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Italian egg recipes

114 Italian egg recipes, each written for this site and each saying what its method turns on.

• 'Nzuddi, sourced from Italy. Hard almond biscuits with orange zest, baked until the outside cracks and the middle stays chewy. Egg, vegetarian.
• Acquacotta, sourced from Italy. A long-cooked vegetable broth poured over stale bread, with an egg poached in it at the end. Egg.
• Agnolini, sourced from Italy. Mantuan stuffed pasta with amaretti in the filling, served in broth. Pork, Beef, Egg.
• Agnolotti, sourced from Italy. Piedmontese stuffed pasta pinched along a strip and dressed with the roasting juices. Pork, Veal, Egg.
• Amaretti di Saronno, sourced from Italy. Crisp almond macaroons with a bitter note, dried before baking so the tops craze. Egg, vegetarian.
• Angel Wings, sourced from Italy. Pastry rolled until you can see through it, knotted and fried for seconds. Egg, vegetarian.
• Arancini, sourced from Italy. Saffron rice cooked the day before, moulded round a filling and fried. Beef, Egg.
• Babà al Rum, sourced from Italy. A very wet yeasted sponge, soaked cool in warm syrup until it stops taking any more. Egg, vegetarian.
• Baicoli, sourced from Italy. Venetian biscuits baked as a loaf, chilled a day, then sliced thin and dried out. Egg, vegetarian.
• Bensone, sourced from Italy. A dense S-shaped ring cake made deliberately dry, because it exists to be dipped in wine. Egg, vegetarian.
• Berlingozzo, sourced from Italy. A light ring cake raised on whipped eggs and scented with anise, soft enough to tear. Egg, vegetarian.
• Bisciola, sourced from Italy. A dark rye loaf packed with nuts and dried fruit, nearer bread than cake. Egg, vegetarian.
• Biscotti, sourced from Italy. Tuscan almond biscuits with no fat at all, baked as a log and cut on the diagonal. Egg, vegetarian.
• Biscotti Regina, sourced from Italy. Plain little logs rolled wet and then in sesame, which toasts in the oven and is the whole point. Egg.
• Bocconotto, sourced from Italy. Small shortcrust cases filled with jam and ground almond, sealed and baked in moulds. Egg.
• Bombolone, sourced from Italy. An enriched yeast doughnut with no hole, filled after frying so the crumb stays dry. Egg, vegetarian.
• Borlengo, sourced from Italy. A batter spread paper-thin in a hot pan and cooked until it is a crisp sheet. Pork, Egg.
• Braciolone, sourced from Italy. One large joint stuffed with egg and salami, tied and braised whole for three hours. Pork, Beef, Egg.
• Brutti ma Buoni, sourced from Italy. A nut meringue cooked in the pan before it is baked, which is what makes it chewy rather than crisp. Egg, vegetarian.
• Buccellato, sourced from Italy. A yeasted sweet ring with anise and raisins, proved twice and barely sweet. Egg, vegetarian.
• Budino, sourced from Italy. A stirred custard set with egg alone, cooked just to the point where it coats a spoon. Egg, vegetarian.
• Bustrengo, sourced from Italy. A dense wet cake of leftover bread, cornmeal and fruit, with nothing to raise it. Egg, vegetarian.
• Canestrelli, sourced from Italy. Flower-shaped shortbread made short with potato starch and yolks only. Egg, vegetarian.
• Cannelloni, sourced from Italy. Pasta tubes piped full and baked under béchamel until the top blisters. Egg.
• Cannoli, sourced from Italy. Shells fried round metal tubes and filled only at the moment of serving. Egg.
• Cappelletti, sourced from Italy. Little hats folded round a finger and cooked in the broth they are served in. Pork, Egg.
• Cappon Magro, sourced from Italy. A Genoese pyramid of fish and vegetables built on soaked biscuit, each layer dressed separately. Fish, Shellfish, Egg.
