If you put “Marry Me” in the title, it must be a dish to fall in love with, right? With this Marry Me Tortellini, that’s certainly the case. Inspired by the trendy “Marry Me Chicken”, this pasta version adds in chewy, cheesy tortellini for an even more indulgent twist. Rich, creamy, and packed with flavor, this pasta is about to become your new favorite.

Easy to make in one pan, using simple ingredients and ready in under 30 minutes, Marry Me Tortellini is perfect for easy, yet elevated, weeknight dinners, date nights at home, or even entertaining guests with minimal effort. Turns out, cheesy tortellini paired with fresh spinach and juicy sun-dried tomatoes in a luxurious cream sauce is love at first bite.

If you like this creamy pasta, try these other rich and delicious pasta recipes. This flavorful Butternut Squash Ravioli is simple with a silky sauce, and this Creamy Lobster Pasta is easy and elevated, perfect for entertaining.

Why You’ll Love This Recipe

• One-Pan Meal: Everything is assembled and cooked in just one pan – no extra pots or dishes required, which means an easy clean-up and no extra work.
• Packed With Flavor: This simple pasta dish is rich and creamy with a luxurious sauce and loaded with garlicky flavor and fresh seasonings.
• Uses Store-Bought Tortellini: Fresh, pillowy, cheesy tortellini you can find in the fridge or freezer section of the grocery store makes this recipe easy and convenient.
• Restaurant Quality At Home: With a rich, savory sauce, chewy pasta and fresh ingredients, this decadent pasta feels restaurant-worthy but is super simple to make in your own kitchen.
• Customizable: Easily add in proteins or change up the veggies or ingredients in this crowd favorite pasta dish.

Ingredients

• Cheese Tortellini: Fresh and tender, use your favorite store-bought version. I love keeping a pack of these on hand at all times.
• Olive Oil & Butter: For richness.
• Garlic: Use freshly minced for a nice, sharp and aromatic flavor
• Sun-Dried Tomatoes: Plump and juicy, we suggest using the ones packed in olive oil.
• Calabrian Chili Paste: For spice and a nice kick.
• Heavy Cream: To give the sauce that rich, luxurious texture.
• Parmesan Cheese: Sharp and nutty, freshly grate in a generous amount. Any hard Italian cheese works here.
• Spinach: Use fresh greens for the best flavor and pop of color.
• Basil: Mild and slightly sweet and peppery, fresh herbs make all the difference.
• Salt & Pepper: Seasoning is essential.

How To Make Marry Me Tortellini

1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Reserve 1/2 cup pasta water, then drain.

2. In a large skillet over medium heat, add olive oil, butter, and 1 Tablespoon of the reserved sun-dried tomato oil.

3. Add the garlic and cook for about 30 seconds, just until fragrant.

4. Stir in the chopped sun-dried tomatoes and Calabrian chili paste. Cook for 1–2 minutes to develop the flavor.

5. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes until slightly thickened.

6. Stir in the grated Parmesan cheese until smooth and creamy.

7. Add the fresh spinach and stir until just wilted.

8. Add the cooked tortellini to the skillet and toss gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce.

9. Reduce the heat to low. Stir in the torn basil. Season with salt and freshly ground black pepper to taste, then serve immediately.

Variations

• Add Protein: Try adding grilled chicken for some extra protein.
• Stir in Greens: Wilt in leafy greens like spinach or kale for added nutrients and color. Be generous, large amounts wilt down to almost nothing!
• Try Different Stuffed Pastas: Swap out cheese tortellini for another meat or flavor variation. You can even try ravioli or gnocchi for a different texture too.
• Lighten It Up: We love how rich and luxurious this pasta is, but you can use half-and-half instead of cream for a slightly lighter, but still just as silky, version.
• Add More Veggies: Add mushrooms or roasted red peppers, or whatever you might have on hand to bulk this dish up with nutrients and flavor.

What To Serve with Marry Me Tortellini

This Marry Me Tortellini is the perfect one pan meal that has everything in one dish, but it pairs beautifully with some of our favorite sides and apps:

• Simple Green Salad or Caesar Salad
• Italian Chopped Salad
• Grilled Peach Burrata Salad
• Caprese Salad
• Bruschetta al Pomodoro
• Roasted Vegetables
• Garlic Bread or Crusty Grilled Bread

Storage

Store leftover pasta in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over medium heat with a splash of stock, milk or cream to loosen the sauce.

We don’t actually suggest freezing this dish as thawing the tortellini and sauce could change the texture – the sauce can become slightly grainy and the pasta can turn mushy.

We recommend making this dish and enjoying it immediately after cooking, but if needed, you can make the sauce a day or two in advance, then when you’re ready to serve, reheat the sauce and add freshly cooked tortellini.

FAQs

More Delicious Pasta Recipes

• Spaghetti with Lemon Cream Sauce
• Baked Rigatoni and Sausage
• Seafood Linguine
• Ricotta and Spinach Gnocchi

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Marry Me Tortellini

This easy Marry Me Tortellini is a rich and creamy one pan pasta dish packed with bold flavor perfect for a weeknight dinner or any occasion. With less than 10 ingredients, it has gourmet taste that feels effortless.

Course Main Course, Pasta

Cuisine Italian

Keyword cremy tortellini, sun dried tomato tortellini, tortellini pasta with cream sauce

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 793kcal

Equipment

• 1 Large Pot
• 1 large skillet

Ingredients

• 20 ounces cheese tortellini about 2 standard packages; refrigerated or frozen
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 2-3 cloves garlic finely minced
• 1/2 cup sun-dried tomatoes drained and chopped (reserve 1 Tablespoon oil)
• 1 teaspoon Calabrian chili paste optional
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1/4 cup fresh basil torn (plus more for garnish)
• Salt to taste
• Black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Reserve 1/2 cup pasta water, then drain.
• In a large skillet over medium heat, add olive oil, butter, and 1 Tablespoon of the reserved sun-dried tomato oil.
• Add the garlic and cook for about 30 seconds, just until fragrant.
• Stir in the chopped sun-dried tomatoes and Calabrian chili paste. Cook for 1–2 minutes to develop the flavor.
• Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes until slightly thickened.
• Stir in the grated Parmesan cheese until smooth and creamy.
• Add the fresh spinach and stir until just wilted.
• Add the cooked tortellini to the skillet and toss gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
• Reduce the heat to low. Stir in the torn basil, season with salt and freshly ground black pepper to taste, and serve immediately.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over medium heat with a splash of stock, milk or cream to loosen the sauce.

Tips:

• Use high-quality Parmesan cheese for the best flavor and texture
• Do not overcook the tortellini—it should stay tender
• Keep the sauce slightly loose and glossy, not thick or heavy

Nutrition

Calories: 793kcal | Carbohydrates: 74g | Protein: 29g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 899mg | Potassium: 646mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2676IU | Vitamin C: 11mg | Calcium: 387mg | Iron: 5mg

The post Marry Me Tortellini appeared first on Italy In Your Kitchen.

One of the original Roman pasta dishes, there is nothing quite like traditional Carbonara Rigatoni. The perfect harmony of flavors and made with simple ingredients: just fresh pasta, good eggs, salty cheese and pancetta, and black pepper, plus the silkiest sauce, it’s like being in Rome every time you serve it.

What makes this Carbonara Rigatoni so special (and unbelievably satisfying!) is the rich and creamy sauce, yet there is actually no cream required at all — the sauce is created from eggs and cheese emulsified with hot pasta water. It’s a timeless pasta dish that’s crowd-pleasing comfort food at its finest, perfect for a cozy weeknight dinner with family, or an impressive Italian-inspired meal to entertain with.

If you like this classic pasta, try these other traditional favorites. This Pasta e Piselli is simple and satisfying, and this Spaghetti with Lemon Cream Sauce is always delicious.

Why You’ll Love This Recipe

• Authentic flavor with minimal ingredients: The beauty of this pasta is in its’ simplicity. With just a few simple ingredients, authentic, traditional flavor is achieved.
• Ready in about 30 minutes: With a simple process, this pasta comes together quickly so you’ll have dinner ready in no time.
• Restaurant-quality at home: You don’t need to go out for good-quality pasta. With this recipe, you can get that restaurant-style pasta at home easily (and it’s more affordable, too!).

What Is Carbonara?

Carbonara is a classic, very traditional Roman pasta dish known for it’s rich, creamy sauce. It’s usually made with guanciale, a rich and fatty uncured meat (or pancetta as a substitute), salty Pecorino Romano cheese, black pepper, and eggs, which help to create that velvety, rich sauce.

The luscious creaminess of the dish actually comes from the emulsification of the sauce and the technique – there isn’t any added cream!

Long, thin pasta, like spaghetti is commonly used, but rigatoni adds a heartier twist to the dish with ridges that hold the sauce beautifully.

Ingredients

• Rigatoni: The large, ridged tubes are perfect for holding the creamy sauce and crispy bits of guanciale.
• Pancetta: An Italian cured pork made from pork belly that adds rich flavor and crisp texture. You can also use traditional guanciale if you’re able to find it at the store.
• Egg Yolks & Whole Eggs: The key to the creamy, velvety sauce. The egg yolks emulsify with the hot pasta water and grated cheese for a rich and luscious (cream-free!) sauce.
• Pecorino Romano Cheese: Salty and sharp, this cheese is essential to classic carbonara. Freshly grate it yourself for the smoothest consistency.
• Black Pepper: Freshly cracked, this adds a spicy, robust bite.
• Pasta Water: A must-have ingredient and essential for creating that glossy, creamy sauce.

