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Rustico Cooking Recipe Index

Here's an interactive index containing all the recipes on our website... Just click on the underlined recipe title to see the recipe in its entirety. All of the recipes were written by Micol Negrin. You can join Micol at our cooking school in NYC for day or evening hands-on cooking classes; click here for the current class calendar. Or cook with Micol at your very own private cooking party: cooking parties are an original way to celebrate a birthday or anniversary, and a great team-building activity for your office. Even more recipes are available in Micol's cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes, to be released by Ballantine Books (a division of Random House) in October 2014, as well as on her blog.

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Antipasti | Pasta | Rice, Polenta, Soup, & More | Bread, Focaccia, Pizza, & More | Fish & Seafood |
Meat & Poultry | Cold Salads & Vegetables | Vegetables & Sides | Stocks & Sauces | Desserts |
Step-By-Step Recipes |

Antipasti

Arugula and Two-Cheese Frittata (Puglia)

Asparagus Spears Wrapped in Pancetta

Step-By-Step Best-Ever Sage Fritters

Bresaola Topped with Arugula and Shaved Parmigiano (Lombardy)

Broccoli Raab & Pecorino Bread Pudding

Bruschetta with Prosciutto and Mozzarella

Cherry Tomatoes Stuffed with Tuna

Classic Bruschetta (Molise)

Corn & Scallion Fritters

Crispy Four-Cheese Phyllo Triangles over Baby Greens

Crostini with Artichoke Paste, Mozzarella, and Roasted Tomatoes (Campania)

Crostini with Quick Tuna Mousse (Piedmont)

Crostini with Radicchio, Pancetta, and Mascarpone (The Veneto)

Crostini with Roasted Peppers and Goat Cheese

Crostini with Smoked Salmon and Chive Mousse

Escarole and Sausage over Crispy Bread with Melted Cheese

Endive Boats with Gorgonzola and Walnut Mousse

Endive, Cauliflower, and Roasted Pepper Salad

Escarole with Lemon and Garlic

Fall Salad of Pomegranate, Seckel Pears, Feta, & Roasted Beet

Fennel & Dill Salt-Cured Salmon over Baby Greens

Fontina, Tomato, and Arugula Triangles

Fresh Chickpea Salad

Fried Mozzarella in a "Carriage" (Campania)

Fried Zucchini Blossoms

Grilled Eggplant Bundles Stuffed with Ricotta

Grilled Leeks in Pink Peppercorn Marinade

Grilled Polenta Coins with Mushroom Ragu (Val d'Aosta)

Grilled Radicchio in Warm Pancetta Dressing

Grilled Shrimp and Red Pepper Skewers

Harvest Vegetables with Warm Anchovy-Garlic Dip (Piedmont)

Italian Sausage and Pecorino Frittata

Lemon-Soaked Anchovies (Liguria)

Ligurian Fish Carpaccio (Liguria)

Miniature Onion-Herb Frittatas

Mirella's Truffled Artichoke Flan (Umbria)

Mozzarella and Bread Skewers in Warm Anchovy Sauce (Latium)

Mustard-Laced Celery Root and Ham Bundles Tied with Chives

Potato and Leek Frittata with Taleggio (Lombardy)

Potato Pancakes with Ricotta-Basil Pesto

Prosciutto and Melon Lollipops (Friuli-Venezia Giulia)

Ricotta-Quinoa Cakes with Summery Tomato-Corn Salsa

Roasted Pepper Boats with Pancetta and Pecorino

Salt Cod Salad with Smoky Peppers and Green Olives

Shrimp Fritters over Spicy Fennel Slaw

Simple Chickpea Crostini (Calabria)

Smoked Salmon and Cucumber Coins over Grilled Focaccia

Smoked Salmon "Carpaccio" over Arugula

Smoked Swordfish Topped with Arugula

Smoky Mortadella Wedges (Emilia-Romagna)

Soft Bruschetta with Tomato and Purple Onion (Basilicata)

Spaghetti Frittata with Onions, Pancetta, and Parmigiano

Speck and Asparagus Scrolls (Trentino-Alto Adige)

Spicy Jumbo Shrimp with Fresh Mint

Truffled Salmon Carpaccio over Baby Greens

Tuna- & Tomato-Topped Bruschetta

Tuscan Cheese Souffle (Tuscany)

