I love exploring italian recipes like Pici all’Aglione, Scialatielli al Limone e Ricci di Mare, Risotto al Nero di Seppia, Fregola con Arselle and Torta Pasqualina among others. I tried Lasagne Verdi del Friuli, Agnolotti al Tartufo, and Gnocchi di Polenta e Zucca.

Their flavors remind me of home cookin.

The 15 Best italian recipes

Pici all’Aglione

I discovered Pici all’Aglione is a rustic Italian pasta dish made with pici, garlic, red chili, olive oil and tomatoes with a hint of salt. It’s a simple meal with a genuine homemade vibe.

Ingredients

• 400g Pici pasta
• 8 garlic cloves, thinly sliced
• 1 can (400g) peeled tomatoes
• 2 tbsp olive oil
• 1 red chili pepper, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pici until it’s al dente, reserving a bit of pasta water.

2. While that’s cooking, heat the olive oil in a pan and add the garlic and chili. Fry them until they’re golden but be careful not to burn them.

3. Pour in the peeled tomatoes, add salt, and let it simmer for about 10-15 minutes.

4. Mix the drained pasta with the sauce and add some pasta water if it seems too thick, then serve warm.

Scialatielli al Limone e Ricci di Mare

I made Scialatielli al Limone e Ricci di Mare with fresh scialatielli pasta, sea urchins, lemon juice and zest, extra virgin olive oil, garlic, salt and black pepper. Its simple yet elegant.

Ingredients

• Fresh scialatielli pasta
• Fresh sea urchins (ricci di mare)
• Lemon (for juice and zest)
• Extra virgin olive oil
• Garlic cloves
• Salt
• Black pepper

Instructions

1. Boil a big pot of salted water and cook the pasta until its al dente.

2. While the pasta is cooking, warm up the olive oil in a pan and add chopped garlic until its just starting to turn golden.

3. Next add the lemon zest and juice then gently mix in the sea urchins giving it a careful stir.

4. Drain the pasta and toss it into the pan with the sauce adjust with salt and pepper then serve immediately Enjoy!

Risotto al Nero di Seppia

I discovered Risotto al Nero di Seppia and got hooked on its unique look and deep flavor. It’s ingredients are Arborio rice, cuttlefish, onion, garlic, white wine, fish stock, and cuttlefish ink which combine well.

Ingredients

• 350g Arborio rice
• 500g cuttlefish, cut into chunks
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 glass white wine
• 1 liter fish stock
• 2-3 tbsp cuttlefish ink

Instructions

:

1. Heat a splash of olive oil in a pan then add the chopped onion and garlic until they get soft, dont overdo it.

2. Toss in the cuttlefish chunks and let them cook for a couple of minutes before mixing in the rice so it gets toasted just a bit.

3. Pour in the white wine and stir until its mostly absorbed then gradually add the fish stock stirring constantly so the rice cooks evenly.

4. When the rice is nearly al dente, stir in the cuttlefish ink and a pinch of salt, then cook a minute more and serve hot.

Fregola con Arselle

I made Fregola con Arselle with 300g fregola, 1kg arselle (clams), 4 cloves garlic minced, 2 cups tomatoes, 1/2 cup white wine, 3 tbsp olive oil and parsley. Its a classic italian seafood pasta dish.

Ingredients

• 300g fregola
• 1kg arselle (clams)
• 4 cloves garlic, minced
• 2 cups chopped tomatoes
• 1/2 cup white wine
• 3 tbsp extra virgin olive oil
• Fresh parsley, chopped

Instructions

1. First, clean the arselle real good by rinsing them several times until they stop making too much sand and then set them aside.

2. In a large pot heat the olive oil over medium heat and add the garlic. Let it get just a little golden then add in the arselle and white wine.

3. Once the clams start opening up add the fregola and the tomatoes into the mix stirring all the while so nothing sticks to the bottom.

4. Lower the heat and let it simmer for about 10 minutes until the fregola is tender then toss in the parsley and serve warm. Enjoy your meal!

