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Prepare the Spicy Mushroom Sauce and keep warm. In a shallow bowl or plate, mix together the flour, paprika, and optional salt and pepper. Heat the extra-light olive oil in a sauté pan or skillet over medium-high heat. Toss the shrimp

Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly over both sides of the shrimp. In a large nonstick sauté pan, add the extra-light olive oil and cook over high heat for 3 minutes

Prepare a bowl of acidulated water (with fresh lemon juice added). Trim the stem end of the artichokes. Peel off the outer dark green leaves until you reach the soft paler yellow leaves. With a paring knife, trim to smooth the

Make the sauce and keep warm. Sprinkle the veal scaloppine with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper, and dust them lightly with fl our, shaking to remove excess. Heat 3 tablespoons olive oil in a large saucepan on high, and quickly

Place veal, mortadella, garlic, bread crumbs, heavy cream, egg, Parmesan cheese, parsley, and salt in a bowl. With clean hands, gently combine all ingredients until well blended. Separate mixture into 8 pieces and gently form each piece into a large meatball, about

Slice off the asparagus tips, then slice the remaining stalk into 1⁄2-inch pieces. Set aside. Cut mushrooms in quarters; if using large mushrooms, cut in 2-inch pieces. Set aside. In a large deep sauté pan, heat 2 tablespoons of the oil.

Prepare the Umbria Sauce. Salt and pepper the steaks on both sides. Heat the extra-light olive oil over high heat until it starts rippling at the top. You want to make sure the oil is extra hot before adding the steaks. Add the

In a sauté pan cook the garlic, onion, and red pepper fl akes in the olive oil over medium-low heat for 4 to 5 minutes, stirring well. Add the pine nuts, raisins, bay leaf, parsley, and basil. Cook for 3 more

Place the garlic, salt, pepper, and red pepper flakes in a large mortar and pestle and pound into a paste. (If you do not have a large mortar and pestle, use a food processor; it is not the same but