Recipes

This creamy smoked salmon pasta recipe tastes like a luxurious and indulgent dish. But it’s actually super simple to make and calls for just a handful of ingredients. Perfect for special occasions, date nights or just whenever you're craving a delicious and comforting meal.

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Everyone needs a great pasta sauce in their recipe collection and this one is a keeper. This very easy recipe requires just a handful of ingredients and about 40 minutes on the stove for a memorable sauce that makes a great topping on top of your favorite pasta.

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This dish hails from Liguria which is where we get the wide sheet pasta called lasagna.  This recipe is a more contemporary version which combines a walnut and pine nut pesto with a bit of ricotta and cream, thinly layered between sheets of paper-thin pasta sheets.    The result is an unorthodox but exceptionally smooth and vivacious dish. 

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Email TheItalianDiva77@gmail for this recipe

Fra diavolo, pronounced fra-dia-voh-loh, means “Shrimp of the devil’s brother.” It is marinated in lots of grated garlic and red chili flakes, then cooked in a creamy Marsala and spicy tomato-based sauce. Not to worry, the dish is just hot enough to give it a kick. 

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This is a spin on the traditional lasagna made with red sauce. This recipe has a creamy white sauce that compliments the seafood deliciously. The lobster, scallops, and shrimp layered with fresh made pasta and a splash of wine will burst in your mouth.

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I’ve shown you how to make a classic fresh egg pasta; now I’m taking it one step further, with a bright green dough, naturally colored with a spinach purée, neutral-flavored pasta that can be used for noodles, ravioli, tortellini, and beyond.

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Pasta alla Norcina is a creamy pasta full of the delicious flavors of pork sausage, white wine, Pecorino Romano, and just a touch of nutmeg.  The velvety texture of the sauce pairs perfectly with penne or rigatoni pasta and crumbled fresh Italian sausage (hot or sweet).  This is a perfect dish for a weeknight meal and quite simple to make, this dish is perfect for a weeknight when you want to impress your family or guests

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Coming from the Veneto region this bread literally translates to the word “slipper” due to its distinctive long, flat-ish shape  It’s the perfect rustic bread for making panini or serving just for dipping into a hot Italian soup.  It's wonderfully crusty and golden on the outside and chewy on the inside that’s a staple of Italian bakeries.

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In Italy, veal shanks are generally obtained from milk-fed young cows.  In the USA the veal is from older calves.  When buying, ask the butcher for the hind shank, which is the meatier part of the shank.  At the end of the cooking, the veal is soft. tender and falls away from the bone. This file also contains the recipe for the variation Ossobuco con Porcini

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Focaccia is my favorite yeast bread.  It has a crisp outside and soft inside.  Unlike Italian style bread the bottom of the pan is generously covered in olive oil, then before baking more oil is drizzled on top. 

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Lasagne Bolognese Layers of flat fresh noodles baked with alternating layers of slow-cooked Bolognese sauce, bechamel, and Parmesan cheese. This dish takes time so you will have to set aside a good two hours to prepare. But as always, it will be worth it in the end.

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As a young girl my Sicilian dad would take me on Sundays to Common Street in Lawrence MA to Tripoli’s Bakery (still there) and would buy several slices of meat pie.   That has changed throughout the years because the neighborhood is now mostly Latinos whereby the original recipe is no longer available.  However, the following is how I remember it. 

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Cannelloni loosely translates from Italian as "big tubes". This is a very traditional recipe made with fresh pasta sheets then filled with creamy ricotta and then covered with a delicious marinara or meat sauce then baked. Yum!

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Each holiday I remember helping my mom as she toiled for hours making homemade ravioli.  I would like to say it was a labor of love, but it was something I looked forward to and she was not one to disappoint. Here is my version of my mom’s recipe which has taken me years to perfect.

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