How To Make Carbonara Rigatoni

1. Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Before draining, reserve about 1½ cups of the pasta cooking water.

2. While the pasta cooks, place the pancetta in a large skillet set over medium-low heat. Cook slowly, stirring occasionally, until the fat has fully rendered and the pancetta is golden and crisp, about 10 to 12 minutes. Using a slotted spoon, transfer the pancetta to a plate and set aside. Do not discard the rendered fat.

3. In a large mixing bowl, whisk the egg yolks and whole egg until smooth. Add the finely grated Pecorino Romano cheese and freshly cracked black pepper and whisk until well combined.

4. Whisk in 1 to 2 Tablespoons of warm reserved pasta water to loosen the mixture slightly.

5. Add the cooked rigatoni to the skillet with the pancetta fat and toss to coat. Remove the skillet from the heat.

6. Transfer the hot pasta and any remaining pancetta fat from the skillet to the bowl with the egg and cheese mixture. Toss continuously until the sauce begins to thicken and coat the pasta.

7. Add reserved pasta water a little at a time, tossing constantly, until a silky, glossy sauce forms and flows into the rigatoni.

8. Fold in the crisp pancetta and serve immediately with additional Pecorino Romano cheese and freshly cracked black pepper if desired.

Expert Tips

• Add Eggs Off The Heat: Remove the pan from the heat before adding the eggs, to avoid scrambling.
• Toss Continuously: Once the eggs are added, toss the pasta continuously with the cheese and the pasta water to fully emulsify sauce for that silky smooth texture.
• Use freshly grated cheese: For the best, smoothest consistency, grate your own pecorino. It’ll melt the best.
• Reserve extra pasta water: This is liquid gold when cooking pasta. Reserve more than you might need, in case you need to adjust the consistency of the sauce later.
• Serve immediately: This pasta is best enjoyed right after cooking while it’s hot, fresh, and the sauce is the perfect texture.
• Add Peas: For an extra pop of color and getting your veggies in.
• Add Spice: A pinch of red pepper flakes will give this pasta a spicy kick. You can also add in garlic for extra, non-traditional but delicious, flavor.
• Try Bucatini or Spaghetti: Long, thin pasta is traditional and also a delicious choice for holding and twirling up the sauce.
• Use pancetta, guanciale, or thick-cut bacon. Guanciale can be tough to find, so pancetta or thick-cut bacon are two other easy options and just as delicious.

Storage

We really recommend serving this pasta immediately and enjoying it fresh, right after cooking. But if you have leftovers, they’re delicious the next day, too.

Store leftover pasta in an airtight container in the fridge for up to 2 days. To reheat, warm on the stovetop over medium heat with a splash of water to loosen the sauce. Rewarm the pasta gradually and avoid overheating, to prevent the sauce from scrambling.

Frequently Asked Questions

More Delicious Pasta Recipes

• Seafood Linguine
• Creamy Eggplant Pasta
• Burrata Pasta with Roasted Tomatoes
• Baked Rigatoni and Sausage

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Carbonara Rigatoni

This classic Carbonara Rigatoni is a rich and silky restaurant-quality pasta you can make at home in just 30 minutes. It's packed with savory flavor, and the perfect authentic pasta dinner for the whole family.

Course dinner, Pasta

Cuisine Italian

Keyword carbonara rigatoni, pancetta carbonara, pasta carbonara, rigatoni recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 665kcal

Equipment

• 1 Large Pot
• 1 large skillet
• 1 Mixing bowl

Ingredients

• 12 ounces rigatoni pasta
• 6 ounces pancetta (or guanciale) cut into small pieces
• 4 large egg yolks room temperature
• 1 large whole eggs room temperature
• 1 cup finely grated Pecorino Romano cheese
• 1 ½ teaspoons freshly cracked black pepper plus more to taste
• 1/2 tablespoon Kosher salt for pasta water

Instructions

• Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Before draining, reserve about 1 cup of the pasta cooking water.
• While the pasta cooks, place the pancetta in a large skillet set over medium-low heat. Cook slowly, stirring occasionally, until the fat has fully rendered and the pancetta is golden and crisp, about 10 to 12 minutes. Using a slotted spoon, transfer the pancetta to a plate and set aside. Do not discard the rendered fat.
• In a large mixing bowl, whisk the egg yolks and whole egg until smooth. Add the finely grated Pecorino Romano cheese and freshly cracked black pepper and whisk until well combined.
• Whisk in 1 to 2 Tablespoons of warm reserved pasta water to loosen the mixture slightly.
• Add the cooked rigatoni to the skillet with the pancetta fat and toss to coat. Remove the skillet from the heat.
• Transfer the hot pasta and any remaining pancetta fat from the skillet to the bowl with the egg and cheese mixture. Toss continuously until the sauce begins to thicken and coat the pasta.
• Add reserved pasta water a little at a time, tossing constantly, until a silky, glossy sauce forms and flows into the rigatoni.
• Fold in the crisp pancetta and serve immediately with additional Pecorino Romano cheese and freshly cracked black pepper if desired.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Expert Tips

• Add Eggs Off The Heat: Remove the pan from the heat before adding the eggs, to avoid scrambling.
• Toss Continuously: Once the eggs are added, toss the pasta continuously with the cheese and the pasta water to fully emulsify sauce for that silky smooth texture.
• Use freshly grated cheese: For the best, smoothest consistency, grate your own pecorino. It’ll melt the best.
• Reserve extra pasta water: This is liquid gold when cooking pasta. Reserve more than you might need, in case you need to adjust the consistency of the sauce later.
• Serve immediately: This pasta is best enjoyed right after cooking while it’s hot, fresh, and the sauce is the perfect texture.
• Add Peas: For an extra pop of color and getting your veggies in.
• Add Spice: A pinch of red pepper flakes will give this pasta a spicy kick. You can also add in garlic for extra, non-traditional but delicious, flavor.
• Try Bucatini or Spaghetti: Long, thin pasta is traditional and also a delicious choice for holding and twirling up the sauce.
• Use pancetta, guanciale, or thick-cut bacon. Guanciale can be tough to find, so pancetta or thick-cut bacon are two other easy options and just as delicious.

Storage

We really recommend serving this pasta immediately and enjoying it fresh, right after cooking. But if you have leftovers, they’re delicious the next day, too.

Store leftover pasta in an airtight container in the fridge for up to 2 days. To reheat, warm on the stovetop over medium heat with a splash of water to loosen the sauce. Rewarm the pasta gradually and avoid overheating, to prevent the sauce from scrambling.

Nutrition

Serving: 1serving | Calories: 665kcal | Carbohydrates: 66g | Protein: 29g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 289mg | Sodium: 1483mg | Potassium: 340mg | Fiber: 3g | Sugar: 3g | Vitamin A: 443IU | Calcium: 319mg | Iron: 2mg

The post Carbonara Rigatoni (Pasta alla Carbonara) appeared first on Italy In Your Kitchen.

Risotto is one of those Italian dishes that’s simply unmatched in texture and flavor. It’s all in the art of cooking it, and this Pea Risotto does not disappoint. Creamy arborio rice meets sweet peas for a fresh take on the classic dish. Not only is this recipe is one of my favorites, but it’s such a beautiful way to highlight seasonal produce. And you’re in luck! I’m giving you all my tips to make it perfectly tender.

Arborio rice is slowly cooked with warm broth until silky and tender, then finished with fresh peas and a generous shower of Parmesan for a savory and satisfying meal. Impressive and surprisingly easy to make, this Pea Risotto is elegant enough for entertaining, yet simple enough for a cozy weeknight dinner with family.

If you like this decadent one pot dish, try these other hearty favorites. This Pumpkin Risotto is another seasonal spin on the traditional, and we love this cozy Lemon Chicken Orzo Pasta.

Why You’ll Love This Recipe

• Fresh, vibrant flavor from sweet peas: Peas are naturally sweet and fresh in flavor, and have an earthy, “green” taste that pairs nicely with rich cheese and butter.
• Perfect side or main dish: This is hearty enough to be a vegetarian main, or a side dish served with a simple protein.
• Great for spring gatherings: Nothing says “spring has sprung” more than fresh peas. This recipe is the perfect way to celebrate the season.

What Is Risotto?

Risotto is a rich and creamy traditional Northern Italian rice dish made by slowly adding warm broth, wine, onion, butter, and Parmesan cheese to extra starchy, short-grain rice – usually Arborio or Carnaroli.

During cooking, stirring releases the rices’s natural starches, creating a creamy, decadent texture. Risotto should be slightly loose and silky — not dry or stiff.

Jenn’s Tip: Stir the risotto frequently as it cooks so the rice releases its natural starches and becomes creamy. Once the rice is tender, remove from the heat and vigorously stir in the butter and Parmesan cheese for a creamy finish.

Ingredients

• Arborio Rice: High in starch, this rice gives risotto its signature creamy texture. It’s an essential ingredient for the dish.
• Vegetable Stock: Either store-bought or homemade works well, the key is to add this gradually, by the ladleful. Don’t rush the process.
• Peas: Sweet in taste and a pop of color to give this dish an earthy, fresh flavor.
• Shallot & Garlic: Aromatics to flavor the risotto.
• White Wine: Tangy and bright, use something dry and acidic to balance out the richness from the cheese and butter.
• Butter: Use unsalted to control how salty the dish is.
• Olive oil: Use extra virgin olive oil to sauté the shallot and garlic and build the flavorful base of the risotto.
• Parmesan Cheese: Sharp and nutty, freshly grate your own.
• Chives: A subtle onion flavor and nice added color.
• Mint: The perfect fresh herb to pair beautifully with peas.
• Lemon Zest: For brightness.
• Salt & Pepper: Seasoning is always essential.

