7 Italian Dinner Recipes Straight From Nonna’s Kitchen

Embarking on this delightful gastronomic journey invites you to uncover the secrets behind 7 time-honored Italian dinner recipes, cherished heirlooms passed down through generations and meticulously perfected within the heart of Nonna’s kitchen. As you delve into each recipe, you’re not just tasting food; you’re immersing yourself in the rich tapestry of Italian traditions. 

It’s an experience that goes beyond the palate, resonating with the warmth of familial bonds and the authenticity that comes from preparing meals with love. As you savor each bite, you’re not just tasting the flavors on your plate but experiencing the essence of homemade goodness. It’s the kind of goodness that comes from a pinch of this and a dash of that, guided by intuition and a lifetime of culinary expertise. Nonna’s kitchen isn’t just a place where meals are prepared; it’s a sanctuary where memories are created, and traditions are preserved with every carefully crafted dish.

7 Italian Dinner Recipes Straight From Nonna’s Kitchen

Spaghetti Bolognese:

Spaghetti Bolognese is an iconic Italian dish hailing from the city of Bologna. The rich and savory meat sauce, known as ragù, typically combines ground beef or a mix of meats with onions, carrots, celery, tomatoes, and a hint of wine. This flavorful concoction simmers slowly, allowing the ingredients to meld and create a deliciously thick sauce. The dish is traditionally served over perfectly cooked al dente spaghetti, and a sprinkle of grated Parmesan or Pecorino cheese adds the finishing touch.

Ingredients:

• 1 lb ground beef (or a mix of ground beef and pork)
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup red wine
• Salt and pepper to taste
• 1 lb spaghetti
• Grated Parmesan cheese for serving

Instructions:

• Brown the ground meat in a large skillet over medium heat until it is ready to serve.
• Add onions, carrots, celery, and garlic. Cook until vegetables are softened.
• While pouring in the wine, scrape the bottom of the pot to remove any browned bits.
• Add crushed tomatoes, salt, and pepper. Simmer for at least 30 minutes.
• Cook spaghetti according to package instructions.
• Serve ragù over cooked spaghetti, garnished with Parmesan.

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Chicken Parmesan (Parmigiana):

Chicken Parmesan, or Chicken Parmigiana, is a beloved dish that involves coating chicken cutlets in breadcrumbs, frying them until golden brown, and then baking them with marinara sauce and melted mozzarella cheese. The result is a delightful combination of crispy chicken, gooey cheese, and flavorful tomato sauce. This dish is often served over a bed of pasta, creating a comforting and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

• Preheat oven to 375°F (190°C).
• Season chicken with salt and pepper.
• Dip each chicken breast in beaten eggs, then coat with breadcrumbs and Parmesan mixture.
• Fry chicken until golden brown, then place in a baking dish.
• Spoon marinara sauce over each chicken breast, then top with mozzarella.
• Bake the cheese for twenty-five to thirty minutes, or until it is bubbly and golden.
• Garnish with fresh basil before serving.

Risotto alla Milanese:

Risotto alla Milanese is a luxurious and creamy Italian rice dish that gets its distinctive golden color and unique flavor from saffron. The risotto is cooked slowly, with onions, wine, and a gradual addition of broth, resulting in a velvety texture. The saffron imparts a subtle floral note, making this dish a true standout. It’s often garnished with grated Parmesan cheese and served as a decadent side or a main course.

Ingredients:

• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon saffron threads
• 1 small onion, finely chopped
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Instructions:

• Infuse saffron in warm broth.
• In a separate pan, sauté onions in butter until translucent.
• Add rice and cook for 1-2 minutes.
• Pour in wine and cook until mostly evaporated.
• Begin adding saffron-infused broth gradually, stirring constantly until rice is creamy.
• Stir in Parmesan, salt, and pepper before serving.

