Italian Cuisine Recipes

Hearty, flavorful Italian cuisine is one of Europe's oldest, with roots back to 4th century BC. Exploration of the New World brought foods to Italy that are now recipe hallmarks, including pasta, tomatoes, and potatoes.

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Chicken with Parmesan Noodles

From Better Homes and Gardens

Combine carrots, chicken, and pasta for a light weeknight dinner that's ready in less than 30 minutes.

Chicken with Parmesan Noodles

Steak and Vegetable Braciole

From Better Homes and Gardens

Steak and Vegetable Braciole

Saucy Ravioli with Meatballs

From Better Homes and Gardens

Saucy Ravioli with Meatballs

Arrabbiata Sauce

From Better Homes and Gardens

Arrabbiata Sauce

Apple and Butternut Squash Risotto

From Ladies' Home Journal

Apple and Butternut Squash Risotto

Florentine Lasagna

From Better Homes and Gardens

This Italian specialty recipe features a delicious blend of Italian sausage, spinach, mozzarella, and ricotta cheeses.

Florentine Lasagna

Florentine Lasagna

From Midwest Living

Florentine Lasagna

Marinated Mozzarella with Basil

From Better Homes and Gardens

Instead of using fresh mozzarella for this appetizer, try another fresh soft cheese, such as queso fresco or feta.

Marinated Mozzarella with Basil

Slow Cooking Chicken Cacciatore

From Better Homes and Gardens

Slow Cooking Chicken Cacciatore

Chicken Cacciatore

From Midwest Living

Serve this Italian dish over fettuccine noodles for a well-rounded dinner.

Chicken Cacciatore

Cheesy Polenta

From Better Homes and Gardens

Serve this thick, cornmeal side dish by itself, or spoon heated pasta sauce over individual servings. Sprinkle with extra Parmesan, if you like.

Cheesy Polenta

Polenta with Ground Beef Ragout

From Better Homes and Gardens

Sliced polenta on the bottom and a spoonful of pesto or olive tapenade on top add a gourmet angle to this slow-simmered beef recipe.

Polenta with Ground Beef Ragout

Mediterranean Chicken and Polenta

From Better Homes and Gardens

Mediterranean Chicken and Polenta

Short Ribs Arrabbiata over Polenta

From Better Homes and Gardens

Short Ribs Arrabbiata over Polenta

Easy Slow-Roasted Beef Tenderloin

From Better Homes and Gardens

Roasting beef over a bed of fresh herbs, like the sprigs of rosemary, oregano, and thyme in this recipe, infuses the meat with fragrance.

Easy Slow-Roasted Beef Tenderloin

Tuscan Cabbage & Mushrooms

From EatingWell

Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.

Tuscan Cabbage & Mushrooms

Grilled Eggplant Parmesan Sandwich

From EatingWell

Our healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill.

Grilled Eggplant Parmesan Sandwich

Mediterranean Tuna Panini

From EatingWell

For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.

Mediterranean Tuna Panini

Blueberry Ginger Bellini

From EatingWell

Muddling is is a traditional bartending technique where herbs and/or fruit are crushed, releasing their full flavor into a cocktail. Here we muddle blueberries and ginger with sugar and lemon to add another dimension to our take on a bellini.

Blueberry Ginger Bellini

Gnocchi with Tomatoes, Pancetta & Wilted Watercress

From EatingWell

We use just a touch of pancetta--cured Italian-style bacon--to balance the sweet tomatoes and peppery watercress. Make it a meal: A salad tossed with a red-wine vinaigrette completes dinner.

Gnocchi with Tomatoes, Pancetta & Wilted Watercress

Tuscan Spice Rub

From EatingWell

Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.

Tuscan Spice Rub

Creamy Polenta

From EatingWell

This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.

Creamy Polenta

Red-Wine Risotto

From EatingWell

Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that's good enough to drink can be used in its place.

Red-Wine Risotto

Tuna-Stuffed Peppers

From EatingWell

These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.

Tuna-Stuffed Peppers

Grissini

From EatingWell

Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.

Grissini

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