Italian

Cooking!

The ultimate
guide to Italian
cooking!

25 incredible
Italian recipes!
5,95 $ By Paramte Poompuang
 Taste of Italy
Responsible publisher:

Magic Media ApS

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4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Mario Costa

illustrated by: Paramte Poompuang
 Introduction

Welcome to the wonderful world of Italian cuisine!

Italy is known for its rich culinary heritage, which has given
the world some of its most beloved dishes. From classic pasta
dishes like spaghetti carbonara and lasagna, to hearty soups,
delicious risottos, and of course, pizza, Italian cuisine has
something for everyone.

This cookbook is designed to take you on a journey through

the diverse and delicious flavors of Italy. Whether you’re a
seasoned cook or a beginner, these recipes are sure to inspire
you to create authentic Italian dishes in your own kitchen.
In this cookbook, you will find recipes for all occasions, from
quick and easy weeknight dinners to elaborate meals for
special occasions. You’ll learn how to make classic Italian
dishes, as well as some lesser-known regional specialties. And
of course, you’ll find plenty of recipes for mouth-watering
desserts, such as tiramisu.

So, let’s get started on our journey through the delicious world
of Italian cuisine!

All recipes are for 4 persons

 Table of contents
1.Pizza Margherita 8
2.Spaghetti Carbonara 10
3.Lasagna 12
4.Risotto alla Milanese 14
5.Osso Buco 16
6.Cotoletta alla Milanese 18
7.Saltimbocca alla Romana 20
8.Fettuccine Alfredo 22
9.Tiramisu 24
10.Gnocchi alla Sorrentina 26
11.Pollo alla Cacciatora 28
12.Veal Scaloppine 30
13.Caprese Salad 32
14.Minestrone Soup 34
15.Beef Braciole 36
16.Eggplant Parmigiana 38
17.Calamari Fritti 40
18.Panettone 42
19.Focaccia 44
20.Zuppa Toscana 46
21.Prosciutto and Melon 48
22.Spagetti Bolognese 50
23.Gorgonzola and Pear Salad 52
24.Tagliatelle al Ragù 54
25.Bruschetta 56
 Pizza Margherita
Pizza Margherita is a classic Italian pizza that originated in Naples. It is a simple
yet delicious pizza that is traditionally made with a few key ingredients, including:
To make a Pizza Margherita, the pizza dough is rolled out into a thin crust and
then topped with a tomato sauce made from San Marzano tomatoes. Next, moz-
zarella cheese is added to the pizza, and it is then baked in a hot oven until the
cheese is melted and the crust is crispy. Once the pizza is cooked, fresh basil leaves
are added on top, giving the pizza a vibrant green color and a fragrant aroma.

8
Ingredients:
• 1 pound pizza dough (homemade or store-bought)
• 1 cup San Marzano tomato sauce
• 8 ounces fresh mozzarella cheese, sliced or shredded
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:
1. Preheat the oven to 450°F (230°C).
2. Divide the pizza dough into 4 equal parts and roll each part into a thin,
round crust.
3. Place each pizza crust on a baking sheet or a pizza stone.
4. Spread about 1/4 cup of tomato sauce over each pizza crust, leaving a 1/2-
inch border around the edges.
5. Add the mozzarella cheese evenly over each pizza.
6. Drizzle each pizza with 1/2 tablespoon of olive oil and season with salt and
pepper to taste.
7. Bake the pizzas in the preheated oven for 10-12 minutes, or until the cheese
is melted and the crust is golden brown.
8. Once the pizzas are cooked, remove them from the oven and sprinkle fresh
basil leaves on top of each pizza.
9. Cut the pizzas into slices and serve hot.

9
 Spaghetti Carbonara
Spaghetti Carbonara is a classic Italian pasta dish made with spaghetti, eggs, pan-
cetta or bacon, Parmesan cheese, black pepper, and sometimes cream. The dish
has its origins in Rome, and its name is derived from the Italian word “carbonaro,”
which means “charcoal burner,” as it was a popular meal for Italian coal miners.
To make spaghetti carbonara, the pasta is cooked in boiling salted water until al
dente, and then drained. Meanwhile, the pancetta or bacon is fried in a pan un-
til crispy. In a separate bowl, eggs are whisked with grated Parmesan cheese and
black pepper.

10
Ingredients:
• 400g spaghetti
• 200g pancetta or bacon, diced
• 4 large eggs
• 1 cup grated Parmesan cheese
• 1 teaspoon black pepper
• 1/4 cup heavy cream (optional)
• Salt to taste
• Chopped parsley for garnish (optional)

Instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al
dente, according to package instructions.
2. While the pasta is cooking, heat a large skillet over medium heat. Add diced
pancetta or bacon and cook until crispy, stirring occasionally.
3. In a separate bowl, whisk together eggs, Parmesan cheese, and black pepper
until well combined.
4. Drain the pasta and reserve 1/2 cup of the pasta water.
5. Add the pasta to the skillet with the pancetta or bacon and toss to combine.
6. Remove the skillet from the heat and pour the egg mixture over the pasta.
Toss quickly to combine, making sure the eggs don’t scramble.
7. If the pasta seems dry, add a splash of the reserved pasta water to create a
creamy sauce.
8. If desired, add the heavy cream to the pasta and toss to combine.
9. Taste and season with salt if needed.
10. Serve hot, garnished with chopped parsley if desired. Enjoy your delicious
Spaghetti Carbonara!

