Italian recipes: from Ligurian pesto to Roman pasta

Crisp batter, a soft filling with lemon and basil, and a fresh tomato dip: these stuffed zucchini blossoms make an elegant yet easy-to-manage warm appetizer.

Hearty green lentils and sweet roasted squash get a fresh lift from lemon and sage. Hazelnuts add a crunchy contrast to every bite.

Hot, strong espresso pours over cold vanilla ice cream, melting the edges into a creamy coffee sauce. Homemade hazelnut praline adds a crunchy, slightly bitter contrast.

White beans and artichoke hearts come together in a creamy, chunky dip with a bright hit of lemon. A crisp topping of Parmesan and breadcrumbs turns golden in the oven; serve with toasted bread and thin slices of fennel.

Creamy borlotti beans soak up the fresh dressing, while roasted pepper, crunchy celery and crisp breadcrumbs add contrast. This colourful side dish is best served lukewarm.

Bitter radicchio, crisp fennel and juicy orange give this chopped salad plenty of contrast. Chickpeas add substance; roast some until crisp and scatter them over the salad just before serving.

Golden-brown fried gnocchi, spiced pork sausage and grapes that burst open in the pan come together in a sweet-and-savory sauce with a fresh tang of red wine vinegar. Sage finishes the dish.

Roasted red peppers make a mellow, slightly sweet sauce that clings to the ridges of the rigatoni. Toasted almonds and parsley add a fresh, crunchy contrast to every bite.

Tender sardines and slowly cooked fennel make a savory, glossy sauce for linguine. Raw fennel, lemon and parsley keep the dish fresh and give every bite a little crunch.

Golden-brown pan-fried gnocchi, sweet roasted beetroot and crisp sage get a fresh counterpoint from red wine vinegar. Hazelnuts add a satisfying crunch to this colourful, Italian-inspired main course.

Tender orzo, leeks with dark roasted edges and bright lemon: a creamy main course that still feels light, thanks to a spoonful of ricotta on top.

Boiled baby potatoes get crispy edges in a hot oven while staying soft inside. A chunky salsa verde made with parsley, capers and anchovies adds bright acidity and savory flavor; spoon it over just before serving.

Tender zucchini blossoms with a fresh ricotta filling, briefly baked in the oven and served with tomato salsa. A light starter where creamy cheese, lemon and ripe tomato balance one another.

This Italian spoon dessert is whisked until light over a bain-marie with egg yolks, sugar and Marsala. Serve the warm, frothy zabaglione straight away with fresh berries.

These Sicilian eggplant balls have a golden, crispy crust and a soft centre with pecorino and parsley. Serve them warm with a simple tomato sauce for dipping.

Artichokes are filled with garlic, mint and parsley, then gently braised in olive oil and water. Serve them warm as an Italian starter, with the fragrant cooking liquid alongside.

These Tuscan crostini pair crisp toasted bread with a warm, savory chicken liver pâté. Sage and onion add depth, while a splash of stock makes the pâté smooth without masking the flavor of the liver.

Soft, golden-brown cornetti with delicate buttery layers and a modest spoonful of apricot jam. Fill some and leave the rest plain: that way, you can really taste the airy yeasted dough on its own.

Soft savoiardi, fragrant alchermes and two layers of custard: one vanilla, one with dark chocolate. After a few hours in the fridge, this Italian classic slices neatly, and the flavours have had time to meld.

Golden-brown squash, crispy sage and bright lemon ricotta turn short pasta into a creamy but not-too-heavy main course. The oven does most of the work; a little pasta water brings everything together into a glossy sauce.

Fresh orange granita gets a soft, fruity note from olive oil and a crisp touch from little almond meringues. The granita mostly needs time in the freezer; in between, scrape the ice crystals loose with a fork.

Spiced sausage and slightly bitter curly endive come together in a rich pasta sauce. Lemon zest and hard cheese make it fresh and savory, without letting the curly endive fade into the background.

Golden-brown artichoke hearts, sweet peas and lemon make this pasta fresh and full of flavor. Ricotta and pasta water bring everything together in a light, glossy sauce without cream.

In this quick pasta dish, some of the broccoli becomes a chunky sauce while the rest stays firm to the bite. Lemon adds freshness, while toasted almonds provide a crunchy contrast.