Italian Recipes
1424 recipes found
Penne with Ricotta and Peas
Penne Alla Norma
Gorgonzola Walnut Crostini With Pear Salad
Potato Cavatelli
These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.
Hot Penne With Chilled Tomato Sauce And Charred Tuna
Penne With Mushroom Ragout and Spinach
Mushrooms and spinach together is always a match made in heaven. I use a mix of wild and regular white or cremini mushrooms for this, but don’t hesitate to make it if regular mushrooms are all that is available.
Penne With Roasted Cherry Tomatoes
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Arancini With Brandy-Soaked Raisins
These Italian fried rice balls have a surprise filling of brandy-soaked raisins, which gives them a gentle sweetness that contrasts with the savory fontina and mozzarella cheeses. You can make the rice mixture up to a day ahead, and form the balls up to four hours ahead. Then fry just before serving so the cheese is warm enough to gush when you bite in.
Penne With Spicy Cauliflower Sauce
Taralli
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania. Now that I know how easy they are to make I could be in big trouble, as whenever I’ve bought them from one of my favorite Italian delis I have a hard time resisting them. It’s the olive oil, I now know, that makes them special and different from other twice-baked breads. They are crisp but not hard, and this whole wheat version is as good as any traditional taralli I’ve tasted. I particularly like the version with black pepper. But I like them plain, without any embellishment, as well. The olive oil gives them so much flavor on its own. This recipe is based on a recipe in Carol Field’s “Italy In Small Bites.”
Penne Strascinata
Penne With Swiss Chard and Cauliflower
Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata
Ribollita (Tuscan Bread Soup)
Italian Meat Sauce With Half the Meat
It’s been a long time since I have made tomato sauce with meat, and this one transported me back to the first recipe I learned to make. I called it spaghetti sauce, and it was a simple tomato sauce with ground beef. It didn’t taste that much different from this sauce, which has only a quarter pound of meat in it – but that is all it needs to have a rich flavor and a meaty texture. The mushroom base is a perfect stand-in for half the meat; you could double the amount for a vegetarian sauce.
Penne With Ricotta and Asparagus
Marinara Sauce
Silvano Marchetto's Penne All'Arrabiata
Penne Alla Vodka
Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated. But it is seriously good.
Egg White Frittata With Leeks
Pappa al Pomodoro
Pasta With Herbed Ricotta, Tomatoes and Spinach
Celery Risotto With Dandelion Greens or Kale
Celery is both vegetable and aromatic in this risotto. It retains some texture as it cooks, contrasting nicely with the rice. Dandelion greens are very nice here, but you can usually only find them in a farmers’ market; kale, especially dark green cavolo nero, is a fine substitute.
Penne With Peas, Pea Greens and Parmesan
Many farmers who sell peas also sell the shoots and tendrils that grow with them. They’re sweet, light and nourishing, especially when you serve them along with peas.