Tutte le ricette con Aglio
Coniglio alla ligureRabbit gently cooked with white wine, Taggiasca olives, pine nuts and aromatic herbs.
Arista al fornoVisit Tuscany’s arista seasons lean pork loin with garlic, fresh rosemary, salt and pepper. Kitchen twine keeps the roast in shape as it cooks with extra-virgin olive oil and white wine. Slice the meat thinly and serve it with the juices from the roasting pan. This measured recipe is for six people.
Cinghiale in umidoRed wine, aromatic vegetables and herbs give this Tuscan wild-boar stew its layered sauce. A day in the marinade comes before gentle covered cooking with tomato paste; the finished sauce clings to the tender pieces of meat.
Ragù di pecoraIn the Marsica area of Abruzzo, ragù di pecora turns mature sheep meat into a slow-cooked sauce. Chunks of shoulder simmer with onion, carrot, garlic and rosemary before peeled tomatoes are added for the final stage. The tender meat and its sauce pair well with potato gnocchi.
Agnolotti monferriniAgnolotti monferrini enclose a filling of beef, veal, ham and Savoy cabbage in thin pasta. The meats cook slowly with aromatics before being finely chopped and mixed with Parmigiano Reggiano, parsley and porcini. Small folds of dough hold the rich filling, finished with butter and the reserved meat juices.
Corzetti stampati del Levante alla salsa di pinoli e maggioranaStamped pasta rounds from Liguria’s Levante, dressed with a smooth sauce of pine nuts, garlic, marjoram, Parmigiano Reggiano and cream.
Zucchine alla scapeceFried zucchini rounds with garlic and fresh mint. Our version uses white wine vinegar and extra-virgin olive oil, with a refrigerated marinade.
Pollo alla CiociaraChicken pieces simmer under ripe tomatoes and strips of sweet Pontecorvo peppers, with garlic, dry white wine and fresh chili.
Bagna càuda con peperoniA warm Piedmontese garlic and salt-packed anchovy sauce, gently cooked with butter and extra-virgin olive oil and served here with raw red and yellow peppers.
Farinata di cavolo neroCavolo nero, cannellini beans and yellow maize flour make a thick Tuscan soup, finished with extra-virgin olive oil and black pepper.
Cavatelli al Ragù di MaialeMolise’s two-finger pasta in a pork rib ragù that simmers until the meat surrenders. The region Italy forgets makes the Sunday sauce it shouldn’t.
Ciambotta LucanaBasilicata’s summer vegetable stew: peppers, eggplant, potatoes, and tomatoes cooked separately, then married. The garden in one pot, without the mush.
Lenticchie di Castelluccio in UmidoThe tiny lentils of the Castelluccio plain stewed with soffritto and sausage: Umbrian mountain food, and Italy’s New Year’s good-luck supper.
Malloreddus alla CampidaneseSardinia’s saffron gnocchetti in a sausage and tomato ragù, finished with pecorino sardo: the Campidano plain’s feast-day standard.
Orecchiette alle Cime di RapaHand-shaped orecchiette with cime di rapa, anchovies, garlic and chile, finished with toasted breadcrumbs.
Ossobuco alla MilaneseCross-cut veal shanks braised in white wine until the marrow loosens, finished with gremolada. Milan serves it over saffron risotto; so should you.
Pasta alla NormaCatania’s tribute to Bellini: fried eggplant, tomato, basil, and a blizzard of ricotta salata over pasta. An opera in four flavors.
Pesce Spada alla BagnareseBagnara’s way with swordfish: steaks seared in olive oil and white wine, finished with a salmoriglio of lemon, capers, and parsley that does quietly what sauces do loudly.
RibollitaTuscany’s twice-cooked bread and vegetable soup, thick enough to eat with a fork: cavolo nero, cannellini beans, and stale bread reboiled into something far greater than its parts.
Spaghetti alla Chitarra con PallottineAbruzzo’s square-cut egg spaghetti, strung through the chitarra, with tomato sauce and the region’s tiny hand-rolled pallottine.
Spaghetti alle VongoleSpaghetti finished in clam liquor with garlic, olive oil and parsley: a glossy version in bianco.
Strangozzi al Tartufo NeroSpoleto’s eggless ribbons under Norcia’s black truffle: pounded warm with oil and garlic, never cooked, only persuaded.
Strascinati con Peperoni CruschiBasilicata’s dragged pasta with its crowning glory: Senise peppers flash-fried to a crimson crackle, crumbled over garlic oil and breadcrumbs.
Tiella bareseBari’s layered bake of rice, potatoes, and mussels: raw layers, mussel water, and an oven doing all the work. Its resemblance to paella is often put down to centuries of Spanish rule in Puglia, though no one can prove the link.
Trofie al Pesto GenoveseLigurian trofie with basil pesto, potatoes and green beans, dressed off the heat.