Simple, yet irresistibly delicious, Italian meatballs are made with a blend of minced meat, Parmigiano, breadcrumbs and fresh parsley.
Category: Main dish
Nonna Ilde’s Legendary Sunday Ragù
Made with nothing but meat and puréed tomatoes, this is the ultimate ragù for meat lovers, just like Nonna Ilde made for Sunday lunches.
Quick and Nutritious Pasta con Cavolo Nero Dish
Pasta con Cavolo Nero is a hearty, rustic Italian dish perfect for vegetarians. Featuring tender pasta, sautéed Tuscan kale, garlic, olive oil, and a hint of chili, it’s simple yet packed with flavour.
Classic Pasta Carbonara Recipe: Easy and Delicious
Pasta Carbonara is a classic Roman dish that’s creamy, rich, and irresistibly delicious. Made with spaghetti (or rigatoni), eggs, Pecorino Romano, crispy guanciale (or pancetta), and freshly cracked black pepper, it’s a perfect balance of savory and creamy flavours.
Eggplant rigatoni with sun-dried tomatoes and ricotta
Loaded with veggies and cheese, this dish is an easy weeknight meal and a fantastic alternative to classic tomato sauce.
Tomato Sauce
Having a perfect tomato sauce recipe is crucial to Italian cooking. It is one of the primary building blocks to numerous other sauces.
Paccheri with Tomato Sauce & Mozzarella di Bufala
Paccheri is a common type of pasta in Italy and is known for its large, tube-like shape. Although similar to rigatoni, paccheri is shorter and larger in diameter. This is a perfect pairing for the heavy, sweet tomato sauce. Ingredients Preparation Bring a pot of salted water to a boil and cook pasta until very…
Ossobuco alla Milanese
Ossobucco is a classic Italian recipe made with braised veal shanks. The marrow bones are what give this dish it’s famous name which literally means “bone with a hole” (osso “bone”, buco “hole”). Topped with a fresh “gremolata” this slow-braised Italian recipe is amazingly tasty and surprisingly easy to cook. Ingredients Preparation Place the rosemary,…
Gnocchi in Fontina Cheese Fondue with Black Truffle
Give your traditional potato gnocchi a tasty kick with black truffle and Fontina fondue. Fontina is a fairly pungent and intense cheese from the Aosta Valley. Its earthy, nutty and mushroom-like taste pairs exceptionally well with truffles. Young Fontina has a softer texture, which is ideal for fondue. Whisk it with milk, butter and Parmigiano to…
Spaghetti alle vongole
Spaghetti with clams is a timeless recipe suitable for all seasons. This easy and tasty dish can be prepared in about thirty minutes. The secret to the success is choosing quality ingredients and properly sorting and cleaning the clams. Ingredients Preparation Start sorting and ensuring clams aren’t sandy by tossing them in a large bowl…
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