Tag Archives: Italian recipes

Classic Italian Dishes You Can Make in Your Own Kitchen

Classic Italian Dishes You Can Make in Your Own Kitchen

Bring the flavors of Italy into your kitchen with these easy and delicious Italian recipes. From crispy appetizers and comforting pasta dishes to savory chicken, homemade pizza, and traditional desserts, these classic favorites make it simple to enjoy satisfying Italian-inspired meals at home.

Garlic Knots

Serves: 24 | Preparation Time: 45 minutes plus 2 hours proofing time | Cooking Time: 20 minutes

Ingredients

  • 1 recipe Basic Pizza Dough (recipe below)
  • ½ cup unsalted butter
  • 3 tablespoons garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • ¼ cup grated Pecorino Romano or Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Directions

  1. Prepare a batch of Basic Pizza Dough and set it aside to rise.
  2. Cook the garlic in the butter in a small saucepan over low heat until fragrant (about 3 minutes).
  3. Cover, remove the saucepan from the heat, and set it aside, keeping it warm.
  4. Preheat the oven to 375°F, and grease 2 large baking sheets. Set them aside.
  5. Place the risen dough on a lightly floured surface.
  6. Roll the dough out using a floured rolling pin. Shape it into a rectangle, about 16×12 inches.
  7. Brush the dough with olive oil.
  8. Cut the dough in half lengthwise.
  9. Cut the dough crosswise into 1 ¼-inch strips.
  10. Tie each strip loosely into a knot, and place them on the prepared baking sheets, leaving a 2-inch space in between. Sprinkle the tops of the knots with salt.
  11. Cover with a towel and let them rise in a warm place for about 30 minutes.
  12. Bake until golden brown, about 20 minutes.
  13. Meanwhile, add the cheese and parsley to the warm butter mixture and mix well.
  14. Coat the newly baked knots in the cheese-and-butter mixture, and serve warm.

 

 

Basic Pizza Dough

Serves: 2 crusts, medium to large in size | Preparation Time: 2 hours 10 minutes | Cooking Time: 6-8 minutes (pre-baking)

Ingredients

  • 1 tablespoon sugar
  • 1 ⅓ cups warm water (105°F)
  • 1 (¼ ounce) packet active dry yeast (2 ¼ teaspoons)
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 ¾ cups all-purpose flour, plus more for dusting
  • 1 ½ teaspoons salt

Directions

  1. Dissolve the sugar in warm water, and add the yeast. Let it sit until the water becomes frothy (about 10 minutes). Stir in the olive oil.
  2. In a large bowl, mix the flour and salt together.
  3. Make a well in the center and pour in the yeast mixture.
  4. Using a wooden spoon, mix until a rough dough is formed.
  5. Place the dough on a floured surface and knead until it becomes smooth and elastic (about 5 minutes).
  6. Prepare two bowls and brush them with olive oil.
  7. Divide the dough in half as equally as possible (about 1 pound per piece).
  8. Place each portion of dough in a prepared bowl, and brush the surface with oil.
  9. Cover with plastic wrap and allow the dough to expand to double its size (about 1 hour and 30 minutes).
  10. Roll out into desired shape and diameter. The dough may be covered with plastic wrap and stored, frozen, for 1 month.
  11. If a pre-baked crust is required, bake at 425°F until lightly browned (about 6-8 minutes).

 

 

Deep-Fried Rice Balls (Arancini Di Riso)

Serves: 4-6 | Preparation Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

  • 1 cup Italian-style seasoned breadcrumbs

For filling

  • 2 cups cooked risotto, cooled
  • ½ cup Italian-style seasoned breadcrumbs
  • ½ cup Parmesan, finely grated
  • ¼ cup fresh basil leaves, finely chopped
  • 2 eggs, beaten
  • 4 ounces Gorgonzola, cut into ½-inch cubes
  • Vegetable oil, for frying

Directions

  1. Put the breadcrumbs in a medium bowl, and set them aside.
  2. Combine the risotto, breadcrumbs, Parmesan, basil, and eggs.
  3. Scoop out about 2 tablespoons of the risotto mixture at a time, and shape it into 1 ¾-inch balls. Dampen your hands so the rice doesn’t stick them.
  4. Insert a cube of Gorgonzola into each ball, and seal to cover the cheese.
  5. Coat the balls with breadcrumbs.
  6. Fill a heavy-bottomed skillet or saucepan with oil to about 2-3 inches deep.
  7. Heat over medium heat until a cube of bread will brown in about 2 minutes (350°F).
  8. Fry the balls, turning occasionally, until golden, about 4 to 5 minutes. Do not overcrowd the pan.
  9. Drain on paper towels and serve.

