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Inside-Out Eggplant Parmigiana

Inside-Out Eggplant Parmigiana

In the waste-not mentality of Italian cucina povera, panfried patties made with eggs and bread crumbs are a great use for leftover eggplant parmigiana ingredients. In fact, the patties are so incredibly delicious that we made them the crisp showstoppers in this fun reconstruction.

Photograph by Romulo Yanes

Broccoli Rabe with Sweet Italian Sausage

Broccoli Rabe with Sweet Italian Sausage

No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations.

Photograph by Marcus Nilsson

Mozzarella in Carrozza with Anchovy Sauce

Mozzarella in Carrozza with Anchovy Sauce

Miraglia Eriquez’s Aunt Dottie loved this indulgent appetizer, which was served at her favorite Italian-American restaurants. A talented, ambitious home cook, Dottie tinkered in her kitchen until she came up with her own version. We’re glad she did. The lemon and capers in the anchovy-butter sauce cut through the richness of soft, stretchy mozzarella in a pocket of crisp fried bread.

Photograph by Jonny Valiant

Roast Chicken with Pancetta and Olives

Roast Chicken with Pancetta and Olives

Tony Oltranti and his family prepare this dish with rabbit, but it’s equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.

Photograph by Marcus Nilsson

Individual Grape and Vin Santo Cakes

Individual Grape and Vin Santo Cakes

In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that’s played up by the addition of plump grapes.

Photograph by Romulo Yanes

Marinated Eggplant

Marinated Eggplant

This recipe was passed down to food editor Gina Marie Miraglia Eriquez via in-laws and aunts from Calabria, Italy, to Brooklyn. In this savory starter, sticks of eggplant readily soak up a garlicky oil-and-vinegar marinade and soften, making them an ideal topping for crusty bread. Although her great-aunt used to make and jar vats of this antipasto, Miraglia Eriquez now prepares and refrigerates smaller batches. You?ll always be glad to have some on hand.

Photograph by Jonny Valiant

Veal Cacciatore

Veal Cacciatore

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast. Slowly braising the meat in a heady tomato sauce enriched with pancetta, olives, and porcini produces a dish so good, you’ll find yourself sneaking nibbles all the way to the table. It’s even better the next day—if you can contain yourself.

Photograph by Romulo Yanes

Fried Mozzarella Balls

Fried Mozzarella Balls

These bite-size mozzarella balls have a crisp outer shell and a perfectly gooey center. For an even creamier texture, make your own fresh mozzarella.

Photograph by Romulo Yanes

Panettone Bread Pudding

Panettone Bread Pudding

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown crispness on top. (Using a shallow pan is key.)

Photograph by Marcus Nilsson

Spaghetti and Meatballs

Spaghetti and Meatballs

A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the meatballs, of course, and they don’t disappoint—lots of garlic and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.

Photograph by John Kernick

keywords
italian
dessert
pasta
pork
beef
vegetarian
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