Vegetarian Italian recipes

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Pasta e lenticchiePasta and lentil stew

In Naples, pasta with legumes is weekday food, and pasta e lenticchie is the one every family makes in winter: small lentils cooked with garlic, celery and a little tomato until soft, then mixed short pasta (pasta mista, the broken ends of different shapes) is cooked right in the pot until thick and creamy. Lentils also bring luck for the New Year, so many families make it on 1 January. Chef's tip: cook the pasta in the lentils with only just enough water, adding it a ladle at a time; the starch from the pasta makes the stew creamy without any cheese.

50 min

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Passata di pomodoroBottled tomato purée

At the end of August, all over southern and central Italy, families gather for the "giornata della salsa", the day of the sauce: crates of ripe plum tomatoes are washed, cooked, passed through a hand-cranked mill and bottled in hundreds, with a basil leaf in each bottle. The passata lasts until the next summer and is used for every ragù and pizza. For home bottling, add lemon juice to each jar and process in a water bath, as tomatoes alone are not acidic enough to be safe at room temperature. Chef's tip: use only fully ripe, deep red plum tomatoes; underripe tomatoes give a pale, sour passata.

150 min

Italian Basics

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Zabaione

Zabaione (or zabaglione) is said to have been created in Turin in the 1500s and dedicated to San Pasquale, the patron saint of pastry cooks. It is a warm, airy foam of egg yolks and sugar whisked over a gentle heat with Marsala wine, served in glasses with savoiardi biscuits, or poured over fresh berries. In Piedmontese homes it was also given as a pick-me-up. This dessert contains alcohol and is for adults only. For an alcohol-free version, use the same amount of strong coffee or milk with a spoonful of vanilla. Chef's tip: whisk over barely simmering water and keep the bowl moving; too much heat cooks the yolks into scrambled egg.

15 min

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Risotto alla parmigianaParmesan risotto

Around Parma and Reggio Emilia, where Parmigiano Reggiano is made, the plainest risotto of all is the one families make when someone is tired or unwell: rice, good broth, butter and a generous amount of the local cheese, and nothing else. It is also the base that cooks learn on before moving to fancier versions. Traditional Parmigiano uses animal rennet; for a vegetarian dish use a vegetarian hard cheese and vegetable broth. Chef's tip: keep the broth at a gentle simmer in a pan next to the rice; cold broth stops the cooking each time you add it and the risotto turns gluey.

30 min

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Pomodori col risoRice-stuffed tomatoes

Every Roman bakery and rosticceria has a tray of pomodori col riso in summer: big round tomatoes, hollowed out and filled with raw rice soaked in their own pulp with garlic, basil and olive oil, then baked with wedges of potato that soak up the juices. Romans eat them warm or at room temperature for lunch on hot days, often on Ferragosto (15 August). Chef's tip: let the rice soak in the tomato pulp for at least an hour before filling; it softens and then cooks evenly inside the tomatoes.

90 min

Italian Vegetarian

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Graffe napoletanePotato doughnuts

Graffe are the Neapolitan doughnut, sold warm at bars and pastry shops all year round but especially at Carnival: soft, fluffy rings made with mashed potato in the dough, which keeps them light and moist, fried and rolled in sugar. Neapolitans eat them for breakfast with an espresso, or as a children's snack after school. The name probably comes from the Austrian krapfen, brought to the city in the 1700s. Chef's tip: let the shaped rings rise on small squares of baking paper; you can lower them into the oil on the paper without knocking out the air, then pull the paper away.

60 min

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Carciofi alla giudiaCrisp fried artichokes

Carciofi alla giudia come from Rome's old Jewish Ghetto, where for centuries the restaurants along Via del Portico d'Ottavia have fried them from February to April, when the round Roman romanesco artichokes are in season. The artichokes are trimmed, fried once slowly until tender, then opened like flowers and fried again in hotter oil until the leaves are bronze and crunchy like crisps, while the heart stays soft. Chef's tip: before the second fry, flick a few drops of cold water into the oil from your fingers, standing well back; Roman cooks say the spatter is what makes the leaves extra crisp. Do this carefully.

