695 italianne recipes

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.

Rob's focaccia: pillowy overnight-risen bread crowned with peeled Roma tomatoes, roasted eggplant, fresh basil, anchovy, and parmesan. A rustic Italian flatbread baked golden and fragrant.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Slow-simmered puttanesca sauce cooked 6 to 8 hours with plum tomatoes, a whole head of garlic, anchovies, kalamata olives, and capers. Dark, rich, and deeply concentrated.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Easy calzones made with crescent roll dough stuffed with Italian sausage, mushrooms, peppers, and melted mozzarella. These pizza pockets are family-friendly and ready in an hour.

Italian-seasoned popcorn tossed with garlic-oregano butter and grated Parmesan cheese. A savory 3-ingredient snack ready in 15 minutes that beats plain buttered popcorn every time.

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.

Italian meatball subs stuffed with mozzarella centers, simmered in pizza sauce, piled into hollowed French rolls, and broiled melty. A gameday or weeknight crowd favorite.

Very excellent idea for cooking zucchini. Big surprise.

Saltimbocca with Beef Base and Bon Appetit Seasoning recipe

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.

Bread pizza made on white bread with ketchup, American cheese, sliced hot dog, and oregano. Toaster oven ready in 10 minutes. Kid-friendly and dead simple.

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.

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