Recipes tagged with « Italian »
Tomato White Bean Pasta Twist
Short pasta tossed in a chunky sauce with white beans and melted creamy cheese. Onion and garlic sautéed in olive oil with red pepper flakes, then combined with crushed canned tomatoes and fresh herbs. Beans added late to keep shape but warm through. Cheese folded in off heat to melt gently. Parsley in place of chives. A hint of smoked paprika replaces the piment broyé for a subtle smoky kick. Salt and pepper adjusted at stages. A little lemon zest brightens at the end.
Sausage Zucchini Orzo Bake
Savory pork meatballs mixed with fresh shredded zucchini roasted in a slow-reduced tomato sauce. Orzo cooked al dente then finished with broccoli grated fine and butter for richness. Balanced textures from golden browned meat to tender al dente pasta and veggie crunch. A practical meal using common ingredients with flexible swaps like turkey sausage or kale. Timing varies with oven and stove; visual cues prioritize doneness over strict minutes. Robust Parmesan flavor binding the meatballs and pasta. Broccoli added at end preserves bright green color and fresh taste. Broil step adds crisp crust, hallmark for this dish.
Linguines Lamb Ragout
Lamb shoulder cubes browned then simmered in crushed tomatoes and beef broth with kalamata olives replaced. Cooking done in pressure cooker saves time but watch for aroma cues. Onions softened to sweetness key. Pasta boiled al dente separately then combined with sauce. Olive substitution shifts flavor toward briny depth. Total cooking around 55 minutes with focus on texture and doneness rather than clock.
Chicken Fettuccine Twist
A creamy pasta dish with tender chicken strips in a cheesy sauce made with creme instead of heavy cream, zested Parmesan swapped for Pecorino Romano, and fettuccine replaced by pappardelle. Butter and garlic provide foundational flavor. Water reserved from pasta cooking to adjust sauce consistency. Elevated timing and heat control keep chicken moist, sauce silky, and pasta al dente. Salt and pepper balance all. A hint of lemon zest adds brightness without overpowering. No eggs or nuts. Four servings.
Walnut Cream Tagliatelle Remix
Tagliatelle tossed in a reinvented walnut cream sauce with toasted pecans and aged pecorino Romano. Artichoke hearts swapped for sun-dried tomatoes for a tangy bite. Cream sauce incorporates cashew butter for added silkiness. Pasta cooked al dente, saved cooking liquid to adjust sauce texture. Garnished with crunchy pecans and extra grated pecorino at serving. A vegetarian, egg-free dish balancing creamy, nutty, and tangy notes using simple pantry staples.
Broccoli Sausage Stuffed Potatoes
Large red or Russet potatoes baked then hollowed. Filling blends tender broccoli florets with browned Italian sausage, sharp cheddar, and creamy butter-milk mash. Quick steam for broccoli locks color and crunch, then chilled fast. Sausage pan-fried for deep caramelization. Baking finishes with cheese melted and browned. Balanced texture: soft potato shell with savory, slightly crisp topping. Sub potato with Yukon gold for more buttery taste. Swap sausage for chorizo for smoky heat or use turkey sausage for leaner dish. Milk can be almond or oat for dairy-free, butter replaced with olive oil tied into sausage fat. Keep potato walls 1/4 inch thick to hold stuffing without breaking. Crisp base by trimming potato bottoms avoids wobble in oven. Look for bubbling cheese and slight browning to know done. Serves 4 hungry eaters.
Butternut Gnocchi with Chanterelles
Gnocchi made from roasted butternut squash blended with pecorino and spiced lightly with nutmeg. Pancetta crisps up in butter, mingles with chanterelles and shallots, deglazed with prosecco. Zucchini ribbons add freshness, toasted smoked almonds bring crunch and depth. Four yolks spooned atop, Parmesan shavings finish the dish. Texture contrast, earthy aroma, and balance between sweet, savory, smoky layers.
Salted Chocolate Panforte
Dense nut and fruit cake, rich with dark chocolate, cocoa, and warm spices. Combines roasted nuts and dried fruits, bound by a honey-sugar syrup with amaretto and citrus zest. Baked until caramel edges appear with a slightly firm center. Finished with a fleur de sel dark chocolate ganache layer. Stores well, flavors deepen over weeks.
Caramelized Cauliflower Gnocchi
A twist on gnocchi with caramelized cauliflower sliced thick to crisp edges in browned butter. Garlic hits sharply, vegetable broth reduces until syrupy, coating soft gnocchi tossed last with fresh herbs and sharp pecorino. Swappable ingredients with time-saving tips. A rustic, no-fuss dish that fills the plate and the belly.
Crispy Gnocchi Carbonara Twist
Gnocchi roasted until golden-crisp mingled with smoky guanciale and sweet shallots. Tossed with sautéed asparagus tips replacing peas, Parmesan swapped for aged Grana Padano. Finished bubbling in oven, topped with an egg yolk nest. Mouthfeel shifts: crunchy edges, soft centers, creamy rich pockets of yolk merging heat and fat. Aromas punch smoky pork, caramelized onion, sharp cheese. Technique focuses on texture contrast, flavor layering, timing to avoid rubbery gnocchi. Essential swaps and timing adjustments keep it flexible in everyday kitchens. No salt added late; rely on cured meat and cheese saltiness. Visual cues over timing emphasized; a classic carbonara feel with a fresh green twist.
