10 Recipes to Master If You Want to Become a Next-Level Italian Cook
Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette
Sardinian Stuffed Eggplant
Efisio Farris, the executive chef at Arcodoro in Houston, got this recipe from his mother.
Buckwheat Pasta Triangles with Lardo and Greens
This hand-rolled pasta, made with a mix of buckwheat and all-purpose flours, is called “blecs” in Friuli.
Grilled Shellfish and Vegetables Al Cartoccio
Porcini mushrooms lend this creamy dish a wonderful earthiness.
Spinach Gnocchi with Shaved Ricotta Salata
Marc Vetri’s indulgent gnocchi aren’t just any old gnocchi—they involve three types of cheese.
Serve the dish with small spoons so guests can scoop out the marrow.
Perfect Pizza Margherita
Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang.
Spaghetti with Bottarga and Almond Bread Crumbs
Bottarga is cured roe from either mullet or tuna, and it can be found at specialty food stores.
Ligurian Seafood Stew
After blanching peas, snap peas and fingerling potatoes, Andrew Carmellini adds them to a homemade mussel broth along with sea bass, clams, an herb pesto and little seafood meatballs made with shrimp, chorizo, and scallops.