20 Authentic Nonna Pia Recipes Delicious

Nestled in the heart of Italian-American cuisine, Nonna Pia’s recipes are a treasured legacy of love and tradition. Think hearty pasta dishes, rich sauces, and comforting sides all infused with that special something only an Italian nonna can share. Get ready to explore 20 authentic recipes from the heart of Italy, straight into your North American kitchen!

Nonna Pia’s Classic Lasagna

Longing for the warmth and comfort of a traditional Italian meal, I find myself reflecting on the classic dishes that bring people together. Lasagna is one of those timeless recipes that never fails to evoke memories of family gatherings and cozy nights in.

Ingredients

• Pasta 12 oz
• Milk 2 cups
• Egg 1
• Ricotta cheese 15 oz
• Parmesan cheese 1 cup, grated
• Provolone cheese 8 oz, sliced
• Ground beef 1 lb
• Olive oil 2 tbsp
• Onion 1, finely chopped
• Garlic 3 cloves, minced
• Salt tsp
• Basil 1 tsp, dried
• Flour 1 cup
• Mozzarella cheese 8 oz, shredded

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook for 2-3 minutes until translucent.
3. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Once browned, add the minced garlic and cook for an additional minute.
4. In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and dried basil. Mix well until smooth.
5. In a 9×13-inch baking dish, create a thin layer of pasta followed by a layer of meat sauce, then a layer of ricotta mixture. Repeat this process two more times, finishing with a layer of pasta on top.
6. Cover the baking dish with aluminum foil and bake in a preheated oven at 375F for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
7. Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving.

As you slice into the layers of Nonna Pia’s Classic Lasagna, the aroma of freshly baked pasta and savory meat sauce fills the air. The texture is nothing short of perfection tender pasta, rich ricotta cheese, and a satisfying crunch from the melted mozzarella. It’s a true comfort food masterpiece that will transport you to the Tuscan countryside.

Nonna Pia’s Homemade Ravioli

Wrapped in the warmth of a lazy summer morning, I found myself in Nonna Pia’s cozy kitchen, surrounded by the gentle hum of traditional Italian music and the enticing aroma of freshly baked pasta dough.

Ingredients

• 2 cups all-purpose flour (220g)
• 2 large eggs
• 1 tsp salt (5g)
• 1 tsp olive oil (5mL)
• 1 cup ricotta cheese (250g), softened
• 1/4 cup grated Parmesan cheese (60g)
• 2 tbsp chopped fresh parsley (30g)
• 2 cloves garlic, minced
• Meat or vegetarian filling of your choice

Instructions

1. Mix the flour and salt in a large mixing bowl until well combined.
2. Add the eggs, olive oil, and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes at room temperature (68F/20C).
3. Divide the dough into 4 equal pieces and roll out each piece to a thickness of about 1/16 inch (1.5mm) using a pasta machine or a rolling pin.
4. Cut out circles of dough using a round cookie cutter or the rim of a glass, gathering excess dough and re-rolling as needed. You should end up with around 40-50 circles.
5. In a small bowl, combine the ricotta cheese, Parmesan cheese, parsley, garlic, and a pinch of salt. Mix well to combine.
6. Place a tablespoon of filling in the center of each dough circle, leaving a 1/2 inch (1cm) border around the edges. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal.
7. Repeat with the remaining dough and filling, making sure to keep the ravioli spaced evenly apart on a lightly floured baking sheet.
8. Cook the ravioli in a large pot of boiling, salted water (1 tsp salt per quart) for 3-5 minutes or until they float to the surface. Use a slotted spoon to transfer them to a plate.
9. Serve immediately with your favorite sauce and a sprinkle of Parmesan cheese.

As you take your first bite, the tender pasta gives way to a creamy filling that’s both rich and light. The flavors meld together in perfect harmony, transporting you to the sun-kissed hills of Italy where love and tradition come alive in every delicious spoonful.

You can serve this dish with a simple tomato sauce or get creative by adding some sauted vegetables or a sprinkle of truffle oil. Whatever your choice, Nonna Pia’s homemade ravioli is sure to become a family favorite that will warm hearts and bellies for years to come.

