Gather ’round the table, friends! If you’re craving the kind of cozy, soul-satisfying food that turns a simple meal into a cherished memory, you’ve come to the right place. We’re diving into Nonna Pia’s treasure trove of family recipes—think bubbling casseroles, tender pastas, and desserts that taste like a hug. Get ready to fill your home with the heartwarming aromas of love and tradition.
Nonna Pia’s Classic Homemade Lasagna
Warm, comforting, and layered with tradition, Nonna Pia’s lasagna is a Sunday dinner staple. This recipe delivers rich flavor with a straightforward approach. Let’s get cooking.
Serving: 8 | Pre Time: 40 minutes | Cooking Time: 60 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 15 oz ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 12 no-boil lasagna noodles
– 1/4 cup chopped fresh basil
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it into small crumbles until browned.
3. Add diced onion and minced garlic to the skillet; cook for 4 minutes until softened.
4. Stir in crushed tomatoes, tomato paste, oregano, salt, and black pepper.
5. Reduce heat to low and simmer the sauce uncovered for 20 minutes, stirring occasionally.
6. In a medium bowl, combine ricotta cheese, egg, and grated Parmesan cheese until smooth.
7. Preheat your oven to 375°F.
8. Spread 1 cup of meat sauce evenly in the bottom of a 9×13 inch baking dish.
9. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
10. Spread half of the ricotta mixture evenly over the noodles.
11. Sprinkle 1/2 cup shredded mozzarella cheese over the ricotta layer.
12. Repeat layers: sauce, noodles, remaining ricotta mixture, and 1/2 cup mozzarella.
13. Top with a final layer of noodles, remaining sauce, and remaining 1 cup mozzarella.
14. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
15. Remove the foil and bake uncovered for 15 minutes until the cheese is bubbly and golden brown.
16. Let the lasagna rest at room temperature for 15 minutes before slicing.
17. Garnish with chopped fresh basil just before serving.
Oozing with melted cheese between tender noodles, each bite offers a savory balance of meaty sauce and creamy ricotta. The edges develop a delightful crispness against the soft interior. For a fresh twist, serve alongside a simple arugula salad dressed with lemon vinaigrette.
Nonna Pia’s Secret Tiramisu Recipe
Zesty yet comforting, Nonna Pia’s tiramisu skips the fuss for pure flavor. This no-bake dessert layers espresso-soaked ladyfingers with a rich mascarpone cream. You’ll have it ready to chill in under 30 minutes.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 6 large egg yolks
– 3/4 cup granulated sugar
– 1 1/4 cups heavy cream
– 16 ounces mascarpone cheese
– 1 teaspoon vanilla extract
– 2 cups strong brewed espresso, cooled to room temperature
– 24 ladyfinger cookies
– 2 tablespoons unsweetened cocoa powder
Instructions
1. Whisk 6 large egg yolks and 3/4 cup granulated sugar in a heatproof bowl until pale and thick, about 3 minutes.
2. Place the bowl over a saucepan of simmering water, ensuring the bottom doesn’t touch the water, and cook for 10 minutes, whisking constantly until the mixture reaches 160°F on a thermometer.
3. Remove the bowl from heat and let the yolk mixture cool completely to room temperature, about 15 minutes.
4. In a separate large bowl, beat 1 1/4 cups heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
5. Gently fold 16 ounces mascarpone cheese and 1 teaspoon vanilla extract into the cooled yolk mixture until smooth and lump-free.
6. Fold the whipped cream into the mascarpone mixture in two additions until just combined, being careful not to deflate the cream.
7. Quickly dip 12 ladyfinger cookies, one at a time, into 2 cups cooled espresso for 2 seconds per side to moisten without becoming soggy.
8. Arrange the dipped ladyfingers in a single layer in a 9×13-inch baking dish.
9. Spread half of the mascarpone cream evenly over the ladyfingers with a spatula.
10. Repeat steps 7-9 with the remaining 12 ladyfingers and mascarpone cream to create a second layer.
11. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to set.
12. Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top using a fine-mesh sieve.
Soaked ladyfingers yield a tender, cake-like base that contrasts with the airy, velvety cream. For a twist, serve individual portions in glasses with a dusting of dark chocolate shavings. The flavors deepen beautifully after a full day’s chill.