Strangolapreti al Burro e Salvia

I make Strangolapreti al Burro e Salvia with fresh spinach, stale bread, eggs, Parmigiano-Reggiano, unsalted butter and fresh sage leaves. Its dumplings is a simple dish that brings plenty of sage aroma.

Ingredients

• 300g fresh spinach
• 200g stale bread, cubed
• 2 eggs
• 50g grated Parmigiano-Reggiano cheese
• Salt, to taste
• Fresh sage leaves (about 8-10 leaves)
• 50g unsalted butter

Instructions

1. Boil the spinach in lightly salted water until its soft then drain and roughly chop it up.

2. In a bowl, mix the chopped spinach with the cubed bread, eggs, cheese and salt. If you want add a pinch of nutmeg for extra flavor. Let the bread get a bit soaked for a few minutes but dont overdo it.

3. Form the mixture into small dumplings and drop them in boiling water. They are done when they float to the top.

4. In a pan melt the butter then add the sage leaves and toss in the dumplings. Stir it all together and serve hot.

Torta Pasqualina

I discovered Torta Pasqualina is a savory pie with crisp puff pastry that enclose a mix of chopped spinach, hard boiled eggs, ricotta and Parmesan cheese seasoned with salt, pepper and pinch of nutmeg.

Ingredients

• 2 sheets of puff pastry
• 1 lb fresh spinach or Swiss chard, washed and roughly chopped
• 3 hard-boiled eggs, roughly chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• Salt, pepper and a pinch of nutmeg

Instructions

1. Preheat your oven to 375°F and lightly flour your counter, then roll out the pastry sheets.

2. In a large bowl mix the chopped greens with the ricotta, Parmesan and chopped eggs, adding salt, pepper and nutmeg to taste.

3. Lay one pastry sheet into a greased pie dish, pour the filling evenly and cover with the second sheet, pressing the edges to seal.

4. Bake for about 35 to 40 minutes until the crust is golden and the filling is set then let it cool a bit before slicing Enjoy!

Lasagne Verdi del Friuli

I tried Lasagne Verdi del Friuli layering lasagne verde sheets with mixed ground beef and pork, chopped onion, tomato passata, creamy béchamel sauce and Parmigiano-Reggiano cheese seasoned with olive oil, salt and pepper.

Ingredients

• Lasagne verde sheets (homemade or store bought)
• 500g mixed ground beef and pork
• 1 chopped onion
• 400ml tomato passata
• Béchamel sauce (butter, flour, milk)
• Fresh Parmigiano-Reggiano cheese
• Olive oil, salt and pepper

Instructions

1. Preheat your oven to 375°F. In a pan heat some olive oil and saute the chopped onion until it’s soft, then add the ground meat. Cook it until it browns, then stir in the tomato passata and season with salt and pepper.

2. Let the meat sauce simmer for about 15 minutes while you prepare the béchamel if you havent done that already. Mix in your butter, flour and milk correctly to avoid lumps.

3. In your baking dish, layer the lasagne verde sheets with the meat sauce, a good drizzle of béchamel and a sprinkle of Parmigiano-Reggiano. Do this layers two or three times according to your dish size.

4. Bake it in the preheated oven for 30 minutes or until its bubbly and lightly golden. Remove from the oven and let it rest a bit before serving Enjoy!

Agnolotti al Tartufo

I made agnolotti al tartufo with fresh pasta dough, ricotta, Parmesan cheese and some black truffle slices tossed in unsalted butter with salt and pepper. It’s super easy and really satisfying.

Ingredients

• Fresh pasta dough (flour and eggs mix)
• Ricotta cheese
• Grated Parmesan cheese
• Fresh black truffle slices or truffle butter
• Unsalted butter
• Salt and freshly ground black pepper

Instructions

1. Prepare your pasta dough by mixing flour and eggs then kneading until smooth; let it rest for about 30 mins.

2. Roll the dough out super thin and cut into squares, then mix the ricotta, Parmesan, salt, pepper and tiny bits of truffle to make the filling.

