50+ Flavorful Italian Sunday Dinner Recipes for Family Gatherings

Sunday dinners in Italy are more than just a meal—they are an experience.

It’s a time when families gather around the table to share not only delicious food but also stories, laughter, and memories.

These meals are often slow-cooked, comforting, and packed with rich flavors, offering a perfect blend of tradition and indulgence.

Whether it’s a hearty pasta dish, a succulent roast, or a flavorful risotto, Italian Sunday dinners are an essential part of the country’s culinary culture.

In this blog, we’ve gathered 50+ Italian Sunday dinner recipes that will bring the warmth and flavor of Italy straight to your home.

From classic pasta dishes like Lasagna alla Bolognese to comforting stews like Osso Buco, these recipes are perfect for creating memorable meals with loved ones.

Whether you’re an experienced cook or just starting, these recipes will inspire your next Sunday dinner gathering.

50+ Flavorful Italian Sunday Dinner Recipes for Family Gatherings

Italian Sunday dinners are all about savoring great food and enjoying quality time with family and friends.

With these 50+ Italian Sunday dinner recipes, you can recreate the magic of an Italian feast in your own kitchen.

From the rich, slow-cooked sauces to the fresh, vibrant ingredients, each dish tells a story of tradition and passion for food.

So, gather your ingredients, roll up your sleeves, and let the aroma of these delightful Italian meals fill your home.

Sunday Roast Chicken with Potatoes and Herbs

This traditional Italian Sunday roast chicken is the epitome of comfort food, perfect for a family gathering. Roasting a whole chicken with a medley of potatoes, garlic, and fresh herbs brings out rich flavors and a crispy skin, making this a crowd-pleaser that’s both delicious and easy to prepare.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 10-12 medium potatoes, peeled and quartered
• 4 cloves garlic, smashed
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 lemon, halved
• 1 onion, quartered

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the chicken in a large roasting pan. Drizzle olive oil over the chicken and rub it all over, ensuring it’s evenly coated. Season generously with salt, pepper, rosemary, and thyme.
3. Stuff the chicken with the halved lemon and onion. Tie the legs with kitchen twine and tuck the wings under the bird.
4. Arrange the potatoes and garlic cloves around the chicken in the roasting pan. Drizzle with a little more olive oil and season with salt and pepper.
5. Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. Halfway through, toss the potatoes to ensure even cooking.
6. Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes and a drizzle of the pan juices.

This dish is a celebration of Italian flavors, where the simplicity of fresh herbs and vegetables elevates the humble roast chicken to something special. The crispy skin and tender meat are complemented by the golden potatoes, making it a satisfying centerpiece for your Sunday dinner. The lemon and garlic infuse the dish with a delightful aroma that will fill your home with warmth and comfort. Perfect for a family meal, this dish ensures there’s enough for everyone to enjoy seconds!

Lasagna alla Bolognese

Lasagna alla Bolognese is an iconic Italian dish, layered with rich meat sauce, creamy béchamel, and melty cheese. This hearty casserole is the ultimate comfort food and a Sunday staple in many Italian homes. While the preparation may take time, the results are absolutely worth it, as the flavors meld together beautifully in the oven.

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, finely chopped
• 1/2 cup red wine
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• Salt and pepper to taste
• 9-12 lasagna noodles, cooked
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• For the béchamel sauce:
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • Salt, pepper, and nutmeg to taste

Instructions:

1. To make the Bolognese sauce, heat olive oil in a large pan over medium heat. Add the onions, garlic, carrot, and celery, and cook until softened, about 5 minutes.
2. Add the ground beef and pork, breaking it up as it cooks. Once browned, pour in the red wine and let it reduce slightly.
3. Stir in the crushed tomatoes, tomato paste, and beef broth. Season with salt and pepper. Simmer the sauce for at least 1 hour, stirring occasionally.
4. While the sauce simmers, prepare the béchamel sauce. In a saucepan, melt butter over medium heat, then whisk in the flour. Cook for 2 minutes, then slowly pour in the milk, whisking constantly to avoid lumps. Cook until thickened and season with salt, pepper, and a pinch of nutmeg.
5. Preheat your oven to 375°F (190°C).
6. In a baking dish, spread a thin layer of the Bolognese sauce, then layer the cooked lasagna noodles on top. Add more sauce, followed by a layer of béchamel and a sprinkle of mozzarella. Repeat the layers, finishing with a top layer of sauce and a generous sprinkle of Parmesan.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the top is golden and bubbling.
8. Let the lasagna rest for 10 minutes before serving.

