617 italiano recipes

Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Pepper-crusted porterhouse steak broiled and brushed with a bright Sicilian mixture of fresh mint, lemon juice, olive oil, and garlic. Dinner for two in just 10 minutes.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

the recipe can be used to make tagliatelle, spaghetti a little bit wider too!!!

Caponata di melanzane with eggplant, peppers, tomatoes, capers, olives, and anchovies. A bold Sicilian appetizer that improves as it sits at room temperature for hours.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Tortellini tossed in a rich Parmesan cream sauce with sautéed ham cubes. A Northern Italian staple that comes together in 35 minutes with just a handful of ingredients.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Italian herbed bread crisps brushed with olive oil and sprinkled with herbes de Provence, baked until golden. A 3-ingredient side that's ready in 15 minutes.

Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Italian tomato and anchovy antipasto with ripe tomato wedges draped with anchovy fillets, dressed in anchovy oil, lemon juice, and fresh oregano. Simple, no-cook, and bursting with umami.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Spaghetti aglio e olio is the classic Italian pantry pasta: spaghetti tossed with garlic gently fried in olive oil, hot red pepper, and parsley. Five ingredients, ready in under 30 minutes.