Nonna Pia’s Secret Spaghetti Sauce

Zeroing in on the essence of Italian cooking, I find myself drawn to a family heirloom recipe that has been passed down through generations – a secret spaghetti sauce, lovingly crafted by my Nonna Pia. This treasured dish has become an integral part of our family’s culinary tradition, evoking memories of Sunday lunches and cozy afternoons spent together around the dinner table.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced (about 2 tbsp)
• 1 pound ground beef
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste

Instructions

1. Gently heat the olive oil in a large saucepan over medium-low heat (around 275F) as you finely chop the onion. This will help release its natural sweetness.
2. Add the minced garlic and cook for about 2-3 minutes, stirring occasionally, until fragrant. Be cautious not to burn it, as this can quickly overpower the dish.
3. Once the onion is translucent, add the ground beef, breaking it up with a spoon as it cooks. Cook until browned, taking about 5-7 minutes, stirring occasionally.
4. Add the crushed tomatoes, dried oregano, and dried basil to the saucepan. Stir well to combine, then reduce heat to low (around 220F) and let simmer for at least 2 hours, allowing the flavors to meld together. Season with salt and black pepper to taste.
5. As you wait for the sauce to thicken, take this opportunity to prepare your spaghetti according to package instructions. A gentle cooking tip: never overcook your pasta – a slightly firm texture will ensure it holds its shape well in the sauce.

This Nonna Pia’s Secret Spaghetti Sauce is more than just a recipe; it’s an experience that transports me back to those warm afternoons spent around the dinner table. The slow-cooked flavors have a way of enveloping you, making each bite feel like a hug in a bowl.

Nonna Pia’s Traditional Tiramisu

Oftentimes, the simplest pleasures in life are the most profound. A gentle summer breeze, a warm cup of coffee on a chilly morning, or the comforting taste of a familiar dessert can transport us to a place of serenity and peace. Today, I want to share with you a recipe that has been passed down through generations of my family a traditional Italian dessert that never fails to bring me joy.

Ingredients

• 12-16 ladyfingers (about 3 ounces each)
• 1 cup granulated sugar
• 2 large egg yolks
• 1/2 cup strong brewed coffee, cooled
• 8 ounces mascarpone cheese, softened
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Cocoa nibs or powdered sugar for garnish (optional)

Instructions

1. Gently dip each ladyfinger into the cooled coffee, about 3-5 seconds on each side. They should be soft and pliable but not too wet.
2. In a medium bowl, whisk together the egg yolks and granulated sugar until pale and thick, about 2 minutes.
3. Whisk in the mascarpone cheese until smooth, followed by the vanilla extract.
4. To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a serving dish. You may need to trim them to fit snugly.
5. Spread half of the mascarpone mixture over the ladyfingers, making sure to cover the entire surface.
6. Dust the top of the mascarpone layer with cocoa powder and sprinkle with a pinch of salt (if using).
7. Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight to allow the flavors to meld together.

When you’re ready to serve, remove the tiramisu from the refrigerator about 30 minutes before slicing. The ladyfingers will have absorbed some of the coffee flavor, and the mascarpone layer will be creamy and smooth. I like to garnish mine with a sprinkle of cocoa nibs or powdered sugar for added texture and visual appeal.

The key to making great tiramisu is to use high-quality ingredients, especially the ladyfingers and mascarpone cheese. Don’t skimp on these components, as they will make all the difference in the final product.

Nonna Pia’s Hearty Minestrone Soup

Savoring the flavors of a bygone era, I find myself drawn to the comforting, soul-warming bowl of goodness that is Nonna Pia’s Hearty Minestrone Soup. A traditional Italian recipe passed down through generations, it’s a testament to the love and care that goes into creating a meal that nourishes both body and spirit.

Ingredients

• 2 cups dried navy beans, soaked overnight and drained
• 1 cup diced onion
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 (28-oz) can crushed tomatoes
• 4 cups vegetable broth, warmed
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 8-10 minutes.
2. Add the minced garlic and cook for an additional minute, taking care not to burn it.
3. Add the chopped carrots and celery and continue cooking for another 5 minutes, or until they begin to soften.
4. Stir in the soaked navy beans, crushed tomatoes, vegetable broth, dried basil, and dried oregano. Season with salt and pepper to taste.
5. Bring the soup to a gentle simmer, then reduce the heat to low and let it cook for 30 minutes, or until the vegetables are tender and the flavors have melded together.
6. Taste and adjust the seasoning as needed. Serve hot, topped with grated Parmesan cheese if desired.

