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Italian Dishes My Nana Made: 10 Classic Recipes

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1. Spaghetti Aglio e Olio

This simple yet flavorful dish showcases the beauty of Italian cooking, relying on just a few high-quality ingredients. My Nana always said that the key to a great Aglio e Olio is fresh garlic and good olive oil.

  • Ingredients:
    • 400g spaghetti
    • 6 cloves garlic, thinly sliced
    • 1/2 cup extra virgin olive oil
    • 1 tsp red pepper flakes
    • Salt, to taste
    • Fresh parsley, chopped, for garnish
  • Instructions:
    1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
    2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden, being careful not to burn it.
    3. Add the red pepper flakes and cook for an additional minute.
    4. Toss in the drained spaghetti, adding reserved pasta water as necessary to create a light sauce.
    5. Season with salt and garnish with fresh parsley before serving.

2. Lasagna

Nana’s lasagna was always a labor of love, layered with rich meat sauce, creamy béchamel, and gooey cheese. This dish is perfect for family gatherings or special occasions.

  • Ingredients:
    • 12 lasagna noodles
    • 500g ground beef
    • 500g ground pork
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 800g canned crushed tomatoes
    • 2 cups ricotta cheese
    • 2 cups shredded mozzarella cheese
    • 1 cup grated Parmesan cheese
    • 2 cups béchamel sauce
    • Salt and pepper, to taste
  • Instructions:
    1. Preheat the oven to 375°F (190°C).
    2. In a large skillet, cook the onion and garlic until soft. Add the ground meats, cooking until browned. Stir in the crushed tomatoes and season with salt and pepper. Simmer for 30 minutes.
    3. In a baking dish, spread a layer of meat sauce, then a layer of noodles, followed by ricotta, mozzarella, and béchamel. Repeat the layers until all ingredients are used, finishing with béchamel and a sprinkle of Parmesan on top.
    4. Bake for 45 minutes, letting it rest for 15 minutes before slicing.

3. Risotto alla Milanese

This creamy risotto, infused with saffron, is a true Italian classic. Nana always prepared it with care, ensuring the rice was perfectly cooked to achieve that desired creaminess.

  • Ingredients:
    • 1 1/2 cups Arborio rice
    • 4 cups chicken or vegetable broth
    • 1/2 cup white wine
    • 1 onion, finely chopped
    • 2 tbsp olive oil
    • 1/2 tsp saffron threads
    • 1/2 cup grated Parmesan cheese
    • Salt and pepper, to taste
  • Instructions:
    1. In a saucepan, warm the broth and keep it simmering.
    2. In a large skillet, heat the olive oil and sauté the onion until translucent. Add the Arborio rice, stirring for a couple of minutes until lightly toasted.
    3. Pour in the white wine and cook until absorbed. Gradually add the warm broth, one ladle at a time, stirring continuously until absorbed before adding more.
    4. In the last few minutes of cooking, stir in the saffron and Parmesan cheese. Season with salt and pepper to taste.

4. Pollo alla Cacciatora (Chicken Cacciatore)

This rustic chicken dish is packed with flavor and showcases the simplicity of Italian cuisine. Nana would often serve it with crusty bread to soak up the delicious sauce.

  • Ingredients:
    • 8 chicken thighs or drumsticks
    • 2 cups canned diced tomatoes
    • 1 onion, sliced
    • 2 cloves garlic, minced
    • 1/2 cup red wine
    • 1 red bell pepper, chopped
    • 1 tsp dried oregano
    • Salt and pepper, to taste
    • Fresh basil, for garnish
  • Instructions:
    1. In a large skillet, brown the chicken pieces on all sides. Remove and set aside.
    2. In the same skillet, sauté the onion and garlic until fragrant. Add the red bell pepper and cook until softened.
    3. Pour in the red wine, scraping the bottom of the skillet for flavor. Add the diced tomatoes, oregano, salt, and pepper.
    4. Return the chicken to the skillet, cover, and simmer for 30-40 minutes until the chicken is cooked through.
    5. Garnish with fresh basil before serving.

5. Caprese Salad

This fresh salad is a staple in Italian cuisine, combining ripe tomatoes, fresh mozzarella, and fragrant basil. My Nana always insisted on using the best quality ingredients for the best taste.

  • Ingredients:
    • 4 ripe tomatoes, sliced
    • 250g fresh mozzarella, sliced
    • Fresh basil leaves
    • Extra virgin olive oil
    • Balsamic vinegar (optional)
    • Salt and pepper, to taste
  • Instructions:
    1. On a serving platter, alternate layers of tomato slices and mozzarella slices.
    2. Tuck fresh basil leaves between the layers.
    3. Drizzle with olive oil and balsamic vinegar, if using. Season with salt and pepper before serving.

