There is nothing quite like these classic Italian recipes, from Cacio e Pepe to Pasta a la Gricia, and hello pesto. Nobody does impeccable pasta dishes, quality meats, and seasonal, simple vegetable prepared well quite like the Italians. That is why you don’t mess with these recipes, they are time tested and perfect in every way.
ULTIMATE CAPRESE SALAD
This is a dish to make when the tomatoes are peaking, at the farmers’ market, you should be able to smell them before you see them. The moment only comes around once a year, so make the most of it (which is to say, do very little with them). Check the full recipe here!
ROASTED VEGETABLES ANTIPASTO PLATE
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter. Check the full recipe here!
EGGPLANT PARMESA
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. Check the full recipe here!
ESCAROLE WITH CANNELLINI BEANS
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. Check the full recipe here!
PASTA ALL’ AMATRICIANA
Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube. Check the full recipe here!
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