Substitutions

• Arborio rice is essential for the signature creamy texture. If you can’t find arborio, other high-starch rices like Carnaroli or Vialone Nano would work.
• Frozen peas work beautifully and are convenient. Fresh are lovely if you have them, but not a must.
• Substitute wine with extra broth if you’d like to skip the alcohol all together. Add a splash of lemon juice for extra brightness and depth of flavor, too.
• Pecorino Romano can replace Parmesan for sharper, tangier flavor.

How To Make Pea Risotto

1. In a small saucepan, bring the vegetable stock to a gentle simmer and keep warm over low heat.
2. In a wide heavy-bottomed pan or Dutch oven, heat the olive oil and 2 Tablespoons of the butter over medium heat. Add the shallot and cook for about 2 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds.

3. Add the Arborio rice and stir constantly for about 2 minutes, until the grains are well coated and the edges begin to turn slightly translucent.

4. Pour in the white wine and cook, stirring, until it is fully absorbed.
5. Add one ladle of warm stock and stir frequently until the liquid is absorbed. Continue adding stock one ladle at a time, stirring often and seasoning lightly with salt as you cook.

6. After about 20 minutes, begin tasting the rice. It should be tender but still slightly firm in the center.
7. Stir in the frozen peas and another small ladle of stock if needed. Cook for 2 to 3 minutes more until the peas are heated through and the risotto is creamy.

8. Remove from heat. Stir in the remaining 3 Tablespoons butter, the Parmesan cheese, mint, 1 Tablespoon of the chives, and the lemon zest. Taste and adjust seasoning with salt and pepper.
9. If the risotto becomes too thick, stir in a small splash of warm stock until it reaches a creamy consistency.
10. Spoon into bowls, garnish with the remaining chives, and serve immediately.

Storage

If you have leftovers, store them in the fridge for up to 3 days in airtight container. Reheat gently with a splash of broth or water to loosen slightly. Risotto thickens as it sits, so it will need it to bring it back to a smooth, creamy consistency.

We don’t recommend freezing risotto, as thawing will change the texture.

Variations

• Add crispy pancetta. Salty and crunchy, this would be a delicious addition.
• Stir in mascarpone for extra creaminess. To make it next-level indulgent.
• Add asparagus pieces. For even more spring freshness and flavor. Simply saute or blanch, then stir in at the end of cooking.
• Make vegan by skipping cheese and butter. Omit either or both, if preferred.

Frequently Asked Questions

More Decadent Italian Recipes

• Creamy Lobster Pasta
• Sunday Sauce
• Ricotta and Spinach Gnocchi
• Creamy Smoked Salmon Pasta

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Pea Risotto

This delicious Pea Risotto is the perfect balance of creamy comfort and bright flavor, and a fresh spring version of the creamy arborio rice dish. It's a restaurant-quality main that will impress the whole family.

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword arborio rice risotto, italian pea risotto, pea risotto, spring risotto, vegetarian risotto

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 576kcal

Equipment

• medium saucepan
• large skillet
• microplane or fine grater for Parmesean and lemon zest

Ingredients

• 1 ½ cups Arborio rice
• 6 cups warm vegetable stock plus more as needed
• 1 cup frozen peas
• 1 shallot finely minced
• 1 garlic clove minced
• ½ cup dry white wine
• 1 tablespoon olive oil
• 5 tablespoons unsalted butter divided
• 3/4 cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh chives divided
• 1 ½ teaspoons finely chopped fresh mint
• 1 teaspoon lemon zest
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

• In a small saucepan, bring the vegetable stock to a gentle simmer and keep warm over low heat.
• In a wide heavy-bottomed pan or Dutch oven, heat the olive oil and 2 Tablespoons of the butter over medium heat. Add the shallot and cook for about 2 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds.
• Add the Arborio rice and stir constantly for about 2 minutes, until the grains are well coated and the edges begin to turn slightly translucent.
• Pour in the white wine and cook, stirring, until it is fully absorbed.
• Add one ladle of warm stock and stir frequently until the liquid is absorbed. Continue adding stock one ladle at a time, stirring often and seasoning lightly with salt as you cook.
• After about 20 minutes, begin tasting the rice. It should be tender but still slightly firm in the center.
• Stir in the frozen peas and another small ladle of stock if needed. Cook for 2 to 3 minutes more until the peas are heated through and the risotto is creamy.
• Remove from heat. Stir in the remaining 3 Tablespoons butter, the Parmesan cheese, mint, 1 Tablespoon of the chives, and the lemon zest. Taste and adjust seasoning with salt and pepper.
• If the risotto becomes too thick, stir in a small splash of warm stock until it reaches a creamy consistency.
• Spoon into bowls, garnish with the remaining chives, and serve immediately.

Notes

Storage:

• If you have leftovers, store them in the fridge for up to 3 days in an airtight container. Reheat gently with a splash of broth or water to loosen slightly. Risotto thickens as it sits, so you will need to bring it back to a smooth, creamy consistency.
• We don’t recommend freezing, as thawing will change the texture.

Expert Tips:

• Keep broth warm. Keep it at a low simmer so it’s warm each time it’s added. This will ensure the rice cooks properly and evenly, so the risotto has the right texture. Adding cold broth can shock the rice, preventing it from releasing all of that beautiful starch.
• Stir frequently but gently. This will help to release the starch for that creamy texture, while maintaining the integrity of the grains. Stirring too aggressively could break them.
• Do not rush the cooking process. This is key. Risotto is a labor of love that’s worth every minute. Slowly add the liquid one ladle at a time, and wait until it’s mostly absorbed before adding more. This is essential for creating that luscious, silky texture.
• Risotto should flow slowly when plated. The end result should be creamy and thick, but slightly loose. You don’t want a heavy, dense serving of risotto.
• Serve immediately for the best texture. Risotto is best served hot and fresh, straight from the stove, when it’s the creamiest and silkiest.

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 72g | Protein: 14g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1717mg | Potassium: 213mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1612IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 4mg

The post Pea Risotto appeared first on Italy In Your Kitchen.

I love finding ways to serve salmon in an interesting way. It’s tender and buttery, so it felt like the perfect fit for piccata. Salmon Piccata is a savory seafood twist on the classic Italian piccata – lighter than chicken but just as flavorful. It comes together so quickly (30 minutes!), making it the perfect meal for weeknight dinners, dinner parties, or date night at home.

Salmon Piccata is made with tender, pan-seared salmon that gets topped with a silky lemon butter caper sauce that’s fresh, briny, and perfectly balanced. It’s next-level delicious and pairs beautifully with pasta, rice or vegetables, making it the ideal dinner for the whole family.

If you like this bright and flavorful dish, try these other lemony recipes. These Chicken Piccata Meatballs are a delicious spin on a classic, and we love this easy Spaghetti With Lemon Cream Sauce.

Why You’ll Love This Recipe

• Quick and easy: With just a handful of ingredients and a quick cooking method, this comes together fast and can be ready in 25–30 minutes. This is dinner you can get on the table, fast.
• Big flavor from simple ingredients: Good quality salmon is paired with a savory butter sauce and tangy, briny capers for an easy meal that has big flavor payoff.
• Light yet satisfying: This recipe is low-carb and won’t weigh you down, and the big, bold flavors make the dish unbelievably satisfying. Plus, because salmon is naturally high in protein, it fills you up without feeling heavy. 

What is Piccata?

Piccata is a traditional Italian cooking preparation where thinly pounded meat, typically veal or chicken, is dredged in flour, sauteed, and served in a bright, tangy sauce made with lemon juice, butter and capers.

Salmon Piccata is a flavorful seafood version that provides a rich, flaky base that pairs beautifully with the signature, bright sauce.

Ingredients

• Salmon: Buttery, tender and flaky, use center-cut fillets with skin on or off. Both will get that crisp, pan-sear.
• Salt & Pepper: Don’t be afraid to season generously.
• Olive Oil: This will give the salmon a nice sear.
• Shallot: Provides a nice aromatic flavor.
• White Wine: For the sauce, use something dry, bright and acidic.
• Chicken Broth: Store-bought or homemade works.
• Lemon Juice: Bright, tangy, and a signature flavor to piccata.
• Capers: Briny, bold pops of flavor – there’s really nothing like these. They’re another signature ingredient for classic piccata.
• Butter: To finish the rich, glossy sauce. Use unsalted, as the capers can be quite salty.
• Parsley: A final pop of color, and a bright and citrusy finish. Fresh is a must!

How To Make Salmon Piccata

1. Pat the salmon fillets dry with paper towels. Season evenly on both sides with the kosher salt and black pepper.

2. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, place the salmon skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent curling.

3. Cook the salmon skin-side down for 4 to 5 minutes, until the flesh is mostly opaque and cooked about three-quarters of the way up the sides.

4. Flip the salmon and cook for an additional 1 to 2 minutes, just until cooked through. Remove the salmon from the pan and set aside.

5. Reduce the heat to medium. Add the minced shallot to the same pan and sauté for 1 to 2 minutes, until softened but not browned.

6. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, about 2 to 3 minutes.

7. Add the chicken broth and lemon juice. Bring to a gentle simmer and cook for 3 to 5 minutes to slightly reduce.

8. Stir in the capers. Turn off the heat and whisk in the cold butter until the sauce is smooth and glossy.

9. Stir in the chopped parsley.

10. Return the salmon to the pan or plate the salmon and spoon the sauce around and lightly over the top. Serve immediately.