Lasagna alla Bolognese is a dish that requires patience, but the end result is a beautiful, layered masterpiece full of depth and flavor. The combination of the meaty Bolognese sauce, creamy béchamel, and gooey cheese creates a satisfying and indulgent meal. This dish is perfect for a Sunday feast, as the leftovers often taste even better the next day. It’s a true Italian classic that never fails to impress!

Osso Buco (Braised Veal Shanks)

Osso Buco is a classic Milanese dish that’s perfect for a Sunday dinner, as it’s both comforting and elegant. Slow-braised veal shanks are cooked in a rich tomato sauce with white wine, vegetables, and herbs, resulting in a tender, flavorful dish that’s perfect when served over creamy polenta or risotto.

Ingredients:

• 4 veal shanks (about 1.5 inches thick)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup white wine
• 2 cans (14 oz) crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• For the gremolata:
  • 1 lemon, zested
  • 1 tablespoon fresh parsley, chopped
  • 1 garlic clove, minced

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook for about 5 minutes, until the vegetables soften.
3. Pour in the white wine and deglaze the pan, scraping up any browned bits. Stir in the crushed tomatoes, beef broth, bay leaves, thyme, salt, and pepper.
4. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and reduce the heat to low. Cook for about 2-3 hours, or until the meat is tender and falling off the bone.
5. While the Osso Buco cooks, prepare the gremolata by mixing together the lemon zest, parsley, and garlic.
6. Once the veal is tender, remove the shanks and let them rest for a few minutes. Discard the bay leaves.
7. Serve the veal shanks with the sauce, and sprinkle with the fresh gremolata just before serving.

Osso Buco is the perfect dish for a slow Sunday meal. The long braising process transforms the veal into an incredibly tender, melt-in-your-mouth experience, while the sauce absorbs all the flavors of the vegetables and herbs. The fresh gremolata adds a zesty, aromatic finish that brightens the richness of the dish. It pairs beautifully with creamy risotto or soft polenta, making for a luxurious yet homey meal that brings the essence of Italian cooking to your table.

Frittata di Patate (Potato Frittata)

A frittata is a versatile and simple dish that can be enjoyed at any time of day, but it’s particularly perfect for a laid-back Sunday meal. The combination of fluffy eggs and tender potatoes creates a comforting dish that can be served hot or at room temperature, making it an excellent choice for a relaxed family gathering.

Ingredients:

• 4 medium potatoes, peeled and thinly sliced
• 6 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1 small onion, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and cook for about 10 minutes, turning occasionally, until they are tender but not fully cooked. Remove them from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the chopped onion until soft and translucent, about 3 minutes.
3. In a bowl, whisk together the eggs, milk, Parmesan, salt, and pepper.
4. Add the partially cooked potatoes back into the skillet with the onions and stir gently to combine. Pour the egg mixture over the potatoes and cook on low heat for about 5-7 minutes until the edges start to set.
5. Place the skillet under the broiler for 2-3 minutes, until the top is golden and fully set. Be sure to watch carefully to avoid burning.
6. Let the frittata cool slightly before slicing and garnishing with fresh parsley.

This Italian potato frittata is a simple yet satisfying dish. The soft, flavorful potatoes pair beautifully with the eggs, making for a filling meal that doesn’t require too much time or effort. It’s perfect for a leisurely Sunday brunch or dinner and can easily be served alongside a light salad for a complete meal. It’s also a great option for meal prep as it tastes just as good the next day, making it both practical and delicious.

Polenta with Mushroom Ragù

Polenta with mushroom ragù is a rustic and hearty Italian dish that’s perfect for cozy Sundays. The creamy polenta acts as a comforting base, while the earthy mushroom ragù adds depth and richness. It’s a vegetarian option that’s full of flavor and is sure to satisfy even the heartiest appetites.

