here are some cool ones from the epcot international food and wine festival.... Italy Baked Rigatoni with Sausage 12 oz. Cooked Rigatoni Pasta 3 oz. Ground Italian Sausage 2.5 oz. Mushrooms, sliced 8 oz. Besciamelle Sauce 2 oz. Tomato Sauce 1 oz. Parmigian Cheese 2-3 slices Mozzarella Cheese Basciamelle Sauce: 6 oz. Milk 2 Tblsp. Butter, Salt, Nutmeg, Flour Method of Preparation: Saute mushrooms in olive oil. Braise the sausage in olive oil. Mix pasta, sausage, mushrooms and besciamelle sauce together in a casserole dish and top with mozzarella cheese and bake at 350 degrees for 1 hour. Top with tomato sauce and parmigian cheese when serving. Method of Preparation for Besciamelle Sauce: Heat milk seasoned with salt and nutmeg with butter. Add flour, mixing constantly until thick, but still creamy. serves 4 Cannoli (serves 4 people) Cannoli Shells 1/2 cup all purpose flour 1 tsp. crisco vegetable oil 1/4 tsp. sugar 3 tblsp. red wine pinch of salt egg white (1 each) Method: Mix all ingredients together with dough hook (or by hand). Mix until the ingredients form a ball. Cut dough into four pieces and roll each to about 1/8 inch thick round. Wrap around metal cannoli tubes and attach with a little egg white. Fry in hot oil for about five minutes until dark brown. Filling: 6 oz ricotta 2 oz Sugar 1/2 oz chocolate chips 1/2 oz candied orange peel 1 pinch vanilla powder Method: Mix all ingredients until well blended. Pipe into cooked, cooled cannoli shells. Tortellini di Formaggio (serves 4 people) Ingredients: 10oz Spinach Tortellini 10oz Cheese Tortellini 10oz Bechamelle Sauce (2 cups milk, 3oz butter, 3oz flour, 1 pinch nutmeg) 3 oz. Mushrooms, button 3 oz Parmigiano Cheese 4 oz Prosciutto Ham 5 leaves Fresh SageMethod: Clean and slice mushrooms in thin slices and sauté in a small amount of olive oil. Slice the prosciutto in small 3/4 inch strips (julienne). Grate your parmigano cheese into a bowl. Make your bechameele sauce: Bring milk to a boil with a pinch of nutmeg. In a separate skillet melt the butter and stir the flour in obtaining a roux. Whisk in milk, stirring constantly. Cook on low heat 20-25 minutes. Boil the tortellini in salted water. Drain and combine with prosciutto, mushrooms, and bechamelle together with the sage and parmigiano in a skillet on low flame. Breakfast Lasagna (6 servings) Make the pastry cream first 1-1/2 teaspoons vanilla extract 6 egg yolks 1-1/2 cups milk 1/4 teaspoon salt 1/4 cup all-purpose flour 3/4 cup sugar In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over medium low heat until mixture thickens. Remove from heat and stir in vanilla extract. Chill cream until ready to use. Assembly: 6 pancakes 6 waffles 1 pound of strawberries 8 ounces of blueberries Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a layer of pastry cream. Cut strawberries into slices. Take half the strawberries and half the blueberries and make a layer of fruit. Top the fruit with a layer of pancakes, then layer of pastry cream. Garnish the lasagna with the rest of the strawberries and blueberries. Bake in a 350 degree oven for 20 minutes. Italian Recipes Oven Roasted Italian Monkfish This authentic Italian style monk fish recipe was developed to reflect the flavors of Italy and their use of the fish monkfish. Often known as "poor mans lobster" this recipe offers rich aromatic flavors and is lower in fat than many of fish recipes, a real winner. Italian Style Oven Roasted Monkfish 2 pounds of monkfish (cut into medallions) 2 large Idaho potatoes 4 large shallots 4 large Roma tomatoes 1 cup of fennel bulb (julienne) 2 tablespoons of fresh minced garlic 1 teaspoon of fresh minced thyme 1 teaspoon of fresh oregano 3 tablespoons extra virgin olive oil 1 tablespoon of sea salt or kosher salt pinch of ground black pepper 1 lemon cut into quarters for garnish Prep: Preheat an oven to 375 degrees. Clean the monkfish and cut into medallion sized pieces about 3/4 an inch think. Place in a stainless steel bowl and season with sea salt, ground black pepper, 1 tablespoon garlic and 1 tablespoon of extra virgin olive oil. Mix well, refrigerate and reserve. Peel the potatoes and slice them into thin coin like pieces, reserve in a bowl of cold water. Remove the stem from the roma tomatoes and cut in half lengthwise, gently squeeze any excess water and seeds from the tomato. Next slice the tomato half's into thin strips and reserve. Peel the shallots and slice then into thin strips and reserve. Remove the core from the fennel bulb and slice in half. Take each half of the fennel bulb and slice it in half and reserve the fennel pieces. Assemble The Dish: Take a glass baking dish that is 2 inches high and 12 inches in length and coat it with 1/2 a tablespoon of extra virgin olive oil. Layer about two thirds of the potato slices on the bottom of the baking dish leaving about a cup or so of potato coins for later use. Next add the slices of monkfish over the top of the potatoes, arrange the fish pieces evenly. In a separate stainless steel bowl combine the sliced shallots, tomatoes, fennel, garlic and herbs and 1 tablespoon of the remaining 1 1/2 tablespoons of olive oil. Season the mixture with a hint of sea salt and ground black pepper and toss. Place this mixture evenly over the fish. Lastly arrange the remaining potato coins over the top of the dish, if some of the tomato and fennel mixture is showing that is ok. Drizzle the last bit of olive oil over the top of the potatoes and place the dish in a 375 degree oven for 20 minutes or *when the internal temperature reaches 150 degrees (fish needs to cook to an internal temperature of 145 degrees).