Nonna Pia’s Rustic Minestrone Soup
Rustic and hearty, this minestrone soup brings Nonna Pia’s cozy kitchen to yours. It’s a one-pot wonder packed with vegetables and beans, simmered to perfection. You’ll love how the flavors deepen with every minute on the stove.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 6 cups vegetable broth
– 1 tsp dried oregano
– 1 tsp dried basil
– 1 (15 oz) can cannellini beans, rinsed and drained
– 1 cup ditalini pasta
– 2 cups fresh spinach, chopped
– Salt and black pepper to taste
– Grated Parmesan cheese for serving
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened and onions are translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in 1 can crushed tomatoes and 6 cups vegetable broth, scraping the bottom of the pot to release any browned bits for extra flavor.
5. Add 1 tsp dried oregano and 1 tsp dried basil. Bring the mixture to a boil over high heat, then reduce to a simmer.
6. Cover the pot and let it simmer for 20 minutes to allow the flavors to meld together.
7. Stir in 1 can rinsed cannellini beans and 1 cup ditalini pasta. Simmer uncovered for 10-12 minutes, stirring occasionally, until pasta is al dente.
8. Add 2 cups chopped fresh spinach during the last 2 minutes of cooking, wilting it into the soup.
9. Season with salt and black pepper to taste, starting with 1 tsp salt and ½ tsp pepper, then adjust as needed.
10. Ladle the soup into bowls and top with grated Parmesan cheese.
Ladle this vibrant soup into deep bowls for a truly satisfying meal. The broth is rich and tomato-forward, with tender vegetables and beans adding heartiness. For a creative twist, serve it with a slice of crusty garlic bread or a dollop of pesto stirred in at the end.
Nonna Pia’s Handmade Gnocchi with Sage Butter
Melt-in-your-mouth potato pillows meet fragrant sage butter in this comforting Italian classic. Making gnocchi from scratch yields a tender, satisfying texture that’s far superior to store-bought. Follow these precise steps for foolproof results every time.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 pounds russet potatoes
– 1 ½ cups all-purpose flour
– 1 large egg
– 1 teaspoon kosher salt
– ½ cup unsalted butter
– 20 fresh sage leaves
– ¼ teaspoon freshly ground black pepper
– ¼ cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F.
2. Pierce the russet potatoes all over with a fork.
3. Bake the potatoes directly on the oven rack for 50–60 minutes, until a knife slides in easily.
4. Let the potatoes cool just enough to handle, then peel them while still warm.
5. Rice the peeled potatoes onto a clean work surface using a potato ricer—this prevents lumps.
6. Form a well in the center of the riced potatoes.
7. Crack the large egg into the well and add the kosher salt.
8. Gently mix the egg and salt into the potatoes with a fork.
9. Sprinkle the all-purpose flour over the potato mixture.
10. Knead the mixture gently just until a soft dough forms, about 1 minute; overworking makes gnocchi tough.
11. Divide the dough into 4 equal portions.
12. Roll one portion into a ¾-inch-thick rope on a lightly floured surface.
13. Cut the rope into 1-inch pieces.
14. Roll each piece gently along the tines of a fork to create ridges, which help sauce cling.
15. Repeat steps 12–14 with the remaining dough portions.
16. Bring a large pot of salted water to a rolling boil.
17. Working in batches, add the gnocchi to the boiling water.
18. Cook the gnocchi for 2–3 minutes, until they float to the surface.
19. Remove the gnocchi with a slotted spoon and transfer to a plate.
20. Melt the unsalted butter in a large skillet over medium heat.
21. Add the fresh sage leaves to the melted butter.
22. Cook the sage butter for 3–4 minutes, until the butter turns golden brown and the sage is crisp.
23. Add the cooked gnocchi to the skillet and toss gently to coat.
24. Season the gnocchi with the freshly ground black pepper.
25. Divide the gnocchi among 4 plates.
26. Sprinkle the grated Parmesan cheese over the gnocchi.
Airy, delicate gnocchi contrast beautifully with the rich, nutty brown butter and crispy sage. The subtle potato flavor shines through, enhanced by the savory Parmesan finish. For a twist, top with toasted pine nuts or serve alongside a simple arugula salad dressed with lemon.
