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Where Can I Find The Best Italian Recipes? - Yahoo Recipe Search
Food52I've never been a big fan of frosting; to me, it detracts from the main attraction: the cake. But when boiled icing (also known as 7-minute icing or Italian meringue) finally entered my life (in the form of the Old-fashioned cupcake by local bakery Miette), I started to change my tune, at least where boiled icing is concerned. It has a slick sheen, which makes is elegantly beautiful. It's billowy and light but has a gratifying stickiness that makes it almost impossible to eat without getting it stuck on your lips. When I looked up a recipe to make boiled icing on my own, I was bummed to find out that I needed a candy thermometer (my relationship with candy thermometers can be somewhat strained, but that's another story). Eventually, I stumbled upon a recipe for an uncooked boiled icing, which I was totally skeptical of at first, but when I saw it come together, I'm sure I jumped for joy. This icing is a bit lighter and airier than the cooked kind, but it's still smooth and satisfying. I add cacao nibs for an even more adult flavor and a little fun with texture. It works well lightly torched or not, but who doesn't look for an excuse to break out the propane kitchen torch? Make the frosting as close as possible to serving time because like any boiled icing, it will weep and fall after a while; keeping it from getting too warm will help make it last.Food and WineAs we soar into Salt Lake City, Utah, my boyfriend Tom is looking through one of the plane’s tiny oval windows toward the snow-capped mountains, noting weather conditions in anticipation of a weekend shredding powder. Meanwhile, I’m checking for a Wi-Fi signal so I can find a grocery store where I can shop for our après-ski meals.Early spring ski trips with friends are kind of a thing for Tom and me. Tom and said friends are accomplished skiers. I am not. My strength in the group is serving as chef for the weekend. So before I strap into ski boots and ascend the mountain, I’m thinking about the details of the feast to follow. Last winter, in a cabin outside of Park City, Utah, I made an old-school lasagna that was such a hit everyone emailed me after the trip demanding the recipe.You’ll find no handmade pasta or béchamel sauce in this lasagna. When cooking in a remote locale, I take pleasure in such conveniences as a box of noodles and a can of tomatoes. And instead of that classic combination of ground beef, pork, and veal, I find that Italian sausage flavored with fennel seeds and other Italian seasonings makes up for the fact that I’m simply not going to buy several jars of dried herbs of unknown freshness at peak prices while on holiday. But fresh basil brings brightness, sliced mushrooms lend earthiness and toothsome texture, and ricotta delivers the creaminess between the layers.Since you’re eating Italian food in an alpine setting, what better wine to pair with this casual lasagna than an Alpine Italian red. These rustic wines typically have lively acidity and a medium body to play well with the richness of the dish. So check a bottle of Nebbiolo from Valle d’Aosta or Nerello Mascalese from Mount Etna.When cooking for famished friends in a kitchen of modest means, the key is to make hearty food that satisfies a crowd and can either be made ahead or pulled together quickly after a long day on the slopes. Build the lasagna the night before so all it needs is an hour or so in the oven while your crew showers up. (This is a great strategy not only for ski vacations, but for busy weeknights, too.) Then you’ll have a comforting meal that’s eaten in long johns and Wigwams, with full wine glasses, in front of a crackling fire.Food and WineFor me, a bowl of Greek salad sparks sweet remembrance of young love and romance. Each bite of juicy tomato, sandwiched with crispy cucumber and briny olives, kindles the memory of a Friday night ritual from my early years of marriage, when my husband and I would stroll hand in hand to our local pizzeria and share a mushroom pizza alongside a Greek salad. Afterwards, we would take in a movie at our local art deco cinema before meandering home, enveloped in the warm night air.Known as “horiatiki” in Greece, but as “Greek salad” almost everywhere else, this is an achingly simple dish with peasant origins, bringing together tomatoes, cucumbers, onions, olives, and feta cheese, dressed in an abundance of olive oil, and finished with a sprinkle of oregano. However, for such an uncomplicated dish, it’s still very often misinterpreted. The primary source of this confusion is lettuce. True Greek salad does not include leafy greens. The star of the dish is, of course, tomatoes. It’s believed that this salad originated as a snack in rural Greece, where farmers would venture into the field with ingredients uncut and bite straight into the chunk of feta, followed by tomato, cucumber and raw onion.Nowadays, horiatiki has gone from village salad to worldwide staple. As with all salads that rely on basic fixings, the quality of