italian inspired

Lemon Polenta Cake | Nigella's Recipes | Nigella LawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappBookmarkEntriesBURGER NEWChevron DownChevron LeftChevron RightBasketSpeechCommentSearchVideo Play IconNigella LawsonPremiumNigella LawsonVeganVegetarianMemberSpeechRecipeEmailBookmarkCommentCameraScalesQuantityListReorderRemoveOpen book

soft unsalted butter (plus some for greasing)

caster sugar

ground almonds

fine polenta (or cornmeal)

baking powder (see NOTE below)

eggs

lemons (save juice

lemons

icing sugar

Pasta Alla Genovese | Nigella'S Recipes | Nigella Lawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappbookmarkentriesburger Newchevron Downchevron Leftchevron Rightbasketspeechcommentsearchvideo Play Iconnigella Lawsonpremiumnigella Lawsonveganvegetarianmemberspeechrecipeemailbookmarkcommentcamerascalesquantitylistreorderremoveopen Book

potatoes

linguine

fine green beans

basil leaves

grated Parmesan cheese (see Additional Information below)

garlic (peeled)

millilitres olive oil

millilitres extra virgin olive oil

Risotto Bolognese | Nigella'S Recipes | Nigella Lawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappbookmarkentriesburger Newchevron Downchevron Leftchevron Rightbasketspeechcommentsearchvideo Play Iconnigella Lawsonpremiumnigella Lawsonveganvegetarianmemberspeechrecipeemailbookmarkcommentcamerascalesquantitylistreorderremoveopen Book

onion

carrot

celery (halved)

parsley

rindless streaky bacon

anchovy

unsalted butter

olive oil

minced beef

80 millilitres marsala

x 400 grams can chopped tomatoes

x tomato puree

x 15 milliliters tablespoons full fat milk

litres veal stock stock

bay leaves

risotto rice

salt

black pepper

These Turkey Cutlets with Parmesan Crust, pan-fried or air-fried, are a quick weeknight dish the whole family will love!

Turkey Cutlets with Parmesan Crust

turkey breast cutlets (4 oz each)

breadcrumbs

Parmesan cheese

kosher salt and fresh pepper

butter

lemon wedges

Season cutlets with salt and pepper.

Combine bread crumbs and Parmesan cheese in a medium bowl.

In another bowl beat egg whites.

Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.

Heat a large nonstick frying pan on medium heat. Add the butter and olive oil.

When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.

Turkey Cutlets with Parmesan Crust, make them in a skillet or air fryer!


PRINT FULL RECIPE: https://www.skinnytaste.com/turkey-cutlets-with-parmesan-crust/

Lemon Chicken Asparagus Spaghetti. A warm pasta dinner salad with bright flavours that&#x27;s quick cooking, nutritious and delicious. An ideal weekday family meal. Use whole wheat pasta if you like.

Lemon Chicken Asparagus Spaghetti

chicken breasts,

dry spaghetti

garlic

juice and finely grated zest of one lemon

tbsp fresh oregano,

white wine, (or chicken stock)

Dijon mustard

asparagus

red pepper

Slice the cooked chicken breasts against the grain...

Slice the cooked chicken breasts against the grain and get the spaghetti boiling in lightly salted water.

In a large saute pan, lightly saute the...

In a large saute pan, lightly saute the garlic in the olive oil.

Add the butter, lemon juice and zest, oregano,...

Add the butter, lemon juice and zest, oregano, wine and Dijon mustard.

Simmer slowly for a minute or two and...

Simmer slowly for a minute or two and then add the chopped fresh asparagus and diced red pepper.

Cook for only about 4 to 5 minutes...

Cook for only about 4 to 5 minutes until the asparagus is cooked but still has a little crispness.

Add the sliced chicken in the last minute,...

Add the sliced chicken in the last minute, just to warm it through.

Pour the contents of the saute pan over...

Pour the contents of the saute pan over the cooked spaghetti and toss well before serving.

Slow Cooker Beef Ragu

beef

salt and black pepper,

olive oil, divided

onion, chopped

celery,

carrots, chopped

garlic,

thyme

rosemary

red wine

low-sodium beef broth

tomatoes (1 large can)

tomato paste (1 can)

pasta (pappardelle recommended)

Chopped fresh parsley, optional,

Parmesan cheese, optional,

Season the beef generously with salt and pepper.

Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.

Sear the beef for a few minutes on each side to create a brown crust. Transfer the beef to a plate and set aside.

In the same pot, heat the remaining 1 tablespoon of olive oil.

Add the chopped onion, celery, and carrots. Sprinkle with salt and cook for 5-6 minutes until softened. Add the minced garlic and cook for another minute.

Pour the mixture into a slow cooker.

