1057 recipes in the "first courses" category
Barley Soup
Barley soup, Italian comfort food with pearl barley, fresh vegetables, and full of flavor, perfect for warming the soul on cold evenings.
Pasta with cream and shrimp
Creamy shrimp pasta is a dish with delicate pasta wrapped in a velvety sauce, enriched by succulent sautéed shrimp.
Spaghetti ricotta e spinaci
Spaghetti with ricotta and spinach is a creamy and flavorful dish, where the sweetness of the ricotta blends with the freshness of the spinach.
Riso alla carbonara
Riso alla Carbonara combines creaminess and intense flavor, an innovative Italian dish where al dente rice meets crispy guanciale and rich egg sauce.
Spaghetti all'amatriciana
Spaghetti all'amatriciana blends the robust flavors of guanciale and tomato with a generous dusting of pecorino, creating a classic of Italian cuisine.
30 minBaked Rigatoni
Baked rigatoni is a tasty dish full of tomato passata, stretchy mozzarella, gratinated Parmesan, and aromatic basil, perfect for any occasion.
Risotto cacio e pepe
A creamy Italian risotto, a perfect blend of al dente rice, aromatic pecorino cheese, and black pepper, masterfully creamed for an elegant table.
Spinach Risotto
Creamy risotto enriched with chopped spinach, toasted and creamed with butter and Parmesan for a fusion of refined flavor and color.
Four-Cheese Risotto
The four-cheese risotto is creamy and rich, a harmony of melting gorgonzola, fontina, taleggio, and parmesan blending perfectly with the al dente rice.
Agnolotti
Agnolotti are Piedmontese ravioli stuffed with a mix of flavorful meats, spinach, and Parmesan cheese, served in broth or with a delicate sauce.
120 minRisotto all'Amarone
A creamy Carnaroli risotto enriched with Amarone wine, creamed with butter and Parmesan for an intense and sophisticated flavor, typical of the Valpolicella area.
Risotto all'Amatriciana
The Risotto all'Amatriciana combines the creaminess of risotto with the rich flavor of guanciale and pecorino cheese, with a touch of peeled tomato.
Pasta with Anchovies and Pecorino
Pasta with anchovies and pecorino, a tasty combination of the intense flavor of anchovies and the bold character of the cheese, for a rustic and flavorful dish.
Artichoke and Leek Velouté
Artichoke and leek velouté is a creamy and comforting dish, with a delicate flavor enhanced by a touch of garlic and parsley.
Artichoke Carbonara
Artichoke Carbonara blends the creaminess of eggs with pecorino cheese and the unique flavor of golden artichoke wedges.
Artichoke ravioli with Parmesan
Ravioli filled with artichokes and Parmesan, an elegant dish that blends the sweetness of artichokes with the savory taste of Italian cheese.
Artichoke Risotto
Artichoke risotto, creamy and aromatic, combines al dente rice, sautéed artichokes and parmesan, finished with a touch of butter.
Pasta alla cenere
Ash Pasta, a rustic dish where the intense flavor of black olives blends with golden garlic and fresh parsley on al dente linguine.
Asparagus and Shrimp Velvet Soup
An elegant asparagus velvet soup cradles delicately sautéed shrimp, enriched with cream and parmesan, ideal for impressing on special occasions.
Asparagus Farrotto
Asparagus Farrotto, a rustic and flavorful dish with pearled spelt, crisp asparagus, butter, and Parmesan, for a nutritious variation of the classic risotto.
Asparagus and speck risotto
Creamy risotto with delicate green asparagus and crispy speck, a balanced contrast of flavors enriched by butter and Parmesan.
Asparagus Pasticcio
The Asparagus Pasticcio is a delicious savory pie with Italian cooked ham and Parmesan, perfect as a sophisticated appetizer or a light second course.
Asparagus Risotto
Creamy and aromatic risotto, embellished with tender green asparagus, deglazed with white wine, and creamed with butter and Parmesan.
Spaghetti with Asparagus
Spaghetti with asparagus, a spring dish that combines al dente pasta with fresh vegetables, with a light sauté and a touch of Parmesan.
Baked Carbonara
Baked Carbonara, a cooked and crispy reinterpretation of the classic Roman dish, with golden guanciale, al dente pasta, and a creamy mix of eggs and cheese.
Oven-Baked Crepe Nests
Oven-baked crepe nests filled with a heart of ricotta and spinach, wrapped in a creamy béchamel sauce and au gratin with golden Parmesan.
