Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

LittleChef22

Favorite Italian Dishes

Recommended Posts

What is everyone's favorite Italian recipes? I was reading an article in More magazine about writer Ann Hood, who grew up in an Italian family that took pride in their culinary traditions. The article included a few of her family recipes that I am dying to try out- like Gnocchi in tomato sauce, and Polenta with Kale. Any other Italian faves?

Share this post


Link to post
Share on other sites

tough to choose favorites, but a few I love..

pizza margherita

spaghetti alla carbonara

tortelli di zucca

bucatini all'amatriciana

trofie al pesto con patate e fagiolini

pansoti con salsa di noci

bistecca alla fiorentina

gelato al pistacchio di Bronte

zabaglione al marsala

Share this post


Link to post
Share on other sites
azureus   

These dishes have become staples in my household:

Ragu alla Napoletana--I like that you end up with a whole roast to serve separately from the sauce and pasta.

Risotto alla Milanese--Creamy and rich, but simple to make.

Spaghetti alla Carbonara--Same as above.

Spaghetti alla Puttanesca--My husband loves this dish. Just don't tell him that it has anchovies.

Minestrone alla Romagnola--I feel virtuous eating all those vegetables.

Pork Loin Braised in Milk, Bolognese Style--Simple to make, minimal ingredients. My husband's Danish grandmother has requested this for Thanksgiving three years in a row.

Ciambella (from Marcella Hazan's "Essentials of Classic Italian Cooking") I often flavor it with orange flower water.

April


One cantaloupe is ripe and lush/Another's green, another's mush/I'd buy a lot more cantaloupe/ If I possessed a fluoroscope. Ogden Nash

Share this post


Link to post
Share on other sites
nakji   

Right now I'm eating a lot of pickled aubergines from Marcella's Italian Kitchen. They go great in sandwiches or in my lunch box. I often put some out with a bit of bread before dinner. I'm sorry that the season for them is over, or I'd make some more; I'll be sorry when they're all gone from my fridge.

Actually, I'd like to learn more about pickled vegetables in Italian cuisine.

Share this post


Link to post
Share on other sites
piazzola   

Polenta with Kale or any other veggie is a very popular dish from Italy to Moldavia and throughout Romania and Bulgaria.

Share this post


Link to post
Share on other sites
divina   

EAch region has dishes that make me go crazy!

For my Florentine hubbie I just made a Tuscan lasagna, which is one of the dishes I love to make when I go to the states for people.

will blog on it later today!

Made with Bechamel instead of ricotta or mozzarella. Light and silky.

Share this post


Link to post
Share on other sites
Eden   

mmm delicate italian lasagna with besciamella :wub: it's been far far too long since I had that.

my husband's favorite pasta dish is Penne all'Arrabbiata

On the sweet side I also love a good Tuscan Schiacciata all'Uva and Siennese Panforte


Do you suffer from Acute Culinary Syndrome? Maybe it's time to get help...

Share this post


Link to post
Share on other sites
BarbaraY   

Oh! My! Like asking which your favorite child.

Spaghetti Putanesca

Carbonara

Osso Bucco with Polenta

Rissota of any kind

Gnocci any way

Ravioli stuffed with Ricotta and sweet basil in a simple butter sauce

Actually any stuffed pasta

Good lasagna

Focaccia bread

I could go on all day. I love Italian food

Share this post


Link to post
Share on other sites
BarbaraY   

Things I didn't think of in my last post:

Pork roast Arista

Saltimbocca

Minestrone

Panna Cotta

Bonet

Amaretti

Share this post


Link to post
Share on other sites
Osso Bucco with Polenta

ma dai! Surely you mean "with risotto alla Milanese"? Because that's just about the best.

And I'm always, always obsessed with pizza bianca.

Share this post


Link to post
Share on other sites
BarbaraY   
Osso Bucco with Polenta

ma dai! Surely you mean "with risotto alla Milanese"? Because that's just about the best.

And I'm always, always obsessed with pizza bianca.

Of course that's what I meant! Brain crash. :shock:

Share this post


Link to post
Share on other sites
genarog   

Tortellini in Brodo

Lasagna Bolognese al Forno

Cotechino

Panna Cotta

Fried Baccala

Marinated Vegetables

And many ingredients that don't count as dishes:

- focaccia

- salumi

- lardo

- mozzarella di bufala

Share this post


Link to post
Share on other sites
pax   
These dishes have become staples in my household:

Spaghetti alla Carbonara--Same as above.

Pork Loin Braised in Milk, Bolognese Style--Simple to make, minimal ingredients.  My husband's Danish grandmother has requested this for Thanksgiving three years in a row.

Ditto both of these, plus the onion butter tomato sauce.


“Don't kid yourself, Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!”

Share this post


Link to post
Share on other sites

simplest is best, in this case... linguine with clams. extra garlic please. wash down with vinho verde.

Share this post


Link to post
Share on other sites

Braciola alla Calabrese as prepared by my very good friend AnnaMaria Campagna.

She prefers veal but I like both the veal and beef versions.

She minces the pork for the filling in a Cuisinart so it is almost like a paste, makes bread crumbs from her own bread and uses a combination of pine nuts and walnuts, plus a combination of Romano and Asiago and some special giant sultanas she buys at a little market in her neighborhood.

