Cuisines: Italian       Baked Asparagus and Egg FRANK DE CARLO of Peasant           Broccoli Soffriti MARIO BATALI of Otto         Cannellini Beans With Rosemary LIDIA BASTIANICH of Felidia and Becco         Cavatelli With Oven-Roasted Eggplant, Tomatoes, Basil, and Ricotta Salata LIDIA BASTIANICH of Felidia and Becco         Chicken-Liver Crostini EGIDIANA MACCIONI of Le Cirque         Crème Fraîche Panna Cotta with Strawberry Purée TOM VALENTI of Ouest         Cured-Beef-Tenderloin Bruschetta with Red-Wine Mayonnaise ROCCO DISPIRITO of Tuscan         Eggplant Caponata MARIO BATALI of Otto         Gemelli with Asparagus MICHAEL WHITE of Fiamma           Grilled Florentine Steak With Salt, Anchovy, and Olive-Oil Rub LIDIA BASTIANICH of Felidia and Becco         Grilled Stuffed Portobello Mushrooms VINCENT SCOTTO of Scopa           Italian-Jewish-Style Brisket MARK STRAUSMAN of Campagna and Fred's at Barneys New York           Lasagna Bolognese MARIO BATALI of Lupa, Esca, and Babbo           Linguine with Black Truffles and Escarole Salad TOM VALENTI of Ouest and 'Cesca         Orecchiette with Manila Clams and Radicchio SCOTT CONANT of L'Impero         Pesto VINCENT SCOTTO of Scopa           Prosciutto-and-Fig Bruschetta LIDIA BASTIANICH of Felidia and Becco           Radicchio Zuccherino With Boiled Eggs LIDIA BASTIANICH of Felidia and Becco         Ricotta Gnocchi with Sweet-Fennel-Sausage Ragù MARIO BATALI of Lupa, Esca, and Babbo           Ripe Peach, Blueberry, and Prosecco Soup LIDIA BASTIANICH of Felidia and Becco         Salt-Cod-and-Tomato Stew ANDY D’AMICO of Nice Matin         Seafood Risotto FRANK DE CARLO of Peasant           Semolina Soup EGIDIANA MACCIONI of Le Cirque         Spaghetti with Tomato-and-Basil Sauce SCOTT CONANT of L'Impero         Spaghetti Aglio-Olio with Squash Blossoms ROCCO DISPIRITO of Tuscan         Stuffed Squab EGIDIANA MACCIONI of Le Cirque         White Onions Sautéed in Balsamic Vinegar EGIDIANA MACCIONI of Le Cirque