55 min

Italian Sides

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Savoiardi

Savoiardi were created in the 1300s at the court of the House of Savoy in Piedmont, for a visit by the King of France. They are long, light finger biscuits of whipped eggs, sugar and flour, with a crisp sugary crust and a dry, spongy inside, made to be soaked: in coffee for tiramisù, in liqueur for zuppa inglese, or in milk for children's breakfast. Chef's tip: dust the piped fingers twice with icing sugar, 5 minutes apart; this forms the pearly crust that keeps them crisp outside.

37 min

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Risotto agli asparagiAsparagus risotto

In April and May the town of Bassano del Grappa celebrates its white asparagus, and all over the Veneto green and white spears turn up in risotto. The stalks are cooked into the rice so their flavour runs through every grain, and the tender tips are added at the end so they stay bright and crisp. It is a light spring Sunday lunch, often followed by grilled fish. Parmigiano is made with animal rennet; choose a vegetarian hard cheese if you need to. Alcohol is used here: white wine, which you can replace with broth and a squeeze of lemon. Chef's tip: simmer the woody ends in the broth for 15 minutes before you start; they add a lot of asparagus flavour for free.

45 min

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Granita al caffè con pannaCoffee granita with cream

In Sicily, and in Rome at the famous Tazza d'Oro café near the Pantheon, coffee granita is served in a glass layered with unsweetened whipped cream: cream at the bottom, coffee ice in the middle and more cream on top. It is a summer breakfast or afternoon pick-me-up, eaten with a long spoon or a brioche. It contains caffeine, so it isn't for children. Chef's tip: make the coffee strong and sweet; flavours fade when frozen, so it should taste almost too sweet before it goes in the freezer.

15 min

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Coccoli con stracchinoFried dough with creamy cheese

In Florence, coccoli are little balls of bread dough fried until puffy and golden, piled into a basket and served hot with stracchino, a soft, fresh, slightly tangy cow's-milk cheese, and usually with prosciutto too. They are the start of a meal in Florentine trattorie and a snack at street stalls in the evening. This is the vegetarian way, with cheese only; stracchino is often made with animal rennet, so look for a vegetarian soft cheese if needed. Chef's tip: salt the coccoli the moment they come out of the oil, while they are still glistening, so the salt sticks.

40 min

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Granita di gelsi neriBlack mulberry granita

In late June and July the black mulberry trees of Sicily, especially around Messina and Acireale, drop their dark, juicy fruit, and the bars turn them into a granita the colour of ink, sweet and tangy, served in a glass with a warm brioche. Mulberries stain everything, so locals eat it carefully. If you can't find black mulberries, blackberries make a very similar granita. Chef's tip: add a squeeze of lemon; it brightens the berry flavour and keeps the colour vivid.

25 min

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Polenta taragnaBuckwheat polenta with cheese

High in the Valtellina valley near Sondrio, where wheat struggles but buckwheat grows well, polenta is made grey-brown and nutty with a mix of buckwheat and cornmeal. Taragna gets its name from the tarell, the long wooden stick used to stir it in a copper pot over the fire. At the end, butter and cubes of the local Valtellina Casera or Bitto cheese are stirred in until they melt into strings. It is winter food for cold mountain evenings, eaten with mushrooms or sausages on the side. Local cheeses are usually made with animal rennet; a vegetarian melting cheese works. Chef's tip: stir the flour into the boiling water in a slow rain with a whisk; once it is all in, switch to a wooden spoon and keep stirring.

60 min

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Asparagi alla milaneseAsparagus with fried egg

In Milan in April, when the first fat green asparagus come down from the farms of Lombardy, they are served "alla milanese": boiled until just tender, laid on a plate with melted butter and Parmigiano, and topped with a fried egg whose runny yolk becomes the sauce. It is a light lunch or a spring starter in old Milanese trattorie. Parmigiano is made with animal rennet; a vegetarian hard cheese works. For pregnant women, young children and older people, cook the yolk until firm. Chef's tip: tie the asparagus in a bundle and stand it upright in the pan so the thick stems boil while the tender tips steam.