What To Serve With Salmon Piccata

Salmon Picatta is perfectly light and flavorful, and pairs beautifully with our favorite ideas here,

• Angel hair pasta: Tender and light, this will bulk up the dish.
• Roasted asparagus: Simple and colorful.
• Steamed green beans: Another quick and easy side.
• Arugula salad: Peppery and sharp, a nice flavor pairing to the bright sauce.
• Rice pilaf: To soak up that rich, buttery lemon sauce.

Storage

You can store salmon piccata leftovers in an airtight container in the fridge for up to 3 days. We recommend storing it in the lemon-butter sauce to keep it moist. To reheat, warm gently on the stove over medium heat for about 5-10 minutes. Alternatively, you can reheat in the microwave in 30 second intervals, in a pinch.

Variations

• Add cherry tomatoes. For a pop of color and fresh flavor.
• Add a splash of cream. Not necessarily traditional, but this will make the sauce extra rich and decadent.
• Make it dairy-free. If you’d like to skip the butter and make this dish completely dairy-free, simply build the sauce with olive oil.
• Swap salmon for trout or cod. Try a flaky, meaty white fish for a slightly different flavor profile.

Frequently Asked Questions

More Delicious Seafood Recipes

• Creamy Smoked Salmon Pasta
• Seafood Linguine
• Spicy Shrimp Pasta
• Creamy Lobster Pasta

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Salmon Piccata

This bright and buttery Salmon Piccata is an easy and flavorful twist on the classic Italian recipe, perfect for elegant weekend entertaining or a flavorful weeknight meal that comes together effortlessly.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 389kcal

Ingredients

• 4 salmon fillets 6 ounces each, skin on
• 1 Teaspoon kosher salt
• 1/2 Teaspoon freshly ground black pepper
• 2 Tablespoons extra virgin olive oil
• 1 small shallot finely minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 3 Tablespoons freshly squeezed lemon juice about 1 large lemon
• 2 Tablespoons capers drained and lightly rinsed
• 2 Tablespoons unsalted butter
• 2 Tablespoons finely chopped fresh flat-leaf parsley

Instructions

• Pat the salmon fillets dry with paper towels. Season evenly on both sides with the kosher salt and black pepper.
• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, place the salmon skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent curling.
• Cook the salmon skin-side down for 4 to 5 minutes, until the flesh is mostly opaque and cooked about three-quarters of the way up the sides.
• Flip the salmon and cook for an additional 1 to 2 minutes, just until cooked through. Remove the salmon from the pan and set aside.
• Reduce the heat to medium. Add the minced shallot to the same pan and sauté for 1 to 2 minutes, until softened but not browned.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, about 2 to 3 minutes.
• Add the chicken broth and lemon juice. Bring to a gentle simmer and cook for 3-5 minutes to slightly reduce.
• Stir in the capers. Turn off the heat and whisk in the cold butter until the sauce is smooth and glossy.
• Stir in the chopped parsley.
• Return the salmon to the pan or plate the salmon and spoon the sauce around and lightly over the top. Serve immediately.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. We recommend storing it in the lemon-butter sauce to keep it moist. To reheat, warm gently on the stove over medium heat for about 5-10 minutes. Alternatively, you can reheat in the microwave in 30 second intervals, in a pinch.

Nutrition

Calories: 389kcal | Carbohydrates: 3g | Protein: 34g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 880mg | Potassium: 910mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg

The post Salmon Piccata appeared first on Italy In Your Kitchen.

Every time I make Chicken Saltimbocca, I’m reminded why we love it so much. It’s just that good. Saltimbocca literally translates to “jumps in the mouth” which is reason enough to make this flavorful Italian main, but just one bite clearly explains why. Made with tender chicken cutlets layered with crispy, salty prosciutto and fresh sage, this traditional dish is a favorite for good reason.

This Chicken Saltimbocca is finished with a rich and decadent buttery white wine pan sauce that’s bright, savory, and incredibly flavorful. Truly, once it hits the plate you won’t be able to get enough. This dish pairs beautifully with pasta, potatoes, roasted vegetables or simple greens, making it perfect to serve for dinner parties, date night, or an elevated weeknight meal.

If you like this flavor-packed chicken recipe, try these other simple, satisfying ideas. We love these Italian Chicken Cutlets for any occasion, and these Chicken Piccata Meatballs for a tasty twist on tradition.

Why You’ll Love This Recipe

• Restaurant-quality at home: This dish is easy enough to make at home, and it tastes like restaurant quality, without the hassle or price tag. No need to go out for great Italian food.
• Ready in about 30 minutes: With just a few, simple steps, this comes together quickly. You can make this fast, hassle-free.
• Simple ingredients: This recipe calls for simple, good quality ingredients you’re familiar with. They’re easy to shop for and cook with, and turn into a flavor-packed dish the whole family loves.

What is Chicken Saltimbocca?

Chicken saltimbocca is inspired by the classic Roman dish, traditionally made with veal. This version features thinly pounded chicken cutlets, pan-seared until crispy, and topped with salty prosciutto and fresh sage leaves. They get finished in a rich and savory wine-butter sauce.

Both veal and chicken are delicious in this dish, but we find that chicken can be a bit more accessible, family-friendly variation.

Ingredients

• Chicken: Thinly pounded, for even cooking and the best results.
• Prosciutto: Crispy and salty, an essential layer for saltimbocca.
• Sage: Use fresh leaves. A signature ingredient for this dish.
• All-Purpose Flour: To dredge the chicken and achieve that crispy coating.
• Butter: For searing the chicken and added richness.
• Olive Oil: Use a good quality extra virgin olive oil.
• White Wine: Use something bright and crisp you’d like to drink. This will deglaze the pan and build the rich, savory sauce.
• Salt & Pepper: Season generously, always.

How To Make Chicken Saltimbocca

1. Pound the chicken cutlets evenly to about ¼-inch-thick. Season lightly on both sides with salt and black pepper.

2. Lay one slice of prosciutto over each cutlet and press firmly so it adheres.

3. Lightly dredge both sides of each cutlet in flour, shaking off excess. The coating should be very thin.

4. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat until the oil shimmers.

5. Place the chicken in the skillet prosciutto-side down first. Cook for 2–3 minutes until the prosciutto sets and lightly crisps at the edges. Flip and cook another 1–2 minutes until the chicken is just cooked through. Transfer to a plate.

6. Reduce heat slightly. Add 1 tablespoon of butter to the pan. Add the sage leaves and let them sizzle gently for 10–15 seconds until fragrant.

7. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until slightly reduced.

8. Swirl in the remaining 1 tablespoon butter until the sauce is glossy.

9. Return the chicken to the skillet briefly to coat in the sauce. Spoon the sage wine sauce over the top and serve immediately.

Substitutions and Variations

• Prosciutto adds saltiness and crisp texture: Thin, delicate ribbons are ideal, as they crisp up perfectly. Avoid using overly thick slices – they won’t crisp as well and could have a tough texture.
• Use dry white wine: Something crisp, bright and acidic, like a Pinot Grigio or Sauvignon Blanc will create the best flavored sauce and balances out the rich butter
• Fresh sage is essential: This dish is made with so few ingredients, it’s important to include all of them. Fresh sage is a key ingredient here for authentic flavor – a dash of dried will not do it.
• Substitute additional broth: If you decide to skip the wine, create the sauce with more broth plus a splash of fresh lemon juice for a touch of acidity.
• Add capers for brightness: This dish is simple and perfect as is, but the addition of bright, tangy capers is delicious and compliments the butter-wine sauce nicely.
• Add cream for a richer sauce: A splash of heavy cream takes the rich sauce to an indulgent level. It’s creamy and luxurious and a bit different than the classic.
• Make dairy-free by using only olive oil: You can easily make this a dairy-free recipe by omitting the butter. Simply use all olive oil as your fat for an equally delicious version.
• Try pork cutlets instead of chicken: Thinly pounded pork cutlets are a tasty variation on this dish. Lean and flavorful, they’re a delicious and easily accessibly (and affordable) substitute if you’re looking to change it up from time to time.

What To Serve With Chicken Saltimbocca

Chicken Saltimbocca is a satisfying main dish. Serve it alongside some of our favorite sides for a well-rounded, delicious meal.

• Angel hair pasta or spaghetti: Tender, chewy pasta is always a great with sauce chicken.
• Mashed potatoes: Smooth and creamy, another perfect pairing with the tender chicken.
• Lemon risotto: Rich and flavorful, for an irresistible dinner.
• Sautéed spinach or roasted asparagus: Simple and complimentary to round out the richness of the chicken saltimbocca.
• Crusty Italian bread: To soak up all of that delicious, buttery sauce.

Storage

Chicken Saltimbocca is best enjoyed right after cooking, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, either on the stovetop over medium heat with a splash of stock to loosen the sauce, or in the microwave in 30 second intervals.

You can freeze leftovers in an airtight container for up to 2 months, although the texture might change slightly. Thaw in the fridge overnight before you’re ready to serve again, and warm on the stovetop with a splash of stock to bring the sauce back together.

Frequently Asked Questions

More Easy Italian Recipes

• Italian Chicken Cutlets
• Sunday Sauce
• Slow Cooker Osso Bucco
• Italian Lemon Ricotta Cake

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Chicken Saltimbocca

This Chicken Saltimbocca is a simple, yet elegant Italian dish that comes together in less than 30 minutes, for a rich and satisfying chicken dinner that's perfect for weeknights or entertaining.

