Category: Global Dishes

Lemon Pappardelle Pasta

Lemon Pappardelle Pasta
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There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
Servings Prep Time
6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
8 minutes
Lemon Pappardelle Pasta
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There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
Servings Prep Time
6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
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Instructions
  1. Cook the pasta in a large pot of boiling salted water until tender but still firm - approximately 4 minutes for fresh pasta or 8-10 minutes for boxed pasta.
  2. Meanwhile, whisk the olive oil, cheese and lemon juice in a large bowl.
  3. Drain the pasta, reserving 3/4 cup of the cooking liquid. Toss the pasta in the lemon sauce, adding in 1/4 at a time of the reserved cooking liquid until all of the pasta is moistened. Season with salt and pepper. Garnish with lemon zest and chopped parsley and serve hot!
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The Best Appetizer Straight From Italy

Antipasto

On our trip to Italy, our Editorial Art Director Alexis and her family enjoyed a meal together to celebrate reuniting with their extended family. One of the dishes they fell in love with was a grilled vegetable antipasto. The word antipasto means “before the meal” in Italian. The tradition of an antipasto stretches back to medieval times in Italy, when diners used to mingle over finger foods, both sweet and savory, before sitting down to eat. Early recipes include everything from sugared nuts to clotted cream to spiced ham. Now, antipasti platters can have anything from olives, roasted red peppers, marinated artichokes and mushrooms and pepperoncini, chunks of Parmesan, fresh mozzarella, fresh tomatoes, sauteed zucchini, broccoli rabe, nuts, salami, fresh ricotta and bread on the side.  We think there is no better way to start a meal, than with an abundant antipasto platter, artfully arranged with layers of meat, cheeses, vegetables and more. Get our recipe for the antipasto we enjoyed in Savona!

Grilled Vegetable Antipasto

Grilled Vegetable Antipasto
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The perfect "before the meal" meal, this grilled vegetable antipasto is quick, easy and delicious. Not to mention, it looks very beautiful, too!
Servings Prep Time
10 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
10 people 30 minutes
Cook Time
10 minutes
Grilled Vegetable Antipasto
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The perfect "before the meal" meal, this grilled vegetable antipasto is quick, easy and delicious. Not to mention, it looks very beautiful, too!
Servings Prep Time
10 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
10 people 30 minutes
Cook Time
10 minutes
Instructions
  1. Trim the ends eggplant, zucchini and yellow squash and slice them thinly horizontally. Seed and remove the stems on the bell peppers. Slice them in half so you have square shaped pieces, about 1 inch wide. Trim off the stems from the mushrooms and using a small spoon, scrape out and discard the black gills. Remove the outer layer of the pearl onion to expose the shiny skin.
  2. Combine all of the vegetables in a large bowl, drizzle with the olive oil, add some thyme and season with sea salt and pepper. Toss to coat the vegetables evenly. Let stand for 15 to 20 minutes to allow the vegetables to release some of their juices. Toss again just before grilling.
  3. While your vegetables rest, you will want to prep your grill but getting it really hot and oiling the grill rack. Working in batches, place the vegetables on the grill rack and cook, turning once, until blistered black and tender - about 4-5 minutes per side.
  4. Once done, transfer the vegetables to a platter. Drizzle with olive oil and season well with sea salt and pepper. Now comes the hardest part, arranging them! Starting with the eggplant, make a circle around the platter. Next up is the pearl onions, then the peppers and lastly the zucchini in the middle. Then serve!
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What’s Better Than Pizza & Salad?

Pizza and Salad

If asked what their favorite meal is, how many of your little citizens would say pizza? We know the majority of ours would (us included!). In a world of delicious, deliverable food right at your fingertips, it can be hard not to fall into the trap of ordering delivery instead of cooking. With a little extra energy and a few helping hands, you can take the next Friday family pizza night to a whole new level with our easy homemade pizza and a salad recipes!

Italian Chopped Salad

Italian Chopped Salad
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We had this delicious salad on our trip to Italy. Stuffed to the brim with great toppings like egg, olives and fresh tomatoes, it's guaranteed to please a crowd.
Servings Prep Time
8 servings 10 minutes
Cook Time
0 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
0 minutes
Italian Chopped Salad
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We had this delicious salad on our trip to Italy. Stuffed to the brim with great toppings like egg, olives and fresh tomatoes, it's guaranteed to please a crowd.
Servings Prep Time
8 servings 10 minutes
Cook Time
0 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
0 minutes
Ingredients
Servings: servings
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Instructions
  1. Chop your tomatoes into quarters. Chop or shred your mozzarella into bite sized pieces. Shred your lettuce and radicchio. Combine your lettuce, cabbage, tomatoes, corn and olives in a large mixing bowl.
  2. In a separate small bowl, whisk together olive oil, vinegar, salt and pepper. Spread evenly over the salad and mix to coat. Top with hard boiled egg, that has been halved and serve!
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Homemade Pasta Recipe

Nonna and Stella Making Pasta

Dinners aren’t always easy. In our house, the more veggies we introduce, the more blank stares we receive. Always a winner for us? Pasta. Sometimes we can’t fight it and I reach for the box. Seeing Stella make pasta with her family in Italy made it us think… Is this something we could actually do as a family in our own home? Turns out it is! The entire family had a ton of fun and the results were absolutely delicious. Give it a try and let us know what you think.

Fresh Homemade Pasta

homemade pasta recipe
Fresh Homemade Pasta
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Once you try a homemade pasta dish, it will be hard to go back to your usual boxed pasta. This recipe calls for eggs and flour but feel free to add in a dash of olive oil for taste or water if you find your dough to be too dry. Pair it with our Nonna's pasta sauce for your next family meal!
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
5 minutes 30 minutes
homemade pasta recipe
Fresh Homemade Pasta
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Once you try a homemade pasta dish, it will be hard to go back to your usual boxed pasta. This recipe calls for eggs and flour but feel free to add in a dash of olive oil for taste or water if you find your dough to be too dry. Pair it with our Nonna's pasta sauce for your next family meal!
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
5 minutes 30 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Mound the flour in the center of a large wooden board or counter top. Make a well in the center of the flour and add the eggs, olive oil and salt.
  2. Using a fork, beat the eggs together slowly beginning to incorporate the flour; starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
  3. When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
  4. Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky to the touch. (If you press your finger into the center of the dough it regains its shape).
  5. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
  6. Sprinkle a baking sheet generously with flour (note: at this point aim to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you're not working (rolled, cut or otherwise) with and keep it covered with a dishtowel). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.
  7. If you're using a pasta machine, set it to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers . Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
  8. Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, you can normally go to 6 or 7 setting.
  9. Cut the long stretch of dough into noodle-length sqaure sheets, usually about 12-inches. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.
  10. To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.
  11. If you don't have a pasta machine and you want to cut it by hand -- don't worry, it can be done! Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn't stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.
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