From Giada’s Holiday recipes on Food Network
Prosciutto-Wrapped Turkey
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Recipe Types
italian
Latest Recipes
Mascarpone Cannoli Cheesecake
Mascarpone Cannoli Cheesecake is Giada’s Thanksgiving dessert.
Almond-Cinnamon Biscotti
Low-fat and from Bon Appetit.
Griddled Hazelnut-Chocolate Sandwiches
The key to this crispy and melty griddled sandwich is to use gianduiotto chocolate, a velvety, hazelnut-infused treat from the Piedmont region of Italy that comes wrapped up in miniature bars of gold. Choose your favorite white bread, but one without too many holes so as to keep the chocolate contained.
Spaghettino Sciué Sciué
The expression “sciué sciué” in Neapolitan dialect refers to something done quickly, easily, and well. This delicious spaghettino recipe with fresh tomatoes and toasted breadcrumbs comes together in 10 minutes.
Chicken Cacciatore-Veneto
Chef Michael Bonacini makes a signature dish of the Veneto – Chicken Cacciatore! This delicate-yet-hearty stew is heady with herbs, tomato and, of course, slow cooked chicken and vegetables!
Chicken Tortellini Soup with Kale
Chicken Tortellini Soup with Kale: Frozen cheese tortellini only need a 5-minute dip in the simmering broth to cook up perfectly. Don’t be tempted to just dump the whole can of tomatoes into the pot; draining them first concentrates the flavor.
Pan-Roasted Chicken with Grapes, Garlic and Rosemary
Cut a whole chicken into eight pieces, then roast it with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread.
Pasta al Forno
A Sunday pranzo favourite in my family, this baked pasta is crispy and crunchy at the corners, and smooth, soft and cheesy on the inside.
Cheesy Baked Spaghetti
This Cheesy Baked Spaghetti is easy to make, made with simple ingredients and done in about 30 minutes. One of the Best Pasta recipes Ever.
Barley Risotto with Beets and Greens
Aya Brackett Everyone needs a little attention now and then, but risotto isn’t as high maintenance as its reputation. When you make this, go for heartiness and satisfaction and choose the whole-grain barley, even though it takes longer to cook.
Chicken Cacciatore
A simple braise with wine, tomatoes, and onions defines this one-pot Italian dish.
Calzone
A number of Calzone recipes – choose whatever you have on hand.
Timpana (Baked Macaroni in Pastry)
In this traditional Maltese dish, pasta is tossed with a spiced meat sauce and baked in a puff-pastry shell.
Baked Broccoli Polenta with Roasted Mushrooms
This crispy baked polenta recipe with broccoli and roasted wild mushrooms works well as an easy, autumn side dish or meatless main course. Salad for President and Arty Parties author Julia Sherman shows us how it’s done.
Baked Barley Risotto With Mushrooms and Carrots
Wholesome and nutty in flavor, barley makes a superb alternative to arborio rice when making risotto, since it’s a grain that’s naturally plump and chewy when cooked. Make sure to use pearl barley, not hulled barley, since it cooks much faster and is more tender.
Aunt Mary’s Ricotta Pie
Eugenia Bone’s Aunt recipe. Lemon juice may be a substitute for lemon extract; vanilla was used instead.
Asparagus and Zucchini Frittata
Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.
Asparagus, Leek, and Mushroom Frittata
Frittatas are just about one of the easiest, nutrient-dense meals you can make….and they can be whipped up in minutes!
Apulian Pasta and Chickpeas
The comfort in this southern Italian dish, Apulian Chickpea Pasta, is off the charts!