Italy: Recipes Only

 Italy: Pasta and Partisans

Sardinia – Pane Carasau

Crisp Sardinian flatbread.

Ingredients:

• 500g durum wheat flour

• 300ml water

• 10g salt

• 5g fresh yeast

Steps:

1. Dissolve yeast in water. Mix with flour and salt. Knead 10 minutes.

2. Let rise 1 hour.

3. Roll into thin sheets, cut into rounds, bake at 220°C for 5-7 minutes.

4. Separate puffed layers, bake again 2-3 minutes until crisp. Store airtight.

Aosta Valley – Polenta Concia

Creamy polenta with fontina cheese.

Ingredients:

• 200g cornmeal

• 1L water

• 200g fontina cheese, cubed

• 50g butter

• Salt to taste

Steps:

1. Boil salted water, whisk in cornmeal.

2. Cook over low heat, stirring 30-40 minutes until thick.

3. Stir in butter and fontina until melted. Serve hot.

Emilia-Romagna – Pasta alla Bolognese

Tagliatelle with rich meat ragù.

Ingredients:

• 400g tagliatelle

• 200g ground beef

• 100g ground pork

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 100ml white wine

• 200ml milk

• 400g canned tomatoes

• 2 tbsp olive oil

• Salt and pepper to taste

Steps:

1. Sauté onion, carrot, and celery in oil until soft.

2. Add beef and pork, cook until browned.

3. Add wine, reduce. Add tomatoes, simmer 1 hour.

4. Stir in milk, simmer 30 minutes. Season.

5. Cook tagliatelle al dente, toss with sauce, serve.

Molise – Fusilli alla Molisana

(with Store-Bought Pasta & Lamb Ragù)

Serves: 4

Prep Time: 10 min

Cook Time: 1 hr 30 min

Ingredients:

• 3 tbsp extra virgin olive oil

• 1 small onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 500 g (1.1 lb) lamb shoulder, cut into small cubes (or a mix of lamb and pork for depth)

• 150 ml (⅔ cup) red wine

• 500 g (18 oz) tomato passata

• 200 ml (¾ cup) water or light lamb/chicken broth

• Salt & freshly ground black pepper

• A few fresh basil leaves (optional)
  To Serve:

• 400 g (14 oz) store-bought fusilli

• Freshly grated Pecorino di Molise or Pecorino Romano

Method

1. Sauté Vegetables: Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery; cook until soft.

2. Brown Meat: Add lamb, season, and sear until golden on all sides.

3. Deglaze: Add wine, scrape the bottom, and reduce by half.

4. Simmer: Stir in passata and broth. Cover and cook gently for 1–1½ hours, until lamb is tender and sauce thick. Adjust seasoning.

5. Cook Pasta: Boil fusilli in salted water until al dente. Drain, reserving a little pasta water.

6. Combine & Serve: Toss pasta with ragù, add a splash of pasta water if needed, and serve with Pecorino and basil.

Umbria – Torta al Testo

Umbrian flatbread cooked on a hot stone.

Ingredients:

• 500g flour

• 300ml water

• 10g salt

• 7g fresh yeast

• 2 tbsp olive oil

Steps:

1. Dissolve yeast in water. Mix with flour, salt, and oil. Knead 10 minutes.

2. Let rise 1 hour.

3. Divide into 2, roll into 1cm-thick rounds.

4. Cook on a hot griddle or cast-iron pan 5-7 minutes per side. Serve with cured meats or cheese.

Abruzzo – Arrosticini

Grilled lamb skewers from Abruzzo.

Ingredients:

• 500g lamb shoulder, cut into 1cm cubes

• Wooden skewers, soaked

• Salt to taste

• Olive oil for brushing

• Rosemary sprigs (optional)

Steps:

1. Thread lamb cubes tightly onto skewers (6-8 pieces each).

2. Brush with olive oil, season with salt.

3. Grill over high heat for 2-3 minutes per side until browned.

4. Optionally, grill with rosemary for aroma. Serve hot.

Marche – Olive all’Ascolana

Stuffed, fried olives from Ascoli Piceno.