 

 

Eggplant Parmesan (Parmigiana Di Melanzane)

Serves: 6 | Preparation Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

  • 2 eggplants, peeled and cut into ½-inch slices

For eggplant slices

  • 1 tablespoon salt, or as needed, preferably kosher or sea salt
  • 1 cup Italian-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 eggs, beaten

For eggplant parmigiana layers

  • 1 (28-ounce) jar garlic-and-tomato pasta sauce or homemade pasta sauce
  • ¼ cup grated Parmesan cheese
  • 4 cups or 16 ounces mozzarella cheese, shredded
  • ½ teaspoon dried basil

Directions

  1. Sprinkle both sides of each slice of eggplant generously with salt. Place the eggplant slices in a colander and allow them to “sweat” for 1-3 hours.
  2. After the standing time, wipe the eggplant slices dry with paper towels.
  3. When the eggplant slices are ready, preheat the oven to 350°F and grease a baking sheet.
  4. In a bowl, mix the bread crumbs with Parmesan.
  5. Dip the eggplant into the beaten eggs and then coat with the breadcrumb mixture.
  6. Place the pieces on the baking sheet in a single layer.
  7. Bake until lightly browned on both sides (about 6-10 minutes per side)
  8. Now prepare to layer the sauce, eggplant, and cheeses.
  9. In a 9×13 baking pan, start with a layer of pasta sauce.
  10. Follow this with a layer of eggplant.
  11. Sprinkle the eggplant with about 1 tablespoon of Parmesan and 1 to 1 ⅓ cups shredded mozzarella.
  12. Continue layering, making sure to end with a cheese layer.
  13. Sprinkle with basil and bake until the cheese turns golden brown (about 35 minutes).

 

 

Spaghetti with Meat Sauce (Bolognese)

Serves: 10 | Preparation Time: 5 minutes | Cooking Time: 35 minutes

Ingredients

  • 2 (24 ounce) jars Marinara sauce or 3 cups homemade pasta sauce
  • 1 (16 ounce) can crushed tomatoes
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • ½ cup pepperoni, finely chopped
  • 1 teaspoon Italian seasonings or a combination of basil, oregano, rosemary, and thyme to taste
  • ¼ cup red wine (preferably Chianti or Sangiovese)
  • 10 ounces spaghetti noodles, cooked according to the packaging instructions

Directions

  1. In a large pot, heat the olive oil and onions over medium-high heat. Cook until the onions are translucent.
  2. Add the marina sauce and crushed tomatoes, and reduce the heat to simmer.
  3. Meanwhile, in a skillet, brown the ground beef and Italian sausage until well done.
  4. Drain out any excess fat, and add the meat to the pot with the sauce.
  5. Add the chopped pepperoni, Italian seasonings, and red wine.
  6. Simmer for about 20 minutes and season with salt and pepper.
  7. Pour the sauce over cooked spaghetti noodles. Sprinkle with grated Parmesan, if desired.

 

 

Super Meat Pizza

Serves: 8 | Preparation Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

  • Pizza dough, rolled out to make 15-inch crust or 15- by 10-inch rectangular crust
  • ½ pound lean ground beef
  • ½ pound Italian sausage, casing removed
  • ½ cup pizza sauce
  • ½ cup sliced pepperoni
  • 1 ounce thinly sliced salami, cut into quarters
  • ½ cup prosciutto or bacon, diced
  • 1 cup cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded

Directions

  1. Preheat the oven to 400°F.
  2. Grease the pan for the pizza dough. Press the dough to fit the pan.
  3. Using a nonstick frying pan, cook the beef and sausage over medium-high heat, with constant stirring. The beef should be well done and the sausage no longer pink (about 6 to 8 minutes). Remove from the pan and drain on paper towels.
  4. Spread the pizza sauce to within half an inch of the edges of the dough.
  5. Add the drained beef and sausage.
  6. Arrange all the other ingredients over the pizza.
  7. Bake until the crust is golden brown and the cheese is melted (13 to 16 minutes).

