971 italiani recipes

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Indian lassi panna cotta: silky Italian-style set cream infused with cardamom and rose water, topped with crushed pistachios and toasted coconut. A cross-cultural make-ahead dessert.

Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.

Italian baked eel (anguilla) marinated in olive oil and white wine vinegar, skewered with bay leaves, and roasted until golden. A traditional Mediterranean seafood dish with bold, simple flavors.

Spaghetti with pork chops simmered in tomato soup sauce with onion and green bell pepper. A retro weeknight pasta with pantry-staple ingredients.

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.

Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

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

Vegan Italian sausage patties made from TVP and seasoned with fennel, paprika, garlic, and black pepper. Pan-fried in minutes with a meaty, savory bite.

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 herbed potatoes made in the microwave with frozen hash browns, green onions, Italian seasoning, and Parmesan cheese. A 20-minute side dish with herb-butter flavor and zero oven time.