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Living a Life in Colour

a guide to Italian food, wine and culture

Quick and Easy recipes

December 22, 2015 By

 
  • Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania

  • Agretti / Barba di frate con acciughe e aglio (oppositeleaf Russian thistle with anchovy and garlic)

  • Arrosto morto (pan roasted beef rib eye) – Emilia Romagna

  • Asparagi alla griglia (grilled asparagus)

  • Asparagi e prosciutto (asparagus wrapped in prosciutto)

  • Asparagi gratinati (asparagus and Parmesan gratin) 

  • Bagna Cauda (warm garlic anchovy dip) – Piemonte

  • Branzino al sale (salt baked sea bass)

  • Bresaola (air-dried beef with olive oil and lemon) – Lombardia

  • Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy)

  • Bruschetta / Fettunta (grilled bread)

  • Bruschetta con asparagi (grilled asparagus bruschetta)

  • Bruschetta con fave e pecorino (broad bean and pecorino on toasted bread)

  • Bruschetta con pomodoro (tomatoes and basil on grilled bread) – Abruzzo Molise

  • Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) – Lazio

  • Busiate al pesto trapanese (corkscrew pasta with tomato almond pesto)- Sicilia

  • Cacio e pepe (pasta with pecorino cheese and black pepper sauce) – Lazio

  • Cavolfiore al Castelmagno (cauliflower cheese) – Piemonte

  • Chocolate mousse (mousse al cioccolato)

  • Coniglio alla San Ramese (rabbit or chicken with rosemary and olives) – Liguria

  • Costoletta alla milanese (breaded veal cutlets) – Lombardia

  • Costolette di agnello alla griglia (grilled lamb chops with rosemary, garlic and anchovy)

  • Cotoletta alla parmigiana (chicken Parmesan) – Emilia Romagna

  • Crema ganache al gianduia (Nutella ganache)

  • Crema pasticcera al cioccolato (chocolate custard)

  • Crostata alle pesche (fresh peach pie)

  • Crostini prosciutto e fichi (prosciutto and fig toast) 

  • Crostoni ai funghi (mushroom toast)

  • Crostoni di cavolo nero (Tuscan black cabbage bruschetta) – Toscana

  • Dolce ai marron glacé (hazelnut biscuits, meringues, candied chestnuts and chocolate with whipping cream) – Piemonte, Valle d’Aosta

  • Fichi secchi al cioccolato (chocolate dipped dried figs)- Calabria

  • Frittata di maccheroni (pasta omelette) – Campania

  • Frittata di riso (rice omelette) -Lombardia

  • Frittata di tartufo nero (black truffle omelette) – Umbria

  • Frittata di zucchine (courgette / zucchini omelette)

  • Fritto di fiori di zucca (fried courgette/zucchini flowers) – Lazio

  • Glassa al cioccolato (chocolate glaze)

  • Gnocchi alla sorrentina (potato gnocchi baked with tomato and mozzarella) – Campania

  • Insalata caprese (tomato and mozzarella cheese salad) – Campania

  • Insalata di arance, olive e finocchio (orange, fennel and olive salad) – Sicilia

  • Insalata di fagioli col tonno veloce (quick white bean and tuna salad) -Toscana

  • Insalata di farro con pomodorini e tonno (farro, tomato, tuna and olive salad)

  • Insalata di farro con zucchine e pecorino (farro salad with zucchini and pecorino)

  • Insalata di prosciutto, rucola e fichi (prosciutto, rocket and fig salad)

  • Kaiserschmarrn (fluffy pancake with lingonberry jam) – Alto Adige

  • Linguine al granchio veloce (quick crab linguine)

  • Linguine all’astice (lobster spaghetti)

  • Maccheroni al gratin veloce (quick macaroni and cheese)

  • Magrone d’anatra con marasche (duck with cherry sauce) – Veneto

  • Melanzane alla parmigiana d’estate (Summer aubergine / eggplant parmesan)

  • Minestrone alla Genovese (vegetable soup)- Liguria

  • Necci (chestnut crepes) – Toscana

  • Orecchiette con cima di rapa (pasta with broccoli or turnip tops) – Puglia

  • Orzo perlato con zucca, salvia, cipolle caramellate e nocciole (pearl barley risotto with butternut squash, sage, caramelised onions and hazelnuts)

  • Pasta al forno (baked pasta with tomato and mozzarella)

  • Pasta alla checca (pasta with fresh tomatoes) – Lazio

  • Pasta con i gamberoni (prawn pasta)

  • Pasta con piselli (pasta with peas)

  • Pasta con pomodoro (pasta with tomato sauce) – Campania

  • Peperoni e patate / Pipi e patate (peppers and potatoes) – Calabria

  • Pesce al cartoccio (fish baked in parchment paper)

  • Pesce spada alla siciliana (swordfish with capers, olives and tomatoes) – Sicilia

  • Pesto (basil and pine nut sauce) – Liguria

  • Pinzimonio (crudité with olive oil dip) – Toscana

  • Polenta

  • Polenta bianca con scampi (white polenta with langoustines) – Veneto

  • Polpette con foglie di limone (meatballs wrapped in lemon leaves) – Sicilia

  • Polpette di ricciola (fish cakes) – Sicilia

  • Polpettone (meatloaf) – Emilia Romagna

  • Prosciutto melone (prosciutto and melon)

  • Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana

  • Risotto al granchio (crab risotto)

  • Risotto al pomodoro (tomato risotto)

  • Salsa al pomodoro (simple tomato sauce) – Campania

  • Salsa di marasche (cherry sauce) – Veneto

  • Salsa verde (parsley sauce)

  • Saltimbocca alla romana (veal escalopes with sage and prosciutto)- Lazio

  • Scaloppine al limone (veal escalopes with lemon) -Lombardia

  • Sgroppino (lemon slush cocktail) – Veneto

  • Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) – Campania

  • Spaghetti ai frutti di mare / Spaghetti allo scoglio (seafood spaghetti)

  • Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) – Umbria

  • Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce) – Lazio

  • Spaghetti alla carbonara con pesce spada affumicato (spaghetti carbonara with smoked swordfish)

  • Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers) – Campania

  • Spaghetti alle vongole (spaghetti with clams) – Campania

  • Spaghetti con gamberi di fiume (spaghetti with crayfish)

  • Spiedini di maiale (grilled pork and fennel skewers) – Toscana

  • Susumelle (chocolate coated gingerbread biscuits) – Calabria

  • Tagliata di manzo (sliced steak with rocket and shaved Parmigiano-Reggiano cheese)

  • Tagliatelle con ragu alla bolognese veloce (quick tagliatelle with meat sauce)

  • Tagliatelle con salsiccia e tartufo nero (tagliatelle with sausage and black truffle) – Umbria

  • Tagliatelle di zucchine (grilled courgette ribbons)

  • Tajarin al tartufo (Tagliolini with white truffle) – Piemonte

  • Tiramisu (coffee, chocolate and mascarpone cream trifle) – Veneto

  • Tiramisu alla fragola (strawberry tiramisu)

  • Tonno con cipolle in agrodolce (tuna with sweet and sour onions) – Sicilia

  • Trofie al pesto (trofie pasta with basil and pine nut sauce) – Liguria

  • Trota in umido con polenta (trout with tomato sauce and polenta) – Friuli Venezia-Giulia

  • Uova ca ‘nduja (eggs with ‘nduja salami) – Calabria

  • Uova in purgatorio(eggs in purgatory) – Campania

  • Zuppa di melone con prosciutto (melon soup with prosciutto crisps)

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