20 min

Italian Sides

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Crocchè di patatePotato croquettes with mozzarella

In Naples, crocchè are the first thing in the paper cone at a friggitoria and the opening act at every pizzeria: logs of seasoned mashed potato with a strip of mozzarella hidden inside, breaded and fried until crisp. In Palermo their simpler cousins, cazzilli, are tucked into sesame rolls with chickpea fritters. Children love them hot from the pan. Parmigiano and mozzarella are usually made with animal rennet; vegetarian versions work. Chef's tip: boil the potatoes in their skins and mash them while still hot but dry; peeled potatoes take on water and the croquettes split in the oil.

60 min

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Gnudi di ricotta e spinaciRicotta and spinach dumplings

Gnudi means "naked", because these Tuscan dumplings are ravioli filling with no pasta around it: ricotta and spinach bound with a little egg, flour and Parmigiano. In Florence and the Mugello they are winter comfort food, served in a pool of butter and sage, or in tomato sauce for a lighter lunch. They should be soft as a cloud and just hold their shape. Parmigiano is made with animal rennet; a vegetarian hard cheese works well. Chef's tip: drain the ricotta in a sieve for an hour and squeeze the spinach bone dry; wet mixtures need too much flour and turn heavy.

40 min

Italian Breads & Parathas

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Pizza di Pasqua al formaggioEaster cheese bread

On Easter morning in Perugia, Ancona and the villages of Umbria and the Marche, families sit down to a breakfast that comes after Lent: a tall, golden cheese bread, rich with eggs, pecorino and Parmigiano, sliced and eaten with hard-boiled eggs and salami that has been blessed in church. The bread rises high like a panettone and has a soft yellow crumb dotted with cubes of cheese. Pecorino and Parmigiano are usually made with animal rennet; vegetarian hard cheeses work. Chef's tip: bake it in a tall, straight-sided tin or a clean coffee can lined with paper; the high sides help it rise up rather than spread.

110 min

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Fiori di zucca ripieni frittiFried stuffed courgette flowers

Every Roman pizzeria a taglio and friggitoria has a tray of fiori di zucca in summer: courgette flowers stuffed with a stick of mozzarella, dipped in a thin cold batter and fried until they shatter. Romans usually tuck in an anchovy fillet, but this vegetarian version swaps it for a little lemon zest and a caper, which gives the same salty spark. They are eaten as an antipasto before pizza or as a snack standing at the counter. Mozzarella is usually made with calf rennet; vegetarian versions are easy to find. Chef's tip: make the batter with ice-cold sparkling water and leave a few lumps; a smooth, warm batter fries heavy and soft.

40 min

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Cicoria ripassataSautéed bitter chicory

In Rome and across Puglia, cicoria is the bitter green that arrives at every market from autumn to spring, often gathered wild in the fields. It is boiled first to soften its bitterness, then "ripassata", passed through the pan again with garlic, chilli and olive oil. Roman trattorie serve it next to roast lamb or saltimbocca, and in Puglia it is the classic partner for fava bean purée. Chef's tip: boil the chicory in plenty of well-salted water and then squeeze it hard; most of the harsh bitterness goes down the drain with the water.

30 min

Italian Sides

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Pizza marinara

Older than the margherita, the marinara is the pizza Neapolitan sailors' wives are said to have made for the men coming back from sea: tomato, garlic, oregano and olive oil, no cheese and no fish, despite the name. At the historic pizzerie around Via dei Tribunali it is the purist's order and the true test of a pizzaiolo, because there is nothing to hide behind. A home oven can't reach the 450 °C of a wood oven, so this recipe uses a very hot steel or stone and the grill. Chef's tip: use tomatoes crushed by hand with just a pinch of salt and never cook the sauce first; it cooks on the pizza and keeps its fresh taste.

30 min

Italian Pizza

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Migliaccio napoletanoSemolina and ricotta cake

Migliaccio is the cake Neapolitan grandmothers bake on Fat Tuesday, the last day of Carnival before Lent. Its name comes from miglio, millet, which was used before semolina: today semolina is cooked in milk with butter, then mixed with ricotta, eggs, sugar and plenty of orange and lemon zest, and baked into a soft, dense, custardy cake. It is a close cousin of the Easter pastiera, without the pastry. Chef's tip: let the cooked semolina cool before beating in the eggs and ricotta; hot semolina scrambles the eggs and the cake turns grainy.