Course Main Course

Cuisine Italian

Keyword 30 minute meals, italian chicken recipe, prosciutto chicken, weeknight italian dinner

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 461kcal

Equipment

• large skillet

Ingredients

• 4 thin chicken cutlets pounded to ¼-inch thickness
• 4 thin slices prosciutto
• 10-12 fresh sage leaves
• ¼ cup all-purpose flour for light dredging
• 3-4 tablespoons olive oil
• 3 tablespoons unsalted butter divided
• 3/4 cup dry white wine such as Pinot Grigio
• kosher salt, to season
• freshly cracked black pepper, to season

Instructions

• Pound the chicken cutlets evenly to about ¼-inch thick. Season lightly on both sides with salt and black pepper (the prosciutto adds saltiness).
• Lay one slice of prosciutto over each cutlet and press firmly so it adheres.
• Lightly dredge both sides of each cutlet in flour, shaking off excess. The coating should be very thin.
• Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat until the oil shimmers.
• Place the chicken in the skillet prosciutto-side down first. Cook for 2–3 minutes until the prosciutto sets and lightly crisps at the edges. Flip and cook another 1–2 minutes until the chicken is just cooked through. Transfer to a plate.
• Reduce heat slightly. Add 1 tablespoon of butter to the pan. Add the sage leaves and let them sizzle gently for 10–15 seconds until fragrant.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced and the sauce has lightly thickened.
• Swirl in the remaining 1 tablespoon butter until the sauce is glossy.
• Return the chicken to the skillet briefly to coat in the sauce. Spoon the sage wine sauce over the top and serve immediately.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, either on the stovetop over medium heat with a splash of stock to loosen the sauce, or in the microwave in 30 second intervals.

Tips:

• Pound chicken evenly: Don’t skip this step, it’s worth it for quick and even cooking, and will yield the best texture.
• Do not overcook: Thin cutlets cook fast, so don’t walk away from the pan. You don’t want overcooked, dried out or rubbery chicken.
• Let prosciutto crisp slightly: Prosciutto has wonderful flavor that’s only enhanced once it’s crisped up. It’s a nice bite with the tender chicken,.
• Deglaze thoroughly: Be sure to scrape up all of those delicious browned bits at the bottom of the pan once the wine is added for maximum flavor in the sauce.
• Use a stainless steel pan: These conduct the best heat evenly, so using this type of pan will ensure the chicken is nice and browned.

Nutrition

Calories: 461kcal | Carbohydrates: 7g | Protein: 38g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 137mg | Sodium: 254mg | Potassium: 688mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

The post Chicken Saltimbocca appeared first on Italy In Your Kitchen.

Over the years, I’ve tested and refined this almond ricotta cake many times to get the texture just right. The best Italian cakes are often the simplest ones, and this recipe proves it. With easy-to-find ingredients and a straightforward method, it’s the kind of cake anyone can make at home.

In Italy, cakes like this are often served in the morning with coffee, and that’s one of my favorite ways to enjoy them. This is the cake I make whenever I know we have company coming. I bake it ahead of time and leave it on the counter so guests can slice a piece with coffee in the morning or enjoy it as a simple dessert after dinner.

I do the same thing with my lemon ricotta cake and lemon ricotta cookies, two other Italian-inspired desserts that are always favorites when we have friends or family visiting. Like those recipes, this cake is moist, light, not overly sweet, and it stays tender for days. If you’re looking for a simple almond ricotta cake recipe that stays moist, tender, and light, this Italian classic is one you’ll make again and again.

Why You’ll Love This Recipe

• Perfect for beginner bakers. This is a simple, foolproof ricotta cake recipe with straightforward steps and no special equipment required.
• Uses pantry staples. Everything in this almond ricotta cake can be found at most grocery stores, and many of the ingredients are likely already in your kitchen.
• Classic Italian flavor. It’s rich, moist, and full of almond flavor with that bakery-quality texture you expect from a traditional Italian cake.
• Stays moist for days. Thanks to the ricotta and almond flour, this cake holds its texture beautifully and doesn’t dry out quickly.
• Great for entertaining. It’s elegant enough for holidays but simple enough to serve on a regular weekday with coffee.

Jenn’s Tip: Drain the ricotta well before using. Place the ricotta in a fine mesh strainer set over a bowl and refrigerate for at least 1 to 2 hours to remove excess moisture. This simple step helps prevent the cake from becoming dense or damp and ensures a light, tender crumb.

Ingredients

• Unsalted butter — Adds richness and structure to the cake while creating a tender crumb
• Granulated sugar — Sweetens the cake and helps create a soft, moist texture
• Vanilla extract — Adds warmth and depth to balance the almond flavor
• Almond extract — Enhances the natural almond flavor in the cake without overpowering it
• Eggs — Provide structure and help the cake rise properly
• Whole milk ricotta — Keeps the cake incredibly moist and tender without making it heavy
• Finely ground blanched almond flour — Gives the cake its soft texture and subtle almond flavor
• Baking powder — Helps the cake rise and keeps the crumb light
• Kosher salt — Balances sweetness and enhances flavor
• Powdered sugar — A simple dusting adds an elegant finishing touch

How to Make Almond Ricotta Cake

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly butter the parchment.

2. In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 2 minutes, until smooth, pale, and slightly lightened.
4. Add the vanilla extract and almond extract and mix until combined.
5. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
6. Add the drained ricotta and mix on low speed just until fully incorporated.
7. Add the dry ingredients and mix on low speed just until combined. Do not overmix.
8. Pour the batter into the prepared pan and smooth the top.

9. Bake for 45 to 55 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for at least 30 minutes. Run a knife around the edges, invert onto a plate, remove the parchment, then flip right side up.

11. Cool completely before dusting with powdered sugar and slicing.

Storage & Freezing

This almond ricotta cake keeps beautifully because of the ricotta and almond flour. Store the cake loosely covered at room temperature for up to 2 days. For longer storage, cover and refrigerate for up to 4 days. Bring to room temperature before serving for the best texture. This cake also freezes very well.

Slice the cooled cake, wrap each piece individually in plastic wrap, and place the slices in a freezer-safe container or bag. Freeze for up to 2 months and thaw at room temperature before serving.

FAQ’s

More Italian Dessert Recipes

If you enjoyed this almond ricotta cake, here are a few more Italian dessert recipes to try:

• Lemon Ricotta Cake
• Peach Crostata
• Cannoli Cream Filling
• Lemon Ricotta Cookies

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Almond Ricotta Cake

This Almond Ricotta Cake is a classic Italian cake recipe that’s easy to make with no special equipment and uses pantry ingredients. It’s rich and moist with bakery-quality flavor right in your own kitchen.

Course Dessert

Cuisine Italian

Keyword almond flour cake, almond ricotta cake, italian dessert, italian ricotta cake, ricotta cake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 people

Calories 521kcal

Equipment

• 9-inch round cake pan
• parchment paper

Ingredients

• 5 ounces unsalted butter softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 large eggs room temperature
• 15 ounces whole milk ricotta well drained
• 2¼ cups finely ground blanched almond flour
• 2½ teaspoons baking powder
• ½ teaspoon kosher salt
• Powdered sugar for dusting

Instructions

• Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment.
• In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for about 2 minutes, until pale and creamy.
• Add vanilla extract and almond extract and mix until combined.
• Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
• Add drained ricotta and mix on low speed just until fully incorporated.
• Add the dry ingredients and mix on low speed just until combined. Do not overmix.
• Pour batter into prepared pan and smooth the top.
• Bake for 45 to 55 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for at least 30 minutes. Run a knife around the edges, invert onto a plate, remove the parchment, then flip right side up.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• Drain the ricotta well before using. Place the ricotta in a fine-mesh strainer or cheesecloth-lined sieve over a bowl and refrigerate for at least 1–2 hours. Excess moisture can make the cake crumb feel damp.
• Cream the butter and sugar for the full 2 minutes. This step adds air to the batter and helps create a lighter texture.
• Let the cake cool completely before slicing. The cake firms up as it cools and will slice much more cleanly.
• Storage: Store loosely covered at room temperature for up to 2–3 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.
• Freezing tip: This cake freezes beautifully. Slice and wrap individual pieces tightly, then freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 34g | Protein: 15g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 348mg | Potassium: 85mg | Fiber: 3g | Sugar: 26g | Vitamin A: 768IU | Calcium: 264mg | Iron: 2mg

The post Almond Ricotta Cake appeared first on Italy In Your Kitchen.

Salads can get a bad rap, but a chopped salad? That’s a different (and very delicious!) story. There’s something about them that just tastes different – they’re easy to make and fun to eat. In this Italian Chopped Salad, everything is finely chopped so you get a little bit of everything…in every bite. And this salad is light but packed with big flavor, so it’s no wonder it’s requested, regularly.

This Italian Chopped Salad hits all the right flavor and texture notes – it’s loaded with crisp lettuce, savory meat, creamy cheese, and a zesty red wine vinaigrette. We love that it’s easily customizable too, and the dressing can be made in advance, making it ideal for meal prep. When all is said and chopped, it’s the perfect hearty lunch, dinner side, or a crowd-pleasing potluck dish!

If you like this quick and easy recipe, try these other flavorful ideas. We love these refreshing Melon Prosciutto Skewers and these Chicken Parm Sliders for a crowd.

