Have you ever watched a travel show, mesmerized by an Italian grandmother effortlessly turning simple ingredients into a meal that looks like pure love on a plate? You can almost smell the garlic and simmering tomatoes through the screen, feeling that deep pull, that desire to bring the same culinary magic into your own kitchen. It’s an experience that transcends mere sustenance, touching the very soul of comfort, heritage, and genuine hospitality.
The frustration can be real when you try to recreate that magic yourself. Often, recipes for “Italian” food you find might result in heavy, overly complicated dishes that taste nothing like the vibrant, soulful food you imagine. Store-bought sauces can be disappointingly sweet, ingredient lists seem endless, and the final product just feels… inauthentic. It’s easy to believe that true Italian cooking is a secret skill, reserved only for those with a lifetime of experience and a hidden touch bestowed by fate.
But here’s the wonderful truth, and it’s simpler than you might think: the real secret to authentic Italian recipes is an unwavering commitment to simplicity and the judicious use of a few, exceptionally high-quality ingredients. It’s not about complex techniques or obscure tools; it’s about a profound philosophy of letting fresh, seasonal flavors speak for themselves, shining brightly without being overshadowed. In this delightful guide, we’re going to unlock some of those cherished secrets, bringing you a collection of recipes straight from the heart of the Italian Nonna’s kitchen, guaranteed to bring the true taste of Italy and a sense of warmth to your table. Prepare to cook with love, just like Nonna!
1. **Pasta e Fagioli Soup**When you’re seeking a bowl of pure comfort that feels like a warm embrace, look no further than Pasta e Fagioli Soup. This is the kind of soup you’ll keep coming back to when you need something quick and filling, a dish that effortlessly brings the cozy essence of home to your dinner table. It’s a timeless classic, beloved for its ability to soothe and satisfy with every spoonful.
This hearty dish is packed with an incredible combination of beans, pasta, and vegetables, making it a perfectly balanced meal that truly hits all the right spots. Each ingredient plays its part, contributing to a rich texture and a depth of flavor that speaks to the heart of Italian home cooking. It’s simple, yet profound in its deliciousness.
Nonna understood the power of a satisfying soup, and Pasta e Fagioli is a testament to that wisdom. It’s designed to bring comfort and warmth, whether you’re enjoying a quiet evening in or gathering the family for a bustling meal. Prepare to fall in love with this traditional recipe that makes you feel utterly at home, wrapped in its comforting flavors.
Pasta e Fagioli (Pasta and Beans)
Equipment
- 1 Large Saucepan
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula
- 1 Measuring Spoons
Ingredients
Main
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- salt to taste
- 1 14.5 ounce can chicken broth
- 2 medium tomatoes peeled and chopped
- 1 8 ounce can tomato sauce
- ½ cup ditalini or other small pasta
- 1 15 ounce can cannellini beans, with liquid
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic, parsley, Italian seasoning, pepper flakes, and salt; cook and stir until onion is translucent, about 5 minutes. Dotdash Meredith Food Studios
- Stir in chicken broth, tomato sauce, and tomatoes. Reduce the heat to low and simmer for 15 to 20 minutes. Dotdash Meredith Food Studios
- Add pasta and cook until tender, about 10 minutes. Dotdash Meredith Food Studios
- Stir in undrained beans and cook until heated through, 3 to 4 minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! Dotdash Meredith Food Studios
Notes
2. **Pesto Orzo Salad**For those moments when you crave something vibrant and fresh without too much fuss, Pesto Orzo Salad is an absolute revelation. Light yet bursting with flavor, this dish brings a delightful twist to the dinner table, proving that simplicity can be incredibly sophisticated. It’s an effortless way to brighten up any meal with its lively colors and inviting aromas.
This salad is incredibly versatile, shining brightly whether served as a refreshing side or taking center stage as a main course. Its flexible nature makes it a fantastic addition to any spread, perfect for picnics, potlucks, or a lovely weeknight dinner. The tender orzo pasta perfectly soaks up the aromatic pesto, creating a harmonious blend of textures and tastes.
Prepare for this dish to be a showstopper, as guests will undoubtedly be asking for the recipe before the night ends. It’s a guaranteed crowd-pleaser that embodies the fresh, garden-inspired spirit of Italian cooking. Nonna would approve of how effortlessly delicious and universally loved this Pesto Orzo Salad is.
Orzo with Sun-Dried Tomatoes and Kalamata Olives
Equipment
- 1 Large Pot For boiling the orzo pasta.