85 min

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StruffoliHoney fried dough balls

No Neapolitan Christmas is complete without a plate of struffoli: hundreds of tiny balls of dough, fried until golden, then rolled in warm honey with candied orange and coloured sprinkles and piled into a wreath or a cone. Families make them in the week before Christmas, often together around the kitchen table, and give them away to neighbours. They keep for days under a cloth and are eaten with fingers or a spoon. Chef's tip: roll the ropes of dough no thicker than your little finger and cut tiny pieces, about the size of a chickpea; they puff up as they fry.

90 min

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Risotto alla zuccaPumpkin risotto

Mantua is pumpkin country: the dense, sweet zucca mantovana fills tortelli, gnocchi and this golden autumn risotto, eaten across the Lombard plain from October to the first frosts. Half the pumpkin is roasted and mashed into the rice so it turns creamy and orange; the rest is folded in as soft cubes. Children love its sweetness. Parmigiano is made with animal rennet; choose a vegetarian hard cheese if you need to. Chef's tip: roast rather than boil the pumpkin; roasting concentrates its sugar, while boiled pumpkin waters down the risotto.

60 min

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Tagliatelle ai porciniTagliatelle with porcini

In September and October, when porcini push up through the chestnut woods of the Apennines between Emilia-Romagna and Tuscany, every mountain trattoria from Borgotaro to the Casentino puts tagliatelle ai porcini on the menu. The mushrooms are sliced and sautéed fast in olive oil with garlic and parsley, then tossed with ribbons of egg pasta. If you can't find fresh porcini, use chestnut mushrooms with a little soaked dried porcini. Chef's tip: clean porcini with a brush and a damp cloth, never under the tap; they soak up water like a sponge and then steam instead of browning.

30 min

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Zuppa di farro della GarfagnanaEmmer and bean soup

In the Garfagnana, the wooded mountain valley north of Lucca in Tuscany, farro (emmer wheat) has been grown for 2,000 years and has its own protected status. The classic local dish is a thick, warming soup of farro and borlotti beans, half of them puréed, with onion, carrot, celery, tomato and herbs, served in winter with a thread of new olive oil. Chef's tip: blend half of the cooked beans before adding the farro; it gives the soup a creamy body.

110 min

Italian Soups

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Pizza di scarolaEscarole pie

Pizza di scarola is a Neapolitan Christmas Eve tradition, when families avoid meat: a covered pie of bread dough filled with sautéed escarole (a bitter salad green), black Gaeta olives, capers, pine nuts and raisins. Many families add anchovies, but this version keeps it vegan and gets its salty depth from the capers and olives instead. It is eaten warm or cold, cut into wedges, on the night before Christmas and in the days after. Chef's tip: squeeze the cooked escarole well before filling; wet greens make the bottom crust soggy.

80 min

Italian Pizza

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Gelato alla stracciatellaChocolate chip gelato

Stracciatella was invented in 1961 at the Gelateria La Marianna in Bergamo's upper town, inspired by stracciatella soup, where egg is stirred into broth in little rags (stracci). The gelato maker drizzled melted dark chocolate into churning fior di latte, where it froze instantly into thin, crisp shards. It became one of the best-loved flavours in Italy, a favourite with children. Chef's tip: drizzle the chocolate in a thin stream right at the end of churning; it must hit the cold gelato and set at once, or it forms hard lumps.

25 min

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Spaghetti alla carrettieraSpaghetti with raw tomato and chilli

The carrettieri were the cart drivers who hauled goods across Sicily, and this was the pasta they could make on the road with whatever they carried: raw tomatoes, garlic, chilli, basil and olive oil, tossed with hot spaghetti and never cooked. Around Palermo and Catania it is still a summer lunch when the kitchen is too hot to light the stove for long; some families finish it with toasted breadcrumbs instead of cheese. Chef's tip: salt the chopped tomatoes and leave them for 20 minutes; they release juice that becomes the sauce once the hot pasta hits it.

