After reading articles upon articles about Italian food, it's now time to try and make your own dished, Italian style.There are lots of original and traditional Italian recipes out there, but our Italian food recipes are authentic Italian food recipes written by Italians living in Italy. So in these pages you'll find the recipes how they are made in Italy, not some vague recollection of how nana did it, using parsley instead of oregano, because it's easier to find.
The Rite of Spring - Asparagus The Spring Time Sorcery
In the springtime, when a young man's fancy turns to baseball, mine turns to asparagus, that most regal (as evidenced by its crown like tip) of all vegetables.
Unlike truffles, (autumn's thrill) which can only be afforded once or twice a year and are limited in their preparation, asparagus fits all budgets and palates; and the recipes are endless.
Do you like salty dishes or sweet? Maybe both? Whatever your preference puff pastry is a perfect ingredient for a delicious recipe. Below you can find easy-to-follow instructions for making your own puff pastry, although if time is of the essence then a ready-made roll of store bought pastry is perfectly acceptable. Interested? Here is one great recipe for you to try, which combines puff pastry with delicious zucchini.
Cuttlefish and peas is a delicious dish that's easy and quick to make. This traditional recipe features two versions, the main difference being whether or not tomato is used. Here is a recipe for Seppioline Con Piselli in bianco ("in white"), which is the way I prefer the dish to be served. If you would like to try it with tomato just add some while the dish is still cooking.
When it starts to get hot outside many people turn away from eating meat dishes. Still love meat, but hoping to find a dish that's not so heavy for the summer months? Why not try Vitello Tonnato, calf meat seasoned with tuna sauce, which is a perfect meat recipe for those hot summer days.
Tartar meat is the perfect fresh summer dish. Prepared with raw meat and egg yolks this delicacy is famous all over the world with many international variants.
Capesante al Gratin are a tasty and classic starter, mainly served during Christmas dinners. In the most classic recipe the scallops are cooked au gratin, covering the mollusc with a mixture made of breadcrumbs, garlic, parsley and grinded cheese.
Branzino, or sea bass is a white-fleshed fish with silver scales on its belly, grey on the back and light gray on the flanks. It can reach up to a meter long and weigh 10 kg. This fish is found in abundance in the Mediterranean, the Black Sea and in the Eastern Atlantic Ocean. It's consumed all over Italy and it is called by many different regional names. Along with sea bream, branzino is one of Italy's most popular fish thanks to its optimal white flesh, which is lean, firm, aromatic, and bakes well.
Potato gnocchi are an Italian typical dish, having several local varieties. The origins of this dish can be traced back to very ancient times, even to the Roman period, when they were prepared with a cereal flour mixture boiled in some water. Later, such a preparation turned into a paste made of stale bread, flour and water; then it was prepared with flour and water solely, and during the last century, potatoes were added too.
Zabaione, also called zabaglione or “eggnog”, is an egg-based dessert, made also with sugar and liqueur. It’s an excellent and pleasant tonic served in cups. Some people like accompanying it with whipped cream anddry biscuits, or use it as an accompaniment to different sweets, as it matches them very well. The best one is, for example, the twisted millefoglie to the custard.
Malloredus, also named Sardinian gnocchetti, are definitely the most classic of the Sardinian shapes of pasta. They are shell-shaped and their length is about 2 cm up and they are prepared with bran flour and water. They are seasoned with various sauces and go by different names in different regions. In the Sassari area they are called cigiones or ciciones, in the area around Logudoro, macarones caidos, in the Nuoro surroundings, they are called cravaos.
The Piadina Romagnola has a long connection with the history of the people of Romagna. This old traditional "bread" recipe has become, with the passing of time, a traditional dish can make a name for itself in modern cooking society - from bread of the poor to a mass produced snackfood loved by many.
Spaghetti alla Carbonara is a very popular dish of pasta, cheese, eggs, pork and black pepper that was first seen in the area near Rome. Although the dish has a recent origin, perhaps not much more than 60 years ago, its history is obscure. There are four theories about its creation, none of which can be truly verified.
Bolognese ragú is certainly one of the best-known Italian sauces in the world. It is a pity that for most foreigners this classic sauce usually accompanies spaghetti, probably the sole type of pasta that the Bolognese would never match with their ragú sauce! The reasons for this rule are not known, but when it comes to food, the Bolognese have a right to be picky.
Cassoeula is a traditional Lombardo winter time dish owing its name to the casserole where it is cooked.
Another name for cassoeula is "bottaggio", from "barrel" or possibly from the French word ''potage" (soup), which many have a similar preparation. The dish, as it is currently prepared, existed by the beginning of the 20th century but there are more ancient variations are of an uncertain origin. Here are two are the most accredited hypotheses.
Panna cotta is a sort of whipped cream-based white pudding, traditionally prepared with gelatin, even if this is not necessarily the best way to prepare it. Today it is a popular dessert all over Italy, however it considered a traditional dessert of the dairy producing regions of the North.
When it comes to Italian comfort foods, Lasagne (or Lasagna) is a world-wide favorite for good reasons. Delicious, satisfying and affordable, lasagna can be made in countless variations. However the traditional method from Bologna, using that city's famous meat sauce, is arguably the best.
Risotto alla Milanese is the typical dish par excellence of the economic heart of Northern Italy, the city of Milan. This very simple dish is particularly fascinating for its golden color, conferred by saffron, the main ingredient of the recipe. Not everyone knows, though, that the traditional recipe of the Risotto alla Milanese also contains marrow from an ox bone, a fundamental ingredient for enriching the flavor. Masked, heavily spiced, multicolor dishes were the prerogative of medieval European and Arab cuisine, designed to impress the rich and powerful lords at the table.
