Italian Recipes

Baked chicken breasts with amaretto and stuffing with an orange glaze.

Classic Italian-American beef lasagna layered with a slow-simmered meat and mushroom tomato sauce, fresh ricotta, mozzarella slices and grated parmesan. The sauce takes 2 hours to cook down for full depth of flavour.

Italian fitascetta bread ring topped with slow-cooked caramelized red onions. A rustic olive oil yeast bread with a soft interior and a crispy, golden crust.

Spinach linguine tossed in a rich four-cheese sauce made with ricotta, mozzarella, fontina, and Parmesan. A lighter take on classic Italian quattro formaggi pasta.

Homemade pizza sauce simmers tomato paste, garlic, oregano, marjoram and basil into a thick, glossy sauce that holds its shape under cheese. Makes enough for four 12-inch pies.

Italian asparagus baked in oregano-seasoned tomato sauce and topped with Swiss cheese. A simple, diabetic-friendly side dish with an oven or microwave option.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Italian salad pizza on a prebaked crust with melted mozzarella, fresh tomatoes, and a cool romaine-watercress-olive topping tossed in Italian dressing. Vegetarian dinner ready in about 20 minutes.

Homemade mild Italian sausage, bulk sausage is easy to make at home and just a bit more work to stuff.

Homemade sweet Italian sausage with coarse-ground pork shoulder, fennel seeds, and black pepper stuffed into natural hog casings. Six ingredients for authentic sausage from scratch.

Classic lasagne verdi with homemade spinach pasta sheets layered with tomato sauce, cheese sauce, and Parmesan. Traditional Italian green lasagna from scratch.

Italian beef eye of round marinated in vinegar, Worcestershire, and oregano before roasting. Sliced thin and served on poorboy buns with savory au jus sauce.

Meatball zucchini Italiano is a fast one-skillet dinner: tender beef meatballs and sliced zucchini simmered in a quick tomato sauce and spooned over pasta. A weeknight-easy way to sneak in vegetables.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Osso buco braises veal shanks low and slow in white wine, soffritto and tomato until the meat slips off the bone. A bright lemon-parsley gremolata cuts the richness, served over the reduced pan juices.

Veal Parmesan with breaded pan-fried cutlets baked under a homemade tomato basil sauce, thin slices of mozzarella, and a finishing sprinkle of Parmesan. A from-scratch Italian-American classic.