Tutte le ricette con Cipolla
Risotto con Pannerone e pereCarnaroli rice, diced pear and Pannerone come together in this risotto from the Lodigiano. A few cubes of cheese finish each plate.
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.
Brodera: risotto con costine di maialeBrodera draws its flavor from pork ribs slowly simmered with onion, carrot and celery. Their broth cooks the Arborio rice, then the tender ribs return to the plate above the buttery risotto. The dish belongs to the rice-growing country around Vercelli and Novara.
Pendolon con fagioli di Lamon e patateCooked Lamon beans and boiled potatoes become a firm dish. Our version uses an onion-and-pancetta soffritto.
Canederli in BrodoThe Dolomites’ bread dumplings, studded with speck and chives, poached and served in clear broth. Thrift turned into Sunday lunch.
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.
Fileja alla ’NdujaCalabria’s rod-rolled pasta in a sauce of melting ’nduja: Spilinga’s fiery spreadable salume dissolved into tomatoes until the heat glows instead of burns.
Frico con PatateFriuli’s golden cheese and potato cake: Montasio melted over softened potatoes and onion until the underside turns to a lacy crisp.
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.
Olive all’AscolanaTender Ascolana Tenera olives with a three-meat filling, breaded and fried until crisp.
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.
Parmigiana di MelanzaneThe Neapolitan way with eggplant: fried slices layered with tomato, basil, and two cheeses, baked until it slices like a promise kept.
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.
Risi e BisiVenice’s spring rite of rice and young peas, looser than a risotto, thicker than a soup, sweetened with a broth made from the pods themselves.
Risotto alla MilaneseMilan’s golden risotto: Carnaroli rice, real saffron threads, good broth, and the double richness of bone marrow and butter. The city on a plate.
Sarde in SaorVenice’s sweet-and-sour sardines: fried, then layered under slow-cooked onions with raisins and pine nuts, and left to mellow for a day or two.
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.
Tagliatelle al Ragù BologneseSlow beef and pancetta ragù on fresh egg tagliatelle, with a little tomato, milk and a long, gentle simmer.
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.
VincisgrassiThe Marche’s grand baked pasta: silkier than lasagne, layered with a chicken-liver-enriched ragù, besciamella, and patience across two days.
Vitello TonnatoPiedmontese veal sliced thin and dressed with a smooth tuna and caper sauce. Prepare ahead and keep chilled until serving.