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# The Italian Chef

Authentic Italian Recipes

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## Posts

- [Ricotta Zeppole](https://italianchef.com/ricotta-zeppole/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "a63f26ab5d14846ca2f8415e0ee4efe0"; amzn_assoc_asins = "B00004OCNQ,B00LGLHUA0,B0000CDVD2,B001FB6IFY";
- [Ricotta Gnocchi](https://italianchef.com/ricotta-gnocchi/) - These melt in your mouth ricotta gnocchi were a staple at my father’s restaurant and I never really saw them on the menus of other Italian places back in those days. Potato gnocchi seemed to be much more prevalent. Today, I see them in restaurants much more often and they are always hard to resist.
- [Italian Christmas Eve Dinner](https://italianchef.com/italian-christmas-eve-dinner/) - It is a tradition with many Southern Italian families to celebrate Christmas Eve with an elaborate fish banquet, Il Cenone di Vigilia. Sometimes referred to as The Feast of the Seven Fishes, not everybody sticks to exactly seven; some go up to 11 or 12, predominantly shellfish. This tradition actually started out as a gesture
- [Red Snapper Livornese](https://italianchef.com/red-snapper-livornese/) - Fragrant and flavorful with olives, capers and a light tomato sauce, Red Snapper Livornese is a seafood lover's dream and may even make a few converts. A wonderfully pungent dish from Livorno on the western coast of Tuscany, Red Snapper Livornese, was a mainstay on my Father's menu and one of the first recipes I
- [Zeppole](https://italianchef.com/zeppole/) - Zeppole You don’t have to wait for the next Italian festival or carnival to enjoy some fried dough. With this recipe you can make delicious Zeppole right at at home. Sprinkle with powdered sugar, and let the memories of eating them out of the bag while enjoying the sites and sounds of the feast come
- [Holiday  Gift Guide for Italian Food Lovers](https://italianchef.com/holiday-gift-guide-for-food-lovers/) - The holidays are here, and if you have an Italian food lover in your life (or if you're looking to treat yourself), I've put together a list of items that I either use regularly in my own kitchen or have been eyeing for a while. These are the kinds of tools, books, and ingredients that
- [Fried Calamari](https://italianchef.com/fried-calamari/) - Fried Calamari has become ubiquitous, I see people ordering it everywhere from pizza places, to the local sports bar alongside a plate of Buffalo Wings. It perturbs me to see the dish lowered down to the level of deep fried bar food. Sometime I even catch myself raising an eyebrow when I see it on
- [Stuffed Mushrooms](https://italianchef.com/stuffed-mushrooms/) - Stuffed mushrooms are one of those appetizers that always disappear first at any gathering. They look impressive on the table but are actually quite simple to make, my favorite kind of recipe. These savory little bites were a staple at my father's restaurant, and I've lost count of how many trays of them I've made
- [Orecchiette with Sausage and Broccoli Rabe](https://italianchef.com/orecchiette-sausage-broccoli-rabe/) - Sausage and broccoli rabe is a great combination. Even if you are not a big broccoli rabe eater, you need to try them together. The contrast between the bitterness of the broccoli rabe and the sweet Italian sausage just works. One of my favorite sausages of all time was one with little bits of broccoli rabe
- [Swordfish Sandwiches](https://italianchef.com/swordfish-sandwiches/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "f2034e085321d9e234cb4accbb9d5ff5"; amzn_assoc_asins = "B001A5QQ52,B01D41AP0G,B0001UJVTK,B002LZKGWY";
- [Seared Tuna with Sweet and Sour Cipollini Onions](https://italianchef.com/seared-tuna-sweet-sour-cipollini-onions/) - Whenever possible I like to feature Sicilian inspired dishes here for a couple of reasons. First, my family is Sicilian in origin. Although my parents met here in America, both of their families are from the same town in Sicily, Francavilla di Sicilia. Second, and more importantly, Sicilian cooking is awesome and unique! In it you can
- [Pan Seared Tuna with Rosemary Oil](https://italianchef.com/pan-seared-tuna-with-rosemary-oil/) - In 2005 Sandy and I took a two week trip to Italy. We started in Venice and worked our way down through Tuscany, Rome and The Amalfi Coast to Sicily. We were married less than two years at the time and didn't have children yet, so it was the perfect time in our lives for
- [Swordfish Sicilian Style](https://italianchef.com/swordfish-sicilian-style/) - Swordfish Sicilian Style is kind of a deceiving name for this dish, considering that swordfish is prepared so many different ways in Sicily. Dishes like Stuffed Swordfish Rolls and Swordfish coated in breadcrumbs and grilled are also very typically Sicilian just to name a couple. But, this tasty lemon, oil, garlic and white wine sauce just never fails to
- [Stracciatella Gelato](https://italianchef.com/stracciatella-gelato/) - Stracciatella Gelato is kind of like American chocolate chip ice cream, except completely different. Instead of the chips and sometimes chunks you find in American product, Stracciattella has fine bits of chocolate throughout, which results in a smooth texture with just the slightest crunch in every bite. This is achieved by drizzling in a thin stream of melted
- [Vanilla Gelato and Affogato](https://italianchef.com/vanilla-gelato-and-affogato/) - This week I had a strong craving for Affogato, a simple but delicious Italian dessert that is made by pouring a shot of hot espresso over a scoop of vanilla gelato. Naturally, to make this I needed vanilla gelato. So, this was as good a time as ever to break out my ice cream machine,
- [Biscotti](https://italianchef.com/biscotti/) - There is an Italian bakery in Bridgeport, CT called Del Prete, and they make these great mini biscotti. They are the perfect size for dunking in an espresso or a glass of vin santo. I usually get the chocolate and the almond from Del Prete, but have been making butterscotch biscotti off and on for
- [Sausage Lasagna](https://italianchef.com/sausage-lasagna/) - The magic of sausage! It can take an ordinary lasagna and turn it into something special. Yet, even before the sausage, this is no ordinary lasagna. Fresh homemade pasta for the noodles, the Ricotta-Béchamel sauce from Chef Silvia's Hand Rolled Lasagna and fresh mozzarella already take this to another level. Add the sausage and it's
- [Grilled Chicken with Salmoriglio](https://italianchef.com/grilled-chicken-with-salmoriglio/) - Grilled Chicken with lemony Sicilian Salmoriglio Sauce is an iconic summer dish to me. It has been part of my barbecues for as long as I can remember. Not only is it simply the best grilled chicken but making it evokes such great memories from the past: Cookouts in my parents backyard. Visiting my Uncle Vinny's on
- [Beef Braciole](https://italianchef.com/beef-braciole/) - Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best. Beef Braciole is classic Italian comfort food and a great dish to make on a wintery Sunday afternoon. Stuffed beef rolls, simmered slowly in tomato sauce so the flavors from the stuffing infuse the sauce and the meat
- [Butternut Squash Risotto](https://italianchef.com/butternut-squash-risotto/) - Butternut squash is one of my favorite fall/winter ingredients. When the season comes, I especially look forward to having two dishes: Butternut Squash Gnocchi with Butter and Sage and this Butternut Squash Risotto. Over the years I have experimented with different timings and methods of incorporating the squash into the risotto, and I found I
- [Penne Filetto di Pomodoro](https://italianchef.com/penne-filetto-di-pomodoro/) - Filetto di Pomodoro, with prosciutto and onion, is a rustic and hearty tomato sauce that goes great over penne or your favorite pasta shape. amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_asins = "B00HSB5CHA,B005IDXQXM,B004IFTN0G,B0001UJVTK"; amzn_assoc_linkid
- [Veal Sorrentino](https://italianchef.com/veal-sorrentino/) - This past weekend my mom came up to spend the day and I wanted to make something special, so I reached into my old school bag of tricks and made Veal Sorrentino. It had been quite a while since I made this and I had forgotten what a great and unique veal dish it is.
