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10 Recipes to Master If You Want to Become a Next-Level Italian Cook

10 Recipes to Master If You Want to Become a Next-Level Italian Cook

By Maria Yagoda

Updated August 20, 2019

Tina Rupp

So you’ve mastered the basics—maybe you’ve developed a reputation for your cacio e pepe or your white bean crostini. But now it’s time to take your Italian-cooking skills to the next level and master some of the more intricate dishes in the canon. Once you perfect these 10 recipes, you’ll be dinner party gold for the rest of your life.

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Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette

Victor Protasio

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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

Quentin Bacon

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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

John Kernick

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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

John Kernick

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Cartoccio

means “paper” in Italian, which refers to the wrapping used to make packets for grilling.

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Porcini Risotto

James Merrell

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Porcini mushrooms lend this creamy dish a wonderful earthiness.

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Spinach Gnocchi with Shaved Ricotta Salata

Johnny Miller

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Marc Vetri’s indulgent gnocchi aren’t just any old gnocchi—they involve three types of cheese.

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Osso Bucco

Fredrika Stjärne

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Serve the dish with small spoons so guests can scoop out the marrow.

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Perfect Pizza Margherita

James Baigrie

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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

Fredrika Stjärne

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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

Tina Rupp

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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.

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10 Recipes to Master If You Want to Become a Next-Level Italian Cook

1 of 10

Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette

1 of 10