Italian Recipes

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Gorgonzola Cream Sauce For Pasta

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Lucy Ferigno's Ricotta Cake

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Creamy Mascarpone Polenta

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Pino Luongo's Squab Salmi Style

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Dried Cherry Focaccia (From Ecce Panis)

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Scaloppine With Sage And Walnut Oil

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Risotto With Shrimp And Radicchio

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Ragu Alla Bolognese

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Pistou Soup

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Italian Meatballs With Capers (Polpettine Ai Capperi)

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Follonico Fig Cake

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Goat Cheese Salad With Pancetta, Garlic and Figs

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Shrimp Crostini

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Panzanella With Grilled Eggplant

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Mountain Cheese and Fig Calzones

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Italian Fig and Prosciutto Stuffing

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Catherine Scorsese's Pasta Sauce

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Parmesan Cheese Loaf

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Craig Claiborne's Ravioli

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Dora Ricci's Tiny Meatballs

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Salsa Intravaia (A meat and wild mushroom sauce)

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Savory Bread Pudding With Kale and Mushrooms

These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.

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Fettuccine With Wild Mushrooms

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Pasta Alla Genovese

To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it’s little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.