 

 

Chicken Marsala

Serves: 4 | Preparation Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

  • 4 boneless skinless chicken breast halves, pounded thin
  • Salt, to taste
  • Freshly ground pepper, to taste
  • ½ teaspoon dried oregano
  • Pinch each of marjoram and thyme (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup pancetta or bacon, chopped
  • 2 shallots, finely chopped
  • ½ pound mushrooms, sliced
  • ½ teaspoon garlic powder
  • ½ cup dry Marsala
  • 1 ½ cups heavy cream
  • 1 teaspoon lemon juice
  • Fresh parsley, chopped, for garnish

Directions

  1. Pound the chicken breasts to an even thickness.
  2. Season with salt, pepper, and oregano (marjoram and thyme also, if desired).
  3. Heat the oil in a skillet over medium-high heat, and sear the chicken until golden brown (about 2 minutes on each side). Transfer to a plate and set aside.
  4. Melt the remaining butter in the pan and add the pancetta, shallots, mushrooms, and garlic powder.
  5. Cook until the mushrooms and shallots are lightly browned.
  6. Add the Marsala and bring it to a boil, scraping any browned bits from the bottom of the pan.
  7. Add the cream and lemon juice, and return it to a boil.
  8. Simmer until the sauce is reduced and begins to thicken.
  9. Return the chicken to pan to heat through (about 3 minutes).
  10. Serve garnished with parsley.

 

 

Homemade Cannoli

Serves: 12-25 | Preparation Time: 20 minutes plus 2 hours refrigeration | Cooking Time: 10-15 minutes

Ingredients

  • Egg white, for sealing
  • Oil for frying, 3 inches deep

Cannoli shell

  • 2 ⅓ cups flour
  • 1 ½ tablespoons sugar
  • 2 tablespoons butter
  • 1 egg
  • ⅛ teaspoon salt
  • ¾ cup Marsala dry wine

Cream Filling

  • 2 cups ricotta cheese
  • 2 cups confectioner’s sugar, sifted
  • 2 tablespoons rum
  • ¼ teaspoon vanilla extract
  • 3 ounces bitter chocolate, broken into tiny chips

Directions

To make the shells

  1. In a large bowl, mix the shell ingredients together to make a smooth, slightly sticky dough.
  2. Wrap the dough in plastic wrap and refrigerate for 2 hours to overnight.
  3. Cut the dough into two pieces. Keep the remaining dough covered and cold while you work.
  4. Lightly flour a work surface and roll out the dough to about ⅛ inch thick.
  5. Cut out circles, 3 to 5 inches in diameter.
  6. Roll each cut out circle into an oval.
  7. Oil the outside of the cannoli tubes. You can also use cannelloni pasta as tubes.
  8. Roll the ovals around each tube and dab a little egg white on the dough where the edges overlap. Press well to seal. Let them sit for the egg white to set.
  9. In a heavy saucepan or electric deep-fryer, heat the oil to 375°F, or until a small piece of the dough sizzles and browns in 1 minute.
  10. Fry the shells until golden, turning halfway through (about 2 minutes).
  11. Lift with a wire skimmer or large slotted spoon. Using tongs, grasp the cannoli vertically over the fryer to let the oil flow back into the pan.
  12. Drain on paper towels. Repeat with the remaining tubes.
  13. While still hot, grasp the tubes with a potholder and, using a pair of tongs, pull the cannoli shells off.
  14. Let cool completely on the paper towels.

For the filling

  1. In a large bowl, cream the ricotta with a wire whisk.
  2. Add the rest of the ingredients and mix thoroughly.
  3. Fill a pastry tube, and pipe the filling into the shells.
  4. Dust with confectioners’ sugar, and serve.

 

 

***These recipes and more are found in Lina Chang’s Italian Takeout Cookbook: Easy Italian Recipes to Make at Home Including Pizza and Pasta. To get your own copy, click on the cover below or click here.

Italian Recipes

To download or print the featured recipes, click here.

Delicious Italian Classics to Cook at Home

Delicious Italian Classics to Cook at Home

Experience the timeless flavors of Italy with these classic recipes. From hearty soups and creamy risottos to tender meats and indulgent desserts, these authentic Italian dishes bring warmth, comfort, and the joy of “mangia bene,” eating well, right to your kitchen.

