Italian recipes: from Ligurian pesto to Roman pasta

Roasted peppers and white beans come together in a rich, mellow sauce for short pasta. A squeeze of lemon, oregano and a pinch of chilli flakes add freshness and a little heat; some of the beans are left whole for a satisfying bite.

Large pasta shells filled with creamy ricotta, chard and lemon zest, baked in a simple tomato sauce. The filling stays creamy while the pasta absorbs the sauce and the tops turn lightly golden.

Thick strips of polenta are pan-fried until golden brown and paired with warm, juicy grapes, rosemary and balsamic vinegar. A savory side dish with a soft center, crisp crust and bright sweet-and-sour notes.

Roasted pumpkin and sage butter make a smooth, glossy sauce for rigatoni. Hazelnuts add crunch, while lemon keeps everything fresh.

Golden-brown polenta batons, sautéed artichoke hearts and fresh lemon parsley: a sharing side with a crisp outside and a soft middle. A spoonful of yogurt makes it creamy and lightly tangy.

Searing the escarole gives it tender leaves and lightly bitter, charred edges. Lemon brightens the pasta, ricotta adds creaminess, and toasted breadcrumbs provide a crunchy contrast.

Caramelized pumpkin and hearty green lentils are the foundation of this vegetarian main course. Lemon yogurt sauce keeps it fresh, while crispy sage and chili oil add fragrance and a little heat.

Chard, white beans and garlic make a hearty stew with a fresh touch of lemon and parsley. Mashing some of the beans makes the broth creamy without taking away the bite of the vegetables.

Golden-brown fried pumpkin gets a warm dressing of vinegar, garlic and a little sugar. Mint keeps the dish fresh; give the flavors at least half an hour to meld, then serve the pumpkin at room temperature.

Thin ribbons of raw zucchini get a quick marinade of lemon and olive oil. Pecorino, mint and toasted pine nuts add saltiness, freshness and a little crunch. Serve this Italian appetizer with crusty bread.

This Neapolitan potato pie has a golden-brown crust of butter and breadcrumbs, with soft mashed potatoes, melted mozzarella and slices of ham underneath. Let the gattò rest for a little while after baking so it cuts neatly.

These Neapolitan stuffed eggs pair a soft filling of egg yolk, béchamel and Parmesan with a thin, golden-brown crust. Serve them warm as an antipasto or as a substantial side dish.

Spinach, softly set eggs and a thin layer of cheese sauce: this Florentine bake is simple, with just enough creaminess and a golden-brown crust. Serve it with bread to mop up the sauce and egg yolks.

This panna cotta has a soft, wobbly texture and a creamy vanilla flavor. A quick red berry and lemon coulis adds a fresh note to every spoonful.

This Caprese keeps things simple with ripe tomatoes, soft mozzarella, fresh basil, and good olive oil. An easy side dish that really shines during tomato season.

Crisp shortcrust pastry, tender leek and creamy ricotta form the base of this Italian savoury tart. Generous chunks of salmon cook in the filling; serve the torta salata for lunch, warm or cooled to room temperature.

Tender gnocchi with roasted pumpkin, coated in butter browned until nutty and fragrant sage. Homemade dough needs a light touch so the little pillows stay tender rather than firm.

Deeply roasted broccoli florets on soft, lemony polenta, with garlic and chili in warm olive oil. A simple main course with creamy, fresh and spicy flavours side by side.

This Neapolitan salad combines tender-crisp cauliflower with crunchy pickled vegetables, olives, capers and anchovies. After resting for a few hours, the tangy, salty and savoury flavours seep into the cauliflower; serve the salad chilled or at room temperature.

A dense chocolate cake from Capri, with a thin crisp edge and a moist center. Ground almonds replace the wheat flour; letting the cake cool completely gives it its characteristic firm yet tender bite.

Pan-fried salmon cools beneath soft, sweet-and-sour onion with raisins and toasted pine nuts. Serve this dish at room temperature as an antipasto, with bread to mop up the moist onion-and-vinegar mixture.

This Italian chocolate pudding is firm enough to serve neatly and soft enough to eat with a spoon. Espresso deepens the flavour of dark chocolate, while a small dollop of unsweetened cream keeps everything in balance.

Crisp, golden-brown pastry shells with a cool filling of ricotta, orange and dark chocolate: cannoli are at their best when filled just before serving. Drain the ricotta ahead of time and give the dough time to rest.

These tender spinach dumplings from Trentino are made with stale bread, egg and grated cheese. Melted butter with sage finishes the dish: simple, savoury and suitable as a main course.