piatto regionale

Basil, pine nuts, garlic, olive oil, Grana Padano, Pecorino cheese, and a bit of elbow grease are all that you'll need for Genoa-style pesto. Curvy, twisted trofie pasta hold the green sauce well. Make extra to serve with fish, or spread it on panini. 

Trofie With Genoa-Style Pesto

pasta

basil leaves

pine nuts

garlic

salt

1/4CUP Pecorino Sardo (or Pecorino Romano) cheese

1/3CUP Grana Padano cheese

olive oil

In a mortar and pestle, begin grinding a few basil leaves, adding a few more as you go. If you don't have a mortar and pestle, use a food processor.

When the leaves are ground, add a few pine nuts at a time, then one sliced garlic glove, and a large pinch of salt (the salt grains create friction and help with pulverization). Grind until the ingredients form a paste.

Finally, slowly drizzle in 3 Tbsp. extra-virgin olive oil and mix into the pesto until it is smooth and fairly thick. Just before using the pesto, dilute it with 1 Tbsp. of the pasta cooking water, to make it easier to mix.

Cook the pasta in a large pot of boiling salted water until al dente. Drain, mix with the pesto until evenly coated, and serve.&nbsp;

Bucatini all'Amatriciana is a Roman trattoria staple. Its origins lie outside of the capital in the town of Amatrice, hence the name. Although the main ingredients are Pecorino Romano, guanciale and tomato, no one recipe is the same..

Best Bucatini all'Amatriciana

bucatini

7OZ. guanciale or pork cheek

onion

1 3/4LB. tomatoes

2/3C. Grated Pecorino Romano

dry white wine

Extra virgin olive oil

Salt

Pepper

Remove the rind from the <a href="https://www.lacucinaitaliana.com/glossary/guanciale" rel="noopener noreferrer" target="_blank">guanciale</a>. First cut it into slices and then into matchsticks.&nbsp;

Peel the tomatoes and cut into wedges.&nbsp;

Brown the guanciale in a saucepan with oil and a crushed garlic clove. When the garlic is golden, remove it and add chilli pepper to taste and the sliced onion. Let it wilt, then add dry white wine, turning up the heat a little to let it evaporate. Once the wine has evaporated, add the fresh tomatoes, skinned and cut into wedges. Cover and cook for around 50 minutes (times varies according to the ripeness of the tomatoes).

Cook the <a href="https://www.lacucinaitaliana.com/glossary/bucatini" rel="noopener noreferrer" target="_blank">bucatini</a> in large pot of boiling salted water until al dente. Drain and transfer back into the hot pot and coat with the sauce. Serve immediately with grated pecorino cheese and a grind of pepper.

Mortadella and Parmigiano Reggiano, two key ingredients from the region of Emilia Romagna make this Bolognese-style soup, anything but ordinary.

Bolognese-Style Soup

1/2CUP, PLUS EXTRA semolina

1CUP Parmigiano Reggiano, grated

1/3CUP unsalted butter, softened

2OZ. mortadella

eggs

nutmeg

beef broth

Preheat the oven to 350°F.&nbsp;

Finely chop the mortadella. In a mixing bowl, combine egg yolks, Parmigiano Reggiano, and 1/2 cup semolina. Add some grated nutmeg and a pinch of salt. Add 4 Tbsp. butter and mortadella. Beat egg whites to stiff peaks and add to the mixture.

Butter a wide, shallow rectangular pan with 2 Tbsp. butter. Dust with 1 tsp. semolina. Pour in the mixture spreading it out evenly and bake for around 20 minutes. Let cool and cut into cubes.&nbsp;

Bring broth to a boil and cook the cubes for another 5 minutes. Serve.&nbsp;

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. I...

Mostaccioli Cookies from Molise

dark chocolate

3 1/2CUPS flour

7OZ. honey

sugar

almonds

hazelnuts

must

cocoa powder

orange

tangerine

lemon

Coffee

cinnamon

Cloves

Baker’s ammonia

sunflower seed oil

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. In a blender or food processor, chop the almonds and hazelnuts to produce a coarse meal. Mix it with the flour, cocoa and sugar.

Then add the honey, spices, eggs, coffee, 2 tablespoons of oil, the cooked must and 1/2 packet (about 1 3/4 teaspoons) of baker’s ammonia or baking powder. Mix to form a dough and let it rest, covered, for 2 hours. Roll it out to 2 3/4 - 3 inches thick and cut it into diamond shapes, combining the scraps and rolling them out again until the dough is gone. Set the cookies on baking sheets covered with parchment paper, brush them with water and bake them at 340°F for 18-20 minutes.

For chocolate coating: In a double boiler, melt the chopped chocolate. Put the cookies, one at a time, on the tines of a fork and dip them into the melted chocolate, then let the excess drip off

and let them dry on a rack. To vary the coating, melt gianduja chocolate and mix in chopped hazelnuts.