Why You’ll Love This Recipe

• Big Italian deli flavors in salad form: This salad has everything that a classic Italian sandwich does. From savory deli meats, crunchy fresh vegetables and a tangy oil and vinegar dressing, this salad is everything you crave from the traditional Italian sandwich, by the forkful.
• Ready in 20 minutes: With minimal prep and a simple dressing, this salad can be ready and served in no time.
• Perfect balance of creamy, salty, and tangy: This salad is the perfect flavor and texture combination. With thinly sliced deli meats, salt, and tangy vinagrette, this salad is perfectly balanced.
• Easily customizable: Just like building a sandwich, you can pick and choose what you’d like and customize this salad. Add in any deli meats you love, your favorite cheese, or subsitute any veggies. Enjoy it a different way, every time.
• Great for entertaining: A big crunchy salad full of delicious, familiar flavors is ideal to serve to a crowd. 

Ingredients

For The Salad:

• Romaine Lettuce: Crunchy and crisp, the ideal green for this salad.
• Radicchio: Peppery and colorful.
• Soppressata: A spicy cured meat, and signature to a good Italian sandwich.
• Provolone: Sharp and creamy, another essential Italian sandwich ingredient.
• Cherry Tomatoes: A fresh burst of flavor and color.
• Cannellini beans: For added texture and protein.
• Castelvetrano Olives: Buttery and mild, with a subtle savory flavor that balances the richness of the meat and cheese.
• Parsley: Fresh and citrusy.

For The Dressing:

• Red Wine Vinegar: Tangy and acidic, the perfect flavor pairing to cut through the richness of the meat and cheese.
• Olive Oil: Use a good quality, fruity extra virgin olive oil as the base for the dressing.
• Dijon Mustard: Sharp in flavor to add a spicy heat.
• Garlic: One grated clove adds a bold, savory flavor to the dressing.
• Sugar: For a touch of sweetness.
• Oregano: An essential seasoning and ingredient for an Italian sandwich.
• Salt & Pepper: Always generously season the dressing, it’s your opportunity to season the salad.

How To Make Italian Chopped Salad

1. In a small jar, combine the red wine vinegar, olive oil, Dijon mustard, grated garlic, sugar, oregano, salt, and black pepper. Shake well until fully emulsified. Set aside.

2. In a large bowl, combine the chopped romaine and sliced radicchio.

3. Add the soppressata, provolone, cherry tomatoes, cannellini beans, olives, and parsley to the bowl.

4. Drizzle with about half of the dressing and toss gently to combine. Add more dressing as needed, tossing until lightly coated.

5. Taste and adjust with additional salt or freshly ground black pepper if needed. Serve immediately.

Expert Tips

• Chop evenly for best texture: A chopped salad must be chopped well, it’s in the name, after all. Chop the ingredients so everything’s similar in size and chopped throughout for the best crunch and moutfeel. 
• Dress just before serving: There’s almost nothing worse than a soggy, wilted salad. Wait to dress this one until right before you’re ready to eat so the ingredients stay crunchy. And bonus tip: add a little dressing at first, then add more as needed. You can always serve extra on the side.
• Use high-quality olive oil: As one of the main flavoring ingredients, using a good, high quality, fruity extra virgin olive oil matters. Use your favorite brand.
• Let flavors sit briefly before serving: Once the salad is built and assembled, let it sit to allow the flavors to meld together – it’s worth the few extra minutes before serving.

What To Serve with Italian Chopped Salad

This salad has all of the flavor and texture components you’re looking for in a hearty salad, but if you’re looking to bulk it up and turn it into more of a meal, here are a few of our favorites to serve it with:

• Garlic bread or focaccia: Give this salad even more of that classic sandwich vibe with a soft, crunchy and flavorful bread.
• Grilled chicken or shrimp: Simply seasoned, for extra protein.
• Pasta dishes: To make the salad more of a hearty meal.
• Minestrone or tomato basil soup: Soup and salad is a classic combination and perfect for lunch or a quick dinner.

Storage

This Italian Chopped Salad is best eaten fresh for the best flavor and texture. We don’t recommend storing dressed salad leftovers, as the greens will wilt and become soggy.

If you have leftover dressing or salad ingredients, store the components separately in an airtight container in the fridge for up to 3 days. Assemble and dress just before serving.

You can prep the salad ingredients ahead of time, as well as the dressing, and store separately in airtight containers, or in a serving bowl covered tightly, until you’re ready to eat. 

Variations

• Add chickpeas or white beans: To bulk up the flavor and protein, add either of these in. Canned work great, simply drained and rinsed, then patted dry. They’re a lovely creamy addition.
• Add artichoke hearts: To give the salad even more of the classic antipasto flavor profile, use marinated artichoked hearts. Unmarinated would work just as well, too.
• Add crushed red pepper: if you’re up for a little kick, add a dash or two of crushed red pepper to give the salad some spice.
• Add croutons: Really turn this salad into its’ Italian sandwich counterpart by adding in crunchy, butter croutons. These act as the “bread” of this sandwich turned salad.
• Turn into pasta salad: Another great (not to mention delicious) way to bulk up this salad and reinvent the classic flavors, mix in cooked and cooled pasta. Any short cut, tube or spiral pasta would be perfect.
• Use crunchy lettuce: Just like the sandwich version, cool, crisp and crunchy lettuce adds a lot to the overall texture. For the salad base, use Romaine for a classic crunch. Iceberg works well, too.
• Try feta for a briny twist: While not traditional, try adding this Greek cheese for a tangy, creamy twist. Mix in as many crumbles as you’d like.
• Make a vegetarian version: You can skip all of the meats entirely and make an all-veggie, meat-free salad simply by adding chickpeas or beans.
• Add mayo or Greek yogurt for a creamy dressing variation: Oil and vinegar are the classic accoutrement on an Italian sandwich, but beecause this is the salad version, anything goes! Mix in a spoonful of mayonnaise or full-fat Greek yogurt for a rick and creamy dressing.

Frequently Asked Questions

More Delicious Italian Salad Recipes

• Peach Caprese Salad
• Chicken Pesto Pasta Salad
• Caprese Pasta Salad
• Grilled Peach Burrata Salad

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Italian Chopped Salad

This Italian Chopped Salad is a tasty spin on the classic sandwich, full of flavor, and comes together in just 20 minutes for a bold, vibrant dish perfect for lunch or entertaining.

Course Main Course, Side Dish

Cuisine Italian

Keyword antipasto salad, chopped salad, Italian chopped salad, italian deli salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 577kcal

Ingredients

For the Salad

• 1 large head romaine lettuce chopped
• small head radicchio chopped
• 4 ounces soppressata cut into strips
• 6 ounces provolone cheese cut into small chunks
• 1 cup cherry tomatoes halved
• 3/4 cup cannellini beans drained and rinsed
• 1/2 cup Castelvetrano olives pitted and cut in half
• 1/4 cup fresh parsley finely chopped

For the Dressing

• 6 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 small garlic clove finely grated
• 1 1/2 teaspoon dried oregano
• 2 teaspoons sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

• In a small jar, combine the red wine vinegar, olive oil, Dijon mustard, sugar, oregano, garlic, salt, and black pepper. Shake well until fully emulsified. Set aside.
• In a large bowl, combine the chopped romaine and sliced radicchio.
• Add the soppressata, provolone, cherry tomatoes, cannellini beans, olives, and parsley to the bowl.
• Drizzle with about half of the dressing and toss gently to combine. Add more dressing as needed, tossing until lightly coated.
• Taste and adjust with additional salt or freshly ground black pepper if needed. Serve immediately.

Video

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Notes

• This salad is best eaten fresh for the best flavor and texture. We don’t recommend storing dressed salad leftovers, as the greens will wilt and become soggy.
• If you have leftover dressing or salad ingredients, store the components separately in an airtight container in the fridge for up to 3 days. Assemble and dress just before serving.
• Prep the salad ingredients ahead of time, as well as the dressing, and store separately in airtight containers or in a serving bowl covered tightly, until ready to serve. 

Nutrition

Calories: 577kcal | Carbohydrates: 12g | Protein: 20g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 52mg | Sodium: 1599mg | Potassium: 316mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1562IU | Vitamin C: 14mg | Calcium: 382mg | Iron: 3mg

The post Italian Chopped Salad appeared first on Italy In Your Kitchen.

Meatloaf is one of my kid’s favorite dinners. I love making this Italian Meatloaf Recipe on a Sunday night and then enjoying the leftovers throughout the rest of the week (they get even better with flavor!).

This is a twist on our family’s classic meatloaf recipe with some Italian ingredients. My secret to the best texture is adding ricotta cheese. It gives moisture to every bite so it melts-in-your-mouth and is never dry. I also add classic spices, mozzarella cheese, and marinara sauce (of course) for the best Italian flavors every time.

Serve with a simple salad like my Peach and Burrata Salad for a meal everyone will be wanted seconds of!

Why You’ll Love this Recipe

• A family favorite comfort food. This will be a recipe that’s on repeat. My husband and kids love it for it’s rich flavors, marinara sauce, and gooey mozzarella cheese.
• Easy to make with minimal prep time. It only takes 15 minutes to mix and shape this meatloaf before the oven does the cooking for you.
• Even better as leftovers. The flavors get better with time, so try a slice on a sandwich or just heat it up for a delicious lunch the next day!

Jenn’s Tip: When it comes to the base of the meatloaf, I like to use a mixture of ground beef, pork, and veal similar to my famous meatballs to add a lot of flavor.

