Italian Recipes
1424 recipes found
Shrimp With Sun-Dried Tomato Sauce
Shrimp Fra Diavolo
Marvin Davis's Salad To Accompany Risotto
Almond Berry Layer Cake
Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market.
Farfalle With Artichokes, Peas, Favas and Onions
The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.
Peaches and Blueberries With Mascarpone
Farfalle With Asparagus And Wild Mushrooms
Roasted Artichokes With Ricotta and Peas
The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you’re throwing a lot away — and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.
Farfalle With Pesto Sauce, String Beans and Potatoes
Meatless Lasagna
Pasta With Pea Shoots
Mascarpone Sauce With Strawberries (Ristorante Corona)
Farfalle With Fennel And Mushrooms
Polenta With Sausage and Tomato Sauce
Fenneled Olives
Summer Meatballs
Berry Tiramisù
This fruity, summery version of tiramisù was invented by Letizia Mattiaci, a cook in Umbria who teaches cooking classes in her home kitchen, high in the hills above Assisi. Berries and cream are, of course, a classic combination, but putting them together this way makes for a beguiling dessert. The berries give off a delicious violet juice that is used to soften the ladyfingers, just as strong coffee is used in the traditional recipe.
Farfalle With Oven-Dried Tomatoes And Eggplant
Farfalle Radicchio And Mushroom Casserole
Casatiello
Pungent Parsley and Caper Sauce
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
Lemony Farfalle, Tomato and Artichoke Salad
Chilled Whole Cod Tonnato