Ingredients:

• 500g large green olives, pitted

• 100g ground beef

• 50g ground pork

• 50g Parmigiano-Reggiano, grated

• 1 egg

• 50g breadcrumbs

• 1 tbsp parsley, chopped

• Flour, eggs, breadcrumbs for coating

• Oil for frying

Steps:

1. Cook beef and pork until browned. Cool, mix with Parmigiano, egg, parsley, breadcrumbs.

2. Stuff olives with mixture.

3. Dredge in flour, dip in eggs, coat with breadcrumbs.

4. Fry at 170°C for 2-3 minutes until golden. Drain and serve.

Friuli-Venezia Giulia – Jota Triestina

Bean and sauerkraut soup.

Ingredients:

• 200g dried borlotti beans, soaked overnight

• 200g sauerkraut

• 2 potatoes, diced

• 100g pancetta, diced

• 1 onion, chopped

• 1L chicken or vegetable stock

• 2 tbsp olive oil

• Salt and pepper to taste

Steps:

1. Cook beans until tender, about 1 hour. Drain.

2. Sauté pancetta and onion in oil until golden.

3. Add potatoes, sauerkraut, beans, and stock. Simmer 30 minutes.

4. Season and serve with crusty bread.

Sicily – Arancini

Sicilian fried rice balls with ragù or cheese.

Ingredients:

• 500g Arborio rice

• 1L chicken stock

• 50g butter

• 100g Parmigiano-Reggiano, grated

• 200g mozzarella, cubed

• 100g ragù (meat sauce)

• 2 eggs

• 200g breadcrumbs

• Flour for dredging

• Oil for fryingb

• Salt to taste

Steps:

1. Cook rice in stock until absorbed. Stir in butter and Parmigiano. Cool.

2. Flatten a handful of rice, add mozzarella or ragù in center, form into a ball.

3. Dredge in flour, dip in beaten eggs, coat with breadcrumbs.

4. Fry at 170°C for 3-4 minutes until golden. Drain and serve.

Calabria – ’Nduja

Spicy, spreadable Calabrian sausage.

(Note on Soppressata Substitution: Soppressata (firm, dry-cured sausage) can substitute but lacks ’Nduja’s spreadable texture. Blend 100g spicy soppressata with 2 tbsp olive oil and 1-2 tsp Calabrian chili paste for a closer texture and heat. Use as a spread or in recipes below.)

Ingredients:

• 1kg pork shoulder, minced

• 200g pork fat, minced

• 50g Calabrian chili powder

• 20g salt

• 5g black pepper

• 5g fennel seeds

• Sausage casings (optional)

Steps:

1. Mix pork, fat, chili powder, salt, pepper, and fennel seeds.

2. Stuff into casings or store as a spread.

3. Cure in a cool, dry place for 2-3 weeks (if cased) or refrigerate and use within a week.

4. Serve spread on bread, in pasta, or on pizza. For soppressata substitute, blend as noted above.

Spicy Soppressata Spread (Inspired by ’Nduja – Calabria)

A Calabrian-style spicy pork spread using soppressata.

Yields: about 100g

Ingredients:

• 100g spicy soppressata, chopped

• 2 tbsp olive oil

• 1–2 tsp Calabrian chili paste

Steps:

1. Blend all ingredients in a food processor until smooth. Adjust chili paste for desired heat. Store in a sealed container in the fridge for up to a week.

Puglia – Orecchiette con Cime di Rapa

Pasta with broccoli rabe and anchovies.

Ingredients:

• 400g orecchiette

• 500g broccoli rabe, trimmed

• 4 anchovy fillets

• 2 garlic cloves, sliced

• 50ml olive oil

• 50g Pecorino Romano, grated

• Chili flakes to taste

• Salt to taste

Steps:

1. Blanch broccoli rabe in boiling salted water for 2 minutes, drain.

2. Cook orecchiette in same water until al dente.

3. Heat oil, sauté garlic and anchovies until dissolved.

4. Add broccoli rabe and chili flakes, cook 5 minutes.

5. Toss pasta with sauce, sprinkle with Pecorino, serve.

Trentino-Alto Adige – Canederli

Tyrolean bread dumplings in broth.