- 1 Colander To efficiently drain the cooked orzo.
- 1 Large Mixing Bowl For combining all ingredients.
- 1 Stirring Spoon/Utensil For cooking and mixing.
Ingredients
Main
- ⅔ cup orzo pasta
- ½ cup chopped sun-dried tomatoes
- ½ cup pitted kalamata olives
- ½ cup pesto
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Notes
3. **Chicken Gnocchi Soup**Comfort food truly takes center stage with Chicken Gnocchi Soup, a creamy, hearty bowl of goodness that promises to warm up any day. It’s the ultimate choice for those moments when nothing but a rich, deeply satisfying meal will truly do the trick, wrapping you in a comforting embrace that feels just like a hug in a bowl. This soup is a testament to the soothing power of traditional Italian flavors.
Imagine tender, fluffy gnocchi mingling perfectly with succulent chicken pieces in a luscious, creamy broth. This combination creates a flavor-packed experience that is both indulgent and incredibly comforting. Each spoonful is a journey into warmth and satisfaction, a culinary masterpiece that appeals to all the senses and provides genuine solace.
Perfect for any weather or any reason, this Chicken Gnocchi Soup is a true testament to Nonna’s uncanny ability to create meals that nourish not just the body, but also the soul. It’s a delightful dish that never fails to bring smiles and contentment to the table, making it a beloved staple in any home.
Olive Garden Chicken Gnocchi Soup
Equipment
- 1 Large Stock Pot or Dutch Oven Essential for simmering the soup and accommodating all ingredients.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Ladle For stirring and serving.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3-4 boneless skinless chicken breasts cooked and diced
- 1 stalk of celery chopped
- 1/2 white onion diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach roughly chopped
Instructions
- Prepare all vegetables: chop celery, dice white onion, mince garlic, and shred carrots. Roughly chop the fresh spinach. Ensure chicken breasts are cooked and diced.
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add diced white onion, chopped celery, and shredded carrots to the pot. Sauté for 5-7 minutes until vegetables are softened.
- Stir in minced garlic and dried thyme, cooking for another minute until fragrant.
- Pour in the low sodium chicken broth. Bring the mixture to a gentle simmer, then season with salt and pepper to taste.
- Add the potato gnocchi to the simmering broth. Cook for 2-3 minutes, or according to package instructions, until the gnocchi floats to the surface and is tender.
- Stir in the cooked and diced chicken breasts.
- Reduce the heat to low. Gradually stir in the half and half, heating gently until warmed through. Do not bring to a rolling boil after adding the half and half to prevent curdling.
- Add the roughly chopped fresh spinach to the soup and stir until it just wilts, about 1-2 minutes.
- Taste the soup and adjust salt and pepper as necessary before serving warm.
Notes
4. **Authentic Bolognese Sauce**When we talk about the real deal in Italian cooking, Authentic Bolognese Sauce is at the very top of the list—absolutely no shortcuts here! This isn’t just a sauce; it’s the rich, savory foundation of countless beloved Italian dishes and is sure to become your cherished go-to for hearty, comforting meals that truly taste like tradition. It’s a culinary legacy passed down through generations.
This magnificent sauce is a slow-cooked masterpiece, meticulously crafted to create unparalleled depth and complexity in every single bite. Unlike quick, store-bought alternatives, an authentic Bolognese develops its profound flavor over hours of gentle simmering, allowing all the ingredients to meld into a velvety, rich symphony of tastes. It’s this dedication to time that Nonna always championed.
There is nothing better than the sheer comfort of a plate of fresh pasta lovingly covered in a rich, slow-simmered Bolognese sauce, especially when it’s prepared the way a Nonna made it. Her version is more than just a recipe; it’s a treasured family ritual, deeply flavorful, layered with history, and lovingly slow-cooked. It’s not a quick weeknight dinner, but a labor of love, telling a story in every spoonful.
Nonna always declared that the secret ingredient was time itself. She believed in stirring slowly, tasting often, and allowing the irresistible aroma to fill the entire kitchen, drawing the family together even before dinner was served. This ragù was her special Sunday creation, a dish made with the sole purpose of sharing, nourishing, and comforting loved ones. It’s a beautiful reminder that good things, truly exceptional things, are always worth waiting for.
This foundational sauce includes a blend of ground beef, pork, and often veal, simmered with aromatics like onion, carrot, and celery. A crucial tip from Nonna is to not skip the whole milk, as it wonderfully helps to soften the acidity of the tomatoes and tenderize the meats, contributing to that signature velvety texture. The longer it simmers, the richer and more exquisite the sauce becomes, a testament to true Italian patience and passion.
