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Easy Homemade Pasta
Lunch Italian

Easy Homemade Pasta

4.9

Prep
20 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix flour, eggs, olive oil, and salt in a bowl until combined. Add water, 1 teaspoon at a time, until a smooth, thick dough forms.
  3. 3 Turn dough out onto a lightly floured work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes.
  4. 4 Divide dough into 8 balls; roll and cut dough into desired pasta shape using a pasta machine.

By pho1962

Pizza Oven Dough
Lunch Italian

Pizza Oven Dough

4.8

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Mix together water, yeast, and sugar in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
  2. 2 Cover dough and refrigerate, 8 hours to overnight.
  3. 3 Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours.
  4. 4 Flatten or stretch out dough to desired thickness.

By Rob Egbert

Italian Hazelnut Cookies with Nutella
Lunch Italian

Italian Hazelnut Cookies with Nutella

4.7

Prep
15 min
Cook
18 min
Total
240 min

Instructions

  1. 1 In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
  2. 2 Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
  3. 3 Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
  4. 4 Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

By Nutella hazelnut spread

Blue Cheese and Asparagus Pizza
Lunch Italian

Blue Cheese and Asparagus Pizza

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
  3. 3 Bake the asparagus in the preheated oven for 10 minutes.
  4. 4 While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
  5. 5 Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.

By Cait

Bread Machine Pizza Dough
Lunch Italian

Bread Machine Pizza Dough

4.7

Prep
10 min
Cook
25 min
Total
155 min

Instructions

  1. 1 Place beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting and press Start.
  2. 2 Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand for about 15 minutes.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Spread desired sauce and toppings on top of dough.
  5. 5 Bake in the preheated oven until crust is lightly browned and crispy on the outside, about 24 minutes.

By Kim

Peach and Tomato Caprese Salad
Lunch Italian

Peach and Tomato Caprese Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
  2. 2 Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

By Julie Hubert

Italian Scallop and Shrimp Salad
Lunch Italian

Italian Scallop and Shrimp Salad

3.8

Prep
15 min
Cook
10 min
Total
535 min

Instructions

  1. 1 In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
  2. 2 Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

By Lillian

Easy Tilapia with Wine and Tomatoes
Lunch Italian

Easy Tilapia with Wine and Tomatoes

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat a grill for medium-high heat.
  2. 2 Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
  3. 3 Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

By chowsito

Fresh Mozzarella Pasta Salad
Lunch Italian

Fresh Mozzarella Pasta Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orzo and return to a boil. Cook pasta uncovered, stirring occasionally, until tenter yet firm to the bite, about 10 minutes. Drain well, and let cool.
  2. 2 Combine mozzarella cubes, tomatoes, basil, red pepper flakes, and salt in a salad bowl; stir in oil to coat. Stir in orzo, tossing gently until combined and coated with oil.

By Meghan

Peas and Pancetta
Lunch Italian

Peas and Pancetta

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a frying pan over medium heat. Cook and stir pancetta and onion in hot oil until pancetta is translucent, about 5 minutes. Stir in peas, wine, thyme, salt, and pepper, then bring to boil. Reduce the heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

By Allrecipes Member

Caprese Salad with Balsamic Reduction
Lunch Italian

Caprese Salad with Balsamic Reduction

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Stir balsamic vinegar and honey together in a small saucepan and place over high heat.
  2. 2 Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.
  3. 3 Arrange alternating slices of tomato and mozzarella decoratively on a serving platter.
  4. 4 Sprinkle with salt and black pepper, tuck basil leaves around slices, and drizzle with olive oil and the balsamic reduction.

By stefychefy

Tennille's Italian Pasta Salad
Lunch Italian

Tennille's Italian Pasta Salad

4.0

Prep
30 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
  2. 2 Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
  3. 3 In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
  4. 4 After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

By Tennille Nelson

Rosemary Tomato Leek Soup
Lunch Italian

Rosemary Tomato Leek Soup

4.8

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add leek, rosemary, and garlic; cook and stir until leek is tender and translucent, about 15 minutes.
  2. 2 Add tomatoes and cayenne pepper; bring to a simmer. Add basil; continue simmering until soup is reduced by half, about 1 hour.
  3. 3 Fill blender with half the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Return puréed soup to the saucepan. Stir in cream until soup reaches desired consistency; season with salt and black pepper.

By LUNACITY

Tami's Tri Color Caprese Salad
Lunch Italian

Tami's Tri Color Caprese Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.

By Tami Jones

Macaroni Salad for a Crowd
Lunch Italian

Macaroni Salad for a Crowd

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain.
  2. 2 Toss cooked macaroni, grated eggs, onion, relish with some of the liquid, and olives in a large bowl. Stir in mayonnaise and mustard; season with salt and pepper. Top with sliced eggs and sprinkle with paprika to serve.

By Crissy Soares

Tomato and Bocconcini Salad
Lunch Italian

Tomato and Bocconcini Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside.
  2. 2 Combine spinach, arugula, tomatoes, bocconcini cheese, and onion in a salad bowl. Shake vinaigrette vigorously to combine; drizzle over salad to serve.

By Sarah

Ultimate Chicken Salad a la Jake
Lunch Italian

Ultimate Chicken Salad a la Jake

4.1

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.
  2. 2 While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.
  3. 3 Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.

By Jake Cuff

Mom's Italian Potato Salad
Lunch Italian

Mom's Italian Potato Salad

4.1

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
  2. 2 Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
  3. 3 Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

By marisella

Tuscan Smoked Turkey-Bean Soup
Lunch Italian

Tuscan Smoked Turkey-Bean Soup

4.5

Prep
20 min
Cook
240 min
Total
740 min

Instructions

  1. 1 Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.
  2. 2 Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
  3. 3 Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.
  4. 4 Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.
  5. 5 Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.

By Maureen O'leary