A crowd + Italian recipes (51)

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Amaretti Biscotti

Recipe by: Rosina

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Light and crunchy biscotti with the flavours of almond and lemon. These keep for weeks, so they make great food gifts.

Arangini (Italian Rice Balls)

Recipe by: MAXIEX

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Crispy meatball-sized starters with deep fried outsides and moist herb and cheese insides.

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Aubergine Parmigiano

Recipe by: DOERY

Reviews(2)

This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Aubergine slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and Parmesan.

Bagna cauda

Recipe by: Julie P.

Reviews(1)

This exciting Italian dipping sauce is meant to be served warm with crudités, crusty ciabatta, or whatever inspires you. The creamy blend of garlic and anchovies will become a favourite!

Best Bruschetta

Recipe by: robynne

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A delicious recipe for an Italian nibble that has been revised and modified over several years. I hope you enjoy it ...

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Bread Machine Focaccia

Recipe by: TVESTA

Reviews(2)

Fantastic with a drizzle of olive oil and balsamic vinegar and a little grated Parmesan.

Bread Machine Pizza Base

Recipe by: Marian Collins

Reviews(5)

Semolina gives this pizza base more stability and a crispy, chewy texture when cooked.

Bruschetta

Recipe by: JANWEISBERGER

Reviews(1)

Fresh tomatoes, basil and red onion are heaped on top of garlic-rubbed toast.

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Cassata

Recipe by: Celeste

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This is one of my favourite desserts to make for company in the spring. It’s easy with store-bought sponge cake and it looks like it took hours to prepare with the candied fruit/ricotta filling and green tinted marzipan covering. Some variations use gelato instead of ricotta, but I prefer it best with ricotta.

Chocolate Biscotti

Recipe by: Leigh Anne

Reviews(2)

This recipe takes some time and quite a few baking trays, but it's well worth it. It makes plenty so you can give away as gifts with good coffee beans.

Christine's Tiramisu

Recipe by: christine

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Mascarpone custard layered with whipped cream and rum and coffee soaked biscuits.

Ciabatta

Recipe by: Benoit Hogue

Reviews(6)

Take five minutes today to make the starter, and tomorrow you can bake two loaves of this marvellous, slightly sour, rustic Italian bread. You don't have to use a baking stone to cook the bread, but I like to.

Classic Bruschetta

Recipe by: MATTC1

Reviews(3)

Fresh tomatoes and basil served on grilled ciabatta.

Classic Tiramisu

Recipe by: Carol

Reviews(3)

This classic Italian dessert is made with sponge fingers (also known as ladyfingers or boudoir biscuits) and mascarpone cheese. It can be made in a trifle bowl or a spring form cake tin.

Cranberry Almond Biscotti

Recipe by: KATHIANNE

Reviews(3)

These are great for Christmas gifts. For a richer almond flavour, use almond extract or almond liqueur instead of the vanilla.

Cucidati

Recipe by: BIGTIME

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These Italian biscuits are filled with figs, sultanas, orange zest, walnuts, honey, cinnamon and chocolate -- something for everyone.

Delightfully Rich Chocolate Cake

Recipe by: Shmolie

Reviews(1)

I worked out this recipe when i had to bake my little brothers 4th birthday cake, everybody loved it, make sure to give it a try!

Double-cheese pizza bites

Recipe by: Norma MacMillan

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These personal-sized pizzas are loaded with fresh tomato slices and topped up with two kinds of cheese, black olives and fresh herbs. A delicious way to welcome your guests.

Emily's Famous Tiramisu

Recipe by: Emily B.

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If you really want an all-out fancy, restaurant-style tiramisu, this is the one. People will speak of this for years to come. For easier assembly, you can also make it in a bowl like a trifle!

Fat free pasta sauce

Recipe by: meadedavina

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Having been in catering for 40 years the biggest problems we all face is a filling tasty meal that is also healthy, this recipe can be used on its own over pasta with maybe a breaded escalope or as the base for Bolognese lasagna even spanish chicken. Due to the lack of any fat at all this does need a long slow cook. I tend to make a massive big pot of this and then freeze it into usuable size portions (rest of the now grown up family always grab a few from the freezer whenever they come round)

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