Italian dishes will tingle your taste buds

These thin chicken cutlets take about 5 minutes to cook and make for a hearty match to crisp arugula and curls of Parmigiano-Reggiano cheese.

• 1 bunch (6 ounces) arugula, large stems removed
• Coarse salt and freshly ground pepper
• 8 small chicken cutlets, each about  1/4-inch thick
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 ounces Parmigiano-Reggiano, thinly shaved with a vegetable peeler
• 1 lemon, quartered

1. Divide arugula among 4 plates, leaving center of each empty; season with salt and pepper.

2. Season chicken on both sides with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Working in batches so as not to crowd, place cutlets in pan and cook until golden brown on bottom, about 2 minutes. Flip and continue to cook until completely cooked through, 2 to 3 minutes.

3. Transfer to plates, place on arugula. Wipe out pan and repeat with remaining oil and chicken. Drizzle with oil, scatter with cheese and serve, with lemon wedges.

Nutritional analysis per serving: 258 calories, 13 grams fat, 3 grams carbohydrates, 33 grams protein, 77 milligrams cholesterol, 345 milligrams sodium, 1 gram dietary fiber, 44 percent of calories from fat.

In Rome, fresh ricotta made from sheep’s milk is more widely available than that made from cow’s milk, but either will work in this recipe. Zucchini blossoms (“fiori di zucche”) make a great topping, but if you can’t find them, it’s not a problem. They are an optional flourish here.

• Coarse salt and freshly ground pepper
• Extra-virgin olive oil, for baking sheet and for drizzling
• 18 sheets (3  1/2 by 5 inches each) fresh egg pasta (find recipes for fresh egg pasta sheets on marthastewart.com)
• 1 large spring onion, roots trimmed and halved lengthwise through bulb and greens, or 4 whole scallions
• 1 1/2 cups packed fresh basil leaves
• 24 ounces fresh whole-milk ricotta, drained (3 cups)
• 3 large egg yolks, lightly beaten
• 3/4 teaspoon finely grated lemon zest
• 3/4 cup finely grated Pecorino Romano (from one 3-ounce piece)
• Unsalted butter, room temperature, for dish
• 1 cup heavy cream
• 9 zucchini blossoms (optional), stems and stamens removed

1. Bring a large pot of salted water to a boil. Lightly coat a rimmed baking sheet with oil. Working in three batches, drop pasta into boiling water, stirring to ensure it doesn’t stick. Cook until pliable but still retaining some chew, about 3 minutes. Using a slotted spoon or mesh spider, transfer, one at a time, to oiled pan and lay flat, turning to lightly coat. Drizzle with additional oil as necessary to prevent sticking.

2. Return water to a boil; add onion and cook until bulb is tender and greens are still bright, about 4 minutes. Using slotted spoon, transfer to a colander. Add basil to boiling water and cook just until bright, 30 seconds; drain and transfer to colander with onion, reserving  1/4 cup blanching water.

3. Firmly press onion and basil to remove as much liquid as possible; transfer to a cutting board and finely chop. Place in a medium bowl and stir in ricotta, yolks, lemon zest, half of the Pecorino Romano and 1 1/2 teaspoons salt; season with pepper. Stir thoroughly to combine. (Filling can be made 1 day ahead and refrigerated in an airtight container.)

4. Heat oven to 400 degrees. Butter a broilerproof 9-by-13-inch baking dish. Lay a square of pasta on a clean work surface; spoon 3 tablespoons ricotta mixture in a line about 1 inch away from and parallel to a short edge. Roll pasta up to enclose filling, making a tube about 1 1/2 inches in diameter. Repeat with remaining pasta squares and filling. Place cannelloni snugly in buttered baking dish, in a single layer of three rows of six.

5. Stir reserved blanching water into cream, lightly season with salt and pepper, and spoon over cannelloni. Carefully tear zucchini blossoms in half lengthwise and drape a half-blossom over each pasta roll. Sprinkle remaining Pecorino Romano over pasta to cover; lightly drizzle with oil. Bake, uncovered, until cannelloni are bubbling and hot in centers, about 15 minutes. Turn oven to broiler setting; broil until golden brown on top, about 5 minutes more. Let cool slightly before serving.

Nutritional analysis per serving: 672 calories, 41 grams fat, 47 grams carbohydrates, 28 grams protein, 298 milligrams cholesterol, 303 milligrams sodium, trace dietary fiber, 55 percent of calories from fat.

Cockles cook fast, and paired with store-bought gnocchi, this is an easy, quick-cooking dinner that’s suitable for dinner guests. As the cockles steam, they’ll release a flavorful liquid, adding a briny essence to the aromatic base.

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 fresh red chile, such as Fresno, split open lengthwise
•  1/2 cup dry white wine, such as falanghina or pinot grigio
• 2 pounds cockles or littleneck clams, scrubbed and rinsed
• Coarse salt
• 1 pound fresh spinach or plain gnocchi
• 2 tablespoons packed chopped fresh flat-leaf parsley

1. Meanwhile, heat oil with garlic and chile in a large straight-sided skillet over medium-high heat. When garlic is golden on both sides, remove from heat and carefully add wine (it will splatter). Bring to a simmer; add cockles and cover pan tightly. Cook until cockles open, about 3 minutes; uncover and remove from heat. Discard any unopened clams.

2. Meanwhile, cook gnocchi in boiling salted water, stirring occasionally, until just tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water.

3. Return skillet to medium; stir in reserved cooking water and parsley. Gently add gnocchi, stirring to mix with clams. Divide among 4 bowls; serve immediately.

Nutritional analysis per serving: 454 calories, 17 grams fat, 30 grams carbohydrates, 39 grams protein, 193 milligrams cholesterol, 803 milligrams sodium, 1 gram dietary fiber, 35 percent of calories from fat.