Nonna Pia’s Hearty Minestrone Soup is a masterclass in layering flavors and textures think hearty navy beans, sweet carrots, and a depth of flavor from the slow-cooked vegetables. It’s perfect for a chilly evening or as a comforting meal any time of year. Serve it with some crusty bread on the side and you’ve got yourself a feast fit for the gods.

Nonna Pia’s Rustic Focaccia Bread

Padding through the summer afternoons, I find myself craving comfort food that warms my soul. There’s something about a freshly baked loaf of bread that evokes memories of lazy Sundays spent with loved ones. Today, I want to share with you a treasured family recipe that has been passed down through generations – Nonna Pia’s Rustic Focaccia Bread.

Ingredients

• 2 cups warm water (100F)
• 2 tsp active dry yeast
• 3 tbsp olive oil
• 1 tsp salt
• 3 cups all-purpose flour
• 2 tbsp chopped fresh rosemary leaves
• 1 tbsp coarse sea salt

Instructions

1. Mix the warm water and yeast in a large bowl, letting it sit for 5-7 minutes until frothy.
2. Add the olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Gradually add the remaining cup of flour, kneading the dough for 10-12 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place (75F – 80F) for 1 hour, or until doubled in size.
5. Preheat your oven to 425F (220C). Punch down the dough and transfer it to a baking sheet lined with parchment paper.
6. Use your fingers to create dimples on the surface of the dough, then sprinkle with rosemary leaves and coarse sea salt.
7. Bake for 20-25 minutes or until golden brown, rotating the bread halfway through. Remove from oven and let cool for 10-15 minutes before slicing.

Nonna Pia’s Rustic Focaccia Bread is a masterclass in textures – crunchy edges give way to soft, airy interiors, while the rosemary and sea salt add a savory depth that will leave you wanting more. Try serving it alongside a simple tomato soup or as a base for your favorite sandwiches.

Nonna Pia’s Savory Meatballs

Often when I’m cooking for my family and friends, I find myself lost in the simplicity of traditional Italian dishes. There’s something about the way Nonna Pia used to make her meatballs tender on the inside, crispy on the outside that always brings a smile to my face.

Ingredients

• 1 pound ground beef (80/20)
• 1 medium onion, finely chopped (1 cup)
• 2 cloves garlic, minced (2 tbsp)
• 1 egg
• 1/4 cup grated Parmesan cheese (freshly shredded)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Cooking spray or a small amount of oil for the baking sheet

Instructions

1. Mix the chopped onion and minced garlic in a medium bowl. Allow them to sit at room temperature for about 10 minutes, giving their flavors time to meld together.
2. Add the ground beef to the bowl with the onions and garlic. Use your hands or a wooden spoon to gently combine the ingredients until they’re just incorporated be careful not to overmix.
3. Crack in the egg and sprinkle in the Parmesan cheese, mixing until the egg is fully absorbed and the cheese is evenly distributed.
4. Add the dried oregano, salt, and black pepper to the bowl. Again, mix just until the ingredients are combined you want the flavors to be balanced but not overpowering.
5. Use your hands to shape the meat mixture into about 20-25 small meatballs, each roughly 1-inch in diameter. You can either leave them irregular or try to get them as uniform as possible it’s up to personal preference.
6. Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray. Place the meatballs on the prepared baking sheet, leaving about an inch of space between each one to allow for even browning.
7. Drizzle the olive oil over the meatballs in a gentle, sweeping motion you can use your hands or a spoon to make sure they’re evenly coated. This will help them brown more evenly and add a nice sheen to their surface.
8. Bake the meatballs in a preheated oven at 400F (200C) for about 18-20 minutes, flipping them halfway through. You want them to be nicely browned on all sides if you prefer a crisper exterior, bake for an additional 2-3 minutes.

Once the meatballs are done, let them cool slightly before serving. I love them as part of a hearty pasta dish, served with marinara sauce and a sprinkle of Parmesan cheese. You could also try using them in subs or sandwiches just be sure to toast the buns lightly before adding the meatballs to prevent sogginess.

Nonna Pia’s Creamy Polenta

Often, I find myself wandering through the streets of my childhood neighborhood, nostalgic for the simple flavors and comforting aromas that wafted from my Nonna Pia’s kitchen. The scent of golden polenta, simmering on the stovetop, transports me back to those carefree days spent surrounded by love and laughter.