Eggplant Parmesan (Melanzane alla Parmigiana):

Melanzane alla Parmigiana, or Eggplant Parmesan, is a vegetarian delight. Slices of eggplant are lightly fried or baked, then layered with marinara sauce and a blend of cheeses like mozzarella and Parmesan. The dish is baked until the cheese is bubbly and golden, creating a satisfying and hearty casserole. It’s a wonderful option for those seeking a meatless yet flavorful Italian meal.

Ingredients:

• 2 large eggplants, sliced
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat oven to 375°F (190°C).
• Dip eggplant slices in beaten eggs, then coat with breadcrumbs.
• Fry eggplant until golden brown.
• In a baking dish, layer marinara, eggplant, and cheeses.
• Repeat layers, finishing with a cheese layer on top.
• Bake for 30-35 minutes or until golden and bubbly.
• Garnish with fresh basil before serving.

Pasta Carbonara:

Pasta Carbonara is a Roman classic known for its simplicity and rich, creamy flavor. The sauce is made by combining eggs, Pecorino Romano cheese, pancetta or guanciale (cured pork cheek), and black pepper. The hot pasta cooks the eggs and forms a luscious, silky coating. The result is a dish that is both comforting and elegant, showcasing the beauty of uncomplicated ingredients.

Ingredients:

• 1 lb spaghetti
• 1 cup pancetta or guanciale, diced
• 3 large eggs
• 1 cup grated Pecorino Romano cheese
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

• Cook spaghetti according to package instructions.
• In a skillet, cook pancetta until crispy.
• In a bowl, whisk together eggs, Pecorino Romano, and garlic.
• Drain pasta and immediately toss with egg mixture and pancetta.
• Season with salt and pepper before serving.

Osso Buco:

Osso Buco is a Milanese specialty featuring braised veal shanks. The shanks are slow-cooked with white wine, broth, onions, carrots, celery, and tomatoes until the meat becomes incredibly tender. The marrow in the veal bones adds a rich, velvety quality to the sauce. This dish is often served with a side of gremolata—a mixture of chopped parsley, garlic, and lemon zest—which adds a burst of freshness to complement the savory flavors.

Ingredients:

• 4 veal shanks, tied with kitchen twine
• 1 cup flour for dredging
• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup white wine
• 2 cups chicken broth
• 1 can (14 oz) crushed tomatoes
• Salt and pepper to taste
• Gremolata: chopped parsley, garlic, and lemon zest

Instructions:

• Dredge veal shanks in flour and brown in olive oil.
• Remove shanks and sauté onions, carrots, celery, and garlic until softened.
• Deglaze with white wine, scraping up browned bits.
• Return shanks to the pot, add broth, tomatoes, salt, and pepper.
• Simmer covered for 2 hours or until veal is tender.
• Serve with gremolata.

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Gnocchi with Pesto:

Gnocchi, soft potato dumplings, pair perfectly with the vibrant flavors of pesto. Pesto is a sauce made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. The sauce is blended until smooth and tossed with cooked gnocchi. The result is a dish that bursts with the bright and herbaceous notes of basil, creating a refreshing and satisfying meal.

Ingredients:

• 1 lb potato gnocchi
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

• Cook gnocchi according to package instructions.
• Blend basil, pine nuts, garlic, and Parmesan in a food processor until finely chopped.
• With the processor running, slowly add olive oil until a smooth pesto forms.
• Toss cooked gnocchi with pesto, season with salt and pepper, and serve.

Conclusion

As we reach the end of our exploration through the heart and soul of Nonna’s kitchen, our sincerest wish is that these recipes become a source of joy and warmth, infusing your table with the essence of cherished Italian traditions. May you embark on a culinary voyage that extends far beyond the mere act of cooking, transcending into an artful celebration of flavors and heritage. In bidding farewell to this culinary odyssey, we invite you to prepare these dishes and truly embrace the artistry inherent in each recipe. Let the kitchen be your canvas, the ingredients your palette, and the process your masterpiece.

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