This february, good tastes of tuscany is featuring our favorite italian winter meals.

In italy, once the appetizers are finished, the traditional meal begins. According to the region and sometimes the season, The first course is either a soup or a pasta, risotto, polenta, or gnocchi. This is a simple yet tasty recipe that is one of Our favorites at good tastes as a primi piatti or first course

Spinach dumplings in gorgonzola sauce
Gnocchi verde con gorgonzola

Spinach dumplings
8 ounces spinach(can use frozen)
3/4 cup ricotta cheese (about 6 ounces), drained
1/2 cup unseasoned dried bread crumbs
1 egg beaten
1/4 cup freshly grated parmesan cheese (about 1 ounce), preferably parmigian-reggiano
2 tablespoons finely chopped green onion, including tender green portion
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
All-purpose flour for dusting

Gorgonzola sauc
1 cup heavy cream (whipping)
1 cup crumbled creamy gorgonzola cheese (about 5 ounces)
Salt
Freshly ground black pepper<br>
Freshly grate parmigiano-reggiano for serving

To make the dumplings wash the spinach carefully to remove any sand or grit and discard any tough stems. Place the damp spinach in a saute pan or heavy shillet and cook over high heat, stirring frequently, until the spinach wilts and turns bright green, bout 5 minutes. Drain in a colander and squeeze out as much liquid as possible. Finely chop spinach and transfer to a bowl. Note: frozen spinach can be subsituited for the fresh but remember to also squeeze as much liquid out of the it as possible)

Add the ricota cheese, bread crumbs, egg parmesan cheese, onion, salt and nutmeg to the spinach and blend thoroughly. Cover tightly and refrigerate for about 2 hours.

Using about 2 teaspoon to form each dumpling, roll the spinach mixture between your palms to form balls. Roll the balls lightly in flour to dust them on all sides, and then arrange them on a tray lined with waced paper. Cover and refrigerate for about 30 minutes.

To make the sauce, in a saucepan, combine the cream and gorgonzola. Place over medium hear and bring to a boil, stirring frequently. Reduce the heat to low and stir until slightly thichkened, for about 5 minutes. Season to taste with salt and pepper and continue to stir until smooth, about 2 minutes or longer. Keep warm.

In a large pot, bring several quarts of water to a simmer. Drop the dumplings, a few at a time, into the simmering water; do not crowd the pan. Regulate the heat so that the water remains at simmer and cook until the dumplings pop up to the surface, about 2 minutes. Cook for about 2 minutes longer. Using a slotted utensil, remove the dumplings to a tray lined with paper toweling to drain well. Cook the remaining dumplings in the same manner.

Arrange the dumplings in dishes over the sauce then sprinkle with parmesan cheese and serve immediately. Enjoy!

In italy, second courses, or secondi piatti, usually of fish, pultry, or meat, are not thought of as main courses as they are in america. They are considered dishes of equal importance to what precedes and follows.

Panfried beef in spicy tomato sauce

4 boneless beef steaks ( about 6 ounces each) preferably center-cut top round or bottom round beef , sliced about 1/4 inch thich or pounded to 1/4 inch if cut thicker)
4 tablespoons olive oil
1/2 cup chopped yellow onion
1 teaspoon minced garlic
3 anchovy fillets, minced
1 cup dry white wine
1 2/3 cups peeled, seeded, drained and chopped ripe or canned plum tomato
2 tablespoons minced fresh oregano, or 1 teaspoon crumbled dried oregano
2 tablespoons minced fresh parsley, preferably flat-leaf type
Salt
Freshly ground black pepper
Crushed dried hot chile
Fresh oregano sprigs or parsley sprigs, preferably flat-leaf, for garnish (optional)

Quickly rinse the beef under running cold water and pat dry with paper toweling. Set aside.

In a heavy-bottomed saute pan or skillet, heat 2 tablespoons of the olive oil over high hear. Add the beef and cook, turning once, until browned, 1 1/2 to 2 minutes on each side. Remove the meat to a plate.

Add the remaining 2 tab lespoons olive oil to the pan and place over medium heat. Add the onion and saute until soft but not browned, about 5 minutes. Add the garlic and anchovies and cook for about 1 minute longer. Increase the heat to high, add the wine and scrape up any brownede bits from the pan bottom. Cook, stirring frequently, until the wine is reduced by half, about 3 minutes. Stir in the tomato, minced parsley, minced or dried oregano, salt, pepper and chile to taste. Cook, stirring occasionally, until thickened, for about 5 minutes. If desired, transfer to a food precessor and coarsely puree, then return the sauce to the pan.

Return the meat to the pan and cook, turning the meat in the sauce several tumes, until the meat is heated through, 2-3 minutes. Transfer to a serving dish, garnich with oregano or parsley sprigs and serve immediately.

Note: beef can be subsutitued for chicken or turkey breast, pork loin or veal scallops. Delicious served with makshed potatoes and try using extra virgin olive oil instead of butter.