Italian Recipes
1420 recipes found
Roman Egg Drop Soup
Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make “i straccetti,” or savory, eggy little rags.
Tuscan Bread and Tomato Soup
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce. And while the traditional versions of the Mediterranean soups are made with white bread, there’s no reason not to use whole-grain breads in these recipes. I don’t recommend sourdough, however, because the flavor is too strong. Called pappa al pomodoro, this humble mixture of bread, tomatoes, garlic and basil has a luxurious flavor. Although the soup is traditionally made with unsalted Tuscan bread, it works beautifully with any country bread.
Baked Ricotta
Fettuccine With Asparagus And Shiitake Mushrooms
Roasted Cherry Tomatoes
Cappuccino Walnut Cookies
Osso Buco With Lemon and Sage
Aunt Phillomena’s Pizzelle
At the holidays, these crisp, simple cookies are stacked everywhere in Italian kitchens. My family was from Abruzzi, and my mother always used the recipe from her older sister. You can scent these cookies with orange, almond or lemon or just vanilla, but we always made plenty with anise at Christmas. You can use a simple stove-top pizzelle maker or an electric one. I prefer the kind without a non-stick coating. A little shot of cooking spray or a wipe with some cooking oil helps prime the press. Like pancakes, you will probably throw away the first one.
Hazelnut, Orange and Honey Biscotti
Orange, hazelnut and honey make a wonderful combination in this whole wheat biscotti. The hard cookies should be sliced thin, which will yield a lot of cookies! They are wonderful dipped in tea.
Ricotta Gnocchi With Parsley Pesto
Gnocchi are little savory Italian dumplings, most often served as a pasta course. They are often made from a dough of potato, egg and flour, but there are many kinds. Some are made with cooked semolina, such as gnocchi alla romana, which are baked with cream and cheese. Fresh ricotta is the secret for these exceedingly light, airy dumplings. Bound with eggs and only a handful of flour, they can be served in broth, with a light tomato sauce, tossed with butter and sage leaves, or with a simple green pesto. Look for the best fresh ricotta: The low-fat commercial type doesn’t qualify. Drain it well before using, or the dough will be too wet. Put it in a fine mesh sieve set over a bowl and refrigerate for several hours or overnight. Use the drained liquid whey in soups or smoothies.
Chocolate Amaretti Torte
Union Square Cafe’s Chocolate Biscotti
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
Hazelnut Tartuffo
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell. You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon. As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
Sformata di Ricotta
Traditional Siena Fruitcake (Panforte)
Escargots in Parsley-Garlic Butter Sauce
Marinated Octopus
15-Minute Chocolate Cake
Maida Heatter's Panforte Cioccolato
Sicilian-Style Citrus Salad
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It’s fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Frittata with Bread and Bottarga
Going out on New Year’s Eve has always been, according to my parents, for amateurs. Their long-standing alternative: stay home and eat well. The ritual starts with caviar and Champagne. Then Dad might prepare steak tartare and Mom, a chocolate soufflé. Good stuff. Now, all grown up (and then some), I realize they’re on to something. A low-key, intimate gathering starring good food is my preferred way to ring in the new. But in these lean times — and in my significantly smaller kitchen — putting out a succulent spread and entertaining the troops chez moi calls for some creativity. This frittata can be cut in half and served as a meal for two with a bitter chicory salad, or sliced into strips and put into a salad of its own.
Panna Cotta With Ginger Syrup
Chickpeas and Handmade Pasta
Black Pepper Taralli
Packaged taralli, available at Italian and gourmet markets, are usually as dry and bland as wood chips. That’s why making your own is so satisfying. These melting little rounds are rich with olive oil and fiery with black pepper — more black pepper than seems possible, or reasonable. If your palate really can't handle heat, use half the amount in the recipe. But if you like chiles, it's fun to be reminded that black peppercorns can also give that delightful burn. The taralli will seem chewy when they come out of the oven, but as they cool and dry out, they will become crumbly, like shortbread. Serve with drinks, preferably something light with a little sweetness, like a rosé, a Champagne cocktail or an Italian Spritz.