Italian Recipes
1420 recipes found
Heavenly Necci
Turkey Steaks With Parma Prosciutto
Clams With Prosciutto
Pesto Pizza
Mrs. Sebastiani’s Malfatti
Saltimbocca
Heavenly Hots
This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don’t cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.
Frittata With Sorrel, Potatoes and Prosciutto
Roasted Cauliflower With Parsley-Anchovy Butter
Spring Antipasto Platter
The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi. It’s an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.
Potatoes Dogana
You can serve potatoes Dogana alongside any simple protein — grilled meats, roasted birds, sautéed fish, for example. Or simply slide a pair of sunny-side-up eggs over the potatoes before sprinkling on the relish. Then you can call it dinner, or even brunch, just to mix things up even more.
Four-Cheese Pizza With Basil
Classic Bagna Cauda
This recipe appeared in an article in The Times by Craig Claiborne. The sauce is timeless, but you may want to update the selection of vegetables.
Pasta With Peas, Prosciutto and Lettuce
Since I began eating more plants and less meat, I’ve experimented with using small amounts of meat in ways that exploit its flavor without making it central to the dish. In this recipe — pasta with spring vegetables — the meat is literally a garnish, but one with huge impact. That meat is prosciutto, and it’s briefly cooked in a bit of oil, which accomplishes two things: It intensifies the ham’s salty, meaty flavor, and it makes the prosciutto crisp, turning it into a nice textural foil for the tender pasta, peas and lettuce. You do need three pans to make this dish — a small skillet, a large skillet and a large pot for the pasta — but it’s so fast that a little extra cleanup seems worth the trouble.
Risotto With Prosciutto and Morels
Tortoni
Tortoni, a frozen mousse speckled with crushed macaroons, became the rage in Paris in the early 19th century, wended its way to America, where it found a ravenous following, and then evaporated from our culinary memory.
Ricotta Gnocchi With Herbs
Apple Crisp With Tortoni
You can use the leftover ground macaroons in this recipe for the tortoni.
Gnocchi With Wild-Mushroom Saute
Fig-Hazelnut Financiers
Gnocchi With Light Bolognese Sauce
Potato Gnocchi
Tiny-Dice Caponata on Parmesan Croutons