- [Trenette al Pesto](https://italianchef.com/trenette-al-pesto/) - In modern times the term Pesto has become a generic name for just about any combination of herbs blended with garlic, olive oil, nuts and cheese. However, the original Pesto is from Genoa in the Liguria region of Italy and is basil based and contains pignoli (pine nuts). Some people are turned off by the
- [My Favorite Weeknight Pasta Dish](https://italianchef.com/my-favorite-weeknight-pasta-dish-2/) - For me, a good weeknight dinner must possess two essential qualities: It must be relatively quick and easy to prepare. It has to be tasty enough to make me actually want to cook after a hard day at work. It's much easier to get motivated if, as the work day ends, I am eagerly anticipating
- [Roasted Peppers](https://italianchef.com/roasted-peppers/) - Sure you can buy roasted peppers in a jar at the supermarket, but there is really no reason to do that when it is so easy to roast your own. After I roast the peppers I like to store them in an airtight container tossed with some extra-virgin olive oil and sliced garlic. They will
- [Granita di Caffè con Panna](https://italianchef.com/granita-di-caffe-con-panna/) - Summer is flying by and I am feeling a little self-imposed pressure to get in all of the great Summer recipes I had planned on. I may not get them all in but it really would have been a shame if I didn't make this espresso granita with whipped cream. This is a really great
- [Chicken Parmigiana](https://italianchef.com/chicken-parmigiana/) - Chicken Parmigiana Chicken Parmigiana with breaded chicken cutlets, marinara sauce, parmigiano and melted mozzarella cheese is a classic Italian-American comfort food. I know on Labor Day weekend you are supposed to grill. But the forecast had been calling for rain on Sunday and I had just recently made a batch of Marinara Sauce. So, I thought what
- [Sarde a Beccafico (Sicilian Stuffed Sardines)](https://italianchef.com/sarde-a-beccafico/) - Sarde a Beccafico Sarde a Beccafico is a traditional Sicilian dish of butterflied sardines stuffed with a sweet and savory mixture of bread crumbs, pine nuts, currants, anchovies, garlic and parsley. Baked in the oven with a drizzle of olive oil and squeeze of lemon, it truly is a taste of Sicily. Back in 2001
- [Penne Con Fagiolini](https://italianchef.com/penne-con-fagiolini/) - Penne con Fagiolini You don’t need a fancy culinary school degree to sauté green beans in olive oil and garlic and toss them with penne, but that doesn’t mean it still isn’t a great idea. Fagiolini are green beens, also known as string beans. Green beans sautéed in olive oil with garlic are delicious on
- [Chicken Marsala](https://italianchef.com/chicken-marsala/) - Always a crowd pleaser, Chicken Marsala is a classic dish that is actually quite easy to make and can be ready to eat in under 30 minutes. amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid
- [Chicken Paillard with Arugula Salad](https://italianchef.com/chicken-paillard-arugula-salad/) - Thin cut Chicken Paillard quickly browned on both sides and topped with a peppery, lemony Arugula Salad is an easy, healthy and delicious weeknight meal. amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "b2e0751dc1da77440fc09d92bd631a53";
- [Grilled Swordfish with Breadcrumbs](https://italianchef.com/grilled-swordfish-breadcrumbs/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "b2e0751dc1da77440fc09d92bd631a53"; amzn_assoc_asins = "B00FN3M480,B002JPJ94W,B00LGLHUA0,B00ZGQETKU";
- [Cacio e Pepe](https://italianchef.com/cacio-e-pepe/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "b2e0751dc1da77440fc09d92bd631a53"; amzn_assoc_asins = "B002LZKGWY,B009L1VUBC,B00HSB5CHA,B00MGLOW8C";
- [Pasta Puttanesca](https://italianchef.com/pasta-puttanesca/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "f2034e085321d9e234cb4accbb9d5ff5"; amzn_assoc_asins = "B002R1CGV6,B010A5JP5K,B005IDXQXM,B01NAJKX85";
- [Sole Piccata](https://italianchef.com/sole-piccata/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "f2034e085321d9e234cb4accbb9d5ff5"; amzn_assoc_asins = "B00HSB5CHA,B002JPJ94W,B000JPVCYE,B01K3A6I4I";
- [Penne Arrabiata](https://italianchef.com/penne-arrabiata/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "f2034e085321d9e234cb4accbb9d5ff5"; amzn_assoc_asins = "B0040EAYZS,B01BK0Q8SQ,B005IDXQXM,B00HSB5CHA";
- [Pizza - The Grandma Pie](https://italianchef.com/pizza-grandma-pie/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "84a861ef32a1513d9a8fcd41520cfb5b"; amzn_assoc_asins = "B003YKGRWS,B0006LPXQY,B004IFTN0G,B005IDXQXM";
- [Veal Rollatini](https://italianchef.com/veal-rollatini/) - Veal Rollatini is an interesting dish to me, not only because it is delicious, but because of the name. Veal, chicken or eggplant rollatini dishes are common on the menus of Italian-American restaurants. As the word rollatini might imply, these dishes consist of the main ingredient stuffed and rolled up. However, if you look in
- [Blood Orange Granita](https://italianchef.com/blood-orange-granita/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "201ddce8b921e86bc8bab94c59b6a1c4"; amzn_assoc_asins = "B002NU6LOY,B0049T19S0,B00X3N9P34,B00KH9PZB8";
- [Spinach Lasagna](https://italianchef.com/spinach-lasagna/) - Although this vegetarian spinach lasagna varies slightly from the traditional version of this classic Italian dish, it is equally delicious and filling. A flavorful homemade tomato sauce enrobes three layers of pasta filled with a creamy, cheesy spinach mixture and topped with golden baked mozzarella for an irresistibly mouth-watering meal. Although authentic lasagna is made
- [Homemade Fresh Pasta](https://italianchef.com/homemade-fresh-pasta/) - Homemade Fresh Pasta Print Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review Author: Phil Torre Prep Time: 1 hour Total Time: 1 hour Yield: About 1 pound of pasta 1x Ingredients Scale 1x2x3x 2-1/2 cups of unbleached all purpose flour. 4 large eggs Cook Mode Prevent your screen
- [Sausage and Peppers Sandwiches](https://italianchef.com/sausage-and-pepper-sandwiches/) - Where I come from we would call this a wedge, some people call it a hero, some call it a hoagie or grinder, so I am just going with Sausage and Peppers Sandwiches here and you can call them whatever you like. amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type =
- [Paglia e Fieno with Prosciutto and Cream](https://italianchef.com/paglia-e-fieno-with-prosciutto-and-cream/) - Every once in a while I pick up my copy of Essentials of Classic Italian Cooking by Marcella Hazan, and flip through it looking for inspiration. Most times that inspiration comes in something that is so simple, that I kick myself for not thinking of it on my own. Prosciutto, cream and Parmagiano-Reggiano makes an
- [Prosciutto e Melone](https://italianchef.com/prosciutto-e-melone/) - Prosciutto and Melon is another simple and classic Italian combination in the same vein as last week's Caprese Salad. Once again, quality ingredients are key here, use good imported Prosciutto di Parma or if you want to try something different, Prosciutto di San Daniele from the Friuli-Venezia Giulia region of Italy. The balsamic vinegar is
- [Veal Cutlets Milanese Style](https://italianchef.com/veal-cutlets-milanese-style/) - Veal Milanese is one of those recipes that you should be able to find on a site called The Italian Chef, but inexplicably it has been absent here up until now. I decided to rectify this, but have been struggling with a write-up to go along with the recipe. Everything I came up with about
- [Pesce all'Acqua Pazza](https://italianchef.com/pesce-allacqua-pazza/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "a63f26ab5d14846ca2f8415e0ee4efe0"; amzn_assoc_asins = "B01MRGLBUU,B00HSB5CHA,B002R1CGV6,B000YDO2MK";
- [Aglio e Olio](https://italianchef.com/aglio-e-olio/) - Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination! amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_asins = "B000FDZJG2,B002LZKGWY,B002R1CGV6,B00004OCK1"; amzn_assoc_linkid = "2377ff8aa7f7405213ae83b1a2f77753"; amzn_assoc_search_bar = "false"; amzn_assoc_title = "Recommended for This Recipe";
- [Lamb Chops Scottadito](https://italianchef.com/lamb-chops-scottadito/) - In Italian the word scottadito means burned fingers. This dish is named scottadito because the lamb chops are so delicious that you can't resist eating them sizzling hot, straight from the grill and burning your fingers. Recommended for This Recipe: Note: This post contains affiliate links.
