Italian

Healthy and lean veal steaks with Italian white bean salad from Australian Women's Weekly.

Put the baking dish as close to the preheated grill as possible. This dish can be served as is, or accompany it with a salad, or soft polenta, and fresh crusty bread to soak up the juices. Note

Super-ripe tomatoes are the key to making the best bruschetta.

These succulent, tasty and filling stuffed eggplant halves are a great way of using up leftover bolognese sauce.

Just a few extra ingredients and about half an hour in the kitchen and you can turn regular chocolate ice-cream into a delicious and very sophisticated dessert.

A fresh and vibrant zesty lemon and rocket pesto spaghetti from Australian Women's Weekly.

The combination of fresh mixed tomatoes, creamy buffalo mozzarella and cured prosciutto works perfectly together in this fresh summer salad.

Warm pasta provençale salad, a dish cooked in a sauce made with tomatoes, artichoke and olives.

Panettone trifle

This is a great little sauce, herby and creamy, pesto crème fraîche works as a dip, condiment or even as a simple pasta sauce.

Not suitable to microwave. Not suitable to freeze. Note

This traditional Italian pasta dish is the ultimate comfort food, packed full of flavour to nourish the body and soul. Crispy bacon, button mushrooms and chives are tossed in a creamy sauce with perfectly cooked fettuccine.

To make pesto; blend or process basil, cheese, pine nuts and garlic until chopped finely; with motor operating, add oil, process until combined. Press plastic wrap over surface; refrigerate until needed. Note

Pancetta is an Italian unsmoked bacon prepared from pork belly, cured in salt and spices, then rolled into a sausage shape and dried for several weeks. Flavoured with sweet and savoury spices, such as black pepper, fennel and nutmeg, and with a rich layer of fat, when cooking with pancetta, a little goes a long […]

Serve with baby rocket leaves. Note

Uncooked pizza can be made 3 hours ahead; cover, refrigerate, until required. Note

Four cheeses! Need we say more? A beautiful balance of gorgonzola, pecorino, fontina and parmesan, this decadent sauce is easy to make and pairs perfectly with gnocchi or any kind of pasta.

Do not be afraid of this little bird as when it is done well, it is perfection. Be careful not to overcook or it will dry out; when the meat feels firm and the juices are clear, it is done.

Different cheeses can be used if the ones mentioned are unavailable. Gruyère, mozzarella, mild brie blue, provolone, vintage cheddar or raclette ­ mix and match until you find a combination you like best. Note

We used small (15cm/6 inch diameter) packaged pizza bases for this recipe. A Mexican staple, frijoles refritos (refried beans) are sold canned in supermarkets. You will also find spicy tomato salsa in supermarkets. Note

A delicious and filling antipasto that is perfect for tapas or cocktail food.

What better way to contribute to your five-a-day with this eye catching eggplant, feta and capsicum stack. It makes a perfectly healthy, light lunch on its own, or a delicious accompaniment to a tender steak.

Originating in southern Italy, tiella is a traditional Calabrian layered vegetable casserole.

Ravioli or gnocchi can be substituted for the tortellini, but spinach and ricotta is better than meat-based fillings for this sauce. Note

In just over half an hour this fresh and simple pea and pancetta pasta can be on the dinner table. We can guarantee there'll be no complaints, especially if it's served alongside some hot and crusty garlic bread.

A quick and simple pasta that brings a surprising depth of flavour, chilli, garlic and oil are a sauce in their own right.

This pie is a feast of the senses with a healthy alternative crust.

You can buy the ham hock from delis or your butcher. Make a large quantity and store leftover soup in fridge or freezer in individual serving sizes for later lunches. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Covering the shanks with the cooked celery and leek is an easy way to keep the lamb hot and moist while you cook the […]

Store tiramisu cups upright in the refrigerator until ready to serve. They are best made on the day of serving. Note

This fresh zesty salad is a great side dish with lunch or dinner meals.

Hearty and warming, ribollita is a famous Tuscan soup made with bread and vegetables. It's perfect for a cool Winter's evening.

Making risotto can be a meditative task, the stirring and ladling with a wooden spoon in one hand and a glass of wine in the other. This chilli seafood risotto is creamy, warming and delicious.

You may need only half a clove of garlic in the dressing depending on the strength of the garlic. Note

Cannelloni is a delicious stuffed Italian pasta, which we've filled with a flavoursome ricotta, spinach and herb mix in this recipe. Serve the pasta topped with a fragrant tomato sauce and oozy melted cheese.

Pullaparts are best eaten on the day of baking. Note

Carpaccio is the perfect Italian starter dish of thinly sliced raw Kingfish. Much like ceviche, the fish is served raw, but 'cooked' in a food acid like lemon or lime juice.

Feeding a family of big eaters is expensive! When I find a meat-free meal they enjoy, it helps the weekly budget. This risotto is the kind of dish that can be made if there are the very barest of essentials in the cupboard. It has light flavours to match the season. I do have to pay attention to the pot, but only for half an hour, so it’s no drama.

