5 Delicious Italian Comfort Food Recipes You'll Crave Throughout Winter!
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Recipes in this Video
5 recipes
vegetarian
Ingredients
- ●1 cup Arborio rice
- ●4 cups vegetable broth
- ●1 cup mushrooms, sliced
- ●1/2 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1/2 cup white wine
- ●1/2 cup Parmesan cheese, grated
- ●2 tbsp olive oil
- ●1 tbsp butter
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2In a large skillet, heat the olive oil and butter over medium heat.
- 3Add the chopped onion and garlic to the skillet, sauté until the onion is translucent.
- 4Add the sliced mushrooms and cook until they are soft and browned.
- 5Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 6Pour in the white wine and stir until it is mostly absorbed by the rice.
- 7Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
- 8Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 9Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
- 10Remove from heat, garnish with fresh parsley, and serve hot.
Equipment
SaucepanLarge skilletLadleWooden spoon
Pasta e Ceci is a traditional dish from the southern regions of Italy, particularly Lazio and Campania. It embodies the Italian philosophy of using simple, wholesome ingredients to create hearty meals. Often enjoyed during colder months, it highlights the versatility of legumes and pasta, making it a comforting staple in Italian households. Today, variations exist worldwide, adapting to local tastes while retaining the essence of this beloved dish.
Ingredients
- ●chickpeas
- ●pasta
- ●olive oil
- ●garlic
- ●onion
- ●carrot
- ●celery
- ●vegetable broth
- ●tomato paste
- ●bay leaves
- ●parsley
- ●black pepper
- ●salt
- ●red pepper flakes
Instructions
- 1Soak chickpeas overnight in water.
- 2Drain and rinse soaked chickpeas.
- 3Heat olive oil in a large pot over medium heat.
- 4Sauté chopped onion, carrot, and celery until softened, about 5-7 minutes.
- 5Add minced garlic and cook until fragrant, about 1 minute.
- 6Stir in soaked chickpeas, tomato paste, and bay leaves.
- 7Pour in vegetable broth and bring to a boil.
- 8Reduce heat and simmer until chickpeas are tender, about 30-40 minutes.
- 9Remove bay leaves and mash some chickpeas for creaminess, if desired.
- 10Add pasta and cook according to package instructions until al dente.
- 11Stir in chopped parsley and season with black pepper and red pepper flakes.
- 12Serve hot, drizzled with extra olive oil.
Ingredient Alternatives
pasta
Healthier: whole grain pasta
Cheaper: pasta made from lentils
Whole grain pasta adds more fiber and nutrients.
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water
Homemade broth is fresher and can be made with kitchen scraps.
Techniques
sautéingboiling
Equipment
large potwooden spoonknifecutting board
🌶️🌶️🌶️Low
Also Known As
Pasta e CeciChickpea Pasta
Ingredients
- ●2 cups ditalini pasta
- ●1 can (15 oz) cannellini beans, drained and rinsed
- ●4 cups vegetable broth
- ●1 cup heavy cream
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp olive oil
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Fresh parsley for garnish
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
- 3Stir in the dried oregano, salt, and black pepper, cooking for another minute.
- 4Pour in the vegetable broth and bring to a boil.
- 5Add the ditalini pasta and cook according to package instructions until al dente, about 8-10 minutes.
- 6Stir in the cannellini beans and heavy cream, mixing well.
- 7Reduce heat to low and let simmer for 5 minutes to heat through.
- 8Add the grated Parmesan cheese and stir until melted and combined.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh parsley.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
Ingredients
- ●1 lb Italian sausage
- ●4 medium potatoes, diced
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1/4 cup olive oil
- ●1 tsp dried oregano
- ●1 tsp dried thyme
- ●1/2 tsp red pepper flakes
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the diced potatoes, chopped onion, and minced garlic.
- 3Drizzle the olive oil over the vegetables and toss to coat evenly.
- 4Add the dried oregano, dried thyme, red pepper flakes, salt, and black pepper. Mix well.
- 5Place the Italian sausage on top of the vegetable mixture in the bowl.
- 6Transfer everything to a large baking dish, spreading it out evenly.
- 7Cover the baking dish with aluminum foil and bake for 30 minutes.
- 8Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the sausage is browned.
- 9Garnish with fresh parsley before serving.
Equipment
Large bowlBaking dishAluminum foilKnifeCutting board
🌶️🌶️🌶️Low
Pasta e Lenticchie is a traditional Italian dish that combines pasta and lentils, often enjoyed as a hearty meal during colder months.
Ingredients
- ●1 cup lentils
- ●1 cup pasta (small shapes like ditalini or elbow)
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 stalks celery, diced
- ●4 cups vegetable broth
- ●1 can (14 oz) diced tomatoes
- ●2 tbsp olive oil
- ●1 tsp dried oregano
- ●1 tsp dried thyme
- ●Salt and pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1Rinse the lentils under cold water and set aside.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 3Add the rinsed lentils to the pot and stir to combine with the vegetables.
- 4Pour in the vegetable broth and add the diced tomatoes, oregano, thyme, salt, and pepper. Bring to a boil.
- 5Reduce the heat to low and let the lentils simmer for about 20-25 minutes, or until they are tender.
- 6Once the lentils are cooked, add the pasta to the pot and stir well.
- 7Continue to cook for an additional 10-12 minutes, or until the pasta is al dente, stirring occasionally.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh parsley.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
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