Italian recipes

Amaretti Chocolate Cake

Italian Amaretti biscuits are now widely available in supermarkets, as well as delicatessen, and their stro...

Italian Amaretti biscuits are now widely available in supermarkets, as well as delicatessen, and their strong almond flavour is the perfect match with some strong, ver...

Antipasti

This is my favourite Italian first course. If you can buy the meats and cheese from a specialist Italian...

This is my favourite Italian first course. If you can buy the meats and cheese from a specialist Italian deli, so much the better; alternatively, counters at superm...

Aubergines Amalfitane

This is a recipe I was served first of all in a restaurant in Amalfi many years go. Luckily, I always ha...

This is a recipe I was served first of all in a restaurant in Amalfi many years go. Luckily, I always have a notebook to hand, so this replication is, I think, ever...

Baked Cannelloni

I have discovered that the best way to make this excellent supper dish is to buy fresh sheets of lasagne th...

I have discovered that the best way to make this excellent supper dish is to buy fresh sheets of lasagne that don't need pre-cooking. The Delia Onion Cookery School...

Baked Macaroni Pie

Developed by Delia for her Online Cookery School, you can watch this recipe being made. Just click th...

Developed by Delia for her Online Cookery School, you can watch this recipe being made. Just click the image to play.

30 minutes - 40 minutes

Pizza Dough

Pizza dough is made in almost the same way as white bread – by hand or using a food processor, except that ...

Pizza dough is made in almost the same way as white bread – by hand or using a food processor, except that you add olive oil and a little sugar to the flour mixture an...

10 minutes - 12 minutes

Beef in Barolo

This is a classic from Piedmont but because Barolo is such a very fine and quite expensive wine, I tend to ...

This is a classic from Piedmont but because Barolo is such a very fine and quite expensive wine, I tend to make this with something less costly but from the same regio...

3 hours

Bruschetta with Tomato and Basil

Bruschetta is a very special type of toasted bread, pronounced brusketta. When I first tasted the...

Bruschetta is a very special type of toasted bread, pronounced brusketta. When I first tasted the real thing in Tuscany, it was one of the most memorable eat...

Bruschettas with Goats' Cheese

This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture...

This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture. The Delia Online Cookery School: You can watch how to m...

Budino di Pomodorini

Here is a recipe we ate at my friend Rose Lloyd’s house in Provence – a delectably cool summer starter. ...

Here is a recipe we ate at my friend Rose Lloyd’s house in Provence – a delectably cool summer starter. Perfect to serve in hot weather, which pays homage to the gl...

Cappuccino Cheesecakes

These are so lovely, no-one will know they're low-fat. You do need to make them the day before as they'r...

These are so lovely, no-one will know they're low-fat. You do need to make them the day before as they're much easier to remove from the cases if they've had a chan...

Cassata Siciliana

This delightful Italian dessert is really just an assembly job as far as you’re concerned, but everyone wil...

This delightful Italian dessert is really just an assembly job as far as you’re concerned, but everyone will think you’re very clever! The Delia Online Cookery Scho...

Cheats' Risotto Milanese

This makes a wonderful accompaniment to dishes such as Ossobuco and Italian Braised Beef with Gremolata. ...

This makes a wonderful accompaniment to dishes such as Ossobuco and Italian Braised Beef with Gremolata. The Delia Online Cookery School: You can also watch how to ...

20 minutes

Chicken Cacciatora

This is my version of the famous Italian classic – best made in the autumn when there's a glut of red, ripe...

This is my version of the famous Italian classic – best made in the autumn when there's a glut of red, ripe, full-flavoured tomatoes, but it's still good in winter, as...

Chicken Puttanesca

I have long been a fan of the Italian puttanesca sauce for serving with various kinds of pasta. What I'v...

I have long been a fan of the Italian puttanesca sauce for serving with various kinds of pasta. What I've now discovered, though, is this variation. This lovely gut...

40 minutes - 45 minutes

Chorizo and White Bean Pepper Pot

We are all being urged to help pig farmers by buying only British pork. That said, I do have to plead gu...

We are all being urged to help pig farmers by buying only British pork. That said, I do have to plead guilty when it comes to things like salami, Parma ham, pancett...

1 hour 30 minutes - 1 hour 45 minutes

Classic Fresh Tomato Sauce

It was once said that the greatest wines of Montrachet should be drunk kneeling with head bowed as a sign o...

It was once said that the greatest wines of Montrachet should be drunk kneeling with head bowed as a sign of reverence. Well, this is how I feel about this v...

Classic Risotto Milanese

This is my version of the great Italian classic, and the best accompaniment of all to Ossobuco. &...

This is my version of the great Italian classic, and the best accompaniment of all to Ossobuco. The traditional risotto method demands your full attent...

25 minutes - 30 minutes

Cappuccino Creams

If you are a coffee fan, this is the coffee dessert – the best ever! It is based on an old-fashioned rec...

If you are a coffee fan, this is the coffee dessert – the best ever! It is based on an old-fashioned recipe for honeycomb mould, which sometimes separates into laye...

Coffee Granita

This recipe was given to me by one of my favourite chefs and food writers, Simon Hopkinson. It's so simp...

This recipe was given to me by one of my favourite chefs and food writers, Simon Hopkinson. It's so simple, refreshing and very attractive served in stemmed glasses...

Crostini Lazio

Italian in origin, crostini are 'little crusts'. In France they are called croutons, but both are little...

Italian in origin, crostini are 'little crusts'. In France they are called croutons, but both are little rounds or squares of bread brushed with olive oil or butter...

A picture of Delia's Crostini with Anchovies, Roasted Vegetables and Mozzarella recipe

Crostini with Roasted Vegetables

This recipe was inspired not by a visit to Italy but by a trip to the Basque region of Spain to see anchovi...

This recipe was inspired not by a visit to Italy but by a trip to the Basque region of Spain to see anchovies being caught and packed. The Delia Online Cookery Scho...

45 minutes