11
 Lasagna
Lasagna is a classic Italian dish made with layers of wide, flat noodles, tomato
sauce, and a variety of other ingredients, such as ground meat, cheese, and vegeta-
bles. The dish is typically baked in the oven, allowing the noodles to cook and the
flavors to meld together.
The traditional recipe for lasagna includes a meat sauce made with ground beef or
pork, garlic, onion, tomato sauce, and Italian herbs such as basil and oregano. In
addition, a creamy white sauce called béchamel is often added to provide richness
and depth of flavor. The noodles are cooked until al dente and then layered with
the sauces and a variety of cheeses, such as mozzarella, ricotta, and parmesan.
12
Ingredients:
• 8 lasagna noodles
• 1 pound ground beef
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 ounces) crushed tomatoes
• 1 can (8 ounces) tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions, then drain
and set aside.
3. In a large skillet, cook the ground beef, onion, and garlic over medium heat
until the beef is browned and the onion is soft, about 10 minutes. Drain any
excess grease.
4. Add the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper to
the skillet. Simmer for 10 minutes, stirring occasionally.
5. In a small bowl, mix together the ricotta cheese and egg.
6. Spread a thin layer of the meat sauce in the bottom of an 8x8 inch baking
dish. Top with 2 lasagna noodles. Spread 1/3 of the ricotta mixture over the
noodles, then sprinkle with 1/2 cup of shredded mozzarella cheese. Repeat
this layering process two more times.
7. Top the lasagna with the remaining meat sauce and sprinkle with the re
maining shredded mozzarella cheese and grated parmesan cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil
and bake for an additional 25 minutes, or until the cheese is melted and
bubbly.
9. Let the lasagna cool for a few minutes before slicing and serving.

13
 Risotto alla Milanese
Risotto alla Milanese is a classic Italian dish that originated in the northern Italian
city of Milan. It is a creamy, rich and flavorful rice dish that is typically served as a
primo piatto (first course) in Italian cuisine.
The key ingredient in Risotto alla Milanese is saffron, a spice that gives the dish its
distinctive yellow color and unique flavor. The saffron is traditionally toasted and
then added to the rice along with onions, garlic, and white wine, which are sau-
téed in butter and olive oil until they are translucent and fragrant.

14
Ingredients:
• 1 cup arborio rice
• 4 cups chicken or vegetable broth
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 teaspoon saffron threads
• 4 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley, for garnish (optional)

Instructions:
1. In a small bowl, soak the saffron threads in 1/4 cup of hot water for 5-10 min
utes.
2. In a medium saucepan, heat the chicken or vegetable broth over medium heat
until simmering.
3. In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat.
Add the onion and garlic and sauté until they are soft and fragrant, about 3-5
minutes.
4. Add the arborio rice to the skillet and stir until the rice is well-coated with
butter and slightly toasted, about 2-3 minutes.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Begin adding the simmering broth, 1/2 cup at a time, stirring constantly and
adding more broth only after the previous addition has been absorbed. Con
tinue this process until the rice is tender and creamy, which should take about
20-25 minutes.
7. In the last 5 minutes of cooking, add the saffron and its soaking liquid to the
rice, stirring until the risotto is evenly colored.
8. Remove the risotto from the heat and stir in the remaining 2 tablespoons of
butter and the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve the Risotto alla Milanese hot, garnished with chopped parsley if desired.

15
 Osso Buco
Osso Buco is a classic Italian dish that originated in the northern region of Lom-
bardy, specifically Milan. It is made with cross-cut veal shanks that are slow-
cooked in a flavorful broth until the meat is tender and falls off the bone. The dish
is typically served with a gremolata, which is a mixture of lemon zest, garlic, and
parsley, and a side of risotto or polenta.
To make Osso Buco, the veal shanks are first dredged in flour and seasoned with
salt and pepper, then browned in a hot skillet or Dutch oven to give them a rich,
caramelized exterior. The shanks are then set aside while the sauce is prepared.

16
Ingredients:
• 4 veal shanks, about 1 1/2 inch • 1 bay leaf
thick • 1 teaspoon dried thyme
• 1/4 cup all-purpose flour • 1 teaspoon dried rosemary
• Salt and pepper to taste • Gremolata (1/4 cup chopped pars
• 3 tablespoons olive oil ley, 1 tablespoon lemon zest, 2
• 1 onion, chopped cloves garlic, minced)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup dry white wine
• 2 cups chicken or beef broth

