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Baked ziti with ricotta and Italian sausage. It tastes the best while it's snowing outside. It tastes even better when making it with three kinds of cheese.
Ziti
More on website
Calories
0.0
Sodium
0.0mg
0% DV
Fat
0.0g
0% DV
Protein
0.0g
0% DV
Carbs
0.0g
0% DV
Fiber
0.0g
0% DV
Linguine with clams - "Linguine alle vongole." You can even say it with your hands: "Linguine alle Vongole, capeesh?" A classic Italian dish that I've been making for many years.
Little neck clams
Extra-virgin olive oil
Calories
0.0
Sodium
0.0mg
0% DV
Fat
0.0g
0% DV
Protein
0.0g
0% DV
Carbs
0.0g
0% DV
Fiber
0.0g
0% DV
While we're making Limoncello anyway…why not also try making a different "cello?" Using ruby-red grapefruit and blood oranges too? So we did!
4-1/2 c simple syrup
12 lemons - for Limoncello ( OR )
6 blood oranges - for Arancello Rosso ( OR )
3 large ruby red grapefruits - for Pompelmocello
Calories
5518
Sodium
40mg
1% DV
Fat
121g
186% DV
Protein
43g
87% DV
Carbs
1159g
394% DV
Fiber
47g
190% DV
4 ingredient Cacio e Pepe Recipe that will catapult you into pasta heaven
Cacio e Pepe. Cheese, pasta, pepper, and salt. Your new favorite pasta will be ready to go, with a glass of Frascati, in 25 minutes.
1-1/2 c Pecorino Romano ( freshly grated )
2 tsp whole tellicherry peppercorns ( cracked )
1/3 c pasta water
Salt
Calories
917
Sodium
2863mg
119% DV
Fat
58g
90% DV
Protein
73g
147% DV
Carbs
16g
5% DV
Fiber
3g
14% DV
It's February 7th and that can only mean one thing: It's Fettuccine Alfredo Day. To celebrate this wonderful culinary invention, I'll share my own Fettuccine Alfredo dish, using heavy cream instead of butter.
1 tsp lemon juice
3 slices bacon ( cooked and chopped )
8 oz fettuccine pasta
1 c cherry tomatoes ( halved )
2 Tbsp olive oil
2 cloves garlic
1 small shallot - or onion
1 c heavy cream
1/2 c flat leaf parsley ( chopped )
1 Tbsp sage ( chopped )
1 tsp hot chili pepper flakes
1/4 c Parmigiano Reggiano ( freshly grated )
1/4 c Pecorino Romano ( freshly grated )
1 tsp salt and pepper, each
Calories
960
Sodium
2465mg
102% DV
Fat
72g
111% DV
Protein
53g
107% DV
Carbs
13g
4% DV
Fiber
5g
20% DV
It's called Barchiglia and it's a chocolate-glazed almond tart with pear preserves, a traditional Easter dessert from southern Italy.
2 c flour
1/2 c sugar
1 tsp baking powder
1/4 tsp kosher salt
1/2 c cold unsalted butter, cut into pea-sized pieces
1 whole egg, plus 1 yolk
1 tsp lemon zest
Ingredients for Almond Filling:
1 c blanched almonds
3 large eggs, separated
3/4 c sugar
1/4 tsp ground cinnamon
zest of 1 lemon
pinch of kosher salt
1 c Marmellata di Pere
Ingredients for Marmellata di Pere, Pear Preserves - this makes enough to have leftovers:
3 lbs ripe pears, peeled and cored
1/4 c lemon juice
zest of 1 lemon
Ingredients for Chocolate Ganache:
1/2 c heavy cream
4 oz dark chocolate, 60 to 65% cacao - coarsely chopped
Calories
3771
Sodium
482mg
20% DV
Fat
217g
334% DV
Protein
51g
102% DV
Carbs
354g
120% DV
Fiber
51g
206% DV
Aperol Spritz is a popular cocktail in Italy! It’s tasty, refreshing and vibrant orange hue that is sure to light up your toasts. With only three ingredients this is cocktail recipe is easy to whip up and enjoy with friends just like the Italian tradition of meeting friends for an after-work Spritz!
Aperol Spritz is a popular cocktail in Italy! It's tasty, refreshing and vibrant orange hue that is sure to light up your toasts. With only three ingredients this is cocktail recipeis easy to whip up and enjoy with friends just like the Italian tradition of meeting friends for an after-work Spritz!
2 oz Aperol
1 oz club soda
1 orange
- Pour the prosecco into a Collins glass filled with ice.
- Add the Aperol and orange slices wheel, and top with club soda.
See the full directions on my site
Calories
490
Sodium
94mg
3% DV
Fat
6g
9% DV
Protein
1g
2% DV
Carbs
127g
43% DV
Fiber
3g
12% DV