the individual ingredients is paramount. Horiatiki should embody the brightness of summer—the tomato should be ripe and syrupy, the cucumber crisp, the olives salty, and the feta tangy, and these should all be generously lubricated with the best olive oil you can find. There are also certain rules of engagement—every forkful should offer all the wondrous elements of this salad. Hence, rather than placing an unwieldy chunk of feta on top (as is often done in restaurants) I prefer to break up the feta into smaller, bite-size pieces, where the crumbly cheese also acts as a coating for the other ingredients.My horiatiki recipe is fairly traditional, with a few small quirks. Unlike the aforementioned Greek farmers, I find raw onion rather acerbic, hence I opt for slightly sweeter shallots in my recipe, which are quickly pickled in red wine vinegar and water. Soaking onions is a trick I learned from a clever Italian cooking teacher many years ago to remove the unpleasant bite from raw alliums, while also adding a gentle acidity to the onions. I give my horiatiki a special treatment by serving it with a vibrant beet hummus. The magenta beets combine with lemon and tahini to make a beautiful, show-stopping accompaniment, providing an earthy base for this fresh salad. The natural juices of the tomatoes and vinegar meld with the creamy beet dip, forming a lovely sauce, perfect for mopping up with flatbread or crusty bread.Food.comThis is one of my favorite lentil soups outside of one I had in Rome many years ago now. There are thousands of "Moroccan" Lentil Soup recipes out there; especially on the internet where everyone is a "Moroccan Cook" simply by using the spices used in Morocco. That is not what Moroccan cooking is about. Yes, it is the spicing but how much? How many? Which types? Just as anyone can add garlic and basil to a dish and call it Italian food, is it? I think, in fact, I know not. That it may have ingredients well known to and used in many regions of Italy does not make it authentic. I will settle for nothing less than real life authenticity when it comes to Moroccan food; or the food of any country/region. It is in the knowledge, technique, time and simplicity where one finds authenticity; not necessarily in Gourmet Magazine or from Aunt Rita who went to Morocco, or anywhere, once 45 years ago on a five day tour blitz. This one is simple and hearty.Food.comWhen it comes to presenting dessert, there is nothing like a multi layered parfait. And this healthy version of the classic with apple sauce, coconut yogurt and lots of other healthy ingredients is an absolute winner! As you might have noticed from my Facebook and Instagram, I am slightly obsessed with coconut yogurt and with making my own carob nutella … so towering these two ingredients in a delicious yet healthy parfait enriched with a hint of Austrian apple strudel was a temptation I couldn’t resists.When you have guests and need to whip up a quick dessert that also has that jaw dropping effect which makes us giggle, a beautifully layered parfait is the way to go. You can get fancy in the presentation and chose eclectic glasses (I love the little grappa shot glasses) or add colorful toppings like berries or a sprinkle of superfood powders… Since I love the combination of apple sauce and coconut yogurt, I decided to use these two flavors as the main base of my parfait. And to make plain apple sauce taste more exciting, I opted to brighten it up with a strudel type of flavor that I achieved simply by adding some raisins, maca powder and a bit of maple syrup.While this parfaits take only a few minutes to make, they require to be refrigerated for quite some time. In fact, while sitting in the fridge, the coconut yogurt and nutella thicken, the coconut flake layer hardens and all the ingredients in the apple sauce layer settle down creating the perfect apple strudel sensation. You will love this one!!This recipe is pretty much suitable for any type of food allergies as it’s free from gluten and grains, it’s nut and soy free and it has no dairy as well. And if you scroll to the bottom of the recipe, you’ll find a variation to keep the parfait AIP too.What are the best layer combinations to create a stunning healthy parfait? What are your favorite ways to style and decorate a parfait? I would love to hear your ideas as I am always looking for inspiration and new ways to serve food! Thanks for reading and I will catch you next time!! Ambra PS: If you want to take a look at some more Chilled Delights like this one, get a copy of my “Healthy Italian Desserts Made Simple” where I dedicated a whole chapter to this awesome categories of desserts!Food.comI like some of the Hamburger Helpers. I have noticed though, that if made according to the directions on the box, the sauce thickens before the pasta can completely cook and it comes out a little "pasty". The overall flavor tends to have little starchy taste to it, so I make it my own way. With the ones that call for milk, they come out so nice and creamy if made this way. I use half the meat that the ingredients list calls