Italian food is one of the holy grails of flavor and tradition. Their recipes have been perfected through family generations for centuries. With so much variety and decadence, there is an Italian recipe for everyone to enjoy. Yet with so much variety comes the dilemma of figuring out what Italian dish is perfect for you and your cravings. Society19 is here for you. Here are 5 recipes to give you the taste of Italy.
This Italian comfort food classic is a must try for any food lover. This recipe has a unique texture of tender pasta and deep rich depth of tomatoes and garlic. Spaghetti is great for chefs of any skill level and perfect for any weekday dinner.
- 1 box of spaghetti
- 1 jar of tomato sauce ( you can use three cheese or whatever suits your preference)
- 1 pinch garlic powder
- 1 pinch oregano
- 1 pinch salt
- 1 pinch pepper
- 1 pinch basil
Bring 2 quarts of water to a rolling boil in a medium pot over medium high heat. Then, add your pasta. Cook for 10 minutes or “ al- dente”. Next, strain your pasta and place it back in the pot. Add your jar of tomato sauce and stir until pasta is evenly coated. Add your spices. Serve and enjoy.
This salty treat is great for any dinner occasion or family get together. This pork is beyond tender and flavorful. And while this recipe can be more expensive based on the cut of meat, you will not be disappointed. This dish makes memories with the sweet salt of the pork and can be added to any meal. If you want to impress your friends and family try this recipe out.
- One 5 pound pork belly
- 4 cloves of garlic, minced
- 2 pinches of salt
- 2 tbsp brown sugar
- 4 pinches black pepper
- 2 tbsp juniper berries, crushed
- 1 pinch grated nutmeg
- 2 sprigs thyme
- Cooking twine
First, trim your pork belly, making sure there are no excess trims of fat. Combine your garlic, salt, brown sugar, juniper berries, nutmeg, pepper and thyme. Mix thoroughly and rub the mixture on the pork belly, evenly coating it. Next, place your pork belly in a Ziploc bag and cover, refrigerate for 7 days. Then, remove the pork belly and add more seasoning. Starting from the longest side, roll up your pork belly tightly and tie with the cooking twine. Leave about 1 to 2 inches between each tie. Make sure you do not tie the meat too tightly,otherwise it won’t cure evenly. Just enough to hold it all together. Using another string, suspend the meat in a cool humid place and let dry for 2 weeks. The ideal temperature is between 50F to 60F. Your pancetta will begin to harden, that means it’s working. After drying for two weeks, carefully wrap it and freeze the remaining pancetta. Serve and enjoy.
This recipe is the epitome of Italian comfort food. This is a personal favorite of mine. This dish gives you that sense of deep saucy warmth that only Italian food can provide. If you’re craving something sweet, creamy and tender, this recipe is perfect for you. And while this recipe takes some time to prepare, this carbonara is well worth it.
- 2 eggs
- 2 egg yolks
- ⅓ cup grated pecorino Romano
- ⅓ cup Parmesan
- 1 pinch black pepper
- 1 tbsp olive oil
- 3 ½ pancetta or bacon, sliced
- 1 box spaghetti
In a large pot, fill with 2 cups of water. Salt your water and place a large pot over high heat. Bring to a rolling boil. Next, in a mixing bowl, whisk together your eggs, yolks, pecorino, parmesan, salt and pepper. Take a medium saucepan and heat oil over medium heat, add your pork and saute until crispy. Remove from heat and set to the side. Add your pasta to the boiling water and cook until “al-dente”. Drain your pasta and stir into your cheese mixture. Add additional cheese if needed. Serve and enjoy.
This recipe is a personal favorite of my family’s. Risotto is a very hands off recipe making it great for any weekday dinner. The cooking time is minimal and the flavor is decadent. The richness of the risotto is nothing but lovely when you’re looking for a hearty Italian comfort food at the end of your workday.
- 6 cups of chicken broth
- 3 tbsp olive oil
- 1 pound portobello mushrooms
- 1 pound white mushrooms, sliced
- 2 shallots, diced
- 1 ½ cups Arborio rice
- ½ cup dry white white
- 1 pinch salt
- 1 pinch black pepper
- ⅓ grated Parmesan cheese
In a medium saucepan, warm the chicken broth over a low heat. In a second medium saucepan over medium high heat, heat up your olive oil, stir in your mushrooms and cook until soft. This should take about 3 minutes. Then, remove the mushrooms and set to the side. Add 1 tbsp of olive oil and stir in your shallots. Cook for 1 minute to soften. Then, add your rice, pour in your white wine and stir constantly until it is fully absorbed. The alcohol will cook off but leave your rice soaked in a white wine fragrance and flavor. Add your ½ cup of your broth to the rice until it is fully absorbed. Once all broth is added let cook for 15 to 20 minutes. Serve and enjoy.
5. Chicken Cacciatore
If you’re looking for fall off the bone chicken and the hearty rich flavor of tomatoes, this recipe is perfect for you. In addition, the succulent black olives, tender chicken and rosemary, is an Italian delight unlike any other.
- 3 tbsp olive oil
- 6 bone-in skinless chicken thighs
- 1 onion, diced
- 6 cloves of garlic, minced
- 1 yellow bell pepper
- 1 red bell pepper
- 1 large carrot, peeled and sliced
- ½ cup pitted black olives
- 10 ounces of mushrooms, sliced
- 8 sprigs rosemary
- 2 tbsp freshly chopped parsley
- 1 pinch dried oregano
- 28 ounces of crushed tomatoes
- 2 tbsp tomatoes paste
- 7 ounces of Roma tomatoes, halved
- 1 pinch of red pepper flakes
First, season your chicken with salt and pepper. In a medium saucepan on medium high heat, heat up 2 tbsp of olive oil. Add your chicken and sear. This should take about 3 to 4 minutes on each side. Remove from the skillet and set aside. Add remaining oil to the pan and add your onions. Saute until transparent, about 3 to 4 minutes. Add in garlic, peppers, carrots, mushrooms and herbs. Cook for 5 minutes until vegetables begin to soften. Add crushed tomatoes, tomato paste, Roma tomatoes and red pepper flakes. Take your chicken pieces and return them to the skillet. Continue to cook while covering carefully. Reduce the heat and cook for 40 minutes. Add in olives and allow to simmer for an additional 10 minutes. Garnish to your preference. Serve and enjoy.