Italian Recipes
1423 recipes found
Chicken Milanese
Chicken Milanese is a simple dish that makes chicken breasts seem positively lavish. Similar to Italian veal Milanese, this classic dish pairs hot and crispy breaded chicken with a cool and lemony salad. The recipe takes a little preparation, but the execution is easy: Pound lean chicken breasts until thin, bread them, then pan-fry until the bread crumbs are golden; the crust ensures that the chicken stays moist. While not traditional, this version adds onion powder, garlic powder and grated Parmesan to the breading. Experiment by adding spices, nuts and seeds to the bread crumbs, and cooked or raw fruits and vegetables to the greens. A swipe of mayonnaise on the plate? Unnecessary but sublime.
Cauliflower Pasta With Anchovies and Bread Crumbs
This simple pasta, named pasta alla Paolina con cavolfiore, from Palermo, Italy, layers flavor upon flavor: It begins with oil-packed anchovies melted in a hot pan, then combines them with tomato sauce and a blend of cinnamon and cloves, pantry staples in Sicilian cuisine. It’s finished with a crunchy, almond-studded bread crumb mixture that comes together while the pasta cooks. The dish was created centuries ago in a Sicilian monastery, by one of the friars of the order founded by San Francesco di Paola. This popular variation adds cauliflower. While this dish traditionally includes anchovies, capers can be substituted.
Chicken and Artichoke Francese
Inspired by chicken francese, a popular Italian American breaded chicken dish, this lemony breaded chicken-and-artichoke recipe creates a bright, one-skillet meal. This recipe embraces the traditional flavor profile — “Francese” means French in Italian, acknowledging the origins of the butter-and-lemon sauce — but otherwise veers from tradition: The chicken breasts are cut into bite-size pieces (rather than being thinly pounded) to mirror the size of the artichoke hearts. The breaded chicken and artichokes are all prepared in the same pan, then lacquered with the wine and lemon butter sauce. Fried lemon slices add visual flair and tart flavor. A smattering of parsley makes this meal feel like a restaurant-quality dish.
White Lasagna
Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes.
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Italian-American Pasta Salad
For a stellar pasta salad, skip the vinaigrette and opt for punchy, briny ingredients like capers and olives.
Kumquat Panna Cotta
Panna cotta is a creamy dessert custard, set with gelatin instead of eggs. It’s lovely plain or with a drizzle of honey on top. And, of course, it’s delicious with berries or stone fruit. Here, it’s topped with quickly candied kumquat slices, but a spoonful of marmalade or other homemade jam can be nice instead.
Beef Braciole
Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used. Once the meat is filled and rolled, a threaded toothpick holds everything in place while the meat gets a quick sear to seal the seams. It’s then simmered until tender in a simple tomato sauce flavored with a glug of wine. In Italy, braciole would traditionally be served after the pasta as a secondo (second course), but the braciole’s cooking sauce will perfectly dress a pound of pasta, if you’d like to serve that alongside.
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Puntarelle Alla Romana (Puntarelle Salad With Anchovy and Garlic Dressing)
In this classic Roman dish, crisp, juicy shreds of puntarelle, the mild-mannered bitter green, are tossed with a potent anchovy- and garlic-heavy dressing.
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Genoise Sponge
The best way to make a lighter-than-air genoise sponge cake, no double boiler needed.
Manicotti
Manicotti are very large ridged pasta tubes that are stuffed and baked. The filling is a tasty combination of cheeses, often with the addition of ground meat or vegetables. In this simple weeknight version, the pasta is stuffed with a three-cheese filling flavored with garlic and nutmeg. Ricotta adds creaminess, mozzarella melts and binds, and Parmigiano-Reggiano adds nutty flavor and salinity. For ease and speed, this recipe suggests the use of store-bought marinara sauce. If you’d like to add some greens to the dish, thaw a 10-ounce package of frozen spinach, squeeze out all the water, then finely chop the spinach and add it to the filling before stuffing the manicotti.