Ragu Bolognese
Equipment
- 1 Large Saucepan or Dutch Oven Heavy-bottomed for even heat distribution during long simmering.
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For stirring and breaking up meat.
- 1 Measuring Cups and Spoons
Ingredients
Main
- ½ cup extra virgin olive oil
- ½ cup butter
- 1 cup minced onion
- ½ cup minced celery
- ¼ cup minced carrot
- 1 pound ground veal
- 1 pound ground pork
- ½ pound ground beef
- ¼ cup finely chopped pancetta bacon
- ½ cup milk
- 2 cups tomato sauce
- 2 cups beef broth
Instructions
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Notes
5. **Italian Pot Roast Pasta**For those times when your soul craves a hearty, incredibly filling meal, Italian Pot Roast Pasta delivers in spades, leaving no one hungry or unsatisfied. This dish brings together the best of both worlds: incredibly tender pot roast, slow-cooked to perfection, paired harmoniously with your favorite pasta. It’s a combination that’s both supremely rich and deeply satisfying, a true celebration of comforting Italian flavors.
This isn’t just a meal; it’s a dish that feels like a cherished family tradition, designed to bring everyone enthusiastically to the table for a meal that is simply impossible to resist. The succulent, fall-apart roast infuses the pasta with its savory essence, creating a unified flavor experience that speaks of warmth, home, and unconditional love. It’s the kind of dish that creates lasting memories.
Serve it up generously, and prepare for empty plates, because this is one of those special meals that truly satisfies the soul and leaves everyone happily full, perhaps even dreaming of leftovers. The robust flavors and comforting textures make it an instant hit, embodying the generous spirit of a Nonna who always wants to ensure her loved ones are well-fed and joyful.
Instant Pot Bison Pasta (Pasta Bisonte)
Equipment
- 1 Multi-functional Pressure Cooker (e.g., Instant Pot)
- 1 Chef’s knife
- 1 Cutting Board
- 1 Sturdy Stirring Spoon Heat-proof
- 1 Measuring Cups and Spoons
Ingredients
Main
- 12 ounces ground bison
- 1 ½ cups diced onion
- 1 ½ cups diced red bell pepper
- 2 tablespoons olive oil
- 1 8 ounce package sliced baby portobello mushrooms
- ½ cup chopped fresh basil
- 4 cloves garlic chopped
- 1 tablespoon dried oregano
- 1 bay leaf
- 2 14.5 ounce cans diced tomatoes
- 1 cup water
- ½ cup red wine
- 1 tablespoon tomato paste
- 1 16 ounce package trottole pasta
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; heat until indicator reads ‘Hot.’ Add bison, onion, red bell pepper, and olive oil. Saute until bison is browned and crumbly, 5 to 7 minutes. Add mushrooms; saute until slightly softened, 1 to 2 minutes.
- Stir basil, garlic, oregano, and bay leaf into the bison mixture. Add tomatoes, water, wine, and tomato paste. Turn cooker off. Add pasta; stir until coated. Mix in salt, onion powder, and garlic powder.
- Set cooker to Manual. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Stir well.
Notes
6. **Polenta with Mascarpone**If you’re searching for a comforting side dish that unexpectedly adds a touch of decadence and sophisticated creaminess to your meal, Polenta with Mascarpone is an absolute must-try. This elegant yet simple creation elevates the humble polenta to new heights, making it a standout accompaniment that complements almost any main course beautifully.
The magic lies in the addition of mascarpone, which brings an unparalleled creamy richness that pairs perfectly with the soft, yielding texture of the polenta. It’s a side dish that manages to feel incredibly indulgent without ever being overwhelming, offering a luxurious mouthfeel that makes every bite feel utterly special and refined.
Whether you serve it alongside perfectly grilled meats, a vibrant vegetable dish, or even a robust stew, this pairing truly works every single time. It’s guaranteed to impress with its simple elegance and profound flavor, proving that sometimes, the most exquisite dishes are born from the simplest, high-quality ingredients. Nonna knew how to make even a side dish unforgettable.