Nonna Pia’s Authentic Spaghetti Carbonara
Genuine Italian comfort food doesn’t get simpler or more satisfying than this. Nonna Pia’s version skips the cream and focuses on rich, savory eggs and cheese. It’s a quick weeknight winner that feels special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb spaghetti
– 6 oz guanciale, diced
– 3 large eggs
– 1 cup Pecorino Romano cheese, finely grated
– 1/2 cup Parmigiano-Reggiano cheese, finely grated
– 1 tsp freshly ground black pepper
– 1/2 tsp kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 lb spaghetti and cook for 8-10 minutes until al dente, stirring occasionally.
3. While pasta cooks, dice 6 oz guanciale into 1/4-inch pieces.
4. Heat a large skillet over medium heat and add the diced guanciale.
5. Cook guanciale for 5-7 minutes until crispy and fat renders, stirring frequently.
6. Remove skillet from heat and let guanciale cool slightly in its fat for 2 minutes.
7. In a medium bowl, whisk 3 large eggs until fully combined.
8. Add 1 cup Pecorino Romano, 1/2 cup Parmigiano-Reggiano, 1 tsp black pepper, and 1/2 tsp kosher salt to the eggs. Whisk into a thick paste.
9. Reserve 1 cup of the starchy pasta cooking water before draining the spaghetti.
10. Immediately add the hot, drained spaghetti to the skillet with the guanciale and fat.
11. Toss the pasta in the fat for 1 minute to coat evenly and slightly cool the pan.
12. Pour the egg and cheese mixture over the pasta, working quickly off the heat.
13. Vigorously toss the pasta with tongs for 1-2 minutes until a creamy, glossy sauce forms.
14. Add reserved pasta water 1 tbsp at a time if the sauce seems too thick, tossing continuously.
15. Divide the pasta among four warmed bowls and serve immediately.
Keep the sauce luxuriously creamy and clinging to each strand by working off the heat. The guanciale provides a deep, porky savoriness that balances the sharp, salty cheeses. For a twist, top with an extra sprinkle of black pepper and serve with a crisp, bitter green salad.
Nonna Pia’s Slow-Cooked Beef Ragù
You’ve probably tried countless ragù recipes, but Nonna Pia’s slow-cooked version is the one that sticks. It transforms tough cuts into something magical with patience. This is the ultimate comfort food for a crowd.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 2 tbsp olive oil
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 large yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 garlic cloves, minced
– 1/2 cup dry red wine
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 sprigs fresh rosemary
– 2 bay leaves
Instructions
1. Pat the beef chuck roast cubes completely dry with paper towels.
2. Season the beef cubes evenly on all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Add the beef cubes in a single layer, working in batches to avoid crowding. Sear for 4-5 minutes per side until deeply browned. Transfer to a plate.
5. Tip: Do not skip searing the beef; this builds the foundational flavor for the entire sauce.
6. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in 1/2 cup dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
9. Simmer the wine for 2-3 minutes until reduced by half.
10. Stir in the 28 oz can of crushed tomatoes, 2 cups beef broth, and 2 tbsp tomato paste until fully combined.
11. Return the seared beef and any accumulated juices to the pot. Add the 2 sprigs of rosemary and 2 bay leaves, submerging them in the liquid.
12. Bring the mixture to a simmer, then immediately reduce the heat to low.
13. Cover the pot with a lid slightly ajar. Simmer gently for 3 hours, stirring every 45 minutes to prevent sticking.
14. Tip: A low, steady simmer is key; boiling will make the beef tough and the sauce watery.
15. After 3 hours, remove the lid. The beef should be fork-tender and shred easily.
16. Use two forks to shred any large pieces of beef directly in the pot.
17. Continue to simmer uncovered for 20-30 minutes to thicken the sauce to a rich, coating consistency.
18. Tip: Taste the sauce now and adjust seasoning only if necessary; the long cook concentrates flavors perfectly.
19. Remove and discard the rosemary sprigs and bay leaves.
A rich, velvety sauce clings to tender shreds of beef, offering deep umami from the slow-cooked tomatoes and wine. Serve it over fresh pappardelle or creamy polenta to soak up every drop. Leftovers taste even better the next day, making it perfect for meal prep.