Ingredients

• 1 cup polenta cornmeal
• 4 cups water
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese, freshly shredded
• 1 tsp salt
• 1 tsp black pepper, coarsely ground
• 2 cloves garlic, peeled and minced
• 1/4 cup heavy cream

Instructions

1. Mix the polenta cornmeal and water in a large saucepan, whisking constantly to prevent lumps. Bring the mixture to a boil over medium-high heat (200F), then reduce the heat to low (180F) and simmer for about 25 minutes, or until the polenta has thickened and comes away from the sides of the pan.
2. Add the unsalted butter, grated Parmesan cheese, salt, black pepper, and minced garlic to the cooked polenta. Stir until the cheese is melted and the mixture is smooth.
3. Remove the saucepan from the heat and slowly pour in the heavy cream, stirring constantly with a wooden spoon or spatula to prevent lumps. Continue cooking over low heat (150F) for an additional 5 minutes, or until the polenta has reached your desired consistency.
4. Transfer the creamy polenta to a serving dish and smooth the top with a spatula. Garnish with extra grated Parmesan cheese, if desired.

As you take your first bite of Nonna Pia’s Creamy Polenta, the silky texture and rich flavors will transport you to a place of comfort and tranquility. I recommend serving this dish alongside roasted vegetables or a simple green salad for a well-rounded meal. The polenta’s subtle sweetness pairs beautifully with the earthy tones of roasted Brussels sprouts or caramelized sweet potatoes.

Nonna Pia’s Delicious Cannoli

Mornings like today remind me of the warmth and love that comes with family gatherings. The scent of freshly baked pastry wafts through the air, transporting me to a place where memories are made and traditions are kept alive. Today’s recipe is a staple from my own Nonna Pia’s kitchen her famous cannoli that has been passed down for generations.

Ingredients

• 1 (12-count) package of shell-shaped pasta, also known as cannoli tubes or shells
• 2 cups granulated sugar
• 3 large egg yolks
• 1/4 cup unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 1 cup sweetened ricotta cheese (at room temperature)
• 1 teaspoon confectioners’ sugar
• Chopped candied fruit or chocolate chips for garnish (optional)

Instructions

1. Gather the ingredients and let them sit at room temperature for about 30 minutes to allow the butter and egg yolks to soften.
2. In a medium-sized bowl, whisk together the granulated sugar, vanilla extract, and softened butter until smooth. This helps incorporate air into the mixture and gets rid of any lumps.
3. Next, gently fold in the ricotta cheese until well combined with the sugar mixture. Be careful not to overmix.
4. Carefully place a few cannoli shells on your workspace. Spoon about 2-3 tablespoons of the ricotta filling into each shell, dividing it evenly among all 12 tubes.
5. Chill the filled cannoli in the refrigerator for at least 30 minutes to allow the flavors to meld together and the cheese to firm up slightly. This helps maintain the structural integrity of the shells during serving.
6. When ready, serve chilled with a sprinkle of confectioners’ sugar on top and garnish with chopped candied fruit or chocolate chips if desired. As I always say, “less is more” when it comes to decorations let the simplicity of this Sicilian classic shine through!

Upon taking that first bite, you’ll be met with a tender, delicate pastry giving way to a creamy and sweet ricotta filling that’s simply divine. The subtle crunch from the confectioners’ sugar adds a delightful textural element. To elevate your cannoli game even further, try pairing it with a bold espresso or a drizzle of honey for an added layer of depth.

Nonna Pia’s Fresh Pasta Dough

August mornings are made for slow sipping coffee and gentle kitchen work. There’s something soothing about kneading dough, feeling the texture transform beneath your fingers.

Ingredients

• 2 1/4 cups all-purpose flour (300g)
• 2 large eggs (120g), at room temperature
• 1 tsp (5g) salt
• 1 tbsp (15g) extra-virgin olive oil
• Water, as needed (approximately 1-2 cups/240-480ml)

Instructions

1. Mix the flour and salt in a large mixing bowl.
2. Add the eggs and mix until a shaggy dough forms. I like to use my hands for this step, feeling the texture change as the ingredients come together.
3. Pour in the olive oil and continue kneading with your hands until the dough becomes smooth and elastic, about 5-7 minutes.
4. Add water gradually, starting with 1 cup (240ml), to achieve a consistent dough that’s neither too sticky nor too dry. Be patient, as this may take some time.

