Italian Recipes
1416 recipes found

Marcella Hazan's Braised Celery with Onion, Pancetta, and Tomatoes
For this braised celery recipe, cover it with olive oil, tomato, pancetta, and onion, then stand back. Serve it with a juicy roast chicken, lamb, or veal chops.

Carlo Middione's Polenta Facile
This is a no-nonsense Polenta Facile technique familiar to Italian restaurant kitchens everywhere -- the longer it sits, the better it gets. Try this recipe!

Basic Polenta
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.

Pan-Cooked Celery With Tomatoes and Parsley
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen.
Pizza Piccante
Our latest pizza is a fabulous recipe creation that I like to call Pizza Piccante. I encourage you to try it! Piccante, in Italian, means spicy, hot or piquant.

Zuppa di Clams With Savory Crouton
For this zuppa di clams recipe, copious amounts of fresh and canned clams sit on a generous "crouton" of savory Bread flavored with Garlic and Pecorino Romano.

Spaghetti Carbonara
This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Risotto Next Day Leftovers
I've never been good with risotto but found a trick recipe today: taking last night's al dente leftovers and reheating to a perfect texture and crunch.

Pappa di Pomodoro
For me this soup will always conjure warm memories of four college girls crowded around a table in a chilly apartment in rome. When I studied there with a few of my best friends we saved our pennies for travel, wine, and the occasional pizza from the shop downstairs. On rainy days I would make big kettles of this soup for just a few euros and we would stuff ourselves with it while we imbibed in jugged red wine. Because the main ingredients are used in equal parts, it's really easy to scale this recipe based on the number of people you're serving, or how hungry you are. This one's for my girls, Mary, Andrea and Brooke! xx

Simple Bolognese
This is not a true Bolognese (which traditionally contains milk), but a simple version that's quite versatile. Use any type of lean ground meat for this recipe.

Asparagus and Parsley Pasta
Italian pasta accompanied by tender asparagus and vivid parsley will make a lovely dinner for you and your family!

Pasta With Pesto

Pesto Pasta
Toasted walnuts (or pine nuts), a fistful of fresh basil, Parmesan, garlic and olive oil is all you need for a simple and practically perfect pesto that tastes like the best of summer.

Tomato Tonnato
“Essentially tuna salad put into the blender until it liquefies” is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that “it tastes much better than it sounds.” The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It’s the best kind of summer meal — fresh and seasonal, easy and packed with flavor.

Slow Roasted Tomatoes with Filet of Anchovy
It's tomato season, so keep it simple while cooking. No need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! This recipe is straight from the seaside of Le Marche, where we first devoured this delicious antipasto in Numana.

White Bean, Summer Squash and Tomato Ragout
Serve this hearty ragout on its own or with pasta or whole grains.

Roasted Tomato Basil Polenta
Dress up your polenta quickly with our Roasted Tomato Basil soup! Easy and delicious for lunch or dinner.

Avocado & Tomato Salad
A simple Italian style salad

First date Pasta with Clams
My friend shared this with me, perfect for a first time dinner date as you can cook while talking and the pasta sauce is done while the pasta boils. It's also ridiculously easy but seems much more complicated/ professional!
Garlic Scape & Basil Pesto
I am part of a CSA (Community Supported Agriculture) and this week, I recieved one of my favorite ingredients, Garlic Scapes! They are actually the plant greens of garlic and only come around a few weeks out of the year! They are insanely delicious with their light garlic and earthy flavor and make for an amazing pesto. I served mine on spaghetti with pan roasted tomatoes. My recent batch included a mix of pine nuts, walnuts and marcona almonds which were all in my pantry and was devine! I also froze some for a great quick crostini when guests come over topped with Burrata cheese.
Basil Cubes
By making this Frozen Basil Cubes with extra virgin olive oil recipe in the summer, I have the fresh taste of basil all year long. Use in soups, sauces, pesto.

Arancello - Sicilian Blood Orange Liqueur
A new spin on the classic limoncello is Arancello, use Sicilian blood oranges in this recipe instead of lemons for a lovely liquor with a bold bright flavor.

Mozzarella
This mozzarella recipe is the result of multiple trials in the FOOD52 test kitchen and at home. The result is a fresh and soft cheese.
Roasted Garlic Brussels Sprouts
It goes without saying that I love Brussels sprouts. Testing all sorts of variations is my specialty. I'm an avid fan of roasted garlic, as i think most everyone is (or anyone that I would consider a normal person), so putting the two together was long coming. Here I've combined sweet roasted garlic and honey, with my old friend, Brussels sprouts.