The Garibaldi
Named for the Italian revolutionary Giuseppe Garibaldi, who played a leading role in the unification of Italy, the classic recipe for this two-ingredient drink combines Campari, from Northern Italy, and fresh orange juice, a nod to Sicily in the south. This modern version features orange bitters and a pinch of salt, as well as an ounce of grapefruit juice. (If you want to skip grapefruit, you can also use five full ounces of orange juice.) Whether you make the classic or modern iteration, the key to the best Garibaldi is very fresh, very frothy citrus juice. For that, you’ll want freshly squeezed citrus and a firm, long, dry (without ice) shake, or, if you prefer, you can pulse the juice in a blender for a few seconds to aerate before adding to the glass.
Pizza Bread (low carb)
I told you. This bread I have figured out is the bomb. The almond to gluten to water ratio is really critical. Too much gluten and you get a kind of Teflon feel (it's not bad, mind you, but it can be so much better), and too much water and you lose the shape in the bake. See the bread recipe itself for the latest. As a plain bread for a sandwich, I'd call it a 9/10. I could live with a snoodge airier, but I am now getting picky. The Texas toast version (heat bread, add butter, melt it in... melts in). Solidly 9-10/10. But ... my friends... cowabunga. The pizza bread is 10/10. There is not a chance that anyone would be able to tell this is a non-flour, low carb bread. And the sauce soaks in just the right amount.
Almost-Vegan (No-Cream) Spinach Artichoke Pasta
A healthy and delicious vegan spinach artichoke pasta recipe using Trader Joe’s tapas-style grilled artichoke hearts waiting to be part of something beautiful.
Strawberry Rhubarb Jam (Low-Sugar)
This low-sugar strawberry rhubarb jam recipe is made with fresh ingredients and tastes like summer. It's great served over toast. Enjoy it for breakfast!
Gnocchi alla Romana - Baked Semolina Gnocchi
These recent times have allowed me to rediscover the love for food and cooking. I would love to encourage others as well by showing that from simple ingredients you can still produce a delicious plate of food. This recipe is exactly how my mamma taught me and is a success every time.
Stone Fruit Caprese Salad
A fruity twist on a classic Caprese salad
Italian "Orecchiette" with broccoli
A vegetarian pasta typical of the South of Italy. Broccoli are one of the healthiest vegetables around so this pasta is perfect to indulge but in an healthy way. The chili, garlic and extra-virgin olive oil, complement this healthy pasta. Made with only 5 ingredients!
Tortellini Bake
Easy peasy recipe when you don't feel like fussing but want to impress your loved ones.
One-Pot Pasta With Ricotta and Lemon
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.
Spaghetti alla Chitarra with Smoked Juniper Ricotta, Polpa, and Arugula
Spaghetti alla chitarra is one of my favorite pasta shapes as it can hug the sauce and keep it all tight together. My newest discovery is this beautiful juniper smoked ricotta from Italy, a small production with big flavor. I use Mutti Finely Chopped Tomatoes, or Polpa, because it retains all the freshness of freshly picked fruit when it's canned in Italy and is easy to get at the store. Then I top with some fresh arugula from the rooftop farm close to my restaurant! This recipe calls for Colatura di Alici, which is an Italian fermented anchovy sauce (much like Southeast Asian fish sauce) that is available online and in specialty stores.
Tagliatelle With Prosciutto and Butter
Like cacio e pepe, this prosciutto-studded pasta — coated in emulsified butter, starchy pasta cooking water and Parmesan — requires repetition to master, but it's not at all difficult. Adapted from Evan Funke’s pasta cookbook, “American Sfoglino,” this dish comes together with just a few ingredients, but you’ll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.
3 ingredients Gnocchi gratin
One of my favorite dish! It's very simple to make with only 3 ingredients, but a real comfort food!
A Truly Italian Recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs
Peperoni Cruschi, or Peperoni di Senise, come from the Basilicata (Italy), the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes, as in the following recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs.
A Mid-Week’s Dinner Idea: Italian Tuna Loaf and Salsa Verde
This mid-week’s dinner loaf recipe is mainly prepared with tuna fish. This dish is present all over Italy, but every family has their own traditional recipe.