450 italiani recipes

Rice lasagna layered with ground beef spaghetti sauce, cottage cheese, and mozzarella. A gluten-free friendly twist on classic lasagna using rice instead of noodles.

Traditional Italian Pasta Fagioli Bean Soup recipe

Bon Appetit Vegetarian Chili with Chipotle Chilies recipe

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

Puccia, traditional olive-studded rolls from Puglia with a crackling crust and open, airy crumb. Built on a slow biga preferment with whole wheat flour and chopped olives folded through every loaf.

Beef and Italian sausage chili with a tablespoon of instant coffee for depth, two kinds of beans (kidney and refried), and a Monterey Jack topping. Captain's recipe.

Warm, cozy and delicious. Used hot curry powder to add extra hint to the dish. Had it with homemade nan bread, yum!

This easy and simple recipe also came out delicious. Lemon juice added a touch of refreshing taste, and the overall flavour was well balanced. Giving this dish a five star.

Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Homemade Purim ravioli with a tender spinach and chicken filling, sealed between paper-thin sheets of pasta and boiled, then served with marinara or meat sauce. An Italian-Jewish holiday labor of love.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Rustic Italian yeast bread made with durum semolina flour and loaded with sautéed butternut squash, roasted red peppers, tomatoes, and onions. Uses a biga starter for deep flavor and makes four golden loaves.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Italian bean and barley casserole layered with sauteed zucchini, homemade tomato sauce, grated cheese, and wheat germ. A hearty vegetarian bake with a crunchy, golden topping.