84 olla recipes

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

A show-stopping Italian roast turkey rubbed with rosemary and bathed in white wine, stuffed with a Lombardy-style dressing of Italian sausage, chestnuts, pine nuts, apples, and Parmesan. The holiday centerpiece that changes everything.

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.

Pan-seared chicken breast topped with thin prosciutto and melted fontina cheese in a buttery broth sauce. A classic Northern Italian dish from the Aosta Valley, ready in 40 minutes.

Spaghettini alla carrettiera with a spicy tomato-vodka cream sauce made from fresh tomatoes, garlic, dried chili, and heavy cream. A fiery Italian pasta that's silky smooth.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Fettuccine alla panna with just three ingredients: butter, cream, and Parmigiano-Reggiano. The original Italian cream pasta, simpler and purer than Alfredo.

Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.

Quiche alla Roma layers cheddar, onion, sliced tomatoes, green pepper, salami, and oregano in a flaky pastry shell. An Italian-American twist on the French classic for brunch, lunch, or a light dinner.

Pizza alla ferrovia is a Neapolitan railway-station-style pizza: crisp rectangular crust topped with tomato sauce, olives, mozzarella, crumbled tuna, and a generous hit of red pepper flakes. Salty, spicy, and defiantly old-school.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Italian saltimbocca: thin veal scallops layered with sage and prosciutto, rolled, browned in butter, and braised in a quick Marsala pan sauce. The name means jumps in the mouth, and it earns it.

Veal francese: pounded veal cutlets dipped in flour and egg, sauteed in butter until golden, finished with a bright lemon pan sauce. Italian-American classic, plated in 30 minutes.

Linguine carbonara with crispy bacon, Parmesan, and a silky egg and cream sauce tossed hot so every strand is coated. A rich, comforting Italian pasta classic.

Texas-style chili made with coarse-ground brisket, no beans, and a full bottle of beer. A deep, meaty bowl of red simmered low and slow with cumin, oregano, and a fistful of dried chiles.

Penne alla puttane d'Elba tosses hot pasta into a no-cook sauce of raw tomatoes, zucchini, capers, olives, basil, and chili. A sun-soaked Tuscan summer pasta from the island of Elba.