617 italiano recipes

Baked tomatoes with Parmesan, breadcrumbs, and thyme. A 3-ingredient Italian side dish that comes together in 30 minutes and pairs with almost any main course.

Pizza pomodoro with homemade garlic dough topped with overlapping Roma tomato slices, fresh basil, and Parmesan. A simple Italian flatbread pizza from scratch.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.

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 braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

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.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

Spaghetti bread for the bread machine with Parmesan cheese, Italian seasoning, garlic salt, and olive oil. A savory, herb-scented loaf built for Italian dinners.

Tiramisu made with mascarpone blended with cottage cheese for a lighter, less heavy filling. Coffee-soaked ladyfingers, a cloud of whipped egg whites, and a dusting of cocoa, with no baking required.

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.

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.

In the way the Italians make it is fast and easy try it !!!!

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!