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups vegetable broth
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms, sliced (such as cremini, shiitake, or button mushrooms)
• 1/2 cup white wine
• 1/2 cup vegetable broth
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring frequently, for about 20 minutes until the polenta thickens and becomes creamy.
2. Stir in the butter and Parmesan cheese, and season with salt and pepper to taste. Set aside and keep warm.
3. While the polenta is cooking, heat olive oil in a large skillet over medium heat. Add the onions and garlic and cook for 3 minutes until fragrant.
4. Add the mushrooms to the skillet and cook for 5-7 minutes, until they release their juices and become tender.
5. Pour in the white wine and vegetable broth, scraping the bottom of the pan to release any browned bits. Stir in the thyme and simmer for 10 minutes, until the sauce has thickened. Season with salt and pepper.
6. Spoon the creamy polenta onto plates and top with the mushroom ragù. Serve hot.

Polenta with mushroom ragù is a wonderfully comforting dish, perfect for a Sunday dinner. The creamy, buttery polenta provides a delicious foundation, while the savory mushroom ragù adds rich flavors that deepen as they simmer. This dish is a perfect example of how simple ingredients, when combined thoughtfully, can create a deeply satisfying meal. It’s ideal for vegetarians but also a great choice for anyone who enjoys a hearty, flavorful meal. Pair with a glass of white wine, and it’s sure to become a new favorite in your Sunday meal rotation.

Risotto alla Milanese

Risotto alla Milanese is a luxurious yet simple dish that showcases the depth of Italian flavors. The addition of saffron infuses the risotto with a golden color and a delicate, floral aroma that makes this dish stand out. Perfect for a Sunday dinner, it’s rich and creamy, making it the ideal dish for a special occasion or a cozy meal at home.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1/2 cup dry white wine
• 1/2 teaspoon saffron threads
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a small saucepan, warm the chicken broth over low heat. Add the saffron threads to the broth and let them infuse for 5-10 minutes.
2. In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook for about 3 minutes until soft and translucent.
3. Stir in the Arborio rice and cook for 1-2 minutes, toasting the rice slightly.
4. Pour in the white wine and stir until the wine is mostly absorbed.
5. Begin adding the warm saffron-infused broth, one ladle at a time, stirring constantly and letting the liquid absorb before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the remaining butter and Parmesan cheese, then season with salt and pepper to taste.
7. Serve hot, garnished with additional Parmesan if desired.

Risotto alla Milanese is the ultimate in Italian comfort food, with its luxurious texture and fragrant saffron flavor. This dish is a beautiful way to end a Sunday dinner, offering richness and elegance with every bite. The slow stirring and gradual addition of the broth allow the rice to release its creamy starch, creating the perfect texture. Paired with a glass of white wine, this risotto can stand alone as a meal or serve as an elegant side dish to a protein like roast chicken or veal. It’s an impressive dish that’s sure to wow your guests or simply provide a comforting end to a family meal.

Cacciatore (Chicken Cacciatore)

Chicken Cacciatore, or “Hunter’s Chicken,” is a rustic Italian dish that’s perfect for a hearty Sunday dinner. Traditionally made with chicken simmered in a tomato-based sauce with herbs, olives, and wine, it’s a flavorful and satisfying meal that’s rich in Mediterranean flavors. It’s a great choice for a family meal, as the slow-cooked sauce makes the chicken fall-off-the-bone tender.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 1/2 cup Kalamata olives, pitted
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, and brown them in the skillet for 5-7 minutes on each side. Remove the chicken and set aside.
2. In the same skillet, add the onion, garlic, and bell pepper. Cook until the vegetables soften, about 5 minutes.
3. Add the cherry tomatoes and cook for another 2 minutes, allowing them to release their juices.
4. Pour in the white wine and let it reduce by half, scraping up any brown bits from the bottom of the pan.
5. Stir in the crushed tomatoes, olives, oregano, and rosemary. Return the chicken to the skillet, skin-side up.
6. Lower the heat, cover, and simmer for 30-40 minutes, until the chicken is cooked through and tender.
7. Garnish with fresh parsley before serving.

Chicken Cacciatore is the kind of dish that gets better with time, as the flavors meld together while simmering. The rich tomato sauce combined with the olives and herbs gives the chicken a wonderful depth of flavor. This dish is typically served with crusty bread or over pasta, rice, or mashed potatoes to soak up the delicious sauce. It’s a satisfying, soul-warming dish that’s perfect for a Sunday meal with the family.

