Italian recipe collection

Florentine-style fried chicken, marinated in olive oil, lemon, and parsley, then dipped in flour and egg and deep-fried golden. The original Tuscan take on fried chicken, long before Nashville hot.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Gorgonzola cream sauce for pasta with fresh thyme and nutmeg, reduced until thick and silky. Four ingredients, ready while the pasta boils.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and topped with fresh blueberries. A light, summery grilled dessert.

Grilled veal chops pizzaiola with a robust tomato sauce of anchovies, capers, garlic, and fresh herbs. Italian-style broiled chops with a bold, savory Neapolitan sauce.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Ground beef spaghetti Parmigiana with corn, tomato sauce, and a pinch of cinnamon over butter-Parmesan tossed pasta. A unique weeknight comfort dinner ready in under an hour.

Homemade hot Italian sausage made from scratch: pork and fat ground with fennel seeds, paprika and a fiery hit of red pepper flakes. Control the heat and salt yourself, then stuff into links.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

Indian lassi panna cotta: silky Italian-style set cream infused with cardamom and rose water, topped with crushed pistachios and toasted coconut. A cross-cultural make-ahead dessert.

Layer spinach, fennel, salami, and ricotta-pesto filling in a towering savory pie wrapped in buttery homemade crust for an Italian feast that feeds a crowd.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.