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Pancetta Primavera Rigatoni

by Intern
written by Intern

A rich and flavorful pasta dish that perfectly balances crispy pancetta, fresh spring vegetables, and a creamy, garlicky sauce. This vibrant meal is perfect for a cozy dinner or a special occasion.

Origin

Primavera pasta originated in North America as a celebration of fresh, seasonal vegetables, while pancetta adds an authentic Italian touch. Italy Magazine . This dish is a delicious fusion of tradition and innovation, combining classic with crispy pancetta and bright vegetables.

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What I Love About This Recipe

This dish is the perfect combination of crispy, salty pancetta and the fresh, light flavors of spring vegetables. The creamy sauce ties everything together, making it both comforting and refreshing.

Also Read :Creamy Italian White Bean Soup

Pancetta Primavera Rigatoni
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Pancetta Primavera Rigatoni

Recipe by RecipeWikkiCourse: Random
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

574

kcal

Ingredients

  • 12 oz rigatoni pasta

  • 4 oz pancetta, diced

  • 1 cup cherry tomatoes, halved

  • 1 small zucchini, sliced

  • 1 small bell pepper, thinly sliced

  • ½ cup peas (fresh or frozen)

  • 3 cloves garlic, minced

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese

  • 1 tbsp olive oil

  • ½ tsp red pepper flakes (optional)

  • Salt and black pepper to taste

  • Fresh basil, for garnish

Directions

  • Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water and set aside.
  • In a large pan, heat olive oil over medium heat. Add pancetta and cook until crispy, about 4-5 minutes. Remove and set aside.
  • In the same pan, sauté garlic for about 30 seconds, then add zucchini, bell pepper, and cherry tomatoes. Cook for 3-4 minutes until slightly softened.
  • Stir in peas, heavy cream, and Parmesan cheese. Let simmer for 2 minutes.
  • Add cooked rigatoni and reserved pasta water, stirring to combine. Toss in the crispy pancetta.
  • Season with salt, black pepper, and red pepper flakes. Garnish with fresh basil and serve hot.

Notes

  • Swap pancetta with bacon for a smokier flavor.
  • Use whole wheat or gluten-free pasta for a healthier option.
  • Add mushrooms or spinach for extra depth.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
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Recipes

Roman-Style Pizza

by Intern
written by Intern

A thin, crispy, yet airy pizza, Roman-style pizza (Pizza Romana) is different from Neapolitan pizza in both texture and preparation. This crunchy, flavorful pizza is cooked at lower temperatures than Neapolitan pizza, resulting in a crispier crust while still maintaining a light and airy bite.

Origin of Roman-Style Pizza

Unlike its Neapolitan counterpart, which is known for its soft and chewy crust, Roman-style pizza comes in two main varieties:

  • Pizza al Taglio – A thicker, airy, and rectangular pizza, often sold by weight in Rome’s bakeries.
  • Pizza Tonda – A thin, round, and crispy pizza, traditionally served in Roman pizzerias.

This recipe focuses on Pizza Tonda, the thin, crackly, Roman-style pizza that is perfect for those who love a crispy base with a variety of toppings.

What I Love About This Recipe

I love how light and crisp the crust is while still having a slight chew. The dough is easy to work with, and because it’s baked at a lower temperature than Neapolitan pizza, it’s easier to make in a home oven without needing a pizza stone or an extremely hot temperature.

Also Read : Cornbread Salad

Roman-Style Pizza
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Roman-Style Pizza

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

413

kcal

Ingredients

  • 3 ½ cups (450g) bread flour

  • 1 ½ tsp salt

  • 1 tsp sugar

  • 1 ¼ tsp active dry yeast

  • 1 ½ cups (350ml) cold water

  • 2 tbsp olive oil

  • For the Toppings (Classic Roman-Style Margherita):

  • ½ cup crushed San Marzano tomatoes

  • 1 tbsp olive oil

  • ½ tsp salt

  • ½ tsp dried oregano (optional)

  • 1 cup shredded low-moisture mozzarella

  • Fresh basil leaves (for garnish)

Directions

  • Prepare the dough:
  • In a small bowl, mix yeast, sugar, and ¼ cup water. Let it sit for 5 minutes until foamy.
  • In a large bowl, combine flour and salt. Add the yeast mixture, remaining cold water, and olive oil.
  • Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic.
  • Cover and let it rise in the refrigerator for 24 hours (this slow fermentation enhances flavor and texture).
  • Preheat your oven to 500°F (260°C).
  • Roll out the dough into a very thin circle (about 2-3mm thick).
  • Transfer to a lightly oiled baking sheet or pizza pan.
  • Spread crushed tomatoes evenly over the dough.
  • Drizzle with olive oil and sprinkle salt and oregano.
  • Top with shredded mozzarella.
  • Bake for 8-10 minutes until the crust is crispy and golden brown.
  • Remove from the oven and top with fresh basil leaves.
  • Let the pizza cool for a minute or two, then slice and serve hot.