for, because I find that 1 pound tends to be a little too much meat for my taste. You can use a whole pound if you want. You can also use any ground meat in this recipe. I have found that this "flavor" tastes really good with Italian Sausage. It is my favorite. This is really good with green beans or corn. You can use milk instead of the half and half if you are watching your fat and calories. I had to use a prep time in order for 'Zaar editing to accept the recipe, so it, as well as cook time, are approximate. This can be done with any of them. Just make adjustments where needed. The amount of milk and/or water used may be different with the other Hamburger Helper "flavors"Food52I loved the idea of this contest, but I found it difficult to come up with just one recipe. I come from a family of really wonderful cooks. For us, sitting down to a meal is not just about eating to nourish our bodies, but food provides comfort, sustenance, and, most of all, love. The recipe that I finally decided to submit is one that I grew up eating, and throughout my childhood, was my favorite dish. I first tasted it in my great-grandmother's kitchen. She immigrated to America from Italy, and she was an extraordinary cook. I remember that she had a brick oven in her backyard, where she would make homemade pizza and bread. She would make ravioli on her kitchen table and roll the dough out with a broomstick handle. But the dish that she is really remembered for, by everyone in my family, is her Sunday sauce. This is the ragu that she made every Sunday morning before going to church. She would serve it in the afternoon as part of an elaborate Sunday dinner to her husband, children, and grandchildren. When my great-grandmother's son married a young Irish woman (my grandmother) she had to learn how to make this sauce. When my grandparents' son (my father) married my mother (who is of Mexican descent) my great-grandmother taught my mother how to make this sauce. Now I make it as well. But like all of the women in my family, I have slightly altered the ingredients and cooking techniques to make the sauce my own. But despite the changes I have made, I still consider this the sauce that I grew up eating. I now make this sauce for my own six-year-old daughter, and it is my hope that when she grows up, she will make it for her children and remember its roots. This is not week-day evening cooking, when dinner can be on the table in 30 minutes. If I want to make a pasta sauce on weekday evenings, I usually turn to a fresh pomodoro sauce or an aglio e olio sauce. No, this is a weekend sauce, ideally made on a Sunday, when the cook cannot be rushed. It takes time to roast the meats, simmer the sauce, and taste the ingredients as they come together. But it is the most rewarding dish thatI know how to make, and despite its simplicity, it always receives accolades. Some cooking notes: What gives this sauce its incomparable flavor is the pork, so don't be tempted to substitute another ingredient. Go to a butcher shop and get homemade Italian sausages. I guarantee that you will taste the difference in the sauce. As for the bones, the best cut is neck bones, which is what my mother uses. However, I find these hard to source, so really any small pork bones will do. I have used spare ribs, pork side bones, and a farmer at my local greenmarket sells me pork soup bones. All have worked well. Do not discard the bones after you have made the sauce. They are wonderful to gnaw on. (In fact, the bones were my grandfather's, my mother's and my favorite parts of this dish to eat. We used to fight over who got to eat them!) As for the tomatoes, use really good quality tomatoes. You can definitely taste the difference. I like Muir Glen organic Roma tomatoes. Try to find a brand without a lot of added salt. And any sort of dried pasta will work with this dish, but I like a shape with some ridges and corners that the sauce can cling to. Penne Rigate or rigatoni are both good choices. My favorite pasta brands are Italian imports -- Latini and Rustichella D'Abruzzo. Once you have tasted pasta made from bronze casts, you will never go back to supermarket pastas. - cookinginvictoriaYummlyI was strolling around the streets of Bologna, one of the most historic and beautiful towns of Italy, with my partner in crime / travel buddy / soulmate aka my husband… and I made one of the most exciting discoveries: Italian grain free pasta that only consists of ONE ingredient! I often buy gluten free pasta in the U.S. (typically made with black beans, sweet potato starch or a combination of lentils and gluten free oat fiber), but this one seemed like the best thing ever…. Assuming Italians are pretty good at doing what they do, I got a few boxes of organic Pea Flour Fusilli and organic Red Lentil Maccheroni and created this amazing gluten free pasta recipe! I matched these two kinds of grain free pasta with an amazing dairy free Italian mozzarella (if you are interested in the brand, it’s called “Mozzarisella” and it’s mainly made with rice and coconut)… and as you can see from the photos, the result