Add the dried thyme, dried rosemary, bay leaves, red wine, beef broth, crushed tomatoes, and tomato paste to the slow cooker. Stir well to combine.

Add the seared beef to the slow cooker.

Cover and cook on high for 5-6 hours or on low for 6-10 hours, until the beef can be easily shredded with a fork.

Remove the bay leaves and shred the beef directly in the slow cooker.

Serve the beef ragu over cooked pasta.

Optionally, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving.

This Afghan-Italian mashup, from my cookbook “Third Culture Cooking” (Abrams, 2025), is inspired by the beloved Italian pasta alla Norma and Afghan borani banjan; both feature tender eggplant in a spiced tomato sauce. While the technique mirrors a classic pasta alla Norma, the flavors here steer closer to&nbsp;borani banjan, which is made with earthy spices and typically served with yogurt over top to add a fresh, bright balance to the richly spiced stewed eggplant. The marriage of these inspirations results in a spectacular, satisfying vegetarian pasta that tastes like it took hours to make (and it can easily be prepped ahead; see Tips). The yogurt may feel unorthodox, but paired with the hearty pasta and sauce, its punch adds a welcome balance.

Spiced Tomato and Eggplant Pasta

Kosher salt, such as Diamond Crystal

eggplant (about 1¼ pounds), cut into 1-inch cubes

garlic cloves, finely grated, divided

cumin

coriander

tomato paste,

(28-ounce) can whole peeled San Marzano tomatoes (see Tips)

plain whole-milk yogurt

mint

rigatoni pasta, or another large pasta shape

NYT Cooking

https://static01.nyt.com/images/2026/02/13/multimedia/13FD-EARLY-IFTARREX-ZI-Not-So-Norma-Pasta-gvjp/13FD-EARLY-IFTARREX-ZI-Not-So-Norma-Pasta-gvjp-videoSixteenByNineJumbo1600.jpg

Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

https://static01.nyt.com/images/2026/02/13/multimedia/13FD-EARLY-IFTARREX-ZI-Not-So-Norma-Pasta-gvjp/13FD-EARLY-IFTARREX-ZI-Not-So-Norma-Pasta-gvjp-googleFourByThree.jpg

https://static01.nyt.com/images/2026/02/13/multimedia/13FD-EARLY-IFTARREX-ZI-Not-So-Norma-Pasta-gvjp/13FD-EARLY-IFTARREX-ZI-Not-So-Norma-Pasta-gvjp-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/02/13/multimedia/13FD-EARLY-IFTARREX-ZI-Not-So-Norma-Pasta-gvjp/13FD-EARLY-IFTARREX-ZI-Not-So-Norma-Pasta-gvjp-facebookJumbo.jpg

Bring a large pot of salted water to a boil.

Heat 1/3 cup olive oil in a large heavy-bottomed pot or skillet over medium heat. Add eggplant and 1 teaspoon salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 8 to 10 minutes. Transfer to a bowl.

Add remaining 2 tablespoons of olive oil to the same pot. Add 2/3 of the finely grated garlic (about 4 cloves’ worth), the cumin, coriander and crushed red pepper. Cook to toast the spices, 15 to 30 seconds. Add tomato paste and cook, stirring often, until darker in color, about 3 minutes.

Add whole peeled tomatoes (including liquid), 1/2 cup water and 1 teaspoon salt and stir, scraping the bottom of the pot. Using a wooden spoon, crush the tomatoes until the sauce is mostly smooth. Bring to a boil over high heat, then reduce heat and simmer until sauce comes together, about 20 minutes.

In the meantime, make the yogurt sauce by combining the yogurt, finely chopped mint, remaining garlic (about 2 cloves’ worth) and 1/2 teaspoon salt. Taste and adjust the seasoning, then chill until ready to serve.

Cook the pasta in the salted boiling water until 2 minutes less than al dente. Reserve 1 cup pasta water, then drain pasta.

Add eggplant to the tomato sauce and continue to cook until eggplant is tender and warmed through, another 3 to 5 minutes. Transfer cooked pasta to sauce along with a ladle of reserved pasta water. Stir to coat and continue cooking until pasta is al dente, 2 minutes. Taste for salt and adjust to your preference.

Divide pasta among bowls and top with 1 to 2 tablespoons of the yogurt sauce and some more fresh mint leaves.

In step 4, I added the water first before adding the canned tomatoes. It was easier to see the bits at the bottom of the pan rather than covering them with the tomatoes.

Also, in step 4, I found it hard to use a spoon to break down the tomatoes efficiently, a potato masher would have been better but I don't have one and so used my pastry blender. That worked very well.

I had fresh dill for the yogurt sauce. Delish dish.

