Master These 15 Essential Italian Dishes for Authentic Flavors at Home

Italian food is all about simplicity, using the best ingredients to create unforgettable flavors. Cooking authentic Italian meals at home might sound like a challenge, but with the right recipes, anyone can create delicious dishes that transport you straight to Italy.

Bucatini all’Amatriciana

Bucatini all’Amatriciana requires bucatini pasta, pancetta, crushed tomatoes, red chili flakes, white wine, and pecorino Romano cheese. Start by cooking the pancetta until crispy, then remove it from the pan and add white wine to deglaze. Pour in crushed tomatoes and simmer with chili flakes. Cook the bucatini until al dente, then toss it in the sauce, adding the pancetta back in. Finish with a generous sprinkle of pecorino Romano for a bold and spicy dish full of authentic Italian flavor.

Ravioli

Ravioli is made with fresh pasta dough, ricotta cheese, Parmesan, eggs, and spinach. Begin by rolling out the pasta dough and cutting it into squares. Mix the ricotta, cooked spinach, egg, and Parmesan together to create the filling. Place a spoonful of filling onto each pasta square and top with another square, sealing the edges. Boil the ravioli in salted water until they float, then serve with a simple butter sauce or marinara for an authentic homemade pasta experience.

Calzone

Calzone is made with pizza dough, mozzarella, ricotta cheese, ham, and marinara sauce. Roll out the pizza dough into a circle and spread a layer of ricotta on one half. Add mozzarella and ham, then fold the dough over to create a pocket. Seal the edges, brush with olive oil, and bake until golden brown. Serve with marinara sauce on the side for dipping. This folded pizza is a fun and filling Italian classic.

Minestrone Soup

Minestrone soup requires a variety of vegetables like carrots, zucchini, tomatoes, beans, and onions, along with vegetable broth and pasta. Start by sautéing the onions, carrots, and celery until softened. Add in the tomatoes, broth, beans, and zucchini, letting everything simmer together. Once the vegetables are tender, add in small pasta like ditalini and cook until al dente. This hearty vegetable soup is both nutritious and comforting, perfect for any time of year.

Cacio e Pepe

Cacio e Pepe is one of the simplest Italian pasta dishes, made with just spaghetti, pecorino Romano cheese, and black pepper. Cook the spaghetti until al dente, then save some of the pasta water. Toss the hot spaghetti with grated pecorino cheese and plenty of freshly cracked black pepper, using the reserved pasta water to create a creamy sauce. The result is a peppery, cheesy dish that celebrates the beauty of simple ingredients.

Focaccia

Focaccia is an Italian flatbread made with flour, water, olive oil, salt, and yeast. Begin by mixing the flour, water, yeast, and salt to create a sticky dough. Let it rise until doubled in size, then press it into a baking sheet. Drizzle with olive oil, sprinkle with sea salt, and add any toppings like rosemary or cherry tomatoes. Bake until golden and crisp on the edges. This soft, flavorful bread is perfect as a side or sandwich base.

Stuffed Zucchini (Zucchine Ripiene)

Stuffed zucchini is made with zucchini, ground beef, breadcrumbs, Parmesan cheese, and marinara sauce. Cut the zucchini in half lengthwise and scoop out the centers. Mix the ground beef with breadcrumbs, Parmesan, and marinara sauce, then stuff the zucchini with the mixture. Bake until the zucchini is tender and the filling is cooked through. This savory dish is a great way to enjoy a healthy yet flavorful Italian meal.

Pasta e Fagioli

Pasta e Fagioli is a comforting soup made with cannellini beans, ditalini pasta, tomatoes, and garlic. Start by sautéing garlic in olive oil, then add the beans and tomatoes, letting the mixture simmer. Cook the ditalini pasta separately, then stir it into the soup just before serving. This hearty dish combines pasta and beans into a filling, traditional meal that’s simple but full of flavor.

Pappardelle al Cinghiale

Pappardelle al Cinghiale is made with wide pappardelle pasta and a rich wild boar ragu. Start by browning the boar meat with onions, garlic, carrots, and celery. Add red wine and tomatoes, then let the sauce simmer slowly for hours until the meat is tender and the flavors deepen. Cook the pappardelle and toss it with the ragu for a rustic, hearty dish that’s a favorite in Tuscany.

Zeppole

Zeppole are Italian fried doughnuts made with flour, eggs, sugar, and ricotta cheese. Mix the ingredients together to form a thick batter, then drop spoonfuls of it into hot oil and fry until golden brown. Drain on paper towels and dust with powdered sugar. These sweet, light treats are a popular dessert or snack in Italy, often served during festivals or holidays.

Eggplant Parmesan

Eggplant Parmesan requires eggplant, marinara sauce, mozzarella, Parmesan, flour, eggs, and breadcrumbs. Start by slicing the eggplant, salting it to remove bitterness, and then dredging it in flour, egg, and breadcrumbs. Fry the slices until golden and crispy. In a baking dish, layer the fried eggplant with marinara sauce, mozzarella, and Parmesan, then bake until the cheese is melted and bubbly. This dish delivers all the comfort of Italian cooking with layers of rich flavor.

Osso Buco

To make Osso Buco, you’ll need veal shanks, flour, white wine, beef broth, onions, carrots, celery, garlic, tomatoes, and lemon zest. Season the veal with salt and pepper, then dust with flour. Brown the shanks in a pan, then remove and cook the vegetables until soft. Return the veal to the pan with the white wine and broth, simmering until the meat is tender. Add tomatoes and cook slowly. Finish with a gremolata of lemon zest, garlic, and parsley for an authentic touch.

Pesto Genovese

Pesto Genovese is made with fresh basil, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil. Start by blending the basil, pine nuts, garlic, and cheese in a food processor. Slowly add the olive oil until the mixture becomes a smooth, green paste. Toss this fragrant pesto with hot pasta, spread it on bread, or use it as a sauce for meats. It’s a versatile recipe bursting with fresh Italian flavors.

Polenta

Polenta is made with cornmeal, water, butter, and Parmesan cheese. Bring water to a boil in a large pot, then slowly whisk in the cornmeal to prevent lumps. Stir frequently as it cooks until the mixture thickens. Add butter and Parmesan for a creamy, flavorful finish. Polenta can be served soft, or cooled and fried for a crispy alternative. This simple dish pairs perfectly with hearty stews and sauces, offering a classic Italian side.

Saltimbocca

Saltimbocca is a traditional Italian dish made with thin slices of veal, prosciutto, sage, butter, and white wine. Begin by layering a slice of prosciutto and a sage leaf on each piece of veal, securing with a toothpick. Cook the veal in butter until browned, then deglaze the pan with white wine. The sauce is rich and flavorful, making Saltimbocca a quick, authentic meal that highlights Italian simplicity and quality ingredients.

This article originally appeared on RetailShout.

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