Ingredients:

2 hakes, about 1 pound each, or substitute cod 2 potatoes, boiled and mashed 3 sprigs marjoram, chopped, divided 2 sprigs thyme, chopped, divided salt and freshly ground white pepper breadcrumbs for dredging 3 tablespoons extra-virgin olive oil, divided 2 pounds clams, soaked and rinsed, water reserved 2 cloves garlic, minced, divided 1 hot red pepper 10 basil leaves, chopped, plus extra for garnish ½ cup dry white wine 1 shallot, chopped 6 tomatoes, peeled and seeded peel of 1 lemon 1 pound fresh spaghettoni alla chitarra

Preparation time: 1 hour

Fillet both hakes. Remove the skin, debone each fillet and roughly chop into 1-inch pieces. In a blender, combine the fish with the mashed potatoes, 1 sprig of chopped marjoram and 1 sprig of chopped thyme. Season with salt and freshly ground pepper and blend until well-combined.

With clean hands, shape the mixture into balls. Dredge the fish balls lightly in the breadcrumbs, shake off any excess and set aside.

In a skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the clams along with their strained soaking water, the garlic, hot pepper, and half of the basil. Bring to a simmer and deglaze with the wine. Strain the cooking juices and set aside. Shell half of the clams, keep them warm and set them aside.
In a wide skillet, warm 2 tablespoons of olive oil. Add the remaining garlic, shallot and thyme, and sauté until the shallot is translucent and the garlic is golden. Add the tomatoes and cook until the sauce starts to thicken slightly. Stir in the clam cooking juices and bring to a boil. Add the hake balls and boil until cooked through, about 3 to 4 minutes. Add the shelled clams and stir well.

Bring a large pot of water to a boil. Add salt and the lemon peel and the spaghettoni and cook until al dente. Drain the pasta, remove and discard the lemon peel, and pour the pasta into the skillet. Toss the spaghettoni with the sauce to coat evenly. Season with salt and freshly ground white pepper. Sprinkle with the remaining marjoram and basil. Transfer to a large serving platter, garnish with the half-shelled clams and chopped basil leaves and serve immediately.

Serves 6.

BIGOLI ALLA PESCATORA [Fisherman Style Bigoli Pasta]

Ingredients:

6 ounces sweet or spicy Italian sausage 5 tablespoons extra-virgin olive oil, divided, plus extra salt and freshly ground pepper 1 cup cornmeal 2 tablespoons butter 4 shallots 1 tablespoon chopped marjoram 1 tablespoon chopped parsley 6 ounces Taleggio cheese, grated, plus extra thinly sliced

Preparation time:

Remove and discard the casings from the sausage, and roughly chop the sausage meat. In a large skillet over medium-high heat, warm 3 tablespoons of the olive oil. Add the sausage, and sauté until golden brown on all sides, about 4 to 5 minutes. Lower the heat, and sauté until the sausage is cooked through, about 5 more minutes. Season with salt and pepper, and set aside.

In a large, heavy-bottomed pot, bring 4½ cups of water to a boil. Add salt, and slowly pour in the cornmeal, whisking constantly until incorporated. Turn the heat to low, and cook until it's smooth and no longer grainy, about 30-35 minutes. Stir often with a wooden spoon so that it doesn't burn.

Meanwhile, in a large skillet over medium heat, melt the butter with the remaining 2 tablespoons of olive oil. Thinly slice the shallots, and add them to the skillet. Sauté until the shallots are very soft and translucent, about 10 minutes. Stir in the herbs, season with salt and pepper, and keep warm.

When the polenta is done, stir in the grated Taleggio and the sausage, and season with salt and pepper. Using two spoons of equal size, mold the polenta into oval shapes called quenelles. Serve the polenta quenelles on individual plates with the sautéed shallots. Top each plate with a slice of Taleggio, drizzle the plates with olive oil, and serve.

Serves 4.

SOFT POLENTA [with Taleggio and Sausage]

Ingredients:

1 lemon peel About 1 pound mascarpone (Italian fresh double-cream cheese; or 12 ounces whipped cream cheese mixed with 8 ounces sour cream) 4 egg yolks 4 tablespoons granulated sugar 1 cup strong, cold espresso 2½ tablespoons brandy or rum About 18 ladyfinger cookies Unsweetened cocoa powder

Approximate preparation time:
25 minutes
(+ 5 hours chilling time);
500 calories per serving.

Beat the egg yolks and sugar until fluffy.  Fold in the mascarpone.  Flavor with the grated lemon peel.

Prepare a baking dish.  Combine the cold espresso with the brandy or rum.  Dip half of the ladyfingers into the coffee-brandy and line the bottom of the dish with them.

Spread one half of the cream over the bottom layer of cookies.  Dip the remaining ladyfingers in the coffee-brandy.  Place these over the cream in the baking dish, and repeat until you have no more ingredients.

Cover and refrigerate for 5 hours.  Serve dusted with unsweetened cocoa powder.

Serves 8.

TIRAMISÙ [Mascarpone Trifle (Veneto)]