Italian Recipes
1420 recipes found
Black Risotto
Stuffed Squid Sicilian-Style
Squid (or calamari, its Italian name) can be prepared in a variety of ways — fried, braised, grilled and roasted — and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.
Wood-Grilled Octopus And Squid
Ziti With Mussels and Broccoli
Ragu Alla Napoletana
Winter Squash With Anchovies, Capers, Olives and Ricotta Salata
Adapted from a recipe in Clifford A. Wright’s book “Mediterranean Vegetables,” this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It’s a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).
Linguine With Clams, Roasted Tomatoes and Caramelized Garlic
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
Bucatini With Red Clam Sauce
Clams and Spaghetti With Spicy Tomato Broth
Many Italian recipes call for simmering fish and shellfish in “acqua pazza,” or crazy water. It's a quick way to make a small amount of tasty broth, and obviously more flavorful than cooking fish in plain water would be. Every cook makes it differently, but most recipes involve olive oil, tomato and a pinch of crushed red pepper. Garlic, parsley, capers, lemon and even smashed anchovy could also be part of the mixture. The end result is the perfect year-round medium for cooking fish fillets or shrimp or to serve as the base for a brothy bowlful of clams and spaghetti. It takes only a few minutes, and the cooking liquid, conveniently, is also the sauce. Basil leaves and fresh cherry tomatoes, halved and drizzled with olive oil and salt, give the dish a summery feel.
Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil
Ricotta is one of the great undersung cheeses and can be used in dozens of ways. Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack. Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta. Or, as is done here, fold the cheese into pappardelle noodles with barely cooked zucchini and squash blossoms and serve with basil oil and grated pecorino for a sensational summer pasta.
Uncooked Fresh Tomato Sauce
Honey Focaccia With Apple, Figs and Ricotta
Tuscan Bread Soup
Puntarelle With Anchovy Dressing
Easter Lamb From Sicily
Zuppa Della Frantoiana (Bean and vegetable soup)
Summer Minestrone al Pesto
Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together in a half an hour or so. If you don't have a vegetable garden, look to the farmers' market for the freshest, sweetest produce. For a warm-weather lunch or supper, the simplicity of this soup is very appealing.
Watercress and Onion Salad
Long-Cooked Vegetables
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks. The beans will change from firm and bright to limp and gray. But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined. They'll taste extraordinarily rich, deliriously sweet and dense with flavor. All it takes is time and courage. Use this technique with almost any vegetable. It works particularly well with the shunned, the fibrous and the forgotten-in-the-fridge.
Tuscan Bean Soup
Bruschetta With Gorgonzola and Peaches
Polenta with Fresh Corn And Sage
Saffron Risotto With Scallops
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)