Panzanella (Tuscan Bread Salad)

Panzanella is a refreshing and hearty bread salad that’s especially popular in Tuscany during the summer months. It’s a perfect Sunday lunch or side dish, offering a balance of juicy tomatoes, crisp cucumbers, and tangy red onions, all tossed with chunks of stale bread soaked in olive oil and vinegar. Simple yet packed with flavor, this dish showcases the beauty of fresh, quality ingredients.

Ingredients:

• 4 cups of stale bread (preferably ciabatta or baguette), cut into cubes
• 4 ripe tomatoes, diced
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 cup fresh basil, torn
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the tomatoes, cucumber, and red onion.
2. In a separate bowl, mix the olive oil and vinegar, then season with salt and pepper.
3. Add the bread cubes to the bowl with the vegetables and pour the dressing over the mixture. Toss well to coat the bread with the oil and vinegar.
4. Let the salad sit for about 15-20 minutes, allowing the bread to soak up the flavors and soften.
5. Garnish with fresh basil just before serving.

Panzanella is a fantastic dish for a relaxed Sunday meal, as it requires minimal effort but delivers fresh, vibrant flavors. The tangy vinegar and rich olive oil help balance the sweetness of the tomatoes, while the bread absorbs all the juices, making it both satisfying and refreshing. It’s also a great way to use up leftover bread, turning it into something extraordinary. Whether served as a side dish or a light main, this Tuscan classic is a celebration of summer’s best ingredients.

Vitello Tonnato (Veal with Tuna Sauce)

Vitello Tonnato is a classic dish from Piedmont, Italy, perfect for a Sunday celebration. Thinly sliced veal is served cold with a creamy, flavorful tuna and caper sauce that’s surprisingly rich and savory. This dish can be prepared in advance, making it an ideal choice for a relaxed Sunday dinner, allowing the flavors to meld together and develop over time.

Ingredients:

• 1.5 lbs veal roast (top round or eye of round)
• 1 onion, quartered
• 1 carrot, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, smashed
• 1/2 cup dry white wine
• 1 bay leaf
• Salt and pepper to taste
• For the sauce:
  • 1 can (5 oz) tuna in oil, drained
  • 1/4 cup mayonnaise
  • 2 tablespoons capers, drained
  • 2 tablespoons lemon juice
  • 1 tablespoon anchovy paste (optional)
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions:

1. In a large pot, combine the veal, onion, carrot, celery, garlic, white wine, bay leaf, salt, and pepper. Cover with water and bring to a boil. Reduce the heat and simmer for about 1.5-2 hours, or until the veal is tender.
2. Remove the veal from the pot and let it cool to room temperature. Once cooled, slice the veal very thinly against the grain.
3. To make the sauce, combine the tuna, mayonnaise, capers, lemon juice, and anchovy paste (if using) in a blender or food processor. Add the olive oil and blend until smooth. Season with salt and pepper to taste.
4. Arrange the veal slices on a platter and spoon the tuna sauce over the top. Cover and refrigerate for at least 2 hours before serving.

Vitello Tonnato is a beautifully composed dish that’s perfect for a Sunday gathering. The veal’s delicate flavor pairs wonderfully with the creamy, slightly tangy tuna sauce. This dish is unique and flavorful, making it a great conversation starter at any meal. The cold veal, when combined with the savory sauce, creates a refreshing yet indulgent dish. It’s a fantastic choice for a lighter entrée, and it can be prepared in advance, allowing you to enjoy more time with your guests.

Lasagna alla Bolognese

Lasagna alla Bolognese is a beloved Italian classic, known for its rich layers of pasta, meat sauce, béchamel, and cheese. This dish is perfect for a Sunday dinner when you want to indulge in a comforting, hearty meal that is full of flavors. The slow-cooked Bolognese sauce is made with ground beef, pork, tomatoes, and aromatic vegetables, and when combined with creamy béchamel and fresh pasta, it creates a meal that’s both satisfying and indulgent.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup dry red wine
• 1 can (14 oz) crushed tomatoes
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg
• 12 lasagna noodles (cooked al dente)
• 2 cups béchamel sauce (see below)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Instructions:

