Italian Recipes
1420 recipes found
Spuma di Mortadella
Timpano Alla “Big Night”
This is a project recipe, to be sure. But the result? An impressive, delectable mountain of perfectly cooked pasta, tender meatballs, egg and salami, swathed in a rich ragu and folded all together in a lissome dough. It is an excavation to eat this, and one to be undertaken slowly, carefully, so as to catch every prism of flavor. The vivid compliments given to this in the film “Big Night” are unrepeatable here, but we are sure you’ll find some choice adjectives of your own. (The New York Times)
Risotto With Broccoli Rabe and Acorn Squash
Baked Ziti or Penne Rigate With Cauliflower
You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.”
Garganelli With Ragù Antica
Sicilian Cauliflower and Black Olive Gratin
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
Tucci Ragù
This recipe, a contemplation on classic Italian cooking, is adapted from “The Tucci Cookbook,” a book of recipes from the actor and director Stanley Tucci’s food-obsessed family. It will take some time, so set aside an afternoon, say, a Sunday in the fall, when browning meat and listening for the correct simmer are exactly what you want to do. (The New York Times)
Ragu Bolognese
Onion Ragu With Penne
Bresaola, Goat Cheese, Arugula And Truffle Oil On Focaccia
Fettuccine With White Truffles and Chives
Venetian Sunset
Chifferi Pilaf
Tagliatelle Bolognese
Campari Jelly
Shimmering, brightly colored gelatin is the chosen medium of Sam Bompas and Harry Parr, who have built painstakingly correct models of London’s St. Paul’s Cathedral and Millennium Bridge, and a Madrid airport terminal complete with tiny airplane out of the stuff. The Campari jelly used here was part of the duo’s first job in the United States, a dessert for a dinner in New York in 2009. This jelly was an outer layer, molded over a jelly made with orange juice, and the result was something like a Campari and soda, but in jelly form.
Giancarlo Quadalti's Capon Broth
Cacao Polenta Cookies
Wine-Stewed Prunes and Mascarpone
Pork Belly Guanciale
Bavette With Mojama
Honey Gremolata
Roasted New Potatoes and Tomatoes With Lardo
Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.
Aunt Gen’s Biscotti
