Italian Recipes
1420 recipes found
Ligurian Kale Pie (Torta di Verdura)
Cod Baked With Prosciutto
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.
Chocolate Hazelnut Biscotti
Hazelnut Biscotti With Bittersweet Chocolate
Sauteed Peppers And Tomatoes
Spaghetti With Walnuts and Anchovies
This is a pared-down version of a recipe that I came across in Nancy Jenkins’s informative book on Southern Italian food, “Cucina del Sole.” The dish is traditionally part of a meatless Christmas Eve dinner. If you can find freshly harvested walnuts, they’ll make this pasta even better.
Spaghetti Friuliano
Pappardelle With Mushrooms and Duck
Osso Buco With Anchovies and Sage
Ravioli With Spinach
My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.
OssoBuco
Veal Chops With Anchovy Sauce
Cleopatra's Caesar Salad
Beef Involtini With Grape Tomato Sauce
Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)
Porchetta at Home
Pizza With Spring Onions and Fennel
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza. Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium. Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
Cannelloni au Gratin With Sardi Sauce
Double Veal Chops With Braised Spring Vegetables
Potato Gnocchi With Tomato-Basil Sauce
Focaccia With Tomato Sauce and Green Garlic
We call this “pizza focaccia” in our house, as it does resemble a thick-crusted pizza. Make it when you crave a tomato focaccia and fresh tomatoes aren’t in season. I like to use fire-roasted canned tomatoes for this, as they develop such a deep, double-roasted flavor when the sauce bakes on top of the bread.
Arista (Tuscan roast pork)
Postrio's Lobster With Curry Risotto
