There’s something special about gathering around the table with loved ones, sharing a meal that’s been passed down through generations. For many families, these traditions are rooted in the rich culinary heritage of Italy, where food is often a symbol of love and connection. One such legend is Nonna Pia, whose name has become synonymous with mouthwatering dishes that warm hearts and fill bellies. In this article, we’re thrilled to share 18 beloved recipes from Nonna Pia’s kitchen, each one carefully crafted to bring people together. From classic lasagna and creamy risotto to decadent cannoli and crispy eggplant parmesan, these dishes are sure to become new family favorites. So gather ’round, grab a fork, and get ready to indulge in the flavors of Italy with Nonna Pia’s heartwarming recipes.
Nonna Pia’s Classic Homemade Lasagna
A timeless Italian classic that never goes out of style, Nonna Pia’s homemade lasagna is a hearty, comforting dish that’s sure to please. With layers of tender pasta, rich meat sauce, and creamy ricotta cheese, this recipe is a must-try for anyone who loves a good lasagna.
Ingredients:
– 8 lasagna noodles
– 1 pound ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook ground beef and onion until browned, breaking up meat with spoon as it cooks.
4. Add garlic and marinara sauce; stir to combine.
5. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
6. Assemble lasagna by spreading half the meat sauce in the bottom of a 9×13-inch baking dish, followed by half the noodles, then half the cheese mixture. Repeat layers.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Nonna Pia’s Secret Tiramisu Recipe
A classic Italian dessert that never fails to impress, Nonna Pia’s Tiramisu is a family secret recipe passed down through generations. This creamy, coffee-infused masterpiece requires patience and love, but the result is well worth the effort.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 8 oz mascarpone cheese
– 8 oz whipped cream
– 2 tbsp unsweetened cocoa powder
– 2 tsp vanilla extract
– 1/4 cup granulated sugar
Instructions:
1. Dip each ladyfinger into the cooled coffee, about 3-5 seconds per side.
2. In a separate bowl, combine mascarpone cheese and whipped cream until smooth.
3. Add cocoa powder, vanilla extract, and sugar to the mascarpone mixture; mix well.
4. To assemble, start with a layer of ladyfingers in a serving dish, followed by half of the mascarpone mixture.
5. Repeat steps 1-4 one more time, finishing with a layer of mascarpone on top.
6. Cover and refrigerate for at least 3 hours or overnight.
Cooking Time: None required! This dessert requires patience, not cooking time.
Nonna Pia’s Rustic Minestrone Soup
Warm up with a hearty bowl of this Italian classic, made with tender vegetables and aromatic tomatoes.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 1 celery stalk, sliced
– 1 red bell pepper, diced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1/4 cup small pasta shapes (such as elbow macaroni or ditalini)
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add the onion, garlic, carrots, celery, and red bell pepper. Cook until the vegetables are tender, about 10 minutes.
3. Add the diced tomatoes, vegetable broth, kidney beans, pasta shapes, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together and the soup has thickened slightly.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 40-45 minutes
Nonna Pia’s Handmade Gnocchi with Sage Butter
A classic Italian dish, these soft and pillowy gnocchi are a staple of Nonna Pia’s kitchen. Freshly made and served with a rich sage butter sauce, this recipe is sure to become a family favorite.
Ingredients:
– 2 large potatoes, cooked through
– 1/2 cup all-purpose flour
– 1 egg, lightly beaten
– Salt, to taste
– Fresh sage leaves, chopped (about 2 tablespoons)
– Unsalted butter, softened (about 4 tablespoons)
Instructions:
1. Mash the cooked potatoes in a large mixing bowl.
2. Add the flour and egg to the mashed potatoes. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth.
4. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
5. Cut the rope into 1-inch pieces to form the gnocchi.
6. Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 3-5 minutes, or until they float to the surface.
7. While the gnocchi cook, melt the butter in a small saucepan over medium heat. Add the chopped sage and cook for about 1 minute, stirring constantly.
8. Serve the cooked gnocchi with the warm sage butter sauce.
Cooking Time: About 15-20 minutes total, including cooking time and preparation.
Nonna Pia’s Authentic Spaghetti Carbonara
Experience the rich flavors of Italy with this classic spaghetti carbonara recipe, passed down through generations from Nonna Pia herself.
Ingredients:
– 12 oz spaghetti
– 4 large eggs
– 2 tablespoons unsalted butter
– 4 slices pancetta or bacon, diced
– 1 cup grated Parmesan cheese
– Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a separate pan, melt the butter over medium heat. Add the diced pancetta or bacon and cook until crispy, stirring occasionally.