Now, when you’re ready to roll out the dough, make sure your surface is lightly floured and your rolling pin well-oiled. This will help prevent sticking and ensure a smooth, even sheet.

Nonna Pia’s Fresh Pasta Dough is best enjoyed with a light sauce, allowing its delicate texture and subtle flavor to shine through. Try serving it with a simple olive oil and garlic drizzle or a rich tomato sauce for a more indulgent treat.

Nonna Pia’s Zesty Lemon Olive Oil Cake

Mornings like these, with the warm sun peeking through the blinds, are perfect for baking. The scent of lemon and olive oil transports me to my Nonna Pia’s kitchen, where I spent countless hours learning the art of traditional Italian cooking.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• teaspoon salt
• cup unsalted butter, softened
• 2 large eggs, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract

Instructions

1. Mix the flour, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, whisk together the softened butter, eggs, lemon juice, olive oil, lemon zest, and vanilla extract.
3. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
4. Tips: To ensure even mixing, use a stand mixer with a paddle attachment or mix by hand using a rubber spatula. Also, make sure your ingredients are at room temperature for the best results.
5. Preheat your oven to 350F (175C) and grease two 8-inch round cake pans.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for exactly 25-30 minutes or until a toothpick inserted into the center comes out clean. Rotate the cakes halfway through baking to ensure even cooking.
8. Remove the cakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

This Nonna Pia’s Zesty Lemon Olive Oil Cake is a masterpiece of simplicity, with the bright citrus flavor balanced by the richness of olive oil. The texture is tender and moist, perfect for serving as a dessert or snack on its own or paired with a dollop of whipped cream.

Nonna Pia’s Rich Chocolate Salami

Kneaded into existence by the loving hands of my Nonna Pia, this Rich Chocolate Salami is more than just a dessert it’s a taste of family, tradition, and the passing down of love through generations. Every slice transports me back to our cozy kitchen, where laughter and memories were always at the heart of every meal.

Ingredients

• 1 cup (200g) dark chocolate chips (at least 70% cocoa)
• 1/2 cup (110g) unsalted butter, softened
• 2 cups (250g) confectioners’ sugar
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• Pinch of salt
• Confectioners’ sugar for dusting (optional)

Instructions

1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips. Stir occasionally until smooth and completely melted, maintaining a temperature between 105F to 115F (40C to 46C).
2. Remove the melted chocolate from the heat and let it cool slightly, until it reaches around 90F to 95F (32C to 35C). This step is crucial for preventing the butter from separating.
3. Add the softened butter to the cooled chocolate mixture. Using a wooden spoon or a silicone spatula, gently fold the butter into the chocolate until well combined and smooth. Be patient, as this process can take about 5-7 minutes.
4. In a separate bowl, whisk together the confectioners’ sugar, egg yolks, vanilla extract, and salt until light and fluffy. This mixture should resemble whipped cream.
5. Gradually pour the sugar mixture into the chocolate-butter mixture, folding gently until no streaks of white remain. Remember to scrape down the sides of the bowl as you go to ensure everything is well incorporated.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight (about 8-10 hours). This step will allow the flavors to meld together beautifully.
7. Once chilled, use a sharp knife or cookie cutter to create desired shapes from the chocolate salami. You can also roll it into a log shape and slice it into rounds for a more rustic look.

As you take your first bite of Nonna Pia’s Rich Chocolate Salami, you’ll be greeted by an initial crunch giving way to a velvety, dark chocolate experience that’s both rich and indulgent. Serve it chilled, dust with confectioners’ sugar if desired, and savor the memories that come with each slice.

Nonna Pia’s Fluffy Ricotta Pancakes

Crisp morning air and the sweet scent of summer linger in the kitchen as I reflect on my Nonna Pia’s beloved recipe. These fluffy ricotta pancakes are a staple in our family’s gatherings, a reminder of warmth and love shared around the breakfast table.

