Side Dish (24)
Main Course (17)
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
This recipe comes from Ristorante La Botte in Stresa.
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
Marcella Hazan schooled us in the making of this dish in her Venetian kitchen.
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.