Shrimp Wrapped with Prosciutto
Equipment
- 1 Medium Saucepan
- 1 Non-stick Skillet Preferably two, or one cleaned thoroughly between uses
- 1 Drinking Glass or Round Cutter For forming polenta disks
- 1 Whisk For polenta and sauce
- 1 Serving Platter(s) For elegant presentation
Ingredients
Main
- 2 cups water
- 1 tablespoon butter
- salt and pepper to taste
- ½ cup polenta
- 6 ounces mascarpone cheese
- 2 tablespoons olive oil
- 6 large shrimp – peeled and deveined
- 1 ½ cups finely chopped toasted hazelnuts
- 6 1/2 ounce slices prosciutto
- 2 fluid ounces hazelnut liqueur
- ⅔ cup heavy cream
- 4 green onions with tops flared
Instructions
- In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
- When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
- Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
- Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
- To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.
Notes
7. **Garlic Shrimp Scampi**There’s absolutely no need to wait for a special seafood feast when Garlic Shrimp Scampi can bring an air of elegance and excitement to any table, any night of the week. This sensational recipe delivers wonderfully bold flavors with just the right touch of richness, making it an instant favorite for anyone who appreciates truly delicious seafood. It’s surprisingly quick to prepare, yet feels incredibly luxurious.
This isn’t just a dish; it’s the kind of meal that makes everyone eagerly lean in for seconds, no questions asked, thanks to its utterly irresistible aroma and mouth-watering taste. The plump, tender shrimp coated in a luscious, garlicky sauce is a symphony of flavors that dances on the palate, leaving everyone craving more. It’s the epitome of simple sophistication.
Perfect for impressing dinner guests with minimal effort—or simply treating yourself like royalty on a quiet Tuesday night—this Garlic Shrimp Scampi is a magnificent testament to quick, flavorful Italian cooking. It embodies Nonna’s philosophy that incredible taste doesn’t always require hours in the kitchen, just fresh ingredients and a little love. Prepare for this to become a beloved staple in your home.
Get ready to continue our delicious journey straight from Nonna’s kitchen, where every dish tells a story of tradition, love, and incredible flavor! We’ve already explored some foundational delights, and now it’s time to dive into even more Nonna-approved main courses, creative gnocchi variations, and inventive pizzas, alongside classic sides that elevate everyday meals into truly special occasions. Prepare your aprons and your appetites, because these next seven recipes are designed to inspire, comfort, and utterly delight!
Baked Shrimp Scampi With Lemon and Garlic
Equipment
- 1 Baking Dish Medium-sized, oven-safe
- 1 Small Mixing Bowl For melting butter and combining aromatics
- 1 Large Mixing Bowl For tossing shrimp with sauce
- 1 Whisk or fork For blending butter mixture
- 1 Chef’s Knife and Cutting Board For mincing garlic and chopping parsley
Ingredients
Main
- 1/2 cup butter
- 1 teaspoon kosher salt
- 6 cloves garlic crushed and minced
- 1/4 cup fresh parsley leaves chopped, divided
- 2 pounds large uncooked shrimp shelled and deveined
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Lemon wedges for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a small microwave-safe bowl or saucepan, melt the butter.
- To the melted butter, add kosher salt, the crushed and minced garlic, and half of the chopped fresh parsley. Stir well to combine.
- In a separate large bowl, combine the shelled and deveined large uncooked shrimp with the lemon zest and fresh lemon juice. Toss gently to coat the shrimp evenly.
- Pour the butter-garlic-parsley mixture over the shrimp in the large bowl. Toss again to ensure all shrimp are thoroughly coated.
- Transfer the seasoned shrimp and all the sauce to a suitable baking dish, spreading the shrimp into an even, single layer if possible.
- Bake in the preheated oven for 10 to 15 minutes, or until the shrimp turn pink and opaque and are just cooked through. Be careful not to overcook them, as they can become tough.
- Once baked, remove the dish from the oven.
- Garnish the baked shrimp scampi generously with the remaining fresh chopped parsley.
- Serve hot, accompanied by fresh lemon wedges for squeezing, if desired.
Notes
8. **Birria Pizza**When you talk about mixing tradition with a playful twist, Birria Pizza absolutely jumps to the forefront. This recipe is a bold, unforgettable fusion that brings the rich, savory depth of birria right onto a perfectly crispy pizza crust. It’s truly a standout meal that proves culinary creativity can lead to incredibly delicious results without losing that comforting, homemade feel.
This isn’t just any pizza night; it’s an experience that tantalizes your taste buds with its unique combination of flavors and textures. Imagine the tender, slow-cooked birria meat, infused with its signature spices, spread generously over a golden, crunchy crust, perhaps topped with melted cheese and a sprinkle of fresh cilantro. It’s a symphony of savory notes that’s both familiar and exciting, hitting all the right spots.