3. Place a small spoonful of the filling in the center of each square, fold over and press the edges firmly so it wont leak while cookin.

4. Boil the agnolotti in salted water till they float to the top then drain and toss in hot butter with a little extra truffle flavor before serving.

Malloreddus alla Campidanese

I discovered Malloreddus alla Campidanese as a hearty Sardinian dish that uses Malloreddus pasta, crumbled Sardinian sausage, chopped tomatoes, garlic and onion, topped with a sprinkle of Pecorino Sardo cheese.

Ingredients

• 300g Malloreddus pasta
• 200g Sardinian sausage, crumbled
• 400g chopped tomatoes (or 1 tin of crushed tomatoes)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• A handful of Pecorino Sardo cheese, grated
• Olive oil, salt and pepper to taste

Instructions

1. Heat some olive oil in a pan then add the sausage and cook until its browned; dont forget to mix in the chopped onion and minced garlic so they soften up.

2. Once the sausage is a bit crispy, add the tomatoes (and a splash of white wine if you like) then let it simmer for about 15 to 20 minutes until the sauce thickens a bit.

3. Boil the Malloreddus in salted water until they are al dente, drain them and then toss them in the sauce.

4. Serve everything hot with a generous sprinkle of Pecorino cheese and a bit of salt and pepper to taste, enjoy your meal!

Cavatelli con Salsiccia e Broccoli

I discovered Cavatelli con Salsiccia e Broccoli is a hearty dish made with 400g cavatelli pasta, Italian salsiccia, 2 cups broccoli florets, 3 cloves minced garlic and chicken broth its solid easy to put together.

Ingredients

• 400g cavatelli pasta
• 300g Italian salsiccia, casings removed
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• Olive oil, salt, pepper and red pepper flakes

Instructions

1. Heat a bit of olive oil in a skillet over med-high heat. Cook the salsiccia until it starts to brown, then take it out and set it aside.

2. In the same pan, toss in the minced garlic and broccoli with a sprinkle of red pepper flakes. Dont overcook it, just for a few minutes until the broccoli turns a bit tender.

3. Return the sausage to the pan, pour in the chicken broth and let it simmer for like 5 minutes so all the flavours mix nice.

4. Meanwhile, cook the cavatelli according to package instructions. Drain and toss it in the skillet with everything, season with salt and pepper, then serve it warm with a drizzle of olive oil. Enjoy it while its hot!

Bigoli in Salsa

I cook Bigoli in Salsa using simple ingredients. The thick pasta get mixed with anchovy fillets, onions, extra virgin olive oil, a splash of white wine and a pinch of black pepper with parsley optional.

Ingredients

• 400g Bigoli pasta
• 8 anchovy fillets
• 2 large onions, thinly sliced
• 4 tbsp extra virgin olive oil
• A splash of white wine
• A pinch of freshly ground black pepper
• Chopped parsley (optional)

Instructions

1. Boil a large pot of salted water and cook the bigoli until they are al dente.

2. In a separate pan, heat the olive oil and slowly cook the sliced onions until they soft and a bit caramelized. Then add the anchovies and the splash of white wine, letting the fish melt into the sauce.

3. Drain the pasta and toss it into the pan with the sauce, season with black pepper and add parsley if you like, then serve hot.

Culurgiones Sardi

I discovered culurgiones Sardi is a pasta filled with mashed potatoes, pecorino sardo cheese, mint, and onion. The dough made from durum wheat semolina and salt gets drizzled with extra virgin olive oil.

Ingredients

• 200g durum wheat semolina
• 250g potatoes (boiled and mashed)
• 100g pecorino sardo cheese (grated)
• A handful of fresh mint (chopped)
• 1 small onion (finely chopped)
• Salt to taste
• Extra virgin olive oil

Instructions

1. To make the dough mix the semolina with water and a pinch of salt until it forms a smooth firm ball then let it rest for about 30 minutes.