- [Saltimbocca alla Romana](https://italianchef.com/saltimbocca-alla-romana/) - Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. But, that's what it was called on my father's menu, so I am sticking with it. This is a great dish to serve for company. Plate it over some sautèed spinach
- [Tortellini alla Panna](https://italianchef.com/tortellini-alla-panna/) - When I went to the pasta shop this weekend to buy tortellini, I noticed that they had two types - meat and cheese. This seemed odd to me because I had always know those little rings of pasta as being stuffed with meat. Back when I was working at my Father’s restaurant, some nights he
- [Chocolate Gelato](https://italianchef.com/chocolate-gelato/) - What is gelato? Some might say gelato is just the Italian word for Ice Cream. While close, that wouldn't be exactly accurate. There are two big differences between Italian gelato and American ice cream. The first is that gelato contains less butterfat; it is typically made with whole milk rather than cream (in some rare cases
- [Garganelli with Fresh Ricotta and Grape Tomatoes](https://italianchef.com/garganelli-fresh-ricotta-grape-tomatoes/) - A few weeks back I was talking to my Mom about quick and easy pasta dishes. She mentioned that my grandfather used to make pasta and toss it with fresh ricotta cheese, a little grated pecorino and salt & pepper. I thought that was a great idea and planned on trying it out, eventually. I
- [Granita di Limone](https://italianchef.com/granita-di-limone/) - amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "theitache-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Recommended for This Recipe"; amzn_assoc_linkid = "201ddce8b921e86bc8bab94c59b6a1c4"; amzn_assoc_asins = "B002NU6LOY,B0049T19S0,B00X3N9P34,B00YBP918M";
- [Involtini di Pesce Spada](https://italianchef.com/involtini-di-pesce-spada/) - The last time I visited Sicily just about every restaurant I went to had a variation of these typically Sicilian stuffed swordfish rolls on the menu. This is one version of the dish, it can also be found with a stuffing that contains currants and pine nuts. I'm a big olive and caper fan so
- [Arancini with Fig, Prosciutto and Gorgonzola](https://italianchef.com/arancini-with-fig-prosciutto-and-gorgonzola/) - Arancini, stuffed risotto balls, are a traditional street food in Sicily. The most common stuffing is meat sauce, peas and cheese. However, I wanted to try something a little different and the the inspiration for this version actually came from a pizza. We have been ordering the fig and prosciutto pizza from a local restaurant,
- [Arancini with Smoked Mozzarella and Basil](https://italianchef.com/arancini-smoked-mozzarella-basil/) - A few weeks back I featured a Fig and Prosciutto Arancini recipe. One of the great things about Arancini is that you can take the basic recipe and change the flavors up by varying the stuffing. This slightly more traditional but no less tasty variation with smoked mozzarella and basil comes from my sister in-law, Diana. Another great thing about
- [Bolognese Sauce (Ragu alla Bolognese)](https://italianchef.com/bolognese-sauce/) - Just about every region of Italy has it's own version of a Ragu, a slow cooked meat sauce, but perhaps the most famous is from the city of Bologna in Emilia-Romagna, Ragu alla Bolognese. Where in other areas, especially in Southern Italy, the Ragu typically starts with large cuts of meat which are cooked slowly
- [Lasagna Bolognese](https://italianchef.com/lasagna-bolognese/) - There are several things that differentiate Lasagna Bolognese from the Southern Italian style Lasagna that is more familiar to Americans. The most noticeable differences are the use of Béchamel Sauce instead of ricotta cheese, and the absence of mozzarella--only Parmagianno-Reggiano cheese is sprinkled on each layer--which results in a more delicate lasagna. Lasagna Bolognese should be made
- [Spaghetti alla Gricia](https://italianchef.com/spaghetti-alla-gricia/) - The key ingredient in Spaghetti alla Gricia is guanciale, cured pork jowl. Guanciale is also traditionally used in the classic Roman Pasta dishes, Bucatini all’Amatriciana and Spaghetti alla Carbonara. Since guanciale is not easy to find outside of Rome and the Lazio region in Italy, and until recently impossible here in the U.S., substituting pancetta
- [Ossobuco](https://italianchef.com/ossobuco/) - Ossobuco is a classic Milanese dish that pairs perfectly with another specialty from the Lombardy region, saffron infused Risotto alla Milanese. The name Ossobuco literally translates to "bone with a hole" which is a reference to the marrow filled hole in the center of the veal shank. You might be tempted to skip the tying
- [Wild Mushroom Risotto](https://italianchef.com/wild-mushroom-risotto/) - Recipe attribution and credit can be a tricky thing. The internet is like the wild west when it comes to this, ripe with ripped off recipes and people stealing other people’s ideas without giving credit. Several times I have stumbled across my own recipes copied word for word on other sites without attribution, and I
- [Short Rib Ragu](https://italianchef.com/short-rib-ragu/) - A ragu is a slow cooked meat based sauce, and there as many variations as there are regions in Italy. I have posted a couple of versions of Ragu alla Bolognese in the past, but strangely enough I have never featured a Southern Italian ragu. This is especially perplexing, considering I am Sicilian, and grew
- [Roasted Rabbit with Sausage and Potatoes](https://italianchef.com/roasted-rabbit-with-sausage-and-potatoes/) - I thought about calling this rustic dish Coniglio alla Contadina, which would loosely be translated to Farmer's Style Rabbit. Especially, because I used my own homemade sausage and home cured bacon, when I made it, as I imagine would be done on a farm in the Italian countryside.Rabbit is a lot more common on the
- [Porchetta](https://italianchef.com/porchetta/) - In Italy, Porchetta is a deboned pig, stuffed and rolled, and there are many versions depending on the region. I wanted to make Porchetta, but was not quite up to deboning and stuffing a pig, so I decided to do what you might consider "Porchetta Lite". After doing some searching through recipe books and on
- [Bucatini all'Amatriciana](https://italianchef.com/bucatini-allamatriciana/) - This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be very hard to find outside of Italy, and the Lazio region in particular, pancetta has became a common substitute. This is changing and guanciale can now be found at certain specialty food stores here in America. While you
- [Pasta with Summer Squash](https://italianchef.com/pasta-with-summer-squash/) - I feel like I have been beating the simplicity theme into the ground the past few weeks, but the fact of the matter is, this is how I cook in the summer. There are so many great seasonal ingredients that I look forward to all year, and I want to put them front and center
- [Bresaola with Arugula](https://italianchef.com/bresaola-with-arugula/) - Bresaola is a cured and air dried beef that is the specialty of Valtellina in the Lombardy region in northern Italy. You should be able to find it in a good Italian deli or specialty store. I remember whenever my Dad had some in the restaurant, I used to love slicing it up paper thin,
- [Caprese Salad](https://italianchef.com/caprese-salad/) - Recently I conducted a small poll on the Italian Chef Facebook page asking what kind of summer recipes people wanted to see more of here. No cook recipes like salads and cold antipasti narrowly beat out Italian grilling recipes. So, over the next couple of weeks I am going to feature some of my best
- [Linguine with White Puttanesca](https://italianchef.com/linguine-with-white-puttanesca/) - My last blog post featured Pasta alla Puttanesca, a classic Italian sauce made from tomatoes, olives, capers, anchovies and garlic. Tonight I was craving some of those flavors but did not want to make a tomato based sauce. So I thought why not make kind of a Linguine Aglio e Olio (Linguine with Oil and
- [Grilled Prosciutto Wrapped Asparagus](https://italianchef.com/grilled-prosciutto-wrapped-asparagus/) - We have actuallly had a Baked Prosciutto Wrapped Asparagus recipe on the site for years. But lately, I find myself making it on the grill much more often. The prosciutto gets nice and crispy and you get a smokey flavor, expecially if you use charcoal. Plus, this recipe is about as easy as it gets.