Wine-Poached Shrimp over Cannellini Bean Salad

Zucchini & Zucchini Blossom Frittata with Three Cheeses

Pasta

Baked Rigatoni with Gorgonzola Cream

Beet Greens & Two-Cheese Ravioli in Light Tomato Sauce

Bucatini in Summery Pork Ragu (Sicily)

Bucatini with Fresh Sardines, Saffron, and Wild Fennel

Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina (Lombardy)

Cavatelli with Broccoli Raab and Toasted Bread Crumbs (Basilicata)

Cavatelli with Ricotta, Grape Tomatoes, and Basil

Chive-Scented Bread Gnocchi in Sage Butter (Canederli)

Farro with Roasted Eggplant, Tomatoes, Onions, & Many Herbs

Fettuccine with Peas, Prosciutto, and Cream

Fresh Pasta with Poppy Seeds and Sugar (Friuli-Venezia Giulia)

Garganelli Pasta in Wilted Leek Sauce

Garganelli with Red Wine and Two-Meat Ragu

Garnet Yam Gnocchi in Sage Butter Sauce

Gemelli with Crab, Asparagus, and Saffron

Gnocchi in Delicate Mushroom Sauce (Piedmont)

Step-by-Step "Guitar Pasta" with Spicy Tomato Sauce (Abruzzo)

Handmade Garganelli

Step-by-Step Homemade Rigatoni with Broccoli Raab

Knitting Needle Pasta with Pork Ragu (Sardinia)

Step-by-Step Lasagne al Pesto Ligurian-Style (Liguria)

Linguine with Shrimp and Arugula

Maria Rosa's Pasta with Mediterranean Herbs (Liguria)

Mushroom "Rags"

Orecchiette with Broccoli Raab (Apulia)

Orecchiette with Meatballs and Mozzarrella (Basilicata)

Pasta Gratin with Swiss Chard, Fontina, and Nutmeg

Penne Rigate with Roasted Peppers and Pancetta

Penne with Arugula and Tomatoes (Apulia)

Penne with Creamy Radicchio and Bacon (The Veneto)

Potato Gnocchi with Basil Pesto

Step-by-Step Ravioli in Duck Ragu (Tuscany)

Step-by-Step Ricotta Cannelloni

Ricotta Ravioli with Asparagus Tips in Browned Poppy Seed Butter

Step-by-Step Ricotta Ravioli with Fresh Tomato Sauce

Rigatoni in Hearty Two-Meat Ragu (Latium)

Rigatoni with Roasted Peppers & Olives

Rosemary Spaetzle with Ricotta and Sausage

Sardinian Pasta with Sausage and Ricotta (Sardinia)

Scallion Ravioli with Rosemary-Scented Lamb Ragu

Spaghetti alla Chitarra with Mussels in Tomato Sauce

Spaghetti in "Angry" Tomato Sauce

Spaghetti in Spicy Amatriciana Sauce (Latium)

Spaghetti with Garlic and Olive Oil (Molise)

Step-by-Step Spaghetti with Mussels, Pancetta, and Tomatoes

Spaghetti with Sausage, Peppers, and Pecorino

Spaghetti with Spicy Sausage Sauce

Spaghetti with Squid, Sweet Peas, and Fresh Chives

Spaghetti with Tomatoes, Arugula, and Mozzarella in Foil Packets

Spinach and Potato Gnocchi with Gorgonzola Sauce in Parmigiano Baskets

Tagliatelle with Basil Pesto and Zucchini Blossoms

Tagliatelle with Beef Braciole in Red Wine and Tomato Sauce

Tagliatelle with Cauliflower, Pine Nuts, & Raisins (Sicily)

Tagliatelle with Celery Sauce (Puglia)

Tiny Gnocchi in Pesto Sauce

Tuscan Penne in Walnut-Garlic Sauce (Tuscany)

Vermicelli with Roasted Peppers and Eggplants (Sicily)

Rice, Polenta, Soup, & More

Barley and Swiss Chard Soup

Barley Risotto with Corn and Smoked Mozzarella

Bread, Cabbage, and Fontina "Soup"

Chilled Beet Soup with Buttermilk & Dill

Creamy Butternut Squash Soup (Emilia-Romagna)