Baked Stuffed Conchiglioni with Ricotta and Tomato
Baked conchiglioni stuffed with creamy ricotta and immersed in a tomato sauce, au gratin with Parmesan for a rich and flavorful dish.
Gratinated Gnocchi with Pumpkin and Toma Cheese
Soft gnocchi meet the creamy sweetness of pumpkin and the richness of toma cheese, all gratinated to perfection for an irresistibly crispy topping.
Baked Lasagna
Baked lasagna combines egg pasta sheets, rich meat sauce, creamy béchamel, and Parmesan, for a delightful and satisfying Italian dish.
Baked Messy Sedanini
Baked Messy Sedanini is a symphony of pasta, tomato, melting mozzarella, cooked ham, and a golden crust of Parmesan.
Baked mini frittatas with spaghetti
Baked mini frittatas with spaghetti, golden and tempting, with eggs, stretchy cheeses, and a touch of parsley, perfect for a delicious single-dish meal.
Baked Milk Rice
Baked milk rice, a creamy dessert with rice cooked in vanilla-flavored milk, gratinated to perfection for a golden crust.
Baked Paccheri
Baked Paccheri, ridged pasta filled with ricotta and meat sauce, sprinkled with mozzarella and gratinated to perfection, a traditional Italian dish.
Baked Pasta and Potatoes
Baked pasta and potatoes, comfort food with an Italian soul, combines creamy softness and a golden crust, with cooked ham and rich cheese.
Baked Pasta Small Moulds
Baked pasta small moulds are individual portions, au gratin, flavorful with ham, mozzarella, and a crispy parmesan topping.
Pasta al forno alla pizzaiola (Baked Pizza-Style Pasta)
Baked Pasta alla pizzaiola blends al dente pasta, stringy mozzarella, flavored tomato sauce, and a golden Parmesan gratin.
Baked Pasta with Broccoli and Bacon
Inviting baked pasta with tender broccoli and crispy bacon, topped with creamy béchamel sauce and a golden cheese layer.
Baked Pasta with Broccoli and Sausage
Al dente short pasta enriched with golden sausage and crispy broccoli, gratinated with melt-in-your-mouth mozzarella and parmesan, perfectly baked in the oven.
Pasta al forno con melanzane e provolone
Baked pasta with eggplant and provolone combines ridged pasta baked with cubes of fried eggplant and stringy, melted provolone, gratinéed to a perfect golden brown.
Baked Pasta with Fennel
Baked pasta with fennel, a creamy dish where the sweetness of fennel pairs with the pasta and the warm embrace of melted cheese.
Baked Pasta with Mushrooms and Sausage
Tasty baked pasta with mushrooms and sausage in a rich tomato sauce, gratinated with stringy mozzarella and sprinkled with Parmesan cheese. A comforting and inviting dish.
Baked Pasta with Ricotta and Spinach
An Italian comfort food, baked pasta with ricotta and spinach is a rich blend of creamy flavors and stretchy cheeses, perfect for any occasion.
Baked Pasta with Ricotta Meatballs
Baked pasta enriched with fluffy ricotta meatballs, gratinated with Parmesan for an irresistible crunch and a gooey heart of mozzarella.
Pasta al forno con patate
Baked pasta with potatoes is a rustic and succulent dish, with stringy mozzarella and a golden crust, perfect for warming the heart and palate.
Baked Pasta with White Ragù
Baked pasta with white ragù, creamy and gratin, is a dish rich in flavor, with golden minced meat, velvety béchamel sauce, and stringy cheese.
Baked Pasta
Baked pasta is a hearty dish with layers of pasta, rich tomato sauce, melting mozzarella, and a crispy gratin of Parmesan cheese.
Baked Penne with Tomato and Salted Ricotta
Baked Penne combines the sweetness of tomato and the intense flavor of salted ricotta for a rich dish baked in the oven.
Baked Rice with Eggplants
Baked rice with eggplants is a versatile dish, rich in flavor, where the creamy rice meets the sweetness of the gratinated eggplants.
Baked Rice
Baked rice is a rich and rewarding dish, a perfect symbiosis between expertly seasoned rice and melting mozzarella, golden to perfection.
Baked Rigatoni with Mortadella Stars
Baked al dente rigatoni, enriched with star-shaped mortadella, stringy mozzarella, and crispy Parmesan for a touch of fun at the table.
