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Italian vegetables recipes

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

• Acquacotta, sourced from Italy. A long-cooked vegetable broth poured over stale bread, with an egg poached in it at the end. Egg.
• Acquasale, sourced from Italy. Stale bread wetted at the tap and dressed raw, with nothing cooked at any point. vegan.
• Agliata, sourced from Italy. A raw garlic sauce thickened with bread rather than egg, pounded rather than blended. vegan.
• Arrabbiata Sauce, sourced from Italy. Tomato, garlic and chilli cooked fast in oil, with no meat and no cheese anywhere in it. vegan.
• Breadsticks, sourced from Italy. Thin sticks stretched rather than rolled, baked until they snap. vegan.
• Bruschetta, sourced from Italy. Bread grilled over fire, rubbed with raw garlic while hot, and oiled before anything else. vegan.
• Cacio e Pepe, sourced from Italy. Three ingredients, where the sauce is made by emulsifying cheese into starchy water off the heat.
• Cannelloni, sourced from Italy. Pasta tubes piped full and baked under béchamel until the top blisters. Egg.
• Caponata, sourced from Italy. Aubergine and celery fried separately and brought together in a sweet-sour sauce, eaten cold. vegan.
• Caprese Salad, sourced from Italy. Three ingredients at room temperature, assembled and dressed at the last minute.
• Carciofi alla Giudia, sourced from Italy. Whole artichokes fried twice until the leaves open and crisp like petals. vegan.
• Carciofi alla Romana, sourced from Italy. Artichokes stuffed with mint and garlic and braised standing up in oil and water. vegan.
• Casunziei, sourced from Italy. Beetroot half-moons that bleed pink through the pasta, finished with poppy seeds. Egg.
• Cavatelli, sourced from Italy. Eggless pasta dragged into shells with a thumb, two ingredients and no machine. vegan.
• Ciabatta, sourced from Italy. A very wet dough folded rather than kneaded, handled as little as possible. vegan.
• Ciambotta, sourced from Italy. Summer vegetables fried apart and stewed together, so each keeps its own character. vegan.
• Ciceri e Tria, sourced from Italy. Chickpeas with pasta of which a third is fried rather than boiled. vegan.
• Coppia Ferrarese, sourced from Italy. A stiff lard dough rolled into ropes and twisted, baked until the arms snap.
• Corzetti, sourced from Italy. Coin-shaped pasta stamped with a carved wooden press, dressed with butter and marjoram. Egg.
• Crescentina Modenese, sourced from Italy. Small discs of lard dough fried until they puff hollow, split and filled at the table.
• 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.
• Culurgiones, sourced from Italy. Potato and mint parcels closed with a braided seam across the top.
• Fagottini, sourced from Italy. Little purses gathered and twisted at the top so they stand upright. Egg.
• Farinata, sourced from Italy. A chickpea batter rested for hours and baked in a fierce oven in a pan of hot oil. vegan.
• Fettuccine Alfredo, sourced from Italy. Fresh fettuccine emulsified with butter and parmesan and nothing else at all. Egg.
• Filone, sourced from Italy. A long plain loaf shaped by rolling, slashed once down its length. vegan.
• Focaccia, sourced from Italy. A wet oily dough dimpled under salted water, so the holes stay open. vegan.
• Focaccia Pugliese, sourced from Italy. A focaccia with boiled potato in the dough, topped with raw tomatoes and olives. vegan.
• Frico, sourced from Italy. Cheese and potato pressed into a pan until the underside forms a crust you can lift whole.
• Frittata, sourced from Italy. Eggs cooked slowly flat in a pan and finished under a grill, never folded. Egg.
• Garganelli, sourced from Italy. Egg pasta squares rolled on a ridged comb into quills, one at a time. Egg.
• 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.
• Insalata di Arance, sourced from Italy. Peeled orange rounds with fennel and olives, dressed without vinegar. vegan.
• Insalata Pantesca, sourced from Italy. Warm potato with salted capers, tomato and oregano, and no mayonnaise anywhere. vegan.
• Lagane e Ceci, sourced from Italy. Wide flat ribbons finished in the water the chickpeas cooked in. vegan.
• Lorighittas, sourced from Italy. A thread of dough looped twice and twisted into a ring between the fingers. vegan.
• Maccheroni alla Molinara, sourced from Italy. One enormous hand-pulled strand, tossed with pecorino in front of whoever is eating.
• Maccu, sourced from Italy. Dried split broad beans cooked until they collapse into a purée of their own accord. vegan.
• Malloreddus, sourced from Italy. Saffron semolina dragged down a ridged board into small ridged shells. vegan.
• Minestra di Ceci, sourced from Italy. Chickpea soup thickened by puréeing half of itself, with rosemary infused in oil. vegan.
• Minestrone, sourced from Italy. Many vegetables added in order of toughness, with a parmesan rind in the pot.
• Mozzarella in Carrozza, sourced from Italy. Mozzarella sealed between bread, dipped in egg and fried so nothing escapes. Egg.