20 min

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Testaroli al pestoGriddled pasta with pesto

Testaroli may be the oldest pasta in Italy. In the Lunigiana valley, where Tuscany meets Liguria, a thin batter of flour and water is cooked into a wide pancake on a hot testo, a cast-iron or terracotta pan, then cut into diamonds, dipped in hot water and dressed with pesto. Families in Pontremoli eat it for Sunday lunch and at summer festivals. Parmigiano and pecorino in pesto are usually made with animal rennet; a vegetarian hard cheese works well. Chef's tip: never boil testaroli; just let them soak in water that has come off the boil for 2–3 minutes, or they turn to slime.

50 min

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MostaccioliSpiced chocolate biscuits

Neapolitan Christmas trays always include mostaccioli: soft, spiced biscuits shaped like diamonds and covered in a shiny coat of dark chocolate. The dough is flavoured with honey, cocoa, orange and pisto, a Neapolitan spice mix of cinnamon, clove, nutmeg, star anise and coriander. They are made in early December with roccocò and struffoli and kept in tins for the whole holiday. Not for babies under 1 because of the honey. Chef's tip: let the biscuits rest a day before coating; spiced honey biscuits soften and their flavour deepens after a night in the tin.

50 min

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Spumone napoletanoLayered gelato dessert

Spumone was the grand dessert of Neapolitan cafés in the 1800s, later carried to America by emigrants: a dome or brick of layered frozen desserts, usually chocolate and pistachio gelato around a soft centre of semifreddo with candied fruit and nuts. In Naples it is served at weddings and Christmas, cut into slices that show all the colours. The traditional semifreddo is flavoured with rum; this version uses orange zest and vanilla so it is alcohol free. Contains nuts. Chef's tip: freeze each layer until firm before adding the next; soft layers melt into each other and lose their stripes.

75 min

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Pesche dolciCustard-filled peach biscuits

Pesche dolci are the showpiece biscuits of weddings and christenings across central and northern Italy, from Emilia to the Marche and Tuscany: two soft, domed biscuits hollowed out, filled with custard, stuck together, tinted rosy red and yellow and rolled in sugar, finished with a mint leaf so they look just like real peaches. Many families soak them in alchermes, a red liqueur; this version uses fruit syrup and food colouring instead, so it is alcohol free and child friendly. Chef's tip: brush the colour on unevenly, red on one side and pale gold on the other, like a ripe peach; one flat colour looks fake.

80 min

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Granita di mandorlaAlmond granita

On summer mornings in Catania, Messina and the towns around Mount Etna, Sicilians have granita for breakfast: a glass of soft, flaky ice made from almond milk and sugar, eaten with a warm brioche col tuppo (with a little bun on top) for dunking. The almond granita is the most traditional flavour, white, sweet and fragrant. It is made without a machine, just scraped with a fork as it freezes. Contains nuts. Chef's tip: stir the granita every 30 minutes without fail; that's what gives it the soft, creamy flakes instead of a solid block.

20 min

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Torta tenerinaSoft chocolate cake

Ferrara, in Emilia-Romagna, calls this cake "tenerina" (the tender one) because the middle stays soft and almost creamy under a thin, crackly crust. It was created in the early 1900s and named in honour of Queen Elena of Montenegro, wife of King Vittorio Emanuele III. Families bake it for birthdays and Sunday lunches, and it is served plain or with whipped cream. It uses very little flour. Chef's tip: bake it for no longer than the recipe says; it should be just set at the edge and wobbly in the middle when it comes out.

40 min

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RoccocòHard almond spice rings

Roccocò are the hardest biscuits on the Neapolitan Christmas tray, ring-shaped and studded with whole almonds, scented with orange and pisto spice. The name is said to come from the curly French "rocaille" shape. They are baked in early December, and Neapolitans dunk them in sweet wine or milk, or break them carefully, because they are famously hard on teeth. Chef's tip: bake them twice as long as you think and leave them to dry overnight; roccocò are meant to be crunchy, and they soften pleasantly after a week in the tin.

50 min

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Gelato al fiordilatteMilk gelato

In every gelateria from Turin to Palermo, fior di latte ("flower of milk") is the plainest flavour in the case and the one gelato makers judge each other by: just fresh milk, cream and sugar, with no eggs and no vanilla, so it tastes clean and milky. It is the base for stracciatella and the perfect partner for fruit sorbets in a cone. Italian children often choose it on summer evenings during the passeggiata. Chef's tip: chill the base overnight before churning; a fully cold base freezes faster into smaller ice crystals, which makes it smoother.

