Like a warm oven on a cold night, these recipes will bring your kitchen to life and make guests linger. You’ll start with simple antipasti and move to soups, pastas, braises, and sweets, using familiar ingredients and clear steps. Follow each recipe in order, prep ahead where noted, and keep basic tools nearby so you can cook confidently and finish dishes on time—there’s more to learn as you go.
Antipasto Misto With Marinated Vegetables and Cured Meats
A colorful, crowd-pleasing antipasto that pairs tangy marinated vegetables with savory cured meats for a festive start.
Ingredients:
- 1 cup marinated artichoke hearts, drained and halved
- 1 cup roasted red peppers, sliced (jarred or homemade)
- 1 cup marinated mushrooms, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup Castelvetrano or Kalamata olives, pitted
- 1 small fennel bulb, thinly sliced (optional)
- 8–12 thin slices prosciutto
- 8–12 slices salami or soppressata
- 8–12 slices coppa or mortadella (optional)
- 4 oz fresh mozzarella, torn into bite-sized pieces or small bocconcini
- 1/2 cup shaved Parmigiano-Reggiano or pecorino
- 2 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar (or the marinade from jarred veg)
- 1 tsp dried oregano
- Freshly ground black pepper, to taste
- Fresh basil leaves for garnish
- Crusty bread or grissini (breadsticks) for serving
How to Make:
- Arrange the marinated artichokes, roasted peppers, marinated mushrooms, cherry tomatoes, and olives in separate clusters on a large serving platter.
- Fan slices of prosciutto, salami, and any other cured meats in neat piles alongside the vegetables.
- Scatter torn mozzarella and shaved cheese over the platter, tucking some pieces near the meats and veg.
- If using fennel, layer the thin slices in a small pile for a crunchy, anise note.
- Whisk together olive oil, red wine vinegar (or a splash of vegetable marinade), dried oregano, and a grind of black pepper; drizzle lightly over the antipasto.
- Garnish with fresh basil leaves and another small grind of black pepper.
- Place crusty bread or grissini beside the platter and let guests assemble bites as they like.
Buon appetito — start your meal with a plate full of Italian cheer!
Classic Bruschetta Al Pomodoro
Bright, bubbly tomatoes on crisp garlic-rubbed bread—simple, fresh, and utterly irresistible.
Ingredients:
- 4 ripe tomatoes (Roma or vine-ripe), seeded and diced
- 1 small shallot or 1/4 small red onion, finely minced
- 1 garlic clove, minced (plus 1 whole clove for rubbing the bread)
- 8–10 fresh basil leaves, thinly sliced (chiffonade)
- 2 tablespoons extra-virgin olive oil (plus extra for brushing)
- 1 tablespoon balsamic vinegar or a squeeze of fresh lemon juice (optional)
- Salt and freshly ground black pepper, to taste
- 1 small baguette or 1 large rustic loaf, sliced 1/2 inch thick
- Optional: flaky sea salt or grated Parmesan for finishing
How to Make:
- Combine the diced tomatoes, minced shallot/onion, and minced garlic in a bowl.
- Add the sliced basil, 2 tablespoons olive oil, and balsamic or lemon if using.
- Season with salt and pepper and toss gently; let the mixture sit for 10–15 minutes to meld flavors.
- Preheat the oven to 425°F (220°C) or heat a grill pan over medium-high heat.
- Brush the bread slices lightly with olive oil on both sides.
- Toast the bread for 5–7 minutes in the oven or 1–2 minutes per side on the grill pan, until golden and crisp.
- Rub one side of each warm toast with the whole garlic clove to impart a subtle garlic aroma.
- Spoon the tomato mixture onto each toast just before serving, letting any excess liquid drain so the bread stays crisp.
- Finish with a sprinkle of flaky sea salt or a little grated Parmesan, and a few extra basil shreds if you like.
Serve immediately and enjoy the bright, crunchy bite of classic bruschetta—perfect as a starter or party snack!