Nonna Pia’s Crispy Fried Eggplant Parmesan
Let’s be honest: sometimes you crave that crispy, cheesy comfort only eggplant parmesan can deliver. This version skips the soggy middle and gets straight to the good part—a perfect crunch under a blanket of melted cheese. It’s the weeknight hero you didn’t know you needed.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large eggplants
– 1 cup all-purpose flour
– 3 large eggs
– 2 cups Italian-style breadcrumbs
– 1 cup grated Parmesan cheese
– 3 cups marinara sauce
– 2 cups shredded mozzarella cheese
– 1 cup vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Slice 2 large eggplants into 1/2-inch thick rounds.
2. Place eggplant slices on a wire rack and sprinkle both sides with 1 tsp kosher salt; let sit for 15 minutes to draw out moisture, then pat completely dry with paper towels.
3. Set up a breading station with three shallow dishes: fill the first with 1 cup all-purpose flour, the second with 3 large eggs beaten with 1/2 tsp black pepper, and the third with 2 cups Italian-style breadcrumbs mixed with 1 cup grated Parmesan cheese.
4. Dredge each dried eggplant slice first in flour, shaking off excess, then dip in the egg mixture, letting excess drip off, and finally press firmly into the breadcrumb mixture to coat evenly.
5. Heat 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
6. Fry breaded eggplant slices in batches for 2-3 minutes per side, or until golden brown and crispy; transfer to a paper towel-lined plate to drain.
7. Preheat your oven to 375°F.
8. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish.
9. Arrange half of the fried eggplant slices in a single layer over the sauce.
10. Top this layer with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese.
11. Repeat with the remaining eggplant slices, sauce, and mozzarella.
12. Bake uncovered at 375°F for 20 minutes, or until the cheese is bubbly and lightly browned.
13. Let the dish rest for 5 minutes before serving to allow the layers to set.
You’ll love the contrast between the shatteringly crisp exterior and the tender, almost creamy eggplant inside. The salty Parmesan in the crust and the rich marinara make each bite deeply satisfying. Try serving it over a bed of spaghetti for a classic combo, or slice it into strips for a fun, dippable appetizer.
Nonna Pia’s Creamy Mushroom Risotto
Zesty yet comforting, Nonna Pia’s creamy mushroom risotto delivers rich, earthy flavors in every bite. This classic Italian dish relies on patience and proper technique for its signature texture. Follow these precise steps for restaurant-quality results at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1½ cups Arborio rice
– ½ cup dry white wine
– 4 cups chicken broth, warmed to 180°F
– ½ cup grated Parmesan cheese
– ¼ cup heavy cream
– ¼ cup fresh parsley, chopped
– ½ tsp salt
– ¼ tsp black pepper
Instructions
1. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat until butter melts.
2. Add 1 medium yellow onion, finely chopped, and cook for 5 minutes until translucent.
3. Add 2 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Add 8 oz cremini mushrooms, sliced, and cook for 8 minutes until browned and tender.
5. Stir in 1½ cups Arborio rice and toast for 2 minutes until edges turn translucent.
6. Pour in ½ cup dry white wine and cook for 3 minutes until fully absorbed.
7. Add ½ cup of the 4 cups chicken broth, warmed to 180°F, and stir constantly until absorbed.
8. Repeat adding broth in ½-cup increments, stirring constantly after each addition, until rice is al dente and creamy, about 20 minutes total.
9. Remove skillet from heat and stir in remaining 1 tbsp unsalted butter, ½ cup grated Parmesan cheese, and ¼ cup heavy cream.
10. Fold in ¼ cup fresh parsley, chopped, ½ tsp salt, and ¼ tsp black pepper until combined.
11. Let risotto rest for 3 minutes off heat before serving.
Lusciously creamy with a slight chew from perfectly cooked Arborio rice, this risotto boasts deep umami notes from the mushrooms and Parmesan. For a creative twist, top with crispy pancetta or a drizzle of truffle oil just before serving. The velvety texture makes it ideal as a main course or elegant side dish.
