Baked Recipes

The ultimate Roman 'quinto quarto' (offal) dish. Oxtail slowly stewed for hours in tomatoes, celery, and white wine until the meat melts off the bone.

The crown jewel of Piedmontese cuisine. A large cut of beef marinated and slowly braised in a whole bottle of noble Barolo wine until it falls apart.

A delicate, aromatic rabbit stew from the Italian Riviera, flavored with pine nuts, Taggiasca olives, white wine, and fresh thyme.

A Sicilian specialty. Thin slices of swordfish rolled around a savory filling of breadcrumbs, pine nuts, raisins, and pecorino, then grilled or baked.

A simple, elegant Italian way to roast a whole fish. The fish is baked over a bed of thinly sliced potatoes that absorb all the delicious seafood juices.

A deeply savory, intense Tuscan stew made from wild boar braised slowly in red wine, tomatoes, juniper berries, and herbs.

A towering platter of assorted seafood (squid, shrimp, small fish) dusted lightly in flour and deep-fried until shatteringly crisp. A coastal Italian classic.

A show-stopping roast. Pork belly wrapped around pork loin, heavily seasoned with garlic, fennel, and rosemary, slow-roasted until the meat is melting and the skin is crackling like glass.

A rustic, robust 'hunter-style' chicken braise, cooked with tomatoes, onions, herbs, and wine. A staple of countryside Italian cooking.

Southern Italian comfort food: thin slices of beef stuffed with garlic, parsley, cheese, and sometimes pine nuts, rolled up and braised slowly in Sunday tomato sauce.

Tender, slow-braised veal shanks cooked with white wine, broth, and vegetables, traditionally finished with a bright, zesty gremolata.

A sweet, soft, savory stew of red and yellow bell peppers, onions, and tomatoes cooked down slowly in olive oil. Often eaten with crusty bread for a light lunch.