Creamy Burrata With Roasted Cherry Tomatoes and Basil
A creamy, dreamy burrata piled with syrupy roasted cherry tomatoes and bright basil — a simple showstopper.
Ingredients:
- 1 ball (about 8 oz) burrata cheese
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar (optional)
- 1 clove garlic, thinly sliced
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- Fresh basil leaves, a small handful, torn
- 1 teaspoon honey or sugar (optional, to balance acidity)
- Crusty bread or crostini, for serving
How to Make:
- Preheat the oven to 425°F (220°C).
- Toss halved cherry tomatoes with olive oil, sliced garlic, a pinch of salt, pepper, and red pepper flakes and spread in a single layer on a baking sheet.
- Roast tomatoes for 12–18 minutes, until they’ve softened and begun to caramelize; if using, drizzle with honey or sprinkle sugar halfway through roasting to encourage syrupiness.
- Remove tomatoes from the oven and stir in the balsamic vinegar; taste and adjust seasoning.
- Place the burrata on a serving plate, gently tear the top to expose the creamy center.
- Spoon the warm roasted tomatoes and their juices over and around the burrata.
- Scatter torn basil leaves over the dish and finish with a final drizzle of olive oil and a crack of black pepper.
- Serve immediately with crusty bread or crostini for scooping up the cheese and tomatoes.
Dig in and enjoy the gooey, tangy, herb-scented perfection — holiday indulgence made effortlessly elegant.
Tuscan Ribollita Soup
Hearty, rustic Tuscan Ribollita — a warming kale-and-bean stew that tastes even better the next day.
Ingredients:
- 2 cups dried cannellini beans (or 4 cups cooked/canned, drained)
- 4 tablespoons extra-virgin olive oil, plus extra for serving
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 small bunch Lacinato (Tuscan) kale or cavolo nero, stemmed and roughly chopped (about 6 cups packed)
- 1 small bunch kale or plain savoy cabbage as substitute, chopped
- 1 medium potato, peeled and diced (optional, for body)
- 1 (14 oz) can crushed tomatoes (or 2 fresh tomatoes, chopped)
- 6 cups vegetable or chicken stock (more as needed)
- 4 cups day-old country bread, crusts removed and torn into chunks (stale bread works best)
- 2 teaspoons fresh rosemary, finely chopped (or 1 tsp dried)
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, optional, to taste
- Grated Pecorino Romano, for serving (optional)
How to Make:
- If using dried beans, soak them overnight or quick-soak (cover with water, bring to boil 2 minutes, remove from heat and let sit 1 hour), then drain and rinse. Simmer in fresh water until tender, about 1–1½ hours; drain and set aside. If using canned, drain and rinse.
- Heat 3 tablespoons olive oil in a large heavy pot over medium heat.
- Add chopped onion, carrot, and celery. Sauté until soft and translucent, about 7–8 minutes.
- Stir in minced garlic, rosemary, thyme, bay leaves and cook 1 minute until fragrant.
- Add diced potato (if using) and crushed tomatoes; cook 3–4 minutes to combine.
- Pour in the stock and bring to a simmer. Add the cooked beans, reduce heat, and simmer gently 15–20 minutes so flavors meld.
- Add the chopped kale (or cabbage), a pinch of salt, and simmer until greens are tender, about 10–12 minutes.
- Stir in the torn bread a handful at a time so it soaks and breaks down, creating a thick, porridge-like consistency. Add more stock if too thick.
- Season with salt, pepper and red pepper flakes to taste. Remove bay leaves and thyme stems.
- For the classic “ribollita” finish, let the soup cool, refrigerate overnight, then reheat gently the next day, adding a splash of water or stock if needed and another drizzle of olive oil.
- Serve hot with a generous drizzle of extra-virgin olive oil and a sprinkle of grated Pecorino Romano if desired.
Enjoy a bowl of Tuscan comfort — simple, soulful, and even better the next day!
