Classic Italian Recipes
My traditional Italian dishes… from meatballs to lasagna, pasta, pizza and everything in between. These are my authentic recipes from Italy made easy! - Giada…
Similar ideas popular now
Food Network Recipes
Amazing recipe, adapted from our friend Chef Gianpero! During our visit to the Riso Buono farm in the north Italy, Gianpero showed us ways of incorporating Artemide Black Rice Flour into a multitude of dishes, including pasta. It has a very nutty and toasty flavor, and a firm texture that lends itself to pasta.
In our opinion, a crab salad should be all about the crab! This creamy, satisfying salad is jampacked with crab and accented with crunchy green beans and buttery avocado. It’s perfect for an easy weeknight dinner but equally as impressive for a date night.
Fregola is a toasted pasta from the island of Sardinia, so it’s only fitting to pair it with something coastal. This dish transports me to the south of Italy with all of the bright seafood-forward dishes – it’s wonderful for spring and summer dinner parties.
This pasta dish is one of the classic pastas of Rome. It’s traditionally made with guanciale, a cured pork product that’s common in Italy, but it’s a bit difficult to find here: so I opt for bacon instead. Feel free to swap out some of the Parmigiano for Pecorino, or even all of it!
Caprese skewers are a great appetizer, but I like to take it to the next level by using sun-dried tomatoes. They’re so deeply flavorful, and pair perfectly with the bright herbaceous basil and some fresh mozzarella. This appetizer couldn’t be easier to throw together, and everyone always loves it!
What makes my pasta primavera different, is how I prepare the vegetables – by roasting them instead of sautéing them all together! When I have it on hand, I love to use Dario Cecchini’s Tuscan Salt Blend in place of the salt and dried herbs – just season to taste.
We daydreamed about the delicious pear and cheese fiocchetti from Trattoria 4Leoni in Florence so much, we decided it was time to try our hand at making it ourselves – and it didn’t disappoint! A delicious cheese and pear filling with Giada’s signature pasta dough, all enrobed in a creamy béchamel with asparagus? It’s as dreamy and delicious as it sounds.
Pan-sear the salmon until it’s golden brown and crispy, and then use the same pan to cook some of my favorite ingredients: artichoke hearts, shallots, sundried tomatoes and baby spinach. It’s so beautiful on the plate! The presentation is absolutely impressive enough to serve when you’re entertaining, but clocking in at 20 minutes to throw it together, it’s a wonderful weeknight dinner as well.
Minestrone is a beloved Italian soup, and one of the most recognizable ones in the US. It’s a thick, hearty stew with vegetables, and often with pasta or rice. In my version, I opt for heartiness from potatoes and cannellini beans! The step of blending up some of the beans with broth gives the soup a delicious, velvety texture.
“Bechamel” is a milk-based sauce that’s thickened with a roux of flour and butter – it’s a classic French sauce (considered one of the “mother” sauces) but it’s used often in many other cuisines, including Italian. This was the dish we had on cold, rainy days for dinner – it’s the ultimate comfort food.