Ingredients:

• 200g stale bread, cubed

• 100ml milk

• 2 eggs

• 100g speck or pancetta, diced

• 1 small onion, chopped

• 2 tbsp parsley, chopped

• 50g flour

• 1L beef or chicken broth

• Salt and pepper to taste

Steps:

1. Soak bread in milk for 30 minutes, mash into a paste.

2. Sauté onion and speck, cool, mix with bread, eggs, parsley, flour, salt, and pepper.

3. Form into golf-ball-sized dumplings.

4. Simmer in broth 15 minutes until firm. Serve in broth or with butter.

Tuscany – Schiacciata con Prosciutto Crudo

(Makes 2 medium rounds or 4 sandwiches)

Ingredients – Schiacciata (Tuscan Flatbread):

• 500g (3½ cups) all-purpose or bread flour

• 300ml (1¼ cups) warm water

• 1 packet (7g) active dry yeast

• 1 tsp sugar

• 1½ tsp salt

• 2 tbsp olive oil (plus more for brushing)

• Coarse salt and rosemary (optional topping)

Filling Ingredients (per sandwich):

• 3–4 slices Prosciutto crudo (Tuscany’s Prosciutto Toscano or Parma)

• Slices of Pecorino Toscano or fresh mozzarella (optional)

• A handful of arugula or baby greens

• Olive oil for drizzling

Instructions:

1. Make the Schiacciata Bread: Dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.

2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil.

3. Knead 8–10 minutes until smooth and elastic. Cover and let rise 1–2 hours until doubled.

4. Divide dough in half. Roll or stretch into rough ovals (~½ inch thick).

5. Place on oiled parchment. Dimple with fingers, drizzle with olive oil, sprinkle coarse salt (and rosemary if using).

6. Let rest 30 mins while oven preheats to 220°C (425°F).

7. Bake for 18–22 minutes until golden and crisp on the bottom.

8. Assemble the Sandwich: Split the cooled schiacciata horizontally like focaccia.

9. Drizzle inner sides with olive oil.

10. Layer with prosciutto, cheese (if using), arugula, and Roasted Red Pepper and Garlic Spread (Below). Press gently and serve at room temperature or slightly warmed.

Roasted Red Pepper and Garlic Spread

Yields: about 1½ cups

Prep time: 10 minutes

Cook time: 30–40 minutes

Ingredients:

• 3–4 large red bell peppers

• 4–6 cloves garlic, peeled

• 2 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• ½ tsp smoked paprika

• Salt and black pepper to taste

Instructions:

1. Roast the Peppers and Garlic: Preheat your oven to 200°C (400°F). Arrange the whole red peppers and the peeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil. Roast for 25–35 minutes, turning halfway, until the peppers are softened and their skins are blistered and charred in spots. The garlic should be golden and fragrant.

2. Steam the Peppers: Transfer the hot peppers to a bowl and cover tightly with plastic wrap for 10–15 minutes. This step allows the peppers to steam, making the skin easier to peel.

3. Peel and Seed: Once the peppers are cool enough to handle, peel off the charred skin. Remove the stems and seeds. The roasted garlic should be soft enough to squeeze from the cloves.

4. Blend the Spread: In a food processor or blender, combine the peeled, seeded peppers, roasted garlic, the remaining 1 tablespoon of olive oil, red wine vinegar, and smoked paprika. Blend until the mixture is smooth.

5. Season and Serve: Season the spread with salt and black pepper to taste. You can use it immediately or store it in an airtight container in the refrigerator for up to 5 days.

(To Assemble the Sandwich: Instead of fig jam, spread a generous layer of this roasted red pepper and garlic sauce on the inside of your schiacciata bread before adding the prosciutto, cheese, and arugula. The sauce will add a complex, smoky flavor that elevates the entire sandwich.)

Liguria – Focaccia Genovese

Ligurian olive oil flatbread with a glossy crust.

Ingredients:

• 500g bread flour (or 00 flour)

• 350ml lukewarm water

• 10g salt

• 7g fresh yeast (or 3g dry yeast)

• 60ml extra virgin olive oil (plus extra for drizzling)

• Coarse sea salt

• Optional: Fresh rosemary or sliced onions

Steps:

1. Dissolve yeast in water. Mix with flour, salt, and 30ml olive oil. Knead 8-10 minutes.

2. Let rise 1-2 hours until doubled.

3. Spread dough in a greased 30x40cm tray, dimple with fingers.

4. Mix 30ml oil with 30ml water, pour over dough. Sprinkle with sea salt and optional rosemary.

5. Let rise 30-45 minutes. Bake at 220°C for 20-25 minutes until golden. Drizzle with oil.

Lazio – Saltimbocca

Roman veal cutlets with prosciutto and sage.