Stuffed Mushrooms Alla Nonna
Stuffed Mushrooms Alla Nonna — cozy, savory little bites that taste like holiday hugs from Grandma.
Ingredients:
- 24 large white or cremini mushrooms, stems removed and reserved
- 3 tablespoons olive oil, plus extra for drizzling
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup Italian-style breadcrumbs (or fresh breadcrumbs)
- 1/3 cup grated Pecorino Romano or Parmesan cheese, plus extra for sprinkling
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons chopped fresh basil (optional)
- 1/4 cup ricotta or mascarpone (for creaminess; optional)
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons dry white wine or chicken broth (optional)
- Zest of 1/2 lemon (optional, for brightness)
How to Make:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment or lightly oil it.
- Clean mushrooms with a damp cloth, remove stems, and set caps aside on the sheet.
- Finely chop the reserved stems.
- Heat olive oil and butter in a skillet over medium heat.
- Add the chopped onion and cook until soft, about 3–4 minutes.
- Stir in the chopped mushroom stems and cook until any released liquid evaporates, 4–5 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Pour in the white wine or broth if using and let it reduce for a minute.
- Remove skillet from heat and stir in breadcrumbs, grated cheese, parsley, basil (if using), ricotta or mascarpone (if using), oregano, lemon zest, and salt and pepper to taste.
- Mix until the filling holds together; add a drizzle of olive oil if it seems dry.
- Spoon the filling generously into each mushroom cap, pressing lightly to mound.
- Arrange stuffed mushrooms on the baking sheet and drizzle a little olive oil over the tops.
- Bake for 15–20 minutes, until tops are golden and mushrooms are tender.
- Sprinkle extra grated cheese and a pinch of chopped parsley before serving.
Serve warm and enjoy these little bites that bring Nonna’s kitchen straight to your holiday table!
Pasta E Ceci (Pasta and Chickpea Stew)
A warm, rustic Roman pasta-and-chickpea stew that’s cozy, simple, and full of comforting flavors.
Ingredients:
- 2 cups cooked chickpeas (or 1 15-oz can, drained and rinsed)
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 garlic cloves, thinly sliced
- 1 rosemary sprig (or 1 tsp dried rosemary)
- 1 bay leaf (optional)
- 1/2 cup crushed tomatoes or passata
- 4 cups vegetable or chicken broth (more as needed)
- 1 cup small pasta (ditalini, small shells, or tubetti)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- Finely grated Pecorino Romano or Parmesan, for serving
- Fresh parsley, chopped, for garnish
How to Make:
- Heat 2 tbsp olive oil in a wide pot over medium heat.
- Add onion, celery, and carrot and cook until softened, about 5–7 minutes.
- Stir in garlic and rosemary and cook 1 minute until fragrant.
- Add chickpeas and crush about half with the back of a spoon to thicken the stew.
- Pour in crushed tomatoes and broth, add bay leaf and red pepper flakes if using, and bring to a gentle simmer.
- Season with salt and pepper and simmer 10 minutes to let flavors meld.
- Add pasta and cook until al dente, adding a splash more broth or water if it gets too thick while pasta cooks (about 8–10 minutes depending on pasta).
- Taste and adjust seasoning; remove rosemary sprig and bay leaf.
- Ladle into bowls, drizzle with a little olive oil, sprinkle with grated Pecorino and chopped parsley.
Enjoy this hearty, homey bowl that feels like a warm Italian hug!
Lasagne Alla Bolognese
A comforting, cheesy, slow-simmered classic from Emilia-Romagna that warms the whole table.
Ingredients:
- 12–15 sheets fresh or dried lasagne pasta (enough for 3 layers)
- 1¼ lb (550 g) ground beef (or mix beef & pork)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- ¾ cup (180 ml) dry white wine
- 1 can (14 oz / 400 g) crushed tomatoes or passata
- 1–1¼ cups (240–300 ml) beef or chicken stock
- 2 tbsp tomato paste
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 tsp dried oregano or a small sprig fresh thyme (optional)
- 2 cups (500 ml) béchamel sauce (homemade or store-bought)
- 2 cups (200–250 g) grated Parmigiano-Reggiano (divided)
- 1½–2 cups (150–200 g) shredded mozzarella (optional for a cheesier top)
- Butter or olive oil for the baking dish
How to Make:
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion, carrot, and celery; sauté until softened and translucent, about 6–8 minutes.
