Italian Recipes
1416 recipes found
Linguini with preserved lemon, herbed shrimp and sweet peas
This is a quick dish that combines shrimp, preserved lemon, herbs and peas for a flavorful and simple light meal. NOTE: You can substitute lemon zest for the preserved lemon.
Spaghetti with homemade canned tomatoes
This pasta dish requires so little to be delicious but of course, can be embellished with a few herbs and vegetables.
Fettuccine Alfredo for One
This recipe is simple, it's just fettuccine, butter, and cheese all tossed together with a starchy sauce. It is so easy you can make it for one!
Fabrizia Lanza’s Sicilian Pizza (Sfincione)
Palermo, the capital of Sicily, is street-food paradise, and among its many offerings is sfincione, a hearty pizza that’s baked in a rimmed sheet pan, allowing the dough to rise to a chewy thickness, and cut into large square slices. Sfincione is smeared with a frugal tomato sauce enhanced with umami from sheep’s milk cheese, onions and anchovy, along with olive oil and a handful of bread crumbs to make the cheese go further. When baked, the top is juicy, while the bottom is crisp from the generously oiled pan. Despite its origins as a street food, it is the perfect pizza to make at home. This easy and authentic recipe is from Fabrizia Lanza, proprietor of the Anna Tasca Lanza Cooking School, on the family’s country estate near Palermo.
White wine sardines with chickpeas and sliced potatoes
Easy weeknight dinner. I'm a fan of chickpeas cooked with seafood, to take on a seafood flavor that compliments their gentle texture. Simmering canned sardines and canned chickpeas in white wine allows the flavors to meld. This recipe eschews spices to allow the focus to rest on the combination of fragrant coconut oil, oily fish, and nutty walnut or olive oil.
Eat the Season: The Gnudi from Tuscany
Spinach is available year round but in this period you find the fall variety characterised by more succulent leaves. Spinach is a good reservoir of minerals and vitamins, as long as it is consumed strictly raw. If you have to cook them as in this recipe, it’s better if you steam the spinach to preserve the nutrients. Now you are all set to prepare this recipe from Tuscany: the Gnudi. This name, in Tuscan dialect, means naked, as they are not covered with dough. The lightness and delicacy of this dish is the strength of the Gnudi, which are best accompanied by a fresh dressing light tomato sauce or butter and sage.
Italian Mountain – Style Fresh Tagliatelle with Chanterelle Mushrooms
The sweet taste and intense and aromatic flavor the finferli mushrooms give off during cooking make them suitable for any recipe.
Stuffed Zucchini Simmered in Tomato Sauce (Zucchine Ripiene alla Romana)
One of my favorite dinner party recipes is this zucchine ripiene alla Romana, which is Stuffed Zucchini filled with a mixture of meat In Tomato Sauce. Yummy!
Pasta with Pecorino, Guanciale & Black Pepper (Mezze Maniche alla Gricia)
This classic Roman pasta sauce recipe always features Pecorino Romano, guanciale, and plenty of black pepper. It pairs well with mezze maniche.
Vegan Caesar Dressing
A delicious alternative to the typical caesar dressing, this creamy substitute is savory and perfect for any salad. I suggest using this dressing over a kale salad with additional veggies of your choice, and adding crushed cashews, crispy chickpeas or crushed up pita chips as "croutons" to the salad!
Roasted Eggplant and Buffalo Mozzarella Pizza
In Italy, when high-quality buffalo mozzarella is used to top a pizza, it’s often added after baking instead of before. The heat of the just-cooked pizza softens but doesn’t melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can’t get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.
Unfussy Eggplant Parm
What if eggplant parmesan was more like an open-faced sandwich? To make the breadcrumbs, tear any bread into pieces by hand. This recipe uses the whole eggplant!
Garlickiest Garlic Bread
You can use any shape bread, but just estimate a similar surface area to the loaf indicated below. I like a thin, crackly-crusted, airy-crumbed, Italian-style loaf best.
Pasta With Lemon-Parmigiano Sauce
This creamy, dreamy, and delicious lemon-Parmigiano pasta recipe is the ultimate last-minute meal. The sauce is quickly assembled as the pasta boils away.
Almost Nduja
I had trouble tracking down Nduja, so I developed this easy-as-heck workaround recipe. It is a best friend to ricotta-smeared toast and hot spaghetti.
Pâtes Carbonara
This pate carbonara is French comfort food recipe at its finest, inspired by classic Roman carbonara. The French make the dish their own with crème fraîche.
The Asparagus your dreams wish they dreamed about.
Actually there's not much to tell. It's supppppper simple, and cheap and wildly inspired by a Frank Prisinzano Instagram post. Hahaha!...No, seriously tho.
Classic Lasagna
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you’re in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches — they need as much water as possible to move freely so they don’t clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Sausage and Peppers
For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.
Warm, Cheesy, Baked Gnocchi
This recipe requires only a little chopping, crumbling, or even patience. But the most fascinating step this recipe lacks? Mixing. This baked gnocchi recipe eliminates one crucial step that’s key to a solid baked pasta: mixing the sauce in. Where pasta starts to dry out immediately after being strained, the gnocchi does not.By carefully spooning the sauce atop our potato puffs and not mixing, here is what happens: pockets of tomato sauce form in every nook and cranny of the baking dish. Some sections will even caramelize and acquire a deeper tomato flavor. The gnocchi will absorb some of sauce, but most will rest untouched. The best part is that every now and then, you’ll drag a gnocco through the sauce and discover a surprise.
Basic Fresh Pasta Dough
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
Sandro Fioriti's Pasta Alla Gricia
Classic Tiramisù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Cacio e Pepe Brussels Sprouts
With only five ingredients, this cacio e pepe brussels sprouts recipe is simple and stunning show stoppers. —Elizabeth Stoltz