- [The Great Cherry Pepper Hunt of 2011](https://italianchef.com/the-great-cherry-pepper-hunt-of-2011/) - The week after Christmas, I was chatting with my friend Mark on IM. He was telling me about the Christmas Eve fish dinner his Mother (she is originally from Naples) made. He was running down the list, Linguine con Vongole, Fried Calamari, etc. While it sounded like a great dinner, it didn't really excite me
- [Charcutepalooza: Fresh Bacon and Pizza](https://italianchef.com/charcutepalooza-fresh-bacon-and-pizza/) - I have never taken part in a blogging challenge or event before, but when I heard about Charcutepalooza, I knew I had to participate. Charcutepalooza is the brainchild of two food bloggers, Mrs. Wheelbarrow and The Yummy Mummy. Each month for a year they pick a recipe from Michael Ruhlman's excellent book, Charcuterie, and the
- [Penne with Sausage and Cream](https://italianchef.com/penne-with-sausage-and-cream/) - Pasta with Sausage and Cream is a hearty, substantial dish that is quick and easy enough to make on weekday night. If I had to pick a region that this sauce is typical of I would say Emilia-Romagna, specifically Bologna. I don't know if they would serve it on penne there, but I think it
- [Stuffed Artichokes](https://italianchef.com/stuffed-artichokes/) - The Holidays are coming and Stuffed Artichokes makes for an excellent appetizer. We have them on Thanksgiving and Christmas. They are deceptively simple to prepare, the video below demonstrates how easy they are to stuff, and work well as a make-ahead option. You can stuff and refrigerate them the day before you are going to
- [Tagliatelle with Tomato Sauce and Ricotta](https://italianchef.com/tagliatelle-with-tomato-sauce-and-ricotta/) - My wife made a trip to Arthur Avenue this weekend and picked up, among other things, some fresh ricotta cheese from Calandra Cheese Market and tagliatelle from Borgatti's Pasta. While trying to figure out what sauce we should serve with the tagliatelle, she suggested that I make a Tomato Sauce with fresh ricotta on top
- [Spaghetti alla Carbonara](https://italianchef.com/spaghetti-alla-carbonara/) - Spaghetti alla Carbonara is a classic Roman pasta dish, that has become a standard on menus in Italian restaurants around the world. As with any dish that becomes this ubiquitous, many variations tend to crop up, with people adding different ingredients along the way. One addition that pops up frequently is cream. While I am
- [Tortellini Pasticcio](https://italianchef.com/tortellini-pasticcio/) - Tortellini alla Panna is a classic Northern Italian preparation of meat filled Tortellini tossed in a cream sauce. My father used to serve a Tortellini Pasticcio that consisted of Tortellini alla Panna layered with Bolognese Sauce and then baked in the oven. I have been wanting to make this at home for a quite a
- [Pasta with Sausage and Tomatoes](https://italianchef.com/pasta-with-sausage-and-tomatoes/) - I wanted to make a pasta dish Sunday for dinner and since I had just recently made and frozen a large batch of Italian sausage, Sandy suggested I defrost a few and make pasta with sausage. Great idea! I used sweet sausage for this but if you want to go spicier you can use hot
- [Hand-Rolled Lasagna](https://italianchef.com/hand-rolled-lasagna/) - About a year or so after my father sold his restaurant and retired, I decided to get back in the restaurant business part-time, mostly to earn some extra money. I got a job waiting tables at a restaurant called Biscotti in Ridgefield, CT where the chef, Silvia Bianco was doing some amazing things in the
- [Grilled Pizza Puttanesca](https://italianchef.com/grilled-pizza-puttanesca/) - I was going to include this pizza in the same post as the Grilled Pizza with Cherry Tomatoes I featured recently. At the time I was just topping it with chopped olives and capers and it was very good that way, but I still felt something was lacking. So, I held off on sharing the recipe, while
- [Grilled Pizza with Cherry Tomatoes](https://italianchef.com/grilled-pizza-with-cherry-tomatoes/) - I recently came across some delicious cherry and grape tomatoes at my local farmers market. I was planning on making some grilled pizza and as soon as I tasted them, I knew that they had to go on least one of the pizzas. I did two versions, one replaced the sauce completely with the tomatoes,
- [Grilled Chicken with Piri Piri Sauce](https://italianchef.com/grilled-chicken-with-piri-piri/) - When I decided to add this blog to ItalianChef.com, I thought it would be a good forum for occasionally writing about other types of food. The main focus will always be Italian cuisine, but I do branch out and would like to share my experiences with cooking in general. My wife, Sandy, is Portuguese and since we have been together
- [Sunday Dinner: Green and White Pappardelle Bolognese](https://italianchef.com/sunday-dinner-green-and-white-pappardelle-bolognese/) - A few weeks back I was at Borgatti's pasta shop, down in the Arthur Avenue area in the Bronx. While I was waiting for my ravioli I saw the guy at the counter cutting up some sheets of green(spinach) and white pasta into pappardelle. It looked so good I thought of getting some for myself,
- [Home Cured Fresh Bacon](https://italianchef.com/home-cured-fresh-bacon/) - After a year of leafing through the excellent book Charcuterie by Michael Ruhlman and Brian Polcyn , and vowing to make sausages, bacon, etc. “one of these days”, I decided it finally was time for action. Fresh bacon seemed like a good starting point, the recipe didn’t look too difficult. Make the cure, rub it
- [Cooking With Guanciale](https://italianchef.com/cooking-with-guanciale/) - When I was ordering the pork belly from Niman Ranch for my first attempt at home cured bacon, I had room to add more items to my order without increasing my shipping charges. So to maximize the shipping costs I ordered some guanciale, which is kind of like pancetta or bacon, but it is cured
- [Artisan Bread in Five Minutes a Day](https://italianchef.com/artisan-bread-in-five-minutes-a-day/) - A few years back I was doing a lot of bread baking. I worked my way through a good portion of The Italian Baker by Carol Field and the Italian bread recipes from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart. I made a mean Pane Pugliese. As much as I enjoyed the
- [Essentials of Classic Italian Cooking](https://italianchef.com/essentials-of-classic-italian-cooking/) - Last week my cousin Sal asked me to recommend a good Italian cookbook that he could give as a birthday gift to a friend. My first reaction was to choose from the books I have featured on this site. There are some excellent ones like The Silver Spoon and Italian Family Dining. But, as I thought about it
- [Master Recipe: Artisan Bread in Five](https://italianchef.com/master-recipe-artisan-bread-in-five/) - I recently blogged about my experiences with the no knead bread recipes from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. This prompted several requests for the recipe from readers. Zoe Francois has kindly given me permission to reprint the master recipe from the book: The Master Recipe:
- [Cookbook Recipe: Urban Italian](https://italianchef.com/cookbook-recipe-urban-italian/) - In addition to our own original recipes, we like to feature recipes from some of our favorite cookbooks on The Italian Chef from time to time. Urban Italian: Simple Recipes and True Stories from a Life in Food by Andrew Carmellini and Gwen Hyman had been sitting on my bookshelf for a while before I
- [Homemade Tortellini](https://italianchef.com/homemade-tortellini/) - Last week I posted a recipe for Tortellini Pasticcio. What I did not mention in that post is that the tortellini I used were homemade. I had still been tweaking the recipe for the filling and wanted to wait until I settled on a final combination of meats before I shared it. The filling that
- [Seafood alla Siciliana](https://italianchef.com/seafood-alla-siciliana/) - In the cookbook Seafood alla Siciliana: Recipes and Stories from a Living Tradition, author Toni Lydecker takes us with her on a trek through Sicily in which she visits fishermen, fishmongers, restaurant chefs and home cooks all over the Island. The result is a comprehensive and evocative volume on the rich culinary tradition of Sicilian
- [Italian Bread with Fresh Ricotta](https://italianchef.com/italian-bread-with-fresh-ricotta/) - My wife picked up some fresh ricotta cheese from Calandra Cheese market on Arthure Avenue this weekend. I love to spread good fresh ricotta on a slice of Italian bread, drizzle it with extra-virgin olive oil and sprinkle some coarse sea slat and freshly ground pepper on top. I only do this when I have
- [Christmas Eve Menu 2009](https://italianchef.com/christmas-eve-menu-2009/) - With Christmas less than two weeks away this is a good time to encourage anybody who is interested in having a traditional Southern Italian all fish Christmas Eve Dinner to check out our Feast of the Seven Fishes menu. We first published this menu, with dishes like the Fried Calamari pictured above, on The Italian Chef
- [Artisan Breads Every Day](https://italianchef.com/artisan-breads-every-day/) - I started baking bread about 10 years ago using Carol Field's The Italian Baker as my reference. That is where I learned about using a starter or biga to improve the flavor of my bread. The next important book in my bread baking education was The Bread Baker's Apprentice by Peter Reinhart. An essential volume