- Stir in garlic and cook 1 minute until fragrant.
- Add ground meat, break it up, and brown until no longer pink.
- Pour in white wine and let it reduce by half, 2–3 minutes.
- Stir in tomato paste, crushed tomatoes, stock, bay leaf, and oregano/thyme if using.
- Season with salt and pepper, bring to a simmer, then reduce heat and cook gently for 45–60 minutes until sauce is thick and flavors meld; remove bay leaf.
- Preheat oven to 375°F (190°C). Lightly butter or oil a 9×13-inch (or similar) baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish.
- Place the first layer of lasagne sheets over the sauce (trim to fit if needed).
- Spoon a layer of meat sauce over the pasta, drizzle some béchamel, and sprinkle a handful of Parmigiano. Repeat for 2 more layers, finishing with béchamel and the remaining cheese; add mozzarella on top if using.
- Cover loosely with foil and bake for 25 minutes; remove foil and bake another 10–15 minutes until bubbly and golden.
- Let the lasagne rest 10–15 minutes before slicing so it sets and serves cleanly.
Serve slices with a crisp salad and a glass of red wine — buon appetito and enjoy every cheesy, meaty bite!
Ravioli Di Ricotta E Spinaci With Sage Butter
A cozy plate of pillowy ricotta and spinach ravioli finished in fragrant sage butter — simple, comforting, and utterly festive.
Ingredients:
- 2 cups (about 250 g) all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt (for pasta dough)
- 1 lb (450 g) fresh spinach (or 12–16 oz frozen, thawed and drained)
- 1 cup (about 250 g) ricotta cheese, well drained
- 1/2 cup (50 g) grated Parmesan-Reggiano, plus extra for serving
- 1 egg yolk (for filling, optional — helps bind)
- Freshly grated nutmeg, a small pinch
- Salt and freshly ground black pepper, to taste
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves
- Optional: a squeeze of lemon or a few lemon zest shavings for brightness
How to Make:
- Make the pasta dough by mounding the flour on a board, making a well, cracking in the eggs, adding olive oil and a pinch of salt; mix with a fork and knead until smooth and elastic, about 8–10 minutes. Wrap and rest 30 minutes.
- Cook the spinach quickly in a hot pan (or blanch if using fresh), drain very well and squeeze out all moisture; chop finely. If using frozen, press out liquid thoroughly.
- In a bowl, combine drained ricotta, chopped spinach, grated Parmesan, egg yolk (if using), a pinch of nutmeg, salt and pepper; mix until smooth and taste for seasoning.
- Roll the pasta dough into thin sheets (by hand or with a pasta machine) to about 1–2 mm thickness. Keep sheets covered so they don’t dry out.
- Place small teaspoons of filling about 1–1½ inches apart on one sheet. Brush edges and spaces between mounds lightly with water, lay a second sheet over, press gently around each mound to seal air out, and cut into ravioli with a cutter or knife. Crimp edges to guarantee they’re sealed.
- Bring a large pot of salted water to a boil. Cook ravioli in batches; fresh ravioli take 2–4 minutes — they’re done when they float and the pasta feels tender.
- While ravioli cook, melt butter in a wide skillet over medium heat. Add sage leaves and let the butter foam and brown lightly, tipping the pan to encourage browning — watch closely so it doesn’t burn. Remove from heat when it smells nutty.
- Transfer cooked ravioli with a slotted spoon into the sage butter, gently toss to coat and warm through for 30–60 seconds.
- Serve immediately, sprinkled with extra grated Parmesan and a little cracked black pepper; add a squeeze of lemon or zest if you like a bright finish.
