Italian Recipes
1416 recipes found
Riso al Forno alla Pizzaiola (Pizza Rice)
In Italian, pizzaiolo refers to a person who makes pizza. When a dish is alla pizzaiola, it incorporates the flavors of a typical tomato sauce found on pizza. For this simple preparation, arborio rice is simmered in a tomato sauce and cooked until just al dente. The mixture is then topped with cheese and baked until the cheese is soft and gooey. The result — a riff on pizza in rice form — is hearty comfort food that’s an easy enough lift for a weeknight.
Salsa di Noci (Walnut Sauce Pasta)
Simple yet luxurious, this creamy Ligurian sauce makes good use of walnuts, which are grown throughout the Italian countryside. A variant of pesto, it requires few ingredients — walnuts, milk, bread, garlic, cheese and oil — and can be prepared while the pasta cooks. Many methods call for blanching walnuts, some roast the nuts and others don’t call for either (there are also versions that add pine nuts). Here, a quick blanch softens the nuts and gets rid of any bitterness, resulting in a more buttery and creamier sauce. Traditionally paired with “pansotti” (a greens and herb-filled ravioli ), the nutty sauce works well with trofie and all sorts of pasta shapes. Fresh woodsy marjoram is a classic finishing herb for this sauce, but its slightly piney bitterness can be strong; you could try chopped parsley for a lighter alternative.
Tuscan Roast Pork Tenderloin
Don't call it a sandwich: This roast pork tenderloin, slathered in fresh herbs and garlic, is nestled between crusty bread, then baked to crisp, juicy perfection.
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Chilled Carrot Soup
This chilled carrot soup is smooth and creamy, even though it has no dairy in the soup base. Fresh mint adds a bright herbal note, while a creamy dollop of spiced yogurt finishes it off.
Pastina al Pomodoro
Pastina al pomodoro is a classic Italian dish of small pasta that is cooked in the style of risotto until creamy and comforting. Orzo is the traditional pasta of choice for this dish, as its shape resembles a grain of rice, but pastina (small pasta) can be made with several different shapes of pasta. The pasta is cooked using the risottata method: It gets toasted with aromatics in olive oil, stirred to coat in tomato sauce and then simmered until tender, gradually moistened with hot water as you would with a risotto. This process releases the starch from the pasta, giving the sauce an incredibly creamy texture and mellowing the acidity in the tomato sauce. Sauce and pasta cook simultaneously in this one-pot pastina, creating a perfect weeknight meal with little effort.
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Green Risotto With Mushrooms
Creamy risotto tinted bright green with spinach and herbs, served with pan-seared mushrooms.
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Aperol Spritz Granita
Made with Prosecco, Aperol, club soda, and a touch of lemon and orange juice, this refreshing granita is a fun spin on Aperol spritz, the classic Italian aperitivo.
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Broccoli Rabe, Pecorino, and Anchovy Pizza
To complement the smoky bitterness of the charred rabe, pair it with a blend of Parmesan and Pecorino Romano, a healthy number of anchovy fillets, and a simple tomato sauce. No creamy, melty mozzarella here—this pie is all about its savory punch.
Bellini
When summer peaks and ripe peaches fill farmers’ market stands and grocery stores, one of the most simple and seasonal beverages you can make is a bellini. A fragrant cocktail of (preferably white) peach purée and Prosecco, it’s said to have originated in Venice, Italy, by way of Giuseppe Cipriani of Harry’s Bar. The crisp, bubbly nature of the Prosecco is a perfect foil for the sugary sweetness of ripe peaches. Even though fresh ripe fruit is ideal, this drink also takes well to frozen peaches, just be sure to defrost them completely before making the purée. Frozen peaches can sometimes be tart or sour, so taste the purée and add sweetener if needed.
Sheet-Pan Pizza al Taglio
Popular in Rome, pizza al taglio is a rectangular pizza that’s sold by the slice and is often eaten on the go as a salty, savory snack. The dough tends to be crisp-edged and light rather than chewy, and the toppings, which can vary widely, are often seasonal. This quick, untraditional version can be made on a sheet pan in less than three hours. It has a puffy, no-knead crust that’s imbued with olive oil (like focaccia) and extremely easy to make. Feel free to play with the toppings. Cooked vegetables (thinly sliced potatoes, artichokes, roasted peppers), sliced prosciutto or mortadella, olives, other cheeses, or tinned fish like anchovies or tuna can all be added after the pizza is baked.
Arrabbiata Sauce
Like marinara’s fiery cousin, this classic tomato sauce comes together in about 30 minutes with just canned tomatoes, garlic, olive oil and crushed red pepper. Arrabbiata, which means angry in Italian, nods to the sauce’s spicy nature, but the aggressiveness of your sauce is up to you: Start with 1 teaspoon of crushed red pepper for a noticeable tingle in the back of your throat, or double up for additional intensity. (One word of caution: It’s hard to reverse a sauce that is too spicy, so start small, then hit it with additional heat at the end, if desired.) Though dried chiles or crushed red pepper are traditional, feel free to experiment with what you’ve got and what you like: Any combination of fiery elements in the form of dried chile flakes, dried whole chiles, fresh chiles, chopped jarred Calabrian chiles, chile sauce or chile pastes (gochujang, Sriracha) liven up this elemental tomato sauce.
