Italian Recipes
1420 recipes found
Umbrian-Style Chicken Alla Cacciatora
Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not. Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It’s lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.
Cold Lemon or Lime Souffle
Agghiotta Di Pesce Spada
Vitello Giardino(Veal Cutlets With Salad)
Tiramisu (Balducci's) Nina Balducci
While some cookbooks recommend ricotta cheese mixed with cream as a substitute for mascarpone, there is no comparison in either the texture or taste.
Tiramisu (Il Cantinori)
While cookbooks recommend ricotta cheese mixed with cream as a substitute for mascarpone, there is no comparison in either the texture or taste.
Frozen Espresso Zabaglione
Zabaglione (or Zabaione) is a classic Italian dessert custard, but is basically nothing more than egg yolks whipped with sugar, usually served warm or at room temperature. It is typically flavored with sweet Marsala wine, which has a caramel-like flavor, but other wines or liqueurs may be substituted for variation. In this version, espresso coffee and Cognac are used, and the zabaglione is frozen for several hours or overnight. It’s an easy way to make gelato at home, with a light airy texture.
Fluke in Lemon Brodetto With Scallops and Squash
“The Babbo Cookbook,” by Mario Batali, was published in 2002. Within two years I had made every recipe in it at least once, and by 2005 or so I was adapting the dishes to the ingredients I found at the market, instead of the other way around. Take the restaurant’s black bass served in a lemony capon stock with Hubbard squash and delicate shell-on bay scallops from Taylor Shellfish Farms, in Washington State. There is no need to make the dish with black bass, Hubbard squash or Taylor bay scallops, much less capon broth. I use use fluke but any firm-fleshed white fish will do. Hubbard squash is a dream, but butternut squash works beautifully in its stead. As does chicken stock instead of the capon. And swapping out the farmed bay scallops for the deeper salinity of wild ones, or for small ocean scallops, is no crime. The most important thing is to locate thin-skinned lemons for the brodetto, since the thick ones impart a bitterness to the sauce that is not magical. If all you have is thick-skinned lemons, take a moment to cut out the white pith beneath the skin, which is the bitter culprit.
Crunchy Calamari With Ancho Chile Glaze
My introduction to manzanilla decades ago was alongside a plate of fried prawns at El Faro in Cádiz, near Sanlúcar de Barrameda, in southern Spain. Nothing could provide a better partner for the sweet, briny shrimp than the pale, intensely floral, somewhat saline wine. Yet after our tasting of deliciously intense manzanillas, I was determined to show how well the wine could pair alongside food that was not Spanish: with dim sum, for example, or fried Ipswich clams. That was until I tasted Jean-Georges Vongerichten’s crunchy calamari at the Matador Room, his restaurant in Miami Beach. Delicately crisp, impossibly tender and fueled with a piquant glaze, they were perfection with a glass of manzanilla. Back at home with his recipe, plenty of oil, the hottest possible temperature and a messy stove got me close.
Baked Romanesco Broccoli With Mozzarella and Olives
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep’s milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer’s markets. But regular white cauliflower is fine, and will give delicious results, too.
Spaghetti With Crab Meat, Cherry Tomatoes and Arugula
Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs. Pair with a good glass of white wine, like Alsatian riesling, and let the stress of the workweek melt away.
Norma Koski's Tofu Tomato Focaccia
Linguine
Pepper and Snow Pea Salad
Focaccia With Vegetables And Parmigiano Reggiano
Polenta With Peppers
Pork-Braised Artichokes
Polenta With Vegetables And Tomato Sauce
Fried Artichokes Azzuro
Polenta With Corn And Cheese
Polenta With Fennel, Peppers, Tomatoes And Cheese
Fregola With Artichokes, Feta, Toasted Almonds and Herbs
Stuffed Artichokes