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Italian

Explore 1069 recipes, 27 articles, 28 galleries, 375 videos, and more

Basic Polenta (Soft or Set)

Other Ideas:
Polenta, Side dishes
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Arugula Pesto

Other Ideas:
Arugula, Pesto
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Creamy Polenta

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Grilled Polenta and Balsamic Mushrooms

Ingredients
  • 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
  • 2 garlic cloves, coarsely chopped (about 1 tablespoon)
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon coarsely chopped fresh thyme
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 1/3 cup balsamic vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
  • 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
  • 2 cups arugula (2 ounces)
  • 8 ounces Parmigiano-Reggiano, shaved
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Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto

Ingredients
  • 1 pound dried whole-wheat fusilli pasta
  • 1 cup hulled pumpkin seeds, toasted
  • 1/2 cup fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh chives
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove
  • 1 3/4 teaspoon coarse salt
  • 1 teaspoon finely grated lemon zest
  • 2 1/2 ounces baby spinach, packed (2 1/2 cups)
  • Freshly ground pepper
  • 3/4 cup part-skim ricotta cheese, for serving
  • Tomatoes, cut into wedges, for serving (optional)
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Cavolo Nero and Cannellini Bean Soup

Ingredients
  • 1 1/2 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup finely chopped red onion
  • 3 garlic cloves, thinly sliced
  • 1 dried red chile, crumbled
  • 1/2 teaspoon fennel seeds
  • 4 cups homemade or low-sodium store-bought chicken stock
  • 8 ounces dried cannellini beans, soaked according to package instructions
  • 1 medium tomato, seeded and finely chopped (about 3/4 cup)
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted
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Sicilian Rice Salad with Seared Tuna

Ingredients
  • 1 1/2 cups uncooked basmati rice
  • 3 lemons
  • 1 pint cherry or grape tomatoes, cut in half
  • 6 tablespoons finely chopped fresh flat-leaf parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow bell pepper, seeded and cut into 1/4-inch dice
  • 1 red onion, peeled and finely diced
  • 1 small fennel bulb, core removed, finely diced
  • 3 tablespoons capers, drained
  • 2 tablespoons marjoram leaves
  • 2 one-inch-thick tuna steaks, (1 1/2 pounds)
  • Olive-oil, cooking spray
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Pasta with Fennel, Sardines, and Pine Nuts

Ingredients
  • 1 pound penne, trenette, or other short pasta
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup pine nuts
  • 1 onion, finely chopped
  • 2 fennel bulbs, trimmed and thinly sliced, plus 1/4 cup green fronds
  • 4 garlic cloves, finely chopped
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 cans (3.75 ounces each) sardines packed in olive oil
  • Grated zest and juice of 1 lemon, plus 1 lemon for serving
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Fresh Figs with Mascarpone and Warm Spiced Honey

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Spinach Pesto on Sardine Crostini

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