Instructions:
1. Preheat the oven to 350°F.
2. In a shallow dish, combine the flour, salt, and pepper. Dredge the veal
shanks in the flour mixture to coat.
3. In a large Dutch oven or heavy-bottomed skillet, heat the olive oil over me
dium-high heat. Add the veal shanks and brown them on all sides, about 3-4
minutes per side. Remove the shanks from the pan and set them aside on a
plate.
4. Add the onion, carrots, celery, and garlic to the pan and cook until the vege
tables are softened, about 5-7 minutes.
5. Add the diced tomatoes, white wine, chicken or beef broth, bay leaf, thyme,
and rosemary to the pan, and bring the mixture to a simmer.
6. Return the veal shanks to the pan, spooning the sauce over them to coat.
Cover the pan and transfer it to the oven.
7. Bake the Osso Buco for 2 to 2 1/2 hours, or until the meat is tender and falls
off the bone.
8. Meanwhile, prepare the gremolata by combining the chopped parsley, lem
on zest, and minced garlic in a small bowl.
9. To serve, remove the bay leaf from the pan and spoon the Osso Buco onto
individual plates. Sprinkle the gremolata over the top of the shanks.
10. Serve with a side of risotto, polenta, or mashed potatoes, and enjoy your
delicious Osso Buco for four!
17
 Cotoletta alla Milanese
Cotoletta alla Milanese is a traditional Milanese dish that consists of a breaded
and pan-fried veal cutlet. It is a simple yet delicious dish that showcases the qual-
ity of the ingredients used. The cutlet is typically pounded thin to achieve an even
thickness, making it easier to cook evenly and ensuring a tender result.

18
Ingredients:
• 4 veal cutlets, pounded to an even thickness of about 1/4 inch
• Salt and pepper
• All-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs, preferably homemade
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter
• Lemon wedges, for serving

Instructions:
1. Season the veal cutlets with salt and pepper on both sides.
2. Dredge the cutlets in flour, shaking off any excess.
3. Dip the cutlets into the beaten eggs, making sure to coat them well.
4. In a separate bowl, mix together the breadcrumbs and Parmesan cheese.
5. Press the egg-coated cutlets into the breadcrumb mixture, making sure to
coat them evenly.
6. Heat the butter in a large skillet over medium-high heat.
7. Once the butter is melted and sizzling, add the breaded cutlets to the pan.
8. Cook the cutlets for 3-4 minutes on each side, or until they are golden
brown and crispy.
9. Remove the cutlets from the pan and place them on a paper towel-lined
plate to absorb any excess oil.
10. Serve the Cotoletta alla Milanese immediately, garnished with lemon wedg
es on the side.

19
 Saltimbocca alla Romana
Saltimbocca alla Romana is a classic Roman dish that features thin slices of veal,
typically topped with prosciutto and fresh sage leaves. The name “Saltimbocca”
means “jumps in the mouth” in Italian, referring to the dish’s delicious and satisfy-
ing flavors. It is typically served as a main course, often accompanied by a simple
vegetable or salad side dish.

20
Ingredients:
• 4 veal cutlets, pounded to an even thickness of about 1/4 inch
• Salt and pepper
• 4 thin slices of prosciutto
• 12 fresh sage leaves
• All-purpose flour
• 1/4 cup butter
• 1/2 cup dry white wine
• Lemon wedges, for serving

Instructions:
1. Season the veal cutlets with salt and pepper on both sides.
2. Place a slice of prosciutto on top of each veal cutlet.
3. Place 3 sage leaves on top of each slice of prosciutto.
4. Use toothpicks to secure the prosciutto and sage leaves to the veal cutlets.
5. Dredge the veal cutlets in flour, shaking off any excess.
6. Heat the butter in a large skillet over medium-high heat.
7. Once the butter is melted and sizzling, add the veal cutlets to the pan.
8. Cook the cutlets for 2-3 minutes on each side, or until they are golden
brown and cooked through.
9. Once the cutlets are cooked, remove them from the pan and set them aside
on a plate.
10. Add the white wine to the pan and use a wooden spoon to scrape up any
browned bits from the bottom of the pan.
11. Cook the wine for 1-2 minutes, or until it has reduced by about half.
12. Pour the wine sauce over the cooked Saltimbocca alla Romana and serve
immediately, garnished with lemon wedges on the side.

21
 Fettuccine Alfredo
Fettuccine Alfredo is a classic Italian pasta dish that is named after its creator, Al-
fredo di Lelio, who first served the dish at his restaurant in Rome in the early 20th
century. The dish is made with fettuccine pasta, which is typically cooked al dente,
and a creamy sauce made from butter, heavy cream, and Parmesan cheese.
To make the sauce, butter and heavy cream are heated in a saucepan until the
butter is melted and the cream is hot. Then, grated Parmesan cheese is added to
the pan, and the sauce is stirred until the cheese is melted and the sauce is smooth
and creamy. The cooked fettuccine pasta is then added to the pan with the sauce
and tossed to coat the pasta evenly.
22
Ingredients:
• 1 pound (454g) of fettuccine pasta
• 1 cup (240ml) of heavy cream
• 1/2 cup (113g) of unsalted butter
• 1 and 1/2 cups (150g) of freshly grated Parmesan cheese
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook
according to the package instructions until it is al dente.
2. While the pasta is cooking, heat the heavy cream and unsalted butter in a
large saucepan over medium heat. Stir until the butter is melted and the
cream is hot.
3. Add the grated Parmesan cheese to the saucepan and whisk until the cheese
is fully melted and the sauce is smooth and creamy.
4. Season the sauce with salt and black pepper to taste.
5. Drain the cooked fettuccine pasta and add it to the saucepan with the Alfre
do sauce.
6. Toss the pasta in the sauce until it is well coated.
7. Divide the pasta among 4 plates, garnish with chopped fresh parsley if de
sired, and serve immediately.

