268 roman recipes

Classic Caesar salad with a garlic-anchovy dressing emulsified in the food processor, crisp romaine, and grated Parmesan. A proper old-school Caesar done right.

Salad of Fresh Fava Beans with Pecorino Romano Cheese recipe

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

Five-green salad with iceberg, Boston lettuce, romaine, chicory, and spinach, each dressed separately in Italian dressing and arranged in strips with Parmesan.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.

Spinach spaghetti with flounder, fresh tomatoes, garlic, basil, and white wine in a light olive oil sauce. An elegant Italian-style fish pasta ready in 30 minutes.

Warm Caesar potato salad with red-skinned potatoes tossed in Caesar dressing and Parmesan, served over romaine with bacon and croutons. Ready in 30 minutes.

Baked tomatoes with Parmesan, breadcrumbs, and thyme. A 3-ingredient Italian side dish that comes together in 30 minutes and pairs with almost any main course.

This tomato frittata recipe is an easy and delicious way to enjoy a classic Italian dish. Canned whole tomatoes, eggs and basil with a sprinkling of Parmesan. Delish.

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Mushroom pita pizza with sauteed onions, fresh tomato slices, basil, oregano, and crumbled goat cheese on toasted whole wheat pita. Quick 20-minute lunch or light dinner.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Classic Caesar salad with romaine lettuce, garlic oil, coddled eggs, Worcestershire, lemon juice, Parmesan, and croutons. Tossed tableside-style in the traditional method.

Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Pounded chicken breasts marinated in hot sauce and butter, stuffed with crumbled blue cheese, then baked and broiled golden. All the bold buffalo wing flavor in an elegant roll-up.