Italian Recipes
1420 recipes found
Pizzoccheri Casserole
Pasta Dough for Ravioli
Risotto With Asparagus And Morels
Leftovers Deluxe The Tuscan Way Ribollita
Italian-Style Braised Rabbit With Rosemary and Mushrooms
Duck Breasts With Honey and Mustard
Roasted Rabbit With Fennel
Soft-Shell Crab Crostini With Arugula Butter
For easy weeknight meals, I dry my cleaned crabs thoroughly so they don’t steam, then sauté them in plenty of butter or oil. You could use a breading like flour or cornmeal to augment the crunch factor, but it also impedes the sweetness of the meat. And good crabs don’t really need it. The trick is to know when to take them off the heat. As soon as they turn from gray-brown to rust and white, the texture goes from soft to taut and they are ready. Soft-shell crabs don’t need much adornment; a squirt of citrus and some freshly ground black pepper offset the funky sea flavor beautifully. But a little garlic and something green and sprightly (here, a combination of arugula and chives) can make them even better.
Spinach Gnocchi
Grilled Polenta
Grilled polenta makes a great side dish if you’re grilling meat or fish; it’s also a perfect solution for vegetarians at your barbecue. Squares of polenta are best if they’re thick, so the basic polenta recipe is increased by half and the polenta is cooked for a longer time.
Green Gnocchi With Peas and Fresh Sage Butter
Pasta With Kale, Shiitake Mushrooms and Sausage
Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version is readily made: Lose the sausages, and use pasta water instead of stock.
Pasta in Broth
Lamb in Frascati Wine (Abbacchio alla Cacciatora)
Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs
The warm, nutty flavor of good varieties of whole wheat pasta is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top.
Cornmeal Coconut Biscotti
When I use a grainy flour like cornmeal I always include some fat in the biscotti, and this time I went with coconut oil, which contributes great flavor and a sweet perfume. Use fine or medium-grind cornmeal and make sure to use fine coconut flakes. I used organic sugar (not brown) for these; the sugar is off-white rather than white, and coarser than regular granulated sugar.
Tuna Steaks With Fennel
Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you’ll find tuna cooked with this anise-flavored vegetable.
Creamy Polenta With Parmesan and Sausage
Polenta is such a natural base for so many savory foods — more flavorful than either pasta or mashed potatoes, but somehow just as forgiving — that it’s hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.
Orecchiette With Raw and Cooked Tomatoes
Here’s a great destination for the last of your summer tomatoes. The sauce is a great blend of concentrated, sweet cooked tomatoes and vibrant fresh tomatoes with garlic.
Linguine With Sautéed Shrimp, Tomatoes and Peppers
Here's a weeknight classic from Pierre Franey’s “60 Minute Gourmet” column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.
Whole Wheat Almond Biscotti
These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.
Pasta With Pepper and Tomato Sauce
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they’re often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.
Pasta With Zucchini and Mint
This minty Roman-style zucchini is wonderful with pasta or served on its own.
