26 olla recipes

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.

Pasta alla checca, a Roman no-cook summer pasta sauce of ripe tomatoes, kalamata olives, capers, fresh basil, and garlic steeped in olive oil for hours. No stove needed for the sauce.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Capretto alla Locarnese, Swiss-Italian pot-roasted kid or lamb braised with sage, juniper berries, mint, white wine, and finished with cream and rum. A refined Alpine braise.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

Loaded baked beans built from two cans of beans simmered with peppered bacon, anaheim and hot chiles, garlic and a trio of fresh herbs. A smoky, sweet-and-spicy side that turns canned beans into the star of the cookout.

These eggplant rolls are from Apulia, the region that forms the heel of the Italian boot. They make a wonderful antipasto or a delicious luncheon dish. Serve at room temperature to enjoy their fullest flavor.

Italian-style shrimp and scallop skewers coated in garlicky olive oil, parsley, and breadcrumbs, then broiled until golden and crispy. A rustic seafood showpiece served with lemon wedges.