Innholdsfortegnelse for Italian Recipes 2025 i Food & Wine

PASTA CARBONARA THERE ARE AS MANY WAYS to make carbonara, a decadent pasta dish in a sauce of eggs, grated cheese, and cured pork, as there are cooks who prepare it: Everyone has their own way of doing it. But which way is best? At the Food & Wine Test Kitchen, we set out to create the ultimate version. With such an elemental recipe, the ingredients really matter. Many carbonara recipes call for egg yolks, but through our tests, we discovered that a combination of whole eggs and egg yolks yielded better results. “A sauce made from only egg yolks is incredibly rich and delicious but often requires thinning with pasta water on the back end, which can be tricky,” says F&W recipe developer Liz Mervosh. Including egg whites, which…

MY AFFECTION FOR NATURAL WINE began in early 2005, with Jacques Puffeney’s flor-aged Savagnin, which I discovered while testing a recipe for sambal ikan bilis at my soon-to-open Manhattan restaurant, Fatty Crab. I was tasting wine for the opening list, and the marriage of spice and the sherry-like qualities of that wine stunned me. It rewired how I thought about wine and opened up a new worldof flavors. Fatty Crab may be gone (it closed in 2016), but natural wines are now a major movement. And my first taste has grown into an obsession: For four years, I maintained an all-natural wine list at Fish & Game, my restaurant in Hudson, New York, and I hosted a natural wine festival in the Hudson Valley each November. So when my friend…

ZABAGLIONE THERE ARE AS MANY variations on zabaglione, the boozy Italian custard sauce, as there are ways to enjoy it. The dead-simple recipe—in which egg yolks, sugar, and wine are beaten vigorously over low heat to create a sweet dessert—can be made with any wine you like, depending on what you plan to pair it with. The balance of egg yolks, wine, and sugar in our recipe is based on the traditional master ratio: For each yolk, you would use half an eggshell full of sugar and half an eggshell full of wine. Use Marsala for the most classic flavor, then experiment with other wines to your taste. —MARY-FRANCES HECK ZABAGLIONE 3 WAYS Choose a wine for zabaglione based on how you plan to serve it; the custard can be…

Risotto Giallo Al Salto (Crispy Rice Pancake) ACTIVE 1 HR; TOTAL 2 HR 15 MIN, PLUS 4 HR SOAKING AND 4 HR CHILLING SERVES 4 In this two-for-one recipe, you can make this saffron-stained, creamy yellow risotto that is perfectly delicious served all’onda (creamy and hot)—or prepare it al salto (fried) into crisp golden pancakes and topped with a bright fresh parsley and lemon zest gremolata. RISOTTO ¼ tsp. saffron threads (about 40 threads)½ cup water4 cups vegetable broth¼ cup extra-virgin olive oil, divided, plus more for greasing1½ cups carnaroli rice2 oz. Parmesan cheese, grated (about 1 cup)2 Tbsp. unsalted butter, softened¼ tsp. kosher salt, plus more to tasteBlack pepper, to taste GREMOLATA 2 cups loosely packed fresh flat-leaf parsley leaves and tender stems, finely chopped (about ½ cup), plus…

APPETIZERS 25 Carciofi alla Giudia (Jewish-Style Fried Artichokes) 22 Focaccia col Formaggio 19 Grissini 26 Ricotta and Roasted Tomato Bruschetta with Pancetta 20 Sausage-Stuffed Fried Olives 23 Tomato Bruschetta 24 Warm Olives with Rosemary, Garlic, and Lemon DESSERTS 93 Buttermilk Panna Cotta 92 Candied Almond Affogato 95 Mint Stracciatella Semifreddo 65 Pear Crostata 90 Roasted Red Grapes 90 Sbrisolona (Italian Almond Tart) 94 Strawberry Granita with Sweet Pesto 91 Tiramisu 49 Tortine di Riso Agli Agrumi (Rice Custard with Citrus) 89 Zabaglione MEATS 14 Bolognese Meat Sauce 67 Braised Lamb with Garlic, Wine, and Lovage PASTA 8 Après-Ski Lasagna 38 Baked “Pizza” Pasta with Soppressata 33 Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon 32 Chicken Liver Ragù Rigatoni 66 Fresh Egg Noodles 34 Garganelli with Speck, Peas, and Scallion…

GRISSINI VETERAN PASTRY CHEF Heather Miller has been making grissini at Barbuto, New York’s West Village institution, for as long as she can remember. Jonathan Waxman opened the restaurant in 2004, and the golden brown, olive oil– and salt-adorned breadsticks have been a staple on the menu ever since. “The recipe hasn’t really changed over the years,” says Miller. “People love them, it works—why change it?” Grissini are long, pencil-thin, crispy breadsticks with a crackerlike crunch that have been made in the Piedmont region of Italy since the 1600s. Miller leans on high-quality ingredients and a series of simple steps to consistently churn them out night after night. “Sourdough starter is key for flavor. It adds complexity and takes the elemental dough up a notch,” she says. Once the…