12 Italian dishes everyone should know how to cook.

There's nothing more satisfying than a big bowl of pasta. Of course, pasta isn't the only Italian dish worth celebrating,?we could never leave out eggplant parmigiana, polpette [meatballs], and a?perfectly cooked pot of risotto.

Lasagna?

This is a dish that brings many of the ingredients of Emilia Romana together in a simple way. Amazing dairy products, cheese, grain?[in the form of pasta]?and meat. Simply layer pasta sheets with bolognese, bechamel, fresh grated Parmigiano-Reggiano, repeat, repeat, repeat, repeat. Cook, then let it rest. Lightly gratinate the top layer to get a crispy crust and then garnish with fresh shaved Parmigiano-Reggiano.

Bolognese?

It's a great one-pot pasta sauce and stores well if you want to make a large batch. The key is to sweat out the vegetables and aromatics for almost an hour before browning the meat; too many times people want to rush it. NEVER RUSH IT, it's Italian; you're supposed to take your time and enjoy some wine while cooking.?

Cacio e Pepe?

Literally translates to?"cheese and pepper"?is one of the classic Roman osteria pastas. Historically, it was pervasive throughout the Roman countryside, and eventually, it spread to the rest of the country because of how readily available the components were to the local peasants and shepherds?[sheep's milk cheese, pepper, pasta].?The pasta is cooked in rapidly boiling salted water until about 90% cooked through. The pasta is transferred to a pan and tossed with a blend of pasta water?[this is key],?fresh grated Pecorino Romano, and toasted fresh cracked black pepper while it finishes cooking. It's important to finish the last little bit of cooking the pasta in the sauce in order for the pasta to?'drink up the sauce'?as it continues to rehydrate during the last stages of cooking. The pasta is garnished with more fresh cracked pepper, shaved Pecorino Romano, and something, even if not commonly seen in most cacio, try adding fresh lemon zest.

Most think that cacio e pepe is simple to make because of the minimal amount of ingredients, but it is really the dish that takes the most skill and technique to execute properly because it has nothing to hide behind. If you master it, you are ready to take on any Italian recipe. Common mistakes to look out for include adding too much cracked pepper, not emulsifying the pecorino cheese at the right time or for long enough, and not using the right amount of extra virgin olive oil and butter.

Perfectly Cooked Dry Pasta?

One quintessential Italian dish every home cook should learn to master is perfectly cooked pasta. I see a lot of people approaching pasta the wrong way and it's an easy fix if you know how to do it correctly. The first step is the pasta itself. When buying dry pasta, I recommend a bronze extruded pasta, which is something just about everyone can find in their local delicatessen. The reason for this is the pasta is extruded through bronze dies as opposed to Teflon, and it leaves little textured tears in the pasta that help the sauce cling to it. The next step is to cook the pasta for about two to three minutes less than it says on the package instructions. When straining it, set aside some of that great, starchy pasta water?[app. 1 cup per 250gm of pasta],?and put the strained pasta back in the pan with the pasta water and the sauce to cook those last two to three minutes. This crucial step in the process allows the sauce to glaze the noodles completely and will change the home chef's pasta game forever.

Panzanella?

It seems like an easy dish but can be disappointing and soggy if not balanced. Proper texture and flavor start with juicy, ripe tomato, a toasted or dry bread cube, cucumber, fruity olive oil balanced with white wine vinegar, beautiful basil, thin onion, and sweet olive.

Fresh Pasta with Mushrooms?

A beautiful pasta dish starts with amazing pasta, an essential skill any Italian chef or cook should master. The ratio of flour to whole eggs/semolina/egg yolks is extremely important so it has silky chew but a bite. How to cook mushrooms is so misunderstood and many are not cooked enough to bring out caramelisation. The final notes of herbaceousness, olive oil, and butter and a dash of Parmigiano-Reggiano make a simple dish special.

Polpette

I think everyone should have a solid polpette?[meatball]?recipe. Who doesn't love a good meatball? I like lots of breadcrumbs, Parmesan cheese, roasted garlic, and parsley. There's no set definition on what has to be in a meatball, so it's the perfect dish to really make your own.

Ricotta Gnudi?

Home cooks should know how to make ricotta gnudi, a nude pasta not wrapped in dough, but rather made with ricotta cheese and semolina. It doesn't require machines and ricotta and tomatoes are two ingredients Italian usually have in the kitchen, at least I do. The tomatoes can make a quick and easy tomato sauce, and you can even use the pulp to make spicy tomato jam, which is delicious with braised short ribs, creamy semolina, or even on paninis.

Filetto di Pomodoro?

This classic Italian tomato pasta dish has very few ingredients and brings the freshness we all crave when having carbs. It consists of thinly sliced Roma tomatoes, tomato paste, garlic, chili flakes, olive oil, and fresh basil. The sauce comes together in 10 minutes; add a little Parmesan on top and you can't go wrong.?

Eggplant Parmigiana?

There are many poor examples of eggplant parmigiana, usually with very thick layers and copious amounts of cheese. Many times, the eggplant is breaded with flour, eggs, and breadcrumbs, and this leads to a heavy dish. A delicious parmigiana start with thin layers, light cheese, and a sweet sauce. Should be digestible and satisfying, hitting all the deep flavor notes.

Risotto?

Cooking risotto is not as simple as it looks; there is a real skill to it. You need to choose the right produce, time it well, and take care at each step. You don't want to serve risotto too soft or too al dente.

Linguini Alle Vongole?

In Italy, depending on where you live, you will be basically fed with one of these dishes. If you live along the coast, linguine alle vongole will be your go-to dish; if you are in the northern regions of Italy, risotto alla parmigiana will be the traditional dish; and a pasta with a simple tomato sauce and fresh basil is pretty much a staple you will find on every table in Italy.?

These 12 dishes are super simple to shop for, easy to cook, and taste delicious. Give them a try.