4 Simple Italian Dishes Anyone Can Master

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

seafood

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that can substitute seafood in many dishes.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice can add sweetness without alcohol.

Toast 300 g of polenta in a high-sided nonstick saucepan over high heat for 3 to 4 minutes, stirring frequently.

Add 1000 g of chicken stock and 7 g of salt to the toasted polenta and whisk to prevent lumps.

Bring to a simmer and cook for 10 to 15 minutes until the polenta is tender.

Stir in 115 g of butter until melted, then add 100 g of grated parmesan and mix well.

Pour the cheesy polenta into a buttered baking dish and top with more grated parmesan.

Bake in a 400°F oven for 25 minutes.

For the marinara sauce, heat 1/4 cup of olive oil in a saucepan over medium heat.

Add 40 g of sliced garlic and sauté for about 2 minutes until fragrant and softened.

Add one 28 oz can of whole peeled tomatoes (pureed) and one 28 oz can of whole peeled tomatoes (chopped) to the pan.

Bring the sauce to a simmer, then reduce the heat and simmer for 20 minutes until reduced by 40 to 50%.

Season the sauce with a pinch of salt and 10 g of sugar to balance acidity.

Let the polenta set for 25 minutes before slicing and serving with the marinara sauce on top, garnished with more parmesan and a drizzle of olive oil.

Cook 300 g of linguine in salted boiling water for about 8 minutes until al dente.

In a large non-stick pan, heat a few tablespoons of olive oil over medium heat and add 30 g of sliced garlic, sautéing for 2 minutes.

Add 2 g of chili flakes and sauté for another 2 minutes to infuse the oil.

Pour in 300 g of dry white wine and simmer until reduced by half.

Add the clam juice from 2 cans of cooked clams to the pan and reduce again by half.

Once the pasta is cooked, transfer it to the pan with the sauce and add the reserved clam meat and 20 g of chopped parsley.

Stir in 115 g of butter, tossing the pasta to create a creamy sauce.

Plate the pasta, topping with clams and sauce, and garnish with parsley and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens