15 Italian-Inspired Christmas Recipes for a Deliciously Different Holiday: Bring Mediterranean Flair to Your Festive Table

15 Italian-Inspired Christmas Recipes for a Deliciously Different Holiday: Bring Mediterranean Flair to Your Festive Table

By Sara Taylor

15 Italian-Inspired Christmas Recipes for a Deliciously Different Holiday: Bring Mediterranean Flair to Your Festive Table

By Sara Taylor
•
Updated
•
Recipes

An Italian holiday table is like a warm hug with all of the cheesy, garlicky dishes, and lingering desserts. If you are ready to break the mold on the traditional Christmas menu, bring the Mediterranean magic home with these 15 recipes. Pour yourself a glass of wine, slip into something festive, and let’s cook like nonna is watching.

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1) Lasagna with Spinach and Ricotta

a bubbling spinach and ricotta lasagna with golden melted cheese and a slice lifted to show the layers, shown in a wide horizontal shot in a rustic baking dish with fresh basil, on a wooden holiday table, warm natural light, shallow depth of field, landscape orientation

Cheesy goodness with layers of creamy ricotta. This is holiday comfort at its finest and it's perfect for feeding a crowd.

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a bubbling spinach and ricotta lasagna with golden melted cheese and a slice lifted to show the layers, shown in a wide horizontal shot in a rustic baking dish with fresh basil, on a wooden holiday table, warm natural light, shallow depth of field, landscape orientation

Lasagna with Spinach and Ricotta

Spinach, ricotta, and marinara make this creamy vegetarian lasagna an incredible meal!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 12 lasagna noodles cooked
  • 2 cups ricotta cheese
  • 10 oz frozen spinach thawed and squeezed dry
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella
  • 0.5 cup grated Parmesan
  • 1 egg
  • 2 cloves garlic minced
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 375 degrees F.
  2. Mix the ricotta, spinach, egg, garlic, salt, and half the Parmesan in a bowl.
  3. Spread a thin layer of marinara in a baking dish, then layer noodles, ricotta mixture, marinara, and mozzarella.
  4. Repeat the layers, finishing with marinara, mozzarella, and the remaining Parmesan.
  5. Cover with foil and bake 30 minutes, then uncover and bake 15 minutes more until golden and bubbling.
  6. Let it rest 15 minutes before slicing so the layers hold.

Notes

Resting before you cut is what keeps those neat layers from sliding apart.

2) Prosciutto-Wrapped Figs with Gorgonzola

prosciutto-wrapped fig halves with melty gorgonzola, drizzled with honey and balsamic, shown in a wide horizontal shot arranged on a slate board with scattered thyme, on a festive table, warm natural light, shallow depth of field, landscape orientation

These quick-to-make appetizers are sweet, salty, and slightly fancy! Everyone will be hovering around these two-bite stunners and they take under 5 minutes to make!

prosciutto-wrapped fig halves with melty gorgonzola, drizzled with honey and balsamic, shown in a wide horizontal shot arranged on a slate board with scattered thyme, on a festive table, warm natural light, shallow depth of field, landscape orientation

Prosciutto-Wrapped Figs with Gorgonzola

Prosciutto-wrapped figs with Gorgonzola cheese.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 fresh figs halved
  • 4 oz gorgonzola cheese
  • 6 slices prosciutto halved lengthwise
  • 1 tbsp honey
  • 1 tbsp balsamic glaze

Method
 

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment.
  2. Tuck a small piece of gorgonzola into the center of each fig half.
  3. Wrap each fig with a strip of prosciutto and place seam-side down on the sheet.
  4. Bake 6 to 8 minutes, until the prosciutto crisps and the cheese softens.
  5. Drizzle with honey and balsamic glaze and serve warm.

Notes

Serve these warm. The melty gorgonzola against the crisp prosciutto is the whole magic.

3) Rosemary and Parmesan Shortbread

golden round savory shortbread crackers flecked with rosemary, shown in a wide horizontal shot stacked and scattered on a wooden board beside a sprig of rosemary, on a marble counter, bright natural light, shallow depth of field, landscape orientation

These delectably buttery and rosemary sprinkled crackers are captivatingly addictive. They beautifully enhance any cheeseboard.

golden round savory shortbread crackers flecked with rosemary, shown in a wide horizontal shot stacked and scattered on a wooden board beside a sprig of rosemary, on a marble counter, bright natural light, shallow depth of field, landscape orientation

Rosemary and Parmesan Shortbread

Parmesan and fresh rosemary flavored savory shortbread crackers.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 crackers
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.75 cup grated Parmesan
  • 0.5 cup cold butter cubed
  • 1 tbsp fresh rosemary finely chopped
  • 0.25 tsp salt
  • 1 tbsp cold water

Method
 

  1. Pulse the flour, Parmesan, rosemary, and salt in a food processor.
  2. Add the cold butter and pulse until the mixture resembles coarse crumbs, then add water until a dough forms.
  3. Roll the dough into a log, wrap, and chill 30 minutes (or pop it in the freezer for 15).
  4. Preheat the oven to 350 degrees F and slice the log into thin rounds.
  5. Arrange the rounds on a parchment-lined sheet and bake 16 to 18 minutes until golden at the edges.
  6. Cool completely so they crisp up.

Notes

Chilling the dough log makes it easy to slice into neat, even rounds.

4) Bruschetta with Burrata and Pesto

crusty toasted baguette slices topped with creamy white burrata, green pesto, and halved cherry tomatoes, shown in a wide horizontal shot on a wooden board with fresh basil leaves, on a sunny table, bright natural light, shallow depth of field, landscape orientation

The crunchy toast is layered with burrata, pesto, and fresh tomatoes. This appetizer is one that will be gone before you know it.

crusty toasted baguette slices topped with creamy white burrata, green pesto, and halved cherry tomatoes, shown in a wide horizontal shot on a wooden board with fresh basil leaves, on a sunny table, bright natural light, shallow depth of field, landscape orientation

Bruschetta with Burrata and Pesto

Bread is toasted and topped with creamy burrata, basil pesto, and tomato slices.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 2 tbsp olive oil
  • 8 oz burrata cheese
  • 0.33 cup basil pesto
  • 1 cup cherry tomatoes halved
  • 0.25 tsp salt
  • 2 tbsp fresh basil torn

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Brush the baguette slices with olive oil and arrange on a baking sheet.
  3. Toast 6 to 8 minutes until golden and crisp.
  4. Tear pieces of burrata over each toast, then add a spoonful of pesto and a few tomato halves.
  5. Sprinkle with salt and torn basil and serve immediately.

Notes

Top the toasts just before serving so they stay crisp instead of soggy.

5) Polenta Cakes with Mushrooms

golden crisp polenta rounds topped with glossy sauteed mushrooms and thyme, shown in a wide horizontal shot on a dark plate dusted with Parmesan, on a rustic table, moody natural light, shallow depth of field, landscape orientation

Crispy edged polenta rounds with a classy touch topped with delectable garlicky mushrooms. Rustic, elegant, and surprisingly delightful on the holiday table.

golden crisp polenta rounds topped with glossy sauteed mushrooms and thyme, shown in a wide horizontal shot on a dark plate dusted with Parmesan, on a rustic table, moody natural light, shallow depth of field, landscape orientation

Polenta Cakes with Mushrooms

Crispy pan-fried polenta cakes and sauteed garlic mushrooms.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tube prepared polenta sliced into rounds
  • 3 tbsp olive oil
  • 12 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme
  • 0.5 tsp salt
  • 0.25 cup grated Parmesan

Method
 

  1. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  2. Fry the polenta rounds 4 to 5 minutes per side until golden and crisp, then set aside.
  3. Add the remaining oil and saute the mushrooms until browned, about 6 minutes.
  4. Stir in the garlic, thyme, and salt and cook 1 minute more.
  5. Top each polenta cake with the mushrooms and a sprinkle of Parmesan.
  6. Serve warm.

Notes

Let the polenta rounds get a deep golden crust before flipping so they hold together.

6) Risotto with Saffron and Parmigiano

a creamy golden saffron risotto with a glossy sheen and a dusting of Parmigiano, shown in a wide horizontal shot in a shallow bowl with a sprinkle of black pepper, on an elegant table, soft natural light, shallow depth of field, landscape orientation

It is worth every minute spent stirring! Classic risotto alla milanese is creamy, golden, and gives you that holiday feeling.

a creamy golden saffron risotto with a glossy sheen and a dusting of Parmigiano, shown in a wide horizontal shot in a shallow bowl with a sprinkle of black pepper, on an elegant table, soft natural light, shallow depth of field, landscape orientation

Risotto with Saffron and Parmigiano

Creamy saffron risotto finished with Parmigiano-Reggiano.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups arborio rice
  • 5 cups warm chicken broth
  • 1 onion finely diced
  • 0.5 cup white wine
  • 0.25 tsp saffron threads
  • 3 tbsp butter
  • 0.75 cup grated Parmigiano-Reggiano
  • 0.5 tsp salt

Method
 

  1. Steep the saffron threads in a small ladle of the warm broth.
  2. Melt 2 tablespoons of butter in a heavy pot and soften the onion for 4 minutes.
  3. Add the arborio rice and toast 2 minutes, then pour in the wine and stir until absorbed.
  4. Add the warm broth one ladle at a time, stirring constantly and letting each addition absorb before the next, including the saffron broth.
  5. After about 20 minutes the rice should be creamy and just tender. Stir in the remaining butter, Parmigiano, and salt.
  6. Serve right away, loose and creamy.