Honey and cardamom panna cotta with oranges, cream recipe, brought to you by Australian Women's Weekly

Surprisingly light, this creamy pumpkin, artichoke and prosciutto pasta makes a great lunch or light dinner.

This simple sausage and ratatouille casserole served on a bed of cheesy polenta makes a great winter evening meal.

In Italian, osso buco means bone with a hole'. It is cut from the shin of the hind leg (shank), and is also known as knuckle. The hole is filled with rich bone marrow, also known as jelly’; stand the bones upright to cook, so you don’t lose the delicious jelly inside. This recipe is […]

Pumpkin makes traditional gnocchi even softer and more tender, while the rocket pesto adds a blast of flavour to the finished dish.

Crostini in Italian means "little toasts". The thin slices of bread are drizzled or sprayed with olive oil, toasted and served warm.

A delicious veal parmesan dish popularised in New York by Italian immigrants.

Pie is best left to cool completely before slicing. Note

Bagna cauda is a warm dip; you can serve it in a fondue pot with a small tea light or gentle flame underneath. Serve the dip with your favourite selection of crisp vegetables.

Tagliatelle puttanesca, a tangy and salty Italian pasta dish invented in the mid-20th century.

Give your regular chicken cacciatore some pizzaz by topping it with this delicious and piquant gremolata mix. Serve with crusty bread or mashed potato for a complete and hearty meal.

High on flavour and protein and low on carbs, this tuna bean and basil salad is perfect for a light yet satisfying lunch. Baby capers give it that little bit of extra punch.

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.

These tasty zucchini and corn frittatas are delicious enjoyed warm as a delicious savoury breakfast, or popped in the lunchbox as a healthy snack.

Nothing compares to the taste of fresh pesto, it turns a simple dish of pasta into a gourmet meal.

This quick pasta dish uses tinned tuna, which is packed full of nutrients and of course, omega-3 fatty acids. Together with the olives, it packs a big flavour punch.

If you prefer a creamier risotto, you can add a knob of butter and a handful of parmesan to this chicken and asparagus risotto at the end of cooking, allow it to melt and stir it through.

Best made a day ahead; can be refrigerated, covered, up to 3 days, or frozen for up to 3 months. Reheat in moderately slow oven about 45 minutes or until hot. Smoked provolone is an all-purpose semi-hard Italian cheese with a firm texture wit a mild, smoky flavor. Note

Rich and full of flavour veal with eggplant, olives and capers from Australian Women's Weekly.

A classic Italian veal recipe, a superthin veal cutlet, drizzled in a sweet dry wine sauce.

Recipe is best prepared as required. Note

you can substitute goat cheese or any soft, crumbly cheese for the fetta in this recipe. Note

Add toasted fennel seeds for extra fennel flavour. Note

You cannot beat one of these classic Italian cookies served alongside a cup of coffee.

Rich, earthy and deeply satisfying, the flavour of this mushroom and spinach risotto is lifted by the addition of finely grated lemon zest.

These crunchy Italian biscuits are irresistible with a cup of strong espresso.

The secret to good rabbit casserole is long and slow cooking. You may be able to source it from your local farmers' market, otherwise you can order on-line from a number of game meat specialists in Australia.

We've detailed how to clean and prepare the calamari below; it's easier than you think! Remember that calamari cooks incredibly quickly; it's important not to overcook it because it will become tough and chewy, ruining the delicate nature of this tasty dish.

Slice this delicious Italian-style roast pork thickly and serve with creamy mashed potato and salad for a delicious special occasion family meal.

Use a mandoline or V-slicer to slice zucchini, if available. Note

When in season, use blood oranges. Note

Try this veal topped with tasty cheese and mushrooms as a change from the usual lamb, beef or chicken. You won't be disappointed.

Hipster meets old-school Italian in this chai latte biscotti, and the results are in. They're delicious! Whip them up for an afternoon tea gathering with friends, or wrap them for a thoughtful gift.

Zucchini is an incredibly versatile vegetable that can be used in all sorts of soups and stews and vegetable platters. Here, we've grilled it lightly and tossed it through a pasta salad. Just a little lemon juice, zest and ricotta completes this fresh and colourful dish.

To make the classic quattro stagione(Italian for `four seasons’) pizza, keep theolives, ham, mushrooms and artichokes onseparate quarters of the pizzas. Note

Soft and tender braised duck ragu with pappardelle from Australian Women's Weekly,

Discard the stems from the shiitake mushrooms before slicing as they are too tough to eat. If you like, replace the shiitakes with the same quantity of either button or swiss brown mushrooms. You could also add a handful of frozen (or cooked fresh) peas at the same time as the cream. Note

It is fine to use two 300ml cartons (or one 600ml) of cream for this recipe. You can use Cointreau or any other orange-flavoured liqueur. Candied clementines are available from specialty food stores and delicatessens. Note

This prosciutto and pea gratin is like a gourmet macaroni cheese and is bound to be a hit with all the family.

Tender and flavoursome braised borlotti beans with tomato and garlic from Australian Women's Weekly.

Whiting with pine nuts, currants and tuscan cabbage from Australian Women's Weekly.

A flavorful, deliciously textured bowl of Tuscan bean soup from Australian Women's Weekly.