Italian Recipes
1420 recipes found
Polenta al Forno With Spinach, Ricotta and Fontina
Ham and Artichoke Risotto
Lentils in Marinara
Vignarola
Veal Rolls With Artichokes (Ristorante Il Barrino)
Mezzelune Pasta With Peas and Shiitake Mushrooms
These delicate little half-moon stuffed pasta bundles (virtually the same as ravioli but for its name and shape) are fun to make and perfect for a light springtime meal or first course. Though best made with homemade egg pasta, alternative choices are to use fresh lasagna sheets or dumpling wrappers. Or feel free to make standard square ravioli, or even mix and match shapes, as long as they’re the same approximate size. To keep the project manageable, complete some of the tasks in advance: Make the pasta dough and filling a few hours ahead. The mezzelune (in English the plural is mezzalunas) may be filled and refrigerated well in advance of dinner — up to 3 hours ahead.
Pizza With Artichokes, Rosemary and Goat Cheese
Eggplant Ragù With Capers and Burrata
This eggplant dish is a lot like pasta alla Norma, minus the pasta. Instead, it’s the large, crisp chunks of eggplant that star, enrobed in basil-scented marinara sauce and topped with a melting, creamy mix of burrata and ricotta. In this recipe adapted from the chef Amy Brandwein of Centrolina in Washington, D.C., the cubed eggplant is topped with crunchy, salty eggplant chips, sliced ultrathin and deep-fried until golden. But if that’s one step too many when you’re cooking this at home, feel free to leave the chips out.
Sweet Rhubarb Focaccia
Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.
Burrata With Fava Beans, Fennel and Celery
Good fresh burrata — mozzarella’s luscious, creamy-centered cousin — really needs no adornment, just good bread to accompany it (and perhaps a drizzle of olive oil and few arugula leaves). To make it more festive, add a quickly made seasonal vegetable topping and serve the gilded burrata as a salad or antipasto. Bright green fava beans, celery and fennel make a lovely rendition for spring.
Tomato Stracciatella
Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I’d never seen a stracciatella with tomatoes until I came across this recipe.
Shrimp-and- Radicchio Risotto
Ravioli Alla Burrata With Pistachio Pesto
Cooked Meat and Tomato Sauce Italian Style
Stuffed and Seared Duck Breasts
Porchetta, a classic Italian pork dish, relies on a huge piece of meat (often the entire torso of a pig) and an incredibly aromatic combination of flavors — traditionally garlic, rosemary and fennel. It is fantastic, but it’s not simple, and it’s not fast. Indeed, one could argue that it’s easier to get to Siena, where I last ate it, than to make it oneself. This dish addresses two challenges beautifully. First, it has some of the beauty of porchetta in a neat, manageable little package. Second, it converts the often-boring duck breast into a convenient, delicious piece of meat simply by stuffing it with garlic, rosemary, fennel and in this case, Parmesan. The result is delicious and, when sliced, quite impressive looking. Not porchetta, but not bad for a weeknight, either. And cheaper than going to Siena.
Hot Italian Sausage
Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
Watercress Barlotto
Chicken Livers, With Tagliatelle
Bolognese Sauce (An Italian tomato and meat sauce)
Outdoor Porchetta
Porchetta is a popular Italian street food: juicy, aromatic slices of roast pork and pork cracklings stuffed into bread to make a sandwich. It's often done with a whole pig, but you can make your own porchetta for a crowd with a whole boneless pork shoulder. Here is a great way to do that in summer, or when the cut is too large for your roasting pan. You can order a shoulder from any butcher with a day or two of advance notice, or adapt the recipe for smaller pieces; any meaty roast with skin or a good layer of fat on the outside will work. The meat goes well with the unsalted bread that is typical in Umbria, where porchetta is a specialty. But you can use any bread you like, or serve with potatoes roasted in olive oil and scented with sage.
Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta
Wild Mushroom Lasagna
Swordfish Roll-Ups As Prepared In Messina