Italian Recipes
1418 recipes found
Fresh Herb Risotto
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Risotto With Duck Confit
Steamed Artichokes
Serve the artichokes hot, warm, at room temperature or cold.
Porcini Risotto
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite.
Sicilian Pistachio Cake
Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio recipes. Filet of beef with a pistachio crust, “olives” made with crushed pistachios and sugar syrup, panettone with pistachio paste, and also for Christmas, a simple pistachio cake. “That one I only make for Christmas,” she said. Her instructions were simple and clear enough, though the baking temperature of around 120 degrees Celsius, or about 260 degrees Fahrenheit, raised some doubts. Baked at 275 degrees, the cake takes longer than the 25 minutes she suggested, but the results are excellent.
Jo's Hazelnut Cakes
Turkey Scaloppine With Apples and Tamari
Rabe With Pasta
Charlotte Russe
Oven-Baked Polenta
Ligurian Risotto
This Ligurian risotto is not something you would actually come across in Liguria, that green and gorgeous coastal strip of northwest Italy. But I call it that because the components of my recipe are, give or take, the discrete parts of that Ligurian wonder-sauce, pesto.
Almond Granita
Olive Oil Cake
This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake.
Grappa Mascarpone Cream
Swiss Chard and Chickpea Minestrone
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Artichoke and Crudites Lasagna
Tagliata With Radicchio And Parmesan
Lasagna With Roasted Broccoli
The broccoli part of this recipe is adapted from Molly Stevens’ Blasted Broccoli in her wonderful book “All About Roasting.”
Classic Caesar Salad
There’s a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they’re just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Crispy Lemon Chicken Cutlets With Salmoriglio Sauce
Derived from the Italian word for brine, “salamoia,” salmoriglio is a lemon sauce from Sicily and Calabria that is used to marinate and dress grilled meats and fish. This pleasantly sharp, all-purpose dressing is equally suited to chicken breasts: It soaks into the crust and lends a citrus punch to the meat. Fresh parsley, oregano or a combination of fresh herbs can be used, based on preference. The breading is inspired by the store-bought bread crumbs that are often labeled as Italian seasoned and often used for what Italian Americans simply call chicken cutlets: coated chicken breasts that are shallow-fried in olive oil. The addition of this simple lemon sauce gives this easy weeknight meal a restaurant-quality finish.
Lasagna With Roasted Beets and Herb Béchamel
I also call this “pink lasagna,” as the beets will bleed into the béchamel and onto the pasta when it bakes. Roast the beets ahead so that they will be cool enough to handle easily when you’re ready to assemble the lasagna.
Orecchiette Carbonara With Peas
Chicken Canzanese
Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. One thing is clear, though: a good recipe has a thousand fathers, but a bad one is an orphan. And on the Internet, fathers are created effortlessly. Since chicken Canzanese is assured of immortality online, it seemed time that we gave it a whole new start here.
Lasagna With Pistou and Mushrooms
There will be a day when the weather suddenly cools and my basil plants and those at your farmers’ market stop thriving, but that day hasn’t come yet. So I’m making lots of pesto and pistou (pesto without the nuts), putting some of it in the freezer (I just blend the basil and olive oil together for the freezer and add the other ingredients when I thaw the mixture) and using the rest in all manner of pastas. This is the first time I’ve used it in a lasagna.