- [Sunday Dinner: Cotoletta alla Bolognese](https://italianchef.com/sunday-dinner-cotoletta-alla-bolognese/) - Earlier in the week I featured a recipe for Veal Cutlets Milanese that was pretty popular. So, I thought I would keep the cutlet theme going by recommending a very different style from The Italian Chef archives for your Sunday dinner this week. The Veal Cutlets of Trattoria Battibecco is a variation on Bolognese Style
- [Puglia: A Culinary Memoir](https://italianchef.com/puglia-a-culinary-memoir/) - The first book in the new Italy's Food Culture series of cookbooks, translated from the original Italian, by Oronzo Editions, Puglia: A Culinary Memoir (Italy's Food Culture), covers a regional cuisine that I would venture is not familiar to many Americans. Personally, I did not know much about the cooking of Puglia. Being a bread baker, I
- [Fresh Italian Sausage](https://italianchef.com/fresh-italian-sausage/) - I have been making my own sausage for a few years now, ever since I picked up the book Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) by Michael Ruhlman and Brian Polcyn. Charcuterie is probably my favorite cookbook, even though the only recipes from the book I have actually made are
- [Sicily: Culinary Crossroads](https://italianchef.com/sicily-culinary-crossroads/) - Italy's Food Culture is a series of regional Italian cookbooks, translated into English, from publisher Oronzo Editions. Two volumes have been released so far, Puglia: A Culinary Memoir and Sicily: Culinary Crossroads (Italy's Food Culture). The noble goal of this series is to give the American reader an unfiltered look into the rich regional culinary history and
- [Find Me on Yummly](https://italianchef.com/find-me-on-yummly/) - Just a quick note to let you know that you can now find all of my recipes together on Yummly where you can save them into your own personal recipe box. All of my recipes going forward will be on Yummly, and I am working through the archives to get all of my recipes on
- [Bacon Pictures](https://italianchef.com/bacon-pictures/) - I took another shot at Charcuterie, this time branching out from the basic cure. Once again I ordered an 8.5 lb pork belly from Niman Ranch and split it into 2 slabs of bacon. With one half I made a sweet maple cured bacon and the other half, savory. Maple sugar and syrup are added
- [R.I.P. Paul Torre](https://italianchef.com/rip-paul-torre/) - On June 8, Paul Torre, The Italian Chef who was the inspiration for this website and, more importantly, my father, passed away after a two year struggle with multiple diseases. I knew I wanted to write about this here because he was such a big part of this site, but it took me some time

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- [Italian Recipes](https://italianchef.com/) - Food Advertisements by Popular Posts Zeppole Red Snapper Livornese Veal Sorrentino Veal Rollatini Food Advertisements by Instagram Browse Audible Premium Plus Food Advertisements by Food Advertisements by Instagram philtorre View Mar 5 Open There has been a problem with your Instagram Feed. Browse
- [The Veal Cutlets of Trattoria Battibecco](https://italianchef.com/the-veal-cutlets-of-trattoria-battibecco/) - From Biba’s Italy: Favorite Recipes from the Splendid Cities 1 cup freshly grated Parmigiano-Reggiano 1-1/2 cups fine dried bread crumbs 2 large eggs, beaten in a bowl with a pinch of salt 1/3 cup extra-virgin olive oil 2 tablespoons unsalted butter 1/4 cup heavy cream 1/4 cup chicken broth 4 thin slices prosciutto di Parma (about
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- [Marinara Sauce](https://italianchef.com/marinara-sauce/) - Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors
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- [Spedini Alla Romana](https://italianchef.com/spedini-alla-romana/) - 4 slices of white bread 4 slices of prosciutto 4 slices of mozzarella cheese flour for dredging 2 large eggs beaten vegetable oil 4 anchovy filets 2 tablespoons of butter Serves 2 Place one slice of bread on working surface, then place 2 slices of prosciutto and 2 slices of mozzarella on top of bread
- [About](https://italianchef.com/about/) - Hi, I'm Phil and welcome to The Italian Chef, dedicated to adapting the recipes and techniques of an Italian Chef for the home cook. I started this website back in 1999, with the purpose of keeping my father Paul Torre's recipes alive after he retired from the restaurant business. When I started this website I was
- [Neo-Neopolitan Pizza Dough](https://italianchef.com/neo-neopolitan-pizza-dough/) - From Peter Reinhart's Artisan Breads Every Day (Ten Speed Press, 2009) Pizzerias have long known the value of overnight, delayed fermentation, and I've written about this extensively in American Pie: My Search for the Perfect Pizza, as well as in other books. After teaching hundreds of pizza and focaccia classes around the country and assessing the relative
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- [Insalata Frutta di Mare](https://italianchef.com/insalata-frutta-di-mare/) - We like keep the choice of seafood simple for this cold seafood salad, but if you wanted to add more varieties you could replace 1 pound of the calamari with cooked lobster tails and/or scallops. Just cut the lobster tails in chunks and if the scallops are large cut them in half before adding to
- [Cookbooks](https://italianchef.com/cookbooks/) - [one_third][/one_third] [two_third_last]Peter Reinhart's Artisan Breads Every Day Peter Reinhart has done it again giving us yet another indispensible resource for making excellent breads at home. In this book Reinhart takes the basic principles behind no-knead bread and applies them to his own formulas and techniques. The result is a sort of hybrid that, while a
- [Risotto recipes](https://italianchef.com/risotto-recipes/) - Seafood Risotto This recipe actually comes from my friend Michael who prides himself on his risotto skills. He feels the error that most people make when cooking risotto is that they go overboard on the stirring and end up with a gummy blob. Risotto is supposed to be creamy with distinct grains of rice not
- [Sauce & Broth Recipes](https://italianchef.com/sauce-broth-recipes/) - Bolognese Sauce Bolognese sauce (Ragu alla Bolognese) gets it's name from the city of Bologna in the Emilia-Romagna region of Italy, where the sauce originated. Many people think of Bolognese as being a tomato sauce, but it really should be more of a meat sauce with a little tomato (some even claim it should have
- [Summer's Bounty: Tomatoes](https://italianchef.com/summers-bounty-tomatoes-2/) - Mid-July through August is sometimes referred to as the Dog Days of Summer, but for me they are something special, the Tomato Days of Summer. Right around mid-July is when the first of the tomatoes in my vegetable garden start to ripen, usually the Early Girl variety. As we roll into august the rest of
- [Pork & Lamb Recipes](https://italianchef.com/pork-lamb-recipes/) - Rack Of Lamb I made this Rack of Lamb paired with Risotto Milanese as part of a Valentines Day dinner for my wife, Sandy. I discussed making it and possibly featuring it here to some co-workers during lunch the week before. Suprisingly, one of them, Mark said he didn't think Rack of Lamb was a
- [Beef & Veal Recipes](https://italianchef.com/beef-veal-recipes/) - Veal Cutlets Milanese Style Veal Milanese is one of those recipes that you should be able to find on a site called The Italian Chef, but inexplicably it has been absent here up until now. I decided to rectify this, but have been struggling with a write-up to go along with the recipe. Everything I
- [Radicchio Risotto](https://italianchef.com/radicchio-risotto/) - From The Silver Spoon (Phaidon Press Ltd, 2005) Serves 4 About 6 1/2 cups of Vegetable Stock 6 tablespoons butter 1 onion, chopped 7 ounces radicchio, cut into strips 2 cups risotto rice 5 tablespoons white wine 2 tablespoons Parmesan cheese, freshly grated salt Bring the stock to a boil. Meanwhile, melt half the butter in another pan,
- [Easy Lasagna](https://italianchef.com/easy-lasagna/) - This is a relatively easy version of a Southern Italian Style lasagna with ricotta cheese and mozzarella. You can make it even easier by using no-boil lasagna sheets and skipping the cooking the pasta step. Some people might turn their nose up at the idea of using the no-boil pasta, but not all shortcuts are
- [Steak Pizzaiola](https://italianchef.com/steak-pizzaiola/) - For all of you steak lovers out there, here is an excellent alternative to a plain grilled or broiled steak. If you do not wish to add the mushrooms and peppers, it is delicious just with the marinara sauce alone. Serves 4 4 boneless Shell Steaks 1/4 cup olive oil 1 large green pepper and
- [Pasta with Zucchini and Mozzarella](https://italianchef.com/pasta-with-zucchini-and-mozzarella/) - When preparing for large parties, baked pastas are a very popular menu choice, especially if time is an issue. The advantage of preparing a dish ahead of time and then popping it in the oven just before your guests arrive, so that you can spend more time enjoying their company than working, is very appealing.
- [Pasta Piselli](https://italianchef.com/pasta-piselli/) - Pasta with Peas, very basic, very quick to prepare and very good. I do not know of an Italian that does not enjoy this dish. Serves 4 1 package of frozen fresh peas 1/4 cup olive oil 1/2 large onion chopped. 1/4 cup of marinara sauce 1 pound of datali pasta or small shells Bring
- [Gnocchi di Ricotta](https://italianchef.com/gnocchi-di-ricotta/) - These melt in your mouth ricotta gnocchi were a staple at my father's restaurant and I never really saw them on the menus of other Italian places back in those days. Potato gnocchi seemed to be much more prevalent. Today, I see them in restaurants much more often and they are always hard to resist.
