'Italian' on Serious Eats

Love Italian Food? 5 Essential Cookbooks for Your Collection

Many cookbook authors have endeavored to capture the spirit of la bella paese for anglophone readers, but only a handful of Italian cookbooks have truly succeeded in transforming our country's culinary landscape. These are the voices and volumes that stand out, the essential, inspiring, reliable texts you want on your bookshelf above all others. More

Mushroom Ragù

This deeply flavorful sauce, made from both fresh and dry mushrooms, tomatoes, white wine, and aromatic vegetables, is so hearty, you won't believe it contains no meat. It's delicious on pasta or polenta. More

Smooth and Creamy Polenta

There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What's really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate and cook. More

10-Minute Fresh Ricotta Gnocchi Get a Spring Makeover With Asparagus and Prosciutto

A few weeks back I showed you that you can make fresh ricotta gnocchi in less time than it takes to boil a pot of water. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on the spot. More

Ricotta Gnocchi With Asparagus and Prosciutto

Fresh ricotta gnocchi may be the fastest fresh-pasta recipe I know. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on the spot. More

How to Color Fresh Pasta

Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. Here's how to make fresh pasta in a rainbow of colors. More

How to Make Light and Tender Potato Gnocchi

Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Do it right, and they're light and tender. Do it wrong, and they're gummy little bricks. Here we delve into every major aspect of gnocchi making and explain how each can impact the result. But first take a deep breath, because this doesn't need to be stressful. It can actually be a lot of fun, and an excellent exercise in honing your abilities as a cook. More

Light and Tender Potato Gnocchi With Sage-Butter Sauce

We're not going to lie: Potato gnocchi can be a little tricky and require some practice to get right. But if you know a few basic rules, it's really not that hard to make ones that are light and tender, not leaden and gummy. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way; then we leave it up to you whether to add egg yolk or not (yolks make a dough that's easier to work with, but also firmer); and finally we add just enough flour to make a cohesive dough while being careful not to overwork it to the point of gumminess. The result are lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach. More

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