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Ricotta Gnocchi

Ricotta Gnocchi

Sure, it’s great in lasagne, but ricotta realizes its true potential in other kinds of pasta, such as this gnocchi.

Photograph by Romulo Yanes

Lasagne in Bianco (White Lasagne with Parmigiano Besciamella)

What happens when you take the tomato sauce out of a lasagne? The delicacy of the noodles (egg-enriched lasagne sheets are a must here) and cheese really comes through. “My very good friend Claudio from Perugia gave me his family recipe for this dish many years ago, and I was delighted by its lightness,” says cookbook author Ursula Ferrigno.

Photograph by John Kernick

Maiale al Latte (Pork Roast Braised with Milk and Fresh Herbs)

Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices. Many Italians will leave the milk curds that form alongside the meat where they are, but Ferrigno strains them out for a more refined sauce.

Photograph by John Kernick

Capellini with Shrimp and Creamy Tomato Sauce

The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick pasta and sauce taste as if you've been cooking for hours.

Photograph by Romulo Yanes

Asparagus Ravioli in Parmesan Broth

The asparagus stems pick up a slightly salty edge when they’re cooked with chicken stock. This lends some earthiness to the broth, which gets even more depth with the addition of a cheese rind. The asparagus are then pureéd with bread crumbs, grated parmesan, and a touch of lemon zest for the ravioli filling. After a winter’s worth of heavier foods, this soup will serve as a pleasant reminder that spring—and earthly renewal—are just around the corner.

Photograph by Romulo Yanes

Black Cod with Olives and Potatoes in Parchment

A favorite Barese recipe, these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors.

Photograph by Roland Bello

Passover Pasta Primavera

Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it’s rolled and cut into thin strips. The vegetables, in shades of green, provide a range of spring color.

Photograph by Romulo Yanes

lemon crostata

Lemon Crostata

A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.

Photograph by Roland Bello

Passover Lemon Cheesecake

Passover Lemon Cheesecake

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.

Photograph by Romulo Yanes

Perugian-Style Chocolate Hazelnut Cheesecake

Torta di Cioccolata al Forno con Vaniglia e Nocciola (Perugian-Style Chocolate Hazelnut Cheesecake)

For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri—Perugia being, as she puts it, the “firm historical chocolate capital” of Italy. And inspiration was all she could take: She requested the recipe from the chef several times, but he wouldn’t divulge it. Desperate, she played around with the ingredients until she came up with something that tasted right.

Photograph by John Kernick

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italian
pasta
dessert
pork
passover
seafood
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