Nonna Pia’s Traditional Panna Cotta
Melt-in-your-mouth creamy and subtly sweet, Nonna Pia’s panna cotta is a classic Italian dessert that’s surprisingly simple to make. This no-bake treat sets into a delicate, jiggly custard that’s perfect for any occasion. You’ll need just a handful of pantry staples to recreate her beloved recipe.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) unflavored gelatin
– 1/4 cup cold water
– 1 tsp vanilla extract
– Pinch of salt
Instructions
1. Pour 1/4 cup cold water into a small bowl and sprinkle 1 packet of unflavored gelatin evenly over the surface. Let it bloom for 5 minutes until the granules absorb the water and swell.
2. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1/2 cup granulated sugar, and a pinch of salt. Heat the mixture, stirring constantly with a whisk, until the sugar dissolves completely and tiny bubbles form around the edges, about 3–4 minutes; do not let it boil.
3. Remove the saucepan from the heat and whisk in 1 teaspoon vanilla extract until fully incorporated.
4. Add the bloomed gelatin to the warm cream mixture and whisk vigorously for 1 full minute to ensure the gelatin dissolves completely without any lumps.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to catch any undissolved gelatin bits for a perfectly smooth texture.
6. Divide the strained mixture evenly among 6 ramekins or serving glasses, filling each about 3/4 full.
7. Let the ramekins cool to room temperature on the counter for 20 minutes, then cover them loosely with plastic wrap.
8. Refrigerate the panna cotta for at least 4 hours, or preferably overnight, until fully set and firm to the touch.
9. To serve, run a thin knife around the edge of each ramekin and invert onto a plate, or enjoy directly from the glass.
A silky, jiggly texture gives way to a rich, vanilla-infused creaminess that’s not overly sweet. For a creative twist, top with fresh berries, a drizzle of honey, or a sprinkle of crushed pistachios just before serving.
Nonna Pia’s Savory Stuffed Bell Peppers
Crafting these stuffed bell peppers feels like a warm hug from an Italian grandmother. They’re hearty, comforting, and perfect for a family meal. Let’s get straight to it.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers
– 1 lb ground beef (85% lean)
– 1 cup cooked white rice
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1/2 cup shredded mozzarella cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the 4 large bell peppers and remove all seeds and membranes.
3. Bring a large pot of salted water to a boil. Blanch the hollowed bell peppers for 3 minutes to soften slightly, then drain and set aside.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Add 1/2 cup diced yellow onion and cook for 4 minutes until translucent.
6. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
7. Add 1 lb ground beef to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until no pink remains.
8. Drain any excess fat from the skillet.
9. Stir in 1 cup cooked white rice, 1/2 cup of the tomato sauce, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly and remove from heat. Tip: Letting the filling cool slightly prevents the peppers from becoming soggy.
10. Spoon the beef and rice mixture evenly into the 4 prepared bell peppers, packing it down gently.
11. Place the stuffed peppers upright in a baking dish.
12. Pour the remaining tomato sauce over and around the peppers in the dish.
13. Cover the dish tightly with aluminum foil. Bake at 375°F for 30 minutes. Tip: The foil trap keeps the peppers moist and helps the flavors meld.
14. Remove the foil and sprinkle 1/2 cup shredded mozzarella cheese evenly over the tops of the peppers.
15. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is melted and bubbly. Tip: For a golden-brown cheese top, broil for the final 1-2 minutes, watching closely.
16. Remove from the oven and let rest for 5 minutes before serving.
Rich, savory flavors from the beef and herbs soak into the tender pepper walls. The melted cheese adds a creamy finish against the hearty filling. Serve them straight from the baking dish with crusty bread to soak up the extra sauce.
Nonna Pia’s Homemade Focaccia Bread
Crafting this focaccia feels like inheriting a family secret. Nonna Pia’s version delivers a crisp crust and airy crumb with minimal fuss. It’s the perfect canvas for any meal.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups all-purpose flour
– 1 ½ cups warm water (110°F)
– 2 ¼ tsp active dry yeast
– 2 tsp kosher salt
– ¼ cup extra-virgin olive oil
– 1 tbsp flaky sea salt
Instructions
1. Combine 1 ½ cups warm water and 2 ¼ tsp active dry yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Add 4 cups all-purpose flour and 2 tsp kosher salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Pour 2 tbsp extra-virgin olive oil onto the dough. Knead by hand on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl. Cover with a damp towel and let rise in a warm spot for 1 hour until doubled in size.
