Tag: italian
68 recipes (showing first 48)
Arugula Salad with Parmesan and Lemon
Arugula salad with shaved Parmesan, lemon, and olive oil — Italian simplicity at its finest.
Baked Ziti
Ziti pasta baked with ricotta, mozzarella, and a simple meat sauce — Italian-American Sunday dinner comfort.
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.
Braised Rabbit with Prosciutto and Broccoli Rabe
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Bucatini all'Amatriciana
Bucatini with guanciale, tomato, Pecorino, and chili — one of Rome's four iconic pasta dishes.
Cacio e Pepe
Pecorino and black pepper pasta — Rome's simplest and most demanding dish, with just 3 ingredients.
Cacio e Pepe Risotto
The cacio e pepe flavor profile applied to risotto — creamy, peppery, cheesy.
Caponata (Sicilian Sweet and Sour Eggplant)
Caponata — Sicily's iconic sweet-and-sour eggplant with capers, olives, and pine nuts.
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Chicken Cacciatore
Chicken Cacciatore — an Italian main dish Ready in 60 minutes. One-pot simplicity.
Chicken Marsala
Chicken Marsala — an Italian main dish Ready in 45 minutes.
Chicken Parmesan
Chicken Parmesan — an Italian main dish Ready in 50 minutes.
Chicken Piccata
Chicken Piccata — an Italian main dish Ready in 40 minutes.
Classic Meatballs in Marinara
Classic Italian meatballs with a panade for tenderness, seared and simmered in marinara sauce.
Classic Tomato Bruschetta
Classic tomato bruschetta with ripe tomatoes, garlic, basil, and olive oil on toasted bread.
Creamy Polenta
Slow-cooked cornmeal with butter and Parmesan — Northern Italy's answer to mashed potatoes.
Duck Rillettes
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Eggplant Parmesan
Breaded eggplant slices layered with marinara and mozzarella, baked until bubbly — Italian-American comfort.
Fettuccine Alfredo
Fettuccine tossed with butter and Parmesan until silky and glossy — the original Roman version, no cream.
Focaccia
Focaccia — an Italian bread Ready in 150 minutes.
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
Garlic bread with Parmesan compound butter on a toasted baguette — the essential pasta side.
Garlic Parmesan Shrimp
Garlic Parmesan shrimp seared in brown butter with lemon and red pepper flakes in 15 minutes.
Grilled Eggplant & Portobello Sandwich with Fresh Mozzarella and Romesco
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Homemade Limoncello
Classic Italian limoncello — lemon zest infused in vodka and sweetened with simple syrup. Served ice-cold as a digestivo.
Honey Nut Squash Gemelli
Roasted honeynut squash blended into a silky, cream-free pasta sauce with brown butter, sage, and toasted walnuts.
Italian Chopped Salad
Italian chopped salad with salami, fresh mozzarella, pepperoncini, and a zesty red wine vinaigrette.
Italian Sausage and Peppers
Italian sausage and peppers with browned links, sweet peppers, and a white wine pan sauce.
Jambalaya
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Lamb Chops with Salsa Verde and White Bean Purée
Reverse-seared lamb chops with Italian salsa verde and creamy white bean purée. Refined but approachable.
Lasagna Bolognese
Layers of rich meat ragù, creamy béchamel, and pasta sheets baked until golden — the definitive Italian lasagna.
Lemon-Herb Baked Tilapia
Lemon-herb baked tilapia with garlic and Italian herbs, flaky and golden in 15 minutes flat.
Mediterranean Stuffed Tomatoes
Mediterranean stuffed tomatoes with herbed rice, pine nuts, currants, and olive oil.
Midnight Pasta (Pantry Pasta)
Anchovies, garlic, chili, breadcrumbs — a late-night masterpiece from the pantry.
Minestrone Soup
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Mushroom and Lentil Bolognese
Mushroom and Lentil Bolognese — an Italian main dish Ready in 90 minutes. Perfect for weeknight cooking. Great for meal prep.
Mushroom Risotto
Creamy Arborio rice with sautéed mushrooms, white wine, and Parmesan — Italy's most comforting rice dish.
Neapolitan-Style Pizza Dough
Neapolitan-Style Pizza Dough — an Italian bread Ready in 1440 minutes.
Orecchiette with Sausage and Broccoli Rabe
A southern Italian classic — spicy sausage, bitter greens, garlic, chili.
Osso Buco alla Milanese
Braised veal shanks in white wine and vegetables, finished with bright gremolata — Milan's signature dish.
Pan-Seared Cod with Tomatoes, Olives, and Capers
Pan-Seared Cod with Tomatoes, Olives, and Capers — an Italian main dish Ready in 30 minutes. Quick and easy.
Pan-Seared Scallops with Spinach Risotto and Shiitake Bacon
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Panzanella (Tuscan Bread Salad)
Panzanella with stale bread soaked in ripe tomato juices and red wine vinaigrette — Tuscan summer.
Pappardelle with Short Rib Ragù
Wide ribbon pasta with slow-braised beef short ribs in a rich red wine tomato sauce — Sunday dinner luxury.
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.
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