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Lasagne sopraffine

Lasagne sopraffine

This recipe represents a healthy, alternative version of the more famous traditional Italian lasagne. Thanks to the 'radicchio Trevisano', a particular kind of radicchio chicory with long leaves, you'll have a delicious and filling dish that not only will be good to your taste buds, but to your health too! Give it a try and get ready to fall in love with its outstanding, vegan taste!

Lasagne with bolognese sauce & mushrooms

Lasagne with Bolognese sauce & mushrooms

Lasagne is the name of one of the most ancient pasta forms, usually rectangular or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way to today. Across the centuries the recipe evolved until it became what we nowadays know as Lasagne alla Bolognese.

Lasagne with summer vegetables

Lasagne with summer vegetables

Lasagne is the name of one of the most ancient pasta forms, usually rectangular- or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way as today. In this recipe we suggest a modern, vegetarian version of this typical Italian dish, ideal in Summer, when the featured vegetables are in season!

Lasagnetta with asparagus, leeks & Provolone

Lasagnetta with asparagus, leeks & Provolone

Lasagne is the name of one of the most ancient pasta varieties, usually rectangular- or band-shaped and thicker than tagliatelle. Already known at the time of the Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way to today. Here we suggest a modern, vegetarian version of this typical Italian dish, ideal in spring, when asparagus are in season!

Lemon risotto with langoustines and wild rocket

Lemon risotto with langoustines and wild rocket

This lemon, langoustine and wild rocket risotto is a particularly refined and rich dish. Since it takes some time to prepare, it is ideal for special occasions, like for instance Christmas lunches and dinners. Thanks to the delicate, but still savoury, combination of langoustines and brandy, this recipe well deserves its place as one of your festive occasions menus.

Linguine in bell pepper cream sauce

Linguine in bell pepper cream sauce

Bell peppers and tomatoes remind us of warm summer days, when they are in season and therefore easily found in the market, fresh and ripe. Their delicate sweet flavour, as well as their bright, vibrant colours, enrich all kind of recipes. That's why Italians love them so much! In this dish we suggest you to use 'perini' tomatoes (also known as plum tomatoes), which are particularly tasty.

Linguine in walnut cream sauce

Linguine in walnut cream sauce

A very easy and quick sauce, yet incredibly delicious. This walnut cream sauce is very versatile and can be used on any kind of pasta. In this recipe we suggest you use linguine, but you can let your fantasy run wild and choose the pasta variety you like the best, even macaroni. A delicate, exquisite dish that will seduce you and your tablemates!

Linguine with pesto Genovese

Linguine with pesto Genovese

Pasta with pesto sauce is a typical dish from the Liguria region (that's why the sauce is called 'Genovese'). The best basil to make this amazing pasta dressing is the Ligurian one, which has smaller leaves, with a much more delicate flavour, and doesn't turn 'black' once blended. But to be honest, the other varieties do the trick too!

Linguine with tuna, leeks and capers

Linguine with tuna, leeks and capers

This is a very simple, yet amazingly tasting, pasta recipe! The sweet leek flavour meets the savourier tuna fish and capers on a bed of linguine. To crown it all, a dusting of Parmigiano Reggiano. A mouth-watering experience!

Macaroni and chickpeas

Macaroni and chickpeas

Pasta with chickpeas is a very filling starter or one pot dish, mainly made of chickpeas, vegetables and pasta. This dish is of peasant origin and is particularly suitable in winter, when its warmth can be fully appreciated (this, though, doesn't stop you from enjoying it during spring, summer or autumn!). The recipe can be altered according to personal tastes to create different versions of the same dish.

 
Macaroni with tuna and sautéed vegetables

Macaroni with tuna and sautéed vegetables

This is a very tasty recipe, ideal on spring and summer days, when most of the ingredients are in season and therefore tastier! The vegetables, cut 'à julienne', perfectly match the sweetness of the fresh cherry tomatoes and the flavour of the diced onion and garlic. The tuna fish topping adds a further note of freshness and provides proteins, therefore balancing this recipe from a nutritional point of view. 

 
Mushroom risotto

Mushroom risotto

Mushroom risotto is a classic dish, especially in autumn when the key ingredients are in season. It is characterised by a tasty and aromatic flavour, particularly if made with the king of mushrooms: the porcini mushroom. Its flesh doesn't turn black after having been cut and keeps its scent even after cooking. Moreover, mushrooms are not only delicious ingredients, but also valuable allies for good health.

 
Mussel, tomato and oregano Risotto

Mussel, tomato and oregano Risotto

With this recipe we show you how to prepare a delicious mussel risotto: thus, you'll have a seafood starter, which will be sophisticated and delicate yet simple, all at the same time, particularly ideal for a romantic dinner or a special occasion. Its refined taste will satisfy even the most demanding of palates. Just make sure you get fresh mussels, and you're ready to amaze your guests with this summery dish!

Orecchiette with tomatoes, borage and almonds

Orecchiette with tomatoes, borage and almonds

Orecchiette are a very typical pasta shape from southern Italy and are much loved all over the Country. Although the dough is very easy to make (you only need flour, water and a little salt), it takes time and a lot of practice to get the right 'little ear' shapes! Try out this delicious pasta variety with some wild borage, cherry tomatoes and almonds and enjoy its extraordinary taste!

Panzanella

Panzanella

Panzanella is a favourite in central Italy, very famous in Tuscany, Marche and Lazio. The original recipe calls for stale bread, red onion, basil, olive oil, vinegar and salt, but over time more ingredients, such as fresh tomatoes and cucumbers have been introduced.

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