Ingredients

• 1 cup (120g) whole milk ricotta cheese, at room temperature
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 2 teaspoons active dry yeast
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• Salt to taste (about 1/4 teaspoon)
• Confectioners’ sugar for dusting (optional)

Instructions

1. Mix the ricotta cheese and granulated sugar in a medium bowl until smooth. The mixture should be free of any visible lumps.
2. In a separate, large bowl, whisk together the eggs, yeast, melted butter, and vanilla extract until well combined.
3. Gradually add the flour to the wet ingredients and mix using a stand mixer or a wooden spoon until just combined. Be gentle not to overmix, as this can lead to tough pancakes.
4. Gently fold in the ricotta mixture into the dry ingredients. The batter should still be slightly lumpy at this stage.
5. Let the batter rest for 10-15 minutes in a warm place (around 75F) or until it has doubled in size. This step is crucial for the pancakes to retain their fluffiness.
6. Heat a non-stick skillet or griddle over medium heat and grease with a small amount of butter or cooking spray. Using a 1/4 cup measuring cup, scoop the batter onto the skillet. You should be able to fit about 3-4 pancakes at a time.
7. Cook for 2-3 minutes on the first side or until bubbles appear on the surface and the edges start to dry. Flip carefully with a spatula and cook for an additional 1-2 minutes, until golden brown. Repeat with remaining batter.

Nonna Pia’s Fluffy Ricotta Pancakes are truly a delight. They have a delicate balance of sweetness and tanginess from the ricotta cheese. When you take your first bite, the fluffy texture melts in your mouth, transporting you to a cozy summer morning surrounded by loved ones.

Nonna Pia’s Spicy Arrabbiata Pasta

Yesterday’s late-night pasta craving still lingers in my mind, as I recall the flavors of a certain Italian dish that has become a staple in our household. It’s a recipe passed down from Nonna Pia herself, and one that never fails to transport me to the Tuscan countryside.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 4-5 garlic cloves, minced
• 1/4 cup red pepper flakes (or more to taste)
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp salt
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 8-10 minutes.
2. In a medium saucepan, heat the olive oil over low-medium heat (around 325F). Add the minced garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant and lightly golden. Be careful not to burn it!
3. Add the red pepper flakes to the saucepan with the garlic and oil mixture. Stir well to combine. You’ll start to notice a subtle aroma of spicy goodness wafting through the air.
4. Pour in the crushed tomatoes, dried basil, and salt. Stir everything together to create a rich, velvety sauce. Bring the sauce to a gentle simmer and let it cook for at least 10-15 minutes, allowing the flavors to meld together like old friends.
5. When the spaghetti is done cooking, reserve 1 cup of pasta water before draining the rest. Add the cooked spaghetti to the arrabbiata saucepan, tossing everything together until the noodles are well coated in that luscious tomato sauce. If needed, add a bit of reserved pasta water to achieve your desired consistency.
6. Finish with a sprinkle of Parmesan cheese, if you’re feeling fancy. The creamy texture will provide a delightful contrast to the spicy kick from the arrabbiata sauce.

This dish is all about balance a delicate dance between spicy and savory, hot and cold. The heat from the red pepper flakes is tempered by the richness of the Parmesan cheese, while the garlic and basil add an aromatic depth that ties everything together. Serve it up with a side of crusty bread or a simple green salad for a truly satisfying meal.

Nonna Pia’s Sweet Panna Cotta

Today’s kitchen is filled with the sweet scent of nostalgia as I recreate a beloved family recipe. Transported back to my childhood summers spent in Italy, I’m reminded of the warmth and love that radiated from every dish created by Nonna Pia. Her Sweet Panna Cotta, with its creamy texture and delicate flavor, was always the crowning jewel of our family’s culinary traditions.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup granulated sugar
• 1/4 cup honey
• 1/2 cup unflavored gelatin
• Pinch of salt
• Fresh berries or fruit, for garnish (optional)

Instructions

1. Mix 1/2 cup cold water with the gelatin in a small bowl. Let it sit for about 5 minutes to soften.
2. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and honey. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 170F 180F (77C – 82C). Be careful not to let it boil.
3. Remove the saucepan from the heat and stir in the softened gelatin mixture until fully dissolved. Add the vanilla extract and salt; whisk until combined.
4. Pour the mixture into individual serving cups or ramekins. Refrigerate for at least 4 hours, or overnight, to allow the panna cotta to set.
5. Just before serving, garnish with fresh berries or your favorite fruit, if desired.

As I gently lift the panna cotta out of its mold, I’m struck by its smooth, creamy texture and delicate sweetness. Served chilled, it’s a refreshing dessert perfect for warm summer evenings. Try pairing it with a drizzle of honey or a sprinkle of fresh mint for added depth.

Nonna Pia’s Fragrant Basil Pesto

Winding through the rolling hills of Tuscany, the scent of fresh basil and pine nuts wafts through the air, transporting me to my childhood summers spent with Nonna Pia. Her Fragrant Basil Pesto is a family heirloom, passed down through generations, and I’m thrilled to share it with you today.

Ingredients

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup grated Parmesan cheese (preferably aged)
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, peeled and minced
• Salt, to taste

Instructions

1. Gently rinse the basil leaves in a fine-mesh strainer under cold running water. Pat dry with paper towels to remove excess moisture.
2. In a food processor or blender, combine basil leaves, pine nuts, and garlic. Process until the mixture is well combined and slightly chopped (about 5-7 seconds).
3. Add Parmesan cheese and process for another 2-3 seconds, until the cheese is evenly distributed.
4. With the processor running, slowly pour in olive oil through the top feed tube. Process until the pesto reaches your desired consistency (about 10-15 seconds).
5. Season with salt to taste. Nonna Pia’s trick: use a light hand when adding salt, as you can always add more, but it’s harder to remove excess salt.
6. To ensure the pesto stays vibrant and fresh, transfer it immediately to an airtight container and store in the refrigerator for up to 1 week. Give it a good stir before using.

As you take your first bite of Nonna Pia’s Fragrant Basil Pesto, the flavors transport you to the sun-kissed hills of Tuscany. The pine nuts add a satisfying crunch, while the Parmesan cheese provides a rich, creamy depth. This pesto is perfect for tossing with linguine, using as a dip for crudits, or as a flavorful sauce for grilled meats.

Nonna Pia’s Crispy Fried Zucchini Flowers

Drifting back to the summer of my childhood, I recall helping Nonna Pia in her garden, watching as she expertly pollinated zucchini flowers. The anticipation of biting into those delicate, crispy fried blooms was almost too much to bear. Today, I’ll share with you Nonna’s secret recipe for Crispy Fried Zucchini Flowers.

Ingredients

• 1 cup all-purpose flour (unsalted)
• 2 tsp cornstarch
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 cup buttermilk (at room temperature)
• 2 large eggs (room temperature)
• Vegetable oil for frying (about 3-4 inches deep in a skillet)
• Fresh zucchini flowers, opened and stamens removed

Instructions

1. Gently pat the zucchini flowers dry with paper towels to remove excess moisture. This will help create a crisper coating.
2. In a shallow dish, whisk together flour, cornstarch, paprika, salt, and black pepper. Set aside.
3. In a separate dish, whisk together buttermilk and eggs until well combined.
4. Dip each zucchini flower into the wet mixture, coating both sides evenly, then immediately place it in the flour mixture. Gently press the excess coating off the petals with your fingers or a fork. Don’t overcrowd the dish; work in batches if necessary.
5. In a large skillet or Dutch oven, heat about 1-2 inches of vegetable oil to 375F (190C). If you don’t have a thermometer, test the oil by dropping a small piece of bread into it it should sizzle and rise to the surface within 10 seconds.
6. Using a slotted spoon or skimmer, carefully place a few coated zucchini flowers into the hot oil. Do not overcrowd the skillet. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Adjust heat as needed to maintain the correct temperature.
7. Remove the fried zucchini flowers from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat this process with remaining coated flowers.

As you take your first bite, the crunch of the exterior gives way to the delicate, tender interior of the zucchini flower. The flavors meld together in perfect harmony a testament to Nonna’s love and care for every dish she created. Consider serving these crispy fried wonders as an appetizer or side, garnished with a sprinkle of parmesan cheese and fresh parsley for added elegance.

Nonna Pia’s Comforting Ribollita

Early morning sunlight streaming through the kitchen window, a gentle reminder of the comforting warmth that’s about to fill our bowls. Today, we’ll embark on a culinary journey to Italy, where the love and simplicity of Nonna Pia’s Ribollita awaits us.