For those of you who adore experimenting in the kitchen but never want to stray too far from the classics you love, this Birria Pizza is your new best friend. It bridges the gap between beloved traditional flavors and exciting new applications, offering a dish that’s both inventive and deeply satisfying. Get ready, because this one is destined to become an instant favorite at your table, making every slice an adventure.
Beef Birria
Equipment
- 1 Large Soup Pot Heavy-bottomed for even simmering
- 1 Saucepan For sautéing chiles and aromatics
- 1 Immersion Blender Or countertop blender for puréeing the sauce
- 1 Large Mesh Strainer For a smooth consommé
- 1 Kitchen Scissors For prepping dried chiles
Ingredients
Main
- 1 2 1/2 pound beef chuck
- 3 8 ounce beef short ribs
- 4 teaspoons kosher salt
- 2 teaspoons dried Mexican oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 7 dried guajillo chilies
- 2 tablespoons olive oil
- 1 large onion roughly chopped
- 6 cloves garlic peeled
- 1 1 inch piece fresh ginger, thinly sliced
- 3 large tomatoes cored and chopped
- 2 cups water
- 4 cups chicken broth
- ¼ cup white vinegar
- 3 bay leaves
- 1 tablespoon honey
- 2 tablespoons finely diced white onion
- 1 tablespoon chopped fresh cilantro
- 1 medium lime sliced
Instructions
- Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
- Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.
- Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.
- Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.
- Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.
- Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
- Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
- To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top. Chef John
Notes
9. **Italian Chicken**Say goodbye to mealtime boredom, because Italian Chicken is here to save the day with an explosion of vibrant, zesty flavors! This dish is so wonderfully versatile, it effortlessly fits into your busy weeknight routine, graces a special dinner party, or shines beautifully in any culinary scenario you can dream up. It’s a true hero in the kitchen, offering bold Italian flair without any fuss.
Imagine tender, succulent chicken bathed in a medley of aromatic herbs, garlic, and perhaps some sun-dried tomatoes or a splash of white wine, roasting to golden perfection. Every bite delivers a punch of classic Italian taste that’s both comforting and exhilarating, showcasing how simple, quality ingredients can transform an everyday protein into something extraordinary. Nonna knew exactly how to make chicken exciting!
This is the kind of meal that truly stands out, yet it never tries too hard to impress. Its inherent deliciousness speaks for itself, inviting everyone to the table with its irresistible aroma. Serve it up with your favorite sides – maybe some roasted potatoes, a fresh green salad, or a bed of fluffy pasta – and you’ve got a plate full of pure satisfaction every single time. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds!
Mom’s and My Italian Wedding Soup
Equipment
- 1 Large Stockpot For simmering chicken and broth
- 1 Cutting Board
- 1 Chef’s knife
- 1 Mixing Bowl For meatball preparation
- 1 Slotted Spoon For skimming and handling meatballs
Ingredients
Main
- 3 pounds whole chicken broiler/fryer
- 3 stalks celery
- 3 mediums carrots
- 2 smalls onions
- 1 head escarole
- 1 cup Acine de Pepe pasta
- 1 teaspoon/cube chicken bouillon
- 1/2 pound meatloaf mix (ground pork beef,
- cup bread crumbs
- 1 large egg
- salt and pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1 tablespoon grated Romano cheese plus extra to garnish
Instructions
- Prepare chicken broth: In a large stockpot, combine the whole chicken broiler/fryer, 2 celery stalks, 2 carrots, and 1 onion with enough water to cover. Bring to a simmer and cook until chicken is very tender, about 1.5-2 hours. Skim any foam, then remove chicken. Strain the broth, reserving liquid. Debone the chicken, shredding the meat and discarding skin and bones.
- Prepare vegetables: Dice the remaining celery, carrot, and onion. Thoroughly wash and roughly chop the head of escarole.
- Make meatballs: In a mixing bowl, combine the meatloaf mix, bread crumbs, large egg, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1 tablespoon grated Romano cheese, and a pinch of salt and pepper. Mix gently until just combined. Form into small, marble-sized meatballs.
- Cook vegetables in broth: Bring the strained chicken broth to a gentle simmer. Add the diced celery, carrot, and onion. Cook for about 10-15 minutes, or until vegetables are tender-crisp.
- Cook meatballs: Carefully drop the small meatballs into the simmering broth. Cook for 5-7 minutes, or until they float and are cooked through.
- Add escarole: Stir in the chopped escarole and cook for another 5-7 minutes, or until the escarole is wilted and tender.
- Cook pasta: In a separate pot, cook 1 cup of Acine de Pepe pasta according to package directions until al dente. Drain thoroughly.