Ingredients:

• 4 veal cutlets (100g each), pounded thin

• 4 slices prosciutto

• 8 fresh sage leaves

• 50g flour

• 50g butter

• 100ml white wine

• Salt and pepper to taste

• Toothpicks

Steps:

1. Place 2 sage leaves on each cutlet, wrap with prosciutto, secure with toothpick.

2. Dust with flour, shaking off excess.

3. Melt butter in a skillet, cook cutlets 2 minutes per side.

4. Add wine, simmer 2-3 minutes. Season, remove toothpicks, serve with sauce.

Lombardy – Risotto alla Milanese

Saffron-infused creamy risotto from Milan.

Ingredients:

• 300g Arborio or Carnaroli rice

• 1 small onion, finely chopped

• 50g butter

• 100ml white wine

• 1L hot chicken or vegetable stock

• 0.2g saffron threads

• 50g Parmigiano-Reggiano, grated

• Salt to taste

Steps:

1. Soak saffron in 2 tbsp hot stock for 10 minutes.

2. Melt half the butter in a pan, sauté onion until translucent.

3. Add rice, stir for 2 minutes. Pour in wine and cook until evaporated.

4. Add stock one ladle at a time, stirring until absorbed. Add saffron after 10 minutes.

5. Cook until rice is creamy and al dente (about 18 minutes). Stir in remaining butter and Parmigiano. Season and serve.

Basilicata – Pasta con Peperoni Cruschi

Pasta with dried sweet peppers.

Ingredients:

• 400g spaghetti

• 50g dried peperoni cruschi

• 100ml olive oil

• 2 garlic cloves, sliced

• 50g breadcrumbs

• Salt to taste

Steps:

1. Fry peperoni cruschi in hot oil for seconds until crisp. Remove, crumble.

2. Toast breadcrumbs in same oil, remove.

3. Sauté garlic in remaining oil.

4. Cook spaghetti al dente, toss with garlic oil.

5. Top with crumbled peppers and breadcrumbs.

Campania – Neapolitan Margherita Pizza

Classic pizza with a soft, chewy crust.

Ingredients:

• Dough: 500g 00 flour, 325ml water, 10g salt, 3g fresh yeast

• 200g San Marzano tomatoes, crushed

• 200g fresh mozzarella, torn

• Fresh basil leaves

• 2 tbsp olive oil

• Salt to taste

Steps:

1. Mix flour, water, salt, and yeast. Knead 10 minutes, let rise 8-12 hours.

2. Preheat oven to 250°C with a pizza stone.

3. Divide dough into 2, stretch into 12-inch rounds.

4. Spread tomatoes, add mozzarella, basil, oil, and salt.

5. Bake 10-12 minutes until crust is golden.

Piedmont – Vitello Tonnato

Sliced veal with tuna-flavored sauce.

Ingredients:

• 500g veal loin

• 1 onion, 1 carrot, 1 celery stalk

• 200ml white wine

• 100g canned tuna in oil

• 3 anchovy fillets

• 2 tbsp capers

• 200ml veal cooking broth

• 100ml olive oil

• 1 tbsp lemon juice

• Salt to taste

Steps:

1. Simmer veal with onion, carrot, celery, and wine for 1 hour. Cool in broth.

2. Blend tuna, anchovies, capers, lemon juice, and broth, adding oil until creamy.

3. Thinly slice veal, arrange on a platter.

4. Spread sauce over veal, garnish with capers. Chill before serving.

Veneto – Baccalà Mantecato

Venetian whipped salt cod spread.

Ingredients:

• 400g salt cod (soaked 24-48 hours, water changed every 6 hours)

• 1 garlic clove

• 150ml extra virgin olive oil

• 50ml milk

• 1 tbsp lemon juice

• Salt and white pepper to taste

• Parsley, chopped, for garnish

• Crostini for serving

Steps:

1. Boil cod for 15-20 minutes until tender. Drain, remove skin and bones.

2. Blend cod with garlic until smooth.

3. Slowly add olive oil, then milk, blending until creamy.

4. Add lemon juice, salt, and pepper. Serve on crostini, garnished with parsley.