Ingredients

• 4 cups mixed vegetables (such as zucchini, carrots, celery, onions), diced
• 2 cups cooked cannellini beans, drained and rinsed
• 1 cup cubed bread (day-old Tuscan or Ciabatta work well)
• 6 tablespoons olive oil
• 4 cloves garlic, minced
• 2 cups vegetable broth, warmed
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Preheat the oven to 375F (190C). Toss the cubed bread with 2 tablespoons of olive oil and season with salt. Spread on a baking sheet and toast in the oven for 10-12 minutes, or until golden brown.
2. In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add the minced garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant.
3. Add the mixed vegetables to the pot and cook, stirring occasionally, for 10-12 minutes or until they begin to soften. Stir in the cannellini beans, warmed vegetable broth, tomato paste, salt, and pepper. Bring the mixture to a simmer.
4. Once the bread is toasted, tear it into bite-sized pieces and add it to the pot. Simmer for an additional 5-7 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed. Serve hot, topped with grated Parmesan cheese if desired.

As you take your first spoonful of this comforting Ribollita, note how the tender vegetables, beans, and bread meld together in a harmonious balance of flavors. The toasted bread adds a delightful crunch to each bite, while the Parmesan cheese sprinkled on top provides an elegant finish.

Nonna Pia’s Decadent Chocolate Hazelnut Spread

Drifting on the gentle summer breeze, I find myself reminiscing about my Nonna Pia’s treasured recipe book. Among the worn pages and faded photographs, one spread caught my eye a rich, decadent chocolate hazelnut mixture that transported me to her cozy kitchen in Tuscany.

Ingredients

• 1 cup (200g) hazelnuts
• 1/2 cup (110g) dark chocolate chips (at least 60% cocoa)
• 1/4 cup (50g) unsalted butter, softened
• 2 tablespoons (30g) granulated sugar
• 1 teaspoon pure vanilla extract
• Salt to taste (about 1/8 teaspoon)

Instructions

1. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth. Set aside.
2. In a food processor, grind the hazelnuts into a coarse meal. Be careful not to overprocess you want some texture remaining.
3. Add the softened butter, granulated sugar, vanilla extract, and salt to the processor bowl with the hazelnut meal. Pulse until well combined.
4. Gradually pour the melted chocolate into the processor bowl while pulsing until a smooth, creamy spread forms.
5. Scrape down the sides of the bowl with a spatula to ensure everything is well incorporated.

As I reflect on this recipe, I’m reminded that patience is key when working with hazelnuts. They can be quite stubborn at times, but trust me it’s worth the effort.

The spread should have a silky texture and deep, rich flavors from both the chocolate and hazelnut. I like to serve it on toasted bread or as a dip for fresh fruit.

Nonna Pia’s Refreshing Limoncello

Yesterday morning, as the sunlight filtered through the kitchen window, I found myself reminiscing about my Nonna Pia’s warm smile and the countless afternoons spent in her cozy Italian kitchen. She would often surprise me with a refreshing glass of limoncello on hot summer days, its citrusy aroma transporting me to the sun-kissed hills of Tuscany.

Ingredients

• 1 cup granulated sugar
• 2 cups water
• 4 lemons, zested and juiced
• 1/4 cup limoncello liqueur (such as St-Germain)
• Sliced lemons for garnish

Instructions

1. In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, creating a simple syrup.
2. Remove the syrup from the heat and let it steep for at least 10 minutes to allow the flavors to meld together.
3. Add the lemon zest and juice to the syrup, stirring gently to combine.
4. Cool the mixture to room temperature, then refrigerate for at least 2 hours or overnight. This step is crucial in allowing the flavors to mature.
5. Just before serving, stir in the limoncello liqueur and adjust to taste. If you prefer a stronger citrus flavor, add more lemon juice; if you prefer a sweeter drink, add a bit more syrup.
6. To serve, fill glasses with ice and pour the Nonna Pia’s Refreshing Limoncello over the ice. Garnish each glass with a slice of lemon and a sprig of fresh rosemary, if desired.

As you sip this revitalizing drink, notice how the citrus flavors dance on your palate, balancing the sweetness of the simple syrup. The limoncello adds a subtle depth to the mixture, making it perfect for hot summer days or as a refreshing pick-me-up any time of year.

Conclusion

Unforgettable Italian flavors are just a click away! Our collection of 20 Authentic Nonna Pia Recipes has given you a taste of traditional Italy. Try them, share with your family and friends, and leave us a comment with your favorite dishes. Pin this article for later and start cooking up some delicious memories!

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