Pasta al forno al salmone (Baked Salmon Pasta)
Baked salmon pasta blends delicate and rich flavors, with flaked salmon cream, stretchy cheese, and a golden gratinated crust.
Spaghetti al Cartoccio
Al dente spaghetti wrapped in parchment with succulent seafood, cherry tomatoes seasoned with garlic, parsley, extra virgin olive oil, and spices.
Baked Spinach Crêpes
Baked Spinach Crêpes, an enveloping dish with a creamy filling of ricotta and spinach, wrapped in delicate crêpes and au gratin to perfection.
Baked Tagliatelle
Baked tagliatelle are a tasty enchantment of pasta wrapped in ragù and béchamel sauce, gratinated to perfection with golden parmesan.
Baked Trofie cacio e pepe
Baked Trofie cacio e pepe is an irresistible blend of the creaminess of pecorino cheese, the spicy bite of pepper, and a gratin crunch.
Baked Trofie with Squid and Cauliflower
Baked trofie pasta combined with squid and cauliflower for a blend of Mediterranean flavors, gratinated with stretchy mozzarella and golden on the surface.
White Baked Pasta with Zucchini
White baked pasta with zucchini is a delicious taste of comfort food, rich in creamy béchamel, melting mozzarella, and healthy vegetables.
Barley and Salmon Salad
Barley and salmon salad, a fresh mix of pearl barley, omega-3 rich fish, crunchy vegetables and a citrus twist, ideal for summer lunches.
Tiella of barley, potatoes, and mussels
Tiella of barley, potatoes, and mussels, a Pugliese dish that blends marine and earthy flavors in a tasty harmony, cooked in a traditional terracotta pan.
Barley Salad with Arugula Pesto, Green Beans, and Zucchini
A fresh and nutritious dish, the barley salad embraces the vibrant flavor of arugula pesto with the crunchiness of green beans and zucchini.
Risotto al Barolo
Risotto al Barolo, an elegant dish that combines creamy Italian rice with the intense aromas of the aristocratic Piedmontese red wine.
Basmati and Wild Rice Vegetable Salad
A fresh and nutritious salad with basmati and wild rice, crunchy vegetables, aromatic herbs, dressed with olive oil and lemon for a light and summery taste.
Bavette with Anchovies and Wild Fennel Pesto
Bavette pasta is paired with the intense flavor of anchovies and the fresh aroma of wild fennel pesto for an authentic Mediterranean dish.
40 minBavette with Grana Cheese Sauce
Bavette wrapped in a creamy Grana cheese sauce, enriched by a light touch of black pepper and nutmeg, for a sophisticated and tasty first course.
Bavette with Artichokes and Sardines
Bavette wrapped in a symphony of artichokes and sardines, a dish that blends the freshness of the sea with the land in a tasty embrace.
60 minBavette with Octopus and Shrimp
The Bavette welcomes the flavor of the sea with tender octopus bites and succulent shrimp, in a dance of cherry tomatoes and Mediterranean aroma.
90 minBean Soup
A warm and nourishing bean soup with vegetables, aromatic herbs, and a drizzle of extra virgin olive oil, perfect for warming up any meal.
Bean and Potato Soup
A rustic and enveloping soup, rich with borlotti beans, soft potatoes, vegetables, and herbs, ideal for warming up on cold winter evenings.
Beef Ragù with Cavatoni
Tasty cavatoni wrapped in a rich beef ragù, slow-cooked with tomato and Italian herbs, topped with a sprinkling of Parmesan.
Beer and Speck Risotto
Creamy risotto with toasted Carnaroli grains, deglazed with light beer and enriched with crispy speck, creamed with butter and Parmesan.
Pasta beer and sausage
Pasta beer and sausage, a rustic dish where the sweetness of the sausage and the bitter notes of the beer blend into a surprising combination.
Risotto alla birra con radicchio e salsiccia
Beer risotto with radicchio and sausage, a comforting dish that blends malty sweetness, earthy bitterness, and the intense flavors of meat.
Beetroot Canederli
Beetroot canederli, balls of stale bread and vegetables, moistened in milk, rich in flavor and with a bright color, typical of Trentino.
Beet Gnocchetti with Cherry Tomatoes and Stracciatella
Earthy beet gnocchetti meet the freshness of cherry tomatoes and the creaminess of stracciatella in a colorful gustatory embrace.
