Tomato basil fettucine
Basil is a hearty herb that’s one of the easiest to grow at home. In fact, it’s so hearty and easy to grow, you’ll probably be giving your basil away at every...
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Italian Recipes
Pizza ai quattro formaggi
There are many cheeses to choose from when making Pizza ai Quattro Formaggi. The cheeses chosen here are from southern Italy, but choose the Italian cheeses you like best. The cheeses...
Pizza quattro stagioni
With tomatoes and fresh mozzarella as the customary backdrop, this pizza has a melding of flavors that represent each season. The tomatoes symbolize summer, the mushrooms depict autumn, the intense flavors of prosciutto...
Pizza marinara
Around 1735, Pizza Marinara appeared, a version with cherry tomatoes, olive oil, oregano, garlic, and basil. Nothing about this recipe has changed. It is the original very simple and full of...
Pizza bel paese
This classic and popular pizza is made with Bel Paese (beautiful country) cheese, prosciutto di Parma, and fresh asparagus that have been roasted with olive oil, salt, pepper, and a...
Pizza capricciosa
Some recipes for Pizza Capricciosa call for both Italian baked ham and prosciutto. Look in the deli section of an Italian market or a specialty grocery store for either prosciutto cotto or...
Pizza margherita con salame
What makes this a great little pizza is the juxtaposition of the rounded flavors of the tomatoes and mozzarella with the rich, meaty taste of salami. For this pie, Roberto uses...
Pizza regina margherita
In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito topped the pizza with tomatoes, mozzarella, and basil...
Pizza margherita
Here is the queen of pizzas, now more than one hundred years old. This original Neapolitan pizza is made without the addition of cherry tomatoes. It’s the simplicity and quality...
Simple pizza sauce
As you can see from the ingredient list, everything about this recipe depends on the quality of the tomatoes. The preferred tomatoes, from the famed San Marzano region of Naples, are deep...
Neapolitan pizza dough
This is Roberto Caporuscio’s recipe for Neapolitan pizza dough. Diane worked side by side with Roberto, learning the finer points of making these pizzas and this dough. Although she tried to duplicate this...
Fettuccine in bianco with white asparagus asiago and cream
One fall day, I came across a beautiful display of white asparagus at a local food market. Because they were in season, they were priced well, and so I bought a bunch,...
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