Tuna Puttanesca
Canned tuna is a complementary addition to the punchy, briny flavors of puttanesca. It’s also a logical way to add protein to the dish when you’re already reaching into the pantry for the majority of the other ingredients. Though shallots aren’t typically included in puttanesca, thinly sliced shallot deepens the flavor of the garlic and adds a note of sweetness to balance the acidic flavors of the sauce. You can use canned tuna or tuna jarred in olive oil here; canned tuna will break apart and become distributed throughout the sauce, whereas jarred tuna will remain in larger pieces. Serve the pasta with a generous sprinkle of parsley and crushed red pepper on top, and a glass of chilled red wine on the side.
Oven-Braised Short Rib Ragu With Rigatoni
If you've never made a short rib ragu, start here. This recipe shares the best techniques and methods so you can make a perfectly seasoned ragu using the (best quality) ingredients you have on hand.
Sgroppino
Traditionally, a Sgroppino is an Italian palate cleanser, though it’s equally as suitable served as a cocktail or dessert. Whatever time of day you choose to make this boozy, lemony combination, you’ll want to drink it quickly once it’s in front of you. The slushy, lightly fizzy texture comes from a combination of sorbet, vodka and Prosecco — but, if you have another dry, light sparkling wine, that works well, too.
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Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches)
Mild mozzarella cheese encased between plain white bread may seem like an unassuming sandwich, but breaded and deep-fried, it's a deeply satisfying sandwich with a dramatic and ultra-gooey cheese pull.
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Piadina (Italian Flatbread Sandwich)
To make a stellar piadiana, fold a freshly griddled flatbread over a heap of peppery arugula and creamy stracchino or burrata. Customize it further with your favorite fillings—just be sure to not overload it.
Gelato
This Italian frozen dessert looks almost identical to ice cream, but has a few key differences: Compared to its cousin, gelato is made with more milk than cream, and uses fewer or no eggs, instead leaning on other stabilizers to keep it from becoming icy as it freezes. Here, cornstarch is the stabilizer for this easy at-home version, providing a smooth, creamy texture. Because gelato has a lower butterfat percentage than ice cream, it’s best served slightly warmer; for best results, let it soften on the counter for a couple minutes before serving. This recipe makes a basic vanilla gelato, but you can easily make different flavors by adding mix-ins such as chopped chocolate, dulce de leche, or chocolate ganache once the gelato is churned.
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Lemon Ricotta Cake
With bright notes of citrus and richness from ricotta, this subtly sweet cake is what we want to eat for breakfast every day.
Negroni Sbagliato
Trade the gin in a Negroni for Prosecco and you get the Negroni Sbagliato, a happy accident that translates to “wrong” or “mistaken” Negroni. The story goes that a bartender at Bar Basso in Milan grabbed Prosecco instead of gin to top off a Negroni. The result was still bittersweet like a Negroni, but also festive and fizzy from the bubbles. This “wrong Negroni” is so right at the start of a meal or night, or to sip on all day or for the duration of a cocktail party. For even less booze, consider the Americano, a highball that trades the Sbagliato’s sparkling wine for soda water.
Milano-Torino
Before the Negroni, there was the Americano, and before the Americano there was the Milano-Torino. This bittersweet combination of Campari (from Milan) and sweet vermouth (from Turin) is served on the rocks with an orange slice. While you can use any red bitter or sweet red vermouth you like, if you’re looking to hew closest to the classic, reach for some Campari, and a sweet vermouth from Turin, such as Carpano Antica Formula, Cocchi Vermouth di Torino or Del Professore Rosso Vermouth.
Bicicletta
The popular lore goes that the Bicicletta, a classic Italian aperitivo, was named after the wobbling mode of transportation used by elderly men after a spirited afternoon or evening. However the drink came to be named, the three-part combination of red bitter liqueur, dry white wine and soda water is bright, refreshing and as easy to make as riding a bike.
Black Pepper and Onion Spaghetti
This rendition of Florentine spaghetti with red onions is so superlative, it has remained on the menu at Locanda Vini e Olii since the restaurant opened in Brooklyn in 2001. Michele Baldacci, the chef and co-owner, recommends a mixture of white and red onions for a more delicate, saucy result, and cooking them in a covered pot so they slowly braise in olive oil and their own juices. The sweetness of the onions is accented by tarragon and black pepper, plus optional grated cheese (which can be omitted for vegan diners). “We never add anything [else], we’re boring,” Mr. Baldacci said, but reckons livers would be delicious.
Ravioli
This easy method for making ravioli relies on a food processor to do much of the kneading, making it beginner-friendly and fairly hands-off for a homemade pasta. The dough is filled with a simple ricotta filling, but stuffing it with a more substantial meat or vegetable filling would be equally delicious. (Just keep in mind that whatever you use should be firm enough to hold up as the pasta cooks.) Toss ravioli in any number of classic Italian-type sauces, such as pesto, tomato or alfredo, or plan ahead and freeze the uncooked ravioli for fresh pasta at a moment’s notice (see Tip 1).
Zeppole
Warm, fluffy and dusted generously with sugar, these rustic doughnuts have an ancient Roman history but are now fixtures at Italian-American street fairs. For a sweet treat at home, zeppole can be made with everyday pantry ingredients and no special equipment. The dough comes together quickly — it’s wet and sticky, more like a batter. The bite-sized doughnuts are formed by scooping tablespoonfuls of the dough into hot oil (no shaping required!), and they puff and brown as they cook. Finish them with a classic sprinkling of powdered sugar, roll them in granulated sugar for added crunch, or try a combination of granulated sugar and cinnamon.