Cuisine
Italian recipes
6 recipes in this cuisine.
Lasagne
Classic lasagne with a creme-fraiche shortcut on the white sauce. Beef and bacon ragu simmers 25 minutes, then layers with pasta and three cheeses. One pan, six servings, even better the next day.
Pizza Margherita
Classic Italian pizza margherita with a 1-hour yeasted dough. Tomato, fresh mozzarella, basil, oregano, olive oil. The dough is the test; the topping is the reward. Yields one 12-inch pizza, two generous portions.
Salmon and Prawn Risotto
Creamy lemon risotto with king prawns, pan-seared salmon, and asparagus tips. Forty minutes of attention on the stove, but no fancy techniques. Serve in shallow bowls with extra parmesan.
Spaghetti alla Carbonara
Authentic Roman carbonara: pork fat, egg yolks, pecorino, pepper. No cream, no peas, no shortcuts. Twenty minutes start to finish, but the sauce step is unforgiving, so prep before the pasta hits the water.
Spaghetti Bolognese
Classic stovetop bolognese with a 30-minute simmer. Beef, mushrooms, and oregano in a tomato-stock base, finished with parmesan over spaghetti. Easy enough for a Tuesday, satisfying enough for company.
Spinach and Ricotta Cannelloni
Pasta tubes stuffed with spinach and ricotta, layered between tomato-basil sauce and mascarpone cream, baked under bubbly mozzarella. An hour of assembly, feeds eight. Freezes great; halve the recipe and stash one tray for next month.