• Carbonara, sourced from Italy. Pasta in a sauce of egg and cheese thickened by residual heat alone, with no cream and no pan. Pork, Egg.
• Casoncelli, sourced from Italy. Sweet-wrapper parcels with amaretti in the filling, dressed with butter, sage and pancetta. Pork, Beef, Egg.
• Cassata, sourced from Italy. A ricotta-filled sponge lined with green marzipan and set in a sloped mould. Egg.
• Cassatella di Sant'Agata, sourced from Italy. Small domed cakes covered in white icing with a cherry on top. Egg.
• Casunziei, sourced from Italy. Beetroot half-moons that bleed pink through the pasta, finished with poppy seeds. Egg.
• Ciambella, sourced from Italy. A plain ring cake raised with baking powder, mixed in one bowl in five minutes. Egg, vegetarian.
• Colomba Pasquale, sourced from Italy. A two-day enriched dough baked in a dove mould under a raw almond crust. Egg, vegetarian.
• Cornetto, sourced from Italy. A laminated breakfast pastry, softer and sweeter than a croissant, folded three times. Egg, vegetarian.
• Corzetti, sourced from Italy. Coin-shaped pasta stamped with a carved wooden press, dressed with butter and marjoram. Egg.
• Cotoletta alla Bolognese, sourced from Italy. A crumbed cutlet covered with ham and parmesan and finished in broth in the oven. Pork, Beef, Veal, Egg.
• Cotoletta alla Milanese, sourced from Italy. A bone-in veal chop crumbed and fried in butter, served with nothing but lemon. Veal, Egg.
• Crescia, sourced from Italy. A peppery egg flatbread cooked dry on a hot stone and folded round a filling. Egg.
• Crocchè, sourced from Italy. Potato croquettes made from dry riced potato, chilled hard before frying. Egg.
• Crostata, sourced from Italy. Pasta frolla handled cold and as little as possible, under a lattice of jam. Egg, vegetarian.
• Cuccidati, sourced from Italy. Sicilian biscuits enclosing a dark fig and nut paste, left to mature before baking. Egg, vegetarian.
• Fagottini, sourced from Italy. Little purses gathered and twisted at the top so they stand upright. Egg.
• Farsu Magru, sourced from Italy. A stuffed beef roll whose name says it is lean and whose cross-section says otherwise. Pork, Beef, Egg.
• Fettuccine Alfredo, sourced from Italy. Fresh fettuccine emulsified with butter and parmesan and nothing else at all. Egg.
• Frittata, sourced from Italy. Eggs cooked slowly flat in a pan and finished under a grill, never folded. Egg.
• Frittelle, sourced from Italy. Fritters built on rice cooked soft in milk, with no yeast and no rolling. Egg, vegetarian.
• Garganelli, sourced from Italy. Egg pasta squares rolled on a ridged comb into quills, one at a time. Egg.
• Gelato, sourced from Italy. A churned custard with more milk than cream and less air than ice cream. Egg, vegetarian.
• Ginestrata, sourced from Italy. A thin egg-yolk soup with marsala, whisked over heat and never allowed to boil. Egg.
• Gnocchi, sourced from Italy. Potato dumplings with as little flour as will hold them together. Egg, vegetarian.
• Gnocchi alla Romana, sourced from Italy. Semolina cooked like polenta, cut into discs and baked under butter and cheese. Egg.
• Gnudi, sourced from Italy. A ravioli filling rolled and cooked with the pasta left off, which is what the name means. Egg.
• Graffe, sourced from Italy. Yeasted potato dough in rings, fried and rolled in sugar. Egg, vegetarian.
• Insalata di Riso, sourced from Italy. Rice rinsed cold to stop it clumping, dressed while slightly warm. Fish, Egg.
• Lasagna, sourced from Italy. Egg sheets layered with a long-cooked meat sauce and besciamella, not ricotta. Pork, Beef, Egg.
• Maritozzo, sourced from Italy. A sweet enriched bun split and overfilled with unsweetened whipped cream. Egg, vegetarian.