3. Crack in the eggs and whisk vigorously to combine with the melted butter and pancetta mixture. Cook for 1-2 minutes, or until the eggs are slightly scrambled.
4. Add the cooked spaghetti to the egg mixture and toss until well combined.
5. Season with salt and black pepper to taste, then sprinkle Parmesan cheese evenly over the top.
6. Toss once more to combine, then serve immediately.
Cooking Time: 15-20 minutes
Nonna Pia’s Slow-Cooked Beef Ragù
This hearty ragù is a staple of Italian cuisine, perfect for serving with pasta, polenta, or crusty bread. Simmered for hours to tender perfection, this rich and flavorful sauce will become a family favorite.
Ingredients:
– 1 pound beef chuck roast, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (28 oz) crushed tomatoes
– 1 cup red wine
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 5 minutes.
2. Add the onion, garlic, carrot, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the crushed tomatoes, red wine, basil, salt, and pepper. Stir to combine.
4. Bring the sauce to a simmer and cook, covered, for 2-1/2 hours or overnight.
Cooking Time: 2-1/2 hours
Nonna Pia’s Crispy Fried Eggplant Parmesan
This classic Italian-American recipe is a twist on the traditional eggplant parmesan, with an added crispy fried touch that will make it hard to resist. Perfect for a satisfying dinner or as a side dish.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup marinara sauce
– 8 ounces mozzarella cheese, shredded
Instructions:
1. In a shallow dish, mix together flour, salt, and pepper.
2. Dip each eggplant slice into the flour mixture, coating both sides evenly.
3. Dip the floured eggplant slices into beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
5. Preheat oven to 375°F (190°C). In a separate baking dish, spread a layer of marinara sauce. Arrange fried eggplant slices on top of the sauce.
6. Sprinkle mozzarella cheese over the eggplant, then sprinkle Parmesan cheese on top.
7. Bake for 20-25 minutes or until melted and bubbly.
Cooking Time: About 30 minutes total, including preparation time.
Nonna Pia’s Creamy Mushroom Risotto
Savor the rich flavors of Italy with this creamy risotto, inspired by Nonna Pia’s treasured recipe.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups mixed mushrooms (Button, Crimini, Shiitake), cleaned and sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add mushrooms and garlic; cook, stirring occasionally, until tender.
3. Add Arborio rice; stir to coat with oil and mix with mushroom mixture.
4. If using wine, add 1/2 cup and cook until absorbed.
5. Gradually add warmed broth, stirring continuously, in 1-cup increments, allowing each portion to absorb before adding the next.
6. Remove from heat. Stir in butter and Parmesan cheese; season with salt and pepper.
7. Serve immediately.
Cooking Time: 20-25 minutes
Nonna Pia’s Traditional Panna Cotta
Nonna Pia’s Traditional Panna Cotta Recipe
A classic Italian dessert, Panna Cotta is a creamy delight that never fails to impress. This recipe has been passed down through generations of Nonna Pia’s family and is sure to become a favorite.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon unflavored gelatin
Step-by-Step Instructions:
1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
4. Stir in the vanilla extract.
5. Pour the mixture into small individual serving cups or a large baking dish.
6. Refrigerate for at least 4 hours or overnight until set.
Cooking Time:
– Preparation: 15 minutes
– Cooking: 10 minutes
– Chilling: 4-8 hours
Nonna Pia’s Savory Stuffed Bell Peppers
A classic Italian recipe that combines the sweetness of bell peppers with the savory flavors of meat and cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef or pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground beef or pork over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in cooked rice, mozzarella cheese, Parmesan cheese, salt, and pepper.
6. Stuff each bell pepper with the meat mixture and cover with foil.
7. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Nonna Pia’s Homemade Focaccia Bread
A classic Italian bread recipe passed down from Nonna Pia, this focaccia is soft, flavorful, and perfect for dipping into olive oil or serving alongside your favorite dishes.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until the mixture becomes frothy.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Gradually add the remaining 2 cups of flour, one cup at a time, until the dough comes together in a sticky ball.
4. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 425°F (220°C). Punch down the dough and shape into a rectangle.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Nonna Pia’s Decadent Chocolate Cannoli
Nonna Pia’s Decadent Chocolate Cannoli Recipe
Get ready to satisfy your sweet tooth with this rich and creamy cannoli recipe, filled with a decadent chocolate filling.