Ingredients

• Meatloaf mix: I like a combination of beef, pork, and veal. It makes for more flavor and a tender, moist bite every time.
• Italian-style breadcrumbs: Helps to hold the meat mixture together and also adds nice herby flavor.
• Whole-milk ricotta cheese: My secret ingredient to keep the Italian meatloaf moist and not dry.
• Freshly grated Parmesan cheese: Adds saltiness and sharp cheese flavor.
• Large eggs: Binds the meatloaf together.
• Onion: Gives that sweet veggie flavor that pairs so nicely with the ground meats.
• Garlic: Necessary for Italian meatloaf to infuse the flavors.
• Dried oregano: Adds warm herbal notes.
• Dried basil: Gives that classic Italian herb flavor to every bite.
• Marinara sauce: Adds rich tomato goodness that is delicious in Italian food.
• Shredded mozzarella cheese: Optional, but highly recommended for gooey goodness.
• Fresh parsley or basil: A fresh herb is ideal for adding a punch of delicious flavor at the end.

How to Make Italian Meatloaf Recipe

1. Preheat the oven to 375°F.
2. Lightly brush or spray a baking dish with olive oil.
3. Add the meatloaf mix to a large mixing bowl. Sprinkle the salt and black pepper evenly over the meat.
4. Add the minced onion, ricotta, eggs, Parmesan cheese, breadcrumbs, dried basil, and dried oregano.

5. Gently mix with your hands just until combined. Do not overmix.
6. Transfer the mixture to the prepared baking dish and shape into a loaf, leaving a little space around the edges.
7. Spoon the marinara sauce evenly over the top of the loaf, keeping it centered.

8. Bake uncovered for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf registers 148–150°F.
9. Remove from the oven and sprinkle the mozzarella evenly over the top.
10. Return to the oven for 8–10 minutes, until the cheese is melted and lightly golden and the internal temperature reaches 160°F.
11. Let rest for 10–15 minutes before slicing.
12. Serve over the remaining ½ cup warm marinara sauce and garnish with chopped fresh parsley.

Expert Tips

• Finely dice the onion so it cooks fully and blends into the meatloaf without leaving chunks. This keeps the texture tender and cohesive.
• Avoid over-mixing the ground beef mixture. Combine the ingredients gently and stop as soon as the ingredients are combined. Over-mixing can make the meatloaf dense instead of soft and sliceable.
• Let the meatloaf rest for 10 minutes after baking, so it slices cleanly and holds together.
• Add the mozzarella at the end of cooking. The mozzarella should be added only during the last 10 minutes of baking so it melts without overcooking.
• When it comes to adding a side to the meatloaf, it pairs best with roasted vegetables, greens, mashed potatoes, or polenta.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until just warmed through.

You can easily freeze the meatloaf as well. I like to slice it and then freeze individual slices for easy reheating on a busy weeknight. Freeze for up to 2 months.

When it comes to making this meatloaf in advance, it’s the perfect recipe to do so. Meal prep over the weekend to eat throughout the week.

FAQs

More Easy Italian Recipes

• Pork Milanese Recipe
• Steak Pizzaiola Recipe
• Italian Chicken Gnocchi Soup
• Bolognese Pasta Bake

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Italian Meatloaf Recipe

This Italian meatloaf recipe is a simple, comforting dinner that’s super easy to make in about an hour of time. Made with a classic ground beef meatloaf base, I add ricotta for moisture and finish with marinara. It's an easy make ahead recipe that is a true favorite in our family.

Course Main Course

Cuisine Italian

Keyword italian meatloaf, italian meatloaf with ricotta, itlian-style meatloaf, meatloaf with marinara

Prep Time 15 minutes minutes

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 6 servings

Calories 526kcal

Equipment

• Large mixing bowl
• Baking dish

Ingredients

• 2 pounds meatloaf mix beef, pork, and veal
• Olive oil or cooking spray for greasing the baking dish
• 1 cup Italian-style breadcrumbs
• 1 cup whole-milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 large eggs lightly beaten
• 3/4 cup finely minced yellow onion
• 3 to 4 cloves garlic minced
• 1 Teaspoon dried oregano
• 1 Teaspoon dried basil
• 1 Teaspoon kosher salt
• 1/2 Teaspoon black pepper
• 1/2 cup marinara sauce
• 1 cup Shredded mozzarella cheese
• Fresh parsley or basil for finishing

Instructions

• Preheat the oven to 375°F.
• Lightly brush or spray a baking dish with olive oil.
• Add the meatloaf mix to a large mixing bowl. Sprinkle the salt and black pepper evenly over the meat.
• Add the minced onion, ricotta, eggs, Parmesan cheese, breadcrumbs, dried basil, and dried oregano.
• Gently mix with your hands just until combined. Do not overmix.
• Transfer the mixture to the prepared baking dish and shape into a loaf, leaving a little space around the edges.
• Spoon the marinara sauce evenly over the top of the loaf, keeping it centered.
• Bake uncovered for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf registers 148–150°F.
• Remove from the oven and sprinkle the mozzarella evenly over the top.
• Return to the oven for 8–10 minutes, until the cheese is melted and lightly golden and the internal temperature reaches 160°F.
• Let rest for 10–15 minutes before slicing.
• Serve over the remaining ½ cup warm marinara sauce and garnish with chopped fresh parsley.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Tips:

• Finely mince the onion so it cooks fully and blends into the meatloaf without leaving chunks. This keeps the texture tender and cohesive.
• Mix gently and stop as soon as the ingredients are combined. Overmixing can make the meatloaf dense instead of soft and sliceable.
• Let the meatloaf rest for 10 minutes after baking, so it slices cleanly and holds together.
• The mozzarella should be added only during the last 10 minutes of baking so it melts without overcooking.

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until just warmed through.

You can easily freeze the meatloaf as well. I like to slice it and then freeze individual slices for easy reheating on a busy weeknight. Freeze for up to 2 months.

When it comes to making this meatloaf in advance, it’s the perfect recipe to do so. Meal prep over the weekend to eat throughout the week.

Nutrition

Serving: 1serving | Calories: 526kcal | Carbohydrates: 19g | Protein: 46g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 1241mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 248mg | Iron: 5mg

The post Italian Meatloaf Recipe appeared first on Italy In Your Kitchen.

My family has been making an Italian Easter Pie for the spring holiday as long as I can remember. Inspired by the authentic recipe from Naples and Southern Italy, it’s made with whole-milk ricotta, eggs, thinly sliced cured meats baked in a pie crust until it’s light yet creamy in texture.

Serve it with a couple of sides like my Peach Burrata Salad or Peach Caprese Salad for an impressive meal for your family and friends.

Why You’ll Love this Recipe

• Lighter version of pizza rustica. My version has less meat and cheese for a more elegant, weekend-friendly dish that can be served warm or at room temperature.
• A classic holiday recipe. It’s a tried-and-true traditional Italian recipe that my family has been making for years.
• Easy to make in advance. This is really the perfect entertaining recipe that completes any holiday menu. Plus, it’s stress free since you can make it the day before with no worry. Serve warm or room temperature and it’s so delicious.

What is Italian Easter Pie?

It’s also known as Pizza Rustica, Pizzagaina, or Pizza Chiena. This is a traditional Italian savory pie recipe filled with eggs, cheeses (like parmesan or ricotta), and meats like (salami, prosciutto, or ham). Baked in a pie crust, it’s a classic recipe for the Easter holiday used to break the Lenten fast.

Ingredients

• Store-bought pie crust: The base of the pizza rustica. You can also make a homemade pie crust.
• Whole-milk ricotta cheese: Adds richness and creamy texture to the Easter pie.
• Large eggs: The base of the custard for the pizza rustica.
• Egg yolk: I add additional egg yolks for richness.
• Freshly grated Parmesan cheese: Nice salty and cheesy flavor.
• Prosciutto: Adds smokiness as well as salt.
• Mortadella: Similar to bologna just the Italian version. Adds richness to the filling.
• Fresh buffalo mozzarella: Rich and creamy to compliment the ricotta.
• Fresh parsley: A hint of fresh herby flavor at the end.

How to Make Italian Easter Pie

1. Preheat the oven to 375°F.
2. Remove the pie crust from the refrigerator and let it sit at room temperature for 10–15 minutes so it’s easier to work with. Fit the crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
3. Use a fork to poke holes all over the bottom of the crust, spacing them about 1 inch apart. Bake for 6-8 minutes, just until the crust is set but not browned. Remove from the oven and set aside.

4. In a large bowl, whisk together the eggs and egg yolk until well combined and slightly frothy. In a separate bowl, stir the ricotta until smooth and loosened.
5. Add the ricotta to the egg mixture and gently fold until just combined and smooth.
6. Gently fold in the prosciutto, mortadella, buffalo mozzarella, parmesan, and parsley, until evenly distributed.

7. Pour the filling into the pre-baked crust and smooth the top.

8. Bake uncovered for 40–45 minutes, until the edges are fully set and the center has a slight jiggle. If the crust edges begin to brown too quickly, loosely cover just the edges with foil halfway through baking.
9. Remove from the oven and let the pie cool for 10 minutes before slicing. The filling will continue to set as it rests.

Expert Tips

• Use a store-bought or homemade pie crust. A good-quality store-bought crust keeps things simple and approachable, while a homemade crust can be used if you prefer.
• Keep a light and custardy texture by whisking the eggs before combining them with the ricotta.
• Don’t over-mix the filling. Gently fold all of the ingredients together to keep the filling soft and delicate.
• Avoid over-baking the filling. You want to see that it jiggles slightly when you remove it from the oven. It will continue to cook as it cools into the perfect creamy custard.
• Allow the pie to rest for at least 10 minutes before slicing. This will make it much cleaner to slice and serve. This Italian Easter Pie is also ideal served at room temperature or a little bit warm.

