Italian Recipes
82 recipes from Italian cuisine, including Pasta Carbonara, Classic Beef Lasagna and Garlic Bread. 35 are vegetarian and 29 take less than 30 minutes.
Spaghetti ai Frutti di Mare
Seafood spaghetti from Italy's southern coasts — mussels, clams, prawns and squid cooked fast with garlic, chilli, white wine and cherry tomatoes, the spaghetti finished in their juices so it tastes of the sea.
Tagliata
The Tuscan way with a good steak — seared rare, rested, sliced across the grain and fanned over rocket with rosemary oil, Parmesan shavings and a few drops of aged balsamic.
Pasta al Salmone
The 1980s Italian trattoria favourite — short pasta in a pale pink sauce of smoked salmon, cream and a spoonful of tomato, brightened with lemon zest and dill and ready in twenty minutes.
Chicken Marsala
An Italian-American restaurant classic — thin chicken escalopes, floured and browned, then finished in a glossy pan sauce of Marsala wine, mushrooms and stock, rounded off with butter.
Caponata
Sicily's sweet-and-sour aubergine stew — fried aubergine with celery, onion, tomato, capers and green olives, sharpened with vinegar and sugar; better the next day and served at room temperature.
Pasta ai Funghi
Pasta with mushrooms cooked trifolati, the Italian way — fried hard in olive oil with garlic and parsley until browned, deepened with a handful of dried porcini and finished with butter and cheese.
Biscotti
Tuscany's twice-baked almond biscuits from Prato, the cantucci — a butter-free dough baked as a log, sliced and baked again until dry and crunchy, made for dunking in vin santo or coffee.
Courgette Frittata
Italy's open omelette, cooked slowly on the hob and finished under the grill rather than folded — here with golden courgettes, spring onions, Parmesan and mint, good hot or at room temperature.
Spaghetti and Meatballs
The Italian-American Sunday classic — soft beef and pork meatballs, kept tender with milk-soaked bread and Parmesan, browned and then simmered in a garlicky tomato sauce that clings to the spaghetti.
Ricotta and Spinach Ravioli
Fresh egg pasta filled with ricotta, spinach, Parmesan and nutmeg, cut into squares and served the northern Italian way, in butter foaming with sage leaves.
Pasta Primavera
An Italian-American dish born in a New York restaurant in the 1970s — pasta tossed with crisp-tender green vegetables, cherry tomatoes, butter, cream and Parmesan, built around whatever is young and green.
Torta Caprese
Capri's flourless chocolate and almond cake — dense and moist inside under a thin, crackled crust. Ground almonds and whisked eggs take the place of flour, so it is naturally gluten-free.
Insalata di Rinforzo
The Neapolitan Christmas Eve salad of boiled cauliflower with pickled peppers, olives, capers and anchovies in a sharp dressing, named 'reinforcement' because it is topped up and eaten right through the holidays.
Bagna Cauda
Piedmont's “hot bath” — garlic softened in milk, then melted with anchovies into olive oil and butter and kept warm over a flame at the table for dipping raw and roasted autumn vegetables.
Calzone
Naples' folded pizza — a half-moon of pizza dough sealed around ricotta, mozzarella, salami and black pepper, baked until puffed and blistered while the filling melts inside.
Pizza Capricciosa
The everything-on-it pizza of Italian pizzerias — a thin, blistered base under tomato and mozzarella, topped with cooked ham, mushrooms, artichoke hearts and black olives.
Porchetta
The herb-stuffed roast pork of central Italy's market stalls — pork belly rolled around garlic, fennel seed, rosemary and lemon zest, then roasted slowly until the meat is juicy and the skin shatters.
Parmigiana di Melanzane
The southern Italian aubergine bake — fried aubergine slices layered with thick tomato sauce, basil, mozzarella and Parmesan, baked until bubbling and rested so it cuts into neat squares.
Cannelloni
Italy's Sunday baked pasta — pasta tubes filled with a slow-cooked beef and pork filling, laid on tomato sauce, covered with béchamel and Parmesan and baked until golden and bubbling.
Vitello Tonnato
Piedmont's cold summer classic — veal poached with vegetables and white wine, sliced paper-thin and covered with a creamy sauce of tuna, anchovies, capers and mayonnaise.
Bruschetta
The Italian tomato toast — thick slices of country bread grilled, rubbed with raw garlic and piled with ripe tomatoes, basil and good olive oil; it is only ever as good as the tomatoes.
Beef Carpaccio
Created at Harry's Bar in Venice in 1950 — raw beef fillet sliced paper-thin, dressed with lemon and olive oil and topped with rocket, capers and shavings of Parmesan.
Ciabatta
The Italian slipper loaf, created near Venice in 1982 — a very wet dough built on an overnight biga and folded rather than kneaded, giving a thin, crisp crust and a crumb full of large, glossy holes.
Pesto Rosso
Southern Italy's red pesto — sun-dried tomatoes, toasted almonds, basil and pecorino blitzed with olive oil into a sweet-sharp sauce for pasta, made in ten minutes from the store cupboard.
Frequently asked questions
How many recipes from Italian cuisine are on svcs.bg?
82: 58 cooking recipes, 12 salads, 9 sauces and 3 cocktails.
What are the classic dishes from Italian cuisine?
Among the recipes here: Pasta Carbonara, Classic Beef Lasagna and Garlic Bread.
What is the quickest recipe from Italian cuisine?
Aperol Spritz, in about 2 minutes. Hugo Spritz (5 min) and Negroni (5 min) are quick too.
Are there vegetarian recipes from Italian cuisine?
Yes, 35 of the 82 are vegetarian, for example Caponata, Pasta ai Funghi and Biscotti.
How is a recipe's cuisine decided?
By its tag: this page lists every recipe tagged "italian". A recipe can belong to more than one cuisine.