I have the recipe and have prepared it myself but it never turns out as tasty as hers, especially when served with her home made fresh linguini.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites
Ore   

my favorites have to be the simple dishes...

pici is a delicious pasta... al ragu!

any boar sauce...ragu di cinghiale!

I love biscotti dipped in REAL vin santo

A simple board of mixed salumi (my faves are ER) culatello, prosciutto, copa di testa, spalla cotta, ciccioli, cicciolata, etc. etc!

At La Locanda di Bu we made an amazing Macaronara which is beyond this world (topped with amazing ricotta salata...YUM!)

time for lunch...

Share this post


Link to post
Share on other sites
cupbaker   
What is everyone's favorite Italian recipes?  I was reading an article in More magazine about writer Ann Hood, who grew up in an Italian family that took pride in their culinary traditions.  The article included a few of her family recipes that I am dying to try out- like Gnocchi in tomato sauce, and Polenta with Kale.  Any other Italian faves?

Potatoe Ravioli with Smoked Ricotta Salatta(OOOOOOO make ya slap yo mamma)

Spaghetti Carbonara

profiteroles

Share this post


Link to post
Share on other sites
antdad   

Pasta e broccoli except when my friend makes it an insists on adding butter, I'm a Southerner and it's a Southern dish.

Share this post


Link to post
Share on other sites

I don't know if you've heard about this or not. I went to a restaurant once. I'm very fond of sweets, so I ordered Cassata cake. The waiter said that it's an Italian dish. That was the day and hence forth every time I go to that restaurant I order this cake only. Really it's yummy. I tried to make it at home also, but couldn't make it as good as that restaurant. In general I'm fond of every Italian dish.

So say chears to these Italian cooks. :smile:

Share this post


Link to post
Share on other sites

Focaccia alla salvia torn and dipped in real olive oil and balsamic vinegar

Ravioli di formaggio alla fungi

Spaghetti carbonara

Lasagne (using the recipe taught to my mother by her old Sicilian landlady - there must be tiny peperrones in it, or it's just not right)

Zabalione, and

Tiramisu!

I'm also fond of ingredients that aren't technically recipes in and of themselves:

Salami genovese

Parmagiano Reggiano

Provolone

Amalattea

ooh, the list goes on. I'm drooling!


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By yentakaren
      Hi there Italian chefs around the world -    Two years ago (while visiting my family in New York - we live for 25 years in California))  we went to New York and ate in an Italian Restaurant in Syosset Long Island, New York (Steve's Piccola Bussola) and ordered their Chicken Cacciatore.  It was unbelievable, so savory and tender and juice and it had 4 lean and juicy (no skin, no fat, no gristle) rollups wrapped around what looked like a small (about 1-2" rib bone) (in chicken???_ was able to get some of the recipe because I called them 2x, but after 5 tries at various times, I am giving up.  He (the chef) said they used thighs - but the thighs I know are fatty and tough so I don't know where they got it.  He said they buy the whole chickens and cut it up, so I guess they can get rid of the fat,skin and gristle that way.   One, because I am never able to get their dark brown sauce (don't know how they do it because having a brown sauce by working with chicken, mushrooms, wine and onions is an enigma.  Their sauce is not sweet, or sour just rich and savory.   I saw the kind of sauce that it was when I saw the recipe of Hubert Keller's Beef Borguignon on TV, but it looked soooo difficult and was made with meat, not chicken. That has meat rollups sitting in a dark brown sauce.   Help!  I want to learn how to make that.   The initial recipe that they gave me was this:     Take chicken and cut it into pieces the size of a meatball with or without the bone.
      Take olive oil and make very hot.  Brown.  Add 2 cups chicken stock, salt and pepper, parsley, and simmer for ½ hour.  After brown, put until broiler and brown some more.
      In another skillet, put mushrooms, onions, little tomato sauce, and when sizzling and hot, add white wine (or Marsala) and cook in pan – ½ hour.  Add butter to thicken – but do not boil after butter melts
      Said I can also put a little tomato sauce in there - maybe it was tomato paste.
      After ready, marry the two and cook another 15 minutes all together (or not) – just eat it.
       
      Below is a photo of Steve's Chicken Cacciatore - I know it looks like beef, but this is chicken!
       
       

    • By Christy Martino
      Ciao!
       
      I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days.
       
      And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great.
       
      Grazie mille!
    • By JohnT
      I am led to believe that World Pasta Day 2016 is to be on Tuesday, October 25 this year. So, with this in mind, what are the eG cooks planning on "cooking up" in celebrating the day?
       
      I will start the ball rolling.
       
      I am going to make my standard egg yoke pasta sheets, rolled out on my now seldom-used manual pasta machine and use them in making lasagna, using my old and reliable bolognese sauce recipe layered with béchamel sauce and a sprinkle of grated Parmesan.
       
      And with the left-over egg whites I will make a few meringue bases for portioned pavlova - Spring is here in the Southern Hemisphere and berries and fruit are starting to appear in the shops!
    • By DianaB
      Just found out that a member of eGullet, @Cia has begun to post his short videos on Italian culinary culture on YouTube.  Only one to date but I know there are more in the pipeline.  While made by an Italian based in Italy the narrative is in English.
       
      Here's the first instalment: 
       
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×