Classic Sicilian caponata is a sweet and vinegary eggplant stew with onion, celery, capers, olives and pine nuts. Served cold, warm, or hot, it is addictive. 

Classic Caponata

eggplant

plum tomatoes

red onion

1/4CUP white wine vinegar

celery hearts

green olives, sliced

basil leaves, torn

salt capers

brown sugar

Cut the eggplant into 3/4” cubes. Toss with 1 Tbsp. salt and mix together with your hands; place in a <a href="https://www.lacucinaitaliana.com/glossary/colander" rel="noopener noreferrer" target="_blank">colander</a> and let drain over a bowl for 30-40 minutes.

Thinly slice the onion and brown in a pan with 1/4 cup oil over low heat, for around 10 minutes.

Cut the tomatoes into wedges and remove the center section and seeds. Cut into strips. Slice the celery heart (the light, tender part in the center) and chop the leaves. Rinse the capers well under running water.

Add the tomatoes and the celery to the pan with the onions and, after 5 minutes, add the olives, capers and pine nuts.

Gently squeeze the eggplant, transfer to paper towels and dry well; heat extra-virgin olive oil (2” deep) in a shallow pan and fry the eggplant in small batches for 7-8 minutes or until golden. Remove with a <a href="http://%E2%80%8Bhttps%3A//www.lacucinaitaliana.com/glossary/skimmer%E2%80%8B%E2%80%8B%E2%80%8B" rel="noopener noreferrer" target="_blank">skimmer</a> and add to the pan with the onions.&nbsp;

Cook for 2-3 minutes, then add torn basil leaves, vinegar, 1 Tbsp. sugar and, if necessary, a pinch of salt; increase the heat and let vinegar evaporate, then remove from heat and let cool for at least 2 hours before serving. Ideally, prepare a day in advance.

Finely chop the chocolate and walnuts and mix them with the grape must, cinnamon, sugar, cocoa and 2 tablespoons of Zibibbo wine....

Nepitelle della Calabria (Calabrian Stuffed Pastries)

9OZ. grape must

nullOZ. 4 1/2 shelled walnuts

nullOZ. 1 1/2 unsweetened cocoa powder

null Zibibbo or Passito wine

2CUPS flour

lard

Finely chop the chocolate and walnuts and mix them with the grape must, cinnamon, sugar, cocoa and 2 tablespoons of Zibibbo wine.

FOR THE DOUGH: Knead the flour, sugar, a big pinch of salt and the lard together to form a crumbly mixture. Gradually add 3/4 cup of water, until you have a smooth dough. Roll it out with a rolling pin until it is about 1/16-inch thick. Cut into 20-24 circles. Brush the edge with a little beaten egg. Place 1 tablespoon of filling in the middle of each circle; fold closed into a half moon and press the edge

with a fork. Line a baking sheet with parchment paper, place the nepitelle on top and bake at 350°F for 20-25 minutes.

A classic recipe from the city of Trieste, Pinza di Trieste is a slightly sweet brioche traditionally eaten on Easter morning with cheese, salumi or homemade jam. Why wait for Easter? 

Pinza di Trieste

CUPS all-purpose flour

unsalted butter

2TBSP. fresh brewer's yeast

milk

Marsala wine

Dissolve the yeast in 1/4 cup warm water and combine with 1/3 cup flour and 1 tsp sugar to form a batter. Let rest for around 1 hour or until it has doubled in volume.

Add 1 cup flour, 1/4 cup sugar, 2 Tbsp. melted butter and 2 lightly beaten egg yolks to the batter and mix until you have a smooth, compact dough. Form into a ball and set aside in a warm place to rise for 2 hours or until it has doubled in volume.

Add 2 cups flour, 1/4 cup sugar, 4 Tbsp. melted butter, 2 egg yolks and 1 lightly beaten whole egg, 1 1/2 tsp. salt, grated zest of 1/2 an orange and 1 Tbsp. Marsala to the dough. Knead for 10-15 minutes, until smooth and compact; form into a ball and place on a baking sheet lined with parchment paper.&nbsp;

Beat 1 egg yolk, mix with 1 Tbsp. milk and brush on the dough and set aside to rise for another hour.

Preheat the oven to 340°F.&nbsp;

Brush the dough again with the egg yolk-milk wash. Make 3 slices on the top in a sunburst pattern. Bake for 40-45 minutes. Remove the pinza from the oven and let cool. Serve with your favorite topping of fruit compote, whipped cream or with cheese and cured meats.

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate f...

Carfogn: Traditional from Belluno

3 1/3CUPS flour

3 1/2OZ. butter

apple aquavite

Peanut oil

poppy seeds

dry biscotti

1 1/2OZ. sugar

1 1/2OZ. milk

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate for 1 hour.