• Orecchiette, sourced from Italy. Dragged flat with a knife and turned inside out over the thumb. vegan.
• Orzotto, sourced from Italy. Barley cooked risotto-style, which takes twice as long and needs no resting.
• Pancotto, sourced from Italy. Stale bread boiled to collapse with potatoes and bitter greens. vegan.
• Pane Frattau, sourced from Italy. Sheets of carasau softened in broth and layered with tomato, under a poached egg. Egg.
• Panelle, sourced from Italy. Chickpea batter cooked to a paste, set thin and cut into squares to fry. vegan.
• Panzanella, sourced from Italy. Bread soaked and squeezed dry, dressed with the juice the tomatoes give up. vegan.
• Panzerotti Pugliesi, sourced from Italy. Small filled dough pockets deep fried, not baked like a calzone.
• Pappa al Pomodoro, sourced from Italy. Bread cooked into tomato until it is a thick porridge, eaten warm. vegan.
• Parmigiana di Melanzane, sourced from Italy. Fried aubergine layered with tomato and cheese, with no breadcrumbs and no flour.
• Pasta â Paolina, sourced from Italy. A Lenten Neapolitan pasta with no meat, fish or cheese in it at all. vegan.
• Pasta al Forno, sourced from Italy. Short pasta baked in an open dish for the crust on top, with no besciamella.
• Pasta al Pomodoro, sourced from Italy. The sauce finished in the pan with the pasta and its water, not ladled over it. vegan.
• Pasta alla Norma, sourced from Italy. Fried aubergine in tomato with hard ricotta grated over, not crumbled.
• Pasta allo Scarpariello, sourced from Italy. A sauce of cherry tomatoes carrying far more cheese than it looks able to.
• Pasta con i Peperoni Cruschi, sourced from Italy. Dried sweet peppers fried for five seconds and crumbled over at the end.
• Penne alla Vodka, sourced from Italy. Tomato and cream brought together with vodka, which has to be cooked off.
• Peperonata, sourced from Italy. Peppers stewed down slowly in their own liquid, finished with a little vinegar. vegan.
• Pici, sourced from Italy. Thick uneven strands rolled under the palms, with no egg in the dough. vegan.
• Pizza al Taglio, sourced from Italy. A wet tray dough proved cold for two days, baked in steel and cut with scissors. vegetarian.
• Pizza Margherita, sourced from Italy. Three toppings on a napoletana base, with the basil tucked under the cheese. vegetarian.
• Pizza Marinara, sourced from Italy. The pizza with no cheese on it, which changes how it bakes. vegan.
• Pizza Napoletana, sourced from Italy. A slack 24-hour dough baked in about a minute, with almost nothing on it. vegetarian.
• Pizza Quattro Formaggi, sourced from Italy. Four cheeses with four melting points, so they go on in an order.
• Pizza Rossini, sourced from Italy. A baked margherita finished with chopped egg and mayonnaise off the heat. Egg, vegetarian.
• Pizzoccheri alla Valtellinese, sourced from Italy. Buckwheat ribbons boiled with cabbage and potato, layered with cheese and burnt butter.
• Polpettone di Melanzane, sourced from Italy. Aubergine and potato bound into a single baked loaf, with nothing layered. Egg.
• Ravioli, sourced from Italy. The method the filled pastas assume: sealing without air, and how thin is thin enough. Egg.
• Ribollita, sourced from Italy. A bean and cavolo nero soup with bread, boiled again the next day. vegan.
• Rustico Leccese, sourced from Italy. Two puff pastry discs sealed round mozzarella and thick besciamella. Egg.
• Scaccia, sourced from Italy. Dough rolled transparently thin and folded over its filling four times.
• Schlutzkrapfen, sourced from Italy. Half-moon ravioli on a rye dough, dressed with browned butter and chives. Egg.
• Sgabeo, sourced from Italy. Strips of bread dough deep fried and salted, eaten with cured meat. vegan.
• Spaghetti Aglio e Olio, sourced from Italy. Garlic brought slowly to blond in cold oil, emulsified with pasta water. vegan.
• Spaghetti all'Assassina, sourced from Italy. Raw spaghetti cooked in an iron pan in tomato water until it chars. vegan.
• Spaghetti alla carrettiera, sourced from Italy. Nothing is cooked but the pasta: garlic warmed in oil, pecorino emulsified off the heat.
• Spaghetti alla Nerano, sourced from Italy. Fried courgettes rested for hours, then melted into an emulsion with aged provolone.
• Strozzapreti, sourced from Italy. Strips rolled between both palms into twisted ropes and snapped off. vegan.
• Supplì, sourced from Italy. Cold risotto moulded round a mozzarella core and fried, so the cheese pulls into a thread. Egg.
• Taralli, sourced from Italy. Wine-and-oil rings boiled before they are baked, which is what makes them snap. vegan.
• Testaroli, sourced from Italy. A thin batter cooked on terracotta, then cut into lozenges and boiled like pasta.
• Tortelli Cremaschi, sourced from Italy. Stuffed pasta with a sweet biscuit filling and no meat in it at all. Egg.
• Trofie, sourced from Italy. Small spindles rolled under one palm, with a twist running the length. vegan.
• Tumact me Tulëz, sourced from Italy. Arbëreshë tagliatelle under pounded walnuts and toasted crumbs, with no cheese. Egg, vegetarian.

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