Enjoy — these little parcels of ricotta and spinach make every holiday meal feel like a warm Italian hug.
Risotto Allo Zafferano (Saffron Risotto)
Golden, comforting saffron risotto that melts on your tongue — pure Italian holiday warmth.
Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups low-sodium chicken or vegetable stock, kept hot
- 1 small onion, finely chopped (or 2 shallots), about 1/2 cup
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 cup dry white wine
- A generous pinch (about 10–15 threads) of saffron threads
- 2 tablespoons hot water (to bloom saffron)
- 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for serving)
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon heavy cream for extra silkiness
- Optional garnish: chopped fresh parsley
How to Make:
- Pour the hot stock into a saucepan and keep it gently simmering over very low heat.
- In a small cup, crumble the saffron threads and pour 2 tablespoons of hot water over them; set aside to release color and aroma.
- In a wide, heavy skillet or saucepan, warm the olive oil and 1 tablespoon butter over medium heat until the butter melts.
- Add the chopped onion and cook, stirring, until soft and translucent — about 3–4 minutes; don’t let it brown.
- Stir in the Arborio rice and toast for 1–2 minutes until the edges look translucent and rice smells nutty.
- Pour in the white wine and stir until the liquid is mostly absorbed.
- Add a ladleful (about 1/2 cup) of hot stock and stir frequently until the rice absorbs the liquid.
- Continue adding stock, one ladle at a time, stirring often and allowing each addition to be absorbed before adding the next; this takes about 18–20 minutes.
- Midway through (around 8–10 minutes), stir in the saffron and its soaking liquid so the rice turns a warm golden color.
- Taste for doneness — the rice should be tender with a slight bite (al dente) and a creamy texture; add more stock if needed.
- Remove the pan from heat, stir in the remaining tablespoon of butter, the grated Parmigiano, and the optional cream if using; season with salt and pepper to taste.
- Let the risotto rest for 1 minute, then serve immediately, topped with extra Parmigiano and a sprinkle of parsley if you like.
Buon appetito — enjoy this silky, saffron-kissed risotto with a glass of white wine and good company!
Porchetta Al Forno (Herb-Roasted Porchetta)
A show-stopping herb-roasted porchetta with crackling skin and savory aromatic filling — perfect for a festive centerpiece.
Ingredients:
- 3–4 lb (1.5–2 kg) pork loin with skin attached (boneless, rolled) or pork belly rolled over a pork loin
- 2–3 tsp kosher salt (plus extra for skin)
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- Zest of 1 lemon
- 4–5 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh sage, finely chopped
- 2 tbsp fresh thyme leaves, chopped
- 2 tbsp fresh parsley, chopped
- 1–2 tsp fennel seeds, lightly crushed
- 1 tsp crushed red pepper flakes (optional)
- 1/4 cup dry white wine or chicken stock (for roasting pan)
- Kitchen twine for trussing
How to Make:
- Pat the pork skin dry with paper towels; score the skin in a crosshatch pattern or make shallow parallel cuts through the skin only.
- In a bowl, mix salt, pepper, olive oil, lemon zest, garlic, rosemary, sage, thyme, parsley, crushed fennel seeds, and red pepper flakes if using to form a coarse paste.
- Gently loosen the pork loin from the skin (if separate) or unroll the piece so you can spread the herb mixture directly onto the meat side.
- Rub most of the herb paste evenly over the meat, leaving a little to rub into the skin scores; press it in so the flavors cling.
- Roll the meat tightly (if not already rolled) and tie every 1–1.5 inches with kitchen twine to form an even roast.
- Brush the skin with a little oil and rub a good pinch of salt into the skin and into the scores to encourage crisping.
- Let the porchetta rest at room temperature for 30–60 minutes while you preheat the oven to 475°F (245°C).
- Place the roast on a rack in a roasting pan; pour the white wine or stock into the pan (not over the skin) to keep the drippings from burning.
- Roast at 475°F (245°C) for 20–30 minutes to blister and start crisping the skin.