Notes

  • For extra crispiness: Use a perforated pizza pan or bake directly on a preheated pizza stone.
  • Alternative toppings: Try prosciutto, mushrooms, artichokes, or spicy salami for a classic Roman-style variation.
  • Make ahead: The dough can be made up to 3 days in advance and kept in the fridge.
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Recipes

White Chocolate Panna Cotta with Stewed Strawberries

by Intern
written by Intern

White Chocolate Panna Cotta with Stewed Strawberries is a creamy, elegant dessert that perfectly balances the rich sweetness of white chocolate with the tartness of stewed strawberries. This smooth, silky treat is easy to prepare and makes for an impressive finale to any meal.

Origin of Panna Cotta

Panna Cotta, meaning “cooked cream” in Italian, originated in Northern Italy. Traditionally made with sweetened cream and gelatin, this dessert has been adapted worldwide with various flavors and toppings. The addition of white chocolate brings a modern twist, making it even more indulgent.

Why It’s Loved

This dessert is adored for its luscious, melt-in-your-mouth texture and the delightful contrast between creamy panna cotta and juicy stewed strawberries. It’s simple to prepare, yet elegant enough to impress guests.

White Chocolate Panna Cotta with Stewed Strawberries
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White Chocolate Panna Cotta with Stewed Strawberries

Recipe by RecipeWikki
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

320

kcal

Ingredients

  • 2 cups (480ml) heavy cream

  • 1/2 cup (120ml) whole milk

  • 1/2 cup (100g) white chocolate, chopped

  • 1/4 cup (50g) granulated sugar

  • 1 teaspoon vanilla extract

  • 2 1/2 teaspoons (1 packet) unflavored gelatin

  • 3 tablespoons (45ml) cold water

Directions

  • In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
  • In a saucepan over medium heat, combine heavy cream, milk, sugar, and white chocolate. Stir until the chocolate is fully melted and the mixture is hot but not boiling.
  • Remove from heat and stir in the bloomed gelatin until completely dissolved. Add vanilla extract and mix well.
  • Pour the mixture into ramekins or dessert glasses and refrigerate for at least 4 hours, or until set.
  • While the panna cotta chills, prepare the stewed strawberries: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the strawberries release their juices and soften.
  • Allow the stewed strawberries to cool slightly before serving.
  • Once the panna cotta is set, top with the stewed strawberries and serve chilled

Notes

  • Make Ahead:
    Panna cotta can be made a day in advance and stored in the refrigerator until ready to serve.
  • Smooth Texture:
    Strain the panna cotta mixture before pouring into ramekins for an ultra-smooth consistency.
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Recipes

Cannoli alla Siciliana

by Intern
written by Intern

Cannoli alla Siciliana is a classic Italian dessert known for its crisp, fried pastry shell filled with a creamy, sweet ricotta filling. Originating from Sicily, these iconic treats are often garnished with chocolate chips, candied fruit, or pistachios, making them a delightful indulgence. Whether served at festive gatherings or enjoyed as a special treat, Sicilian cannoli are a symbol of tradition and flavor.

Origin of Sicilian Cannoli

Cannoli traces its roots back to Sicily, where they were originally made during the Carnevale season as a symbol of festivity and indulgence. Over time, they became a staple in Italian pastry shops worldwide. Traditionally, the shells are fried to a golden crisp and filled with a sweet ricotta mixture, offering a perfect contrast of textures.

Why It’s Loved

Sicilian cannoli are cherished for their crispy, golden shells and luscious ricotta filling. The combination of crunchy pastry with the smooth, creamy interior creates an irresistible dessert experience. Customizable with chocolate, nuts, or fruit, cannoli are a versatile and beloved treat across generations.

Also Read : Heart-Shaped Chocolate Eclairs

Cannoli alla Siciliana
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Cannoli alla Siciliana

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

320

kcal

Ingredients

  • 2 cups (250g) all-purpose flour

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon salt

  • 1 teaspoon cocoa powder

  • 3 tablespoons unsalted butter, cubed

  • 1/2 cup (120ml) Marsala wine or dry white wine

  • 1 egg white (for sealing)

  • Vegetable oil for frying

  • 1 1/2 cups (375g) ricotta cheese, drained

  • 1/2 cup (60g) powdered sugar

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon cinnamon

  • 1/4 cup (40g) mini chocolate chips

  • Chopped pistachios or candied fruit for garnish

Directions

  • In a mixing bowl, whisk together the flour, sugar, salt, and cocoa powder. Cut in the butter until the mixture resembles coarse crumbs.
  • Add the Marsala wine gradually and mix until a dough forms. Knead for a few minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes.
  • Roll out the dough to about 1/8-inch thickness. Cut into circles or ovals and wrap around metal cannoli tubes, sealing with egg white.
  • Heat oil in a deep pan to 350°F (175°C). Fry the shells in batches until golden brown and crisp, about 2 minutes. Remove and drain on paper towels. Let cool completely before removing from the molds.
  • In a bowl, mix ricotta, powdered sugar, vanilla extract, and cinnamon until smooth. Fold in chocolate chips. Transfer to a piping bag.
  • Pipe the ricotta filling into both ends of the cooled cannoli shells.
  • Garnish with chopped pistachios, candied fruit, or extra chocolate chips. Dust with powdered sugar before serving.

Notes

  • Draining Ricotta: Ensure the ricotta is well-drained by placing it in a cheesecloth-lined sieve for a few hours to prevent a runny filling.
  • Crispy Shells: To achieve extra crispy shells, roll the dough thinly and fry until deep golden brown.
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