Minestrone

This is an easy soup that is very traditional and very satisfying. Serve with crusty bread for dunking.

Serves 6 | Preparation: 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium potato, diced (about 1 cup)
  • 2 tablespoons onion, diced
  • 1 carrot, cubed (about ½ cup)
  • 1 celery stalk, sliced
  • 2 cloves garlic, peeled and sliced
  • 1 cup zucchini, diced
  • 2 cans low-sodium chicken broth (15 ounces each)
  • 1 can cannelloni beans (15 ounces)
  • 1 can Italian-style stewed tomatoes (14 ounces)
  • Salt and freshly ground pepper
  • 1 cup small pasta, uncooked
  • Parmesan cheese

Preparation Method

  1. In a saucepan, heat olive oil over medium heat. Add potato, onion, and carrot. Cook 5–7 minutes until vegetables are softened, then add all remaining ingredients except pasta, and bring to a boil.
  2. Reduce heat, add pasta, and cook until pasta is done. Season the minestrone with salt and pepper to taste.
  3. To serve, ladle into soup bowls. Top with parmesan cheese.

 

 

Caesar Salad

The salad is accredited to an Italian immigrant who opened a restaurant in the United States, not the commonly assumed Julius Caesar. The dressing is bright and tangy.

Serves 4–6 | Preparation: 15 minutes

Ingredients

  • 1 bunch romaine lettuce, cleaned and torn into bite-sized pieces
  • 1 cup fresh croutons, 1-inch pieces, toasted
  • Ses salt and freshly ground pepper

Dressing

  • ½ cup olive oil
  • 2 egg yolks
  • 1 clove garlic, peeled
  • ⅓ cup parmesan cheese, grated
  • 2 tablespoons lemon juice
  • 1/8 teaspoon mustard powder
  • 1 anchovy fillet
  • ½ teaspoon salt
  • Freshly ground black pepper

Preparation Method

  1. Arrange lettuce in serving bowl.
  2. In a food processor, combine all dressing ingredients. Process until well blended. Adjust seasoning with salt and pepper to taste.
  3. Prior to serving, pour dressing on lettuce and toss. Add croutons, toss again, and serve immediately.

 

 

Gnocchi Basic Recipe

Translated as “little lumps” these are simple pillows of dough created from a potato base. They are eager to soak up sauce.

Serves 6 | Preparation: 60 minutes

Ingredients

  • 1½ pounds boiling potatoes (do not substitute new potatoes; they do not have the same starch level required)
  • 1 ½ cups all-purpose flour
  • Olive oil

Preparation Method

  1. Boil the potatoes, skins on, in a large pot of water until tender, about 30 minutes. Drain.
  2. As soon as you can touch them, remove the skins from hot potatoes. Press the potatoes through a food mill, and turn onto counter. Add most of the flour, and begin to knead. When the mixture is smooth and soft, but still sticky, there is enough flour.
  3. Roll dough out into 1-inch-thick logs. Slice into ¾-inch pieces dusting hands and knife with flour as needed. Next, shape the gnocchi by rolling each along a fork, creating grooves. They should become barrel-shaped. Continue until all have been rolled.
  4. To cook: boil 4 quarts of water in a large, wide pot to which about a tablespoon of olive oil has been added. Drop gnocchi, in batches, and cook for just 8–10 seconds, scooping out with a slotted spoon. Transfer to serving plate and keep warm.

 

 

Gnocchi Piedmont Style

This is another regional favorite. It has grown to be loved across Italy and beyond.

Serves 6 | Preparation: 40 minutes

Ingredients

  • 1 batch gnocchi, cooked
  • 4 cups tomato sauce
  • 1 cup fresh mushrooms, sliced
  • ½ cup prosciutto, chopped
  • 1 tablespoon butter
  • 2 green onions, chopped
  • 1 cup heavy cream (35% fat)
  • ¼ teaspoon nutmeg
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup parmesan cheese, freshly grated
  • ¼ cup fresh parsley, chopped

Preparation Method

  1. Melt butter in saucepan over medium heat. Add mushrooms, prosciutto, onions, and cook until softened. Stir in cream, pepper, and nutmeg, and heat to boiling. Reduce heat and cook, uncovered, until thickened, about 15 minutes. Stir frequently.
  2. Stir in spaghetti sauce, and simmer an additional 10–12 minutes until heated through.
  3. Serve over hot gnocchi. Sprinkle with parmesan and chopped parsley.