1. Prepare the Bolognese Sauce: Heat a large skillet over medium heat and add the ground beef and pork. Cook, breaking up the meat, until browned. Remove the meat and set it aside.
2. In the same skillet, add the chopped onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
3. Return the meat to the skillet and pour in the wine. Let it cook off for about 3-4 minutes.
4. Stir in the crushed tomatoes and milk, then season with salt, pepper, and nutmeg. Reduce the heat to low and simmer for 1.5 to 2 hours, stirring occasionally.
5. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Gradually add the milk, whisking constantly until the sauce thickens. Season with salt and pepper to taste.
6. Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of Bolognese sauce, followed by a layer of noodles, a layer of béchamel, and a sprinkle of mozzarella and Parmesan. Repeat the layers until all ingredients are used, finishing with a top layer of cheese.
7. Bake for 40 minutes until bubbly and golden on top. Let it rest for 10 minutes before serving.

Lasagna alla Bolognese is the epitome of comfort food, ideal for a leisurely Sunday meal. The rich Bolognese sauce and creamy béchamel come together in perfect harmony, creating a satisfying and indulgent dish. With each layer, you get a burst of flavors that make this lasagna a showstopper at any dinner table. It can also be made in advance and baked when ready, making it an excellent choice for entertaining or family meals.

Pollo alla Cacciatora (Hunter’s Chicken)

Pollo alla Cacciatora is a traditional Italian dish that translates to “Hunter’s Chicken.” This hearty, flavorful dish is cooked with tomatoes, olives, capers, and wine, resulting in a sauce that’s savory and rich. Perfect for a Sunday dinner, it’s simple to prepare but offers bold flavors that are comforting and satisfying.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 1/2 cup green olives, pitted and halved
• 1/4 cup capers
• 2 teaspoons dried oregano
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper and brown them in the skillet for 5-7 minutes on each side until golden. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the onion and garlic and cook for about 3 minutes until softened.
3. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Add the crushed tomatoes, olives, capers, oregano, and rosemary. Stir to combine.
4. Return the chicken to the skillet, skin-side up. Cover and simmer on low heat for 30-40 minutes, until the chicken is cooked through and tender.
5. Garnish with fresh parsley before serving.

Pollo alla Cacciatora is a wonderfully comforting dish that’s both simple and rich in flavor. The savory combination of tomatoes, olives, and capers creates a sauce that elevates the chicken, making each bite full of depth. This dish is ideal for a Sunday dinner as it can be prepared with minimal effort, allowing the flavors to meld together beautifully. Serve with crusty bread or a side of pasta, and you’ve got a meal that will please everyone at the table.

Caponata Siciliana

Caponata is a traditional Sicilian dish that combines eggplant, tomatoes, olives, and capers in a sweet and sour sauce. It’s a versatile dish that can be served as an appetizer, side dish, or even as a light main course. Caponata is perfect for a Sunday dinner, especially when you want something flavorful and fresh, with a balance of savory and tangy notes.

Ingredients:

• 2 medium eggplants, diced
• 1/2 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups diced tomatoes
• 1/4 cup green olives, pitted and sliced
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until softened and golden brown, about 10-12 minutes. Remove the eggplant and set it aside.
2. In the same skillet, add the remaining olive oil and sauté the onion and garlic until softened, about 5 minutes.
3. Stir in the diced tomatoes, olives, capers, red wine vinegar, and sugar. Cook for 10 minutes until the sauce thickens.
4. Return the eggplant to the skillet and stir to combine. Let the mixture cook for an additional 5 minutes to meld the flavors.
5. Season with salt and pepper to taste and garnish with fresh basil before serving.

Caponata Siciliana is a dish that captures the essence of Sicilian flavors. The sweetness from the sugar and vinegar perfectly complements the savory eggplant, tomatoes, and olives. It’s an ideal side dish for a Sunday dinner, and it pairs wonderfully with grilled meats, pasta, or served over crusty bread. This dish can be made ahead of time and tastes even better the next day, making it perfect for both busy and relaxed Sundays. Its combination of textures and flavors is sure to be a hit with everyone at the table.