- Combine: Add the cooked and drained pasta and the reserved shredded chicken meat to the soup.
- Adjust seasoning: Stir in the chicken bouillon cube (or 1 teaspoon bouillon granules if preferred). Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish generously with extra grated Romano cheese.
Notes
10. **Ham & Asparagus Pizza**Ready to shake up your usual pizza night routine? Then say hello to your new best friend: Ham & Asparagus Pizza! This delightful creation offers a truly fun twist on traditional pizza, bringing a whole new and exciting flavor profile to your table. It’s the perfect choice when you crave a little bit of everything – savory, fresh, and utterly delicious – without ever feeling overwhelmed.
The magic of this pizza lies in its inspired combination of ingredients. Imagine a perfectly baked crust topped with a rich, savory ham that melts in your mouth, perfectly complemented by the delicate, slightly earthy crunch of fresh asparagus. This pairing creates a harmonious balance of tastes and textures that elevates every single bite into something truly special and memorable.
One bite of this incredible pizza, and you’ll find yourself wondering why you hadn’t discovered it sooner! It’s an approachable yet inventive way to enjoy pizza, showing just how versatile and exciting Italian-inspired cuisine can be. Whether you’re hosting friends or enjoying a cozy family dinner, Ham & Asparagus Pizza is a fantastic option that promises deliciousness and a fresh perspective on a beloved classic.
Brown Sugar and Pineapple Glazed Ham
Equipment
- 1 Roasting pan Essential for baking a large ham and collecting drippings.
- 1 Sharp Knife For safely preparing the fresh pineapple.
- 1 Meat Thermometer Crucial for ensuring the ham reaches the safe internal temperature.
- 1 Microwave-Safe Bowl For preparing the hot glaze mixture.
- 1 Round Cutter For removing the core from pineapple rings neatly.
Ingredients
Main
- 1 6 pound fully-cooked, bone-in ham
- 1 fresh pineapple
- 2 6 ounce cans pineapple juice
- 1 cup brown sugar
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 325 degrees F (165 degrees C). Place ham, cut-side down, into a roasting pan. Dotdash Meredith Food Studios
- Cut skin off pineapple with a sharp knife and slice off any brown spots or skin left behind. Cut pineapple into 1/2-inch-thick rings and use a round cutter to remove cores. Pin rings onto ham with toothpicks. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Bake ham in the preheated oven for 30 minutes.
- While ham bakes, mix pineapple juice and brown sugar in a microwave-safe bowl. Microwave on medium power until glaze is boiling and slightly thickened. Work carefully because glaze will be sticky and very hot. Dotdash Meredith Food Studios
- Pour 1/2 of the glaze evenly over ham and pineapple rings. Bake ham for 30 minutes more, then pour remaining glaze over ham. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Continue baking ham until a meat thermometer inserted into the thickest part of ham reads 140 degrees F (60 degrees C), 30 to 60 minutes more.
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
11. **Chicken Piccata**Whether you’re whipping up a quick weeknight dinner or preparing for a special occasion, Chicken Piccata is a dish that absolutely never disappoints. It’s a brilliant way to take a classic chicken meal and launch it straight to the next level, offering a vibrant, sophisticated flavor that’s both impressive and incredibly satisfying. Get ready to elevate your dinner game!
The star of this dish is undoubtedly its sharp lemon and caper sauce, which provides a bold, tangy kick that beautifully complements the tender, perfectly cooked chicken. This sauce isn’t just flavorful; it’s bright and zesty, cutting through the richness of the chicken to create a perfectly balanced and exhilarating taste experience. It’s a culinary masterpiece that dances on the palate.
This recipe truly strikes the right balance of brightness and richness, making it an instant hit every single time it’s served. Nonna knew that sometimes, a simple, elegant preparation could deliver the most profound flavors. Chicken Piccata is that dish—effortlessly chic, bursting with flavor, and destined to become a beloved staple in your recipe repertoire. It’s the kind of meal that tastes like pure sunshine!
