In Italian it means "big soup" and just about sums up this most delicious, traditional soup that always has a mix of vegetables and often also has beans and pasta. It's a use-what-you-have type of soup, so we have versions for different seasons and that highlight various combinations of vegetables and beans. All are hearty enough to be a full meal.
Preserve tomatoes' rich taste with a simmered sauce that freezes well and is ripe for embellishment. This basic tomato sauce can be easily doubled and frozen in two- or four-cup batches. After freezing it, you can use it as is or add your choice of vegetables, meat, or fresh herbs.
This pasta dough comes together quickly and easily by hand, but you can make it in a standing mixer. Italian "00" flour is a highly refined, soft flour that can be found at Italian or specialty markets.
This Italian triple-cream cheese is technically a cheese but has the texture of a wonderfully thick cream. It adds delight to all manner of recipes: It's the essential element in tiramisu; makes a luxurious frosting for sugar-and-spice cake; is a super-easy tart filling; adds rich, creamy depth to pastry puffs; and is the essential ingredient in icebox cake, semifreddo, and more.
So much better than the stuff you can get at the deli counter, these recipes, made with olives, mozzarella, salami, basil, and other flavors that transport us to Italy, prove homemade is best. Make one of these tasty and filling Italian pasta salads for your next picnic, tailgate, or casual dinner.
Possibly the ultimate pizza recipe, the combination of tomato sauce, fresh mozzarella, and basil proves that simplicity is beautiful. Martha and Christian Petroni made this recipe on Martha Bakes episode 503.
For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White Pizza. Martha and Christian Petroni prepared these recipes on episode 503 of Martha Bakes.