971 italiani recipes

Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.

Grilled Italian sausage and pepper sandwiches, the Fenway Park street-food classic. Sausages are par-boiled then grilled crispy and piled into toasted sub rolls with sweet sauteed peppers and onions.

Homemade marinara sauce with pureed Italian plum tomatoes, garlic, and fresh parsley simmered with bay leaves. A simple meatless pasta sauce ready in about 30 minutes.

Italian sausage stuffed bell peppers with mozzarella cheese and oregano in marinara sauce. Easy baked peppers ready in under an hour, perfect for weeknight dinners.

A hearty, delicious stew and very filling as well. Served it with a homemade whole wheat bun, comfy and tasty.

Fantastic focaccia bread layers garlic, mozzarella, romano, plum tomatoes and olives on a pre-made pizza shell for a fast, cheesy Italian-style flatbread baked in 35 minutes.

Quick and easy rendition of a classic. Serve these garlicky marinated shrimp over or tossed with your favorite pasta.

One word 'yummy'. This bread is good on its own or with any of your favorite Italian dishes.

This quick and easy pasta dish tastes delicious. For a vegetarian version, just omit the anchovies, and it is still refreshingly tasty.

Following this recipe makes a perfect focaccia, fluffy inside, crusty outside, and very flavorful. Several rising processes make the great texture and flavor.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

An Italian style pasta salad with well seasoned pasta and perfectly cooked broccoli.

Authentic Italian bread is a two-day, two-loaf recipe built on an overnight starter with barley malt and a single teaspoon of yeast. Crackling crust, open chewy crumb, and the deep wheaty flavor of slow fermentation.

Cantaloupe sorbet with honey-sweetened melon puree and brandied melon balls for garnish. A refreshing palate cleanser or summer dessert that captures peak melon flavor in a frozen scoop.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!