23
 Tiramisu
Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy.
The word “tiramisu” means “pick me up” in Italian, which refers to the espresso
that is used to soak the ladyfingers in the dessert.
Tiramisu is typically made with layers of ladyfingers (sponge cake or savoiardi
biscuits) that have been dipped in coffee or espresso and layered with a rich mas-
carpone cream that has been sweetened and flavored with vanilla and sometimes
liquor, such as marsala or amaretto. The dessert is often finished with a dusting of
cocoa powder or grated chocolate on top.

24
Ingredients:
• 12 oz pasta (such as spaghetti or penne)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente, then drain
and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic
and cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes and red pepper flakes (if using) to the skillet, and
season with salt and pepper to taste. Simmer the sauce for 5-7 minutes until
it has thickened slightly.
4. Add the cooked pasta to the skillet and toss to coat it evenly with the sauce.
Cook for an additional 1-2 minutes until the pasta is heated through.
5. Serve the pasta hot, topped with grated Parmesan cheese and chopped fresh
basil (if using).

25
 Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a classic Italian pasta dish that originates from the Sor-
rento Peninsula in southern Italy. It is a simple and delicious dish that features soft
and pillowy potato gnocchi that are baked in a rich tomato sauce and topped with
melted mozzarella cheese.
To make Gnocchi alla Sorrentina, first, the gnocchi is boiled until it is cooked
through, then it is combined with a homemade tomato sauce that is made with
San Marzano tomatoes, garlic, basil, and olive oil. The gnocchi and tomato sauce
are then layered in a baking dish with slices of fresh mozzarella cheese and grated
Parmesan cheese. The dish is then baked until the cheese is melted and bubbly,
and the gnocchi is heated through.
26
Ingredients:
• 2 pounds potato gnocchi
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) San Marzano tomatoes, crushed
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped (optional)

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the gnocchi in a large pot of salted boiling water until they float to the sur
face, about 2-3 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and
cook for 1-2 minutes until fragrant.
4. Add the crushed tomatoes and red pepper flakes (if using) to the skillet, and sea
son with salt and pepper to taste. Simmer the sauce for 10-15 minutes until it has
thickened slightly.
5. Add the cooked gnocchi to the skillet and toss to coat it evenly with the sauce.
6. Transfer half of the gnocchi and sauce mixture to a 9x13 inch baking dish. Top
with half of the sliced mozzarella cheese. Repeat with the remaining gnocchi and
sauce mixture, and top with the remaining sliced mozzarella cheese.
7. Sprinkle the grated Parmesan cheese over the top of the dish.
8. Bake the Gnocchi alla Sorrentina in the preheated oven for 20-25 minutes, until
the cheese is melted and bubbly and the gnocchi is heated through.
9. Remove the dish from the oven and let it rest for a few minutes before serving.
10. Garnish with chopped fresh basil (if using) and serve hot.

27
 Pollo alla Cacciatora
Pollo alla Cacciatora, or Chicken Cacciatore in English, is a classic Italian dish
that features tender chicken cooked in a rich tomato-based sauce with vegetables
and herbs. The term “cacciatora” means “hunter-style,” and the dish is traditional-
ly made with ingredients that a hunter might have on hand while out in the field.
The chicken is usually cut into pieces and then browned in a skillet with olive oil
until golden and crispy. Then, onions, garlic, and bell peppers are added to the
pan and cooked until softened. Tomatoes, tomato paste, chicken broth, and a vari-
ety of herbs and spices, such as oregano and thyme, are added to the pan to create
a flavorful sauce.

28
Ingredients:
• 4 chicken legs or thighs, bone-in
and skin-on
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (28 ounces) crushed toma
toes
• 1/2 cup chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
(optional)
• 1/2 cup pitted Kalamata olives (op
tional)
• Chopped fresh parsley, for garnish

Instructions:
1. In a shallow dish, mix together the flour, salt, and black pepper. Dredge the
chicken pieces in the flour mixture to coat both sides.
2. In a large skillet over medium-high heat, heat the olive oil. Add the chick
en pieces and cook for 3-4 minutes on each side until golden brown. Re
move the chicken from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and bell peppers. Cook for 3-4
minutes until softened.
4. Add the crushed tomatoes, chicken broth, tomato paste, oregano, thyme,
and red pepper flakes (if using) to the skillet. Stir to combine and bring to a
simmer.
5. Return the chicken to the skillet and spoon the sauce over it. If using, add
the olives to the pan. Cover and simmer for 30-40 minutes until the chicken
is cooked through and tender.
6. Garnish with chopped parsley and serve hot, accompanied by a side of
crusty bread or pasta.

29
 Veal Scaloppine
Veal Scaloppine is a popular Italian dish that consists of thinly sliced veal cutlets
that are typically pounded or flattened to tenderize them before cooking. The
term “scaloppine” refers to the thin slices of meat that are used in the dish.
Veal scaloppine is usually prepared by dredging the veal slices in flour and then
pan-frying them in butter or oil until they are golden brown on both sides. The
meat is then removed from the pan and a sauce is made by deglazing the pan with
white wine, chicken broth, or beef broth, and adding other ingredients such as
capers, lemon juice, mushrooms, or herbs.