 

 

(Risotto Quattro Formaggi) Italian Rice with four cheeses

This rice is very rich and creamy. The four cheeses create a complex flavor profile.

Serves 4 | Preparation: 25–30 minutes

Ingredients

  • 2 tablespoons olive oil
  • ½ cup onion, finely chopped
  • 1 cup Arborio rice
  • 2 tablespoons dry white wine
  • 3–4 cups chicken broth
  • ½ cup ricotta cheese
  • ¼ cup mozzarella, shredded
  • ¼ cup blue cheese (or gorgonzola)
  • ¼ cup parmesan, grated
  • 1 tablespoon fresh parsley, chopped

Preparation Method

  1. Heat oil in a large saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes.
  2. Stir in rice, and cook 3–4 minutes, stirring. Add wine, and cook until liquid evaporates.
  3. Start with half cup of broth poured over rice mixture. Stir often while cooking. When liquid has evaporated, repeat 1 cup at a time.
  4. When rice is creamy and softened, remove from heat and stir in all cheeses. Sprinkle with parsley prior to serving.

 

 

Veal Scaloppini with Marsala and Mushroom Sauce

The veal is made even tender by flattening out prior to cooking. Marsala wine and mushrooms create a flavorful, quick sauce.

Serves 4 | Preparation: 25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound veal scaloppini, flattened
  • 1 cup sliced mushrooms
  • 1 small clove garlic, thinly sliced
  • Flour for dredging
  • Sea salt and freshly ground black pepper
  • 1 cup veal stock
  • 1 cup dry Marsala wine
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard

Preparation Method for the scaloppini

  1. Pound out the veal with a mallet or rolling pin to about ¼ inch
  2. In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat. When the oil is hot, dredge the veal in flour. Salt and pepper both sides. Dredge only as many as will fit in the skillet.
  3. Cook veal about 1 minute on each side or until cooked through. Remove from skillet, and place on an oven-proof platter. Keep warm, in oven, while remaining veal is cooked.

Preparation Method for the Marsala sauce

  1. In the same skillet, add 1 tablespoon of olive oil. On medium-high heat, sauté mushrooms and garlic until softened. Remove the mushrooms from the pan and set aside.
  2. Add the veal stock and loosen any remaining bits in the pan. On high heat, let reduce by half, about 6-8 minutes. Add Marsala wine and lemon juice and in the same manner reduce by half, about 6–8 minutes. Add the mushroom back in the saucepan, and stir in the Dijon mustard. Warm for 1 minute on medium-low heat. Remove from heat, stir in the remaining butter to make the sauce silkier.
  3. To serve, pour sauce over veal, and serve immediately.

 

 

Classic Tiramisu in a Glass

Is there a better way to finish a great Italian meal than have a creamy delicious tiramisu? I think not! This recipe calls for all the traditional ingredients we use to make this classic dessert.

Serves 6 | Preparation: 3h30 minutes or more

Ingredients

  • 1½ pounds mascarpone
  • 6 eggs
  • ⅔ cup sugar
  • 2 teaspoons of vanilla
  • 1 cup Espresso – very strong
  • Amaretto liquor (optional)
  • 18 Lady fingers cookies
  • Cocoa powder
  • Mint leaves for decoration

Preparation Method

  1. Beat eggs, sugar, and vanilla about 8-10 minutes, until it’s very smooth and the cream has become fluffy and almost white. Incorporate the mascarpone cheese, and mix for an additional 4 to 6 minutes.
  2. Prepare the espresso so it is very strong. Pour the coffee into a shallow bowl, and if desired, add some amaretto to taste. Break the lady finger cookies in two before soaking. Soak the cookies one piece at a time very quickly, literally in and out of the coffee. Let rest on a plate.
  3. To assemble the tiramisu, deposit 1 tablespoon of the mascarpone cream at the bottom of serving glass, just so it barely covers the bottom. Place 2 or 3 pieces of the soaked cookie, and cover with the mascarpone cream. Lightly sprinkle with cocoa powder. Repeat another layer of cookies and cream and cocoa powder until the glass is almost filled. Finish with the cocoa powder.
  4. Refrigerate at least 3 hours before you are ready to serve.
  5. Decorate with fresh mint leaves.