For the filling: toast the poppy seeds in a pan for 2-3 minutes. Melt the chocolate over a bain-marie. Coarsely chop the biscotti. Purée the poppy seeds with the sugar, then add first the biscotti, then the chocolate, and finally the milk and the aquavite. Let it rest for 10 minutes, then transfer the filling to a pastry bag. Roll out the dough into 2 rectangular sheets, about 1/8-inch thick. Add small mounds of filling to one sheet, spaced about 2 inches apart.

Cover with the second sheet, pressing along the edges to remove any excess air, then cut the rectangular carfogn using a pastry wheel. Fry the carfogn, a few at a time, in plenty of peanut oil for a couple of minutes, until they start to turn golden. Drain on paper towels, sprinkle with powdered sugar and serve immediately.

To make this traditional baked pudding, heat 1/2 cup of sugar with a drop of water in a small pan until it begins to caramelize. Pour it evenly into a...

Traditional Bonet

2C. milk

c. + 5TSP. sugar

amaretti

To make this traditional baked pudding, heat 1/2 cup of sugar with a drop of water in a small pan until it begins to caramelize. Pour it evenly into a 1-quart flan mold. Crush the amaretti cookies until they are almost powdered.

In a bowl, beat the eggs with a whisk and add the remaining sugar. Add the cookie crumbs and the sifted cocoa. Mix everything together with the whisk, being careful not to incorporate too much air, so that it forms a smooth, even pudding without air bubbles.

Then drizzle in the milk, whisking throughout. Pour the batter into the mold; bake in a bain-marie at 340°F for about 1 hour: the mold should be in water up to 3/4 of its height. Remove from the oven and allow it to cool for at least 2 hours. Turn the mold over onto a serving plate and garnish with whole or crumbled amaretti cookies.

Rough in texture and concave in shape, cavatelli 's hollow shell begs to be filled with sauce. In this recipe, Vedovo sauce - 'window's sauce'-  a combination of  oil, lard, parsley, fresh tomatoes, and basil make the perfect partner to coat each morsel.

Cavatelli with Vedovo Sauce

14OZ. remilled durum wheat semolina

tomatoes

2OZ. lard (or bacon)

garlic clove, chopped

parsley, chopped

basil leaves, chopped

Pecorino, grated

pepper

For the cavatelli, pile semolina on a flat work surface. Make a well in the center. Pour around 1 cup water and a pinch of salt into the well. Use a fork to gradually draw in the flour from the inside of the well continuing until the dough is compact. Continue to knead until it forms a smooth ball. Wrap in plastic wrap and let rest for 30 minutes.&nbsp;

Flour the work surface well. Divide dough into 4 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, around ¼” &nbsp;in diameter, then cut rope into ¾” long pillows. Using tips of index and middle fingers, firmly press each piece against a gnocchi paddle or along a work surface so it lengthens slightly and forms a curl in the middle, the classic cavatello shape. Transfer pieces to baking sheets dusted with semolina flour. Repeat with remaining dough.

For the sauce: Blanch the tomatoes. To blanch the tomatoes, bring water to a boil. Add salt. Fill a large bowl with ice water. Add tomatoes to boiling water for 1 minute. Remove with a slotted spoon and plunge into ice water for 1 minute. Drain, peel, cut them into pieces and remove the seeds.

Chop the lard into ¼” cubes and work it with a knife to cream like consistency. Heat 2 Tbsp. oil in a large saucepan over medium-high heat to fry the lard. Add 2 Tbsp. parsley and the garlic. Let cook for 2 minutes and add the tomatoes, a few basil leaves. Season with salt and pepper and cook for 25 minutes.&nbsp;

In the meantime, bring a large pot of water to a boil and season with salt. Add the cavatelli and cook until the pasta floats to the surface (around 5-6 minutes). Drain and dress the cavatelli with the sauce. Garnish with a generous handful of pecorino and serve.&nbsp;

Top 10 piatto regionale recipes from across the web

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Top Tags

Trofie With Genoa-Style Pesto

Best Bucatini all'Amatriciana

Bolognese-Style Soup

Mostaccioli Cookies from Molise

Classic Caponata

Nepitelle della Calabria (Calabrian...

Pinza di Trieste

Carfogn: Traditional from Belluno

Traditional Bonet

Cavatelli with Vedovo Sauce

Top 10 piatto regionale recipes from across the web

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

Top Tags

Trofie With Genoa-Style Pesto

Best Bucatini all'Amatriciana

Bolognese-Style Soup

Mostaccioli Cookies from Molise

Classic Caponata

Nepitelle della Calabria (Calabrian...

Pinza di Trieste

Carfogn: Traditional from Belluno

Traditional Bonet

Cavatelli with Vedovo Sauce

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