30
Ingredients:
• 4 veal cutlets, pounded to 1/4 inch thickness
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon capers
• 2 tablespoons chopped fresh parsley

Instructions:
1. In a shallow dish, mix together the flour, salt, and black pepper. Dredge each veal
cutlet in the flour mixture to coat both sides.
2. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add 2 of
the veal cutlets and cook for 2-3 minutes on each side until golden brown. Re
peat with the remaining 2 cutlets, adding more butter to the pan if needed.
Transfer the cooked cutlets to a plate and cover with foil to keep warm.
3. Add the white wine to the skillet and use a wooden spoon to scrape up any
browned bits from the bottom of the pan. Cook for 1-2 minutes until the wine
has reduced by half.
4. Add the chicken broth, lemon juice, and capers to the pan and stir to combine.
Bring to a simmer and cook for 2-3 minutes until the sauce has thickened slightly.
5. Return the veal cutlets to the skillet and spoon the sauce over them. Simmer for
another 1-2 minutes until the veal is heated through and the sauce is hot.
6. Sprinkle with chopped parsley and serve immediately, with a side of pasta or ri
sotto and a vegetable such as asparagus or green beans.

31
 Caprese Salad
Caprese salad is a simple and refreshing Italian salad that typically consists of
sliced fresh mozzarella cheese, juicy ripe tomatoes, and fresh basil leaves. The
ingredients are arranged on a plate or platter and then drizzled with high-quality
extra-virgin olive oil and a sprinkle of salt and freshly ground black pepper.
The dish gets its name from the Italian island of Capri, which is located off the
coast of Naples. The salad is a popular dish in Italy, especially during the summer
months when the tomatoes and basil are at their peak.

32
Ingredients:
• 2 large ripe tomatoes
• 8 oz. fresh mozzarella cheese
• 1/4 cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions:
1. Wash the tomatoes and slice them into 1/4 inch thick rounds.
2. Cut the fresh mozzarella into similar-sized slices.
3. Arrange the tomato and mozzarella slices on a large plate, alternating be
tween the two.
4. Place fresh basil leaves on top of the tomato and mozzarella slices.
5. Drizzle extra-virgin olive oil over the top of the salad, and sprinkle with salt
and freshly ground black pepper to taste.
6. Serve the Caprese salad immediately, while the ingredients are fresh and the
flavors are at their peak.

33
 Minestrone Soup
Minestrone soup is a hearty and nutritious Italian vegetable soup that is tradition-
ally made with a variety of seasonal vegetables, beans, pasta, and sometimes meat
or broth. The word “minestrone” comes from the Italian word “minestra,” which
means “soup,” and it is a popular dish in Italian cuisine, often served as a starter or
a main course.
The soup typically includes ingredients such as tomatoes, onions, celery, carrots,
zucchini, green beans, potatoes, and cannellini beans, but the exact recipe can
vary depending on the region and the availability of ingredients. Some versions
may also include pasta or rice, and some may add meat, such as bacon or pancet-
ta, for extra flavor.
34
Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup small pasta (such as elbow macaroni or ditalini)
• Grated Parmesan cheese for serving

Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the
onion and garlic and cook for 2-3 minutes until the onion is translucent.
2. Add the carrots, celery, and zucchini to the pot and cook for 5-7 minutes
until the vegetables start to soften.
3. Add the canned tomatoes (with their juice) and broth to the pot. Bring to a
simmer and let cook for 10-15 minutes until the vegetables are tender.
4. Add the cannellini beans, basil, oregano, salt, and pepper to the pot and stir
to combine. Let the soup simmer for an additional 10-15 minutes to allow
the flavors to meld together.
5. Meanwhile, cook the pasta according to the package directions until al den
te. Drain the pasta and set aside.
6. To serve, divide the pasta among four bowls and ladle the soup over the pas
ta. Sprinkle with grated Parmesan cheese and serve hot with crusty bread on
the side, if desired.

35
 Beef Braciole
Beef Braciole (pronounced brah-johl-ay) is a classic Italian-American dish made
with thinly sliced beef that has been pounded to tenderize it, and then stuffed
with a filling made of breadcrumbs, garlic, herbs, cheese, and sometimes cured
meats like prosciutto or pancetta.
To prepare the dish, the beef is first seasoned with salt and pepper, and then
spread with the filling. It is then rolled up and tied with kitchen twine to hold its
shape while cooking. The rolls are seared in a pan to create a nice crust, and then
simmered in a tomato-based sauce until the meat is tender and the flavors have
melded together.

36
Ingredients:
• 1 1/2 lbs thinly sliced top round beef
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 3 cloves garlic, minced
• 4 slices prosciutto, chopped (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1 bay leaf

Instructions:
1. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, ba
sil, minced garlic, prosciutto (if using), salt and pepper.
2. Lay the thinly sliced beef on a cutting board and pound with a meat mallet
until it’s about 1/4 inch thick.
3. Divide the breadcrumb mixture among the slices of beef, spreading it evenly
over the top. Starting with the shorter end, roll up each slice tightly and tie
with kitchen twine to hold its shape.
4. Heat olive oil in a large skillet over medium-high heat. Add the beef rolls
and sear them until browned on all sides. Remove the beef rolls and set
them aside on a plate.
5. In the same skillet, add onion and minced garlic and cook until the onion is
softened. Add the crushed tomatoes, beef broth, and bay leaf, and stir to
combine.
6. Place the beef rolls back into the skillet and bring the sauce to a simmer. Re
duce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beef is
tender.
7. Remove the beef rolls from the skillet and cut the twine off. Serve the rolls
with the sauce poured over them.

