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Italian

Explore 1054 recipes, 26 articles, 27 galleries, 341 videos, and more

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Polenta with White Bean and Roasted-Pepper Ragout

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Marsala Chicken with Sage and Cremini Mushrooms

Time:40 mins
Ingredients
  • 2 tablespoons all-purpose flour
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • 1 tablespoon olive oil
  • 10 ounces cremini mushrooms, trimmed and thinly sliced
  • 1 shallot, minced
  • 1 tablespoon finely chopped fresh sage, plus more for garnish
  • 1/2 cup sweet Marsala wine
  • 1/4 cup heavy cream
  • 1 tablespoon butter
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Porchetta

Ingredients
  • 4 filone rolls, split
  • 1 bunch fresh sage, leaves removed and finely chopped
  • 1 shallot, very finely chopped
  • 6 tablespoons chopped fresh flat-leafed parsley
  • 1 bunch fresh rosemary, leaves removed and finely chopped
  • 12 (1/4-inch thick) slices porchetta
  • 1 cup baby arugula
  • 1 bunch fresh oregano, leaves removed and finely chopped
  • 2 tablespoons minced chives
  • 3 tablespoons Chardonnay vinegar
  • 12 cloves garlic, finely chopped
  • 6 tablespoons fennel pollen
  • 1 tablespoon chopped fresh oregano
  • Coarse salt and pepper
  • 1/2 teaspoon coarse salt
  • 3/4 cup olive oil
  • 3 tablespoons freshly grated lemon zest
  • 1/2 teaspoon Dijon mustard
  • 1 (5- to 8-pound) pork belly, skin-on
  • Coarse salt and freshly ground pepper
  • Juice of 1 lemon
  • 1 (3- to 4-pound) pork loin
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Baked Ziti with Crunchy Italian Salad and Garlic Bread

Time:40 mins
Ingredients
  • Coarse salt and ground pepper
  • 8 ounces ziti rigate (ridged) or other short pasta
  • 1 cup part-skim ricotta
  • 1 large egg, lightly beaten
  • 3/4 cup finely grated Parmesan
  • 1 cup shredded part-skim mozzarella
  • 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
  • 1/2 loaf Italian bread (5 ounces)
  • 2 tablespoons butter, melted
  • 2 garlic cloves, minced
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • 1 tablespoon olive oil
  • 1 head Belgian endive, stem end trimmed, thinly sliced
  • 2 bunches arugula (3 1/2 ounces total), thick stems removed
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Salsa Verde

Ingredients
  • 1/4 cup finely chopped shallot
  • 2 tablespoons white vinegar
  • 3/4 cup extra-virgin olive oil
  • 4 anchovy fillets, chopped
  • 2 tablespoons capers, rinsed and coarsely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon coarse salt, plus more to taste
  • 2 1/2 cups fresh parsley leaves, chopped
  • 1/4 cup fresh tarragon leaves, chopped
  • 1 teaspoon lemon zest
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Pizetta Dough

Other Ideas:
Pizza dough, Rosemary
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Mortadella-and-Mozzarella Pizza

Ingredients
  • 1 round Chris Bianco's Pizza Dough
  • 4 ounces fresh mozzarella (di bufala or fior de latte), excess liquid squeezed out, thinly sliced
  • 4 thin slices mortadella, halved to form semicircles (about 1 ounce)
  • 1 small garlic clove, coarsely chopped
  • 2 teaspoons fresh thyme
  • Extra-virgin olive oil, for drizzling
  • 1/4 teaspoon crushed red-pepper flakes
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Pizza Margherita

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