scdwolfboy and I made dinner for our household last night. Pictured here are three Italian dishes that turned out pretty well, IMO. Three dishes: one hearty, one tangy, and one sweet, making for a unique dining blend. You can make them yourself, as follows:

Pollo Arrabbiata con Pomodori Secchi
Fiery Chile-Spiked Chicken with Sun-Dried Tomatoes
4 to 6 servings

Ingredients:
5 cloves garlic, chopped
½ teaspoon or more hot pepper flakes
3 tablespoons olive oil
1 chicken, 2½ to 3 pounds, cut into serving pieces
Salt
2 cupes diced tomatoes, either fresh and very ripe and flavorful or canned (include juice)
2 tablespoons tomato paste, if needed
1 teaspoon fresh chopped rosemary, or to taste
1 cup chicken broth
10 to 15 marinated sun-dried tomatoes, halved or quartered
1 to 2 tablespoons fresh herbs of choice: basil, parsley, rosemary, marjoram, oregano

Instructions:
1. Heat the garlic and hot pepper flakes for a moment or two in olive oil, then add chicken and brown lightly in this mixture. Do not let the bits of garlic turn dark brown or the sauce will have a bitter edge. Season with salt.
2. Add tomatoes, tomato paste, rosemary, and chicken broth, then cover and simmer until chicken is tender, about 35 minutes.
3. Season to taste, adding more hot pepper flakes if desired. If sauce is thin, remove chicken to a platter and keep warm, then boil sauce down until thickened and flavorful. Add sun-dried tomatoes to sauce and warm through.
4. Serve chicken pieces blanketed with the sauce, the whole sprinkled with fresh herbs.


Funghi con Vinaigretta e Formaggio
Mushrooms with Mustard Vinaigrette and Shavings of Parmesan
4 to 6 servings

Ingredients:
2 to 3 cloves garlic, finely chopped
1 to 2 tablespoons Dijon-type mustard
1 tablespoon balsamic vinegar, or to taste
4 tablespoons olive oil
Salt and pepper
¾ pound fresh mushrooms, thinly sliced
1 tablespoon finely chopped parsely
2 to 3 ounces coarsely shredded or shaved cheese such as Parmesan, pecorino Romano, or aged asiago

Instructions:
Combine garlic, mustard, vinegar, and olive oil. Season with salt and pepper, then toss with mushrooms and parsley. May be eaten right away, or left to chill and marinate. Before serving, sprinkle with the shredded or shaved cheese.


Risotto di Melone e Prosciutto
Risotto with Sun-Sweet Cantaloupe and Prosciutto
4 servings

Ingredients:
1 large ripe cantaloupe
3 tablespoons butter
3 shallots, chopped
1¼ cups Arborio rice
½ cup dry white wine
¼ cup port wine
2 cups boiling chicken or vegetable broth, or as needed
2 slices prosciutto (about 2 ounces), thinly sliced or chopped
Black pepper
¼ cup freshly grated Parmesan cheese, or a drizzle of olive oil

Instructions:
1. Cut melon in half and remove seeds. Spoon flesh out of shell and puree. Set aside.
2. Melt butter and lightly sauté shallots, then stir in rice and cook in the shallot butter a few moments.
3. Pour in white wine, bring to a boil and cook until liquid is absorbed. Add port wine and repeat process. Stir in ½ cup of the pureed melon, let it cook in, then add 1 cup of the broth and cook, stirring all the while. Repeat until all the broth is absorbed. Add the remaining melon last, along with the prosciutto, and cook together for the last few minutes until rice is al dente. Season with black pepper if needed.
4. Serve with Parmesan cheese or olive oil drizzled over the top.

Also, as a little side note: There was left over prosciutto from the risotto dish and left over asiago from the mushroom dish; for a delightful little appetizer or party hors d'oeuvre, you could wrap a small slice of prosciutto around a slice of asiago.