5. Press the dough into a 9×13-inch baking sheet greased with the remaining 2 tbsp extra-virgin olive oil. Tip: Use your fingertips to create deep dimples across the surface.
6. Drizzle the top with any remaining oil from the pan. Sprinkle evenly with 1 tbsp flaky sea salt.
7. Let the shaped dough rest uncovered for 20 minutes. Preheat your oven to 425°F during this time.
8. Bake on the middle rack for 20-25 minutes until golden brown and crisp. Tip: For extra crunch, place a baking sheet on the lower rack during preheating.
9. Transfer the focaccia to a wire rack. Cool for 10 minutes before slicing. Tip: Brush the hot crust with a light coat of olive oil for added sheen.
Warm from the oven, it boasts a crackly exterior and a tender, hole-riddled interior. The olive oil and salt create a savory, aromatic base. Serve it torn into chunks for dipping in soup or split horizontally for a sturdy sandwich bread.
Nonna Pia’s Decadent Chocolate Cannoli
Nonna Pia’s Decadent Chocolate Cannoli delivers rich, creamy indulgence with a satisfying crunch. This Italian-American classic gets a chocolate upgrade that’s perfect for holiday gatherings or special desserts. You’ll need about 30 minutes of prep time and 15 minutes of cooking.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, cold and cubed
– 1/4 cup dry white wine
– 1 quart vegetable oil for frying
– 1 cup whole milk ricotta cheese
– 1/2 cup mascarpone cheese
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup mini chocolate chips
– 1/4 cup unsweetened cocoa powder
Instructions
1. Combine 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt in a large mixing bowl.
2. Cut 2 tablespoons cold, cubed unsalted butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
3. Gradually add 1/4 cup dry white wine, mixing until a dough forms. Tip: Use cold wine to keep the dough from becoming tough.
4. Knead the dough on a lightly floured surface for 2 minutes until smooth.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. Heat 1 quart vegetable oil in a deep pot to 375°F using a deep-fry thermometer.
7. Roll the chilled dough to 1/8-inch thickness on a floured surface.
8. Cut the dough into 4-inch circles using a cookie cutter or glass.
9. Wrap each dough circle around a metal cannoli form, sealing the edge with a dab of water.
10. Fry 2-3 cannoli shells at a time in the 375°F oil for 90 seconds until golden brown. Tip: Don’t overcrowd the pot to maintain oil temperature.
11. Remove shells with tongs and drain on paper towels.
12. Carefully slide the shells off the forms while still warm.
13. Beat 1 cup whole milk ricotta cheese, 1/2 cup mascarpone cheese, and 1/2 cup powdered sugar in a bowl until smooth.
14. Fold in 1 teaspoon vanilla extract, 1/2 cup mini chocolate chips, and 1/4 cup unsweetened cocoa powder.
15. Transfer the filling to a piping bag fitted with a large round tip.
16. Pipe the filling into both ends of each cooled cannoli shell until full. Tip: Fill cannoli just before serving to keep shells crisp.
17. Dust the filled cannoli with additional powdered sugar if desired.
The chocolate cannoli shells stay remarkably crisp against the creamy, rich filling. The cocoa powder deepens the chocolate flavor without overwhelming the delicate ricotta-mascarpone blend. For a festive presentation, dip the ends in melted chocolate and crushed pistachios before the chocolate sets.
Nonna Pia’s Fresh Tomato and Basil Bruschetta
Unforgettable summer flavors come alive in this classic Italian appetizer. Using just a handful of fresh ingredients, it transforms humble bread into a vibrant, shareable dish. The key is quality tomatoes and fragrant basil.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 loaf Italian bread
