Italian Classics in One Pot

The robust flavors of Venice, Florence and other Italian cities come alive in more than 100 recipes designed for the American table by the author of The Wonderful World of Pizzas, Quiches & Savory Pies (1996). Hearty enough to be a meal themselves, these soups, roasts and pizzas require only one pot or pan. Some recipes rely on inexpensive ingredients (e.g., chicken livers, potatoes, dried beans), while others call for pricier specialty items (baby lamb, Pecorino cheese, porcini mushrooms, Cognac). The full spectrum of Italian tastes is here. The Moors introduced Sicilians and Southern Italians to cinnamon, raisins and honey, and Sweet and Sour Pork Chops with Sugar Snap Peas embraces this heritage. Other less expected dishes include Braised Duck with Olives and Chick Peas, which calls for hot pepper flakes, and Rice Casserole with Pork, Zucchini and Clams. Surprisingly, there are only two recipes for risotto (Shrimp and Asparagus; Chicken and Rice, Italian-Style), a versatile dish that is both one-pot and Italian. Nevertheless, Wild Mushroom and Chestnut Soup; Salmon Pie with Marsala and Smoked Mozzarella; and the festive Venetian Stuffed Duck, with soppressata salami, are likely to awaken American palates to fresh Italian pleasures. (Jan.)