142 Italian recipes. Page 2 of 6. Compare ingredients and cooking times. Cannoli, Baked Lasagna, Farro Harvest Salad.
Cannoli are only worth eating while the fried shells are crisp, so the ricotta filling is piped in from both ends just before serving. Draining the ricotta in a sieve beforehand gives a richer filling, and the ends get a press of dark chocolate chips.
Wide lasagna sheets get stacked two or three times over with meat sauce, ricotta, and mozzarella, then baked under a layer of Parmesan. Ricotta softens the acidity of the tomato, while melting mozzarella glues the layers together. A 10-minute rest before cutting keeps the hot cheese from running and the stack from slumping. If the top browns too fast, a sheet of foil goes back over it. The whole dish can be assembled ahead and refrigerated, which makes it easy to bake for guests.
Chewy farro, an old Italian wheat that holds its shape when boiled, carries oven-roasted pumpkin and red onion browned at the edges. Bitter arugula keeps the roasted sweetness from going one-note, and roughly crushed almonds add crunch. Balsamic vinegar and olive oil make up the whole dressing, light enough to leave each ingredient tasting like itself.
Briny black olives and capers, a splash of red wine and canned tomatoes make a rustic sauce that soaks into bone-in chicken as it braises. The skin is seared deep brown first, and the wine lifts those browned bits off the bottom of the pot, giving the sauce its roasted depth. Leftover sauce goes well with pasta or polenta.
Pancetta, garlic, and Parmigiano Reggiano season this savory Italian pie, whose filling is 600 g of chard blanched, squeezed hard, and packed between two thin sheets of dough. Water left in the chard soaks the thin bottom crust, so the leaves are wrung out thoroughly and the cooked filling is cooled before it is spread on the dough.
The rice takes seafood stock a ladle at a time, and saffron soaked in a couple of spoonfuls of that stock goes in partway through to turn it yellow. Shrimp and squid wait until the rice is nearly done and come off the heat before they curl up tight.
No eggs and no alcohol go into this tiramisu. The cream is whipped cream, mascarpone and mashed chestnut, nothing else, and the whipped cream has to stop at soft peaks, because beaten any firmer it seizes when it meets the mascarpone. Chopped chestnut held back at the start is scattered over the cocoa at the end.
Milk simmered into the tomato for 80 minutes rounds off the acidity and leaves this ragu soft-textured and mellow. The depth is set earlier, when the ground beef browns over high heat until it catches on the pot and red wine lifts that browned layer into the sauce.
Peach wedges seared on a grill pan for 1 to 2 minutes per side caramelize at the cut edges and gain a concentrated sweetness and faint smokiness that raw fruit never has. Torn burrata spills its cream over the warm fruit, while peppery arugula and crunchy walnuts cut through all that cream. A zigzag of balsamic glaze ties the sweet and tangy notes together, and the salad is at its best in midsummer peach season.
Instead of breadcrumbs, these cutlets wear a soft coat of flour and beaten egg, and that coating soaks up the lemon butter sauce like a sponge. Italian-American in origin, the dish uses butterflied chicken breast cooked quickly so it stays moist. The coating should come out golden rather than dark brown before it goes back into the sauce to turn glossy.
Sliced almonds go into a caramel cooked from cream, sugar, honey and butter, and small spoonfuls of it bubble up again in the oven and spread into thin amber rounds studded with nuts. Once cool they set hard as glass, snapping cleanly before the caramel turns a little chewy. The backs get a thin coat of melted dark chocolate.
Bitter espresso meets soft, rich mascarpone, and the contrast grows rounder the longer the dish rests in the fridge. This classic version adds a spoonful of Marsala to the cooled coffee and whisks the yolks with sugar over simmering water before they meet the mascarpone and softly whipped cream. A heavy dusting of cocoa just before serving gives the last bitter note on top.
Whisking black sesame paste (heukimja) into cream turns the sauce a dusky gray and gives it a heavy, toasty richness close to nut butter. Crisp bacon breaks up that richness with salt and smoke, and the wide rigatoni tubes fill with sauce so each piece tastes of sesame inside and out.
Spread across a hot pan and left alone for 1 to 2 minutes, the button mushrooms brown on the underside instead of turning watery. Garlic cooked first in the olive oil scents the pan, and the mushrooms and spinach pick up that aroma as they follow. Spinach goes into the same pan only long enough to wilt, so the leaves stay bright green and the mushrooms keep their bounce. Balsamic vinegar, added off the heat, brings sweetness and acidity, and grated Parmesan adds a salty finish. It comes together quickly, making it an easy side for dinner or a snack with wine.
Marsala wine brings a nutty, slightly sweet depth that, together with browned mushrooms, carries this pan sauce, and a little cream rounds it off. The flour on the pounded chicken does more than coat it: it leaves browned bits in the skillet that the Marsala lifts into the sauce. Once the cream goes in, hard boiling will split it.
Plenty of olive oil coats the pan and pools in the finger dimples. As the bread bakes, the bottom and top almost fry in it, while the wet dough inside stays chewy with big, uneven holes. Rather than long kneading, the dough is lifted and folded during the rise to keep its bubbles. Rosemary and flaky salt are the basic finish, and olives, cherry tomatoes, or thin potato slices pressed into the surface change it up.
Instead of sitting on top as whipped coffee foam, the dalgona syrup goes straight into the mascarpone, so the coffee-sugar flavor runs through all of the cream. Left in the fridge for a full day before serving, the coffee and dalgona flavors settle into each other.
Clams opening in white wine release the briny liquor that seasons this pasta, so only a little salt is added at the end. Chili flakes add a slow heat, and buchu, Korean garlic chives, stirred in after the heat is off, gives the dish a grassy, garlicky finish that a classic vongole does not have. Starchy pasta water binds clam juice and olive oil into a glossy sauce that clings to every strand.
Tuscan cooks made this salad in summer to use up stale bread, and the recipe still starts with dried ciabatta. The juice that tomatoes release after salting is not discarded; whisked into the red wine vinegar dressing, it seeps into the oven-toasted bread and gives it a sweet-sour flavor.
Thin chicken cutlets in a Parmesan-laced crumb crust are shallow-fried in olive oil and finished with a squeeze of lemon while still hot. An even thickness matters, because a thick spot stays underdone in the middle while the crust overbrowns.
Traditional pandoro from Verona goes through several rounds of kneading and long rises. This home version cuts it down to one sponge and two proofs, so it fits into half a day. The crumb won't be quite as fine as a bakery loaf, but you still get the tall star shape and a yellow interior rich with butter and yolks.
There is no custard to cook here: finely ground pistachios are blended into cold milk, cream, and sugar, chilled, and poured straight into the machine. Buy shelled, unsalted pistachios; a sweet pistachio spread brings its own sugar and other fats and cannot stand in at the same weight. Freezing the machine bowl ahead takes time of its own, on top of the listed prep.
Ground beef seasoned like bulgogi, with soy sauce, sugar, and garlic, simmers in a tomato sauce, where the sweet-salty soy meets the acidity of the tomatoes. Searing the meatballs first leaves a browned crust that melts into the sauce and deepens it. Breadcrumbs and egg hold moisture, so the meatballs stay tender through the simmer instead of drying out.
Bell pepper, zucchini, eggplant, and onion lose their surface moisture fast in a hot oven, so their sweetness concentrates and the edges pick up scattered char. Peppery arugula underneath answers that sweetness, and a splash of balsamic adds the acid. Even the preheated tray serves a purpose: vegetables that hit hot metal start roasting at once rather than sweating.