Italian

Food

Rosemary-Roasted Leg Of Lamb

Take the lamb out of the refrigerator about 1 hour before roasting so it can come to room temperature; it will cook more evenly this way. Note that a leg of lamb takes about 20 minutes per pound to roast.

Food

Roasted Potatoes, Peppers & Onion With Basil

If you’re making these vegetables without the lamb, simply roast at 400°F for 40 minutes.

Food

Squash & Smoked Ham Tart

For this recipe, you’ll need an 11″ tart pan with a removable bottom. Don’t fuss too much over the buttering and folding — rustic results are beautiful!…

Food

Fennel & Orange Salad

Food

Italian Gelato Sundae

Look for preserved Italian Amarena cherries in syrup in gourmet shops and Italian grocery stores.

Food

Ask A Chef: Misticanza di Bietola

Chef Rob Rossi of Giulietta shares his recipe for Misticanza di Bietola — a salad of Swiss chard, honeyed parsnips, sunflower seeds and Grana Padano. Q: I visited Giulietta on a recent trip to Toronto and ate the most delicious salad! It was made with Swiss chard,…

Food

Italian Wedding Soup

Traditionally made in the Campania and Lazio regions, Italian wedding soup is named for its “marriage” of meat and leafy greens flavored with parsley and Parmesan. If you’re not already familiar with tomato paste in a tube, this recipe is a great excuse to make the switch. A tube…

Food

David Rocco’s Top 5 Italian Recipes

Learn how to make the celebrity chef's go-to dishes, like lasagna and meatballs.

Food

David Rocco’s Cauliflower Puttanesca

Food

How To Make The Best Homemade Pizza

Get our pizza dough recipe that yields restaurant-quality results.

Food

David Rocco’s Bolognese Sauce

Even though Bolognese doesn’t contain any meatballs, my son, Dante, calls this my “meatball sauce.” It’s his favorite sauce, and it’s become mine, too. It’s rich and hearty and goes with any type of pasta.

Food

David Rocco’s Salsa Besciamella

This is not one of my essential four sauces, but it’s worth having in your back pocket. It’s a lush white sauce made with butter, flour and whole milk (also known as béchamel). It works with tortelli, tortellini, ravioli, and all kinds of other dishes the Emilia-Romagna region is famous…

Food

David Rocco’s Fresh Pasta Dough

For basic pasta, you need only two ingredients: eggs and flour. But I also recommend adding a little olive oil. It adds a bit of flavor. In my family, we make about 3 1⁄2 oz. (100 g) of pasta per person. I make the pasta right on the counter like…

Recipes

Meatballs In Tomato Sauce

This recipe comes from chef Mark McEwan’s wife, Roxanne. She learned how to make it from her sister, who learned it from her Italian mother-in-law. The simple sauce is made from a just a few ingredients: San Marzano tomatoes, olive oil, garlic, onion and fresh basil.

Italian

Baked Pasta In Eggplant Recipe

Serve this wow-factor pasta "cake" for dinner.