35+ Delicious Italian Dinner Party Recipes for a Memorable Dinner Party

Hosting an Italian dinner party is a great way to bring a little slice of Italy to your home, no matter the occasion.

From comforting pastas to rich, decadent desserts, Italian cuisine is known for its bold flavors, fresh ingredients, and family-style servings that make everyone feel like part of the celebration.

Whether you’re planning an intimate dinner or a grand celebration, serving a variety of delicious Italian dishes is the key to creating a memorable dining experience for your guests.

In this blog post, we’ve curated a collection of 35+ Italian dinner party recipes that will transform your evening into an authentic Italian feast.

Whether you’re looking for classic pasta dishes, flavorful meats, or indulgent desserts, you’ll find everything you need to impress your guests with the best that Italian cuisine has to offer.

35+ Delicious Italian Dinner Party Recipes for a Memorable Dinner Party

Italian cuisine is all about bringing people together to enjoy delicious food and good company.

With these 35+ Italian dinner party recipes, you’ll have an abundance of mouthwatering dishes to choose from, whether you’re aiming for a casual meal or an elegant multi-course dinner.

From hearty pasta dishes to fresh antipasti and irresistible desserts, you can easily create an unforgettable Italian dining experience right at home.

So, gather your loved ones, bring out the wine, and get ready to enjoy the authentic flavors of Italy—buon appetito!

Classic Italian Lasagna

Lasagna is a crowd-pleaser and the perfect comfort dish to serve at a large Italian-themed dinner party. This classic Italian lasagna features layers of rich tomato-meat sauce, creamy béchamel, and tender pasta sheets, topped with melted cheese. It’s a hearty meal that will warm your guests’ hearts and fill their bellies, while the bubbling layers make for a visually stunning centerpiece.

Ingredients:

• For the Meat Sauce:
  • 1 lb ground beef
  • 1 lb Italian sausage, casing removed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (28 oz each) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • Salt and pepper to taste
• For the Béchamel Sauce:
  • 4 cups whole milk
  • 5 tbsp butter
  • 5 tbsp flour
  • Salt and nutmeg to taste
• For Assembly:
  • 12 lasagna noodles
  • 3 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese

Instructions:

1. Make the Meat Sauce: In a large pan, cook ground beef, sausage, onion, and garlic over medium heat until browned. Drain excess fat. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 30 minutes.
2. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat, then whisk in flour until smooth. Gradually add milk, stirring constantly until thickened. Season with salt and a pinch of nutmeg.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of meat sauce. Place a layer of noodles, then a layer of meat sauce, béchamel, and a sprinkle of mozzarella. Repeat layers, finishing with a generous layer of mozzarella and Parmesan on top.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until bubbly and golden brown on top.

This lasagna is a surefire hit at any Italian dinner party. The layers of savory meat sauce, creamy béchamel, and melty cheese create a flavor explosion with every bite. It’s a labor of love that will impress your guests and is sure to leave them asking for seconds.

Osso Buco alla Milanese

This classic Milanese dish of braised veal shanks with vegetables is a true Italian delicacy and a great centerpiece for an elegant Italian dinner party. The meat is slow-cooked until tender, then topped with a gremolata that adds a fresh, zesty twist. Serve it with a side of risotto or polenta to complete the meal.

Ingredients:

• 4 veal shanks, about 2 inches thick
• Salt and pepper to taste
• Flour for dusting
• 3 tbsp olive oil
• 2 tbsp butter
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 4 cloves garlic, minced
• 1 cup white wine
• 1 cup chicken or beef broth
• 1 can (14 oz) diced tomatoes
• 2 sprigs fresh thyme
• 1 bay leaf
• For the Gremolata:
  • Zest of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 1 clove garlic, minced

Instructions:

1. Prepare the Veal: Season veal shanks with salt and pepper, then dust with flour. In a large, heavy-bottomed pot, heat olive oil and butter over medium-high heat. Sear the shanks on all sides until golden brown. Remove from pot and set aside.
2. Cook the Vegetables: In the same pot, add onion, carrot, celery, and garlic. Sauté until softened.
3. Deglaze and Braise: Add white wine, scraping up any browned bits from the bottom of the pot. Add broth, tomatoes, thyme, and bay leaf. Return the veal shanks to the pot, covering them partially with the sauce. Cover and braise in a 325°F (160°C) oven for about 2 hours, or until the meat is very tender.
4. Make the Gremolata: Combine lemon zest, parsley, and garlic in a small bowl. Sprinkle over the osso buco just before serving.