Drunken Panettone Twist
Reimagined Italian treat soaking day-old panettone slices in a quick limoncello and maple syrup bath. Fresh mango replaces pineapple for a vibrant tang, topped with airy coconut cream instead of vanilla ice cream. Quick boil infuses aroma; soak till visibly plumped, not soggy. Emphasis on texture contrast and layering flavors. Simple but precise. Uses familiar pantry swaps. Perfect for last-minute desserts with a boozy edge and tropical brightness.
Gluten-Free Gnocchi Sage Butter
Gnocchi with a twist: sweet potato replaces Russet for subtle earthiness. Tapioca starch substitutes for fécule de pomme de terre; can’t always get that here. Reworked steps for flow and texture control. Sage butter enriched with browned garlic and toasted pine nuts adds crunch and aroma. Cook gnocchi in small batches—feel the pillowy bounce when done. Crisp sage leaves separately for sharp texture contrast. Simple, clean, foolproof gluten-free gnocchi with layers of flavor and crunch.
Cherry Tomato Focaccia
Focaccia with two types of cherry tomatoes, infused with fresh herbs and garlic. Olive oil-rich dough spread thin, dotted with dimples, baked golden crisp. Aroma of rosemary and thyme lifts the kitchen. A rustic loaf with a tender crumb inside, crust crisping just right. Uses yellow and red tomatoes, switched to kalamata olives and caramelized onion for twist. Perfect for vegan diets, free of nuts and dairy. Timing shifts slightly. Watch dough rise and colour, not just clock.
Cherry Tomato Pasta Gremolata
Slow-roast cherry tomatoes in olive oil with garlic, thyme, and a pinch of chili flakes until caramelized and bursting. Toss with pasta cooked al dente, adding a gremolata of lemon zest, parsley, and toasted sunflower seeds instead of traditional pine nuts. Swap standard spaghetti for bucatini for a chewier bite. A drizzle of browned butter adds a nutty depth. Timing hinges on soft-skin tomatoes collapsing, pastas offering toothy resistance, gremolata fresh with zing. Involve textures — juicy bursts against herbaceous crunch. Flexible substitutions for herbs, nuts, pasta shapes. Advice for rescuing excess sauce or overcooked noodles.
Spicy Shrimp Pizza Twist
A fiery shrimp pizza featuring thick crust, a punchy tomato sauce with chili flakes and fresh herbs, topped with sautéed shrimp infused with garlic and white wine. Uses mozzarella and a blend of parmesan for a sharper finish. The dough is portioned for medium pizzas with a cornmeal dusted crust baked on a hot pizza stone. Step-by-step guide prioritizes look, smell, and texture cues for doneness. Substitute shrimp with scallops or firm fish for variation. Slightly adjusted timing and ingredient proportions create balance without losing bite.
Chicken Pesto Macaroni
Macaroni tossed with basil pesto, pan-seared chicken strips, and juicy grape tomatoes paired with soft burrata chunks. A spin on classic Italian flavors, swapping bocconcini for rich burrata and standard tomatoes for grape tomatoes to boost sweetness. Olive oil and lemon juice offer brightness, balancing the creamy pesto. Cooking macs al dente keeps firm bite, avoiding mush. Chicken gets a golden crust from proper preheating and oil use. Assembly cold and hot provides contrasting textures.
Rustic Homemade Pici
Handmade Tuscan-style pasta made from a blend of fine semolina and unbleached all-purpose flour, lightly salted and bound with hot water to jumpstart gluten formation. Rolled and shaped by hand into thick rustic noodles, ideal for holding chunky sauces. Simple ingredients, no eggs or dairy. Dough texture key, sticky but firm. Precise handling avoids overworking. Cook in salted water until tender but still offering bite. Can freeze before cooking. A straightforward base for spicy garlic tomato or hearty ragù sauces. Substitutions and timing tips included.
Rustic Tomato Basil Pici
A hand-rolled pasta merging fine semolina and spelt flour for robustness. Replaces water with hot vegetable broth for depth. Rolled into rough strands, then tossed with quick sautéed cherry tomatoes and fresh basil. Keeps firm bite with brief 7-minute cook. Finished with oil infusion and reserved pasta water for silkiness. Vegan, dairy-free, and nut-free.
White pizza zucchini trout shrimp
A white pizza with zucchini, trout, shrimp, mascarpone and parmesan. Uses 3 zucchinis, olive oil, ricotta instead of mascarpone, and smoked trout instead of fresh. Sprinkled with thyme and lemon zest. Bakes at 220 C on upside-down baking sheet 12-14 minutes until crust is golden crisp with bubbly cheese. Bright fresh herbs finish it off. Tips for dough handling and alternative topping swaps included.
