Italian Recipes
1430 recipes found
Tortellini Bake
Easy peasy recipe when you don't feel like fussing but want to impress your loved ones.
One-Pot Pasta With Ricotta and Lemon
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.
Spaghetti alla Chitarra with Smoked Juniper Ricotta, Polpa, and Arugula
Spaghetti alla chitarra is one of my favorite pasta shapes as it can hug the sauce and keep it all tight together. My newest discovery is this beautiful juniper smoked ricotta from Italy, a small production with big flavor. I use Mutti Finely Chopped Tomatoes, or Polpa, because it retains all the freshness of freshly picked fruit when it's canned in Italy and is easy to get at the store. Then I top with some fresh arugula from the rooftop farm close to my restaurant! This recipe calls for Colatura di Alici, which is an Italian fermented anchovy sauce (much like Southeast Asian fish sauce) that is available online and in specialty stores.
Tagliatelle With Prosciutto and Butter
Like cacio e pepe, this prosciutto-studded pasta — coated in emulsified butter, starchy pasta cooking water and Parmesan — requires repetition to master, but it's not at all difficult. Adapted from Evan Funke’s pasta cookbook, “American Sfoglino,” this dish comes together with just a few ingredients, but you’ll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.
3 ingredients Gnocchi gratin
One of my favorite dish! It's very simple to make with only 3 ingredients, but a real comfort food!
A Truly Italian Recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs
Peperoni Cruschi, or Peperoni di Senise, come from the Basilicata (Italy), the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes, as in the following recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs.
A Mid-Week’s Dinner Idea: Italian Tuna Loaf and Salsa Verde
This mid-week’s dinner loaf recipe is mainly prepared with tuna fish. This dish is present all over Italy, but every family has their own traditional recipe.
Fresh Tomato Sauce with Garlic Butter Confit
Tossed with pasta, fresh basil, and salt (or tons of cheese...), this Confit Tomato recipe is now my family's favorite pasta Sauce. Also delicious with toast.
Tomato Sauce with Anchovies and Cream
This is a quick and easy Anchovy Cream Sauce recipe. I love using anchovies to add depth and flavor to dishes, especially sauces. I like the taste and texture.
Tomato sauce with onion + butter + and then some
Marcella Hazan's tomato sauce is nearly flawless. However, I wanted to see if I could make it *even* easier (no time to import tomatoes from Italy? Weird) and a little more green (who wants to remove that delicious, caramelized onion?). So, we added a couple more ingredients (all pantry staples) but preserved the beauty, simplicity, and magic of Marcella's recipe.
Hidden Veggie Tomato Sauce
Adapted from Marcella Hazan's Tomato Sauce With Onion & Butter…(to trick the grandkids into eating more veggies)
Chicken Piccata Hilary
My kids favorite chicken picatta
Chocolate Nemesis
This chocolate nemesis cake has all the deep, creamy chocolate flavor of the best chocolate mousse. But it also has structure due to the fact that it's a cake.
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.