Italian + No cook recipes (24)

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Artichoke crostini

Recipe by: Maggie Pannell

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Enjoy these classic Italian toasts with drinks before dinner or as a starter. Using bottled artichokes means you can enjoy them all year round.

Bocconcini Salad

Recipe by: Mario

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Bite-size balls of fresh mozzarella, known as bocconcini, make up this scrumptous salad. If possible, seek out mozzarella di bufala, made from water buffalo's milk, a specialty of central and southern Italy. It is a softer, creamier mozzarella than that made from cow's milk.

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Boniet

Recipe by: The Iron Chef-SuziQ

Reviews(1)

Pronounced 'bun-yet,' this is an old Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with crusty warm bread. It is almost sinful to share this secret recipe with the world, but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavour.

Easy Pizza Sauce

Recipe by: Frank Sweterlitsch

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Tomato purée, olive oil, garlic and dried spices sit for hours to let the flavours blend in this interesting, uncooked pizza sauce. The thickness of the sauce depends on the amount of water used; it should be somewhat viscous.

Fennel and Orange Salad

Recipe by: Barrett

Reviews(3)

This is a traditional Italian salad served on wild greens. Here I use wild rocket.

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Filling for Calzones

Recipe by: Holly

Reviews(2)

Use your favourite pizza dough recipe to encase this filling of proscuitto with ricotta, Parmesan and Pecorino cheeses, to make a rich and delicious calzone.

Fresh pasta

Recipe by: Norma MacMillan

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You are sure to be impressed by the superior flavour and texture of home-made pasta. Making the dough allows you to vary the ingredients and flavourings used to produce a pasta that suits your specific requirements. And with a freshly made sauce, you can turn your pasta into a delicious meal to suit any occasion. This recipe makes about 1 1/2 pounds.

Insalata Caprese

Recipe by: Marina

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Because this salad is so simple, the freshest top-quality ingredients are important.

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Insalata Tricolore

Recipe by: DARCYSTARZ7

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When I was living in Italy, I ate this as much as possible. It's so easy and so delicious. Perfect as a starter for entertaining or a simple lunch. Have some ciabatta bread and olive oil on the side for dipping.

Magic Tiramisu

Recipe by: Jan Cutler

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Here is a simple, speedy yet utterly luxurious slant on the delectable Italian dessert of coffee and liqueur-flavoured sponge topped with a creamy mascarpone layer and dusted with chocolate. Delicious!

Melon and Prosciutto

Recipe by: SunFlower

Reviews(1)

This classic, easy summer recipe features juicy cantaloupe and salty Italian prosciutto ham. Just cut the cantaloupe into bite-size pieces, wrap them with good quality prosciutto and spear them on cocktail sticks for a colourful starter!

Mid-Summer Italian Bread Salad

Recipe by: Tamara

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Everything in this salad is fresh except the bread! Prepare this salad by using a loaf of artisan bread or ciabatta that is a touch stale. If your bread is too fresh, toast it until it is just nearly as dry and crunchy as a crouton.

Mocha ricotta tiramisu

Recipe by: Azmina Govindji

Reviews(1)

This delectable version of the popular Italian dessert includes the traditional sponge biscuits soaked in coffee and liqueur for the base, but rather than a rich topping there is a light and creamy mixture of sweetened ricotta cheese and Greek-style yogurt. A sprinkling of grated dark chocolate is the finishing touch.

Mozzarella and Tomato Salad

Recipe by: Dell

Reviews(5)

Be transported to Capri with this classic Insalata Caprese. Proof that sometimes the simplest things in life are the best.

My Favourite Tiramisu

Recipe by: leah34f

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You'll need 4 large bowls, an electric mixer and a triffle bowl (or a 5in deep 8 x 12in glass dish). If you do not have an electric mixer, the prep time is slightly longer as you will have to beat everything by hand. TIP: If you can't find ladyfingers, you can use plain Rich Shorties Biscuits or any plain biscuit TIP: You can add the inside of one vanilla pod or 1 tps vanilla extract to the custard mixture and freeze to make a creamy ice cream.

Nette's Tiramisu

Recipe by: Nette

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I got this easy, no-cook tiramisu recipe from my mum from Germany.

Olivada

Recipe by: Katie Floyd

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This is a quick, garlicky Mediterranean olive spread. Similar to the French tapenade, but without capers. Excellent served with good crusty bread.

Pesto

Recipe by: ANDERVAL

Reviews(4)

Classic pesto - made with basil, olive oil, pine nuts and Parmesan cheese. I like to add fresh chopped parsley to finish - a deviation from the traditional recipe - but feel free to omit this!

Pesto Del Sol

Recipe by: WMAURO

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After they soak in the sun all summer long, I cut down my basil plants and make this gorgeous pesto. This basil pesto is mellowed with fresh spinach and enhanced with black olives. I make big batches and freeze in small containers for the whole year. It will keep in the refrigerator for a week. Toss with pasta, spread on meat or sandwiches, or add a spoonful to flavour your favourite recipes. Enjoy!

Pesto sauce

Recipe by: Norma MacMillan

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A little home-made pesto sauce goes a long way as it is packed with flavour. Toss this sauce into piping-hot pasta just before eating. Store any leftover pesto in a screwtop jar in the fridge (cover the surface of the pesto with a little extra oil).

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