Italian cuisine is a favorite and a go-to for many across the world. There’s good reason for that, as the Italian culture is full of great recipes. That is an understatement, but you try summing up a nation’s penchant for making dishes that will never be forgotten. Presented here are 7 Italian dishes you’ll want to make at home.
They won’t be the classics though. I’m sure you all know the classic dishes that the country and its passionate people are known for: Your Chicken Parmesan, Baked Ziti, Spaghetti and Meatballs…and so many more along that vein.
We thought it would be a tad more interesting if we took a look at some of the rarer recipes that the Italian culture is perhaps a little less known for. Sound like fun? Don’t be intimidated. This won’t be that hard and we’ll be with you every step of the way, dear readers.
Before writing full-time, I worked as a cook and chef at many spots in and around the island of Montréal, and I was trained by my father in the Italian cuisine he was known for. But to my repertoire I was always interested in finding the rarer recipes to try out. The public was a little less willing to be so adventurous, but I did eventually find a crowd that was willing to try these oddball classics from days gone by and they loved them.
The location was a cafeteria in Montreal’s fashion district. The result: I still get emails from old friends I made there, stating that the clientele misses the treats and meals I’d make for them on a much-needed break from the mundane.
So without wasting any more time, these dishes will make you look like an Italian cuisine ace to your friends and family. Here are 7 Italian dishes you’ll want to make at home
These rarities will be sure to rock your next dinner party like no other dishes you’ve ever served.
7. Fritatta with Leftover Spaghetti
This one’s special, and oh so easy to make. Especially if you have leftover spaghetti—preferably in a tomato sauce, but any spaghetti recipe will work here.
Procedure: Stir-fry the leftover spaghetti in a nonstick pan after adding a nice dose of olive oil. In a separate bowl, mix eggs, parmesan cheese black pepper and whisk (quantities vary, but if you want to serve eight, go for a large pan and eight eggs, so everyone gets a nice portion).
Once the pasta has been nicely fried—a few tarred spots only add to the flavor of this dish—pour your egg mixture over and cook on low to medium until one side is browned, then flip. The flipping is the colorful part here and you may have some disasters while trying, or you could use my mom’s technique here, which is to slide the omelet onto a plate of appropriate size and the flipping it carefully back into the pan so the other side and center cooks beautifully.
The ladies and gents at the aforementioned cafeteria loved this one…especially when I made Panini press sandwiches with this one. Yeah carb on carb, but sometimes you just don’t want to count carbs. Sometimes you just want to eat and not care…the personification of us all, dear guilty eaters.
And I say go for it…
6. Linguine with Walnuts and Pesto
Italian cuisine isn’t always known for its vegetarian dishes, but it should be, as there are certainly many great ones to choose from. This one will be a favorite as it is one of mine, because it can be whipped up in no time, really and while your pasta boils, this baby is done. I have an added ingredient here that can be added but isn’t in the header above, so let’s make it optional.
Procedure: Put your pasta water on to boil. We’ll say this one serves 6, so prepare a pound of pasta to boil, and don’t forget to salt your water when it does. In your wok or frying pan, sauté a full cup and a half of shelled walnuts in olive oil. Here you can add that optional ingredient I mentioned—sliced sun dried tomatoes—and once the nuts have caramelized and slightly browned, add the pesto—212 milliliters should do it here for a pound. Then add a little bit of white wine and water, salt and pepper to taste, and let it all reduce to a beautiful consistency perfect for coating the linguine.
Once the linguine is ready, strain and toss the linguine into your sauté pan and go nuts…literally.
Another optional ingredient here: Raisins…and if you don’t like walnuts feel free to substitute with sunflower seeds, pumpkin seeds, whatever.
5. Fennel and Orange Salad
When eating heavy, you just need a lighter dish for sure. Salads go a long way, but they needn’t be bland. This one is sure to deliver in the freshness and taste department.
Procedure: Slice a fennel bulb into desired pieces—not too large. Do the same thing to two oranges—large oranges—trying hard to get rid of the white pith or connective tissue that surrounds each orange slice. Simply toss with lemon juice and olive oil. Serve this baby with toasted baguette and you have yourself quite the appetizer, friends.
