Italian recipes: from Ligurian pesto to Roman pasta

This Ligurian soup brings chickpeas, Swiss chard and tomatoes together in a hearty, savory broth. The chickpeas stay whole, and the chard softens without losing its earthy flavor. Serve with toasted bread to mop up the last spoonful of broth.

Golden-brown mushrooms on soft polenta, with a bright, tangy salsa verde made with parsley, capers and lemon. Frying the mushrooms in batches gives them color and keeps them firm instead of letting them stew.

This Italian breakfast cake has a golden crust, a soft crumb and the fresh scent of lemon. Cut it into generous slices to enjoy with coffee or a glass of milk.

Tender roasted eggplant wraps around a fresh ricotta filling with lemon and basil. The rolls are briefly warmed in a thin layer of tomato sauce; serve with bread to mop up the sauce.

Soft ricotta and spinach dumplings are coated in a thin layer of browned butter, lemon zest and Parmesan. With a fresh salad on the side, they make a light but complete main course.

Fennel gets sweet, charred edges in the grill pan; crispy white beans and a fresh salsa verde turn it into a hearty, boldly flavoured vegetable dish.

Trofie, potatoes and green beans are coated in fresh basil pesto, with no cream. A little starchy cooking water turns the pesto into a smooth sauce that clings to the pasta.

Creamy cannellini beans get their flavour from garlic and sage, with lemon for freshness and crispy capers for a salty bite. Serve with bread to mop up the fragrant olive oil.

Roasted romanesco gets a fresh, briny counterpoint from capers, parsley and lemon. Golden breadcrumbs add just the crisp contrast the tender florets need.

Veal shanks cook slowly in white wine and broth until the meat is almost falling off the bone. Parsley, lemon and garlic add a fresh, sharp contrast to the rich sauce at the end.

Thin veal cutlets, salty prosciutto and fragrant sage cook in just a few minutes. White wine and the pan juices make a light sauce in the same pan, bringing everything together.

Tender artichokes develop smoky edges on the grill and are served with warm bagna cauda: a rich sauce made with anchovies, garlic, olive oil and butter. Crispy breadcrumbs with parsley finish the dish.

Clams, garlic, white wine and parsley make a light sauce that clings to the spaghetti. The timing is simple but important: add the pasta as soon as the clams open.

Farinata is a thin Ligurian pancake made with chickpea flour, water, olive oil and salt. A long resting time gives the batter an even texture; in a hot oven, the top develops golden-brown edges while the middle stays soft.

Grilled radicchio, juicy blood orange and hearty farro come together in a salad with a savory lemon-anchovy dressing and toasted hazelnuts. Delicious for lunch or a light dinner.

Pasta alla Norma brings Sicilian flavors together in a simple dish: tomato sauce with garlic, golden-fried eggplant, basil, and salty ricotta salata. Fry the eggplant separately so it browns and remains a firm contrast to the sauce.

This frittata with green asparagus, cheese and fresh herbs is hearty enough for lunch and comes together without much fuss. Serve it warm straight from the pan or let it cool to room temperature.

Soft gnocchi, tomato sauce and melted mozzarella: this Italian bake is simple and on the table in no time. Using ready-made gnocchi keeps the trip to the oven nice and short.

This creamy risotto gets a fresh spring twist from sweet peas, lemon zest and a generous spoonful of Parmesan. A lovely meal for a weeknight when you want something warm to eat but are also in the mood for lighter flavors.

A lovely pasta for a weeknight dinner. Sautéed mushrooms, tender spinach and a little Parmesan: that’s all you need.