Take your family on dinnertime Italian vacation with this kid-friendly menu.
There’s a lot more to Italy than pizza and pasta. There’s also polenta. Corn was brought to Italy from the Americas by early European explorers, and it quickly became a staple, especially in hard times. Italian cooks transformed it into cornmeal, or polenta, and served it as a creamy mush or fried in chunks. Here it’s a creamy puddle for a fresh tomato sauce with sausage. But we’re not foregoing pasta altogether. Our manicotti is stuffed with ricotta and topped with another fresh tomato sauce. Whichever entrée you choose, start with the Fruity Granita, so it will be ready for dessert.
—By Karen Berman, a food writer in Fairfield, Conn.
This polenta is soft and delicious, topped with luscious tomato sauce and plenty of sausage.
Italian cooks know that olive oil, garlic and a pinch of salt can elevate just about any ingredient into something special.
When summer squash and tomatoes are in full swing, make this kid-friendly pasta dish.
Granita is Italian for “grain,” and the word “grainy” perfectly describes the texture of this style of Italian ice.