Ingredients:
– 12-16 cannoli shells
– 1 cup confectioners’ sugar
– 2 tablespoons unsweetened cocoa powder
– 1/4 cup heavy cream
– 2 ounces high-quality dark chocolate (at least 70% cocoa), finely chopped
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium bowl, whisk together confectioners’ sugar and cocoa powder.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
4. Fold the whipped cream into the melted chocolate until well combined.
5. Stir in vanilla extract and salt.
6. Fill the cooled cannoli shells with the chocolate mixture.
7. Refrigerate for at least 2 hours to allow filling to set.
Cooking Time: 15 minutes (prep time) + chilling time
Nonna Pia’s Fresh Tomato and Basil Bruschetta
A classic Italian appetizer that’s perfect for warm weather, this bruschetta recipe is a flavorful celebration of fresh tomatoes and basil. Served on toasted bread with a drizzle of extra virgin olive oil, it’s an effortless yet impressive start to any meal.
Ingredients:
– 4 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1-inch pieces
– Salt and pepper, to taste
– Extra virgin olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, chopped basil, and minced garlic.
3. Brush both sides of the baguette slices with olive oil and season with salt and pepper.
4. Toast the bread in the oven for 5-7 minutes or until lightly browned.
5. Top each toasted bread slice with a spoonful of the tomato-basil mixture.
6. Drizzle with additional olive oil, if desired.
Cooking Time: 15-20 minutes
Nonna Pia’s Hearty Lentil and Sausage Stew
A comforting and flavorful stew that warms the heart and fills the belly.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 pound sweet Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add sausage; cook until browned, about 5 minutes.
2. Remove sausage from pot; set aside. Add onion, garlic, carrot, and celery; cook until vegetables are tender, about 8 minutes.
3. Add lentils, diced tomatoes, and broth to pot. Stir in cooked sausage. Bring to a boil; reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
Cooking Time: 45-50 minutes
Nonna Pia’s Light and Fluffy Ricotta Pancakes
Nonna Pia’s Light and Fluffy Ricotta Pancakes
A classic Italian breakfast treat that’s both light and airy, these ricotta pancakes are a staple of Sunday mornings in Nonna Pia’s household. With the addition of ricotta cheese, they’re incredibly tender and flavorful.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup ricotta cheese
– 2 tablespoons melted butter, cooled
– Confectioners’ sugar, for serving (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, ricotta cheese, and melted butter.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Pour batter into greased 1/4-cup measuring cups or small ramekins.
6. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until lightly golden.
7. Serve warm with confectioners’ sugar, if desired.
Cooking Time: 12-15 minutes
Nonna Pia’s Zesty Lemon Olive Oil Cake
Brighten up your day with this refreshing cake infused with the zesty flavors of lemon and olive oil, inspired by Nonna Pia’s classic Italian recipe.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup extra virgin olive oil
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp grated lemon zest
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. Whisk together flour, sugar, and baking powder in a medium bowl.
3. In a large bowl, whisk eggs until frothy. Add lemon juice, olive oil, and grated lemon zest; mix well.
4. Gradually add the dry ingredients to the wet mixture; whisk until smooth.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Nonna Pia’s Garlicky Shrimp Scampi
Nonna Pia’s Garlicky Shrimp Scampi Recipe
A classic Italian dish that combines succulent shrimp with a savory garlic butter sauce, served with linguine and a sprinkle of parsley.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons (1/2 stick) unsalted butter, softened
– 6 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley leaves, chopped (optional)
– Linguine pasta
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1 cup pasta cooking water before draining.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove from heat and stir in remaining 2 tablespoons butter, white wine, chicken broth, and lemon juice. Season with salt and pepper to taste.
5. Combine cooked linguine and reserved pasta cooking water into the skillet. Toss everything together until linguine is well coated.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Nonna Pia’s Sweet Ricotta-Filled Crepes
Experience the taste of Italy with these delicate crepes filled with a sweet ricotta mixture, inspired by Nonna Pia’s traditional recipe. Perfect for breakfast, brunch, or as a dessert, these crepes are sure to delight.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 2 tablespoons sugar
– 1/4 cup ricotta cheese
– 1 tablespoon unsalted butter, melted
– Fresh fruit or powdered sugar for serving (optional)
Instructions:
1. In a large bowl, whisk together flour, eggs, milk, and salt until smooth.
2. Heat a small non-stick pan over medium heat. Pour in about 1/4 cup of batter and tilt to evenly coat the bottom.
3. Cook for 1-2 minutes, until the edges start to curl. Loosen with a spatula and flip.
4. Place 1 tablespoon of ricotta mixture onto the crepe, leaving a 1-inch border around the edges.
5. Fold the crepe into a triangle or roll up, placing seam-side down on a plate.
6. Repeat with remaining batter and filling. Serve warm, topped with fresh fruit or powdered sugar if desired.
Cooking Time: 15-20 minutes (depending on crepe-making speed)
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