Homemade Rustic Pizza Dough
Yeast dough for two 22 cm (9 in) pizzas with a chewy crust. Uses warm water, active dry yeast switched from instant, and whole wheat flour replaces half all-purpose for earthy notes. Sugar swapped for honey to feed yeast naturally. Salt reduced to balance yeast activity. Doubles hydration slightly for softer crumb. Requires a longer proof, but yields better texture and aroma. Refrigerate or freeze dough for convenience. Dough manipulations and final shaping tips included to avoid tough crust. Suitable for vegan, dairy-free diets. Adaptable with all-purpose flour. Ideal timing cues stressed over timers.
Pasta-Free Vegetarian Lasagna
Layered veggies and cheeses replace pasta in this slow-cooked, hearty lasagna variant. Tomatoes roasted until their skin slips off effortlessly. Tofu browned with shallots for texture and flavor. Artichokes chopped fine, a creamy ricotta blend with a spinach substitution. Romaine leaves hold layers instead of noodles. Asparagus blanched crisp-tender for bite. Mozzarella tops it all, browned golden in the oven. A balanced harmony of textures, freshness, and rich fattiness without traditional pasta.
Ricotta Chocolate Sicilian Turnovers
Sicilian style ricotta filled turnovers. Fresh ricotta drained overnight, folded with sugar and dark chocolate chunks. A pliable dough with white wine and olive oil, rolled thin and cut into rounds. Fried crisply to golden. Dust with powdered sugar before serving. Keep an eye on dough moisture and frying temperature for ideal texture. Holds a day but best fresh. A slight twist with orange zest and a hint of cinnamon in filling. Almond flour replaces part of the all-purpose for subtle nuttiness and tender bite. Practical tips on draining ricotta and dough handling included.
Stuffed Shells with Spinach Ricotta
Large pasta shells filled with a creamy blend of ricotta and sautéed spinach, baked in a smoky roasted red pepper and tomato sauce. Uses different cheeses for depth and a hint of oregano for earthiness. Roasting peppers adds caramelization and smoky notes. Sauce smooth and rich, vibrant red and fragrant. Pasta al dente to hold filling without falling apart. Slow sauté of onions mellows sharpness, garlic softens. Finishes under broiler for golden cheesy crust. Vegetables well drained to avoid watery mess. Balanced savory, fresh herbs with subtle warmth from nutmeg and oregano.
Italian Sausage Patties
Homemade pork patties infused with vermouth and spices. Slightly altered quantities and two ingredient swaps create a deeper profile. Dry white wine replaces vermouth; smoked paprika replaces regular. Mix and chill the meat mixture longer to deepen flavors. Shape six patties or crumble directly in the skillet. Cook over medium heat until juices run clear and edges caramelize. The crackle of olive oil signals the right heat with a browned crust forming. Easy substitutions and timing based on sight and smell. No eggs or dairy used.
Stuffed Chicken Rolls with Sun-Dried Ricotta
Chicken breasts opened flat, filled with ricotta mixed with sun-dried tomatoes and fresh basil. Wrapped in smoked pancetta instead of prosciutto for a different smoky note. White wine replaces chicken broth for richer pasta flavor. Tagliatelle tossed with diced vine-ripened tomatoes, parsley, and olive oil, using reserved pasta water to tie it all. Chicken seared and finished in oven. Timing adjusted slightly, cooking times tweaked for texture. Streamlined cooking order to get pasta and chicken hot and ready together. The fresh herbs and wine in the pasta provide a bright contrast to creamy, savory filling. No eggs or nuts, balanced, straightforward.
Chunky Tomato Sauce Twist
Sauce like base from canned tomatoes altered. More garlic but less oil than usual. Added roasted red pepper chunks for color and flavor depth. Cooking short-ish to keep some bite, about 40 minutes. Salt and pepper to taste, with pinch of smoked paprika for subtle heat. Dense enough paste to grab pasta well.
Basic Vegan Pizza Dough
A simple unbleached all-purpose flour dough, lightly sweetened, yeast-raised for airy texture. Uses water and basic pantry staples, no dairy, eggs, nuts. Yeast and salt balanced for rising and taste, straightforward kneading and proofing. Four dough balls make medium pizzas around 31 cm (12¼ inches). Refrigeration option extends fermentation and flavor. Soft, easy to handle, suitable for hand-stretching or rolling.
Spicy Shrimp Penne
Penne pasta tossed with a spicy tomato sauce and seared shrimp, featuring garlic, crushed red pepper, and fresh herbs. A splash of white wine added for depth. Parmesan grated on top optionally. Cook time about half an hour.
Italian-style subs
Cold sandwich with mixed deli meats, provolone, and tangy marinated vegetable salad tossed with romaine and zesty dressing. Quick to assemble, with flavored oil, lemon juice, oregano, and ground fennel seeds adding a punch to the creamy dressing. Perfect size submarine rolls filled with layers of ingredients. No nuts. A bite loaded with acidic, salty, and herb notes. 4 servings, easy prep, no cooking needed.