was a very eye catching and mouthwatering dish! Are you ready to bring to your table a festive tricolored dish?!? Follow this easy and healthy gluten free recipe and enjoy every bite with no guilt!If you are having trouble finding the ingredients, you can look up the brand I used (“Più Bene”) or opt for a gluten free pasta brand that offers spinach or tomato flavored noodles so that you can recreate these gorgeous colors.Don’t forget to let me have your thoughts on this dish by leaving comment below, and if you are looking to match this entree with a guilt free Italian dessert, check out my ebook “How To Indulge While Eating Clean” where you can find lots of healthy gluten free recipes!Have a wonderful day and I will catch you next time!! Ciao!!! AmbraFood and WineI chased the flavor of a proper Tuscan ribollita for 17 years until I ate the genuine article again, finally, at Leonti, chef-owner Adam Leonti’s swanky new Italian restaurant in New York City. Leonti’s deeply savory version of the Tuscan bread and bean porridge was even better than the one I remember from a small hillside restaurant in Siena, Italy, so many years ago. (And that ribollita, which I ate on my first visit to Italy, was so perfect and nourishing that it made me forget for an hour that I was wearing my girlfriend’s puffy sweater because the airline had lost my luggage.) Leonti learned how to make ribollita from a restaurateur from Lunigiana, a three-hour drive northwest of Siena, paying close attention to the porridge’s humble elements: grassy-green, peppery olive oil; earthy, rustic bread; small, thin-skinned white beans; and most importantly, sofrito, the finely chopped, slow-cooked mixture of carrots, onions, and celery that gives ribollita its extraordinary flavor.At Leonti, sofrito is the foundation of ragù, and of the hot broth served to guests upon arrival—and it’s such a crucial ingredient that his cooks make about 75 quarts of it a week. Leonti used to laboriously chop his sofrito with a knife by using a rocking motion. “Then I watched Eat Drink Man Woman, and the best part is the beginning, with the Chinese chef chopping with big cleavers,” he recalls. “I thought, ‘That’s the move!’”So, Leonti bought some large cleavers in Chinatown and a wood butcher block and set up a sofrito station in the kitchen, where today his cooks rhythmically chop and break down the whole vegetables into rubble using the same kind of chopping technique I saw a barbecue cook use at Skylight Inn BBQ in Ayden, North Carolina, to break down the meat of whole smoked hogs into a fine mince. The size of the mince matters—the smaller the better—Leonti says, because you’re multiplying the surface area of the vegetables by a thousand-fold. More surface area to caramelize in the pan equals more flavor.When I made Leonti’s ribollita at home in my Birmingham, Alabama, kitchen, I tried the double-cleaver technique but quickly switched to an efficient, two-handledmezzaluna after too many stray bits of onion, carrot, and celery fell to the kitchen floor. I followed his advice and sweated the vegetables in olive oil in a Dutch oven, slowly cooking the mixture, stirring almost as often with a wooden spoon as you would with a roux. After 30 or so minutes, I turned up the heat until I heard that rapid sizzle, signaling that the sofrito was beginning to caramelize, creating a massive amount of flavor. When you build flavor from the bottom of the pot like this, the flavors continue to transform, concentrating even further when you add then reduce aromatic liquids— in Leonti’s case, adding crushed tomatoes and white wine, which cook down to a tomato-wine-sofrito jam full of umami. That flavor base then gets rehydrated with water, then cooks down again with the kale, potatoes, and bread—the latter adds tangy flavor and disintegrates into the soup to add texture. Finally, cooked beans—both whole and pureed—go in, thickening and tightening the soup into a porridge.Leonti serves many of his courses in gold-rimmed Richard Ginori china to frame his food in the Tuscan context. His food is big city fine dining meets cucina povera, the Italian cooking tradition born of necessity that elevates humble ingredients into dishes fit for a king. I asked him about the restaurant’s tightrope walk between high and low. “What is luxury? Luxury to a few is foie gras or truffles,” he says. “But the ultimate luxury is time and space. Those are the two most expensive things on the planet. Ribollita is such an expense of time. It’s the ultimate luxury.”Especially when you’ve spent 17 years searching for a proper recipe. —Hunter LewisCook’s note: Decent bread and canned beans work fine here, but if you shop for the best rustic loaf baked with freshly milled flour you can find, and cook your beans in extra sofrito a day ahead—especially white beans sold byRancho Gordo—your ribollita will go from good to great.Mar 21, 2023 · We begin this list of Italian dishes as we should: with pasta. A classic meat sauce that hails from its namesake Bologna, Bolognese requires a lot of patience and the best Parmesan cheese you...