25 min

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Zuccotto fiorentinoChilled sponge dome with cream

Zuccotto is said to have been inspired by the dome of Florence Cathedral, or by the shape of a cardinal's skullcap (zucchetto). It is a dome of sponge or savoiardi soaked in syrup, filled with whipped cream studded with chocolate, toasted nuts and candied fruit, half of it flavoured with cocoa, and chilled until set. Florentine families make it for summer Sunday lunch or a birthday. The traditional soak uses alchermes or brandy; this version uses an orange syrup so it is alcohol free. Contains nuts. Chef's tip: line the bowl with cling film first and leave the sponge to set overnight; it turns out cleanly with a neat dome.

45 min

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Burrata con pomodoriniBurrata with cherry tomatoes

Burrata was born in the dairies around Andria in northern Puglia as a way to use the scraps of mozzarella curd, wrapped in a pouch of stretched curd and filled with cream. In Bari and the towns of the Murge it is eaten the day it is made, often as the first thing on the table at Sunday lunch, torn open over the sweetest summer tomatoes. The outside is soft and springy; the inside, called stracciatella, spills out like thick cream. Mozzarella and burrata are usually made with calf rennet, so look for a vegetarian-rennet burrata if that matters to you. Chef's tip: take the burrata out of the fridge 30 minutes before serving; straight from the cold it tastes of very little.

10 min

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Carciofini sott'olioBaby artichokes in oil

In spring, when the small, tender artichokes flood the markets of Puglia, Campania and Sicily, families sit together to trim crates of them and put them up in jars for the year, to be served with salami and cheese as an antipasto or stirred into pasta. They are first boiled briefly in vinegar, then dried and packed in olive oil with herbs. Our home version keeps the jar in the fridge for safety. Chef's tip: let the cooked artichokes dry upside down on a cloth for several hours, ideally overnight; any water left inside spoils the oil.

55 min

Italian Chutneys & Dips

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Gelato al pistacchioPistachio gelato

Real Sicilian pistachio gelato is not bright green; it is a dull, olive-brown colour and tastes intensely of roasted nuts, especially when made with pistachios from Bronte on the slopes of Mount Etna. In Palermo and Catania it is eaten in a brioche for breakfast or as a cone after dinner. The secret is pure pistachio paste, with no added colour or flavourings. Contains nuts. Chef's tip: if you can't find pistachio paste, blend roasted pistachios with a spoon of oil for 5 minutes until it runs smooth; any graininess shows up in the gelato.

30 min

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KrumiriCornmeal butter biscuits

Krumiri were created in 1878 in Casale Monferrato in Piedmont, and they are said to be shaped like the curled moustache of King Vittorio Emanuele II, who had just died. They are sandy, buttery biscuits made with flour and fine cornmeal, piped through a star nozzle into a curved line, and still sold in their red tins in the town's old shops. Piedmontese eat them dunked in a glass of sweet wine or with a cup of hot chocolate. Chef's tip: use fine cornmeal, not coarse polenta; coarse grains make the biscuits gritty and stop them piping.

35 min

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Pancotto puglieseBread and greens soup

Pancotto, "cooked bread", is the purest cucina povera of Puglia, from the farms of the Tavoliere plain around Foggia to the villages of the Gargano: stale bread, potatoes and whatever greens are growing, such as turnip tops, chicory or rocket, simmered together in salted water and dressed generously with raw olive oil and chilli. It was a farmworker's supper and is still the comfort dish families make in winter. Chef's tip: use a dense, day-old country loaf with a thick crust; soft sliced bread turns into a slimy mush.

45 min

Italian Soups

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Cannoncini alla cremaCustard puff pastry horns

Every pastry shop in Turin and Piedmont has a tray of cannoncini: puff pastry wrapped around metal cones, baked until golden and flaky, then piped full of vanilla custard and dusted with icing sugar. Little ones are part of the "pasticcini mignon" bought on Sunday morning after church to take to lunch at the grandparents' house. You need cannoncino or cream-horn moulds. Chef's tip: fill them just before serving; custard softens the pastry within a few hours.

60 min