Storage

Store any leftovers in the fridge for up to 3 days. Reheat in the microwave or oven until just warmed through. It’s also delicious served room temperature or chilled.

You could freeze this Italian Easter Pie, but we can’t promise that when it thaws it will have the same texture.

FAQs

More Delicious Italian Recipes

• Slow Cooker Osso Bucco
• Slow Cooker Lasagna Soup
• Smoked Salmon Pasta
• Bolognese Pasta Bake

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Italian Easter Pie (Pizza Rustica)

This Italian Easter Pie also called pizzagania or pizza rustica is a classic recipe for the Easter holiday. It's a rich and decadent egg custard mixed with cheeses and cured meats baked in a flaky pie crust. A simple make-ahead brunch recipe that will be the showstopper of the table.

Course Breakfast, brunch, Main Course

Cuisine Italian

Keyword easter ricotta pie, italian easter brunch, italian easter recipe, pizza rustica, savory italian pie

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 393kcal

Equipment

• 9-inch pie dish

Ingredients

• 1 store-bought pie crust
• 1 1/2 cups whole-milk ricotta cheese
• 3 large eggs
• 1 large egg yolk
• 2 Tablespoons freshly grated Parmesan cheese
• 2 ounces prosciutto chopped
• 2 ounces mortadella finely diced
• 3 ounces fresh buffalo mozzarella diced
• 2 Tablespoons fresh parsley finely chopped
• 1/8 teaspoon kosher salt
• freshly ground black pepper

Instructions

• Preheat the oven to 375°F.
• Remove the pie crust from the refrigerator and let it sit at room temperature for 10–15 minutes so it’s easier to work with. Fit the crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
• Use a fork to poke holes all over the bottom of the crust, spacing them about 1 inch apart. Bake for 6-8 minutes, just until the crust is set but not browned. Remove from the oven and set aside.
• In a large bowl, whisk together the eggs and egg yolk until well combined and slightly frothy. In a separate bowl, stir the ricotta until smooth and loosened.
• Add the ricotta to the egg mixture and gently fold until just combined and smooth.
• Gently fold in the prosciutto, mortadella, buffalo mozzarella, Parmesan, and parsley, until evenly distributed.
• Pour the filling into the pre-baked crust and smooth the top.
• Bake uncovered for 40–45 minutes, until the edges are fully set and the center has a slight jiggle. If the crust edges begin to brown too quickly, loosely cover just the edges with foil halfway through baking.
• Remove from the oven and let the pie cool for 10 minutes before slicing. The filling will continue to set as it rests.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Tips: 

• Use a store-bought or homemade pie crust. A good-quality store-bought crust keeps things simple and approachable, while a homemade crust can be used if you prefer.
• Keep a light and custardy texture by whisking the eggs before combining them with the ricotta.
• Don’t over-mix the filling. Gently folding everything together, rather than over-mixing, keeps the filling soft and delicate.
• Avoid over-baking the filling. You want to see that it jiggles slightly when you remove it from the oven. It will continue to cook as it cools and into the perfect creamy custard filling.
• Allow the pie to rest for at least 10 minutes before slicing. This will make it much cleaner to slice and serve. This Italian Easter Pie is also ideal served at room temperature or a little bit warm.

Storage: 

Store any leftovers in the fridge for up to 3 days. Reheat in the microwave or oven until just warmed through. It’s also delicious served room temperature or chilled.

You could freeze this Italian Easter Pie but we can’t promise that when it thaws it will have the same nice custardy texture.

 

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 17g | Protein: 18g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 661mg | Potassium: 179mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 985IU | Vitamin C: 2mg | Calcium: 490mg | Iron: 2mg

The post Italian Easter Pie (Pizza Rustica) appeared first on Italy In Your Kitchen.

Over the years, I’ve learned that the best sauces are the ones you actually make again and again. This pistachio pesto recipe is a quick, restaurant-quality sauce I make often. It’s creamy, rich, and comes together in just minutes. Made with pistachios, fresh basil, good olive oil, and Parmesan cheese, it has the familiar feel of classic pesto with a slightly nuttier, more luxurious finish.

I love keeping this pistachio pesto on hand for easy, flexible meals throughout the week. It’s great tossed with pasta, spooned over grilled chicken or meats, or swirled into whipped ricotta and served as a simple dip with crusty bread. It’s one of those sauces that quietly elevates whatever you’re cooking.

If you love simple, Italian-inspired meals like this, you’ll find plenty of easy dinner ideas in my pasta recipes. And if you love pestos, you might also love my chicken pesto pasta salad or this vegetarian eggplant pasta.

Why You’ll Love This Pistachio Pesto

• A fresh upgrade from traditional basil pesto: Pistachios add a naturally creamy texture and rich, nutty flavor while still keeping the sauce rooted in classic Italian technique.
• Ready in under 10 minutes: Everything comes together quickly in a food processor, making this an easy sauce to make anytime — and even easier to keep on hand.
• Versatile for pasta, proteins, and more: Toss it with pasta, spoon it over grilled chicken or steak, layer it onto sandwiches, or use it as a finishing touch for roasted vegetables.
• Naturally creamy without heavy cream: The pistachios and olive oil create a smooth, luscious texture without the need for cream or butter.

Ingredients

• Shelled unsalted pistachios — Naturally creamy with a rich, slightly sweet flavor that gives this pesto it’s signature taste.
• Fresh basil leaves — Adds freshness and classic pesto flavor.
• Garlic clove — Just enough to add depth without overpowering the pistachios.
• Extra virgin olive oil — Use a high-quality olive oil for the smoothest texture and best flavor.
• Parmesan cheese — Adds saltiness and umami to balance the pesto.
• Kosher salt — Season to taste after blending.

How to Make Pistachio Pesto

1. Add the pistachios to a food processor and pulse until finely chopped.

2. Add the basil leaves and garlic, then pulse again until well combined.
3. With the food processor running, slowly stream in the olive oil until the pesto is smooth and cohesive.

4. Transfer the pesto to a bowl and stir in the grated Parmesan cheese.
5. Taste and season with kosher salt as needed.

Expert Tips

• Toast the pistachios for a deeper flavor. Lightly toasting the pistachios enhances their nuttiness, but this step is optional. I often skip it when I want a fresher, greener pesto.
• Use a high-quality olive oil. Since this recipe is simple, the quality of the olive oil really matters. A good extra virgin olive oil makes the pesto smoother and more flavorful.
• Taste before adding salt. Parmesan cheese adds a natural saltiness, so always taste the pesto before adding any seasoning.
• Loosen with pasta water when using as a sauce. If you’re tossing this with pasta, a splash of reserved pasta water helps the pesto coat the noodles beautifully.
• Protect the color. When storing, smooth the surface and add a thin layer of olive oil on top to help prevent browning.

Variations

• Nut-free: Swap the pistachios for pumpkin seeds for a similar texture without nuts.
• Vegan: Skip the Parmesan cheese or use a vegan Parmesan alternative.
• Extra herby: Add a small amount of fresh mint or flat-leaf parsley along with the basil for a brighter, more herb-forward pesto.
• Creamy: Blend the pesto with ricotta or Greek yogurt for a creamy sauce that’s especially good with pasta or grilled chicken.

Storage and Make Ahead

Pistachio pesto is best when freshly made, but it stores well with proper handling. Transfer the pesto to an airtight container, smooth the surface, and cover with a thin layer of olive oil to help preserve color and flavor. Refrigerate for up to 3 days for best quality.

For longer storage, pistachio pesto can be frozen in small portions. Spoon it into a freezer-safe container or freeze in an ice cube tray, then transfer to a sealed bag once solid. Store in the freezer for up to 1 month to maintain its flavor and bright color. Thaw in the refrigerator and stir well before using, adding a drizzle of olive oil if needed.

FAQs

More Delicious Pasta Recipes:

• Lemon Garlic Shrimp Pasta
• Ricotta and Spinach Gnocchi
• Sheet Pan Gnocchi
• Butternut Squash Ravioli Sauce

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Pistachio Pesto Recipe (5 ingredients)

This pistachio pesto recipe is a quick, five-ingredient, homemade sauce, perfect for pasta, chicken, or topping roasted vegetables. It’s easy to make a big batch in advance and enjoy throughout the week.

Course Side Dish

Cuisine Italian

Keyword pesto sauce, pistachio pesto recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 466kcal

Equipment

• Food processor

Ingredients

• 1 cup Shelled unsalted pistachios
• 1 cup Fresh basil leaves
• 1 Small garlic clove
• 1/2 cup Extra virgin olive oil, plus more as needed
• 1/2 cup Freshly grated Parmesan cheese freshly grated
• Kosher salt, to taste

Instructions

• Add the pistachios to a food processor and pulse until finely chopped.
• Add the basil leaves and garlic and pulse until combined.
• With the food processor running, slowly stream in the olive oil until the pesto is smooth and cohesive.
• Transfer the pesto to a bowl and stir in the grated Parmesan cheese.
• Season with kosher salt to taste.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

• For a smoother pesto, continue blending while streaming in additional olive oil as needed.
• Use high-quality extra virgin olive oil for the best flavor.
• This pesto can be made ahead and stored in the refrigerator with a thin layer of olive oil on top to prevent browning.

Nutrition

Calories: 466kcal | Carbohydrates: 10g | Protein: 11g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 343mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 2mg

The post Pistachio Pesto Recipe  appeared first on Italy In Your Kitchen.