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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.
A low-carb, big-flavour dinner of balsamic-marinated grilled chicken under melted mozzarella and a fresh tomato and basil topping, finished with a sticky-sweet balsamic drizzle.
American, Italian AmericanDinner, Main Course50 minServes 4388 kcalGluten-freeEgg-free
This burrata appetizer is a flavor bomb made with juicy cherry tomatoes, sweet dried figs, and a tangy balsamic kick. Topped with creamy burrata cheese, it's pure indulgence. Perfect for parties or whenever you want to treat yourself to something special!
Italian, Italian AmericanAppetizer, Side Dish25 minServes 8297 kcalGluten-freeEgg-freeDiabeticRenal
Pasta tossed in cherry tomatoes slow-cooked with garlic and Italian seasoning until they burst, with torn burrata, basil and Parmigiano Reggiano mixed through.
Cherry tomatoes roasted with eschalot until they soften and burst, plated under a whole burrata with pesto dollops, olive oil and basil. Warmed crusty bread is served for mopping up the juices.
Hand-rolled spiral busiate pasta tossed with a Sicilian Trapani pesto of tomatoes, almonds, basil, garlic and pecorino. Rustic spirals that catch the thick, nutty tomato sauce in every turn.
A velvety deep-green cavolo nero sauce blended with garlic, fennel seeds, butter and Parmesan, tossed through hot gnocchi. Rich, peppery and ready to carry in a flask or serve at once.
Golden pan-fried gnocchi in a silky butternut squash and mascarpone sauce with Parmesan, crisp chorizo and fried sage. Smoky, rich and ready in about half an hour.
Cacio e Pepe is a mouthwatering pasta dish that uses four ingredients, comes together in twenty minutes, and feeds your entire household. Before you know it, you'll be yelling "Dinner's ready!"
Canederli with Tuscan kale and saffron is a Italian main courses built around oz. It takes 65 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Cannellini beans simmered with tomato, herbs and cherry tomatoes, baked with eggs and bocconcini and finished with basil and a balsamic syrup, served with toasted crusty bread. A Caprese-style breakfast skillet with runny yolks.
Ripe heirloom tomatoes layered with torn mozzarella, basil, and good olive oil; the salad rests before serving so the juices mingle into a ready-made dressing.
Carbonara hash sticks is a Italian dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A pizza in the spirit of carbonara: mozzarella and Parmesan cover the dough, crisped bacon scatters over them, and an egg bakes in the centre until its yolk stays runny, with garlic chili oil to finish.
Roasted cauliflower florets tossed in a warm olive oil puttanesca of garlic, sun-dried tomatoes, olives, capers and chile, with basil, parsley and lemon.
Cavatelli cacio e pepe is a Italian dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Orzo toasts in olive oil before absorbing vegetable stock ladle by ladle like a risotto, with cavolo nero and spinach wilting through it. Cream, lemon and nutmeg finish the vibrant soup.
This three-part recipe combines tomato-soaked bread, escarole with caramelised onion, chestnuts and miso, and oven-baked cecina made with gram flour. You’ll need a food mill, a large flameproof casserole, a wok or large frying pan, a blender or food processor, a hand blender and a 14¼in round baking tin.