacio e Pepe, Roman Spaghetti with Cheese and Pepper If carefully made this is supremely satisfying. Pasta al Salmone Affumicato, Pasta with Smoked Salmon Based on the memory of a dish eaten in the shadow of the Pantheon. Italian Food Ads Food Menus Italian Menues Italians Food Italian Dessert Italian Pizza Featured Articles Baked Scallops, Cappesante al Forno Artusi's Black Risotto With Florentine-Style Cuttlefish Either: Reef Mullet with Olives and Bell Peppers Or: Pork With Soy Sauce and String Beans Peas with Prosciutto, Piselli al Prosciutto To Drink? Bardolino Chiaretto   More from About.com Disney Trip Planner Everything you need to plan the perfect Disney vacation -- from when to go and what to do, to saving money and picking a hotel. More > Join About.com's User Panel! Share your opinions and help us make About.com more relevant, informative and enjoyable to use. More> This newsletter is written by: Kyle Phillips Italian Food Guide Email Me | My Blog | My Forum   Sign up for more free newsletters on your favorite topics You are receiving this newsletter because you subscribed to the About Italian Food newsletter. If you wish to change your email address or unsubscribe, please click here. About respects your privacy: Our Privacy Policy Contact Information: 249 West 17th Street New York, NY, 10011 © 2010 About.com   Seen Here and There On About: Cat (or dog) proofing your home Addio Raimondo! The great old man of Italian TV Burnt By The Tuscan Sun: Living In Italy Advertisement