Heat oil in a large skillet over medium heat. Add eggplants and garlic. Cook 15 minutes, turning several times. Add parsley, salt and pepper. Cook 5 minutes longer. Taste and adjust for seasoning. Serve hot or at room temperature.

BAKED STUFFED ZUCCHINI.

Zucchine Ripiene al Forno Stuffed zucchini are excellent, but filling. Serve them with a plain roast or as a luncheon.

MAKES 6 SERVINGS MAKES 6 SERVINGS 8 to 10 medium, firm zucchini 8 to 10 medium, firm zucchini White Sauce 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour 1 cup hot milk 1 cup hot milk teaspoon grated nutmeg teaspoon grated nutmeg 3 tablespoons freshly grated Parmesan cheese 3 tablespoons freshly grated Parmesan cheese Salt to taste Salt to taste 3 tablespoons chopped parsley 3 tablespoons chopped parsley pound mortadella or boiled ham, chopped pound mortadella or boiled ham, chopped 2 tablespoons fresh unflavored bread crumbs 2 tablespoons fresh unflavored bread crumbs Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste 2 tablespoons freshly grated Parmesan cheese 2 tablespoons freshly grated Parmesan cheese

Preheat oven to 350F (175C). b.u.t.ter a 13 9-inch baking dish. Wash zucchini. Fill a medium saucepan two-thirds full with salted water. Bring water to a boil. Add zucchini. Cook over medium heat 5 to 10 minutes, depending on size. Zucchini should be barely tender. Drain. Rinse under cold running water. Pat dry with paper towels.

Prepare White Sauce: Melt b.u.t.ter in a medium saucepan. When b.u.t.ter foams, whisk in flour. Cook over medium heat 2 or 3 minutes. Do not let flour brown. Whisk in hot milk quickly to prevent lumps. Cook sauce 2 to 3 minutes longer, whisking constantly. Add nutmeg, Parmesan cheese and salt; blend well. Sauce should have a medium-thick consistency.

Trim ends off zucchini and slice zucchini in half lengthwise. Scoop out pulp with a small spoon. Combine zucchini pulp, parsley, mortadella or ham, bread crumbs, salt and pepper in a medium bowl. Add White Sauce; mix well.Taste and adjust for seasoning.

Fill zucchini sh.e.l.ls with pulp mixture and sprinkle with Parmesan cheese. Place stuffed zucchini in b.u.t.tered baking dish. Bake 20 to 25 minutes or until zucchini have a light-golden crust. Serve hot.

ZUCCHINI WITH VINEGAR.

Zucchine Fritte all'Aceto This is the vegetable dish that won the hearts of my students.

MAKES 4 TO 6 SERVINGS MAKES 4 TO 6 SERVINGS 1 pounds zucchini, smallest available 1 pounds zucchini, smallest available Oil for frying Oil for frying 1 cup all-purpose flour 1 cup all-purpose flour Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste 3 tablespoons red wine vinegar 3 tablespoons red wine vinegar

Wash and dry zucchini.Trim ends. Slice zucchini into -inch-thick rounds.

Pour oil 1 inch deep in a large saucepan. Heat oil until a 1-inch cube of bread turns golden brown almost immediately. Place zucchini slices a few at a time in a sieve and sprinkle with flour. Shake off excess flour. Using a slotted spoon, lower zucchini into hot oil.When golden on both sides, remove from oil with slotted spoon. Drain on paper towels.

When all zucchini are cooked, place in a salad bowl. Season with salt and pepper and add vinegar.Toss gently. Serve at room temperature.

ZUCCHINI IN BATTER.

Zucchine Fritte con la Pastella Serve this crunchy vegetable dish with fried meats or roasts.

MAKES 6 TO 8 SERVINGS MAKES 6 TO 8 SERVINGS 1 pounds zucchini, smallest available 1 pounds zucchini, smallest available 2 cups water 2 cups water 2 cups all-purpose flour 2 cups all-purpose flour Oil for frying Oil for frying Salt to taste Salt to taste

Wash and dry zucchini.Trim ends. Cut zucchini into sticks 2 inches long and inch thick.