Creamy Cauliflower Soup with White Truffle Oil & Crispy Bacon

Escarole, Barley and Sausage Soup

Step-by-Step Escarole, Meatball, and Cannellini Bean Soup over Bruschetta (Molise)

Fava Bean Puree with Wilted Wild Greens (Puglia)

Farro Polenta with Game Ragų (Tuscany)

Herb-Flecked Crepes in Chicken Broth (Abruzzo)

Israeli Couscous with Roasted Summer Vegetables & Toasted Seeds

New Year's Lentils (Latium)

Risotto with Endive and Shrimp (The Veneto)

Seafood Risotto (Apulia)

Spicy Chickpea Soup with Pasta (Basilicata)

Summer Rice Salad

Summer Vegetable Soup and Eggs over Bread (Basilicata)

Tuscan Cannellini Bean Soup with Spinach and Potatoes

Step-by-Step Tuscan Ribollita Soup (Tuscany)

Umbrian Lentil Soup with Rosemary Shrimp

Wild Rice and Ricotta Fritters with Scallions

Wine-Laced Onion Soup (Piedmont)

Winter Minestrone with Barley and Sage (Friuli-Venezia Giulia)

Bread, Focaccia, Pizza, & More

Artichoke- and Prosciutto-Stuffed Pizza Rustica (Campania)

Bacon, Mascarpone, & Caramelized Onion Focaccia

Step-by-Step Broccoli Raab and Sausage Pie with Mozzarella and Pecorino

Butter Croissants

Cheese-Stuffed Focaccia from Recco

Classic Italian Bread

Cornmeal-Crusted Focaccia with Spiced Broccoli Raab & Pecorino

Crispy-Crust Pizza with Sausage and Ricotta

Crispy Sesame Breadsticks

Easy Panfried Flatbread

Everyday Bread

Farinata (Ligurian Chickpea Flour Pancake)

Fausto's Asparagus Tart (Liguria)

Fennel-, Sausage-, and Arugula-Filled Torte (Basilicata)

Focaccia with Olives and Sun-Dried Tomatoes (Molise)

Focaccia with Tomatoes and Thyme (Calabria)

Four-Cheese and Prosciutto Pie

Grilled Flatbread with Olive Oil & Sea Salt

Step-by-Step Griddle-Cooked Flatbread (Umbria)

Step-by-Step Grilled Sesame and Thyme Focaccia

Heirloom Tomato & Basil Focaccia with Chili-Garlic Oil

Step-by-Step Pizza Margherita with Tomatoes, Mozzarella, and Basil (Campania)

Pizza with Artichoke Hearts

Leek and Smoked Mozzarella "Quiche" (Liguria)

Ligurian Focaccia

Mushroom Calzone

Pizza with Spinach, Spicy Pancetta, and Ricotta

Polenta-Crusted Artichoke, Zucchini, and Cheese Pie

Roberto's Classic Genovese Focaccia (Liguria)

Roasted Fennel & Spiced Mozzarella Panini

Step-by-Step Rye Bread from Bolzano (Trentino-Alto Adige)

Savory Cheese and Asparagus Pie

Savory Pancetta Pie

Seeded Rye Flatbread (Trentino-Alto Adige)

Spinach and Sheep's Milk Cheese Focaccia (Liguria)

Swiss Chard & Pecorino Crespelle

Tomato-and-Cheese-Topped Potato Pizza (Apulia)

Fish & Seafood

Bacon-Wrapped Truffled Monkfish Filets (The Marches)

Clams in Light Tomato Sauce (Calabria)

Crispy Skin Branzino with Silky Broccoli Raab

Grilled Squid in Chive-Tarragon Oil

Grilled Tuna with Arugula

Lemony Octopus Salad

Mediterranean Sea Bass al Cartoccio

Mixed Fried Fish and Seafood

Perfect Baked Salmon with Lime-Cilantro Sauce

Prosciutto-Wrapped Monkfish in Herbed Oil

Roasted Red Snapper Marinated with Mountain Herbs

Scampi and Asparagus in Lemon-Tarragon Dressing

Sea Bream Skewers with Caramelized Lemons and Fresh Bay Leaves

Shrimp with Cabbage, Scallions, and Bacon

Spice-Rubbed Salmon

Spice-Rubbed Tuna Steak (Tuscany)

