Italian Recipes
50 recipes found
Tagliata di Petto di Pollo al Limone (Lemon Chicken Breast Tagliata)
A quick, light and very flavoursome dish, suitable for all seasons... the lemon chicken breast tagliata is very simple t…
Creamy Chicken Marsala
Succulent chicken cutlets in a creamy mushroom sauce with a hint of Marsala wine.
Risotto alla Zuca, Taleggio, Jus di Pollo e Mandorle
Creamy risotto with roasted pumpkin, Taleggio and chicken jus, finished with almond cream.
Pistachio Torta Caprese
Creamy white chocolate and pistachio flour cake with a light, airy texture and citrus hint.
Limoncello Tiramisu
Creamy tiramisu with zesty lemon and limoncello, softly set with egg and cream.
Pumpkin Risotto with Taleggio Fondue, Chicken Jus and Toasted Almonds
A rich and creamy pumpkin risotto with Taleggio fondue, chicken jus, and toasted almonds, served directly in the cassero…
Tomato & Garlic Italian Dipping Oil
Aka “bottom of the tomato salad bowl” dip! With some freshly toasted crusty bread, this is a perfect meal in itself!
Sausage, Apple, and Sage Bread Pudding
Savoury sausage, sweet apple and sage baked in creamy bread pudding.
Porchetta & Polenta au Parmesan
A rolled pork belly, herbs, garlic confit, lemon… slow cooking and especially a crisp crackling at the end 😮💨 Melt-in-…
Creamy Lemon Zucchini Pasta
Creamy zucchini pasta with lemon, garlic and herbs, gently cooked in olive oil and cream.
Tortellini with Brown Butter and Sage
Cheese tortellini tossed in nutty brown butter with crispy sage and garlic.
Creamy-Ish of Mushroom Soup
Creamy mushroom soup with golden mushrooms, garlic, and white wine, gently simmered to rich depth.
Spaghetti and Meatballs
Hearty meatballs in a fragrant tomato sauce with garlic and herbs, served with toasted bread and cheese.
Slow Cooker Mushroom Barley Risotto
Creamy barley risotto with mushrooms, carrots and thyme, cooked slowly to blend flavours.
Creamy Steak Fettuccine
Creamy fettuccine with tender steak, garlic butter sauce and fresh herbs.
Pizza Dough
Soft, elastic dough made with flour, yeast and olive oil, ready for shaping and baking.
Pesto Chicken Sandwich
Grilled chicken with pesto, mozzarella and tomato on toasted ciabatta.
Salmon Piccata Pasta
Salmon and capers in lemony parsley sauce with whole-wheat pasta.
Cannoli Cookies
Crisp cookies with chocolate chips and ricotta, dusted with powdered sugar and almonds.
Authentic Italian Tiramisu
Creamy mascarpone layers with coffee-soaked ladyfingers, lightly spiced and dusted with cocoa.
Creamy Polenta
Creamy polenta made with milk, butter and Parmesan, stirred to a smooth, rich consistency.
How to Make Perfect Polenta
Creamy polenta with butter and Parmesan, gently simmered to a smooth, rich consistency.
My Italian Grandmother's Tips for the Best-Ever Polenta
Creamy polenta with cheese and butter, gently stirred to a smooth, comforting consistency.
Brown Butter Sage Garlic Bread
Crisp garlic and sage-infused bread with nutty brown butter, golden and aromatic.
Simple Carbonara
Pasta with guanciale, eggs, and cheese, tossed in a creamy sauce with black pepper.
Slow Cooker Pork Cacciatore
Slow-cooked pork with tomatoes, peppers and mushrooms in a savoury sauce, topped with melted cheese.
Tomato Crostini
Crisp toasted bread topped with creamy ricotta, garlicky tomatoes and tender beef, finished with arugula.
Pistachio Gelato Brownie Bars
Fudgy brownie bars swirled with pistachio gelato and topped with chopped nuts and syrup.
Calamari with Garlic Lime Sauce
Succulent calamari rings sautéed with garlic, lime and herbs in olive oil and butter.
Mozzarella and Feta Pita Grilled Cheese
Grilled pita stuffed with wilted spinach, mozzarella, feta and sundried tomatoes, drizzled with pesto.
Sheet Pan Phyllo Dough Pizza with Vegetables (Crispy Pizza Dough)
Crispy phyllo layers with melted cheese and roasted vegetables, brushed with olive oil.
Garlicky Pasta with Burrata, Basil and Burst Cherry Tomatoes
Pasta with garlicky burst tomatoes, creamy burrata and fresh basil, tossed in buttery oil.
Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce)
Spaghetti tossed in golden garlic and olive oil, finished with a splash of pasta water and parsley.
Strawberry and Goat Cheese Bruschetta
Toasted baguette topped with creamy goat cheese, sweet strawberries and fresh basil, drizzled with olive oil and balsami…
Shrimp Scampi
Succulent shrimp in garlicky butter, kissed with lemon and parsley, served with crusty bread.
Tuscan Chicken Pasta
Creamy chicken pasta with sun-dried tomatoes, garlic, and herbs, gently cooked in a rich sauce.
Cacio e Pepe
Pasta with toasted pepper and cheese, finished with butter and pasta water for a creamy finish.
Chicken Piccata
Tender chicken cutlets in a zesty lemon butter sauce with capers and garlic, lightly flour-coated and pan-seared.
Roasted Red Pepper Frittata
Roasted red peppers, onions and potatoes baked in eggs for a savoury, golden frittata.
3-Ingredient Tomato Soup
Roasted tomatoes simmered with onion and cream for a deeply savoury, smooth soup.
Chicken Cacciatore
Chicken browned in oil with onions, peppers and mushrooms in a tomato and wine sauce.
Panna Cotta
Creamy panna cotta with vanilla and a tangy berry compote, gently set and smooth.
Spaghetti with Tomato and Walnut Pesto
Spaghetti tossed with blistered tomatoes, toasted walnuts and fragrant pesto, finished with Parmesan and olive oil.
Creamy Tomato Soup with Cheese Toasties
Creamy tomato soup with toasted cheddar cheese on thick bread, gently simmered with garlic and herbs.
Lemon-Butter Salmon Pasta
Flaky salmon with lemon and butter in creamy pasta, gently tossed with garlic and herbs.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
