695 italiani recipes

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Italian saltimbocca: thin veal scallops layered with sage and prosciutto, rolled, browned in butter, and braised in a quick Marsala pan sauce. The name means jumps in the mouth, and it earns it.

Very excellent idea for cooking zucchini. Big surprise.

Italian-style mini meatloaves made with ground pork, Parmesan, and Italian seasoning. Ten individual portions glazed with ketchup for faster baking than a single large loaf.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Quick Italian pasta shells tossed with garlic-sauteed shrimp, fresh green beans, sun-dried tomatoes, and crushed red pepper in olive oil. A 25-minute weeknight dinner with big Mediterranean flavor.

Control your salt, why buy corn chips from the store. These baked pita chips are quick and very easy to make and they turn out golden and crispy. No salt if you want and saves money too!

Italian salad pizza on a prebaked crust with melted mozzarella, fresh tomatoes, and a cool romaine-watercress-olive topping tossed in Italian dressing. Vegetarian dinner ready in about 20 minutes.

Extra cheese lasagne layers homemade pasta sheets with ricotta-spinach filling and a triple-cheese mix of provolone, mozzarella, and parmesan. A weekend project Italian classic for six.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

Italian polenta with beef and sausage stew, a rustic Northern Italian dish of braised beef, hot Italian sausage, and mushrooms served over creamy polenta.

Polipi Veraci all'Aglio is Italian braised octopus with crushed garlic, cumin, bay leaf, and olive oil, slow-cooked in a sealed earthenware dish until tender. Finished with rosemary, parsley, and green pepper.

Turkey cutlets Milanese with homemade Parmesan breadcrumbs, oven-baked instead of fried for a lighter take on the Italian classic. Crispy, golden, and ready in 25 minutes.

Espresso Romano brewed in a stovetop moka pot and served with a twist of lemon peel. A classic Italian coffee ritual with bright citrus aroma and zero calories.

A marvelously well balanced combination of that go so well together for a perfect Sunday brunch.