So so good! The yogurt sauce is revolutionary. On my first try, I used cilantro because it’s what I had, and figured it would amp up the dried coriander.  
It was fine, but the next time I made it I used mint, which was absolute perfection. Like others, I roasted the eggplant for 30 mins at 350. A new favorite.

Followed tips from reviewers and roasted the eggplant. Served over gnocchi because that’s what I had. Delish!

Agreed. And check the age of your crushed red pepper. I'll add more when heating the leftovers tonight.  :-)

Enjoyed the combo of cumin, chili pepper & coriander on pasta. The herbed yogurt was perfect with the meal. I added sautéed spicy pork sausage and Chard greens to the mix. Delicious!

Cooked roughly chopped chicken thighs or whole shrimp would be nice.

Anyone have any good ideas on what protein to add. I was thinking sausage would be good.

I wasn’t crazy about the spices or the yogurt in this.  Otherwise it was okay.

Great and easy recipe. I used extra eggplant and less pasta - we love eggplant! Also made the yogurt sauce with sour cream instead (it’s what I had on hand and it was fine). Will make again.

This is great. Definitely roast (or air fry) the eggplant in the oven to cut down on your prep time and still achieve a great result.

Very yummy, but, unusual, there was too much sauce for the 1 lb. of rigatoni. But since it is all mixed together, perhaps by tomorrow it will be just right. The yogurt is such a lovely touch. I used cilantro, as that is what I had on hand, and it was delicious.

I made one change by mistake, which was to leave the eggplant in my crockpot and carry on with the spices and tomato paste etc. it turned out really great and I like the flavour combo with the yogurt sauce.

Tomato past freezes well in a baggy. Adds umamibto soups, stews.

@Moysha I usually take the middle road and use a veggie peeler to remove 1” (roughly) strips of peel lengthwise—a striped effect. When eating, you get bits and pieces of peel, but not big chunks.

@Moysha, I do not peel eggplant. Skin softens considerably whether sauteed or roasted.

Do you peel the eggplant for this recipe?  In general, does one peel eggplant for a recipe, ratatouille  or fried or baked slices?

I made it last night using plain Cocojune (coconut) yogurt with the dill option - DELISH!

Any suggestions to make it vegan? Option for yogurt?

@Brent
Can you please go into more detail as to why you’re not a fan of this recipe? Thank you.

I like pasta alla norma a lot but I was not a fan of this recipe.

Rather sauté the eggplant, I roasted it for 30 mins at 350 but made no other changes. Delicious!

This is a fabulous recipe. I roasted the cubed eggplant, with a handful of expiring grape tomatoes, ahead of time. The rest came together quickly and the flavors were superb. I had fresh dill for the yogurt and it was the perfect accent to the dish. Served it with a lovely Chianti and savored every bite.

Kevin - I agree that this sounds so good there should be comments!  Today is 02/21/2026; I plan to make this in a couple of days and will report back.  I'm sure it will be fabulous as I love Zainab Shah's Borani Banjan on this website as well as Colu Henry's Pasta Alla Norma Sorta.

How is it possible that no one has reviewed this recipe yet?   Is there a software error? I want to hear what people think!

@Andrea K.when I make rigatoni Norma I cube the eggplant and roast it with a small amount of olive oil.

Excited to write my first cooking app review! I made as follows with the exception of only having 3/4lb eggplant (my eyes thought the one I bought looked “large”). Still tasted great, though I’d chop it into even smaller pieces next time. The yogurt does add a unique zip. Will be making again.

@Douglas_in_Boulder.  Will try roasting with a slather of EVOO.

@Douglas_in_Boulder. Did you last the eggplant whole or cubed?

@Hawthorne21 made it tonight. Made it following the recipe exactly.  It was good. Not excellent but solidly good recipes. The yogurt definitely made it more unique

Top 7 italian inspired recipes from across the web

The most viewed italian inspired recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Polenta Cake | Nigella's Reci...

Pasta Alla Genovese | Nigella'S Rec...

Risotto Bolognese | Nigella'S Recip...

Turkey Cutlets with Parmesan Crust

Lemon Chicken Asparagus Spaghetti

Slow Cooker Beef Ragu

Spiced Tomato and Eggplant Pasta

Top 7 italian inspired recipes from across the web

The most viewed italian inspired recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Polenta Cake | Nigella's Reci...

Pasta Alla Genovese | Nigella'S Rec...

Risotto Bolognese | Nigella'S Recip...

Turkey Cutlets with Parmesan Crust

Lemon Chicken Asparagus Spaghetti

Slow Cooker Beef Ragu

Spiced Tomato and Eggplant Pasta

The most viewed italian inspired recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine