Italian recipes: from Ligurian pesto to Roman pasta

Small, golden-brown salmon balls with a tender centre, bright lemon and a simple yoghurt sauce. Serve them warm as a starter to share.

Golden-brown pieces of chicken with a thin, crisp crust and a fresh marinade of lemon, garlic and sage. Serve warm as a shareable side, with lemon wedges on the side.

This Italian pumpkin flan is soft and airy, with Parmesan for savory depth and sage butter for a fragrant, nutty finish. Baked in small ramekins, it makes an elegant starter served warm.

This Italian spinach flan is soft and savoury, with ricotta for a creamy texture and Parmesan for extra flavour. A thin tomato sauce keeps it fresh. Serve the flans lukewarm as a starter.

These little filled pasta parcels from Mantua combine roasted pumpkin with Parmesan, amaretti and mostarda. Brown butter with sage finishes the dish without overpowering the distinctive filling.

This Italian vegetable flan combines tender broccoli with ricotta, Parmesan and a touch of nutmeg. After baking, cut it into firm, golden-brown wedges and serve warm with bread.

Small cauliflower florets are coated in a thin parsley batter and pan-fried until golden brown. Served with lemon and a fresh green salad, these fritters make a light lunch with a crisp exterior and a tender centre.

These Italian potato croquettes have a crispy coating and a soft center with Parmesan, parsley and lemon zest. Serve them warm as a starter or snack, with lemon wedges on the side.

This savoury Ligurian pie combines a herby spinach and ricotta filling with whole eggs and crisp, golden-brown pastry. A vegetarian main course that you can serve warm or at room temperature.

A golden-brown tart with crisp shortcrust pastry, soft lemon cream and pine nuts. Give the filling time to cool completely and set; then you’ll be able to cut neat slices.

Roast thick wedges of cauliflower until tender with dark brown edges: that’s just what creamy polenta and fresh salsa need. Green olives, capers, lemon and parsley bring saltiness, acidity and herby flavor to every bite.

Tender fried eggplant gets a short, flavourful sauce of tomato, garlic and basil in this Neapolitan antipasto. Serve the dish warm or at room temperature, with bread to mop up the sauce.

Pasta tubes filled with creamy spinach and ricotta, tomato sauce and a thin layer of béchamel. In the oven, the edges turn golden brown while the filling stays soft.

Ripe tomatoes, basil and red onion give stale bread just the right amount of juice and freshness. This Tuscan panzanella is a simple first course, with soft, juicy pieces and a little bite here and there.

Salmon cooks in a folded parchment parcel with lemon, garlic, parsley and olive oil. The steam keeps the fish moist and captures the aromatic juices; at the table, carefully open the parchment.

Golden-brown fried courgette soaks up warm white wine vinegar, garlic and mint. Let the slices rest and serve them at room temperature as a fresh, tender side dish.

This Sicilian caponata combines gently stewed eggplant and celery with tomato, olives and capers. Vinegar and sugar create agrodolce: a fresh, lightly sweet balance that really comes into its own once the caponata has cooled.

Tender spinach, sweet raisins and toasted pine nuts: this Roman-inspired side dish is simple, but has just enough contrast to stand out alongside roast meat, fish or white beans.

Ripe tomatoes, sharp red onion and oregano come together in a simple salad with a bright splash of red wine vinegar. Give it ten minutes to release some juices; it’s delicious with grilled fish, bread or a summer meal.

These Italian mushrooms develop golden-brown edges in a hot pan while staying firm. Garlic, olive oil and parsley keep the preparation simple; serve them as a side dish with polenta, meat or an omelet.

In this South Italian-inspired pasta dish, tender broccoli is stirred together with garlic, anchovies and chili to make a chunky sauce. Orecchiette catch the sauce well, while toasted breadcrumbs add a crunchy finish.

In this Neapolitan classic, cauliflower turns into a soft, creamy sauce for short pasta. Garlic, anchovies and chili add savory depth; a few cauliflower florets are left whole for a little bite.

Cauliflower is slowly cooked in red wine with onion, anchovies, olives and pecorino. The result is tender and savory, with a fragrant sauce you’ll want to mop up with bread.

Fried courgette, a thick tomato sauce and soft mozzarella form the layers, while seasoned breadcrumbs create a crispy topping. Let the dish rest for a little while after baking so you can serve neat portions.