Italian Recipes
1420 recipes found
Risotto With Broccoli
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable. The diced stems retain a nice texture that contrasts with the tender flowers. Make sure to slice the flowers thin for the most delicate results.
Polenta With Mushrooms, Favas and Tomatoes
I can never resist adding fresh favas to a dish during their short season. The mushroom and tomato mixture is excellent on its own, but take advantage of favas before they disappear from the market.
Saffron Risotto With Spring Onion, Saffron and Green Garlic
This is inspired by — but much lighter than — risotto Milanese, the mother of all risottos. If you’ve never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions or leeks. The young bulbs have not yet set cloves. The flavor isn’t at all sharp, but more like the flavor of leeks. Prepare as you would leeks.
Rustic Plum Crostata With Lemon Thyme
Whether you call it a crostata, a galette or a rustic fruit tart, this juicy, messy confection has a charm that lies with its flavors rather than its looks. It hits the same luscious, buttery, jammy notes as a fruit pie, but instead of being neatly trimmed, crimped and latticed, it features hasty folds and raggedy edges: perfectly acceptable points of style. Unlike jewel-like tarts crowned with perfect fruits, crostatas do just as well with weeping, bruised specimens, as long as you cut out any obviously funky bits. And crostatas are easy to improvise. You can use whatever fruit you have, making this a handy recipe to pull out when the result of your farmers’ market shopping exuberance begins to wrinkle and fade.