Italian Recipes
1424 recipes found
Risotto With Kale and Red Beans
I’m always on the lookout for vegetables with red pigments, a good sign of anthocyanins, those beneficial flavonoids that are known for antioxidant properties and are present in purple and red vegetables. When you cook the kale with the rice, the red in the kale dyes the rice pale pink (the kale goes to a kind of drab green). The first time I made it, without the red beans, the finished product reminded me of the way the rice looks when I make red beans with rice. So I decided to add red beans to the mix, which provide a healthy dose of protein and fiber, as well as color.
Florence Fabricant's Penne With Artichokes And Mushrooms
Penne with Tomatoes And Basil
Risotto With Chard and Pancetta
This satiny risotto uses an entire bunch of chard, both stems and leaves, which gives texture and color to the tender grains of rice. Pancetta, crisped up in the pan, adds a savory, brawny crunch that contrasts with the sweetness of the shallots or onion. Red chard turns the rice a subtle shade of pink, but Swiss or rainbow chard will work equally well. And don’t neglect that squeeze of fresh lemon juice right at the end; it brightens everything up.
Pappa Al Pomodoro
Penne Al Ortolano (Penne With Garden Vegetables)
Seasonal vegetables can be substituted for the ones in this recipe. Lightly steamed green beans, broccoli or cauliflower broken into small pieces work well in place of the zucchini; shredded spinach or other greens can take the place of the eggplant.
Pumpkin Risotto Con la Zucca
Penne With Tomatoes, Basil and Two Cheeses
Penne Carbonara With Fava Beans, Peas and Pecorino
Risotto With Parsnips and Greens
Risotto is a fine option for brunch, lunch or dinner. With a minimum of ingredients and fuss, it is ready in about a half-hour, and always appreciated.
Beet and Watercress Risotto With Pancetta
Pasta With Radicchio, Bacon and Pecans
A char under the boiler shows off radicchio’s pleasantly bitter flavor to its best advantage. Paired with the sweetness of ricotta and pecans, with salty smoked bacon and sharp pecorino, this is a pasta with big flavor. Use round radicchio di Chioggia, long radicchio di Treviso or curly fingered radicchio Tardivo.
Cold Tomato Soup With Rosemary
Rice Fritters With Orange Blossom Custard
This is my take on the Tuscan dessert frittelle di riso. The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack. They go really well with coffee, either served as they are or with whipped cream.
Risotto With Tomato Consomme And Fresh Cheese
Fennel and Mushroom Salad
Risotto With Swiss Chard
Polenta With Pomodoro Sauce
Cooking with your child is an act of relaxation, learning and intimacy. It’s love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together in 2012. It showcased the fresh tomato sauce they made and provides a recipe as appropriate to grandparents as their kin.
Barley ‘Risotto’ With Turkey and Mushrooms
Cauliflower Sformato
Risotto Primavera
Pasta With Sardines, Bread Crumbs and Capers
This quick and easy version of the classic Sicilian pasta dish comes together in about 20 minutes with ingredients you probably already have in your pantry and fridge. You can pick up anything you're missing at the corner deli.
Risotto Alla Milanese
Risotto Nero with Squid
Squid ink is an extraordinarily delicious ingredient; it adds indescribable complexity, even when it's used in small quantities. You can buy it online or from Italian, Spanish and Japanese shops, and in some upscale grocers. Most fishmongers carry it in 1-ounce packets. (If you are up for it, collect your own ink from whole fresh squid.) To make this black risotto, first simmer the squid with tomato, wine and squid ink until tender. Fold the flavorful stew into plain risotto just toward the end of cooking.