Be an Author
Save time by prepping the shallots, garlic, tomatoes, and basil while the water for the pasta is heating up.
Recipe Details
Be sure to follow the steps in order, so all the seafood is properly cooked and the broth becomes nice and flavorful.
Recipe Details
Whole rabbit is much more difficult to part out than a whole chicken. If you can, have your butcher cut it for you.
Recipe Details
We are using baby spinach because of its convenience and tenderness. If you are using mature spinach, thoroughly rinse it first. You may want to blanch it first for a few seconds, before chopping and using in this recipe.
Recipe Details
White cannellini beans with Italian sausage in a plum tomato sauce.
Recipe Details
Sometimes called Italian egg drop soup, this is a terrific soup recipe for a chilly day!
Recipe Details
This recipe calls for added wine, which is traditional. It does add to the flavor. If you have a dietary restriction that prohibits wine, just omit.
Recipe Details
30-minute shrimp pasta with a rich, creamy tomato vodka sauce.
Recipe Details
As you cut the tomatoes, remove some of the seeds and liquid. Your panzanella will be juicy enough. Leave the crusts on the bread chunks; they will stay chewier and give the panzanella more substance. If you don't have stale bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300°F oven for 5 to 10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into mush in the salad.
Recipe Details
Our version of caponata is diced fine, like a relish. Serve it on toasted or grilled bread, or with pasta or polenta.
Recipe Details
Here's a flavorful alternative to chicken parmesan: Chicken pieces coated with Parmesan and bread crumbs, covered with a tomato basil marinara sauce, and topped with melted mozzarella.
Recipe Details
This spaghetti recipe is light on the sauce, which is more typical of how spaghetti is actually served in Italy. If you would like more sauce, you may want to thin it with water or add more canned tomatoes to the sauce. Make the sauce and boil the spaghetti simultaneously. The sauce should be done in the time it takes to heat the pasta water and cook the spaghetti. Feel free to vary the amount of sausage for the sauce. We use anywhere from 1/2 pound to a full pound of Italian sausage, half sweet, half spicy.
Recipe Details
Ditalini pasta is commonly used for pasta e fagioli, but you can use any short pasta—or you can break up vermicelli into small bits.
Recipe Details
Spaghetti is the traditional pasta for this recipe, but any kind of pasta will work.
Recipe Details
One medium tomato (1/3 pound) yields enough for a salad for one person, a large tomato (3/4 to 1 pound) yields enough for two people. So scale the recipe up or down accordingly. If you are serving 4 people, you'll need about 4 medium-sized tomatoes or 2 large tomatoes. (These proportions yield a generously portioned salad.) For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan. Feel free to omit the balsamic vinegar if you want highlight more of the flavor of the tomatoes.
Recipe Details
We've used equal amounts of ground beef and ground pork. You could also use a third each of ground beef, pork, and veal.
Recipe Details