Italian Menu

Collection by Teresa Subrise • Last updated 1 day ago

Teresa Subrise

Lasagna Roll Ring

Pasta Pie + VIDEO

An incredible Pasta Pie, so unique and tastes amazing.


Mozzarella-Stuffed Meatballs

Tagliarelle with Truffle Butter

120 reviews

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Shakshuka with Feta

6 reviews

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The Italian Dish - Posts - Pasta alla Gricia

There are a handful of classic Roman pasta dishes that you will find in almost every good t...

Neapolitan Meatballs with Ragù

<p>In Naples, meatballs are generously sized, and their texture is ultra-tender from a high ratio of bread to meat. For our version, we opted to use...

Ina Garten’s amazing Chicken Parmesan recipe

Ina Garten's famous and perfect Chicken Parmesan recipe on |

Orecchiette with Broccoli Rabe & Sausage

38 reviews

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Lasagna Bolognese

<p>We liked Barilla oven-ready lasagna noodles for this recipe, preferring it even over fresh sheet pasta. Both the <a...

America’s Test Kitchen Meat Ravioli with Quick Tomato Sauce (Ep 2012) | WSKG

Meat Ravioli with Quick Tomato Sauce Serves 4-6 If using King Arthur All-Purpose Flour, which is higher in protein, increase the number of egg yolks to seven. To ensure the proper dough texture, it’s important to use large eggs and to weigh the flour if possible. The longer the dough rests in step 2, the easier it will be to roll out. When rolling out the dough, don’t add too much flour; it can cause excessive snapback. Though a pasta machine is not necessary, you may use one if you like.


Ina Garten is the author of the Barefoot Contessa cookbooks and host of Barefoot Contessa on Food Network.

Braised Pork Ragu with Pappardelle

An easy ragu recipe in less than 30 minutes hands on! This Pork Ragu recipe is rich and comforting, braised with apples, honey and veggies.

Tagliatelle alla Bolognese

<p>Tagliatelle resembles fettuccine, but typically is made with eggs, so the noodles have a yellow hue, a richer flavor and a more delicate texture than...

Bolognese-Style Pork Cutlets

<p>Classic cotoletta alla bolognese are pan-fried breaded veal cutlets topped with salty, savory prosciutto and Parmigiano-Reggiano cheese. After frying,...