By admin 
This roundup of Italian dishes includes lots of noodles. It’s not just pasta that deserves to be celebrated – we couldn’t leave out polpette, eggplant parmigiana and a perfectly cooked pot risotto.
Lasagna
“Lasagna brings together many of the Emilia Romana ingredients in a simple dish. Amazing dairy products, meat, and grain (in the shape of pasta). Repeat layering pasta sheets with bolognese and bechamel. Fresh grated Parmigiano Reggiano can also be added. Cook and then rest. We lightly gratinate top layer for a crisp crust, and then garnish it with freshly shaved Parmigiano Reggiano.
Bolognese
It’s an easy one-pot sauce that stores well, if you plan to make large batches. It’s important to let the aromatics and vegetables simmer for about an hour before browning meat. Too many people rush this step. At Indaco we make batches of 50 pounds, and the pots stay on the stove from 8:30 am to nearly 5 pm. So you should take your time. Enjoy some wine.
Cacio e Pepe
“Cacio and pepe” (literally translated as ‘cheese’ and ‘pepper’) is one of the most classic Roman osterias. It was popular in the Roman countryside and spread throughout the country as the ingredients (sheep milk cheese, black pepper, pasta) were readily available to local shepherds and peasants. Semolina and eggs are used to make the fresh extruded spaghetti. The pasta is cooked until it reaches 90% doneness in salted, rapidly boiling water. While the pasta finishes cooking, it is transferred into a pan with a mixture of pasta water and freshly grated Pecorino Romano. The pasta must be finished in the sauce to allow it to “drink” the sauce as it rehydrates during the final stages of cooking. “The pasta is garnished a bit more with fresh cracked pepper and shaved Pecorino romano. We also add fresh lemon zest, which is not common in cacio.
“The dish that I recommend home cooks try is cacio epepe it’s classic.” Once you master the technique, you can make this dish look like a professional. The ingredients are always on hand, so you can whip up a quick meal at the last minute and impress your guests.
It is a dish that requires the most skill to prepare because there is nothing to hide behind. Once you have mastered it, you can tackle any Italian recipe. You should be aware of common mistakes such as adding too much pepper or not emulsifying pecorino at the correct time and for the appropriate amount of time. You will need to cook the dish a lot, but it is worth it. It will impress your guests and live up to all its hype.
Perfectly cooked dry pasta
Perfectly cooked pasta is a quintessential Italian recipe that every home cook must master. Many people approach pasta incorrectly, but it is easy to fix if you learn how. First, you need to buy the pasta. If you are buying dry pasta in your local grocery store, I suggest bronze extruded. This is because the pasta is extruded using bronze dies instead of Teflon and leaves little texture tears that help the sauce adhere to the pasta. Next, cook the pasta about 2 to 3 minutes less than the instructions on the package. After straining, save some of the starchy water (about 2 cups per pound) and add the strained pasta to the pan along with the pasta water. Cook for the remaining two to three minute. This step is crucial because it allows the sauce glaze to completely cover the pasta.
Panzanella
It seems simple, but if it’s not balanced properly, the dish can be soggy and disappointing. The right texture and taste starts with a juicy tomato, a bread cube (toasted or not), cucumber, olive oil with hints of white wine vinegar and basil, thin onions, and sweet olives.
Fresh Pasta with Mushrooms
A beautiful pasta dish begins with incredible pasta. This is a skill that every Italian cook or chef should have mastered. It is important to have the right ratio of whole eggs/semolina/egg whites and flour so that it has a silky texture but still a biting bite. Many people don’t know how to cook mushrooms and they aren’t cooked long enough to caramelize. A simple dish is made special with the final notes of herbaceousness and butter, along with a little olive oil and Parmigiano-Reggiano.
Meatballs
“I believe everyone should have an excellent meatball recipe. Who doesn’t love a good meatball? My meatballs are made with lots of parmesan, breadcrumbs, roasted garlic and parsley. It’s easy to make your own meatballs because there’s no standard recipe.
Ricotta Gnudi
Home cooks need to know how make ricotta Gnudi. This is a nude, unwrapped pasta made from ricotta and semolina. The recipe is easy to make and requires no machines. Ricotta and tomato are ingredients that most Italian chefs have on hand. You can use the tomatoes to make a quick tomato sauce and even use their pulp to make spicy jam that is great with braised short-ribs, creamy Semolina or even paninis.
Filetto di Pomodoro
This classic Italian tomato pasta is made with very few ingredients, and it brings that freshness to carbs we all love. The sauce is made with thinly sliced Roma tomato, tomato paste and garlic. It also contains chili flakes, oil, and fresh Basil. The sauce is ready in just 10 minutes. Add some Parmesan to the top, and you won’t be disappointed.
Eggplant Parmigiana
There are many bad examples of eggplant parmigiana, with thick layers of cheese and lots of flour. The eggplant is often breaded in flour, egg, and breadcrumbs. This results in a heavy dish. The key to a delicious parmigiana is thin layers of cheese and sweet sauce. It should be easy to digest and satisfy, while hitting all of the deep flavors.
Risotto
“Cooking Risotto takes a lot of skill. It’s not as easy as it seems. It is important to select the right ingredients, cook at the correct temperature, and pay attention at every step. Serve risotto that is not too soft or al dente.
Linguini Alle Vongole
You’ll be fed one of these dishes, depending on where you live. You will probably be served linguine alla vongole if you live near the coast. You’ll be served risotto ala parmigiana. And a pasta dish with simple tomato sauce and basil will appear on almost every Italian table. The ingredients are easy to find, the cooking is simple, and they taste great.