Italian Recipes
1420 recipes found
Almond, Apple And Vin Cotto Cake
Sausages With Grapes
Linguini With Oven-Dried Tomatoes, Grapes and Anchovies
Marcella Hazan’s Pasta With Four Herbs
This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard garden. Fresh mint, sage, rosemary and parsley are tossed with chopped, ripe tomatoes and tossed with sizzling hot olive oil. The best part is it can be thrown together in about 20 minutes.
Spinach With Pancetta
Pasta With Fennel And Sardines
Insalata Di Arancio E Limone (Orange And Lemon Salad)
Salmon Pastrami
Eggplant and Roast Tomatoes Gratin
Striped Bass With Potatoes and Olives
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.
Roasted Mushrooms With Goat Cheese and Organic Grits
Goat Crudo with Porcini Mushrooms and Arugula
Rabbit Stifado
Asparagus Salad With Hard-Boiled Eggs
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce
Goat Sugo
Lamb, pork or beef may be substituted.
Veal Meatballs In Port Sauce
Venetian Seafood Stew
Sweet-and-Sour Venetian Eggplant
Bean And Shrimp Salad
Pasta With Shell Beans and Tomatoes
Many cooks find working with fresh shell beans, so smooth and cool in your hands, to be unexpectedly satisfying. The pods may be tough, but the beans inside are tender and ready to cook, and they need not be skinned after removal from the pods. Once shelled, fresh beans require just 40 to 45 minutes of simmering. And in terms of nutrition, they have everything dried beans have to offer: lots of protein and fiber, calcium, iron, folic acid and potassium.At my local farmers’ market, I’ve found large scarlet runner beans (they really are more purple than red, and some farmers call them purple runners); mottled pink-and-white cranberry beans (also known as borlotti, they come in the most beautiful pink pods); creamy, pale yellow cannelinis; and similar bean with pink markings called yellow Indian woman beans. Many are heirloom varieties and each is a little different, but they all have creamy textures and a wonderful fresh flavor. This is a very comforting pasta. I like to use large shells or tubes, which catch the beans and sauce.
Puree of Shell Beans and Potato
This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.
Risotto With Beans and Kale