- [Chicken Cacciatore](https://italianchef.com/chicken-cacciatore/) - The trend in Italian restaurants today to be new and innovative has unfortunately forced some excellent traditional dishes such as Chicken Cacciatore off the menus. This is a shame, because if you ask me great food should never go out of style. Here is Chef Paolo's version of this classic dish. Serves 4 1 three
- [Baked Ziti](https://italianchef.com/baked-ziti/) - I had a little difference of opinion with my wife in regards to this recipe. She felt that baked ziti should have ricotta cheese in it and I did not agree. We decide to go straight to the source and called my father. He said that he does not normally put ricotta in but when
- [Grilled Pizza](https://italianchef.com/grilled-pizza/) - Grilled pizza. It doesn't sound right, does it? Whenever I tell my friends that I am making grilled pizza, they usually give me a skeptical look. It is not until I finish explaining the process that I hear a hesitant, "That sounds good." Nobody really is completely sold on the idea until they actually taste
- [Manicotti](https://italianchef.com/manicotti/) - This recipe comes from Chef Paolo's wife Frances who is an excellent cook in her own right. The crepes can be made a few days ahead of time and kept refrigerated. Serves 6 For the crepes: 8 eggs 1 cup milk 1 cup water 2 cups flour makes 24 to 30 crepes For the filling:
- [Features](https://italianchef.com/features/) - Italian Christmas Eve Dinner It is a tradition with many Southern Italian families to celebrate Christmas Eve with an elaborate fish banquet, Il Cenone di Vigilia. Sometimes referred to as The Feast of the Seven Fishes, not everybody sticks to exactly seven; some go up to 11 or 12, predominantly shellfish. Personally, since I
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- [The Master Recipe: Boule (Artisan Free-Form Loaf)](https://italianchef.com/the-master-recipe-boule-artisan-free-form-loaf/) - From Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Thomas Dunne Books, 2007) Please check out our blog posts on our experiences with this technique for baking bread: No Knead Bread Makes four 1-pound loaves. The recipe is easily doubled or halved. 3 cups lukewarm water 1 1/2 tablespoons granulated yeast
- [Parmigiana Di Melanzane](https://italianchef.com/parmigiana-di-melanzane/) - From Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City (Interlink Books, 2008) Possibly one of Naples' best-known traditional dishes, and taken all over the world by the waves of migrants seeking a new life after World War II, parmigiana di melanzane is as tasty as it is familiar. Salting the eggplants before cooking is the key
- [Spaghetti Alla Rosinella](https://italianchef.com/spaghetti-alla-rosinella/) - From Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City (Interlink Books, 2008) In this typical pasta dish from the Posillipo district of Naples, the most is made of the fresh seafood available along the coast of Campania. Posillipo, situated at the western end of the Bay of Naples and leading down to the water, is one
- [Pasta e Fagiole](https://italianchef.com/pasta-e-fagiole/) - From Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City (Interlink Books, 2008) This is very much a country dish. In areas where meat was scarce or expensive, legumes were often used to provide necessary protein in the diet - with the added benefit that they were filling and could be used over the winter months when
- [Black Bass With Sicilian-Style Pesto](https://italianchef.com/black-bass-with-sicilian-style-pesto/) - From Urban Italian: Simple Recipes and True Stories from a Life in Food (Bloomsbury USA, 2008) For years, I thought Sicilian Pesto was some weird, made-up American sun-dried-tomato abomination. It wasn't until my first trip to Sicily that I discovered that pesto alla Siciliano was actually Italian--and more to the point, that there was a reason to
- [Grilled Pizza](https://italianchef.com/grilled-pizza-2/) - Grilled pizza. It doesn't sound right, does it? Whenever I tell my friends that I am making grilled pizza, they usually give me a skeptical look. It is not until I finish explaining the process that I hear a hesitant, "That sounds good." Nobody really is completely sold on the idea until they ctually taste
- [Grilled Pizza Dough](https://italianchef.com/grilled-pizza-dough/) - From American Pie: My Search for the Perfect Pizza by Peter Reinhart (Ten Speed Press, 2003) This dough needs to be very extensible and supple because it is pressed out quite thin, almost as thin as a flour tortilla. The dough is easy to make, but the technique for properly grilling a pizza, as perfected
- [Seared Tuna With Sweet-Sour Onions](https://italianchef.com/seared-tuna-with-sweet-sour-onions/) - From Seafood alla Siciliana: Recipes and Stories from a Living Tradition (Lake Isle Press, 2009) Here's another variation on the agrodolce theme, based loosely on a recipe from Charly, chef of Taormina's Vicolo Stretto restaurant. With red onion crowning each tuna steak, it looks pretty and makes an especially nice warm-weather dish, served at room temperature--like
- [Aromatic Salmon Steamed In Foil](https://italianchef.com/aromatic-salmon-steamed-in-foil/) - From Seafood alla Siciliana: Recipes and Stories from a Living Tradition (Lake Isle Press, 2009) A fish from Northern Waters, salmon appeared in Sicilian markets only in the aftermath of globalization. It is a convenient and delicious option for American cooks, however, and takes very well to Sicilian flavors. Seasoned couscous goes well with this dish. Serves
- [Eggplant Rollups](https://italianchef.com/eggplant-rollups/) - From Puglia: A Culinary Memoir (Italy's Food Culture) (Oronzo Editions, LLC, 2008) Serves 6 1 onion, minced Extra-virgin olive oil 2 cups fresh tomato puree or 2 8 -ounce cans Basil leaves 3-1/4 pounds eggplant (6 small) 2 eggs Sea salt Flour for dredging Stuffing: 6 ounces ground meat, any combination of lamb, veal, and pork 2
- [Orecchiete with Broccoli Rabe](https://italianchef.com/orecchiete-with-broccoli-rabe/) - From Puglia: A Culinary Memoir (Italy's Food Culture) (Oronzo Editions, LLC, 2008) Serves 4 1-1/4 pounds broccoli rabe Sea salt 1 pound orecchiette 1/2 cup extra-virgin olive oil 2 cloves garlic, any green shoots removed Peperoncino, hot red chili pepper, sliced [or dried flakes] 4 anchovies, rinsed, boned, and coarsely chopped Trim the broccoli rabe thoroughly and
- [Mussel Soup](https://italianchef.com/mussel-soup/) - From Sicily: Culinary Crossroads (Italy's Food Culture) (Oronzo Editions, LLC, 2008) Mussels have several other dialect names in Sicily--cozzi, cozzi niura, arcella, catacozzula, anapinnula--to name a few. The mussels that have been grown for centuries at Ganzirri, an inlet just outside Messina are much renowned. 4-1/2 pounds fresh mussels in their shells 1 medium onion, chopped 1
- [Pasta a la Norma](https://italianchef.com/pasta-a-la-norma/) - From Sicily: Culinary Crossroads (Italy's Food Culture) (Oronzo Editions, LLC, 2008) Most people actually call this dish Pasta ccâ Norma. This is incorrect because ccâ in dialect means "with", making Norma a simple ingredient, analogous to pasta ccâ cucuzza, pasta with squash. Norma was the main character of the opera by the same name composed by Bellini,
- [Lamb and Ricotta Crespelle with Tomato and Pecorino](https://italianchef.com/lamb-and-ricotta-crespelle-with-tomato-and-pecorino/) - From A16: Food + Wine (Ten Speed Press, 2008) Lamb is the most commonly prepared meat in southern Italy, for good reason. Sheep are nimble animals and require less food and pastureland than cows, which are important traits in the rocky, dry terrain of Campania and surrounding regions. The lambs we get from Don Watson of
- [Penne With Eggplant, Tomatoes, Black Olives, and Basil](https://italianchef.com/penne-with-eggplant-tomatoes-black-olives-and-basil/) - From A16: Food + Wine (Ten Speed Press, 2008) Eggplant vies with zucchini for the distinction of Campania's most common summer vegetable, and its meaty texture is a natural for pasta. Toothsome penne tossed with chunky bits of eggplant, olives, and tomatoes is so hearty that I almost forget that this dish is vegetarian. Serves 4 as
- [Caffè Latte Gelato](https://italianchef.com/caffe-latte-gelato/) - From Gelato!: Italian Ice Creams, Sorbetti, and Granite by Pamela Sheldon Johns (Ten Speed Press, 2008)Hardcore coffee-lovers can intensify the flavor of this coffee gelato by doubling the amount of ground coffee. It is essential to grind the coffee fresh and as fine as possible to extract the most flavor. Makes 1-1/2 quarts; serves 6 2
- [Custard Gelato](https://italianchef.com/custard-gelato/) - From Gelato!: Italian Ice Creams, Sorbetti, and Granite by Pamela Sheldon Johns (Ten Speed Press, 2008)One of the most popular flavors in gelaterie in Italy is crema, a simple frozen custard unenhanced by any flavoring. It has a rich yellow color due to the brightness of the yolks of Italian corn-fed chickens. Makes 1-1/2 quarts; serves
- [Vegetable Stock](https://italianchef.com/vegetable-stock/) - From The Silver Spoon (Phaidon Press Ltd, 2005)Serves 4-6 2 potatoes, coarsely chopped 2 onions, coarsely chopped 2 leeks, trimmed and coarsely chopped 2 carrots, coarsely chopped 2 turnips, coarsely chopped 1 celery stalk, coarsely chopped 3 cherry tomatoes, coarsely chopped salt Place all the vegetables in a large pan, pour in 6 1/4 cups water, add