 

 

***These recipes and more are found in Gabriella Lepore’s Mangia! Classic Italian Recipes. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Authentic Italian Recipes!

Delicious Authentic Italian Recipes!

Have a taste of Italy with these recipes!

Chicken Carbonara Rigatoni

Serves 4–6 | Prep. time 15 minutes | Cooking time 4–6 minutes

Ingredients

  • ½ cup Parmesan cheese, grated, divided
  • 2 egg yolks, beaten
  • 1 pound rigatoni
  • ½ cup butter, melted
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • Ground pepper to taste
  • 1 pound ground chicken breast

Directions

  1. Add salted water to a medium saucepan or skillet and heat it over medium heat.
  2. Add the pasta and cook as per package directions. Drain water and set aside.
  3. Melt the butter in a medium saucepan or skillet over medium heat.
  4. Add chicken and brown the meat until cooked through about 4-5 minutes.
  5. Add ¼ cup of the Parmesan cheese as well as the egg yolks, cream, salt, and pepper. Stir with a whisk or wooden spoon taking care to release the bits of flavor stuck on the bottom the pan. Cook for about 5 minutes.
  6. Mix in the cooked rigatoni and simmer the mixture for 15 minutes, stirring occasionally. Sprinkle with the remaining Parmesan cheese and serve warm.

 

Neapolitan Pizza

Serves 6-8 | Prep. time 15 minutes | Cooking time 3-8 minutes

Ingredients

  • 1 thin-crust or any dough of choice
  • 1 cup mozzarella di bufala
  • 1-2 cloves garlic, sliced very thinly
  • 2 eggs, beaten
  • Coarse sea salt and freshly ground black pepper, to taste
  • Fresh basil leaves
  • 1 tablespoon extra-virgin olive oil

Directions

  1. Preheat oven to hottest temperature (500-550°F for most home ovens), with a rack, positioned closest to grill. When well-heated, turn on the grill.
  2. Place the crust in a heated skillet or non-stick pan and cook until dough begins to puff up and bottom begins to brown, about 1-3 minutes.
  3. Transfer to pan or pizza peel.
  4. Tear mozzarella di bufala and scatter over dough.
  5. Sprinkle with garlic.
  6. Drizzle with beaten eggs over the pizza and season with salt and pepper.
  7. Top with basil leaves and drizzle with olive oil.
  8. Place under the grill and bake until eggs are just set and crust is browned, about 2-5 minutes.
  9. Serve hot.

 

Osso Buco in a Tomato Sauce with Creamy Polenta

The veal shanks are slowly cooked in a tomato-based sauce and served on a bed of creamy polenta. Italian comfort food at its best.

Serves 4 | Prep. time 25 minutes | Cooking time 2 hours

Ingredients

  • 4 veal shanks, about 8-9 oz. each
  • ½ cup or more all-purpose flour for dusting
  • 2 onions, diced
  • 1-2 carrots, diced, about 1 cup
  • 1 celery stalk, diced
  • 3 cups veal or chicken stock
  • 1 cup dry white wine
  • 1 can Italian-style stewed tomatoes (14 oz.)
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dry basil)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dry sage)
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper

For Creamy Polenta

  • 1½ cup yellow cornmeal, fine or medium
  • 3 cups milk
  • 3 cups cold water
  • ½ cup butter
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon sea salt
  • Sea salt and freshly ground black pepper

Directions

  1. Rinse veal shank under cold water, and pat dry with paper towels.
  2. Dust shanks with flour.
  3. In a large, deep skillet, warm the olive oil on medium-high heat. When the oil is hot, brown veal shanks on each side until golden brown. Remove veal shanks from skillet and set aside.
  4. Add onions, carrots, and celery. Fry for 2-3 minutes until the vegetables are tender and fragrant. Add wine and deglaze by loosening any remaining bits of meat in the skillet.
  5. Add veal shanks back to the skillet. Add stock, tomatoes, basil, and sage. Increase the heat to high, and bring to a boil. Season with salt and pepper to taste. Cover with a lid. Reduce heat to medium, and let simmer for 2h00 or until the veal shank are well cooked and tender.
  6. In the meantime, prepare the polenta. Add the water, milk, and salt to a large saucepan. Bring to a boil on high heat, whisking continuously to avoid lumps. Reduce heat to medium-low, and let simmer for about 30 minutes. Stir frequently until it becomes thick and velvety. Add Parmesan cheese and butter. Taste and adjust the seasonings with salt and pepper. If the polenta’s texture becomes too dense, adjust with some water.
  7. To serve, place a generous amount of polenta on plate, and top with a veal shank and its sauce.