Osso Buco alla Milanese brings depth of flavor and an authentic Italian experience to your dinner party. The slow-cooked veal is fall-off-the-bone tender and paired beautifully with the bright gremolata. This dish is elegant, refined, and sure to make your guests feel indulged.

Seafood Risotto (Risotto ai Frutti di Mare)

Seafood Risotto, or Risotto ai Frutti di Mare, is a luxurious and creamy dish that will transport your guests to the Italian coastline. This dish combines Arborio rice with a medley of seafood simmered in a fragrant white wine and fish stock, creating a delicious and sophisticated main course that is perfect for a larger gathering.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups fish or chicken stock, warmed
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb calamari, sliced into rings
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb clams, scrubbed
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Start the Base: In a large saucepan, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant.
2. Cook the Rice: Add Arborio rice and stir to coat. Pour in white wine, allowing it to simmer until mostly absorbed. Begin adding warm stock, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next.
3. Add Seafood: When the rice is nearly al dente, add shrimp and calamari, stirring gently. After a few minutes, add mussels and clams, covering the pan until the shells open.
4. Finish and Serve: Season with salt, pepper, and fresh parsley. Serve hot with lemon wedges.

Seafood Risotto is a sophisticated, light, and flavorful dish that brings a touch of the Mediterranean to your dinner party. The combination of creamy rice and fresh seafood delivers a beautifully balanced flavor that’s both hearty and delicate. This Italian classic is sure to impress your guests with its rich, coastal-inspired taste.

Chicken Marsala

Chicken Marsala is a classic Italian-American dish that combines tender chicken cutlets with a rich and flavorful Marsala wine sauce. It’s easy to prepare in large quantities, making it perfect for a dinner party. The mushrooms and Marsala wine create a velvety sauce that pairs wonderfully with the chicken, delivering a warm, earthy flavor that your guests will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup flour, for dredging
• 3 tbsp olive oil
• 1/2 lb mushrooms, sliced
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1/4 cup heavy cream (optional, for a richer sauce)
• 2 tbsp fresh parsley, chopped

Instructions:

1. Prepare the Chicken: Season chicken breasts with salt and pepper. Dredge in flour, shaking off any excess.
2. Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Cook the chicken until golden brown on each side (about 3-4 minutes per side). Remove from the skillet and set aside.
3. Make the Sauce: Add mushrooms to the skillet and cook until softened. Pour in the Marsala wine, scraping up any browned bits. Add the chicken broth and, if using, the heavy cream. Simmer for a few minutes until the sauce has thickened slightly.
4. Combine and Serve: Return the chicken to the skillet and cook for another 5 minutes, allowing the flavors to meld. Garnish with chopped parsley.

Chicken Marsala is a warm, comforting dish that will bring a touch of elegance to your dinner party. Its rich sauce, paired with tender chicken, is sure to please guests and makes a lovely pairing with mashed potatoes or pasta.

