50+ Easy and Delicious Sunday Italian Recipes to Enjoy with Family

There’s something magical about Sundays in an Italian home.

The aroma of slow-cooked dishes fills the air, and the entire family gathers around the table to enjoy comforting, flavorful meals that have been passed down through generations.

Italian cuisine is known for its bold flavors, fresh ingredients, and rich culinary history, making it the perfect way to spend a leisurely Sunday.

Whether you’re craving a hearty pasta, a savory roast, or a decadent dessert, Italian recipes offer endless possibilities to create a meal that brings warmth and joy to your dining table.

In this collection of 50+ Sunday Italian recipes, we’ve gathered a variety of traditional and contemporary dishes that will transform your Sunday into a celebration of Italian cooking.

From classic comfort foods like lasagna and osso buco to lighter options such as gnocchi and risotto, these recipes are perfect for any family gathering or a quiet meal at home.

Whether you’re a seasoned cook or a beginner, these recipes will bring the essence of Italy right into your kitchen. Let’s explore the perfect Sunday Italian feast!

50+ Easy and Delicious Sunday Italian Recipes to Enjoy with Family

Italian cuisine is all about making the most of fresh, quality ingredients and creating dishes that bring people together.

These 50+ Sunday Italian recipes offer a delightful range of meals that can be tailored to suit any taste and occasion.

Whether you’re cooking for your family, friends, or enjoying a quiet meal, the flavors and techniques behind these recipes will elevate your Sunday dining experience.

From the comforting embrace of pasta dishes to the bold, rustic flavors of roasted meats and vibrant salads, you’ll find something to suit every craving.

As you try out these recipes, you’ll find that Italian cooking is not just about food; it’s about creating memories, building traditions, and celebrating the joys of good company and great meals.

So gather your ingredients, put on some music, and transform your Sunday into an Italian feast full of love, laughter, and unforgettable flavors!

Sunday Italian Pasta al Forno

This hearty and satisfying baked pasta dish is perfect for a Sunday family meal. The layers of pasta, rich tomato sauce, melted cheese, and savory meats create a comforting dish that brings together all the best elements of Italian cuisine. It’s an ideal make-ahead meal, allowing the flavors to develop as it bakes in the oven.

Ingredients:

• 1 lb rigatoni pasta
• 2 tablespoons olive oil
• 1 lb ground beef
• 1/2 lb Italian sausage, casing removed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• 1/2 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the ground beef and sausage. Cook, breaking it up with a spoon until browned. Add the onion and garlic, cooking for another 3-4 minutes until soft and fragrant.
4. Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Simmer for 20 minutes, allowing the sauce to thicken and develop its flavor.
5. In a large mixing bowl, combine the cooked pasta with the meat sauce and ricotta cheese. Stir to combine.
6. Transfer half of the pasta mixture into a baking dish. Sprinkle with half of the mozzarella and Parmesan. Repeat with the remaining pasta mixture and cheeses.
7. Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.

The Sunday Pasta al Forno is a quintessential Italian comfort dish, bringing joy to the table with its combination of flavors and textures. The layers of pasta and rich sauce create a balanced, satisfying meal, while the melted cheese adds a delicious gooey finish. It’s an easy, make-ahead option that allows for minimal fuss while ensuring maximum flavor. Serve it with a simple salad and garlic bread for the perfect Sunday feast.

Sunday Osso Buco

Osso Buco, a traditional Milanese dish of braised veal shanks, is a flavorful and elegant meal perfect for a Sunday gathering. Slow-cooked in a rich broth with vegetables, wine, and herbs, the tender meat falls off the bone and is complemented by a vibrant gremolata topping.

Ingredients:

• 4 veal shanks, bone-in
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup white wine
• 2 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1 tablespoon lemon zest
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon garlic, minced

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Season the veal shanks generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the veal shanks on all sides, about 8-10 minutes. Remove from the pot and set aside.
3. Add the onion, carrots, and celery to the pot, cooking for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
4. Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 5 minutes.
5. Return the veal shanks to the pot. Add the beef broth, crushed tomatoes, thyme, rosemary, and bay leaf. Bring to a simmer, then cover the pot and transfer to the oven.
6. Braise the veal for 2-2.5 hours, until the meat is tender and easily falls off the bone.
7. For the gremolata, combine the lemon zest, parsley, and garlic in a small bowl. Sprinkle over the osso buco just before serving.

Osso Buco is a stunning and indulgent dish that embodies the essence of Italian cooking. The slow braising process ensures the veal becomes melt-in-your-mouth tender, and the rich sauce is full of depth and flavor. The fresh gremolata adds a bright, zesty contrast, enhancing the dish’s richness. This dish pairs wonderfully with risotto or polenta, making it a show-stopping centerpiece for a Sunday dinner.

Sunday Tiramisu

Tiramisu is the quintessential Italian dessert, offering a perfect balance of creamy mascarpone, rich coffee-soaked ladyfingers, and a dusting of cocoa powder. It’s a delightful treat that’s simple to prepare and always a crowd-pleaser, making it an excellent choice for a Sunday celebration.

Ingredients:

• 1 cup brewed coffee, cooled
• 1/4 cup rum or coffee liqueur (optional)
• 1 package (7 oz) ladyfingers
• 2 cups mascarpone cheese
• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder, for dusting

Instructions:

1. In a shallow dish, combine the brewed coffee and rum or coffee liqueur (if using). Set aside.
2. In a large bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form. In another bowl, mix the mascarpone cheese until smooth.
3. Gently fold the whipped cream into the mascarpone, being careful not to deflate the cream.
4. Quickly dip the ladyfingers into the coffee mixture, one at a time, making sure they are not soaked too long. Arrange them in a single layer in the bottom of a 9×9-inch serving dish.
5. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
6. Cover and refrigerate the tiramisu for at least 4 hours or overnight, allowing the flavors to meld.
7. Before serving, dust the top with cocoa powder.