- [Broiled Stuffed Squid](https://italianchef.com/broiled-stuffed-squid/) - From The Silver SpoonThe Silver Spoon (Phaidon Press Ltd, 2005) Serves 4 4 squid, cleaned 1 fresh flat-leaf parsley sprig, plus extra to garnish 1/2 garlic clove 1 cup bread crumbs olive oil, for drizzling and brushing salt and pepper lemon wedges, to garnish Preheat the broiler to hot. Chop the squid tentacles with the parsley and
- [Zabaglione Gelato](https://italianchef.com/zabaglione-gelato/) - From The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Ten Speed Press, 2007) True zabaglione?a foamy custard of egg yolks, wine, and sugar?is often made to order in Italian restaurants. Moments after the waiter takes your order, you'll hear the frenetic "clang-clack-clang" of the whisk hitting the copper bowl in the kitchen. Once it's reached
- [Gianduja Gelato](https://italianchef.com/gianduja-gelato/) - From The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Ten Speed Press, 2007) On my first visit to Torino, I arrived in rabid pursuit of qianduja, a confection made from local hazelnuts ground with milk chocolate that is a specialty of the Piedmont region. I'd also never had gianduja gelato at the source. I did
- [Rabbit Braised with Wine, Olives and Sage](https://italianchef.com/rabbit-braised-with-wine-olives-and-sage/) - From Biba's Italy: Favorite Recipes from the Splendid Cities (Artisan, 2006) The Tuscan way of preparing delicious home-cooked meals is straightforward and uncomplicated, and proves that you don't need to spend hours in the kitchen. This typical family fare can be made with rabbit, pheasant, or chicken, and is a staple of Florence's trattorie, where the rabbit
- [Roasted Pork with Rosemary,  Sage, and Garlic](https://italianchef.com/roasted-pork-with-rosemary-sage-and-garlic/) - From Biba's Italy: Favorite Recipes from the Splendid Cities (Artisan, 2006) Umberto, the owner of the quaint Osteria del Caffè Italiano, is a man with a mission: he wants his customers to enjoy his food and to have a good time. The night my daughter Paola and I were there, he took over the duties of the
- [Le Migliori Polpette di Tonno](https://italianchef.com/le-migliori-polpette-di-tonno/) - From Jamie's Italy (Hyperion, 2006) Just about everyone I know is a fan of meatballs, so I thought I'd give you a recipe for these, as they are something a little different. I've seen them made in Sicily in the same way, using a mixture of swordfish and tuna ? not canned tuna though. These have
- [Costolette di Maiale Con Salvia](https://italianchef.com/costolette-di-maiale-con-salvia/) - From Jamie's Italy (Hyperion, 2006) Pork chops are a pretty regular occurrence in Italy. They can be cooked in many, many way: but this recipe is one of my favorites. When I first saw it being made in a trattoria in Florence on my first-ever trip to Italy, the young lady who was making it inserted a
- [Codfish with Brocoletti di Rape](https://italianchef.com/codfish-with-brocoletti-di-rape/) - From Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food Family (Rodale Books, 2005) This is one of our favorite dishes, and we eat it frequently during the winter. You can substitute any large, whitefish, like striped bass, for the cod. You can also substitute chunks of fish, like monkfish. Serves 4
- [Linguine with Blue Crab Sauce](https://italianchef.com/linguine-with-blue-crab-sauce/) - From Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food Family (Rodale Books, 2005) We serve this pasta every Christmas Eve, as part of the Cena della Vigilia feast. The recipe comes from Edward's godfather, Tomasso, an Italian fellow who worked in the Pennsylvania coal mines. He never spoke English, and sent
- [Spaghetti with Tuna and Anchovies](https://italianchef.com/spaghetti-with-tuna-and-anchovies/) - From Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food FamilyItalian Family Dining (Rodale Books, 2005) We tested this recipe with a very fine canned tomato called Vaegri -- indeed, the best we ever tasted beside our own homemade. We buy it at Tino's Deli in the Bronx. We prefer fresh or
- [Pumpkin Gnocchi with Parmigiano, Sage, and White Truffles](https://italianchef.com/pumpkin-gnocchi-with-parmigiano-sage-and-white-truffles/) - From The Da Fiore Cookbook: Recipes from Venice's Best Restaurant by Damiano Martin (Harper Collins, 2003)When Mara and Maurizio return from Alba with the first white truffles of autumn, it means that these pillowy, bite-size bundles of pumpkin gnocchi will be on da Fiore's menu. Slicked with sage butter and topped with just a few truffle slivers,
- [Late-Night Pasta Sauce with Pine Nuts and Raisins](https://italianchef.com/late-night-pasta-sauce-with-pine-nuts-and-raisins/) - From Marcella Says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes by Marcella Hazan (Harper Collins, 2004) At the hour that some of my neighbors in Florida are already halfway into their night’s sleep, many Italians are beginning to feel a gnawing emptiness that needs to be filled with
- [Caponata](https://italianchef.com/caponata/) - From Jamie's Italy (Hyperion, 2006) This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto. Sicilians are really proud that it's made with produce from their island. All the different methods of making it are more or less the same - the thing that makes it special,
- [Sformato di Parmagianno and Prosciutto](https://italianchef.com/sformato-di-parmagianno-and-prosciutto/) - From Prosciutto, Pancetta, Salame by Pamela Sheldon Johns (Ten Speed Press, 2005)Here is an elegant but simple dish that can accompany roasted or grilled meats. A sformato is a dish that is cooked in a mold, then unmolded to serve. Serves 4 8 slices prosciutto di Parma 3 tablespoons extra-virgin olive oil 1/2 cup diced onion
- [The Italian Baker - Carol Field](https://italianchef.com/the-italian-baker/) - The New York town I grew up in, Mount Vernon, had a several good Italian bakeries, plus it was 15 minutes from Arthur Avenue, the Bronx's Little Italy. Therefore, I became accustomed to being able to pick up a fresh loaf of delicious Italian bread in minutes. Now I live in Ridgefield, CT a very
- [American Pie: My Search for the Perfect Pizza - Peter Reinhart](https://italianchef.com/american-pie-my-search-for-the-perfect-pizza/) - When it comes to pizza just about everybody in America has strong feelings about who makes the best (well at least everybody in New York, where I grew up). Some people tend to get very passionate about this issue. Whenever our friend Jason tells my cousin Sal that he likes Frank Pepe’s Pizza in New
- [Marcella Says... - Marcella Hazan](https://italianchef.com/marcella-says/) - In her latest cookbook Marcella Hazan attempts to capture the spirit of her famous Italian cooking classes, which began modestly in her New York City apartment during the 1960s and evolved into widely sought out Master Classes in her Venice home. With no-nonsense advice on all aspects of Italian home cooking, Marcella Says… successfully transports the reader
- [The da Fiore Cookbook - Damiano Martin](https://italianchef.com/the-da-fiore-cookbook/) - The da Fiore Cookbook - Damiano Martin By Phil Torre Tucked away on a small side street, a few minutes walk from the Rialto Bridge in Venice is Osteria da Fiore, considered by many to be the best Restaurant in Venice. I had the good fortune to dine there on my recent trip to Italy
- [The Silver Spoon - Phaidon Press](https://italianchef.com/the-silver-spoon/)
- [Italian Family Dining - Edward Giobbi and Eugenia Giobbi Bone](https://italianchef.com/italian-family-dining/) - Here is a cookbook that truly understands how Italians eat. "Italian meals are structured in a way that keeps family and friends at the table," the introduction tells us. The focus on family and friends eating together is a central theme throughout this book. In addition to being family-centric, the Italian way of eating is
- [The Perfect Scoop - David Lebovitz](https://italianchef.com/the-perfect-scoop-david-lebovitz/) - I must start this review off with an apology. There is no excuse for waiting until mid-August to post a review of The Perfect Scoop. If this is the first you are hearing of this excellent book on all things ice cream, then I have let over two months of prime ice cream making and
- [A16: Food + Wine - Nate Appleman + Shelley Lindgren](https://italianchef.com/a16-food-wine/) - A16 is an acclaimed restaurant in San Francisco, inspired by the food from the Campania region in southern Italy. It is named after the highway that runs through Campania connecting Naples to Puglia. A16: Food and Wine, a cookbook by A16's executive chef and Wine Director, Nate Applemen and Shelly Lindgren respectively, is an excellent
- [Thank You](https://italianchef.com/thank-you/) - Thank you for subscribing to The Italian Chef newsletter. You will receive a confirmation email shortly, please click the link in the email to activate your subscription. More Ways To Follow Us Follow @theitalianchef Check Out Our Content Go to The Italian Chef home page. Check out our list of Italian Recipes.