Eggplant Parmesan (Melanzane alla Parmigiana)

Eggplant Parmesan, or Melanzane alla Parmigiana, is a beloved Italian dish that’s perfect for serving a crowd. This vegetarian classic features layers of tender, fried eggplant, rich tomato sauce, and creamy mozzarella and Parmesan cheeses. Baked to perfection, this dish is satisfying, comforting, and offers a taste of Italy’s authentic flavors.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt for draining eggplants
• 1 cup flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• Olive oil, for frying
• 3 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 1 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Prepare the Eggplant: Place eggplant slices on paper towels, sprinkle with salt, and let sit for 20-30 minutes. Pat dry.
2. Bread and Fry: Coat each eggplant slice in flour, then dip in beaten eggs, and finally in breadcrumbs. Heat a thin layer of olive oil in a large skillet and fry the eggplant until golden brown on both sides.
3. Assemble the Dish: Preheat oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce. Layer the fried eggplant, then add mozzarella, Parmesan, and more marinara. Repeat layers, ending with a final layer of cheese on top.
4. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Eggplant Parmesan is a comforting, indulgent dish that’s sure to be a hit at your Italian dinner party. With layers of crispy eggplant, gooey cheese, and rich tomato sauce, this vegetarian dish will appeal to everyone and leave your guests deeply satisfied.

Spaghetti Carbonara

Spaghetti Carbonara is a simple yet decadent pasta dish that will bring authentic Roman flavors to your dinner party. With a creamy, silky sauce made from eggs, cheese, and pancetta, this pasta is both satisfying and quick to prepare. It’s a timeless favorite that’s sure to impress with its rich, bold flavors.

Ingredients:

• 1 lb spaghetti
• 8 oz pancetta or guanciale, diced
• 3 large eggs
• 1 cup grated Pecorino Romano cheese
• Freshly ground black pepper, to taste

Instructions:

1. Cook the Pasta: In a large pot of salted water, cook spaghetti until al dente. Reserve 1/2 cup pasta water before draining.
2. Cook the Pancetta: In a large skillet over medium heat, cook pancetta until crispy. Remove from heat.
3. Prepare the Sauce: In a bowl, whisk eggs and cheese together until smooth.
4. Combine and Serve: Add the drained pasta to the skillet with pancetta. Pour in the egg and cheese mixture, stirring quickly to coat the pasta. Add reserved pasta water as needed to create a creamy sauce. Season with black pepper.

Spaghetti Carbonara is a beautiful blend of simplicity and sophistication, making it an ideal choice for an Italian dinner party. Its creamy, peppery sauce and crispy pancetta bring rich flavors that will have guests savoring every bite and asking for more.

Veal Saltimbocca

Veal Saltimbocca is an Italian classic known for its delicate yet savory flavors. This dish features tender veal cutlets wrapped with prosciutto and fresh sage, then cooked in a white wine sauce that infuses the veal with a rich, aromatic taste. The name “saltimbocca” means “jumps in the mouth,” and this dish certainly lives up to it! It’s a perfect choice for an elegant Italian dinner party and pairs wonderfully with roasted potatoes or a simple pasta.

Ingredients:

• 6 veal cutlets, about 1/4 inch thick
• Salt and pepper, to taste
• 6 slices of prosciutto
• 6 fresh sage leaves
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/4 cup chicken or veal broth
• 2 tbsp butter

Instructions:

1. Prepare the Veal: Season veal cutlets with salt and pepper. Place a sage leaf on each cutlet, then wrap each with a slice of prosciutto, securing with a toothpick.
2. Sear the Veal: In a large skillet, heat olive oil over medium-high heat. Add veal cutlets and cook for about 2-3 minutes per side, until lightly golden. Remove from skillet and set aside.
3. Make the Sauce: Deglaze the skillet with white wine, scraping up any bits. Add broth and simmer for 5 minutes until the sauce reduces slightly. Whisk in butter for a smooth finish.
4. Finish and Serve: Return the veal to the skillet to coat with the sauce. Serve immediately, spooning extra sauce over each cutlet.

Veal Saltimbocca is a refined, flavorful dish that truly showcases Italian cooking. The combination of savory prosciutto, earthy sage, and tender veal creates a memorable dining experience, perfect for impressing your guests. This sophisticated recipe brings a taste of Italy’s finest flavors to your table.

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine is a light, flavorful dish that’s quick to make and perfect for a dinner party. This dish combines tender shrimp with a garlic and lemon-infused white wine sauce, creating a fresh and vibrant pasta that’s both elegant and satisfying. The zesty flavors and delicate linguine will make this a memorable highlight of your Italian dinner menu.

