Italian Recipes
1420 recipes found
Chez Panisse Calzone
Tomato Tart With Fresh Mozzarella and Anchovies
This rectangular tart is like a pizza but easier. Instead of a yeast dough, the base is a crisp pastry made with olive oil. The recipe makes enough dough for 2 tarts.
Radicchio Pizza With Gremolata
A Plain Pizza Pie
Don't ever listen to the deadbeats who tell you that it’s hard to cook pizza, that it can’t be done at home. They're wrong. Your pizza may look a little funny. It may be ovoid, crackly in parts. It may have soft spots. But it will still be pizza, and it will still be delicious, and it is cheap to boot. “You are cooking a flatbread,” the great home-cook pizzaiola Jeffrey Steingarten told me in 2009. “You are cooking a flatbread on a rock, part of a continuum that goes back thousands and thousands of years.”
Pearl Couscous With Sautéed Cherry Tomatoes
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don’t just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Green Tomato Pizza
Focaccia With Salt Cod And Potatoes
Zucchini-Sausage Pizza
2007: Paccheri With Caprese Lobster Salad
Focaccia With Cabbage Compote and Stilton
Lucciariello (Broccoli and Sausage Pie)
Bucatini all’Amatriciana
For a simple dish, pasta all’amatriciana is freighted with controversy. People in Amatrice say it originated in that central Italian town, as the name implies. But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins. In Amatrice, the dish is simply pasta, tomatoes, cured pork and cheese. But Romans include onions and olive oil. Even the type of pasta is in dispute. After half a dozen plates of it during a recent trip to Italy, one detail became clear: for any pasta all’amatriciana to be authentic, it must be made with guanciale — cured, unsmoked pig jowl.
Shaved Fennel And Parmesan Salad
Focaccia With Tomatoes and Rosemary
This beautiful bread is a great way to use summer tomatoes, but the heat from the oven will draw rich, deep flavor from the less flavorful ones found in winter as well.
Zuni Café’s Focaccia
The excellent hamburger at Zuni Café in San Francisco has always been served on a square of toasted rosemary focaccia. The pastry chef Annie Callan offers this house recipe: Scaled to a reasonable size, it is easy to put together and fun to make. Bake it in a 9-by-12-inch rimmed baking sheet for a nice, thick focaccia that can be cut into six 4-inch squares (the trimmings are a delicious snack), and split horizontally into a hamburger bun. The baked focaccia can be kept for several days in an airtight container and needs only a brief toasting to bring it back to life. But you can also roll the dough thinner and bake a more pizzalike flatbread, perhaps topped with stewed onions or peppers.
Pizza Dough With Yeast
Deep-Fried Soft-Shell Crabs in Pastella Batter
Ricotta Kisses
These baci di ricotta -- perfect kisses, hot, soft and melting -- are a surprisingly easy dessert. It's just a question of mixing the ingredients in a bowl (by hand) and then frying rounded teaspoonfuls of the batter in just under an inch of oil until you have some light, small, vaguely ball-shaped fritters that need no more than a powdery dusting with confectioners' sugar. Put a dish mounded with them on the table with coffee and watch them go.
Classic Ciabatta
Crostata con Marmellata di Frutta
Focaccia (A Pizzalike Bread)
Food-Processor Ciabatta
Buckwheat Noodles (Pezzoccheri)
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather.
