Prosciutto

The classic combination of tomatoes, basil and cheese is unbeatable, especially with the addition of prosciutto. Pair the pizza with a salad of radicchio and romaine in an oil and vinegar dressing. Follow up with cannoli and espresso.

This recipe can be prepared in 45 minutes or less.

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS) At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

Migas is the name of a popular Spanish starter of breadcrumbs fried with ham; it's typically served with fried eggs. Here, migas becomes a crouton topping for the salad.

"My family loves Italian food," writes Seamus Ray of Annapolis, Maryland. "One of my best creations is this veal dish with eggplant; I serve it for special occasions."

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

In this easy salad, salty prosciutto contrasts with peppery arugula and cooling mango. Can be prepared in 45 minutes or less, but requires additional unattended time.

This innovative take on the classic features an intensely flavored olive and raisin tapenade that is also great teamed with breadsticks or spread onto bruschetta. Crispy egg-bread croutons are also a nice addition