Spicy Mahi-Mahi with Cherry Tomato Salsa

Steamed Mussels with Marjoram and Garlic Ligurian-Style (Liguria)

Stuffed Squid in Light Tomato Sauce

Stuffed Swordfish Rolls (Sicily)

Towering Seafood Salad

Traditional Fish & Seafood Cioppino

Meat & Poultry

Beer-Marinated Cornish Hen with Baby Vegetables and Aromatic Herbs

Braised Chicken with Juniper Berries and Potatoes (Trentino-Alto Adige)

Brined and Spice-Rubbed Pork Tenderloin

Chicken and Porcini Mushrooms

Chicken Scaloppine with Balsamic Vinegar and Basil (Emilia-Romagna)

Chicken with Fennel, Olives, and White Wine (Sardinia)

Drowned Veal Chops (Lombardy)

Grilled Baby Lamb Chops with Garlic and Rosemary (Latium)

Grilled Chicken in Foil Packets with Many Herbs

Grilled Herb-Rubbed Chicken (Umbria)

Grilled Pork Chops with Sweet Pepper Salad

Grilled Rabbit with Savory Herb Rub

Grilled Veal Bundles with Fontina, Sage, and Prosciutto

Hanukah Fried Chicken

Herbed Pork Tenderloin in Puff Pastry Crust

Lamb in Creamy Cheese and Egg Sauce (Abruzzo)

Lamb with Aromatic Herbs and Red Wine (The Veneto)

Pan-Fried Sausages and Juicy Grapes

Pork Stew with Leek and Red Pepper (Friuli-Venezia Giulia)

Step-by-Step Pot Roast with Carrots, Juniper, and Mace

Roasted Baby Lamb Chops with Mustard-Rosemary Rub

Roasted Cabbage Bundles Stuffed with Pork and Ricotta

Roasted Chicken with Oranges and Currants (Latium)

Roasted Rack of Lamb with Herb Marinade

Sausages Stuffed with Truffled Pecorino (Umbria)

Slow-Cooked Beef Bundles in Red Wine Glaze

Slow-Cooked Beef Short Ribs in Red Wine Sauce

Slow-Cooked Chicken with Fennel, Olives, and Scallions

Truffled Mushroom Chicken Bundles

Veal Ossobuco with Baby Vegetables and White Wine (Lombardy)

Wine-Braised Pork with Olives (Tuscany)

Cold Salads & Vegetables

Agretti (aka Friar’s Beard) with Olive Oil

Arugula, Tomato, & Olive Salad

Asparagus, Tomato, and Feta Cheese Salad

Baby Arugula, Walnut, and Scallion Salad with Hard-Boiled Eggs

Cannellini Bean and Tuna Salad with Cucumbers and Basil (Tuscany)

Crunchy Hearts of Palm Salad with Fresh Mint

Hearts of Palm Salad with Prosciutto Cotto, Bocconcini, and Olives

Fennel Slaw with Tarragon and Mustard Seeds

Fuji Apple & Avocado Salad with Pecans

Grilled Peppers in Basil Marinade

Marinated Beet Greens and Stems with Olive Oil, Lemon, and Garlic

Marinated Zucchini Ribbons

Mixed Baby Greens with Focaccia Croutons

Mom's Summer Salad

Step-by-Step Roasted Peppers

Shaved Fennel Salad in Balsamic Vinaigrette (Emilia-Romagna)

Sicilian Cauliflower Salad (Sicily)

Summer Radish and Tomato Salad

Tuna Panzanella (Tuscany)

Winter Pomegranate Salad

Vegetables & Sides

Attilio's Stuffed Baked Potatoes (The Marches)

Step-by-Step Braised Cannellini Beans with Onions and Swiss Chard

Braised Chickpeas with Pancetta and Tomatoes (Molise)

Step-by-Step Brown Chicken Stock

Caramelized Brussels Sprouts with Bacon & Garlic

Castelluccio Lentils with Pancetta and Aromatic Herbs

Cauliflower Gratin with Pancetta and Fontina

Classic Roasted Asparagus

Crustless Zucchini Tart (Liguria)

Step-by-Step Eggplant Parmigiana with Mozzarella, Basil, and Fresh Tomatoes

Fresh Fava Beans with Mint, Scallions, and Lettuce

Garlic-Laced Escarole (Campania)