- Reduce oven temperature to 325°F (160°C) and continue roasting for about 1.25–1.5 hours, or until the internal temperature reaches 145–150°F (63–66°C) and the skin is crisp.
- If the skin needs extra crisping at the end, finish under the broiler for 1–3 minutes while watching closely.
- Remove porchetta from the oven, tent loosely with foil, and rest for 15–20 minutes to let juices redistribute.
- Remove the twine, slice into thick rounds, and serve with pan juices or your favorite condiments.
Enjoy a slice of crackling, herb-packed porchetta — a festive centerpiece that tastes like celebration.
Brasato Al Barolo (Barolo-Braised Beef)
Rich, slow-braised beef in Barolo wine — deeply savory, fragrant, and perfect for a festive Italian table.
Ingredients:
- 3–4 lb (1.4–1.8 kg) beef chuck roast or brisket
- Salt and freshly ground black pepper
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3–4 garlic cloves, smashed
- 2 cups (480 ml) Barolo or another full-bodied dry red wine
- 1–2 cups (240–480 ml) beef stock (as needed)
- 2 tbsp tomato paste
- 2 bay leaves
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- 4–6 whole black peppercorns
- Zest of 1 orange (optional, traditional touch)
- 1–2 tbsp sugar or a small piece of dark chocolate (optional, to balance acidity)
- 2 tbsp butter (optional, for finishing the sauce)
How to Make:
- Season the beef generously with salt and pepper on all sides.
- Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat.
- Brown the beef on all sides until a deep crust forms, about 4–6 minutes per side; remove and set aside.
- Add onion, carrot, and celery to the pot and sauté until softened, about 6–8 minutes.
- Stir in the garlic and tomato paste; cook 1–2 minutes until fragrant.
- Pour in the Barolo wine and scrape up any browned bits from the bottom of the pot.
- Return the beef to the pot. Add enough beef stock so the liquid comes about halfway up the meat.
- Add bay leaves, rosemary, thyme, peppercorns, and orange zest if using.
- Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven, or reduce heat to low on the stovetop.
- Braise until the meat is very tender and easily shredded with a fork, about 3–4 hours.
- Remove the beef to a cutting board and tent with foil to rest.
- Strain the braising liquid into a saucepan, pressing the vegetables to extract flavor; discard solids.
- Skim off excess fat, then simmer the sauce and reduce until slightly thickened; stir in a little sugar or chocolate if needed to balance acidity.
- Swirl in butter for a glossy finish, taste and adjust seasoning.
- Slice or shred the beef, spoon the sauce over, and serve with polenta, mashed potatoes, or crusty bread.
Enjoy — slow-cooked comfort with a celebratory Italian soul.
Patate Al Rosmarino E Aglio (Rosemary Garlic Roasted Potatoes)
Crisp-edged, rosemary-scented potatoes roasted with garlic — simple, rustic, and utterly comforting.
Ingredients:
- 2 pounds (about 1 kg) baby potatoes or Yukon Gold potatoes, halved or quartered so pieces are roughly uniform
- 3 tablespoons extra-virgin olive oil
- 3–4 cloves garlic, thinly sliced or lightly crushed
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 tablespoon lemon juice or 1 teaspoon lemon zest for brightness
- Optional: chopped parsley for garnish
How to Make:
- Preheat the oven to 425°F (220°C).
- Rinse and dry the potatoes, then cut them into even-sized pieces so they cook evenly.
- Toss the potatoes in a large bowl with olive oil, garlic, rosemary, salt, and pepper until well coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment or lightly oiled; give them space so they roast instead of steam.
- Roast for 25–35 minutes, turning once halfway through, until golden brown and crisp on the edges and tender inside.
- If using, toss with lemon juice or sprinkle lemon zest and chopped parsley right after removing from the oven.
- Taste and adjust seasoning, then serve hot.
Enjoy these rosemary-garlic potatoes alongside your main course — rustic, fragrant, and impossible to resist!