The Best Chicken Piccata
Equipment
- 1 Meat Mallet
- 1 Large Nonstick Skillet
- 1 Wire Rack & Rimmed Baking Sheet
- 1 Shallow dish for flour
- 1 Vegetable Peeler
Ingredients
Main
- 2 large boneless skinless chicken breasts about 8 ounces each
- Kosher salt and freshly ground black pepper
- 1 large lemon
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 5 large cloves garlic thinly sliced
- 1/2 cup dry white wine
- 1/4 cup brined capers drained
- 1/4 cup flat-leaf parsley leaves roughly chopped
Instructions
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
- Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
- Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it’s ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
- Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
Notes
12. **Gnocchi with Lemon-Parmesan Sauce**For those moments when you’re craving a dish that perfectly balances simplicity with a touch of pure indulgence, Gnocchi with Lemon-Parmesan Sauce is your ultimate answer. This recipe is an absolute dream, creating a rich, satisfying meal where pillowy, tender gnocchi luxuriate in a creamy, vibrant sauce. It’s a comfort classic that feels utterly luxurious!
The secret to this dish’s undeniable charm lies in the combination of fresh, bright lemon zest and the sharp, salty depth of Parmesan cheese, all swirled into a velvety sauce. This creates a symphony of flavors that is as comforting as it is deliciously sophisticated. Each delicate gnocchi sphere soaks up the incredible sauce, ensuring every forkful is a burst of exquisite taste.
This is truly a perfect dish for any occasion, whether you’re planning a casual gathering with loved ones or treating yourself to something a little fancy on a quiet evening. It embodies the essence of Italian home cooking—taking humble ingredients and transforming them into something truly spectacular. Prepare to fall head over heels for this incredibly delicious and wonderfully versatile Gnocchi with Lemon-Parmesan Sauce!
Skillet Gnocchi Primavera with Lemon Cream Sauce
Equipment
- 1 Large Skillet Preferably non-stick or well-seasoned cast iron
- 1 Wooden Spoon or Spatula For stirring and preventing sticking
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Spoons and Cups
Ingredients
Main
- 2 tablespoons salted butter
- 1 ½ teaspoons lemon-infused olive oil
- 1 ½ teaspoons herb-infused olive oil
- 1 12 ounce package refrigerated gnocchi
- 1 shallot minced
- 3 cloves garlic minced
- 2 cups small broccoli florets
- 1 small zucchini sliced diagonally
- 1 small yellow squash sliced diagonally
- 1 cup frozen peas
- 1 cup julienned carrots
- ½ cup chopped red bell pepper
- 1 cup vegetable broth
- 1 ½ tablespoons fresh lemon juice divided
- ½ cup heavy cream
- ½ cup finely shredded Parmesan cheese more for serving
- salt and ground black pepper to taste
- ¾ cup halved grape tomatoes
- ⅛ teaspoon crushed red pepper flakes or to taste
Instructions
- Melt butter with infused oils in a large skillet over medium-high heat. Add gnocchi; stir frequently until golden, about 3 minutes. Add shallot and garlic; cook and stir until fragrant, 1 to 2 minutes.
- Add broccoli, zucchini, yellow squash, peas, carrots, and bell pepper; cook until tender, 2 to 3 minutes. Slowly stir in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly stir in cream and ½ cup Parmesan cheese to combine; stir in remaining ½ tablespoon lemon juice and cook until just heated through and cheese melts, about 3 minutes. Season with salt and black pepper.
- Garnish servings with tomatoes, pepper flakes, and Parmesan.
Notes
13. **Skillet Gnocchi with Sausage & Broccoli Rabe**If your soul is yearning for something savory, hearty, and deeply comforting, then Skillet Gnocchi with Sausage & Broccoli Rabe is the dish that will tick every single box. This fantastic one-pan wonder combines the robust flavors of savory sausage, the tender chewiness of gnocchi, and the delightfully subtle bitterness of broccoli rabe, creating a meal that is both satisfying and incredibly well-rounded.
This isn’t just a recipe; it’s a culinary hug in a skillet, delivering a taste of home no matter where you happen to be enjoying it. The ingredients come together in a beautiful dance, with the rich spices of the sausage infusing the gnocchi, and the broccoli rabe adding a crucial fresh, earthy counterpoint that balances the entire dish. It’s truly a celebration of complementary flavors.
Perfect for a busy weeknight dinner when you need something substantial to stick to your ribs, or even a relaxed weekend meal, this Skillet Gnocchi with Sausage & Broccoli Rabe is a guaranteed hit. It’s a testament to Nonna’s genius for creating meals that are not only delicious but also genuinely nourishing and wonderfully comforting. Get ready for empty plates and happy smiles!