Ingredients:

• 1 lb linguine
• 1 lb large shrimp, peeled and deveined
• Salt and pepper, to taste
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup unsalted butter
• 1/4 cup fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

1. Cook the Pasta: In a large pot of salted boiling water, cook linguine until al dente. Reserve 1/2 cup pasta water before draining.
2. Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper and cook for about 1-2 minutes per side until pink and opaque. Remove and set aside.
3. Prepare the Sauce: In the same skillet, add garlic and cook until fragrant. Pour in white wine and lemon juice, simmering for 3-4 minutes until reduced. Stir in butter until melted.
4. Combine and Serve: Add linguine to the skillet, tossing to coat in the sauce. Add shrimp back to the pan and mix in fresh parsley. Use reserved pasta water as needed for a silky texture. Serve hot with lemon wedges.

Shrimp Scampi with Linguine is a delightful, light main course that brings a bright, fresh flavor to your dinner party. This pasta dish, with its garlicky shrimp and buttery sauce, strikes the perfect balance of zest and richness. It’s simple yet impressive, and will definitely win over your guests.

Stuffed Bell Peppers with Italian Sausage and Risotto

Stuffed bell peppers filled with Italian sausage, creamy risotto, and savory herbs make for a hearty and vibrant dish that’s ideal for large gatherings. The combination of spiced sausage, tender risotto, and roasted bell peppers brings layers of flavor and color to the table, while the peppers serve as individual, edible containers that add a charming presentation.

Ingredients:

• 6 large bell peppers (red, yellow, or orange)
• 1 lb Italian sausage, casing removed
• 1 small onion, diced
• 1 cup Arborio rice
• 2 1/2 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• 1/2 cup marinara sauce, for topping

Instructions:

1. Prepare the Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes.
2. Cook the Filling: In a large skillet, cook sausage over medium heat until browned. Add onion and cook until softened. Stir in Arborio rice, then gradually add broth, stirring continuously until rice is creamy and cooked through (about 15-20 minutes). Stir in Parmesan and basil. Season with salt and pepper.
3. Stuff the Peppers: Spoon the risotto-sausage mixture into each pepper, filling to the top. Place in a baking dish and top each with a spoonful of marinara sauce.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and the tops are slightly browned.

Stuffed Bell Peppers with Italian Sausage and Risotto are a delicious, rustic choice for your Italian dinner party. The tender peppers, creamy risotto, and flavorful sausage create a satisfying meal that’s as beautiful as it is delicious. Your guests will love the cozy presentation and rich flavors packed into each pepper.

Osso Buco Milanese

Osso Buco, a traditional dish from Milan, is made with braised veal shanks in a savory tomato and white wine sauce. This luxurious, tender meat dish is paired with gremolata, a bright topping made from parsley, lemon zest, and garlic, which adds a fresh contrast to the rich flavors. Osso Buco is a wonderful option for an Italian dinner party, as it can be prepared in advance and reheated for a perfect main course.

Ingredients:

• 4 veal shanks, about 1 1/2 inches thick
• Salt and pepper, to taste
• 1/2 cup flour, for dredging
• 3 tbsp olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken or beef broth
• 1 can (14 oz) crushed tomatoes
• 1 bay leaf
• 2 tsp fresh thyme leaves

For the Gremolata:

• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• 1 clove garlic, minced

Instructions:

1. Prepare the Veal: Season the veal shanks with salt and pepper. Dredge in flour, shaking off excess.
2. Sear the Veal: In a large Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks until golden brown on both sides, then remove and set aside.
3. Build the Sauce: In the same pot, add onion, carrot, and celery. Sauté until softened, then add garlic and cook until fragrant. Pour in white wine, scraping up browned bits. Add broth, tomatoes, bay leaf, and thyme.
4. Braise the Veal: Return the veal to the pot, cover, and simmer over low heat for 2 hours, or until meat is tender and easily pulls from the bone.
5. Make the Gremolata: In a small bowl, mix parsley, lemon zest, and garlic.
6. Serve: Garnish the osso buco with gremolata and serve over risotto or polenta.

