Tag: italian
57 recipes
Aglio e Olio (Garlic and Oil Pasta)
Arugula Salad with Parmesan and Lemon
Peppery arugula with shaved Parmesan, lemon, and olive oil — Italian simplicity.
Baked Ziti
The weeknight lasagna — same concept, half the effort.
Beef Carpaccio with Arugula and Parmesan
Paper-thin raw beef tenderloin with peppery arugula, shaved Parmesan, and lemon-caper dressing. Teaches precision slicing and raw meat handling.
Bucatini all'Amatriciana
Guanciale, tomato, Pecorino, chili — one of Rome's four canonical pastas.
Cacio e Pepe
Cacio e Pepe Risotto
The cacio e pepe flavor profile applied to risotto — creamy, peppery, cheesy.
Caponata (Sicilian Sweet and Sour Eggplant)
Sicily's iconic eggplant dish — sweet, sour, and deeply savory.
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Chicken Cacciatore
Chicken Marsala
Chicken Parmesan
Chicken Piccata
Classic Meatballs in Marinara
Tender, juicy meatballs simmered in tomato sauce.
Classic Tomato Bruschetta
Ripe tomatoes, garlic, basil, and olive oil on toasted bread — summer on a plate.
Creamy Polenta
Duck Rillettes
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Eggplant Parmesan
Fettuccine Alfredo
The real Alfredo — just butter, Parmesan, and pasta water. No cream.
Focaccia
Fresh Egg Pasta with Pork Ragù
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Fresh Mozzarella and Caprese
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Garlic Bread
Buttery, garlicky, golden — the essential pasta companion.
Italian Sausage and Peppers
Sweet Italian sausage with peppers and onions — a street fair classic.
Jambalaya
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Lasagna Bolognese
The real deal — ragù bolognese, béchamel, fresh pasta sheets, layered and baked.
Mediterranean Stuffed Tomatoes
Ripe tomatoes filled with herbed rice, pine nuts, and currants — a Greek and Italian summer classic.
Midnight Pasta (Pantry Pasta)
Anchovies, garlic, chili, breadcrumbs — a late-night masterpiece from the pantry.
Mushroom and Lentil Bolognese
Mushroom Risotto
Neapolitan-Style Pizza Dough
Orecchiette with Sausage and Broccoli Rabe
A southern Italian classic — spicy sausage, bitter greens, garlic, chili.
Osso Buco
Braised veal shanks in a white wine and vegetable sauce, finished with gremolata.
Pan-Seared Cod with Tomatoes, Olives, and Capers
Panzanella (Tuscan Bread Salad)
Stale bread soaked in tomato juices and vinaigrette — Italian summer in a bowl.
Pappardelle with Short Rib Ragù
Pasta al Burro (Butter and Parmesan Pasta)
The Italian child's comfort food. Deceptively simple — technique is everything.
Pasta al Pesto Genovese
Fresh basil pesto — the raw sauce that needs no cooking.
Pasta alla Gricia
Carbonara without the eggs — guanciale, Pecorino, black pepper. Rome's oldest pasta.
Pasta alla Norma
Sicily's signature pasta — fried eggplant, tomato, basil, ricotta salata.
Pasta e Fagioli
Italian pasta and bean soup — hearty, cheap, and deeply satisfying.
Pasta Primavera
Spring vegetables tossed with pasta in a light garlic-olive oil sauce.
Penne all'Arrabbiata
Angry pasta — spicy tomato sauce with garlic and chili.
Penne alla Vodka
Creamy tomato sauce with a vodka kick that balances richness and acidity.
Potato Gnocchi with Brown Butter and Sage
Pillowy potato dumplings in nutty brown butter — a masterclass in gentle handling.
Prosciutto-Wrapped Asparagus
Crispy prosciutto wrapped around tender asparagus — an elegant appetizer in 20 minutes.
Rigatoni alla Genovese
Naples' secret masterpiece — a 4-hour onion ragù that melts into sweet, silky sauce.
Risotto alla Milanese (Saffron Risotto)
Golden saffron risotto — the traditional accompaniment to osso buco.
Shrimp Scampi
Spaghetti al Limone
Bright lemon, butter, and Parmesan — a 3-ingredient sauce that feels luxurious.
Spaghetti alle Vongole (Clam Pasta)
Clams steamed open in white wine and garlic, tossed with spaghetti.
Spaghetti Carbonara
Eggs, guanciale, Pecorino, black pepper. No cream — ever.
Spaghetti Pomodoro
The benchmark tomato pasta. San Marzano, basil, olive oil — nothing to hide behind.
Spaghetti Puttanesca
Bold, briny, and spicy — olives, capers, anchovies, and tomato.
Tuscan Ribollita (Bread Soup)
A thick Tuscan bread soup with cannellini beans, lacinato kale, and day-old bread. Ribollita means 'reboiled' — it gets better each day.
White Beans with Rosemary and Garlic