Notes

Keep the broth warm and add it slowly. Patience is what makes risotto silky.

7) Caponata with Pinenuts and Raisins

a glossy sweet and sour eggplant caponata flecked with pine nuts and raisins, shown in a wide horizontal shot in a rustic bowl with crostini alongside, on a wooden table, warm natural light, shallow depth of field, landscape orientation

This sweet-and-sour Sicilian eggplant relish is great to make ahead of time. Serve it with your main spread or pile it on crostini.

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a glossy sweet and sour eggplant caponata flecked with pine nuts and raisins, shown in a wide horizontal shot in a rustic bowl with crostini alongside, on a wooden table, warm natural light, shallow depth of field, landscape orientation

Caponata with Pinenuts and Raisins

A Sicialin relish made with eggplant, pine nuts, and raisins which has a sweet and sour taste.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 large eggplant cubed
  • 1 onion diced
  • 2 stalks celery sliced
  • 1 cup crushed tomatoes
  • 3 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp sugar
  • 3 tbsp pine nuts toasted
  • 3 tbsp raisins
  • 0.5 tsp salt

Method
 

  1. Heat the olive oil in a large skillet and cook the eggplant cubes until golden and soft, about 8 minutes, then set aside.
  2. In the same pan, soften the onion and celery for 5 minutes.
  3. Stir in the crushed tomatoes, vinegar, sugar, and salt and simmer 10 minutes.
  4. Return the eggplant to the pan along with the raisins and cook 5 minutes more.
  5. Stir in the toasted pine nuts and remove from heat.
  6. Serve at room temperature, ideally after a few hours to let the flavors meld.

Notes

Caponata tastes best the next day, so make it ahead and free up your oven on the big day.

8) Zuppa Toscana with Kale and Sausage

a creamy Tuscan soup with sausage, green kale, and potato chunks in a rich broth, shown in a wide horizontal shot in a rustic bowl with crusty bread beside, on a wooden table, warm cozy light, shallow depth of field, landscape orientation

This soup is delicious and creamy with sausage, kale and soft potatoes. It's the warm and comfy food you will want all winter.

a creamy Tuscan soup with sausage, green kale, and potato chunks in a rich broth, shown in a wide horizontal shot in a rustic bowl with crusty bread beside, on a wooden table, warm cozy light, shallow depth of field, landscape orientation

Zuppa Toscana with Kale and Sausage

Creamy Tuscan Soup with Italian Sausage Kale and Potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage casings removed
  • 4 potatoes cubed
  • 4 cups chicken broth
  • 3 cups kale chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • 0.5 tsp red pepper flakes

Method
 

  1. Heat the olive oil in a large pot and brown the sausage, breaking it up, until cooked through.
  2. Add the onion and garlic and cook until soft, about 4 minutes.
  3. Pour in the chicken broth, add the potatoes and red pepper flakes, and simmer 15 minutes until the potatoes are tender.
  4. Stir in the kale and cook 3 minutes until wilted.
  5. Lower the heat and stir in the heavy cream, warming gently without boiling.
  6. Ladle into bowls and serve.

Notes

Add the cream over low heat so it stays smooth and doesn't curdle.

9) Panzanella Salad with Mozzarella

a colorful bread salad with golden bread cubes, red tomatoes, torn white mozzarella, and green basil, shown in a wide horizontal shot in a large rustic bowl, on a sunny table, bright natural light, shallow depth of field, landscape orientation

This cheerful Tuscan bread salad showcases stale bread as the moment's hero. It provides a fresh, tangy, and lighter contrast to all the heavy dishes.

a colorful bread salad with golden bread cubes, red tomatoes, torn white mozzarella, and green basil, shown in a wide horizontal shot in a large rustic bowl, on a sunny table, bright natural light, shallow depth of field, landscape orientation

Panzanella Salad with Mozzarella

Tuscan bread salad featuring tomatoes, fresh mozzarella, & basil.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups crusty bread cubed
  • 3 cups cherry tomatoes halved
  • 8 oz fresh mozzarella torn
  • 0.25 red onion thinly sliced
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 0.5 cup fresh basil torn
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Toss the bread cubes with 2 tablespoons of the olive oil and toast on a sheet pan 8 to 10 minutes until crisp.
  3. Whisk the remaining olive oil, vinegar, and salt into a dressing.
  4. In a large bowl, combine the toasted bread, tomatoes, mozzarella, and red onion.
  5. Pour the dressing over and toss, then let it sit 10 minutes so the bread soaks up the juices.
  6. Fold in the basil just before serving.

Notes

Let it rest a few minutes so the bread drinks up the dressing without going mushy.

10) Lemon Ricotta Cookies

soft pale lemon ricotta cookies topped with a white glaze and flecks of lemon zest, shown in a wide horizontal shot arranged on a festive plate with lemon slices, on a kitchen counter, bright natural light, shallow depth of field, landscape orientation

Soft cookies with a lemon glaze that taste like sunshine are a hit on every cookie plate!

soft pale lemon ricotta cookies topped with a white glaze and flecks of lemon zest, shown in a wide horizontal shot arranged on a festive plate with lemon slices, on a kitchen counter, bright natural light, shallow depth of field, landscape orientation

Lemon Ricotta Cookies

Soft, cake-like ricotta cookies topped with a tangy lemon glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Ingredients Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 cup sugar
  • 1 cup ricotta cheese
  • 0.5 cup butter softened
  • 2 eggs
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 tsp baking powder
  • 1 cup powdered sugar

Method
 

  1. Preheat the oven to 350 degrees F and line baking sheets with parchment.
  2. Cream the butter and sugar, then beat in the ricotta, eggs, half the lemon zest, and 1 tablespoon of lemon juice.
  3. Stir in the flour and baking powder until a soft dough forms.
  4. Drop rounded spoonfuls onto the sheets and bake 11 to 12 minutes, until set but pale.
  5. Cool the cookies, then whisk the powdered sugar with the remaining lemon juice and zest into a glaze.
  6. Spoon the glaze over each cookie and let it set before serving.

Notes

The dough is soft and sticky, which is exactly right for tender cookies.

11) Panettone Bread Pudding

a golden puffed panettone bread pudding with a custardy center, dusted with powdered sugar, shown in a wide horizontal shot in a rustic baking dish with a serving scooped out, on a cozy holiday table, warm natural light, shallow depth of field, landscape orientation

This custardy, spiced bread pudding is a cozy and festive use for leftover panettone that will make it impossible to resist.

a golden puffed panettone bread pudding with a custardy center, dusted with powdered sugar, shown in a wide horizontal shot in a rustic baking dish with a serving scooped out, on a cozy holiday table, warm natural light, shallow depth of field, landscape orientation

Panettone Bread Pudding

Vanilla custard soaked panettone makes a deliciously rich bread pudding.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 6 cups panettone cubed
  • 4 eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 cup sugar
  • 2 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 2 tbsp butter for greasing

Method
 

  1. Preheat the oven to 350 degrees F and butter a baking dish.
  2. Spread the panettone cubes evenly in the dish.
  3. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon.
  4. Pour the custard over the panettone and press down gently, then let it soak 15 minutes.
  5. Bake 40 to 45 minutes, until puffed and set in the center with a golden top.
  6. Cool slightly and serve warm, dusted with powdered sugar.

Notes

Letting it soak before baking gives you that custardy, melt-in-your-mouth center.

12) Eggplant Parmesan Bites

crispy breaded eggplant rounds topped with marinara and bubbling melted mozzarella, shown in a wide horizontal shot on a platter garnished with basil, on a festive table, warm natural light, shallow depth of field, landscape orientation

All of the deliciousness of eggplant parm in poppable bites. They make a perfect appetizer for a party!

crispy breaded eggplant rounds topped with marinara and bubbling melted mozzarella, shown in a wide horizontal shot on a platter garnished with basil, on a festive table, warm natural light, shallow depth of field, landscape orientation

Eggplant Parmesan Bites

Breaded eggplant rounds with marinara sauce and melted mozzarella cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 large eggplant sliced into rounds
  • 1 cup breadcrumbs
  • 0.5 cup grated Parmesan
  • 2 eggs beaten
  • 1.5 cups marinara sauce
  • 1 cup shredded mozzarella
  • 2 tbsp olive oil
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 400 degrees F and brush a baking sheet with olive oil.
  2. Mix the breadcrumbs, Parmesan, and salt in a shallow bowl.
  3. Dip each eggplant round in beaten egg, then coat in the breadcrumb mixture.
  4. Arrange on the sheet and bake 15 minutes, flipping once, until golden.
  5. Top each round with a spoonful of marinara and a pinch of mozzarella.
  6. Bake 8 to 10 minutes more until the cheese melts and bubbles. Serve warm.

Notes

Slice the eggplant evenly so every bite bakes up crisp at the same time.

13) Gnocchi with Sage Butter Sauce

pillowy golden gnocchi glistening in browned butter with crispy sage leaves and a dusting of Parmesan, shown in a wide horizontal shot in a shallow bowl, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Pillowy gnocchi swirled in nutty browned butter and crispy sage. It's easy and elegant and ready in just 15 minutes.

pillowy golden gnocchi glistening in browned butter with crispy sage leaves and a dusting of Parmesan, shown in a wide horizontal shot in a shallow bowl, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Gnocchi with Sage Butter Sauce

Delicate potato gnocchi in a savory nutty brown butter and sage sauce.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb potato gnocchi
  • 5 tbsp butter
  • 12 fresh sage leaves
  • 0.33 cup grated Parmesan
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Method
 

  1. Bring a pot of salted water to a boil and cook the gnocchi until they float, about 2 to 3 minutes, then drain.
  2. Melt the butter in a skillet over medium heat and add the sage leaves.
  3. Cook until the butter turns golden and nutty and the sage crisps, about 3 minutes.
  4. Add the drained gnocchi and toss to coat in the sage butter.
  5. Season with salt and pepper and finish with Parmesan.
  6. Serve immediately.

Notes

Watch the butter closely. It should go golden and nutty, not dark or burnt.

14) Arancini with Mozzarella

golden crispy fried risotto balls, one split open to reveal a molten mozzarella center, shown in a wide horizontal shot on a plate with a bowl of marinara and fresh basil, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Lovingly prepared, these rice balls are made with ooey gooey molten mozzarella and take about 90 seconds to disappear!

golden crispy fried risotto balls, one split open to reveal a molten mozzarella center, shown in a wide horizontal shot on a plate with a bowl of marinara and fresh basil, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Arancini with Mozzarella

Crispy fried risotto balls with gooey mozzarella in the center!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked risotto cooled
  • 4 oz mozzarella cut into small cubes
  • 2 eggs beaten
  • 1.5 cups breadcrumbs
  • 0.5 cup grated Parmesan
  • 2 cups vegetable oil for frying
  • 0.5 tsp salt

Method
 

  1. Stir the Parmesan into the cooled risotto.
  2. Scoop a portion of risotto, press a mozzarella cube into the center, and roll into a ball, sealing the cheese inside.
  3. Dip each ball in beaten egg, then roll in breadcrumbs to coat.
  4. Heat the oil in a deep pot to 350 degrees F.
  5. Fry the arancini in batches 3 to 4 minutes, turning, until deep golden and crisp.
  6. Drain on paper towels, sprinkle with salt, and serve warm with marinara for dipping.

Notes

Cold risotto is much easier to shape, so chill it first if you can.

15) Tiramisu Trifle

a layered tiramisu trifle in a clear glass dish showing creamy mascarpone layers dusted with cocoa over coffee-soaked ladyfingers, shown in a wide horizontal shot on an elegant table with coffee beans scattered, soft natural light, shallow depth of field, landscape orientation

All the glory of tiramisu’s layers of coffee-soaked mascarpone are built into this trifle showstopper. End the night on a high with this dessert.

a layered tiramisu trifle in a clear glass dish showing creamy mascarpone layers dusted with cocoa over coffee-soaked ladyfingers, shown in a wide horizontal shot on an elegant table with coffee beans scattered, soft natural light, shallow depth of field, landscape orientation

Tiramisu Trifle

Coffee-soaked ladyfingers, combined with creamy mascarpone, layered in a trifle dish.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 24 ladyfingers
  • 1.5 cups strong brewed coffee cooled
  • 16 oz mascarpone cheese
  • 1 cup heavy cream
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 tbsp coffee liqueur optional

Method
 

  1. Stir the coffee liqueur into the cooled coffee if using.
  2. Whip the heavy cream to soft peaks, then fold in the mascarpone, powdered sugar, and vanilla until smooth.
  3. Quickly dip the ladyfingers in the coffee and arrange a layer in the bottom of a trifle dish.
  4. Spread half the mascarpone cream over the ladyfingers and dust with cocoa.
  5. Repeat with another layer of dipped ladyfingers, the rest of the cream, and a final dusting of cocoa.
  6. Cover and chill at least 4 hours, or overnight, before serving so the layers set.

Notes

Make this a day ahead. An overnight chill in the fridge gives it the best texture and flavor.
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