Turn the page for more delicious recipes and some impressive yet easy desserts that’ll impress your friends at your next dinner party…
4. Steak Pizzaiola
Translated this means pizza man’s steak. It’s easier than it seems, or rather sounds. And yeah steak is much more than simply grilling. In fact, the epic juice of a tender steak comes out that much more when pan fried if you ask me. The French have it right on that front. What’s better than steak frit?
Steak Pizzaiola would be the simple answer there. Of course there are many variations of this recipe.
Procedure: Go for strip steak on this one. You can go bone-in on another cut but it isn’t necessary…you’ll want boneless here. Sautee in a frying pan and of course season with salt and pepper. Some people douse the steak in flour but I always forgo that step. You’re choice…do as your nerve.
Once the steak is beautifully caramelized and browned, pour your house tomato sauce. If you don’t have a house tomato sauce and don’t have the time, don’t worry. A good variety jarred sauce goes a long way, so use that. Pour it over and let the steak braise in that tomato sauce stovetop on low. Then serve beside a pasta topped with the braising sauce, beside a salad and your guests will think they’ve been to Naples on the veranda of a Pizzaiola restaurant overlooking the sea….
Okay, so the view will be your neighbor Carl across the yard, grilling in his boxers again, but at least the food will be on point. Give it a try.
3. Lemon Granita
Dessert goes a long way and we’ve added two classic here that you don’t need to go to the neighborhood bar to enjoy. Granita was always a treat. When I was a small boy I would accompany my father to his reception hall, he’d always take me down to the local Italian bar for a cup of this…always lemon.
I’d see guys sitting at the stools and at the tables that would have been quite at home in Martin Scorsese’s Goodfellas. When I walked in they’d always wink at me and say, “Ey… kid!” I’d smile but it was always that creepy Joe Pesci character from that movie I’d think about.
But the Granita would transport me to another place and time and my dad and I would walk back up that spiral staircase to his kitchen and I’d watch him cook all of these epic Italian dishes that at the time I had no idea I would one day cook myself much less write about.
Procedure: Combine 2 cups of water and ½ a cup of granulated sugar. On the side, combine the juice of 2 large lemons. You can also add the zest of one lemon. Heat the water and sugar; bring to a boil and then set aside to cool. Then combine the lemon juice and the cooled sugar and water mix, and then freeze.
Take it out once frozen and break into chunks…place into a food processor and set the blades into motion until a desired crystal-like consistency is reached and serve in a clear glass. You won’t regret it.
*This recipe is courtesy of The Complete Book of Italian Cooking by Carla Capalbo…a book I often went to when working the line. A variation of some of these recipes can also be found in that book. This recipe is the only one I always do verbatim.
2. Mock Tiramisu
This one is as easy as pie, but of course it isn’t pie…it’s one of Italy’s greatest exports in dessert form. Tiramisu is perhaps the bee’s knees of Italian desserts so I had to include it here, but this variation hits the spot just as well. My mom made and still makes this classic and my dad and I used it in the many pro kitchens we worked in respectfully. I came up with a variation that many enjoyed and your guests will enjoy it too.
Procedure: Think of this as an Italian Trifle if you will, served in clear glasses where all the layers can be seen, but you can also do this in a pan style form. For this, let’s stick with the glasses, as they’d be a hit at a dinner party for sure because it looks pretty in a glass.
250 ml of low fat cream cheese (my mom and others have been known to use mascarpone, but I find it too expensive and not really necessary, but the choice is yours), mixed with 250 ml of sour cream and whipped cream—cool whip works great—layer with a rum sponge cake doused in coffee (or you can use vanilla sponge and douse it with the coffee and a spiced rum), layer as you go, top with the cream and powder in cocoa and cinnamon.
1. Authentic Mac and Cheese
Mac and cheese is more than just powdered orange cheese. Authentic Mac and Cheese was something that American filmmakers discovered in Italy when they went to film movies there in the mid-20th century or thereabouts. And it was way different than what is now called Mac and Cheese in North America today. And it isn’t at all hard.
Procedure: In a frying pan heat some butter … add boiled pasta—elbows if you like, but penne are better—sauté and add freshly ground black pepper and authentic parmesan cheese. Ready when coated in the rich cheese and the pasta is nicely fried and crispy. Voila, dear readers.
Try these recipes out and let us know how it all goes. If you become known as the Italian cooking legend, then we’ve done our job…and you’re welcome.