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Amatriciana Burgers With Tomato-Onion Jam, Bacon, and Pecorino Romano Crisps

Serious Eats Daniel Gritzer Post a comment

Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Grilled Eggplant Rollatini

Serious Eats Joshua Bousel Post a comment

Making double use of the grill, dish of rollatini starts with eggplant slices that are until tender and browned, then sees them returned to the grill as rollatini in a covered baking dish, just long enough for the cheese to melt and the marinara sauce to heat through. More

Roasted Pork Loin From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

Debi Mazar and Gabriele Corcos make a fine pork chop, but in this recipe from their new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, it's the sauce that's the star. More

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong? More

Pici All'Aglione From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 11 comments

This pasta recipe from Debi Mazar and Gabriele Corcos's new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, is a great example of the kind of food they promote: rustic, accessible, affordable and delicious. More

Scamorza-Loaded Pork Pizzaiola

Serious Eats Jennifer Olvera 8 comments

What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta. More

Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba

Serious Eats J. Kenji López-Alt 1 comment

Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

Serious Eats J. Kenji López-Alt 8 comments

Polenta is the kind of stuff that's just begging for a flavorful sauce to be spooned into it. But pan-seared steak doesn't really provide much sauce of its own. The solution: Toss some juicy cherry tomatoes and chilies into the skillet as the steak finishes cooking. Their natural juices pick up the flavorful pan drippings and—with just a touch of olive oil—emulsify into a rich, flavor-packed pan sauce. More

Muffuletta-Style Grilled Stuffed Flank Steak (Stuffed With Salumi, Provolone, and Olive Salad)

Serious Eats J. Kenji López-Alt 6 comments

Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire. More

Spaghetti Squash-Pesto Crostini With Prosciutto

Serious Eats Lauren Rothman Post a comment

Spaghetti squash is fun, but It's never quite hearty enough to satisfy. Here, we toss it with a rich parsley pesto, pair it with meaty prosciutto and serve it on top of toasted bread for a dish that's light enough to serve as an hors d'oeuvres, but hearty enough to eat as a light lunch. More

Italian Sausage and Fontina Shooter's-Style Sandwich With Onions, Peppers, Fennel, and Sun-Dried Tomato-Caper Relish

Serious Eats J. Kenji López-Alt 4 comments

Juicy Italian sausage bound with melted Fontina cheese is all packed into a pressed sandwich with sautéed onions, fennel, and red peppers and stopped with a rich and tangy sun-dried tomato and caper relish to balance out the fat. This is one hell of a sandwich. More

Silken Tofu With Spicy Sausage

Serious Eats Shao Z. 6 comments

A homey Chinese and American mashup made with steamed soft silken tofu in a sauce flavored with hot Italian sausage and sliced shiitake mushrooms. More

Pasta With Brown Butter, Cinnamon, Almonds, and Goat Cheese

Serious Eats Nick Kindelsperger 2 comments

I had all kinds of ideas of how to make this recipe my own, but all the embellishments felt forced, so I stripped almost all of them away. I only had one true insight, and that was to add slivered almonds. More

Triple Garlic Pasta With Oven-Dried Tomatoes, Olives, and Bread Crumbs

Serious Eats J. Kenji López-Alt 16 comments

A flavor-packed pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned bread crumbs. More

Pasta With Rich and Hearty Mushroom Bolognese

Serious Eats J. Kenji López-Alt 20 comments

A rich and hearty mushroom, tomato, and red wine ragù perfect for a cold winter day. More

Italian Herb and Cheese Dip

Serious Eats Joshua Bousel Post a comment

Italian herbs paired against a mixture of mozzarella, fontina, and Parmesan give this cheese give this creamy dip a nutty and fresh flavor. More

Prosciutto-Wrapped Stuffed Cherry Peppers

Serious Eats Joshua Bousel 5 comments

Classic bacon-wrapped stuffed jalapeños poppers get an Italian twist. Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill. More

Spaghetti With Tomato Sauce and Pan-Fried Eggplant

Serious Eats Nick Kindelsperger 3 comments

At its base, this is just a simple spaghetti and tomato sauce recipe—a satisfying classic for sure, but not exactly the most exciting dinner of the week. But if you add a handful of crispy slices of pan-fried eggplants on top, along with a shower of parmesan cheese, and you have a meal with a variety of textures and some real heft. More

Sicilian Pasta With Swordfish, Fennel, Mint, and Bread Crumbs

Serious Eats Kerry Saretsky 3 comments

Discovered on my honeymoon in Sicily, this hearty, unique pasta dish features chunks of swordfish, fennel, and mint. Think of it as a kind of light, maritime bolognese. More

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