Veggie-Packed ITALIAN DELIGHTS

Travel to the Beautiful Country from the comfort of your kitchen with these simply delicious dinners

To many Americans, Italian food is a hearty lasagna, a rich Bolognese, or a pile of spaghetti and meatballs. But that's not all it is. "Italian food at its core is very much vegetable-based, and the Italians have perfected the art of getting a huge amount of flavor out of just a handful of good-quality ingredients," says chef Theo Randall, author of the new cookbook Verdura. In it, you'll find recipes packed with authentic Italian flavor and fresh vegetables that come together using approachable methods perfect for creating classics at home.

Try one of these suppers tonight! mouthwatering suppers tonight!

MUSHROOM, ONION AND SPINACH TORTA

Serves 4

1 sheet ready rolled puff pastry

1 egg, plus

1 egg beaten with

1 tbsp. milk for egg wash

4 tbsp. olive oil

1 tsp. thyme

20 oz. cremini mushrooms, sliced

4 red onions, finely sliced

14 oz. spinach, blanched, water squeezed out and chopped

3½ oz. crème fraîche

2½ oz. Parmesan, grated

1. Heat oven to 350°F. Place puff pastry on a baking tray with flour

underneath. Brush with egg wash. Bake 20 min.; cool on a rack.