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Saffron and gold leaf Risotto

Saffron and gold leaf Risotto

This recipe, saffron and gold leaf risotto, owes its fame to the renowned Italian chef Gualtiero Marchesi, who first created it. Of course, this is not his exact recipe since he won't reveal it, but we think this one will do justice to the original one!

Saffron and mushroom Risotto

Saffron and mushroom Risotto

Saffron and mushrooms risotto is a savoury, typical autumn starter. In fact, the best results can be obtained by using freshly harvested Porcino mushrooms, which can release their characteristic aroma, lending the dish its unmistakable flavour. Adding saffron further enhances the taste of this simple, yet elegant recipe. Feel free to serve it on any occasion, be it an informal get-together with friends or a special day.

Saffron Risotto

Saffron Risotto

A traditional Milanese dish
Salad with tuna, peppers, mango and almonds

Salad with tuna, peppers, mango and almonds

This whole, very colourful dish evokes memories of Mediterranean summers and sunny days spent at the beach. The taste of the exotic mango with the Italian bell peppers, green leaves, tuna and almonds, makes this a balanced, highly nutritious salad, ideal for those watching their weight too. The perfect dish for a tasty, yet simple, lunch or dinner, great served with some homemade bread. 

 
Tuna with Salsa Verde

Sicilian Style Tuna with Salsa Verde

In this recipe, the sea and the mountains meet to bring forth new tastes: in fact, our suggested tuna steak dish is dressed with a tipical 'mountain sauce', salsa verde. Its origins are to be found in the north of Italy, and in particular in Piedmont, where it is called 'bagnet vert'. Traditionally served with boiled meat, this sauce has become popular and it now compliments many other dishes such as appetizers, vegetables or, like in this recipe, fish. 

 
Spaghetti alla carbonara with tuna & courgettes

Spaghetti alla carbonara with tuna & courgettes

Pasta alla carbonara is a typical dish from the Lazio region, more particularly from Rome, made with basic ingredients (eggs, pig's cheek or bacon, pepper and cheese) and characterised by intense flavour. Here we suggest a recipe variation, replacing the bacon with tuna and adding courgettes for a nice touch of colour. Try it out and never forget: improvisation and creativity are the very heart of Italian cuisine!

 
Spinach with nuts, fresh cheese & Balsamic vinaigrette

Spinach with nuts, fresh cheese & Balsamic vinaigrette

The leafy green vegetable we chose for this salad was Popeye's favourite food but, unlike the famous sailor, we prefer to consume it raw instead of having it coming out of a tin! The right time of the year for spinach is from November until March, when it is in season and can therefore deliver its richness in terms of nutrition at its very best: vitamin A and C, copper, potassium, zinc, calcium, phosphorous and lutein (which is good for your eyes) among others. Try out this delicious dish, where spinach meet cheese and nuts, all topped with a yummy vinaigrette!

Steamed crayfish marinated in pink pepper

Steamed crayfish marinated in pink pepper with Gastronomic Glaze

Here comes an up-market, elegant recipe that all your guests will appreciate! If you thought that cooking crayfish was hard, we want you to reconsider and allow us to show you how to prepare a delicious dish with it in a very short time! Serve it as part of a buffet, as an appetiser, or make bigger portions for a gourmet main course!

Strawberries with Balsamic Vinegar

Strawberries with Balsamic Vinegar

Here comes a fresh, original and unbelievably easy recipe for a dessert or a rather eccentric salad: the sweetness and tenderness of the strawberries marry beautifully with the stronger Parmigiano Reggiano flavour, and both tastes are enhanced by the balsamic vinegar drops. You can serve it as a dessert or you can enjoy it as a salad on warm spring and summer days, in which case, feel free to add some greens!

Strawberry semifreddo with Balsamic Vinegar

Strawberry semifreddo with Balsamic Vinegar

Cakes and baked sweets are always a nice dessert, but in spring or summer there is something we crave far more: ice cream! This recipe shows you how to create a fantastic, fruity, semifreddo - that is a creamier ice cream - with a few basic ingredients! Make sure you get tasty, organic strawberries for best results.

Stuffed veal in tomato sauce

Stuffed veal in tomato sauce

This recipe, originating from the northern region of Lombardy, perfectly matches the tenderness of veal rump with a complimentary flavourful spicy filling, creating a colourful, yet delicate main course. The tomato sauce provides extra moisture, balancing out the texture of the meat and harmonising its taste. Perfect for a sunday lunch or a special occasion, this dish will please the most demanding of palates! Serve with a nice Amarone della Valpolicella and rest assured that it will be a success!

Sweet ricotta mousse

Sweet ricotta mousse

Ricotta is a typical and very versatile Italian cottage cheese: it can be eaten along with savoury dishes, be an ingredient of a savoury dish itself (e.g. pasta with ricotta, quiche..) or it can be a great dessert component! The dessert we suggest in this recipe is a real delicacy - sweet and 100% natural and wholesome at the same time! Feel free to enjoy it.. without the guilt!

Tagliatelle with crispy bacon, goats' cheese & artichokes

Tagliatelle with crispy bacon, goats' cheese & artichokes

A typical cold-season vegetable, the best time of the year to prepare artichokes is definitely from November to May. With this recipe we want to give you one more idea on how to enjoy them! This dish will make a quick, really fanciful, starter: the Tagliatelle pasta is dressed with a creamy cheese sauce and with the sautéed, savoury artichokes and bacon. In case you want to make this recipe suitable for vegetarians, just replace the diced bacon with sliced (or minced), roasted almonds! Enjoy hot or lukewarm.

Tagliatelle with fresh green pesto & shrimps

Tagliatelle with fresh green pesto & shrimps

Here comes a first course that combines two famous ingredients of the Ligurian culinary tradition: pesto and shrimps! In less than one hour you'll have a simple, yet extraordinary dish! You can enjoy it hot or cold, so it also makes a great buffet component! Ideal in summer, when both basil and rocket are broadly available.

Tagliatelle with Prawns

Tagliatelle with Prawns

Pasta is a one of Italians' favourite dishes, they eat it every day and never get tired of it. The following recipe shows a typical first dish of Italian cuisine, famous all over the country, but you can eat it mostly in coastal areas, where there is a wider availability of fresh fish and shellfish. Tagliatelle with prawns is not complicated to make, it's very quick and, if you don't overdo the oil, it's a light option for a perfect summer dinner.

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