Put water in a medium bowl. Gradually sift flour into water, beating constantly. Batter should have the consistency of mayonnaise. If too thin, add a little more flour, if too thick, add more water. Batter can be prepared a few hours ahead.

Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Dip zucchini sticks into batter. Using a slotted spoon, lower zucchini sticks a few at a time into hot oil. When golden on all sides, remove from oil with slotted spoon. Drain on paper towels.

Arrange drained zucchini on a warm platter and season with salt. Serve hot.

MUSHROOMS WITH MARSALA WINE AND CREAM.

Funghi con Marsala e Panna The look and aroma of these mushrooms are mouthwatering.

MAKES 8 SERVINGS MAKES 8 SERVINGS 3 pounds small white mushrooms 3 pounds small white mushrooms 3 tablespoons b.u.t.ter 3 tablespoons b.u.t.ter 1 tablespoon olive oil 1 tablespoon olive oil cup dry Marsala wine or cream sherry cup dry Marsala wine or cream sherry cup whipping cream cup whipping cream Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste

Wash and dry mushrooms thoroughly and cut into slices. Melt b.u.t.ter with oil in a large skillet.When b.u.t.ter foams, add mushrooms. Saute over high heat until golden. Stir in Marsala or sherry. Cook over high heat until liquid is reduced by half, stirring occasionally. Add cream and cook a few minutes longer. Season with salt and pepper. Serve hot.

MUSHROOMS WITH PARSLEY AND GARLIC.

Funghi Triffolati Serve this with other vegetable dishes for an unusual appetizer.

MAKES 6 TO 8 SERVINGS MAKES 6 TO 8 SERVINGS 1 pounds small white mushrooms 1 pounds small white mushrooms 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter 2 tablespoons olive oil 2 tablespoons olive oil cup chopped parsley cup chopped parsley 3 garlic cloves, chopped 3 garlic cloves, chopped Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste

Wash and dry mushrooms thoroughly and cut into slices. Melt b.u.t.ter with oil in a large skillet over high heat.When b.u.t.ter foams, add mushrooms. Saute until golden. Add parsley, garlic, salt and pepper; cook 1 minute longer. Taste and adjust for seasoning. Serve hot or at room temperature.

BAKED TOMATOES.

Pomodori al Forno This is a colorful accompaniment for a simple fish dish.

MAKES 6 TO 8 SERVINGS MAKES 6 TO 8 SERVINGS 6 tomatoes 6 tomatoes cup plus 2 tablespoons olive oil cup plus 2 tablespoons olive oil cup chopped parsley cup chopped parsley 2 garlic cloves, chopped 2 garlic cloves, chopped 2 tablespoons capers 2 tablespoons capers cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese cup dry unflavored bread crumbs cup dry unflavored bread crumbs Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste

Preheat oven to 350F (175C). Wash and dry tomatoes. Cut in half. Using a small spoon, remove seeds from tomatoes. Drain tomatoes cut side down on paper towels 15 to 20 minutes.

Combine cup oil, parsley, garlic, capers, Parmesan cheese, bread crumbs, salt and pepper in a medium bowl. Divide mixture between tomato halves. Place tomatoes in a 13 9-inch baking dish.

Spoon 2 tablespoons oil over tops of tomatoes into dish. Bake 25 to 30 minutes or until filling is crisp and golden. Serve hot.

BRAISED CURLY CABBAGE.

Verze Affogate A tasty winter vegetable, it is perfect with Pork Loin with Garlic and Rosemary, page 137.

MAKES 6 TO 8 SERVINGS MAKES 6 TO 8 SERVINGS 1 (2-pound) curly cabbage 1 (2-pound) curly cabbage 3 tablespoons olive oil 3 tablespoons olive oil pound pancetta, page 4, cut into 4 slices and diced pound pancetta, page 4, cut into 4 slices and diced 2 garlic cloves, crushed 2 garlic cloves, crushed 1 sprig fresh rosemary or 1 teaspoon dried rosemary 1 sprig fresh rosemary or 1 teaspoon dried rosemary Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste cup dry white wine cup dry white wine

Wash and dry cabbage; shred.