2. While the dough is resting, mix the mashed potatoes, grated pecorino, chopped mint and finely chopped onion in a bowl, season with salt and add a drizzle of olive oil so the filling becomes creamy.

3. On a lightly floured surface roll out the dough thinly then use a cutter to form circles, put a small spoonful of the filling in the center of each and pinch the edges together real good.

4. Boil the culurgiones in salted water for 4 to 5 minutes until they float to the top then scoop them out and serve with extra olive oil drizzled on top.

Strascinati al Pomodoro e Ricotta

I’m sharing my experience making strascinati al pomodoro e ricotta, a rustic pasta dish using durum wheat semolina, water, tomatoes, ricotta, garlic, basil and olive oil that remind me of home cookin.

Ingredients

• 400g durum wheat semolina (or all-purpose flour)
• 220ml lukewarm water
• A pinch of salt
• 400g ripe tomatoes or 1 can of diced tomatoes
• 150g fresh ricotta cheese
• 3 garlic cloves, minced
• A few basil leaves and a splash of olive oil

Instructions

1. Mix the flour and salt in a bowl then gradually add water until you get a firm dough; knead it for about 10 minutes until smooth and let it rest for 30 mins.

2. While your dough is restin, heat olive oil in a pan, add minced garlic, and then toss in the chopped tomatoes; let it simmers until thick, adding basil and a pinch more salt.

3. Divide the dough into pieces and use your fingers to drag and shape them into rustic pasta pieces, ensuring they are slightly rough to hold the sauce well.

4. Boil a big pot of salted water, cook the pasta till they float (al dente), drain them and then mix with the tomato sauce, topping it off with dollops of ricotta cheese before servin.

Pizzoccheri della Valtellina

I discovered pizzoccheri della valtellina; it’s a hearty Italian dish built on buckwheat pasta, cubed potatoes, shredded savoy cabbage, minced garlic, butter, salt and melted casera cheese that feel like true comfort food to me.

Ingredients

• Pizzoccheri pasta (buckwheat pasta)
• Potatoes, cubed
• Savoy cabbage, shredded
• Garlic cloves, minced
• Bitto or Valtellina Casera cheese, cubed
• Butter
• Salt

Instructions

1. Bring a large pot of water to a boil and add a good pinch of salt. Toss in the cubed potatoes and let them cook for about 10 minutes until they start to get tender.

2. Stir in the shredded Savoy cabbage and pizzoccheri pasta. Cook everything together for another 5 to 7 minutes until the pasta and veggies are nicely done.

3. Meanwhile, put the butter and minced garlic into a small pan over low heat. Let it melt slowly and sizzle a bit so that the garlic infuses the butter.

4. Drain the pasta mixture, reserving a bit of the starchy water if needed, and immediately mix it with the garlic butter in the pot. Add the cheese chunks while its still hot so they melt slightly, then serve right away. Enjoy your meal even if it isnt perfect every time!

Gnocchi di Polenta e Zucca

I make Gnocchi di Polenta e Zucca by mixin firm cooked polenta, roasted and mashed zucca, egg and flour. It gets tossed with salt, pepper, a pinch of nutmeg and garnished with fresh sage.

Ingredients

• 2 cups firm cooked polenta
• 1 cup roasted and mashed zucca (pumpkin)
• 1 beaten egg
• 1/2 cup all-purpose flour (plus extra for dusting)
• Salt and pepper to taste
• A pinch of nutmeg (optional)
• Fresh sage leaves for garnish

Instructions

1. In a large bowl mix the firm polenta, mashed zucca, egg, flour, salt, pepper, and nutmeg until its all combined but dont over mix it.

2. Sprinkle some extra flour on a clean surface, then roll the mixture gently into a log and cut it into little pieces.

3. Boil a big pot of salted water and drop the gnocchi in; once they start floatin, they are ready to be scooped out.

4. Serve hot with a drizzle of sage butter or a sprinkle of Parmesan if you like it extra tasty.