329 italian recipes

Italian frangipane custard with ground almonds, cooked like pastry cream then cut into squares. Traditional holiday treat similar to Turkish delight in texture.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

Pepper-crusted porterhouse steak broiled and brushed with a bright Sicilian mixture of fresh mint, lemon juice, olive oil, and garlic. Dinner for two in just 10 minutes.

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

Homemade cannoli from scratch with Marsala wine shells and sweet ricotta filling studded with chocolate chips and candied citron. Crispy, creamy, and worth every minute of effort.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

Cucidati, the traditional Sicilian Christmas fig cookies, with a rich filling of figs, raisins, nuts, chocolate and rum wrapped in tender pastry, shaped into slashed horseshoes and dusted with sugar.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Discover how to make Lemony Anise Cookies with this easy recipe. Zesty lemon and aromatic anise combine in crisp, golden cookies perfect for any occasion. Ready in about 1 hour.

Refreshing Italian ice with fresh lemon juice and zest frozen to icy perfection. Light, palate-cleansing dessert ready in 2 hours with an ice cream maker.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Microwave Italian pot roast braises chuck in Worcestershire, oregano, and garlic with potatoes, carrots, and tomato-mushroom gravy. A tender all-in-one roast done in the microwave.

Hazelnut and eggs - also called Brutti Ma Buoni, these cookies have tons of sweet nutty flavor.

Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.