10 Recipes to Master If You Want to Become a Next-Level Italian Cook
Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette
This summer blockbuster panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat, pairs oven-roasted sourdough croutons with juicy ripe tomatoes, raw red onion, and crisp cucumbers.
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Sardinian Stuffed Eggplant
Efisio Farris, the executive chef at Arcodoro in Houston, got this recipe from his mother.
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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.
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Grilled Shellfish and Vegetables Al Cartoccio
Cartoccio
means “paper” in Italian, which refers to the wrapping used to make packets for grilling.
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Porcini Risotto
Porcini mushrooms lend this creamy dish a wonderful earthiness.
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Spinach Gnocchi with Shaved Ricotta Salata
Marc Vetri’s indulgent gnocchi aren’t just any old gnocchi—they involve three types of cheese.
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Osso Bucco
Serve the dish with small spoons so guests can scoop out the marrow.
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Perfect Pizza Margherita
Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang.
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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.
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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.