Chicken Sausage Gnocchi Skillet
Equipment
- 1 Large Skillet preferably cast iron or heavy-bottomed
- 1 Medium Pot for cooking gnocchi
- 1 Whisk for roux and sauce
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 8 ounces ricotta cheese gnocchi
- 2 cups broccoli florets
- 1 teaspoon butter
- 2 tablespoons diced onion divided
- 1 tablespoon minced garlic divided
- 2 chicken sausage links such as Aidells®, sliced
- 0.5 cup butter
- 2 teaspoons all-purpose flour
- salt and ground black pepper to taste
Instructions
- Prepare ingredients: slice chicken sausage, dice onion, and mince garlic.
- Cook gnocchi according to package directions in a medium pot; drain and set aside.
- In a large skillet, melt 1 teaspoon butter over medium-high heat. Add sliced chicken sausage and cook until browned and heated through.
- Remove sausage from skillet and set aside, leaving rendered fat in the pan.
- Add 2 tablespoons diced onion to the skillet and cook until softened, about 3-5 minutes.
- Stir in 1 tablespoon minced garlic and cook for another minute until fragrant.
- Return cooked chicken sausage to the skillet with the onion and garlic.
- Add broccoli florets to the skillet and sauté for 5-7 minutes, until tender-crisp.
- In a separate small saucepan or directly in the skillet (if there’s space), melt 0.5 cup butter. Whisk in 2 teaspoons all-purpose flour and cook for 1-2 minutes to create a roux.
- Combine the cooked gnocchi, sausage mixture, and roux in the skillet. Stir gently to coat, season with salt and pepper to taste, and serve warm.
Notes
14. **Oven Roasted Asparagus with Mascarpone**Prepare for a side dish that might just steal the show at your next meal: Oven Roasted Asparagus with Mascarpone! This elegant yet incredibly simple creation takes a classic vegetable, humble asparagus, and transforms it into something truly extraordinary. It’s an unforgettable accompaniment that adds a touch of sophisticated creaminess and richness to any main course, proving that sides can be stars too!
The secret to this dish’s undeniable appeal lies in the luxurious addition of mascarpone. As the asparagus roasts to tender perfection, the mascarpone melts into a creamy, dreamy coating, infusing each spear with an unparalleled depth and velvety texture. It’s a harmonious blend that elevates the natural sweetness of the asparagus, making every bite feel utterly special and refined.
This simple yet sophisticated dish is perfect for any meal, from a casual family dinner to an impressive side at your most elegant dinner party. You won’t believe how easy it is to make this a new favorite, destined to be requested again and again. Nonna knew that sometimes the simplest touches, like a dollop of mascarpone, could turn the ordinary into something truly magnificent and utterly irresistible.
Oven Roasted Asparagus with Mascarpone Hollandaise
Equipment
- 1 Baking Sheet For roasting asparagus evenly
- 1 Whisk Essential for emulsifying the hollandaise sauce
- 2 Mixing Bowls One for tossing asparagus, one for hollandaise ingredients
- 1 Small Saucepan For setting up a double boiler to gently cook the hollandaise
- 1 Microplane or Zester For finely zesting the lemon
Ingredients
Main
- 2 bunches Asparagus If a large bunch just use 1
- 2 tablespoons Olive Oil
- Kosher Salt
- black pepper
- 4 ounces Mascarpone
- 2 egg yolks
- 1 lemon juiced and zested
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the asparagus and snap off the tough, woody ends. Pat them dry with a clean towel.
- In a large bowl, toss the asparagus with 2 tablespoons of olive oil, a generous pinch of kosher salt, and black pepper until evenly coated.
- Spread the seasoned asparagus in a single layer on a baking sheet, ensuring not to overcrowd it.
- Roast in the preheated oven for 10-15 minutes, or until tender-crisp and slightly browned.
- While the asparagus roasts, prepare the mascarpone hollandaise: set a heatproof bowl over a small saucepan of simmering water, ensuring the bowl does not touch the water.
- In the heatproof bowl, whisk together the egg yolks, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Gradually add the mascarpone to the egg yolk mixture, whisking continuously until the sauce is smooth, thickened, and creamy.
- Remove the bowl from the heat and stir in the lemon zest.
- Serve the oven-roasted asparagus immediately, topped generously with the warm mascarpone hollandaise sauce.
Notes
And there you have it, fourteen incredible recipes straight from the heart of Nonna’s kitchen, each bursting with the authentic flavors and heartwarming spirit of Italy! From comforting soups and vibrant salads to foundational sauces, hearty main courses, creative gnocchi dishes, and inventive pizzas, this collection is designed to bring generations of culinary wisdom right to your home. We hope you feel inspired to gather your loved ones, roll up your sleeves, and cook with the same love, simplicity that every Italian Nonna pours into her cherished meals. Buon appetito!