37
 Eggplant Parmigiana
Eggplant Parmigiana, also known as Eggplant Parmesan, is a classic Italian-Amer-
ican dish made with breaded and fried slices of eggplant layered with tomato
sauce, mozzarella cheese, and Parmesan cheese.
To prepare the dish, the eggplant is sliced into rounds, salted, and left to sit for a
while to remove any bitterness. The eggplant slices are then dipped in a mixture of
beaten eggs and breadcrumbs, and fried until golden brown.

38
Ingredients:
• 2 medium-sized eggplants, sliced into 1/4 inch rounds
• Salt
• 2 cups tomato sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups breadcrumbs
• Olive oil for frying
• Fresh basil leaves for garnish

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Sprinkle salt over the eggplant slices and let them sit for 30 minutes to remove
any bitterness. Rinse the slices and pat them dry with paper towels.
3. Set up three shallow bowls. Put the flour in the first bowl, beaten eggs in the
second bowl, and breadcrumbs in the third bowl.
4. Dredge each eggplant slice in the flour, shaking off any excess. Dip it in the
beaten eggs, letting any excess drip off. Finally, coat it in breadcrumbs, press
ing them into the eggplant so they adhere well.
5. Heat enough olive oil in a large skillet over medium heat to cover the bottom
of the skillet. Fry the eggplant slices in batches until golden brown on both
sides, about 2-3 minutes per side. Drain on paper towels to remove any excess
oil.
6. In a baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer
of fried eggplant slices over the sauce, overlapping them slightly. Top with more
tomato sauce, mozzarella cheese, and Parmesan cheese. Repeat the layering pro
cess until all the ingredients are used up, ending with a layer of tomato sauce and
cheese on top.
7. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Re
move the foil and bake for an additional 10-15 minutes, or until the cheese is melt
ed and bubbly and the eggplant is tender.
8. Let the Eggplant Parmigiana cool for a few minutes before serving. Garnish with
fresh basil leaves.
39
 Calamari Fritti
Calamari Fritti, also known as fried calamari, is a popular Italian appetizer that
features battered and deep-fried rings or tentacles of squid.
To make Calamari Fritti, the squid is first cleaned and cut into rings or strips. The
squid rings or strips are then coated in a mixture of flour, cornmeal, and season-
ings, such as salt, pepper, and paprika.
The coated squid is then fried in hot oil until it is golden brown and crispy. The
fried calamari is typically served hot with a side of marinara sauce, lemon wedges,
and fresh parsley for garnish.

40
Ingredients:
• 1 lb (450 g) fresh squid, cleaned and cut into rings
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Vegetable oil for frying
• Lemon wedges and fresh parsley for garnish

Instructions:
1. Rinse the squid rings under cold water and pat them dry with paper towels.
2. In a shallow bowl, mix together the flour, cornmeal, salt, pepper, and paprika.
3. Heat enough vegetable oil in a large heavy-bottomed pot or deep fryer to reach a
depth of about 2 inches. Heat the oil to 375°F (190°C).
4. Working in batches, coat the squid rings in the flour mixture, shaking off any
excess. Fry the squid rings in the hot oil until they are golden brown and crispy,
about 2-3 minutes per batch. Use a slotted spoon to transfer the fried calamari to
a plate lined with paper towels to drain a ny excess oil.
5. Sprinkle the fried calamari with a pinch of salt while it is still hot.
6. Serve the Calamari Fritti hot with lemon wedges and garnish with fresh parsley.

41
 Panettone
Panettone is a type of sweet bread that is traditionally consumed during the
Christmas holiday season in Italy. It has a dome-shaped appearance, and its tex-
ture is soft and fluffy with a rich, buttery taste.
The bread is typically made with flour, sugar, butter, eggs, and yeast, and it is often
flavored with candied fruit, raisins, and vanilla. The dough is typically allowed to
rise several times, which gives the bread its distinctive fluffy texture.

42
Ingredients:
• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 1/2 cup lukewarm milk
• 1/2 cup mixed candied fruit (or raisins)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 packet (7 g) active dry yeast

Instructions:
1. In a small bowl, dissolve the yeast in lukewarm milk and let it sit for 5 minutes
until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add the softened butter and mix until it’s fully incorporated.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the vanilla extract, the frothy yeast mixture, and the candied fruit (or rai
sins), and mix until everything is well combined.
6. Knead the dough for about 10 minutes until it becomes smooth and elastic.
7. Place the dough in a lightly greased bowl and cover it with a clean kitchen tow
el.
8. Let it rise in a warm, draft-free place for about 2 hours or until it has doubled in
size.
9. Preheat the oven to 180°C (350°F).
10. Punch down the dough and shape it into a ball.
11. Place the dough in a panettone mold or in a tall, greased cake pan.
12. Cover it again with a kitchen towel and let it rise for another hour.
13. Use a sharp knife to make an X on top of the dough and place a small piece of
butter on top.
14. Bake the panettone for 30-40 minutes, or until it’s golden brown on top and a
toothpick inserted in the center comes out clean.
15. Let the panettone cool down before serving it in thin slices.
43
 Focaccia
Focaccia is a type of Italian flatbread that is similar to pizza dough. It is typically
baked in a sheet pan or a shallow baking dish and is flavored with olive oil, salt,
and various herbs and toppings.
The dough for focaccia is typically made with flour, water, yeast, and olive oil. It is
kneaded and left to rise before being pressed into a flat shape, often with dimples
poked into the surface to hold the toppings.
Focaccia is known for its light, airy texture and crispy exterior. It is often topped
with fresh herbs such as rosemary, thyme, or oregano, as well as sliced tomatoes,
olives, or onions. Some versions may also include cheese, garlic, or cured meats.