• Mondeghili, sourced from Italy. Milanese meatballs made from meat that has already been cooked once. Pork, Beef, Egg.
• Mozzarella in Carrozza, sourced from Italy. Mozzarella sealed between bread, dipped in egg and fried so nothing escapes. Egg.
• Nocciolini di Chivasso, sourced from Italy. Hazelnut meringues the size of a peppercorn, dried rather than baked. Egg, vegetarian.
• Olive all'Ascolana, sourced from Italy. Big green olives stoned in a spiral and stuffed with three meats before frying. Chicken, Pork, Beef, Egg.
• Orecchiette alla Materana, sourced from Italy. Orecchiette baked under lamb ragu, egg and pecorino until the top sets. Lamb, Egg.
• Pan Meino, sourced from Italy. Small Lombard maize-flour buns scented with dried elderflower. Egg, vegetarian.
• Pandoro, sourced from Italy. A Veronese star-moulded sweet bread with no fruit in it at all. Egg, vegetarian.
• Pane Frattau, sourced from Italy. Sheets of carasau softened in broth and layered with tomato, under a poached egg. Egg.
• Panettone, sourced from Italy. A Milanese fruited sweet bread hung upside down to cool so the crumb survives. Egg, vegetarian.
• Parrozzo, sourced from Italy. An Abruzzese almond dome baked in a bowl and coated in dark chocolate. Egg, vegetarian.
• Passatelli, sourced from Italy. A dough of breadcrumbs and parmesan with no flour, pressed into broth. Beef, Egg.
• Pasta 'ncasciata, sourced from Italy. Baked pasta lined with fried aubergine and turned out whole to be cut in wedges. Pork, Beef, Egg.
• Pasticciotto Leccese, sourced from Italy. Small lard-pastry shells of crema, eaten warm from the oven. Egg.
• Pastiera Napoletana, sourced from Italy. A wheat-and-ricotta tart under a lattice, left three days before it is cut. Egg.
• Pignolata, sourced from Italy. Small fried dough knots turned in warm honey and piled into a cone. Egg, vegetarian.
• Pinolate, sourced from Italy. Almond paste rolled in pine nuts and baked soft, with no flour at all. Egg, vegetarian.
• Pinza Bolognese, sourced from Italy. A short pastry roll enclosing dark quince and apple jam, slashed along the top. Egg, vegetarian.
• Pizza Rossini, sourced from Italy. A baked margherita finished with chopped egg and mayonnaise off the heat. Egg, vegetarian.
• Pizzelle, sourced from Italy. A thin batter pressed flat in a hot patterned iron, a few at a time. Egg, vegetarian.
• Polpettone di Melanzane, sourced from Italy. Aubergine and potato bound into a single baked loaf, with nothing layered. Egg.
• Rafanata, sourced from Italy. A baked egg and potato cake built on grated fresh horseradish. Pork, Egg.
• Ravioli, sourced from Italy. The method the filled pastas assume: sealing without air, and how thin is thin enough. Egg.
• Ricciarelli, sourced from Italy. Almond paste rested overnight and baked low, so the icing sugar crust cracks. Egg, vegetarian.
• Rustico Leccese, sourced from Italy. Two puff pastry discs sealed round mozzarella and thick besciamella. Egg.
• Sartù di Riso, sourced from Italy. Rice cooked in ragù and packed into a ring mould around meatballs and peas. Beef, Egg.
• Schlutzkrapfen, sourced from Italy. Half-moon ravioli on a rye dough, dressed with browned butter and chives. Egg.
• Sciusceddu, sourced from Italy. Meatballs in broth with a ricotta and egg mixture set on top in the oven. Beef, Egg.
• Semifreddo, sourced from Italy. A frozen mousse that stays spoonable because the air goes in before the freezer. Egg, vegetarian.
• Sfogliatella, sourced from Italy. A paper-thin sheet rolled into a log, sliced, and pushed out into a cone of leaves. Egg.
