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5 recipes · Dinner · Italian · sorted by trending

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  • Risotto ai Funghi (Mushroom Risotto) 42 min 39 min

    Risotto ai Funghi (Mushroom Risotto)

    A creamy, deeply savoury risotto built on porcini and their soaking liquid, finished with butter, parsley and Parmesan. Dried porcini work just as well as fresh. Adapted from “Risotto ai Funghi” in the Wikibooks Cookbook (CC BY-SA 4.0). Stock raised from 0.5 to 0.8 litre (plus the mushroom water) so the rice cooks through, wine cut from 1 cup to 150 ml, and vegetable stock used instead of chicken. Photo: Kolforn, CC BY-SA 4.0, via Wikimedia Commons (“-2019-12-22 Mushroom Risotto with onion and herbs finished with Parmesan and Mushroom, Trimingham”).

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  • Seafood Risotto 47 min 45 min

    Seafood Risotto

    A creamy Italian risotto made with fish stock and white wine, with squid, king prawns and scallops stirred in for the last few minutes so they stay tender. Adapted from “Seafood Risotto” in the Wikibooks Cookbook (CC BY-SA 4.0). Amounts given for the marinade, frying oil, wine and parsley. Photo: Ceeseven, CC BY-SA 4.0, via Wikimedia Commons (“Seafood Risotto”).

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  • Spaghetti alle Vongole (Spaghetti with Clams) 32 min 18 min

    Spaghetti alle Vongole (Spaghetti with Clams)

    Naples' clam pasta: fresh clams steamed open in garlicky olive oil with a little chile, tossed with spaghetti and parsley. Add tomatoes for the red version or leave them out for the white. Adapted from “Spaghetti with Clams” in the Wikibooks Cookbook (CC BY-SA 4.0). Added soaking the clams to purge sand; tomatoes made optional (the source's white version), canned clams left out and oil and garlic given amounts. Serves 4 rather than 6. Photo: Ka23 13, CC BY-SA 4.0, via Wikimedia Commons (“Vongole 20220312 113850”).

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  • Spaghetti alla Carbonara 25 min 13 min

    Spaghetti alla Carbonara

    The Roman classic with no cream: crisp guanciale, egg yolks, pecorino and plenty of black pepper, turned silky by the heat of the pasta. Adapted from “Spaghetti alla Carbonara” in the Wikibooks Cookbook (CC BY-SA 4.0). Pork, cheese and oil set to single amounts; steps reordered to run in parallel. Photo: Luca Nebuloni, CC BY 2.0, via Wikimedia Commons (“Spaghetti alla carbonara (32998643591)”).

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  • Spaghetti alla Puttanesca 34 min 16 min

    Spaghetti alla Puttanesca

    A punchy pantry pasta from the Italian islands: anchovies melted into olive oil, then olives, capers, tomatoes and a little chile. Ready in the time the pasta takes. Adapted from “Spaghetti alla Puttanesca” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 6–8 to 4 servings with fewer anchovies; timings added. Photo: Popo le Chien, CC BY-SA 4.0, via Wikimedia Commons (“Pasta Puttanesca”).

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