Struffoli (Honeyed Fried Dough Balls)
Sweet, crunchy little honeyed balls that sparkle with festive sprinkles — perfect for an Italian Christmas table.
Ingredients:
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 3 large eggs
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract or grated zest of 1 lemon
- Vegetable oil for deep-frying (about 3–4 cups)
- 3/4 cup (240 g) honey
- 2 tablespoons granulated sugar (optional, for the honey glaze)
- 2 tablespoons unsalted butter (for the honey glaze)
- Assorted nonpareils or colored sprinkles for garnish
- Optional: chopped candied orange peel or chopped toasted nuts for garnish
How to Make:
- In a large bowl, whisk together the flour, 2 tablespoons sugar, and salt.
- Make a well in the center and add the eggs, softened butter, and vanilla (or lemon zest).
- Mix with a fork until a shaggy dough forms, then knead briefly on a lightly floured surface until smooth and elastic, about 3–4 minutes.
- Cover the dough and let it rest 15–20 minutes.
- Divide the dough into 4 pieces. Roll each piece into a long rope about 1/2 inch (1–1.5 cm) thick.
- Cut the ropes into small pieces about 1/2 inch (1–1 cm) long and roll each into tiny balls between your palms or leave slightly irregular for a rustic look.
- Heat oil in a deep pot to 350°F (175°C). Fry the dough balls in batches, stirring gently, until golden and crisp, about 2–3 minutes per batch.
- Remove with a slotted spoon and drain on paper towels; keep warm in a low oven if you like.
- In a saucepan over low heat, warm the honey with 2 tablespoons butter and 2 tablespoons sugar (if using) until smooth and slightly runny.
- Transfer the fried balls to a large bowl, pour the warm honey over them, and gently toss to coat evenly.
- Mound the coated struffoli on a serving platter into a wreath or pyramid shape; sprinkle generously with nonpareils and add candied peel or nuts if using.
- Let the honey set for at least 30 minutes so the balls stick together and the glaze firms slightly.
Enjoy the crunchy, sticky sweetness — a little bite of Italian holiday magic!
Panettone Bread Pudding With Marsala Sauce
Light, custardy panettone transforms leftover Christmas cake into a cozy, boozy bread pudding with a silky Marsala sauce.
Ingredients:
- 8 cups cubed panettone (about 1 large or 2 small loaves), crusts okay
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 cup raisins or dried fruit (optional)
- 2 tablespoons unsalted butter, melted (for dotting or greasing)
Marsala Sauce:
- 1/2 cup Marsala wine (sweet or semi-sweet)
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup powdered sugar (or adjust to taste)
- 1 teaspoon vanilla extract
How to Make:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar with a little butter.
- Place cubed panettone in the prepared dish and scatter raisins or dried fruit over if using.
- In a bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard evenly over the panettone, pressing down gently so the bread soaks up the liquid. Let sit 10–15 minutes to absorb.
- Dot the top with the melted butter.
- Bake 35–40 minutes, or until custard is set and top is golden (a knife inserted should come out mostly clean).
- While pudding bakes, make the Marsala sauce: in a small saucepan over medium heat, combine Marsala wine and powdered sugar and simmer 2–3 minutes to meld and slightly reduce.
- Reduce heat to low, whisk in heavy cream and butter until sauce is smooth and slightly thickened; stir in vanilla. Keep warm.
- Remove pudding from oven and let rest 5–10 minutes. Spoon warm Marsala sauce over individual servings.
- Serve warm—optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.
Enjoy this festive, boozy twist on panettone—perfect for sharing by the fire!
Conclusion
You’ve got recipes that bring warmth and simple flavors to your table, so pick a few to try this week. Start with bruschetta and roasted cherry tomatoes, then move to brasato for a main. For example, my neighbor Luca made the lasagne and served it at a small family dinner; everyone asked for the recipe. Cook in stages, taste as you go, and store leftovers properly. Enjoy cooking and sharing these dishes.