Italian Recipes

Eggplant di Carnevalle layers crispy breaded eggplant with ricotta-spinach filling, tomato sauce, and melted mozzarella. A hearty Italian bake that's part eggplant parm, part lasagna.

Extra cheese lasagne layers homemade pasta sheets with ricotta-spinach filling and a triple-cheese mix of provolone, mozzarella, and parmesan. A weekend project Italian classic for six.

Orange-almond biscotti, the crisp Italian twice-baked cookie scented with fresh orange zest and almond, studded with slivered almonds. Made for dunking in coffee, tea, or a glass of vin santo.

Osso buco braises veal shanks in onion butter, white wine, and tomato until fall-apart tender, then finishes with gremolata of garlic, parsley, and lemon zest. A Milanese classic for special dinners.

Lighter fettuccine Alfredo made with skim milk, reduced-fat cream cheese, and a roux instead of heavy cream and butter. All the creamy Parmesan flavor with less fat.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Fusilli with vegetables: a fresh Italian pasta sauce of zucchini, plum tomatoes, garlic, shallots, and herbs simmered in olive oil. Summer garden produce tossed with corkscrew pasta and a shower of parmesan.

Pan-fried asparagus spears wrapped in prosciutto, dredged in flour, and dipped in egg for a golden, crispy coating. An elegant Italian appetizer that turns simple asparagus into something special.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Home-improved tomato sauce doctors canned tomato sauce with sauteed onion, garlic, and fresh herbs. Tastes like scratch-made in 30 minutes.

Hunter's minestrone with cubed beef, kidney beans, pasta shells, and red wine simmered for four hours in three stages. A hearty, meaty Italian soup built for cold weather.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Bread machine Italian bread with egg whites for a light, airy crumb and a tender crust. Just six ingredients, five minutes of prep, and the machine does the rest.

Italian bean and barley casserole layered with sauteed zucchini, homemade tomato sauce, grated cheese, and wheat germ. A hearty vegetarian bake with a crunchy, golden topping.