Italian recipe collection

Easy lasagna made with a Bisquick batter instead of noodles, layered with ground beef, spaghetti sauce, zucchini, cottage cheese, and melted mozzarella. Feeds 15 in under an hour.

Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.

Espresso Romano brewed in a stovetop moka pot and served with a twist of lemon peel. A classic Italian coffee ritual with bright citrus aroma and zero calories.

Turkey muffaletta swaps the traditional cured meats for sliced turkey, layered with provolone and a vinegary olive salad of green olives, roasted red peppers, capers and parsley on a hollowed Italian loaf.

Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.

Tuscan peasant soup with sliced Italian sausage, zucchini, celery, basil, and tomato in a rich beef broth. Slow cooker comfort that perfumes the whole house. Served with garlic-buttered French toast.

Fettuccine alla Romana with a luxurious butter, egg yolk, cream, and Parmesan sauce tossed with hot pasta. Five-ingredient Roman pasta classic that's richer and silkier than classic Alfredo.

Silky fettuccine tossed in a rich cream sauce with smoked salmon, fresh dill, a splash of vodka, and a shower of Parmesan. Elegant enough for date night, easy enough for a Tuesday.

Italian fitascetta bread ring topped with slow-cooked caramelized red onions. A rustic olive oil yeast bread with a soft interior and a crispy, golden crust.

Italian country-style frittata with grilled green peppers, sauteed onions, and melted Taleggio cheese. Cooked alla lacrima, soft and creamy inside with a golden exterior.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

Gelo di Mellone, a traditional Sicilian watermelon pudding thickened with cornstarch, studded with pistachios, chocolate, and candied citron, finished with cinnamon.

Gnocchi al Gorgonzola with a creamy sauce of melted Gorgonzola, butter, Parmesan, and warm cream. A rich Italian classic that comes together in minutes.

Chicken Tetrazzini from scratch with homemade broth, spaghetti, mushrooms, cream, and dry sherry baked under a Parmesan crust. A rich, old-school casserole built on real flavor.

Grilled Italian sandwich layered with salami, fresh mozzarella, roasted peppers, and provolone on crusty bread with olive mayonnaise and Dijon. A hot pressed masterpiece.

Heat wave spaghetti sauce is a no-cook tomato sauce with fresh basil, lemon verbena, garlic, and grated gouda. A summer pasta that uses the heat of cooked noodles to warm the marinated sauce.