Italian

An exquisite asparagus, gruyère & prosciutto tart for sharing with friends and family.

We used large (25cm/10-inch diameter) packaged pizza bases for this recipe. You will need to purchase half a large barbecued chicken weighing about 450g to get the amount of shredded meat required for this recipe. Note

Marinated capsicums can be stored in the refrigerator for up to three months; add them to your next anti pasta platter for a burst of colour, texture and flavour.

A healthy and hearty warm pasta and lamb salad from Australian Women's Weekly.

Farfalle pasta, also called bow-ties or butterflies, have frilled edges and soft pleats to help contain the sauce; use orecchiette or fusilli, if preferred. Note

Exquisite roasted tomato and white bean soup from Australian Women's Weekly.

Peas and shucked broad beans bring a sweet, spring freshness to this creamy chicken risotto.

For a quick, satisfying dinner, try these easy, cheesy pizzas topped with chargrilled eggplant, pesto, olives and smoky chorizo.

We used large (25cm diameter) packaged pizza bases for this recipe. Note

A Caesar salad with crunchy croutons, prosciutto and poached eggs.

The classic French flavours of salade niçoise work wonderfully as a topping for this speedy bruschetta.

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

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.

Press the dough into a ball, then roll and stretch it on a floured surface. Using the heel of your hand, push the dough gently along the surface. After about 10 minutes, the dough should be smooth and springy. Adjust the hand roller to the thickest setting. Cut the dough in half and feed each […]

Panettone trifle, cheese recipe, brought to you by Australian Women's Weekly

Crispy on the outside but gooey on the inside.

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

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 […]

Pullaparts are best eaten on the day of baking. Note

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

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

The pizza is best made close to serving. Note

Served with gnocchi or pasta, this creamy, decadent sauce is easy to make and extra comforting.

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

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 […]

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.

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.

To make things easier on the day of the feast, you can prepare and dry the ravioli several hours ahead of time, then cook it before serving.

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.

A rich and very simple carbonara; an Italian pasta sauce from Rome based on eggs, cheese, bacon, and black pepper.

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

Warmly spiced and drizzled with honey, this clove panna cotta with fresh figs is a sophisticated and elegant dessert.

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

This ratatouille and lamb salad is just as fresh, flavourful and healthy as it looks. It is a deliciously hearty low-carb meal that everyone will enjoy. The basil pesto adds that perfect zingy touch.

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.

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.

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

Not suitable to microwave. Not suitable to freeze. Note

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.

This quick and easy Italian-style dish is perfect for midweek dinners.

You could use ½ cup leftover bolognese mixture to fill the arancini. Note

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

Add toasted fennel seeds for extra fennel flavour. Note

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

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.

Fresh, light and full of flavour, juicy king prawns and tender zucchini get a lift from the garlic, chilli and pesto sauce.

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.

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.

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.

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

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

Topped with gruyère cheese, ham and tomato passata, this chicken parmigiana-style makes a great lunch to share with friends on the weekend.

Crab meat is available from fish markets and the seafood section of some major supermarkets. You will need to use two oven trays for the bags; don’t overcrowd them onto one oven tray.

This delicious bake can be served with a simple side salad. It also lends itself well to leftovers the next day!

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.

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

When in season, use blood oranges. 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

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.

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