44
Ingredients:
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp active dry yeast
• 1 cup warm water
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• Sea salt and black pepper to taste

Instructions:
1. In a large mixing bowl, combine flour, salt, and yeast.
2. Add the warm water and 2 tbsp olive oil, and stir until a dough forms.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly greased bowl and cover it with a clean kitchen tow
el.
5. Let it rise in a warm, draft-free place for about 1 hour or until it has doubled in
size.
6. Preheat the oven to 220°C (425°F).
7. Grease a baking sheet with 1 tbsp olive oil.
8. Transfer the dough to the baking sheet and press it into a flat shape with your
fingertips.
9. Drizzle the remaining olive oil over the top of the dough.
10. Sprinkle dried oregano, dried rosemary, garlic powder, sea salt, and black pep
per over the top of the dough.
11. Use your fingertips to make deep dimples in the dough all over the surface.
12. Let the dough rest for 10-15 minutes.
13. Bake the focaccia for 15-20 minutes, or until it’s golden brown on top and a
toothpick inserted in the center comes out clean.
14. Let the focaccia cool down before slicing it and serving it as a snack, appetizer,
or side dish.
45
 Zuppa Toscana
Zuppa Toscana is a hearty soup that originated in the Tuscany region of Italy. It
typically contains Italian sausage, potatoes, kale or spinach, onions, garlic, and
chicken or vegetable broth. The soup is often finished with heavy cream and grat-
ed Parmesan cheese to add richness and depth of flavor.
The Italian sausage used in Zuppa Toscana is usually a spicy or mild pork sausage
that is cooked and crumbled before being added to the soup. The potatoes are
usually diced and added to the soup along with chopped onions and garlic, which
are sautéed until soft and fragrant. The kale or spinach is added at the end and
cooked until tender.

46
Ingredients:
• 1 pound Italian sausage (mild or spicy)
• 4 cups chicken or vegetable broth
• 4 cups chopped kale or spinach
• 1 onion, diced
• 3 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Olive oil

Instructions:
1. Heat a large pot over medium-high heat. Add a drizzle of olive oil and
crumble in the Italian sausage. Cook until browned and fully cooked, about
8-10 minutes.
2. Remove the sausage from the pot and set aside. Leave the drippings in the
pot.
3. Add the diced onion and minced garlic to the pot and cook until softened
and fragrant, about 3-4 minutes.
4. Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a
boil, then reduce heat to low and simmer for 15-20 minutes, or until the
potatoes are tender.
5. Add the cooked Italian sausage and chopped kale or spinach to the pot.
Cook for an additional 5-10 minutes, or until the kale or spinach is wilted
and tender.
6. Stir in the heavy cream and grated Parmesan cheese. Season with salt and
pepper to taste.
7. Serve hot, garnished with additional grated Parmesan cheese if desired.

47
 Prosciutto and Melon
Prosciutto and melon is a classic Italian dish that combines the salty, savory fla-
vors of prosciutto with the sweet, juicy taste of ripe melon.
Prosciutto is a type of dry-cured ham that originates from Italy. It is typically
made from the hind leg of a pig and is cured with salt and air-dried for several
months. The result is a tender, flavorful meat with a distinct salty taste.
Melon, on the other hand, is a sweet and juicy fruit that comes in different variet-
ies. The most common melon used in this dish is cantaloupe, but honeydew and
other types of melon can also be used.

48
Ingredients:
• 1 medium cantaloupe, cut into bite-sized pieces
• 8-10 slices of Prosciutto di Parma, thinly sliced
• Freshly cracked black pepper, to taste
• Fresh mint leaves, for garnish (optional)

Instructions:
1. Wash the cantaloupe and cut it into bite-sized pieces. Remove the seeds and
the skin.
2. Arrange the cantaloupe pieces on a platter or individual plates.
3. Take each slice of prosciutto and tear it into 2-3 pieces.
4. Drape the prosciutto pieces over the cantaloupe.
5. Grind some black pepper over the top of the prosciutto and cantaloupe, to
taste.
6. If desired, garnish with fresh mint leaves.
7. Serve immediately and enjoy!

49
 Spagetti Bolognese
Spaghetti Bolognese is a popular Italian dish that typically consists of spaghetti
pasta, a meat-based sauce, and grated Parmesan cheese. The sauce is usually made
with ground beef, tomato sauce, diced onions, carrots, and celery, along with vari-
ous herbs and spices such as oregano and basil.
To prepare the dish, the spaghetti is first cooked in boiling salted water until it’s
al dente, or cooked but still firm. The meat sauce is then prepared separately by
browning the ground beef in a skillet, and adding the diced vegetables and toma-
to sauce. The sauce is simmered for a period of time to allow the flavors to blend,
and is then served on top of the cooked spaghetti. The dish is typically finished
with a sprinkle of grated Parmesan cheese.
50
Ingredients:
• 12 oz spaghetti pasta
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 2 celery stalks, diced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:
1. Cook the spaghetti according to package instructions until it’s al dente.
Drain and set aside.
2. While the spaghetti is cooking, heat the olive oil in a large skillet over medi
um-high heat.
3. Add the ground beef and cook until browned, breaking it up with a spatula
as it cooks.
4. Add the diced onion, minced garlic, diced carrot, and diced celery to the
skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables have
softened.
5. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, bay
leaf, salt, and pepper.
6. Bring the sauce to a simmer, reduce the heat to low, and let it cook for 20-30
minutes, stirring occasionally.
7. Once the sauce has thickened and the flavors have melded together, remove
the bay leaf and discard.
8. Serve the spaghetti topped with the Bolognese sauce and a sprinkle of grated
Parmesan cheese.