Osso Buco Milanese is a hearty, flavorful Italian classic that’s ideal for a festive dinner party. The tender veal, simmered in a rich sauce and brightened with gremolata, will make a lasting impression on your guests. It’s a dish that’s perfect for special occasions, offering depth and elegance with every bite.

Lobster Fra Diavolo

Lobster Fra Diavolo is a luxurious Italian-American seafood dish that combines tender lobster with a spicy tomato-based sauce, enhanced by garlic, chili flakes, and herbs. The name “Fra Diavolo” means “Brother Devil,” hinting at the spicy kick in this dish. Perfect for an elegant dinner party, Lobster Fra Diavolo pairs wonderfully with linguine and brings a touch of extravagance to your table.

Ingredients:

• 2 lobsters (about 1 1/2 lbs each), split and cleaned
• Salt and pepper, to taste
• 4 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 tbsp tomato paste
• 1/4 cup fresh basil, chopped
• 1 lb linguine

Instructions:

1. Prepare the Lobster: Season lobster halves with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the lobster until shells turn bright red. Remove and set aside.
2. Make the Sauce: In the same skillet, add garlic and red pepper flakes, cooking until fragrant. Add crushed tomatoes, white wine, and tomato paste, stirring to combine. Simmer for 10 minutes, letting flavors meld.
3. Finish the Lobster: Return the lobster to the skillet and simmer in the sauce for another 5-7 minutes until fully cooked.
4. Cook the Pasta: In a pot of salted boiling water, cook linguine until al dente. Drain and add to the skillet, tossing to coat in the sauce.
5. Serve: Garnish with fresh basil and serve hot.

Lobster Fra Diavolo is a stunning, spicy dish that brings the flavors of the Italian coast to your dinner party. With its vibrant tomato sauce and tender lobster, this dish is sure to impress your guests and create a memorable dining experience. Pair with a light, crisp white wine to balance out the heat.

Tiramisu

Tiramisu, meaning “pick me up” in Italian, is a delightful layered dessert featuring espresso-soaked ladyfingers, mascarpone cheese, cocoa, and a hint of coffee liqueur. This no-bake dessert is easy to assemble ahead of time, making it an excellent choice for entertaining. Its creamy texture and coffee-infused flavors make it a perfect, indulgent ending to an Italian dinner party.

Ingredients:

• 1 1/2 cups brewed espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 4 large egg yolks
• 1/2 cup granulated sugar
• 8 oz mascarpone cheese
• 1 cup heavy whipping cream
• 1 package (7 oz) ladyfinger cookies
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional)

Instructions:

1. Prepare the Coffee: In a shallow bowl, combine espresso and coffee liqueur, if using. Set aside.
2. Make the Mascarpone Mixture: In a bowl, beat egg yolks and sugar until thick and pale. Add mascarpone cheese, mixing until smooth.
3. Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the mascarpone mixture.
4. Assemble the Tiramisu: Dip each ladyfinger briefly into the espresso mixture, then layer in a baking dish. Spread a layer of mascarpone mixture over the ladyfingers. Repeat layers, finishing with a mascarpone layer.
5. Chill: Cover and refrigerate for at least 4 hours, or overnight.
6. Serve: Dust with cocoa powder and garnish with chocolate shavings before serving.

Tiramisu is the quintessential Italian dessert that offers a luscious and creamy end to a perfect dinner party. The combination of coffee-soaked ladyfingers and smooth mascarpone will delight your guests, leaving them with a satisfying “pick me up.” Easy to prepare ahead, this classic dessert ensures a stress-free but elegant finale to your Italian feast.

Pasta Carbonara

Pasta Carbonara is a classic Italian dish that’s both simple and indulgent, combining creamy egg yolks, salty pancetta, and freshly grated Parmesan cheese. This Roman specialty has a silky sauce created without cream—just eggs and cheese—which beautifully coats the pasta and provides a comforting, rich flavor. It’s a perfect crowd-pleaser and brings warmth and authenticity to any Italian dinner party.