Grilled Scallions with Spicy Almond Pesto

Lemony Roast Potatoes

Mom's Roasted Fennel with Parmigiano

Nonna's Braised String Beans

Nutmeg-Laced Potato Gratin

Pan-Roasted Asparagus with Lemon Zest and Garlic

Pan-Seared Okra with Two Peppers & Minty Yogurt Dip

Roasted Beet Salad

Roasted Butternut Squash with Balsamic Glaze (Emilia-Romagna)

Roasted Chinese Eggplants with Olive & Tomato Salsa

Roasted Savoy Cabbage with Crispy Bacon

Salt and Pepper Ramps

Silky Purslane with Garlic

Silky Squash Blossoms with Pine Nuts, Garlic, & Marjoram

Slow-Cooked Peppers and Onions with Anchovies and Garlic (Latium)

Slow-Cooked Spinach with Parmigiano and Nutmeg (Emilia-Romagna)

Slow-Roasted Okra

Slow-Roasted Swiss Chard Stems with Parmigiano

Spinach with Pine Nuts and Raisins

Summer Stuffed Tomatoes

Sweet Peas with Bacon and Onions

Three-Cheese & Artichoke Bread Pudding

Wild Mushroom Medley with Garlic and Parsley

Stocks & Sauces

Chicken Broth

Fresh Tomato Salsa

Ligurian-Style Pesto (Liguria)

Tomato Sauce

Desserts

Almond-Scented Sweet Cinnamon Rolls

Apple Upside Down Cake

Apricot and Almond Focaccia Topped with Chocolate

Step-by-Step Apricot, Candied Orange Peel, and Walnut Cookies

Caramelized Grapes over Greek Yogurt

Chianti-Poached Pears Stuffed with Gorgonzola-Walnut Cream

Chocolate-Almond Meringues

Cranberry & Pistachio Biscotti

Creamy Cinnamon-Scented Rice Pudding

Crispy Anise and White Wine Taralli

Flaky Apple Strudel (Trentino)

Fresh Berry Salad with Prosecco and Mint

Grana Padano with Chestnut Honey and Walnuts (Lombardy)

Hazelnut-Chocolate "Brick" (Piedmont)

Lemon Sorbet over Strawberries (Sicily)

Light-As-Air Limoncello Mousse (Campania)

Orange-Scented Almond-Chocolate Biscotti (Piedmont)

Orange, Mascarpone, and Ricotta Cannoli

Step-by-Step Panettone and Chocolate Tiramisu

Pear and Espresso Focaccia

Summer Berry Salad

Sweet Ricotta Omelette Souffle with Rum-Soaked Raisins (Trentino-Alto Adige)

Tuscan Sweet Swiss Chard Pie

Vanilla Gelato Topped with Warm Blueberries

Wild Strawberries with Balsamic Vinegar (Emilia-Romagna)

Step-By-Step Recipes

Apricot, Candied Orange Peel, and Walnut Cookies

Best-Ever Sage Fritters

Braised Cannellini Beans with Onions and Arugula

Broccoli Raab and Sausage Pie with Mozzarella and Pecorino

Brown Chicken Stock

Eggplant Parmigiana with Mozzarella, Basil, and Fresh Tomatoes

Escarole, Meatball, and Cannellini Bean Soup over Bruschetta (Molise)

Griddle-Cooked Flatbread (Umbria)

Grilled Sesame and Thyme Focaccia

"Guitar Pasta" with Spicy Tomato Sauce (Abruzzo)

Homemade Rigatoni with Broccoli Raab

Lasagne al Pesto Ligurian-Style (Liguria)

Panettone and Chocolate Tiramisu

Pizza Margherita with Tomatoes, Mozzarella, and Basil (Campania)

Pot Roast with Carrots, Juniper, and Mace

Ravioli in Duck Ragu (Tuscany)

Ricotta Cannelloni

Ricotta Ravioli in Fresh Tomato Sauce

Roasted Peppers

Rye Bread from Bolzano (Trentino-Alto Adige)

Spaghetti with Mussels, Pancetta, and Tomatoes

Spinach and Sheep's Milk Cheese Focaccia (Liguria)

The Ultimate Basil Pesto (Liguria)

Tuscan Ribollita Soup (Tuscany)