51
 Gorgonzola and Pear Salad
Gorgonzola and pear salad is a savory salad made with a variety of mixed salad
greens such as arugula, spinach or mesclun, combined with slices of ripe pear,
crumbled Gorgonzola cheese, and chopped walnuts or pecans. The salad is typi-
cally dressed with a balsamic vinaigrette dressing, which adds a tangy and sweet
flavor to the salad.

52
Ingredients:
• Mixed salad greens (such as arugula, spinach, or mesclun)
• 1 ripe pear, cored and sliced
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup chopped walnuts or pecans
• Balsamic vinaigrette dressing

Instructions:
1. Rinse the salad greens and spin dry them.
2. Arrange the greens on a plate or in a salad bowl.
3. Scatter the sliced pear on top of the greens.
4. Sprinkle the crumbled Gorgonzola cheese and chopped nuts over the pear.
5. Drizzle the salad with balsamic vinaigrette dressing.
6. Toss the salad gently to mix all the ingredients.
7. Serve immediately.

53
 Tagliatelle al Ragù
Tagliatelle al Ragù is a classic Italian dish consisting of long, flat ribbons of pas-
ta (tagliatelle) served with a meat-based sauce (ragù). The ragù sauce is typically
made from ground beef, onions, carrots, celery, tomatoes, and red wine, and it’s
slow-cooked for several hours to allow the flavors to blend together and create a
rich, hearty sauce.
To prepare the dish, the tagliatelle pasta is boiled until it’s al dente (cooked but
still firm to the bite) and then tossed with the ragù sauce. The pasta is then served
hot, often garnished with freshly grated Parmesan cheese and chopped parsley.

54
Ingredients:
• 400g of tagliatelle pasta
• 500g of ground beef
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves of garlic, minced
• 1 can (400g) of crushed tomatoes
• 1 cup of red wine
• 2 tbsp of tomato paste
• 2 tbsp of olive oil
• 2 tbsp of butter
• Salt and pepper to taste
• Freshly grated Parmesan cheese and chopped parsley for garnish

Instructions:
1. Heat the olive oil and butter in a large pot or Dutch oven over medium-high
heat. Add the chopped onion, carrots, celery, and garlic, and sauté for 5-7
minutes, or until the vegetables are softened.
2. Add the ground beef to the pot and break it up with a wooden spoon. Cook
until the beef is browned and no longer pink, stirring occasionally.
3. Pour in the red wine and let it simmer for a few minutes until it has reduced
by half.
4. Add the crushed tomatoes, tomato paste, salt, and pepper to the pot. Stir
well to combine and bring the sauce to a simmer.
5. Reduce the heat to low and let the sauce cook for at least 1 hour, stirring
occasionally. You can cook it for up to 3-4 hours if you have the time, as this
will allow the flavors to develop and the sauce to thicken.
6. While the sauce is cooking, bring a large pot of salted water to a boil. Add
the tagliatelle pasta and cook it according to the package instructions, usual
ly for 8-10 minutes or until al dente.
7. Drain the pasta and add it to the pot with the ragù sauce. Toss the pasta and
sauce together until the pasta is coated in the sauce.
8. Serve the Tagliatelle al Ragù hot, garnished with freshly grated Parmesan
cheese and chopped parsley.

55
 Bruschetta
Bruschetta is a traditional Italian appetizer that consists of toasted bread that has
been rubbed with garlic and topped with olive oil and various toppings. The bread
used for bruschetta is typically a rustic, crusty bread, such as ciabatta or sour-
dough.
To make bruschetta, the bread is sliced and toasted or grilled until it is crispy and
lightly browned. Then, a clove of garlic is rubbed on the surface of the bread to
impart a subtle garlic flavor. The bread is then drizzled with extra-virgin olive oil
and often sprinkled with salt and pepper.

56
Ingredients:
• 1 large loaf of crusty bread (such as ciabatta or sourdough)
• 2 cloves of garlic, peeled
• 2-3 ripe tomatoes, diced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the bread into 1/2-inch thick slices and arrange them on a baking sheet.
Brush both sides of the bread slices with olive oil and sprinkle with salt.
3. Bake the bread slices for 10-12 minutes, or until they are lightly golden and
crispy. Remove from the oven and let cool for a few minutes.
4. Rub the garlic cloves over the surface of each bread slice. This will give the
bread a subtle garlic flavor.
5. In a small bowl, combine the diced tomatoes, chopped basil, and a drizzle of
olive oil. Season with salt and pepper to taste.
6. Spoon the tomato mixture over each bread slice, spreading it evenly to cover
the surface.
7. Serve the bruschetta immediately while the bread is still warm and crispy.

57
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