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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing. Sur La Table Serves Makes 4 servings Ingredients Vinaigrette: 6 tablespoons extra-virgin olive […]

Torta di riso- Rice Cake Torta di Riso is a quintessential northern-Italian dessert. Simple cakes or tortes of rice like this are commonly found in many parts of Italy. In Bologna, rice torte is prepared and offered as a good luck gesture to the participants of holiday processions—a tradition that dates back to 1470. Torta […]

Penne Pasta with Cannellini Beans and Escarole   “This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!” Ingredients      1 (16 ounce) […]

Sorrentina Gnocchi Casserole, a Baked Pasta Recipe from Campania+   Sorrentina Gnocchi Casserole, a Baked Pasta Recipe from Campania Gnocchi alla Sorrentina is one of the most famous baked gnocchi recipe in the world. The name “Sorrentina” indicates the origin of this recipe: Sorrento is a town of Campania, a South Italian region. Sorrentina sauce is […]

Homemade Potato Gnocchi Homemade Potato Gnocchi: the Classic Italian Gnocchi Recipe Potato Gnocchi are Italian soft dough dumplings, perfect with a good tomato sauce. Read out how to make the real Italian Potato Gnocchi. INGREDIENTS 20 oz Potato 1 cup Flour 00 1 Egg 2 pinch Salt YIELD 4-5 servings PREP. TIME 15 min. COOK TIME 45 […]

Octopus and Potato Salad Ingredients For 6 Person(s) For the Salad: 3 pounds tenderized octopus 8 cloves garlic, divided 1 tablespoon peppercorns 2 pounds russet potatoes, peeled and cut into 2 inch chunks 1 cup mixed olives, gaeta, cerignola or kalamata work well 3 lemons, juice only 1/4 cup fresh parsley, chopped salt and black […]

Lentil and Sausage Soup with Kale Lentil and Sausage Soup with Kale By Tested and perfected in the Sur la Table kitchen Serves Makes 6 servings Ingredients 2 tablespoons olive oil 2 large Italian sausage links, casings removed and sliced thinly 1 medium yellow onion, cut into ½-inch dice 2 celery ribs, cut into ½-inch […]

Pasta with Baby Artichokes, Mascarpone, and Hazelnuts By by Bon Appétit Ingredients The only thing that makes in-season vegetables even better? Fresh pasta. The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems. If you can’t get your hands on baby artichokes, use the hearts of two […]

Pasta alla Norma – Pasta Norma style Pasta alla Norma – Pasta Norma style By by Academia Barilla, adapted by the Sur La Table kitchen Serves Makes 10 servings Ingredients 1 medium eggplant, cut into ½-inch cubes 2½ oz Extra Virgin Olive Oil 100% Italiano Academia Barilla ½ cup vegetable oil 2 medium onions, small […]

Anellini al Forno – Baked Sicilian Anellini Pasta                   Anellini al Forno is a classic dish from Sicily. It’s perfect to make for Sunday dinners, holidays or any special occasion. You can substitute any small pasta, such as elbows, for the anellini, but the pasta rings are what […]