Heat oil in a large skillet over medium heat. Add pancetta, garlic and rosemary. Saute until lightly browned. Stir in cabbage and season with salt and pepper. Cover skillet and reduce heat. Simmer 20 minutes, stirring a few times during cooking. Add wine and simmer uncovered 15 minutes longer. Serve hot.

RED CABBAGE WITH SMOKED HAM AND APPLES.

Cavolo Rosso con Prosciutto Affumicato e Mele This dish comes from Trentino-Alto Adige where smoked meat is a main ingredient in local cooking.

MAKES 6 TO 8 SERVINGS MAKES 6 TO 8 SERVINGS 1 (2- to 2-pound) red cabbage 1 (2- to 2-pound) red cabbage 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter 2 tablespoons olive oil 2 tablespoons olive oil 1 large onion, thinly sliced 1 large onion, thinly sliced pound smoked ham, chopped pound smoked ham, chopped 1 cup red wine 1 cup red wine 2 apples, peeled, diced 2 apples, peeled, diced Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste

Remove bruised outer leaves from cabbage. Cut cabbage into thin slices.

Melt b.u.t.ter with oil in a large skillet over medium heat. When b.u.t.ter foams, add onion. Saute until pale yellow. Add ham and cabbage. Cook uncovered over high heat 10 minutes.

Add wine. Cook until wine is reduced by half. Add apples and season with salt and pepper. Reduce heat to medium. Cover and cook 10 minutes longer. Serve warm.

CAULIFLOWER IN BATTER.

Cavolfiore Fritto con la Pastella Vegetables fried in this flour and water batter are crisp and light.

MAKES 6 TO 8 SERVINGS MAKES 6 TO 8 SERVINGS 1 (2- to 3-pound) cauliflower 1 (2- to 3-pound) cauliflower 1 cups water 1 cups water 2 cups all-purpose flour 2 cups all-purpose flour 2 eggs, lightly beaten 2 eggs, lightly beaten Oil for frying Oil for frying Salt to taste Salt to taste

Remove leaves from cauliflower. Slice cauliflower in half. Fill a large saucepan two-thirds full with salted water. Bring water to a boil. Add cauliflower. Cook over high heat 15 to 20 minutes or until tender. Drain on paper towels; cool.

Put 1 cups water in a medium bowl. Gradually sift flour into water, beating constantly. Beat in eggs. Batter should be the consistency of mayonnaise. Batter can be prepared a few hours ahead.

Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Detach florets from cauliflower. Dip florets into batter. Using a slotted spoon, lower a few at a time into hot oil.Turn cauliflower. When golden on all sides, remove from oil with slotted spoon. Drain on paper towels.

Arrange drained cauliflower on a warm platter and season with salt. Serve hot.

BAKED FENNEL WITH b.u.t.tER AND CHEESE.

Finocchi al Forno con Burro e Formaggio If you have never tasted fennel, be adventurous and try this dish.

MAKES 6 TO 8 SERVINGS MAKES 6 TO 8 SERVINGS 4 large fennel bulbs 4 large fennel bulbs Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste cup b.u.t.ter cup b.u.t.ter cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese Preheat oven to 350F (175C). b.u.t.ter a 13 9-inch baking dish. Cut off long stalks and bruised leaves from fennels. Slice end off bulbous base. Wash fennels thoroughly. Cut into quarters.

Fill a large saucepan two-thirds full with water. Bring water to a boil. Add fennels. Cook over high heat 10 to 15 minutes or until tender but firm. Drain fennels on paper towels.

Arrange fennel pieces slightly overlapping in b.u.t.tered baking dish. Season with salt and pepper. Dot generously with b.u.t.ter and sprinkle with Parmesan cheese. Bake 15 minutes or until fennel is tender and cheese is melted. Serve hot.

BAKED ONIONS.

Cipolle al Forno These refreshingly light onions are perfect for lamb and pork roasts.

MAKES 4 SERVINGS

5 tablespoons olive oil 4 large yellow onions 4 large yellow onions Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste

Preheat oven to 375F (190C). Put 3 tablespoons of the oil in an 11 7-inch baking dish. Cut onions in half horizontally and place cut side up in baking dish. Season with salt and pepper. Drizzle remaining oil over each onion. Bake 40 to 60 minutes, depending on size. Onion tops should be light golden. Serve hot.