Introduction: Discovering the Soul of Italian Cuisine

By Joan Soru

chef du re

Effizzie Kitchen Foreign

Here’s a detailed compilation of classic Italian dishes along with their preparation methods:

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🇮🇹 Classic Italian Dishes & How to Prepare Them

1. Spaghetti Aglio e Olio (Naples, Campania)

Ingredients:

• 400g spaghetti

• 4 cloves garlic, thinly sliced

• 60ml extra virgin olive oil

• 1 tsp red chili flakes (optional)

• Fresh parsley, chopped

• Salt

Preparation:

1. Cook spaghetti in salted boiling water until al dente.

2. In a pan, sauté garlic in olive oil until golden. Add chili flakes if using.

3. Drain pasta, reserving some cooking water.

4. Toss pasta with the garlic oil, adding reserved water to loosen if needed.

5. Garnish with chopped parsley and serve immediately.

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2. Cacio e Pepe (Rome, Lazio)

Ingredients:

• 400g tonnarelli or spaghetti

• 200g Pecorino Romano cheese, finely grated

• 2 tsp freshly ground black pepper

• Salt

Preparation:

1. Cook pasta in salted water until al dente.

2. In a pan, toast black pepper until aromatic.

3. Add a ladle of pasta water to the pan.

4. Drain pasta and add to the pan.

5. Remove from heat, sprinkle in cheese, and toss vigorously to create a creamy sauce.

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3. Risotto alla Milanese (Milan, Lombardy)

Ingredients:

• 350g Arborio rice

• 1 small onion, finely chopped

• 50g butter

• 100ml dry white wine

• 1L hot beef or vegetable broth

• A pinch of saffron threads

• 50g grated Parmesan cheese

• Salt and pepper

Preparation:

1. Sauté onion in half the butter until translucent.

2. Add rice and toast for 2 minutes.

3. Pour in wine and let it evaporate.

4. Add saffron to the broth.

5. Gradually add broth to rice, stirring continuously until absorbed.

6. Once rice is al dente, stir in remaining butter and Parmesan. Season to taste.

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4. Parmigiana di Melanzane (Sicily)

Ingredients:

• 2 large eggplants, sliced

• 500ml tomato sauce

• 200g mozzarella cheese, sliced

• 100g grated Parmesan cheese

• Fresh basil leaves

• Olive oil

• Salt

Preparation:

1. Salt eggplant slices and let them sit to remove bitterness. Rinse and pat dry.

2. Fry eggplant slices until golden. Drain on paper towels.

3. In a baking dish, layer tomato sauce, eggplant, mozzarella, Parmesan, and basil. Repeat layers.

4. Bake at 180°C (356°F) for 30-35 minutes until bubbly and golden.

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5. Lasagna alla Bolognese (Bologna, Emilia-Romagna)

Ingredients:

• 12 lasagna noodles

• 500g ground beef

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 700ml tomato sauce

• 500ml béchamel sauce

• 200g grated Parmesan cheese

• Olive oil

• Salt and pepper

Preparation:

1. Sauté onion, carrots, and celery in olive oil. Add ground beef and cook until browned.

2. Pour in tomato sauce, season, and simmer for 30 minutes.

3. Cook lasagna noodles as per package instructions.

4. In a baking dish, layer noodles, meat sauce, béchamel, and Parmesan. Repeat layers.

5. Bake at 180°C (356°F) for 40 minutes until golden and bubbling.

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6. Polenta (Northern Italy)

Ingredients:

• 250g cornmeal

• 1L water

• 50g butter

• 50g grated Parmesan cheese

• Salt

Preparation:

1. Bring water to a boil, add salt.

2. Gradually whisk in cornmeal to prevent lumps.

3. Cook over low heat, stirring, for 45 minutes until thick.

4. Stir in butter and Parmesan before serving.

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7. Pasta alla Norma (Catania, Sicily)

Ingredients:

• 400g pasta (e.g., penne)

• 2 eggplants, diced

• 500ml tomato sauce

• 100g ricotta salata cheese, grated

• Fresh basil leaves

• Olive oil

• Salt

Preparation:

1. Fry diced eggplant until golden. Drain excess oil.

2. Heat tomato sauce, add fried eggplant, and simmer for 10 minutes.

3. Cook pasta until al dente, then mix with the sauce.

4. Serve topped with grated ricotta salata and fresh basil

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8. Gnocchi di Patate (Various Regions)

Ingredients:

• 1kg potatoes

• 300g all-purpose flour

• 1 egg

• Salt

Preparation:

1. Boil potatoes until tender, then peel and mash.

2. Mix mashed potatoes with flour, egg, and salt to form a dough.

3. Roll dough into ropes and cut into bite-sized pieces.

4. Boil gnocchi until they float, then serve with your choice of sauce.

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9. Pesto alla Genovese (Genoa, Liguria)

Ingredients:

• 2 cups fresh basil leaves

• 2 cloves garlic

• ¼ cup pine nuts

• ½ cup grated Parmesan cheese

• ½ cup extra virgin olive oil

• Salt

Preparation:

1. In a mortar and pestle or food processor, combine basil, garlic, and pine nuts.

2. Gradually add olive oil while blending until smooth.

3. Stir in Parmesan cheese and season with salt.

4. Toss with cooked pasta and serve.

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10. Bruschetta al Pomodoro (Central Italy)

Ingredients:

• 1 baguette, sliced

• 2 cloves garlic

• 4 ripe tomatoes, diced

• Fresh basil leaves, chopped

• Extra virgin olive oil

• Salt and pepper

Preparation:

1. Toast baguette slices until golden.

2. Rub each slice with a garlic clove.

3. In a bowl, mix diced tomatoes, basil, olive oil, salt, and pepper.

4. Spoon tomato mixture onto toasted bread and serve.