– 3 large ripe tomatoes
– 1/4 cup fresh basil leaves
– 2 cloves garlic
– 3 tbsp extra virgin olive oil
– 1/2 tsp kosher salt
Instructions
1. Preheat your oven broiler to high (500°F).
2. Slice the Italian bread into 1/2-inch thick pieces.
3. Arrange bread slices in a single layer on a baking sheet.
4. Broil bread for 2-3 minutes until golden and crisp, watching closely to prevent burning.
5. Remove baking sheet from oven and let bread cool slightly.
6. While bread cools, dice the tomatoes into 1/4-inch pieces.
7. Finely chop the fresh basil leaves.
8. Mince the garlic cloves.
9. In a medium bowl, combine diced tomatoes, chopped basil, and minced garlic.
10. Add 2 tablespoons of extra virgin olive oil to the tomato mixture.
11. Sprinkle 1/2 teaspoon of kosher salt over the mixture.
12. Gently stir all ingredients until evenly combined, being careful not to crush the tomatoes.
13. Rub the remaining 1 tablespoon of olive oil over the toasted bread slices.
14. Spoon the tomato mixture generously onto each bread slice, allowing juices to soak in.
15. Serve immediately on a platter.
Crisp, garlic-rubbed toast provides the perfect base for the juicy tomato topping. The fresh basil adds a bright, aromatic finish that complements the olive oil’s richness. For a creative twist, add a drizzle of balsamic glaze or top with fresh mozzarella slices before serving.
Nonna Pia’s Hearty Lentil and Sausage Stew
Lentils and sausage come together in this rustic stew that’s perfect for chilly evenings. It’s a one-pot meal that requires minimal effort but delivers maximum flavor. Brown the sausage first to build a rich foundation for the dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup dry brown lentils, rinsed
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add 1 lb Italian sausage, breaking it into small pieces with a wooden spoon, and cook for 5-7 minutes until browned.
3. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
4. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot, and cook for 5 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 cup rinsed brown lentils, 4 cups chicken broth, 1 can diced tomatoes, 1 tsp dried thyme, and 1 bay leaf to the pot.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
8. Return the browned sausage to the pot and simmer uncovered for an additional 10 minutes until the lentils are tender.
9. Remove the bay leaf, season with salt and black pepper to taste, and stir to combine.
10. Ladle the stew into bowls and serve immediately.
Just ladle this stew into bowls for a comforting meal. The lentils become tender but hold their shape, while the sausage adds a savory depth. For a creative twist, top it with a dollop of sour cream or serve it over crusty bread to soak up the rich broth.
Nonna Pia’s Light and Fluffy Ricotta Pancakes
Nonna Pia’s ricotta pancakes are a weekend breakfast game-changer. They’re light, fluffy, and come together in minutes. The ricotta adds a subtle richness that makes them special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup whole milk ricotta cheese
– 2 large eggs
– 1/2 cup whole milk
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter, melted
– Butter or oil for cooking
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
2. In a large bowl, combine 1 cup whole milk ricotta cheese, 2 large eggs, 1/2 cup whole milk, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract. Whisk until smooth.
3. Tip: Do not overmix the batter; a few lumps are fine and will keep the pancakes tender.
4. Gently fold the dry ingredients from step 1 into the wet ingredients from step 2 until just combined.
5. Stir in 2 tablespoons of melted unsalted butter until incorporated.
6. Heat a large non-stick skillet or griddle over medium heat (about 350°F).
7. Lightly grease the skillet with butter or oil.
8. For each pancake, pour 1/4 cup of batter onto the hot skillet.
9. Tip: Cook pancakes only until bubbles form on the surface and the edges look set, about 2-3 minutes.
10. Flip each pancake carefully with a spatula.
11. Cook the second side until golden brown, about 1-2 minutes more.
12. Tip: Keep cooked pancakes warm in a 200°F oven on a baking sheet while you finish the batch.
13. Repeat steps 8-11 with the remaining batter, greasing the skillet as needed.
Buttery and delicate, these pancakes have a creamy interior from the ricotta. Serve them stacked high with fresh berries and a drizzle of maple syrup for the perfect sweet-and-tangy balance.
Nonna Pia’s Zesty Lemon Olive Oil Cake
Just when you think you’ve had every cake, Nonna Pia’s recipe arrives with a bright, citrusy punch. This olive oil cake is moist, tender, and incredibly simple to make. You’ll love its zesty aroma and delicate crumb.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup extra-virgin olive oil
– 1/2 cup whole milk
– 1/4 cup fresh lemon juice
– 1 tablespoon lemon zest
– 2 teaspoons baking powder
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until fully combined.