- [Clams Oreganato](https://italianchef.com/clams-oreganato/) - Clams Oreganato. Baked Clams. Stuffed Clams. No matter what you call them, they are a great starter for your Christmas Eve fish dinner. It is very important that the stuffing stays moist and does not become dried out. If the bread crumb mixture feels too dry, you may have to add a little more oil,
- [Clams and Mussels Posillipo](https://italianchef.com/clams-and-mussels-posillipo/) - You don't see mussels and/or clams Posillipo on too many menus anymore, which is really a shame because it is a great dish. Foodie "purists" will claim that dishes such as this are not really Italian but Italian-American inventions. I am pretty sure that in Naples, which Posillipo is a neighborhood in, you will find
- [Linguini White Clam Sauce](https://italianchef.com/linguini-white-clam-sauce/) - If the idea of shelling more than a dozen clams doesn't appeal to you, ask them to shell them for you at your favorite fish market. Just make sure they pack them with their juices when they give them to you. Serves 4 3/4 cup of olive oil 4 cloves of Garlic chopped 1 and
- [Fettucine Alfredo](https://italianchef.com/fettucine-alfredo/) - This is not the healthiest dish in the world, but like I always say, everything in moderation. Treating yourself to this classic pasta dish once in a while won't kill you. The short cooking time for the pasta is because we are using fresh homemade fetuccine, if you are using dried pasta cook until al
- [Seafood Risotto](https://italianchef.com/seafood-risotto/) - This recipe actually comes from my friend Michael who prides himself on his risotto skills. He feels the error that most people make when cooking risotto is that they go overboard on the stirring and end up with a gummy blob. Risotto is supposed to be creamy with distinct grains of rice not a mushy
- [Chicken Scarpariello](https://italianchef.com/chicken-scarpariello/) - Ahh, the aroma of this dish takes me back to my days waiting tables at my Dad's restaurant. Whenever I served Chicken Scarpariello to a table the lemon-garlic scent of this dish as I carried it across the dining room never failed to make me hungry. Serves 4 1/4 cup olive oil 1 three pound
- [Pork Chops with Peppers](https://italianchef.com/pork-chops-with-peppers/) - There may not seem like a lot to this dish, but boy is it tasty. Pork chops with vinegar peppers is an old Italian stand-by. For a different variation on this dish you can home fry some potatoes and put them on top. Serves 2 4 center cut pork chops 1/4 cup olive oil 6
- [Rack Of Lamb](https://italianchef.com/rack-of-lamb/) - I made this Rack of Lamb paired with Risotto Milanese as part of a Valentines Day dinner for my wife, Sandy. I discussed making it and possibly featuring it here to some co-workers during lunch the week before. Suprisingly, one of them, Mark said he didn't think Rack of Lamb was a good Valentines Day
- [Shrimp Oreganato](https://italianchef.com/shrimp-oreganato/) - This recipe is a very tasty shrimp dish, the key to which is making sure that it stays moist and does not become dried out. If the bread crumb mixture feels too dry, you may have to add a little more oil, use your judgement. Serves 4 2 cups bread crumbs 1/4 cup olive oil
- [Pesce alla Paolo](https://italianchef.com/pesce-alla-paolo/) - Recently, we went down to visit my parents in New York. I needed to stock up on some essentials to bring back home to Connecticut, so my Father and I took a drive down to Arthur Avenue, the Little Italy section of the Bronx, to do some shopping. While there we stopped at Randazzo's Fish
- [Shrimp Scampi](https://italianchef.com/shrimp-scampi/) - I am extremely allergic to shellfish, which would not be a problem if had this condition my whole life and I really didn't know what I was missing out on. Unfortunately, this is not the case; I developed it as an adult, long after Shrimp and Lobster were entrenched near the top of my favorite
- [Pistachio Gelato](https://italianchef.com/pistachio-gelato/) - We had a bit of a heat wave here in Connecticut last week. I figured what better way to fight the heat than to try out a new flavor of gelato. Since I was sticking with Sicilian style gelato, I decided to go with a very popular flavor in Sicily, pistachio. Serves 6 to 8
- [Prosciutto](https://italianchef.com/prosciutto/) - Prosciutto is the Italian word for ham. Unlike American ham Italian prosciutto is not smoked, it is salt cured and air-dried. There are two categories of prosciutto in Italy, prosciutto crudo, which is raw, and prosciutto cotto which is cooked. Prosciutto crudo is the type most commonly exported to America. The most famous prosciutto crudo
- [Spaghetti with Meatballs](https://italianchef.com/spaghetti-with-meatballs/) - We have received many requests for this recipe, which in many peoples' minds is synonymous with Italian food. In actuality, this is more of an Italian-American dish, since in Italy they do not serve their meatballs on top of pasta. This recipe comes from Chef Paolo's wife, Frances, who in my humble opinion makes the
- [Stuffed Lobster](https://italianchef.com/stuffed-lobster/) - This recipe comes from my Cousin Sal and the dish is the centerpiece of his traditional Christmas Eve meal with his family. Chopping up the meat from the claws and including it in the stuffing is a really nice touch. Serves 4 2 lobsters, 1 1/2 - 2 pounds each 1 cup bread crumbs 2
- [Veal Capriciosa](https://italianchef.com/veal-capriciosa/) - Cutlets, they are a staple of every Italian's diet. Veal cutlets and chicken cutlets are quick to prepare and can be enjoyed in many different ways. This variation of the veal cutlet is served with a refreshing salad on top and is quite delicious. Of course if veal is not your bag then you can
- [Tiramisu](https://italianchef.com/tiramisu/) - Tiramisu literally translates to "pick me up." We have had many requests for this classic Italian dessert and I'm sure my mother's recipe which is presented here will pick up anybody who tries it. Serves 6-8 1 Package of Savoiardi (Italian Lady Fingers) 4 egg yolks 1/2 cup of sugar 1 lb of Marscapone cheese
- [Risotto Milanese](https://italianchef.com/risotto-milanese/) - A successful risotto can only be made using a particular type of Italian rice. The rice must be able to absorb lots of liquid to give it that creamy texture while still delivering an al dente firmness to the bite. The three types of rice Italians favor for risotto are arborio, vialone nano, and carnaroli.
- [Chicken Piccata](https://italianchef.com/chicken-piccata/) - This lemony chicken dish is a quick and easy way to give your family a nice treat on a weeknight. Team it up with some broccoli sautéed in oil and garlic as a side dish. Serves 4 4 chicken breasts pounded thin flour spread on a plate for dredging 2 tablespoons of olive oil 3
- [Cannoli](https://italianchef.com/cannoli/) - This classic Sicilian dessert should be filled as close to serving time as possible. If filled too far ahead of time the shell will become soggy and nobody likes a soggy cannoli. Shells: 1 3/4 cups flour 1 tablespoon sugar pinch of salt 2 tablespoons of butter, melted 3/4 cup Marsala wine egg white 2
- [Chicken Recipes](https://italianchef.com/chicken-recipes/) - Chicken Scarpariello The aroma of this dish takes me back to my days waiting tables at my Dad's restaurant. Whenever I served Chicken Scarpariello to a table the lemon-garlic scent of this dish as I carried it across the dining room never failed to make me hungry. Chicken Marsala A simple, but delicious old Italian
- [Sample Page](https://italianchef.com/sample-page-2/) - This is an example page. It's different from a blog post because it will stay in one place and will show up in your site navigation (in most themes). Most people start with an About page that introduces them to potential site visitors. It might say something like this: Hi there! I'm a bike messenger
- [Baked Asparagus Wrapped in Prosciutto](https://italianchef.com/baked-asparagus-wrapped-in-prosciutto/) - This recipe is best made with thick asparagus spears; however if all you can find are thin ones, wrap 2-3 spears in each slice of prosciutto. This dish can be served as an appetizer or a side dish. Regardless of the course served with, it always draws praise from my dinner guests. Prep time: 5

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- [Lamb](https://italianchef.com/category/lamb/)
- [Lasagna](https://italianchef.com/category/lasagna/)
- [No Knead Bread](https://italianchef.com/category/no-knead-bread/)
- [Pasta](https://italianchef.com/category/pasta/)
- [Pizza](https://italianchef.com/category/pizza/)
- [Popular](https://italianchef.com/category/popular/)
- [Pork](https://italianchef.com/category/pork/)
- [Rabbit](https://italianchef.com/category/rabbit/)
- [Recipes](https://italianchef.com/category/recipes/)
- [Risotto](https://italianchef.com/category/risotto/)
- [Salads](https://italianchef.com/category/salads/)
- [Sausage](https://italianchef.com/category/sausage/)
- [Seafood](https://italianchef.com/category/seafood/)
- [Sicilian](https://italianchef.com/category/sicilian/)
- [Sunday Dinner](https://italianchef.com/category/sunday-dinner/)
- [Veal](https://italianchef.com/category/veal/)
- [Dessert](https://italianchef.com/category/dessert/)
- [Chicken](https://italianchef.com/category/chicken/)
- [Beef](https://italianchef.com/category/beef/)
- [Weeknight Cooking](https://italianchef.com/category/weeknight-cooking/)
- [Italian-American](https://italianchef.com/category/italian-american/)
- [pantry](https://italianchef.com/category/pantry/)
- [Vegetables](https://italianchef.com/category/vegetables/)
- [Gifts](https://italianchef.com/category/gifts/)

## Tags

- [anchovies](https://italianchef.com/tag/anchovies/)
- [bacon](https://italianchef.com/tag/bacon-2/)
- [biscotti](https://italianchef.com/tag/biscotti-2/)
- [butterscotch](https://italianchef.com/tag/butterscotch/)
- [capers](https://italianchef.com/tag/capers/)
- [Charcutepalooza](https://italianchef.com/tag/charcutepalooza/)
- [chocolate](https://italianchef.com/tag/chocolate/)
- [grape tomatoes](https://italianchef.com/tag/grape-tomatoes/)
- [grilling](https://italianchef.com/tag/grilling/)
- [lamb](https://italianchef.com/tag/lamb-2/)
- [lasagna](https://italianchef.com/tag/lasagna-2/)
- [olives](https://italianchef.com/tag/olives/)
- [pizza](https://italianchef.com/tag/pizza-2/)
- [prosciutto](https://italianchef.com/tag/prosciutto/)
- [puttanesca](https://italianchef.com/tag/puttanesca/)
- [ricotta](https://italianchef.com/tag/ricotta/)
- [rosemary](https://italianchef.com/tag/rosemary/)
- [sage](https://italianchef.com/tag/sage/)
- [sausage](https://italianchef.com/tag/sausage-2/)
- [tomato](https://italianchef.com/tag/tomato/)
- [veal](https://italianchef.com/tag/veal-2/)
- [Pasta](https://italianchef.com/tag/pasta/)