Braised short ribs from Mario Batali’s restaurant Babbo. One of David’s favorite recipes. One taste and you’ll understand why.
This Italian pear, basil, and Pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty Pecorino Toscano play well together.
Rabbit in red wine is a classic dish from the island of Ischia. The rabbit is slowly braised in red wine studded with vegetables and spiked with herbs.
Linguine pasta, clams, mussels, langoustines, and shrimp are tossed in a light tomato-garlic sauce spiked with pepper flakes. A simple quick dinner.
This Italian ribollita soup is dense with bread, greens, beans and is topped with caramelized onions. Rich with flavor, the ribbolita is a family dish.
Luxuriously broad noodles known as pappardelle become all tangled up in this hearty bolognese sauce. Whereas the pasta is fresh, the sauce can be made ahead.
Fusilli pasta is tossed in a sauce rich with bufala mozzarella. The melted cheese creates strands as the fusilli is lifted, hence the telefono reference.
Potato gnocchi is tossed with sausage, tomato, peas, and smoked mozzarella for a hearty dish. The gnocchi is simple to make and can be frozen.
Supple strands of pasta luxuriate in an easy, elegant, knock-your-socks-off veal sauce that’s gilded with butter and tomatoes. All in 30 minutes.
So what if salmon isn’t from Italy? Cookbook author Guiliano Hazan is, and he says to go right ahead and toss chunks of the rich fish with pasta, tomatoes, and cream.
A sort of inside-out take on tortellini filled with spinach and ricotta, this quick weeknight pasta supper boasts a rich spinach and ricotta sauce.
A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.
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