Italian Recipes
1416 recipes found
Spaghetti al Tonno
My famiglia's delicious spaghetti al tonno recipe is served every Christmas Eve (La Vigilia di Natale). I love this meal and this recipe is so versatile.
Super Greens Pasta Bake
Sometimes, you just want a Super Greens Rotini recipe that you can make ahead and pop in the oven later. With tomato sauce, whole grain pasta & cheesy topping.
eggplant parmigiana
a very traditional version that has been with my famiglia for as long as I can remember. No breading or frying , this reminds me of how Italians showcase the true flavors of an ingredient with little fuss but in the most delicious way.
Silky Broccoli and Bowties
Broccoli and bowties is a dish my mom makes the night before the holidays; a low maintenance, comforting pile of pasta. It's more of a comfort food than you'd think. The broccoli is blanched into soft submission, made creamy with generous amounts of olive oil and parmesan cheese and breaks down into almost a chunky pesto. You'll keep going back for more. Sometimes you'll even eat it straight out of the pan.
Torrone Sardo (Sardinian Nougat)
It's a simple, relaxing Torrone recipe. No watching of thermometers, no scalding syrup or defining moments. Just a gentle heat and slow, continuous stirring.
Olive Oil Steam Fried Fingerlings Wrapped in Prosciutto
A little treat you cannot stop eating. Trust me.
Autoimmune Paleo Pesto
A Paleo Autoimmune Staple. Happy, simple and versatile. Free of cheese and pine nuts for those on the autoimmune paleo diet!
All purpose tomato suace
what to do with over ripe tomatoes? great sauce for pizza, pasta or warm addition to sandwiches
The Frankies’ Fried Eggplant Sandwich
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable. And now you can make it at home. It’s not a sandwich to make on a whim. It takes a while to set up. But if you plan ahead — the eggplant can be cooked a few days in advance — you’ll be in for a feast.
Baccalà Mantecato
This baccalà mantecato recipe, a Venetian classic of whipped cod, calls for dried (unsalted) stockfish, which needs to be soaked in water for 1-3 days.
Tomato and Zucchini Panzanella
Spaghetti with Olive Oil, Garlic and Pan-Fried jalapeños
Here’s to Spaghetti Aglio e Olio’s new incarnation – a pasta recipe with jalapeno olive oil recipe that might be zen-like but that is undoubtedly memorable.
Basil Pignoli Pesto Recipe
A simple basil pignoli pesto recipe, I love it on everything. It’s easy to make and versatile. A classic pesto recipe that goes well with so many things. Some of my favorites: a slice of crusty bread, pasta, tarts, fish, drizzled over steam veggies, on a grilled chicken breast, on a panini sandwich, or on a pizza. It’s said that the best way to make it is with a mortar and pestle but I think a food processor makes it faster and easier method when you are running around and if you don’t have one a blender works too.
Stuffed Tomatoes with Quinoa
This recipe is great as a side dish or for a light meal.
Bucatini with pesto and cherry tomatoes
We have a huge garden and right now our tomatoes and basil are at their peak. This simple dish tastes like summer and everyone loves it. FYI, bucatini is a thick strand of pasta with a thin hollow core. It works well with this recipe but other pasta shapes could be substituted.
Roasted Tomato-Garlic Toasts
This "recipe"--more a guideline--came about as a way to get dinner on the table without fuss, and is an example of my exploration of roasting any and every kind of vegetable. The sweet flavor of best-quality late-summer tomatoes is concentrated and enriched by putting in a fairly hot oven and keeping it there till nicely browned. You can vary the quantities as you like. Not much more to be said--it's yummy, addictive and very popular around here.
Heirloom Tomato Bruschetta with Homemade Ricotta
A perfect Italian summer dish that takes advantage of the full flavors of summer vine ripe tomatoes.
Biscotti di Vino (Wine Biscotti)
This traditional family-style recipe is common in many regions of Italy with variations per area. This simple biscuit-like biscotti is perfect with wine.
Roasted Beet and Yellow Tomato Salad with Goat Ricotta and Basil
The acidity of the yellow tomatoes combined with the sweetness of the beets and that tang of the goat ricotta embodies the colors and flavors of summer in an absolutely perfect way. Inspired by some of the beautiful food photography all around the web, this is an absolutely fantastic salad to brighten up your table and bring joy to your tastebuds!
Garlic Scape Pesto
Pesto is beginning to make a regular appearance at dinner at my house. Toss it with pasta, spread it on toast; thin it with more olive oil and it'll become a happy alternative to whatever you've been dressing your salads with.
Balsamic Roasted Brussels Sprouts
Roasting the Brussels Sprouts brings out the sweetness. The balsamic reduces to make a yummy caramelized glaze.
Butternut Tomato sauce
I paid more than $6 for a jar of gourmet pasta sauce, but after reading the ingredients I realized it was pretty simple. Adding defrosted butternut squash--the whole package with a quart jar of homemade or quality prepared tomato pasta sauce--couldn't be easier. Not only does this add a great nutritional punch, but its a complex flavor and nice thickness that adds a lot to homemade sauce or baked pasta dishes.
Spinach with artichoke
I was trying to spruce up a side dish of spinach, and since my kids like artichokes, I thought adding those would be great.
Chicken Saltimbocca
Saltimbocca means to “jump in the mouth” with flavor. It is typically a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with fontina cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce, but wilted spinach makes an excellent accompaniment.