Summer Minestrone with Pesto
In the hot summer, Italians often serve this satisfying soup chilled. Traditionally pesto is made with pine nuts, but they have been omitted in this recipe. Spoon the pesto directly on top of the soup, or pass a small bowl at the table for guests to help themselves.
Agrodolce Red Onions
Italian sweet and sour onions—called cipolline agrodolce—typically are small whole onions simmered with sugar and vinegar. But Ristorante Barbieri in Calabria uses sliced tropea onions, a variety that is a specialty of the region. We apply their technique to standard supermarket red onions. The slices are cooked briefly—just about 15 minutes—to soften them slightly. They […]
Pesto Glazed Corvina Sea Bass
An easy but really good fish recipe can be hard to find. This one can be done in a matter of minutes but is fancy enough for guests. You can use a jar of pesto you have in the fridge, but of course homemade pesto is always the best. You can garnish with a […]
Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce)
If there were a pasta bible, the first line would read, "In the beginning, God created aglio e olio." Historically, that line wouldn't really be accurate, since the evidence doesn't support the idea that garlic (aglio) and oil (olio) were the original accompaniments to pasta. But structurally—and by that I mean the way most pasta […]
Blistered Tomato Orecchiette Fresh Mozzarella
Tossed with olive oil, garlic and seasonings, cherry or grape tomatoes blister and soften in minutes under the intense heat of the broiler. We deglaze their caramelized juices with a little starchy pasta cooking water to create a simple, flavorful, no-simmer sauce for orecchiette. Chopped basil, grated Parmesan and fresh mozzarella are stirred in near […]
Pasta with Creamy Tomato Sauce
For a smooth, full-flavored pasta sauce recipe in which the tomatoes and cream would complement each other, we combined crushed tomatoes, tomato paste, and sun-dried tomatoes and added the cream to the finished tomato mixture at the last minute.
Pasta with Shrimp and Browned Butter
We build big flavor into this dish by cooking tagliatelle or pappardelle—dried pastas made with egg—in a skillet, directly in the liquid that becomes the pasta sauce. The noodles’ delicate texture pairs perfectly with sweet, briny shrimp and the nuttiness of browned butter. Use larger-sized shrimp, large or extra-large, so they remain tender and plump. […]
Rosemary Braised Lamb Shanks with Creamy Polenta
Between the fall-off-the-bone meat and the rich sauce scented with herbs and layered with flavor, this luxe-seeming meal felt intimidating to make at home. As it turns out, this meal is much more doable than it lets on.
Toasted Tortellini with Pesto Cheese Fondue
Make this fondue with your favorite blend of cheeses and swirl in your best pesto. The flavors meld together beautifully and are really amazing with toasted tortellini. The toasted tortellini surround soft, warm cheese tortellini with a crunchy, seasoned breadcrumb coating that’s just right for dipping.
The Best Italian-American Slow-Cooked Tomato Sauce
Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich. Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture.This rich and hearty red sauce tastes […]
Slow-Cooker Butter Beans With Pecorino and Pancetta
These luscious beans are inspired by pasta alla gricia, a classic Roman dish that is similar to pasta carbonara, but this recipe doesn’t require any egg yolks. The no-cream creaminess is created by vigorously stirring pecorino, sizzling pancetta, and its fat into the warm, brothy beans, all of which emulsify into a spoon-coating peppery sauce. […]
Creamy Sausage Tortellini Soup
Creamy Sausage Tortellini Soup is the ultimate comfort food. The recipe features sweet potatoes, spinach, garlic, and three-cheese tortellini – all smothered in a creamy delicious broth. This one-pot meal takes only 40 minutes to make and requires minimal cleanup as only one pan is used! Perfect dinner for busy weeknights!
Frank de Carlo’s Black Chickpea Soup
The keys to this primitive yet celebratory Italian soup are the black chickpeas and the meaty bones. The soup — Umbrian in origin — contains animal products in three forms, and each one is used judiciously and beautifully. You start by browning meaty bones of veal or pork, in olive oil, of course. (Frank […]
Prosciutto Wrapped Asparagus Bundles
You’re going to love these Prosciutto Wrapped Asparagus Bundles drizzled with Balsamic Vinegar. It’s a lot simpler to make than it sounds.If you aren’t familiar with prosciutto, it’s an Italian ham that can be baked until crispy (like it is in this recipe) or eaten as is (with a super buttery texture) on a cheese […]
Spaghetti with Pancetta, Parmesan, and Herbs
Earthy, woodsy herbs and salty pancetta, both crisped in rendered pancetta fat, infuse this simple spaghetti dish with savory depth. Parmesan cheese adds nutty, umami notes and red pepper flakes add a kick of heat, rounding everything out. Orange is a surprise ingredient in the dish. We love the muted sweetness and acidity of orange […]
Chicken Alfredo Pappardelle with Blackened Chicken
Chicken Alfredo Pasta is a creamy and comforting dish of silky pappardelle noodles, butter, garlic, Parmigiano Reggiano, and heavy cream, topped with blackened chicken. This pasta is stick-to-your-ribs good!Chicken Alfredo Pasta with egg pappardelle is one of my go-to’s when I’m craving a simple pasta that’s also hearty and creamy.This version deviates from authentic Fettuccine […]