Ingredients:

• 1 lb spaghetti
• 4 large egg yolks
• 1 large egg
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 lb pancetta or guanciale, diced
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Cook the Pasta: In a large pot of salted boiling water, cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
2. Prepare the Pancetta: In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Make the Sauce: In a bowl, whisk together egg yolks, the whole egg, and Parmesan. Season with black pepper.
4. Combine: Quickly toss the hot pasta with the pancetta in the skillet, then add the egg mixture, tossing rapidly to create a creamy sauce. Add reserved pasta water as needed to reach desired consistency.
5. Serve: Garnish with extra Parmesan and parsley, if desired, and serve immediately.

Pasta Carbonara is a wonderfully satisfying dish that highlights the simplicity and richness of Italian cuisine. Its creamy texture, without the use of cream, demonstrates the magic of traditional Italian cooking, and it’s bound to be a hit at your dinner party. Your guests will love the savory combination of pancetta and Parmesan, making this a memorable part of the evening.

Chicken Marsala

Chicken Marsala is a flavorful Italian-American dish that features pan-seared chicken cutlets cooked in a rich Marsala wine sauce with mushrooms. This dish combines the earthiness of mushrooms with the slight sweetness of Marsala wine to create a delicious sauce that enhances the tender chicken. Chicken Marsala is an excellent choice for a dinner party, as it pairs well with sides like mashed potatoes or roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• Salt and pepper, to taste
• 1/2 cup flour, for dredging
• 3 tbsp olive oil
• 1 cup mushrooms, sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 2 tbsp butter
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Chicken: Season chicken with salt and pepper. Dredge in flour, shaking off excess.
2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden brown on each side. Remove and set aside.
3. Make the Sauce: In the same skillet, add mushrooms and cook until browned. Pour in Marsala wine and chicken broth, scraping up any browned bits. Simmer until the sauce reduces by half.
4. Finish the Dish: Return the chicken to the skillet and simmer in the sauce until heated through. Stir in butter for a silky finish.
5. Serve: Garnish with fresh parsley and serve immediately.

Chicken Marsala is an elegant and satisfying dish that combines earthy, savory, and slightly sweet flavors in a way that will impress your guests. Its rich sauce and tender chicken make it a versatile addition to your Italian dinner party, and it pairs wonderfully with a variety of side dishes, making for a delicious and well-rounded meal.

Eggplant Parmesan

Eggplant Parmesan, or “Melanzane alla Parmigiana,” is a beloved Italian comfort food made with layers of breaded and fried eggplant, marinara sauce, mozzarella, and Parmesan cheese. This baked dish has a crispy top and a gooey, cheesy center, with tender eggplant absorbing the rich flavors of tomato and cheese. It’s perfect for a vegetarian option at your Italian dinner party and is hearty enough to satisfy everyone at the table.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt, for salting eggplant
• 2 cups flour, for dredging
• 3 large eggs, beaten
• 2 cups Italian-seasoned breadcrumbs
• Olive oil, for frying
• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Prepare the Eggplant: Sprinkle eggplant slices with salt and let sit for 30 minutes to release moisture. Rinse and pat dry.
2. Bread the Eggplant: Dredge eggplant in flour, dip in beaten eggs, then coat in breadcrumbs.
3. Fry the Eggplant: In a large skillet, heat olive oil over medium-high heat. Fry eggplant slices until golden on each side. Drain on paper towels.
4. Assemble: Preheat oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce. Layer fried eggplant, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
5. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
6. Serve: Garnish with fresh basil and serve warm.

Eggplant Parmesan is a comforting, delicious option for an Italian dinner party that will impress both vegetarians and meat-lovers alike. Its crispy layers and melty cheese make it a crowd-pleaser, while the basil and marinara sauce add freshness to each bite. This classic dish showcases the hearty, flavorful side of Italian cuisine and brings warmth and joy to your dinner table.

Note: More recipes are coming soon!