6. Gnocchi di Patate (Potato Gnocchi)

Nana’s homemade gnocchi were always a delight. Soft, pillowy dumplings made from potatoes and flour, they can be served with a variety of sauces, but Nana’s favorite was a simple butter and sage sauce.

  • Ingredients:
    • 1 kg potatoes, preferably russet
    • 250g all-purpose flour
    • 1 egg
    • Salt, to taste
    • 4 tbsp butter
    • Fresh sage leaves
  • Instructions:
    1. Boil the potatoes in their skins until tender. Let them cool slightly, then peel and mash them.
    2. On a floured surface, combine the mashed potatoes, flour, egg, and salt. Knead gently until a smooth dough forms.
    3. Divide the dough into small portions and roll each into a long rope. Cut into bite-sized pieces and press with a fork to create ridges.
    4. Boil the gnocchi in salted water until they float. Drain and set aside.
    5. In a skillet, melt the butter and add sage leaves until fragrant. Toss the gnocchi in the butter sauce before serving.

7. Frittata

Nana’s frittata was a versatile dish, perfect for breakfast, lunch, or dinner. It’s a great way to use up leftover vegetables and always packed with flavor.

  • Ingredients:
    • 6 eggs
    • 1 cup cooked vegetables (zucchini, bell peppers, spinach, etc.)
    • 1/2 cup grated cheese (Parmesan or mozzarella)
    • Salt and pepper, to taste
    • Olive oil, for frying
  • Instructions:
    1. Preheat the oven to 350°F (175°C).
    2. In a bowl, whisk the eggs with salt and pepper. Stir in the cooked vegetables and cheese.
    3. Heat olive oil in an ovenproof skillet over medium heat. Pour in the egg mixture and cook for a few minutes until the edges start to set.
    4. Transfer the skillet to the oven and bake for 10-15 minutes or until the frittata is fully set and lightly golden.

8. Tiramisu

This famous Italian dessert is a favorite of many, and Nana’s version was always a hit at family gatherings. The combination of coffee-soaked ladyfingers and creamy mascarpone is simply irresistible.

  • Ingredients:
    • 6 egg yolks
    • 3/4 cup sugar
    • 2/3 cup milk
    • 1 1/4 cups heavy cream
    • 1 cup strong coffee, cooled
    • 24 ladyfingers
    • Cocoa powder, for dusting
  • Instructions:
    1. In a saucepan, whisk the egg yolks and sugar until smooth. Add the milk and cook over low heat, stirring until thickened. Remove from heat and let cool.
    2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled egg mixture.
    3. Dip the ladyfingers in the coffee for a few seconds, then layer them in a dish. Spread half of the mascarpone mixture over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
    4. Chill for at least 4 hours or overnight. Dust with cocoa powder before serving.

9. Pesto alla Genovese

This vibrant green sauce from Genoa is a staple in Italian cuisine. Nana taught me that making pesto from scratch is worth every minute for that fresh, aromatic flavor.

  • Ingredients:
    • 2 cups fresh basil leaves
    • 1/2 cup extra virgin olive oil
    • 1/4 cup pine nuts
    • 2 cloves garlic
    • 1/2 cup grated Parmesan cheese
    • Salt, to taste
  • Instructions:
    1. In a food processor, combine the basil, pine nuts, and garlic. Pulse until finely chopped.
    2. With the processor running, slowly add the olive oil until the mixture is well combined.
    3. Stir in the Parmesan cheese and season with salt to taste. Serve over pasta, or use as a spread.

10. Arancini (Stuffed Rice Balls)

These delicious rice balls, typically filled with cheese or ragù, were one of Nana’s favorite snacks. Crispy on the outside and gooey on the inside, they are perfect for any occasion.

  • Ingredients:
    • 2 cups cooked risotto (preferably leftover)
    • 1/2 cup mozzarella cheese, cubed
    • 1/2 cup all-purpose flour
    • 2 eggs, beaten
    • 2 cups breadcrumbs
    • Oil, for frying
    • Salt, to taste
  • Instructions:
    1. Take a small portion of risotto and flatten it in your palm. Place a cube of mozzarella in the center and shape the risotto around it to form a ball.
    2. Roll the balls in flour, dip them in beaten eggs, and coat with breadcrumbs.
    3. Heat oil in a deep fryer or large pot. Fry the arancini in batches until golden brown and crispy. Drain on paper towels and serve hot.

Conclusion

These classic Italian recipes, passed down from my Nana, are not just meals; they are a celebration of family, tradition, and love. Cooking these dishes brings back fond memories of my childhood and the warm kitchen filled with delightful aromas. I hope you enjoy recreating these recipes as much as I do, and that they bring joy to your table and heart.

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Italian Dishes My Nana Made: 10 Classic Recipes

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