• Spaghetti alla Chitarra, sourced from Italy. Square-section strands cut by pressing dough through strung wires. Beef, Lamb, Egg.
• Spätzle, sourced from Italy. A soft green batter scraped into boiling water, finished with speck and cream. Pork, Egg.
• Spumone, sourced from Italy. Three frozen layers set one at a time in a mould, then sliced to show them. Egg, vegetarian.
• Stracciatella Gelato, sourced from Italy. A milk gelato with warm chocolate trickled into the churn so it shatters. Egg, vegetarian.
• Stracciatella in Brodo, sourced from Italy. Egg and parmesan whisked into simmering broth so it shreds into rags. Beef, Egg.
• Struffoli, sourced from Italy. Pea-sized fried dough balls in citrus honey, built into a ring. Egg, vegetarian.
• Supplì, sourced from Italy. Cold risotto moulded round a mozzarella core and fried, so the cheese pulls into a thread. Egg.
• Timballo di Maccheroni, sourced from Italy. Pasta and ragù baked inside a sweet shortcrust case and turned out whole. Chicken, Egg.
• Tiramisù, sourced from Italy. Savoiardi dipped for a second, under a cooked yolk and mascarpone cream. Egg.
• Torrone, sourced from Italy. Honey and whipped whites cooked for hours to a white nougat, set between wafers. Egg, vegetarian.
• Torrone Nurzia, sourced from Italy. A soft chocolate nougat from L'Aquila, cut rather than snapped. Egg, vegetarian.
• Torta 900, sourced from Italy. Two thin cocoa layers and one thick chocolate cream, chilled hard and cut cold. Egg, vegetarian.
• Torta Barozzi, sourced from Italy. Flourless, shallow and deliberately underbaked, so it sets as it cools rather than in the oven. Egg, vegetarian.
• Torta Caprese, sourced from Italy. A flourless almond and chocolate cake, deliberately damp in the middle. Egg, vegetarian.
• Torta della Nonna, sourced from Italy. A double-crusted pastry case of lemon crema under toasted pine nuts. Egg, vegetarian.
• Torta delle Rose, sourced from Italy. A brioche rolled, cut and stood on end so it bakes into a bunch of roses. Egg, vegetarian.
• Torta Mimosa, sourced from Italy. Covered in crumbled sponge so the surface looks like mimosa blossom. Egg, vegetarian.
• Torta Monferrina, sourced from Italy. Pumpkin and apple cooked down together before they ever meet the flour. Egg, vegetarian.
• Torta Paesana, sourced from Italy. Stale bread soaked to a slurry in milk, baked into a dense dark cake. Egg, vegetarian.
• Tortelli Cremaschi, sourced from Italy. Stuffed pasta with a sweet biscuit filling and no meat in it at all. Egg.
• Tortellini, sourced from Italy. Small squares wrapped round a fingertip, filled with pork and cured meat, served in broth. Pork, Beef, Egg.
• Tumact me Tulëz, sourced from Italy. Arbëreshë tagliatelle under pounded walnuts and toasted crumbs, with no cheese. Egg, vegetarian.
• Vincisgrassi, sourced from Italy. A Marche baked pasta with offal in the sauce and marsala in the dough. Chicken, Pork, Veal, Egg.
• Vitello Tonnato, sourced from Italy. Veal poached and cooled in its own broth, under a tuna and anchovy sauce. Veal, Fish, Egg.
• Zabaione, sourced from Italy. Yolks, sugar and marsala whisked over water until they treble in volume. Egg, vegetarian.
• Zuccotto, sourced from Italy. A dome lined with soaked sponge and filled with two ricotta creams. Egg.
• Zuppa Inglese, sourced from Italy. Sponge soaked in red alchermes under two cooked cremas, one vanilla and one chocolate. Egg.
• Zuppa Pavese, sourced from Italy. Hot broth poured over fried bread and a raw egg, which the broth alone cooks. Beef, Egg.

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