Italian Recipes
1416 recipes found
Basil Infused Olive Oil
I love making this Basil Infused Olive Oil recipe and drizzle it over heirloom tomatoes, grilled eggplant, fresh mozzarella and broiled fish.
Mezzi Rigatoni with Tomatoes, Lots of Herbs, Hot Oil, and Mozzarella
Imagine it's a sunny summer day. You're hungry, so you walk out into the garden, pick ripe tomatoes off the vine, cut a big handful of parsley, mint, basil, chives, maybe some rosemary and a little thyme, then head into the kitchen to make this simple pasta dish. The tomatoes are still warm from the sun, and your hands smell of licorice, pine, and mint. It's already a heady experience and you've only just begun. When you mix the herbs in a bowl with hot olive oil, their fragrance immediately fills the air and the tomatoes release their juices, mingling with the oily goodness in the bowl. The warm pasta goes in, along with some tender fresh mozzarella, and in no time you've satisfied your hunger in a big way. Try it sometime.
Farinata di Ceci -- Chick pea Focaccia
This Chickpea Focaccia is a typical Italian recipe from Tuscany, i like to add a bit of parmesan cheese, to enhance the salty taste. It's simple, funny & tasty.
italian caffe shakerato
This is the quintessential summer beverage in Italy. I enjoyed this the first time I went to visit my famiglia in Lazio when I was 12 and I have enjoyed them every summer here at home ever since as well as on every summer return trip to lovely Italy.
Pesto Pasta Salad
Garlicky pesto and sweet peas team up with mild mozzarella and al dente pasta for a super-quick and super-tasty pasta salad. Leave as-is for a meatless meal or side or add chunks of pre-cooked chicken or shrimp for a meal in a bowl. Change the peas to any small green vegetable you'd like, as well.
Savory Grilled Garlic Scapes
Garlic scapes, first sautéed in a skillet and then grilled to a finish, are the perfect accompaniment to any summertime feast. It's a gem of a veggie recipe.
A Piece-a Pizza Corn!
This is sort of a silly recipe, but a fun way to use the corn which we will no doubt be up to our ears in within the next couple of months (pun 100% intended). The proportions can easily be adjusted to your liking. The finished product is ultimately an interplay of sweet corn, tangy tomato, and salty cheese - and tastes almost like a piece of pizza!
Persimmon Ice Cream. No Dairy, No Sugar, No Time. Fast Fast Fast!
Nothing can be quicker or easier than this Persimmon Ice Cream recipe. Yes, I'm calling it ice cream even though it contains no cream and only two ingredients!
Pasta with Creamy Walnut Sauce
This recipe is a simplified version of the traditional Ligurian Walnut Sauce recipe. It has the stamp of approval from my Ligurian husband. ;-)
homemade spinach egg pasta noodles (green pasta)
"fatta in casa" homemade pasta infused with spinach for my spinach, eggplant and zucchini lasagna dish.
Homemade Pizza Dough
For this homemade pizza dough recipe, make sure you start off with the right water temperature, or else the yeast won’t bloom and you will have to start over.
Italian Easter Cake-Porridge
As a Jew, I've never celebrated Easter, but when I saw the Food52 recipe for Pastiera Napoletana (http://food52.com/recipes/27744-pastiera-napoletana-neapolitan-wheatberry-and-ricotta-easter-cake) I was intrigued. I'm not much of a cake-eater, but I AM a porridge eater, and the wheat berry portion of this multi-step recipe screamed breakfast to me. This is my adaptation.
White Pizza
This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta’s restaurant in Brooklyn, a pizzeria and lifestyle collective that occupies a number of buildings and lots in a far corner of the Bushwick neighborhood. Cream slicks the dough, and a mixture of mozzarella and tangy taleggio tops it. A shocking amount of freshly ground black pepper follows that application and, after the pizza is cooked, a shower of grated Parmesan. A drizzle of honey over the top would not be blasphemy.
Roberta’s Pizza Dough
This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
Chickpea Crespelle (Italian Crepes)
This gluten-free take on Crespelle, which are the italian savory version of French crepes, comes from my grandma's notebook. Though they are traditionally stuffed with savory ingredients like cheeses and vegetables, they go really well with anything, and are great enjoyed on their own as well.
Baci di Dama (Chocolate-Filled Hazelnut Cookies)
There is really only one way to make a Baci di Dama recipe, if you're going the traditional way and you want melt in the mouth results (and you should).
Broiled Polenta Cakes
Italian buttercream
When i discovered their wasn't an italian buttercream recipe on this site, I had to remedy that. I adore this icing, its not too sweet and perfect on any cake, or spoon!
Classic Marinara Sauce
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Perfect Roasted Kale
This is my favorite way to eat kale, and thankfully, it's effortless. Just toss the kale with olive oil, salt, pepper, and roast. In a handful of minutes, it's done. Half just dissolves on your tongue, and the other half has that leafy bit to it. Perfect!
Pane d' Altamura (rustic Italian bread)
This Altamura bread recipe comes from the region of Puglia in Italy where the flavor, texture and look of this bread is honored by locals and tourists alike.
Cacio e Pepe
You'll often see "Cacio e Pepe," (or cheese and pepper), on the menu of your favorite Italian Osteria. It's so good that it doesn't really make sense -- until you try it home with the proper technique and good quality pecorino. You could make this for yourself on a sleepy Thursday when the fridge is looking sparse, or for a late night dinner party with lots of wine. Whatever the occasion --it comes together in the time it takes to boil the pasta. I love to use Spaghetti No. 12 with this recipe, and coarse ground pepper, but feel free to grind your pepper fine, and use the long pasta of your choice.
Garlic-Parmesan Fusilli Pasta
Whats more comforting than pasta after a long day at work?! The answer is this quick, no-fuss pasta. This is my go-to fusilli recipe for a weekday dinner.
Spaghetti Aglio, Olio e Zenzero
It's a very simple adoption of the classic italian dish made with ginger. I'm making this for 10 years now and it is very popular with everybody...