 

Caesar Salad

Serves 6 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

Caesar Salad Dressing

  • 2 small cloves garlic, minced
  • 1 teaspoon anchovy paste
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Croutons

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, halved
  • 3 cups French or Italian bread, sliced into ½-inch cubes
  • Salt and pepper

For salad

  • ½ cup Parmesan cheese, shredded, plus more for topping if desired
  • 2 heads romaine lettuce, torn into bite-sized pieces

Directions

For the dressing

  1. Whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
  2. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper. Mix well.
  3. Taste and adjust the proportions to your liking.
  4. Will keep, refrigerated, for 2 weeks.

For the croutons

  1. Preheat the oven to 350°F.
  2. Heat the butter, olive oil, and garlic in a saucepan over low heat.
  3. Remove the saucepan from the heat as soon as the butter has melted.
  4. Let it stand for 10 minutes, and then remove the garlic.
  5. Toss in the bread cubes, and mix to coat.
  6. Spread the bread cubes on the baking sheet, and bake until the croutons are golden brown (about 10 minutes), shaking the pan once or twice.
  7. Remove the pan from the oven and set it aside to cool.

To assemble the salad

  1. Toss the lettuce and croutons in the dressing until well coated.
  2. Sprinkle on the Parmesan cheese and toss lightly.
  3. Sprinkle more Parmesan on top, if desired, and serve.

 

Traditional Panna Cotta with Berries

Panna cotta is served as sweet treat to celebrate a special occasion. You have to plan ahead as it needs at least 6 hours to rest in the refrigerator before serving.

Serving: 4 | Preparation: 6h20 minutes or more

Ingredients

  • 2 cups heavy cream
  • 2½ tablespoons granulated sugar
  • 3 tablespoons milk
  • 1 gelatin leave*
  • 1 vanilla bean pod – scraped seeds

For the topping

  • 1½ cups fresh berries of your choice
  • ¼ cup sugar
  • ¼ cup water
  • Mint leaves

Directions

  1. Place gelatin leaf in a saucepan with cold water. Place saucepan over medium-high heat and just before it starts to boil, remove the saucepan from the heat and squeeze gelatin. Add milk to a small bowl. Add gelatin to the milk. Stir gelatin with a spoon until dissolved.
  2. Combine fresh cream with the sugar and vanilla seeds in a medium saucepan. Heat over medium-high heat and bring to boil, stirring frequently.
  3. When it boils remove from the heat and add milk-gelatin mixture. Mix well and pour into 4 ramekins. Place in refrigerator, overnight or at least for 6 hours.
  4. Prepare the topping; Combine sugar and water in a small saucepan and heat over medium-high. Bring to simmer and continue simmering for 5 minutes; add berries and stir well. Let it simmer for 2-3 minutes and set aside to cool.
  5. To remove the panna cotta from the molds, place the ramekins in a bowl of boiling water for 1-2 minutes. With a knife, delicately unmold the sides, reverse and place on a plate. Drizzle with prepared berries topping. Decorate with mint leaves.

 

*Note: you can find gelatin leaves in fine Italian grocery stores. If you cannot find any, you can use 1 teaspoon of unflavored gelatin powder (half a packet). The method to prepare the gelatin to add to the cream mixture is to sprinkle the gelatin with 1½ tablespoon of cold water in a small bowl. Stir with a spoon and let it rest for 10 minutes until the gelatin has dissolved. Continue the recipe as described.

 

 

***These recipes and more can be found in Sarah Spencer’s A Taste of Italy: Traditional Italian Cooking Made Easy with Authentic Italian Recipes. To get your own copy, click on the cover or here.

Italy Recipes

To download and print a copy of the recipes above, click here.