Italian Cuisine Recipes

From Taste of the South

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From Fine Cooking Magazine

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From Better Homes and Gardens

Enjoy this mellow coffee simmered with spices, chocolate and an orange.

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From Better Homes and Gardens

This low-fat refreshing treat is perfect on a warm, sunny day. Make it ahead so it can be ready in a snap.

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From Fine Cooking Magazine

The balsamic vinegar supplies a depth of flavor and sweetness to this granita.

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From Fine Cooking Magazine

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From EatingWell

Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stovetop risotto.

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From Vegetarian Times

One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta.

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From Fine Cooking Magazine

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From Fine Cooking Magazine

Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragu. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well, too. In Italy, gnocchi are usually served after appetizers (antipasti) as a first course (or primo piatto), instead of pasta. And they're followed by a meat and vegetable course (secondo piatto and contorno). When Italians eat gnocchi this way, the portions tend to be on the small side. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad. The servings here are for gnocchi served as a main course.

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From EatingWell

This assertive panzanella has the most flavor when made with mature arugula, but baby arugula also works well. Serve with grilled steak or turkey sausage.

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From Fine Cooking Magazine

If you happen to have some grappa on hand, the fiery Italian spirit is a delicious alternative for the gin in this recipe.

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From EatingWell

For this simple sauteed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.

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From Fine Cooking Magazine

I lay strips of prosciutto atop this pasta just before serving. It's a trick that cooks use with prosciutto on pizza to protect the delicate flavor and texture of the ham. The heat of the pasta just warms it up.

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From Better Homes and Gardens

No-boil noodles streamline this meatless lasagna.

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From Fine Cooking Magazine

You can toast the pine nuts on a rimmed baking sheet in the oven or in a skillet on the stovetop--just watch them carefully because they burn easily.

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From Better Homes and Gardens

Marsala, Italy's most famous fortified wine, gives chicken an unforgettable flavor in this low-calorie recipe.

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From Fine Cooking Magazine

This dish is a cross between two Italian classics. The garlic and red pepper flakes are the base for Spaghetti Aglio, Olio & Peperoncino, while the black pepper and pecorino pair up in Spaghetti Pepe & Cacio. Here, they form a rather tasty mix.

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From EatingWell

In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety. To vary the vegetables, try green beans, asparagus or frozen peas (cook peas separately from pasta).

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From Fine Cooking Magazine

This topping is also delicious on grilled meat or fish.

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From Fine Cooking Magazine

The grilled vegetable compote, called escalivada, can be made up to 3 days ahead and refrigerated (drizzle olive oil over the surface and cover well) but serve it at room temperature. Bread rubbed with tomato is a classic Catalan snack, but here it's the platform for escalivada. You could serve it as a tapa, as a side dish with the chicken, or alongside the salad.

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From Fine Cooking Magazine

This hearty and delicious soup is so full-bodied that you only need a green salad to accompany it. The prosciutto skin is used for flavoring, and you can find it easily at the deli counter of an Italian market or supermarket (often they'll give it to you for free). If you want to eat the prosciutto skin, cut it into strips; otherwise, leave it in one or two pieces so that you can discard it easily after the soup is cooked. Saltiness of prosciutto skin and parmigiano rinds will vary, so be sure to taste as you go.

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From Fine Cooking Magazine

This sauce is for 1 pound of imported Italian dried pasta. You can pair the sauce with any pasta shape, though it clings best to short, ridged types like penne rigate and rigatoni.

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From Taste of the South

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