Italian Recipes
1430 recipes found
Homemade Ladyfingers (Savoiardi)
Ladyfingers are nothing more sponge cake, piped into finger forms. This recipe uses whites and yolks whipped separately and then folded together.
Toastaroni Pizza
It is toasted bread with melted butter with your choice of cheese, pepperoni and whatever you like on pizza.
Crostini with Gorgonzola, Pear, and Walnut
Stuffed Calamari
Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
Cacio e Pepe "Gelato"
I remember seeing a recipe for Grana Padano Ice Cream a few years ago on David Rocco's cooking show. It looked so delicious and easy. My version is adapted from WaPo's Parmigiano ‘Gelato’ and inspired by Sarah Jenkins’s Cacio e Pepe recipe here on the site.
Bread machine take on risotto
Very easy shrimp risotto with parmigiano reggiano
BASIL AND ALMOND PESTO
For this basil almond pesto recipe, no blanching or skinning is required; just blend it all together, and you have your aromatic fresh pesto ready in minutes.
Easiest Cacio e Pepe
This ridiculously easy cacio e pepe comes together with a few basic ingredients from your fridge and a big appetite! Recipe adapted from Mark Bittman.
Pasta Aglio Olio
This pasta aglio olio recipe with chili garlic is my desert island dish. The pasta is simple yet filling, and the sauce has a bit of a kick and tons of flavor!
Springtime Spaghetti Carbonara
This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.
Truffled Ricotta Cicchetti
This recipe was inspired by the creamy, truffled cicchetti that can be found in many of the backstreet wine bars in Venice.
Fettuccine Alfredo
Feel free to go off the hip on cheese and butter amounts for the perfect fettuccine alfredo—most of this recipe can just be cooked to taste.
Roasted Baby Vegetables
For this roasted baby vegetables recipe, Buy small quantities of the herbs and spices you use most. And use any vegetables, including zucchini and squash.
Easy Risotto Cakes
See the full recipe here: https://www.tastyeverafter.com/easy-risotto-cakes/
Bolognese pasta
(Freezes very well, to warm in a pan with a little olive oil)
Warm Roasted Pumpkin and Goat Cheese Salad
This warm roasted pumpkin and goat cheese salad recipe has everything it takes to make us happy in a fall day. The goat cheese brings fresh salty softness.
Spaghetti Frittata
This spaghetti frittata recipe is a great way to use up leftover pasta. You can make this recipe with any pasta (even one that's been sauced!) of any shape.
Pretty Princess Pasta
A very simple, cheap recipe for tasty pink princess pasta with beetroots, blue cheese, and ham. Requires nearly zero skill and goes well with almost all kids.
5 ingredient Garden Frittata
This is a great recipe if you have leftover veggies of all sorts that you want to combine into a delicious brunch dish. The base is a layer of thinly sliced potatoes that serves as a hearty vessel for this wonderful vegetarian delight!
Torrone Siciliano (Sicilian Almond Brittle)
This sticky, torrone recipe for almond brittle in hard caramel is a Sicilian specialty, symbolic of all holidays and festivals, from Carnival to Christmas.
Piadina Romagnola (Thin, Rustic Italian Flatbread)
The humble piadina romagnola recipe is a round, rustic, tortilla-like flatbread that is much-loved all over Italy. It bakes a beautiful, ancestral bread.
Panzanella
At the height of tomato season, for every perfectly ripe, taut and juicy specimen there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that’s rehydrated with a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version includes mozzarella for richness and cucumber for crunch. It’s an ideal do-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just be sure to dry your bread out thoroughly in the oven so it won’t turn to mush. For a make-ahead summer party, serve alongside crunchy fried chicken and round out the meal with a luscious coconut cake accented with peaches.
Lemon Granita (Granita al Limone)
Lemon Granita recipe is very easy to make at home— just a couple of ingredients, barely any cooking to do, and most of the work happens in the freezer.
Caprese Quesadillas
This caprese quesadilla stuffed with mozzarella, tomatoes, and basil is the perfect way to spice up a Mexican favorite