Risotto alla Milanese

Risotto alla Milanese is a luxurious, creamy rice dish infused with saffron, which gives it a beautiful golden color and a subtle, earthy flavor. It’s a traditional Italian dish from Milan, perfect for a Sunday dinner when you want to enjoy something rich and indulgent. The delicate flavor of saffron paired with the creamy texture of the risotto creates a comforting and elegant meal.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 onion, finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 teaspoon saffron threads
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a small bowl, steep the saffron threads in 1/4 cup of warm broth for 10 minutes.
2. In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, allowing it to lightly toast and become translucent at the edges.
4. Add the white wine and let it cook off for a minute or two.
5. Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the rice to absorb the liquid before adding more broth. Continue this process until the rice is cooked al dente, which will take about 18-20 minutes.
6. Stir in the saffron-infused broth, Parmesan cheese, and the remaining tablespoon of butter. Season with salt and pepper to taste.
7. Serve hot, garnished with additional Parmesan if desired.

Risotto alla Milanese is the perfect dish for a special Sunday dinner, with its creamy texture and aromatic saffron flavor. The slow cooking process of risotto allows the rice to absorb the flavors of the broth and saffron, resulting in a dish that is both comforting and indulgent. It pairs well with a variety of proteins such as roasted meats or seafood, or can be enjoyed on its own as a stand-alone dish. The golden color and rich flavor make it an elegant option for any occasion.

Osso Buco alla Milanese

Osso Buco alla Milanese is a hearty and flavorful dish made with veal shanks braised in white wine, broth, and vegetables. It’s a traditional Milanese dish, often served with Risotto alla Milanese. The meat is tender and falls off the bone, and the sauce is rich and savory. This dish is perfect for a slow-cooked Sunday meal, offering deep flavors and a luxurious texture.

Ingredients:

• 4 veal shanks, with bone marrow
• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups chicken or beef broth
• 1 can (14 oz) crushed tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the gremolata:
  • 1/4 cup fresh parsley, chopped
  • Zest of 1 lemon
  • 1 clove garlic, minced

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season the veal shanks with salt and pepper and brown them on all sides, about 5 minutes.
3. Remove the veal from the pot and set aside. Add the onion, carrots, celery, and garlic to the pot, and cook until softened, about 5-7 minutes.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Stir in the broth, crushed tomatoes, bay leaf, and thyme.
5. Return the veal shanks to the pot, making sure they’re partially submerged in the liquid. Cover the pot with a lid and transfer it to the oven. Bake for 2 to 2.5 hours, until the veal is tender and the meat is falling off the bone.
6. While the osso buco is cooking, prepare the gremolata by mixing the chopped parsley, lemon zest, and minced garlic together.
7. Once the osso buco is done, remove it from the oven and serve with a generous sprinkle of gremolata on top.

Osso Buco alla Milanese is a true comfort food, with its tender veal and savory sauce. The dish requires some patience, but the results are well worth the wait. The gremolata adds a bright, zesty contrast to the rich flavors of the dish, making each bite a delightful balance of flavors. Serve this hearty dish with Risotto alla Milanese or crusty bread to soak up the delicious sauce. It’s perfect for a Sunday dinner that will leave everyone satisfied.

Frittata di Pasta (Pasta Frittata)

Frittata di Pasta is a clever and delicious way to repurpose leftover pasta into a satisfying meal. This Italian dish is made by combining leftover pasta with eggs, cheese, and vegetables, then frying it until golden and crispy. It’s a wonderful, simple meal that can be served for breakfast, lunch, or dinner. Frittata di Pasta is especially great for a Sunday dinner when you want to enjoy something light but hearty at the same time.

Ingredients:

• 3 cups leftover cooked pasta (spaghetti, penne, or any type)
• 6 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, beat the eggs and stir in the Parmesan, mozzarella, salt, and pepper.
2. Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
3. Add the leftover pasta to the skillet and toss to combine with the vegetables.
4. Pour the egg mixture over the pasta, making sure it’s evenly distributed. Cook for about 5 minutes until the edges begin to set.
5. Carefully flip the frittata by placing a plate over the skillet and inverting it, then sliding it back into the skillet to cook the other side. Cook for another 5-7 minutes until golden and crispy.
6. Garnish with fresh parsley and serve warm.

Frittata di Pasta is a fantastic way to give leftover pasta a new life, turning it into a dish that’s both comforting and flavorful. The combination of eggs, cheese, and vegetables makes it a balanced meal that’s satisfying without being heavy. It’s quick to prepare, and you can customize it with whatever ingredients you have on hand. Whether served as a light dinner or a hearty breakfast, this dish is a delightful addition to any Sunday meal.

Note: More recipes are coming soon!