Italian is one of America’s favorite types of food for a reason. The dishes are relatively easy to make, they require inexpensive ingredients. Its ability to be both comfort food and a romantic meal makes Italian cooking a favorite around the world. Whether you’re cooking for bae or enjoying a quiet night in, these delicious four dishes will definitely satisfy.
Bolognese
- ¼ cup extra virgin olive oil
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 lb ground beef
- 2 garlic cloves, peeled and chopped
- 1 can crushed tomatoes
- 10 basil leaves, chopped
- salt
- fresh ground black pepper
- ¼ cup of parmesan
- pasta of choice (I prefer pappardelle)
Prepare the sauce as the pappardelle is cooking. Heat the olive oil in a large skillet. Once it’s heated, sauté the onions and garlic for about eight minutes, or until the onions are soft. Add the chopped celery and carrots and sauté for about five minutes on medium heat. Increase the heat and add in the ground beef to cook with the veggies. Stir the mixture often to break up any large lumps for about 10 minutes. Add in the parsley, basil and tomatoes and continue cooking over medium-low heat as the sauce thickens. Add in salt and pepper to your liking, and finish the sauce off with parmesan. Add with your cooked pappardelle to enjoy a rich, decadent pasta dish.
Recipe courtesy of the Food Network.
Carbonara
- 1 lb dry spaghetti
- 2 tablespoons extra-virgin olive oil
- 2 large eggs
- 4 garlic cloves, finely chopped
- 4 oz pancetta or slab bacon, cubed
- 1 cup grated Parmigiano-Reggiano
- fresh ground black pepper
- 1 handful flat-leaf parsley, chopped
Prep the sauce as the spaghetti cooks. Carbonara requires that the pasta is hot when the egg mixture is added, so the heat of the pasta cooks the raw eggs in the sauce. Add the pasta to a large pot of boiled salt water. Cook the pasta “al dente,” or until tender and firm for about 8 to 10 minutes. While the pasta is cooking, heat the olive oil in a large skillet. Add the pancetta and sauté for about three minutes until the bacon is crisp. Toss the garlic into the leftover fat and sauté for just under a minute to soften the garlic. Add the hot, drained spaghetti to the pan and toss it for two minutes to coat the strands in bacon fat. Beat the eggs and Parmesan together in a bowl. Stir well so there aren’t lumps in the mixture. Remove the pan from the heat and pour the egg and cheese mixture into the pasta, whisking until the eggs thicken. Thin out the sauce using the leftover drained pasta water until it reaches a good consistency. Season the carbonara with ground black pepper and salt. Garnish with parsley and more cheese.
Recipe courtesy of the Food Network.
Risotto
- 1 ½ cups Arborio rice
- 5 cups simmering chicken stock, divided
- ½ cup dry white wine
- 1 cup grated Parmesan cheese
- 3 tbsp unsalted butter, diced
- 2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 cup frozen peas
Put the rice and four cups chicken stock in an oven. Cover and bake for 45 minutes until the liquid is absorbed and the rice is al dente. Remove the rice from the oven and add the rest of the chicken stock, parmesan, butter, wine, salt and pepper. Stir for two to three minutes until the rice is thick and creamy. Add the peas and stir until the entire dish is heated.
Recipe courtesy of the Food Network.
Margherita pizza
- ½ cup bread flour
- 1 tsp yeast
- 1 tsp salt
- 1 ½ tbsp olive oil
- 4 oz passata
- handful dried basil
- 1 garlic clove
- ⅓ cup mozzarella
- handful parmesan
- handful cherry tomatoes
- handful basil leaves
