Italiano Recipes

25 BEST ITALIAN FOODS (+ RECIPE COLLECTION)

25 BEST Italian Foods (+ Recipe Collection) image

Looking for the best Italian recipes? From chicken parmesan to Neapolitan pizza, bring a taste of Italy to your kitchen with these classic Italian dishes. They're easy to make and so delicious!

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Chicken Parmesa
Italian Meatballs
Italian Hot Chocolate
Calzone
Caprese Chicken
Rosemary Mushroom Risotto
Tuscan Chicken
Tuscan Seafood Stew
Neapolitan Pizza
Pizzette
Sausage Arugula Pizza
Strawberry Nutella Pizza
Pasta Fagioli al Forno
Italian Tomato Sauce
Bellini
Cheesy Florentine Pasta
Stuffed Shell
Muffuletta
Olive Garden Alfredo Sauce
Italian Salad
Pasta Alla Norma
Caponata
Florentine Steak
Lasagna
Cappuccino

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an Italian dish in 30 minutes or less!

Nutrition Facts :

GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA

Grilled Vegetables With Spicy Italian Neonata image

Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.

Provided by Kay Chun

Categories dinner, lunch, vegetables, appetizer, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

Neutral oil, for greasing
4 bell peppers of any color (2 pounds), halved, seeded and sliced into 1-inch strips
3 zucchini (1 1/2 pounds), sliced 1/4-inch thick on the diagonal
3 Italian baby eggplants (1 1/2 pounds), sliced lengthwise 1/4-inch thick
1 1/4 cups extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
3 heads sturdy lettuce, such as romaine or radicchio, quartered through the core
2 tablespoons lemon juice
5 anchovy fillets, minced into a paste
1 garlic clove, minced
1 1/2 ounces sliced salami or soppressata, finely chopped (about ⅓ cup)
1/2 cup jarred sliced hot cherry peppers, finely chopped
1/2 cup pitted manzanilla or Cerignola olives, chopped
2 celery stalks, finely chopped (1 cup)
1/4 cup chopped parsley leaves

Steps:

Heat a grill to medium and oil the grates.
On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.

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