3. In a separate medium bowl, whisk 3 large eggs until frothy and pale yellow, about 2 minutes. Tip: Whisking the eggs well incorporates air for a lighter texture.
4. Slowly pour 1/2 cup extra-virgin olive oil into the eggs while whisking continuously to emulsify the mixture.
5. Add 1/2 cup whole milk, 1/4 cup fresh lemon juice, and 1 tablespoon lemon zest to the wet ingredients, whisking until smooth.
6. Gradually fold the wet ingredients into the dry ingredients using a spatula until just combined, with no streaks of flour remaining. Tip: Avoid overmixing to prevent a dense cake.
7. Pour the batter into the prepared cake pan and smooth the top with the spatula.
8. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Tip: Check at 40 minutes to avoid overbaking, as ovens vary.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
Crumbly yet moist, this cake boasts a vibrant lemon flavor balanced by the fruity notes of olive oil. Serve it dusted with powdered sugar or alongside fresh berries for a refreshing twist. It’s perfect for afternoon tea or as a light dessert after a hearty meal.
Nonna Pia’s Garlicky Shrimp Scampi
Pasta night just got an upgrade with this garlicky shrimp scampi. It’s a quick, flavorful dish that feels fancy without the fuss. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 12 oz linguine
– 6 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/2 cup unsalted butter, cut into pieces
– 1/4 cup fresh parsley, chopped
– 1/4 tsp red pepper flakes
– 2 tbsp olive oil
– Salt
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook for 9–11 minutes until al dente, stirring occasionally.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure a good sear.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
6. Reduce heat to medium and add the minced garlic and red pepper flakes to the skillet. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
7. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
8. Simmer the sauce for 2–3 minutes until reduced by half.
9. Whisk in the butter, one piece at a time, until the sauce is smooth and slightly thickened.
10. Drain the cooked linguine, reserving 1/2 cup of pasta water.
11. Add the linguine and cooked shrimp to the skillet with the sauce, tossing to coat evenly.
12. Stir in the chopped parsley and toss again, adding reserved pasta water as needed to loosen the sauce.
Now, serve this scampi immediately while it’s hot. The shrimp stay tender and juicy, while the garlicky, buttery sauce clings perfectly to every strand of pasta. For a creative twist, try it over zucchini noodles or with a sprinkle of grated Parmesan.
Nonna Pia’s Sweet Ricotta-Filled Crepes
These delicate crepes hide a surprise: a sweet ricotta filling that’s both creamy and light. They’re perfect for a special breakfast or dessert, with a touch of nostalgia in every bite. You’ll find them surprisingly simple to make at home.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 1 1/4 cups whole milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon salt
– 1 cup whole-milk ricotta cheese
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 2 tablespoons powdered sugar for dusting
– 1 tablespoon unsalted butter for cooking
Instructions
1. Whisk 1 cup all-purpose flour, 1 1/4 cups whole milk, 2 large eggs, 2 tablespoons melted unsalted butter, and 1/4 teaspoon salt in a medium bowl until smooth. Let the batter rest for 10 minutes to hydrate the flour.
2. Heat a 10-inch nonstick skillet over medium heat and add 1/2 teaspoon of the 1 tablespoon unsalted butter, swirling to coat.
3. Pour 1/4 cup of batter into the skillet, tilting immediately to spread it thinly and evenly across the bottom.
4. Cook the crepe for 60-90 seconds until the edges lift easily and the bottom is lightly golden.
5. Flip the crepe using a spatula and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, adding butter as needed to prevent sticking.
6. In a separate bowl, mix 1 cup whole-milk ricotta cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until well combined.
7. Place 2 tablespoons of the ricotta mixture in the center of each cooked crepe. Fold the crepe in half, then in half again to form a triangle.
8. Dust the filled crepes with 2 tablespoons powdered sugar just before serving. Keep crepes warm in a 200°F oven if making ahead.
Keep the texture delightfully tender with a crisp edge from the quick cooking. The ricotta filling offers a subtle sweetness balanced by cinnamon, making these crepes versatile for brunch or an elegant dessert. Try drizzling them with honey or serving alongside fresh berries for a colorful twist.
