IT Top 10 traditional Italian recipes.

Ingredients

• enough pizza dough for serving or wrapping
• 1–2 cups prepared tomatoes
• 6–8 oz / 170–225 g mozzarella
• 1–2 cups prepared basil
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Preheat the oven as hot as it safely goes and heat a pizza stone or tray if using one.
2. Stretch the dough into a thin round and place it on a floured peel or lined tray.
3. Spread a light layer of tomato over the dough, then add mozzarella and a drizzle of olive oil.
4. Bake until the crust is puffed and browned and the cheese is melted.
5. Finish with basil, slice, and serve immediately.

Ingredients

• 10–12 oz / 280–340 g spaghetti
• 2–4 eggs
• Pecorino Romano, as needed
• guanciale, as needed
• pancetta, as needed
• 1–2 cups prepared black pepper
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Cook the spaghetti in salted water until al dente, saving a cup of pasta water.
2. Crisp the guanciale or pancetta in a pan, then turn the heat low.
3. Whisk eggs, grated cheese and black pepper in a bowl.
4. Toss hot pasta with the pork, then remove from direct heat and stir in the egg mixture.
5. Loosen with pasta water until glossy and creamy, then serve immediately.

Ingredients

• lasagna sheets, as needed
• 1 lb / 450 g meat sauce
• béchamel, as needed
• 6–8 oz / 170–225 g Parmesan
• 6–8 oz / 170–225 g mozzarella
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the meat sauce and béchamel before assembling.
2. Spread a little sauce in a baking dish, then layer pasta, sauce, béchamel and cheese.
3. Repeat the layers until the dish is full, ending with sauce and cheese.
4. Bake until bubbling and browned on top.
5. Rest for 10–15 minutes before slicing.

Ingredients

• 1½–2 cups Arborio rice
• saffron, as needed
• 1–3 cups stock
• 1–3 tbsp butter
• 6–8 oz / 170–225 g Parmesan
• 1–2 cups prepared onion
• salt, to taste

Method

1. Warm the stock in a separate pot and keep it at a gentle simmer.
2. Cook onion in butter or oil, then stir in the rice until glossy.
3. Add wine if using, then add warm stock a ladle at a time, stirring often.
4. Continue until the rice is creamy and tender with a slight bite.
5. Finish with butter, cheese and seasoning, then serve immediately.

Ingredients

• 1 lb / 450 g veal
• 1 lb / 450 g beef shanks
• 1–3 cups white wine
• 1–3 cups stock
• 1–2 cups prepared tomatoes
• 1 tsp–2 tbsp lemon zest, to taste
• 1–2 cups prepared parsley
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the veal and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 portion ladyfingers
• 1 portion espresso
• 6–8 oz / 170–225 g mascarpone
• 2–4 eggs
• 1–3 cups cream
• 1 portion cocoa
• salt, to taste

Method

1. Whip or fold the mascarpone cream until smooth and light.
2. Dip ladyfingers quickly in coffee so they absorb flavor without falling apart.
3. Layer coffee-soaked ladyfingers with mascarpone cream in a dish.
4. Chill until set and well flavored.
5. Dust with cocoa just before serving.

Ingredients

• 1½–2 cups potatoes
• 2 cups flour
• 2–4 egg
• 1 tsp–2 tbsp salt, to taste
• 1 tsp–2 tbsp sauce, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Gnocchi until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 10–12 oz / 280–340 g pasta
• 1–2 cups prepared basil
• 1 tsp–2 tbsp garlic, to taste
• pine nuts, as needed
• 6–8 oz / 170–225 g Parmesan
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Pesto Pasta until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 1½–2 cups beans
• 1–2 cups prepared vegetables
• 1–2 cups prepared tomatoes
• 1–2 cups prepared herbs
• 10–12 oz / 280–340 g pasta
• 1½–2 cups rice
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the beans and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1½–2 cups risotto rice
• enough breadcrumbs for serving or wrapping
• 6–8 oz / 170–225 g cheese
• peas, as needed
• 1 tsp–2 tbsp sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Arancini and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.