© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Eggplant rollatini, or involtini di melanzane is an Italian dish of thin eggplant slices that are grilled, filled with a luscious ricotta spinach mixture, rolled, smothered in a flavourful tomato sauce, topped with Mozzarella and Parmesan, and baked until the cheese is golden and bubbly.  It’s naturally gluten free and low-carb friendly. Look for large, wide, straight-sided purple globe eggplants for this recipe, as the curvy ones are harder to cut into evenly thin slices. Use homemade tomato sauce if you can, but if you’re running short on time, quality jarred tomato sauce would work just as great.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

If you are Looking for a hearty, satisfying and cozy meal, then this one pot dish is for you! The Italian meatballs use a delicious mix of ground beef and pork and get the amazing flavour from Italian sausage spice mix and Parmesan. They are then nestled in a rich tomato sauce with tender risoni pasta and served with extra fresh grated Parmesan. They are so delicious, and very easy and uncomplicated to prepare. If you don’t want to make the meatballs from the scratch, then use the Italian sausage mixture.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Melanzane a Funghetto in Neapolitan, or eggplants cooked in the style of small mushrooms, a quick side dish that’s simple, quick to prepare and so delicious! You can serve them as a side, or with pasta or as a topping with shaved Parmesan for crostini. Although the name of this recipe contains “funghetto” which means “mushroom” in Italian, it contains no mushroom at all, it means that when the eggplant chunks are sautéed they look like little mushrooms and have the texture of mushrooms.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These nutty semolina tea cakes are quickly mixed and baked using just a few ingredients. With date syrup and balsamic glaze in the batter, they are not too sweet but wonderfully caramelised with an intriguing tanginess. I used walnuts, but any other nuts will work beautifully. Balsamic glaze Balsamic glaze, aka balsamic reduction or cream, is balsamic vinegar that has been simmered until most of the water has evaporated away, leaving a deliciously thick, syrupy glaze with a bold flavour. You can easily buy balsamic glaze from any supermarket but if you have balsamic vinegar at home you can make the glaze yourself. For the amount needed for these tea cakes, simply bring 1 cup balsamic vinegar and 3 tablespoons of brown sugar (or honey) to boil. Simmer for 15-20 minutes until it has become syrupy.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

‘Tegole’ is the Italian word for tiles and when you look at the flat biscuits, this name is very appropriate. ‘Valdostane’ is a shortened form of Valle d'Aostal. These wafer-thin crispy nutty biscuits are tiles from the Valle d'Aosta, according to the name. They are made with a batter rather than a dough, and be sure to keep them in an airtight container to retain their delightfully light crunch. A perfect accompaniment to an espresso!

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Biscotti Reginelle, aka Biscotti Regina or Biscotti Inciminati, are classic cookies from Palermo (the capital of both the autonomous region of Sicily and the Metropolitan City of Palermo), but they are popular all over the island of Sicily. They were named after Queen Margherita di Savoia, hence the name Biscotti Reginelle, which means Queen Cookies.
These delicious Italian cookies are not too sweet and are loaded with sesame seeds. The crunchy texture makes them the perfect accompaniment to coffee, hot chocolate, or sweet wine. To make these cookies even more authentic, use 100% of lard instead of a mix of butter and lard. Once completely cooled you can store these cookies in an air tight container for at least two weeks. They freeze well too.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A simple & delicious seasonal treat that's so easy and straight-forward. Simply dip the fresh figs into melted chocolate and sprinkle with lightly toasted hemp hearts. Use whatever nuts/seeds or chocolate your love or have on hand. Half the figs if they are too big. Make sure the figs are dry before dipping into the chocolate or they won't stick. Store them in an airtight container in the fridge for up to 3 days.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Chicken cacciatore is a rustic, warming and hearty chicken stew in a rich tomato-based sauce with vegetables, herbs and wine. Serve this earthy hearty stew with crusty bread or on a bed of polenta or pasta, sprinkled with some freshly grated Parmesan. I have used white wine, but you can definitely use red wine instead.
Chicken cacciatore, literally meaning “hunter's style chicken,” has origins that date all the way back to the 14th century. The primary meat of cacciatore back then was rabbit, but other versions add meats like salami and sausage as the protein of choice. Since then, chicken has evolved and become the crowd-pleaser.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Pollo fritto, Italian for fried chicken, is a Tuscan-Jewish dish (without Saltimbocca salt) traditionally enjoyed for Hanukkah, where the chicken is simply marinated in a mixture of lemon juice, garlic, herbs and spices, then coated with flour and egg before deep-frying until golden crispy. Traditional recipes use a whole chicken, cut into parts, but you can simply use a mixture of wings, drumsticks and thighs.
What makes this chicken recipe a standout is the Saltimbocca salt. A simple but genius condiment made with crumbled crispy Prosciutto, sage and salt and black pepper. Saltimbocca, Italian for “leap into the mouth”, is an Italian classic made with thin cutlets (chicken, veal, or pork) wrapped or topped with prosciutto and sage.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

One of Italy's most popular ways to prepare steak--Tagliata which gets its name from the Italian verb tagliare, meaning 'to cut or slice'. It's perfect for any steak night dinner. Steak tagliata usually calls for sirloin, aka rump or flank, but I much prefer the texture and flavour of fatty ribeye. Traditionally, it's prepared on a grill, but you can easily make this with a grill pan or just a regular skillet.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Upgrade the humble aubergine to the next level with this delicious keto Milanese dish – the crunch of pork rinds contrasts beautifully with the buttery, silky aubergine flesh. Similar to chicken Milanese, but we use aubergine instead. It is a rather easy recipe though it does take some preparation. If you ain't on keto, then simply use breadcrumbs instead of pork rind to coat the aubergine.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This is a quick and delicious comfort meal in which the eggs are poached in spicy tomato sauce. It's very similar to North African Shakshuka and Mexican Huevos Rancheros. So versatile and adaptable and all you need are pantry staples and a couple of fresh eggs gently poached in tomato sauce. It's really that basic and simple, but if you like, you can add some pancetta and parmesan for extra flavour. Serve it with some homemade bread to mop up the sauce.