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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Beef and pork meatballs bound with milk-soaked breadcrumbs and parmesan, seared and then simmered in a tomato sauce with onion, garlic and crushed red pepper.
Pork meatballs flavoured with dried mixed herbs, browned and then simmered in a strained onion gravy thickened with flour and deepened with tomato purée and a few drops of dark soy sauce.
Fresh homemade pasta from just flour, eggs, sea salt and olive oil: a shaggy dough kneaded smooth, rested, rolled into sheets through a pasta machine and cut into noodles that cook in 1 to 2 minutes.
ItalianMain course0 min3 to 4363 kcalVegetarianDairy-free
Chewy almond cookies flavoured with lemon zest and almond extract, studded with dried cherries and coated in flaked almonds. Beaten egg whites and honey bind the dough, so the cookies are naturally gluten free.
A tomato and broth soup with shredded chicken, sun-dried tomatoes and fresh potato gnocchi that cook in the final minutes. Bacon, mozzarella, parmesan and rosemary finish each bowl.
Romaine and radicchio chopped with ditalini, tomatoes, cucumber, olives, pepperoncini, beans, artichokes, salami and mozzarella, in a lemon and white wine vinegar dressing.
Panettone slices dampened with liqueur line a springform tin around layers of Marsala mascarpone cream studded with chocolate chips and pistachios. Pomegranate seeds jewel the chilled, unmoulded cake.
Chicken thighs soaked in a mustard and herb Italian dressing marinade, grilled or pan-fried until dark golden, and served with a mint and zucchini salad dressed in the reserved marinade.
Egg noodles tossed in a skillet sauce of Italian sausage, bell peppers, garlic and diced tomatoes, deglazed with white cooking wine and finished with Parmesan.
Spiral pasta with salami batons, baby bocconcini, capsicum, olives, cherry tomatoes and basil, dressed with a homemade parmesan and herb Italian dressing. A little pasta cooking water loosens the dressing, and a spoonful is held back to freshen leftovers.
A punchy Italian dressing of olive oil and red wine vinegar whisked with Dijon mustard, honey, garlic and oregano, studded with finely chopped soppressata.
This is the best courgette soup recipe when you've got an abundance in the middle of summer. It's mostly rich and creamy, with a few chunky bits left in to keep things interesting.
Couscous swelled in saffron-scented shellfish cooking water, tossed with mussels, clams, cherry tomatoes, raisins and lemon zest, and dotted with a basil and pistachio pesto.
Roasted Jerusalem artichoke slices and charred leeks are served under a warm Romana dressing of butter, sage, prosciutto, pine nuts, chicken stock and Parmesan.
Lamb cutlets briefly marinated in olive oil with chilli flakes, dried mint and celery salt, pan-fried pink, with steamed baby potatoes crisped in the spiced pan fat.
Leg of lamb and lamb shanks braised with pancetta, tomato, red wine and herbs until fork-tender, then shredded into the sauce and finished with lemon juice.
A two-day lasagna: a long-simmered beef bolognese, fresh rolled pasta sheets and a garlic and nutmeg béchamel are layered with Parmesan and baked until bubbling and browned.
Italian sausage, onion and tomato paste form the base of a chicken broth soup with broken lasagna noodles, wilted spinach and ricotta dolloped into each bowl.
This is Mary's classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking. Each serving provides 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g fat (of which 23g saturates), 5.5g fibre and 1.4g salt.
Leeks softened in butter with tarragon leaves, then arborio rice added ladle by ladle with white wine and hot chicken stock until plump and creamy. Each bowl is topped with a crisp of melted Parmesan.
Arborio rice is stirred with leeks, garlic and white wine and fed with hot chicken stock until creamy, then finished with butter, Pecorino, crisp pancetta and sugar snap peas.
These lemon-shaped filled pasta parcels are stuffed with three cheeses and lemon, then tossed in a simple butter sauce. They could be the perfect relaxed date-night cooking project.
Puff pastry lines the tin for this Italian-style tart, filled with ricotta and mascarpone lightened by folded egg whites and studded with candied peel. The filling keeps a gentle wobble when it comes out of the oven and is finished with lemon zest.