- Pork Ragù Over Creamy Polenta
Preparation. Pork Step 1. Season pork with salt and pepper....
- Ba's Best Bolognese
Preparation. Step 1. Pulse onion, celery, and carrot in a...
- Stuffed Peppers
Preparation. Step 1. Preheat oven to 350°. Heat oil in a...
- Fettuccine Alfredo
Preparation. Step 1. Cook 12 oz. fettuccine or other long...
- Old-School Tiramisù
Preparation. Step 1. Lightly oil a 9x5" loaf pan and line...
- Eggplant
Here we rounded up our very best recipes with eggplant,...
- Pork Ragù Over Creamy Polenta
- Overview
- Rustic Marinara Sauce
- Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulade
- Authentic Tortellini Soup
- Baked Ziti with Sausage
- Gnocchi with Tomato Sauce and Mozzarella
- Spaghetti alla Carbonara: the Traditional Italian Recipe
- Bistecca alla Fiorentina (Tuscan Porterhous
- Cacio e Pepe Lasagna
- Pork Saltimbocca
You can never have enough Italian, so here is a list to keep on hand when the urge for pastas and spicy sausages strikes.
Check out some of our very favorite
We'll start with a traditional, rustic tomato sauce. "I've been perfecting this recipe for over 10 years," says
"Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!"
"Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!" says recipe creator Aldo.
This simple soup with cheese tortellini, Italian sausage, and chopped fresh spinach is quick-and-easy to prepare. "This soup only takes 30 minutes and is awesome on a cold night," says recipe creator
Photo by Cooking Monster Bryan.
Spaghetti sauce, cheese, and sausage is baked until bubbly in this hearty ziti. "This is quite possibly the one thing that I am constantly asked to make," says home cook
"Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish uses simple ingredients and tastes delicious," says
"Use homemade or store-bought gnocchi."
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War II. "Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper," says recipe creator
"Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live. Buon appetito!"
"This flagship Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor," says home cook
"In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!"
"Fast, fresh individually portioned lasagna bowls that please the stomach every time," says home cook
"I serve this with a small garden side salad and baked asparagus, but it easily could be a meal by itself."
"In Italy, 'saltimbocca' means 'jumps in the mouth,'" says
"This tender, juicy, and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate."
- Carl Hanson
Mar 2, 2020 · From pasta and pizza to soup and salad, find Italian recipes your family will love! Try recipes for tomato sauce, pasta bakes and more.
Jan 11, 2021 · A roundup of our top Italian recipes, including traditional recipes, pasta, desserts, and more. From cacio e pepe and Bolognese to chicken cacciatore and tiramisu.
- Baked Stuffed C lams - Perfectly cooked clams, brimming with a flavorful mixture of crispy breadcrumbs, oregano, fresh parsley, and aromatic garlic.
- Italian Octopus Salad Recipe with Potatoes (Insalata Di Polpo)- The combination of flavors in this salad is beautifully balanced. The sweetness of the octopus, the earthiness of the potatoes, and the zing of the light lemon dressing create a harmonious blend that is refreshing and satisfying.
- Easy Fried Cheese Balls Recipe- you will love these irresistible crispy bites that melt in your mouth. There are only 3 simple ingredients in these cheesy and crispy bites, and they take 20 minutes to make!
- No Knead Ciabatta Bread - bakery-style crusty bread ready in 4 hours from start to finish. This is one of my favorite things to serve with Italian Bread Dipping Oil.
Aug 7, 2023 · Stay tuned as we unveil the best authentic Italian recipes that will transport you to the vibrant streets of Rome, the charming canals of Venice, and the picturesque vineyards of Florence. Buon appetito! 1. Mostaccioli is an authentic Italian dish that combines tender mostaccioli pasta with flavorful Italian sausage.
Jan 31, 2024 · Over 50 popular best Italian recipes including comforting pasta, pizza, soup, salad, chicken, beef, appetizers, bread, and more delicious Italian food! | aheadofthyme.com
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