22 alla recipes

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Traditional Ragu alla Bolognese with hand-chopped veal, beef, pancetta, dried porcini, wine, milled tomatoes, and a finish of heavy cream. The authentic long-simmered Italian meat sauce.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Genoese-style scrambled eggs loaded with sautéed vegetables, Parmesan, and salty prosciutto. A colorful Italian brunch centerpiece.

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.

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.

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 dredges pounded scaloppine in flour, dips in seasoned egg wash, and pan fries in butter for golden cutlets finished with a fresh lemon pan sauce. Italian-American classic.

Baccalà alla Vicentina is Vicenza's legendary slow-baked stockfish: cod rolled with anchovies, garlic, parsley, and Parmigiano, then braised low and slow in milk and olive oil until fork-tender.

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.