Bell Pepper Risotto
Creamy risotto with colorful bell peppers, toasted and creamed with butter and Parmesan, a delight for the palate and a feast for the eyes.
Bell Pepper Gazpacho with Basmati and Octopus
Roasted bell pepper gazpacho, fresh and spicy, served with fluffy basmati rice and tender octopus, garnished with extra virgin olive oil and parsley.
Beneventan Cardoon
Beneventan cardoon, a gratin of crispy and golden thistles with aromatic breadcrumbs, parmesan cheese, and, if liked, wrapped in bacon.
Bigoli in Red Pepper Sauce
Enveloping bigoli meet a sweet and creamy red pepper sauce, for a dish rich in Mediterranean flavor and vibrant color.
60 minBigoli in salsa
Bigoli in salsa, a Veneto specialty, embody the essence of simple cooking, combining rustic pasta with sweet onions and flavorful anchovies.
60 minBisque
Bisque is a velvety French cream made with crustaceans, aromatically infused with brandy, enriched with cream and served hot.
90 minSeafood Black Venere Rice
Black Venere rice flavored accompanies seafood in a symphony of marine flavors, for an elegant and nutritious dish.
Venus rice with prawn tails
Aromatic Venus rice meets juicy prawn tails in an elegant and tasty embrace of sea and earth flavors.
Venere Rice with Shrimp and Zucchini
Black Venere rice, aromatic and nutritious, served with succulent shrimp and crispy zucchini, a dish that enchants both sight and taste.
Black Truffle Risotto
Creamy black truffle risotto, a refined Italian dish with Carnaroli rice, creamed with butter and Parmigiano cheese, and enriched with black truffle shavings.
Lasagne Verdi alla Bolognese
Lasagne Verdi alla Bolognese combine layers of fresh pasta enriched with spinach, rich meat ragù, and creamy béchamel, baked to perfection.
Lasagne alla Bolognese
Bolognese lasagna layers pasta sheets alternating with a rich ragù, creamy béchamel sauce, and parmesan for a golden and tasty result.
Tortellini alla bolognese
Bolognese tortellini are a delicate triumph of flavor, with a filling of mixed meats wrapped in a thin egg pasta, typical of Emilia.
Bouillabaisse
Bouillabaisse is a Marseille fish stew, rich in Mediterranean flavors, served with crispy garlic bread and spicy rouille sauce.
120 minPasta al verde with shrimps
Pasta al verde with shrimps, an elegant embrace between sea and garden, where fresh aromatic herbs enhance sweet shellfish on a bed of pasta.
Bread Gnocchi
Bread Gnocchi, soft and tasty, are a creative dish to reuse stale bread, mixed with milk, eggs, and flour, ideal with various sauces.
Brescian Malfatti
The Brescian malfatti are extremely soft gnocchi made of spinach and ricotta, traditionally served with butter and sage or tomato sauce.
Brie and Pomegranate Risotto
Brie and Pomegranate Risotto, a creamy and crunchy combination, a perfect balance between sweetness and enveloping flavors, for a refined symphony of taste.
Fava Beans, Peas, and Artichokes Soup
Rustic soup of fava beans, peas, and artichokes, a triumph of spring flavors, perfect to celebrate the freshness of seasonal vegetables.
Bucatini with Sausage Ragù
Bucatini with sausage ragù is a comforting dish with thick pasta wrapped in a rich and aromatic sauce, perfect for any occasion.
90 minBucatini with Crispy Zampone and Artichokes
Bucatini wrapped in a dance of rustic flavors with crispy zampone and tender artichokes, a dish that celebrates the richness and tradition of Italian cuisine.
50 minBuckwheat Penne with Yogurt and Olives
Vegetarian and gluten-free dish, buckwheat penne wrapped in creamy Greek yogurt with slices of black olives, finished with parsley and parmesan.
Bulgur-Stuffed Eggplants
Bulgur-stuffed eggplants, a soft Mediterranean vegetarian dish, boats of eggplant filled with bulgur, vegetables, and aromatic herbs.
Buckwheat Spatzle with Cream and Bacon
Buckwheat German gnocchetti enriched with cream and crispy bacon cubes, a rustic and flavorful first course with an Alpine core.
Cavatelli with burnt wheat and cacioricotta
Cavatelli with burnt wheat pair perfectly with the creaminess of cacioricotta for a rustic and charming dish.