All Recipes

18 Italian recipes with technique notes.

Pasta

• Spaghetti alla Carbonara — four ingredients, no cream (35 min)
• Pasta e Patate — thick, starchy, better the next day (1h 10m)
• Pasta alla Genovese — two kilos of onions, four hours, no tomato (4h 30m)
• Ragù Napoletano — six hours on the lowest flame you have (6h 45m)
• Spaghetti Aglio e Olio — garlic, olive oil, chili, and that's it (20 min)
• Bucatini all'Amatriciana — guanciale, tomato, a lot of Pecorino (35 min)

Risotto

• Risotto ai Funghi Porcini — two kinds of porcini and some patience (50 min)

Desserts

• Tiramisù — raw eggs, marsala, and a few hours in the fridge (30 min)
• Pastiera Napoletana — wheat, ricotta, orange blossom — needs a day to settle (2h 45m)
• Zeppole di San Giuseppe — fried choux pastry, cream, one cherry on top (1h 10m)
• Cannoli Siciliani — fried shells, sheep's milk ricotta, dark chocolate (1h 30m)
• Torta della Nonna — shortcrust, lemon pastry cream, pine nuts (1h 30m)

Zuppa

• Ribollita — thick Tuscan bread soup, better the next day (1h 30m)

Secondi

• Polpette al Sugo — beef and pork, long simmer in tomato (1h 15m)
• Cotoletta alla Milanese — bone-in veal, thick crust, fried in butter (27 min)
• Ossobuco alla Milanese — braised veal shin, gremolata, two-hour simmer (2h)

Antipasto

• Panzanella — stale bread, very ripe tomatoes, let it rest (20 min)

Pane

• Focaccia Genovese — olive oil, coarse salt, an overnight proof (55 min)