Tiramisu is a classic Italian dessert that never fails to impress. The combination of espresso-soaked ladyfingers and creamy mascarpone makes it a rich yet balanced treat. Its simplicity and elegance make it a perfect ending to a Sunday meal. The longer it sits, the better the flavors develop, making it an ideal make-ahead dessert for a stress-free finish to your Italian-inspired Sunday dinner.

Sunday Caponata

Caponata is a traditional Sicilian eggplant dish that combines sweet, sour, and savory flavors in a satisfying medley. This vegetable stew, often served as an appetizer or side dish, is perfect for a Sunday meal. The mix of eggplant, tomatoes, olives, and capers brings out a delicious complexity that pairs beautifully with crusty bread.

Ingredients:

• 2 medium eggplants, diced
• Salt, to taste
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons capers, drained
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• Fresh basil leaves, for garnish

Instructions:

1. Place the diced eggplant in a colander and sprinkle with salt. Let it sit for about 30 minutes to draw out excess moisture, then rinse and pat dry.
2. In a large skillet, heat olive oil over medium heat. Add the eggplant and sauté until golden and softened, about 10 minutes. Remove the eggplant from the skillet and set aside.
3. In the same skillet, add the onion, celery, and garlic, cooking for 5-7 minutes until softened and fragrant.
4. Stir in the diced tomatoes, olives, capers, red wine vinegar, and sugar. Simmer for 10 minutes, allowing the flavors to meld together.
5. Return the eggplant to the skillet and mix well. Continue to cook for another 10 minutes, until the sauce thickens and the vegetables are tender.
6. Garnish with fresh basil leaves and serve at room temperature or chilled.

Caponata is a flavorful, vegetable-rich dish that showcases the depth of Italian cooking. The balance between the sweetness of the sugar, the tartness of the vinegar, and the briny notes from the olives and capers creates a complex, satisfying flavor profile. It can be served as an appetizer or alongside roasted meats, making it a versatile addition to your Sunday spread. This dish also keeps well in the refrigerator, so you can enjoy it for days to come.

Sunday Polenta with Mushroom Ragù

Polenta with mushroom ragù is a hearty, earthy dish that embodies the flavors of northern Italy. The creamy, soft polenta provides the perfect base for the rich, savory mushroom ragù, making this a comforting meal for a relaxing Sunday dinner.

Ingredients:

• 1 cup polenta
• 4 cups water
• 1 tablespoon butter
• Salt, to taste
• 2 tablespoons olive oil
• 1 lb mixed mushrooms (e.g., cremini, shiitake, porcini), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup red wine
• 1 can (14 oz) diced tomatoes
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped
• Parmesan cheese, for serving

Instructions:

1. Bring the water to a boil in a large saucepan. Slowly whisk in the polenta, reduce the heat to low, and cook, stirring frequently, for 20-25 minutes, until thickened and tender. Stir in the butter and season with salt. Keep warm.
2. While the polenta is cooking, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their moisture and begin to brown, about 10 minutes.
3. Add the onion and garlic to the skillet, cooking for another 3-4 minutes until softened.
4. Pour in the red wine and let it reduce for 2-3 minutes. Add the diced tomatoes, thyme, and salt, and simmer for 10-15 minutes, until the sauce thickens and the mushrooms are tender.
5. To serve, spoon the polenta onto plates and top with the mushroom ragù. Sprinkle with fresh parsley and grated Parmesan cheese.

Polenta with mushroom ragù is a deeply comforting dish that makes for a perfect Sunday meal. The creamy, rich texture of the polenta complements the hearty mushroom ragù, creating a satisfying and indulgent dish. The earthy flavors of the mushrooms, enhanced by the wine and tomatoes, bring a depth of flavor that is ideal for a relaxed Sunday dinner. Serve this with a simple green salad to balance the richness of the meal.

Sunday Margherita Pizza

Margherita pizza is a classic, beloved by many for its simple yet delightful combination of fresh ingredients. With a crispy, thin crust, tangy tomato sauce, creamy mozzarella, and fresh basil, it’s the perfect pizza for a laid-back Sunday evening with family or friends.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1 cup tomato sauce (preferably San Marzano)
• 8 oz fresh mozzarella cheese, sliced
• Fresh basil leaves
• Extra virgin olive oil, for drizzling
• Salt, to taste
• Ground black pepper, to taste

Instructions:

1. Preheat the oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface to your desired thickness. Place it on a baking sheet or pizza stone.
3. Spread a thin layer of tomato sauce evenly over the dough, leaving a small border around the edges.
4. Arrange the mozzarella slices evenly on top of the sauce.
5. Bake in the preheated oven for 10-12 minutes, until the crust is golden and the cheese is melted and bubbly.
6. Remove the pizza from the oven and top with fresh basil leaves. Drizzle with extra virgin olive oil and season with salt and black pepper to taste.

Margherita pizza is the epitome of simplicity and elegance. The balance of the fresh mozzarella, the tangy tomato sauce, and the aromatic basil makes this pizza irresistible. It’s a dish that’s both comforting and light, perfect for a Sunday meal that doesn’t require too much time or effort. Whether you’re serving it with a glass of wine or enjoying it with family, this pizza is sure to be a hit every time.

Sunday Minestrone Soup

Minestrone soup is a classic Italian dish that brings together an array of seasonal vegetables, beans, and pasta in a comforting, hearty broth. This vegetable-forward soup is nutritious, filling, and bursting with flavors, making it the perfect dish for a relaxed Sunday meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 potato, peeled and diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1/2 cup small pasta (e.g., ditalini or elbow macaroni)
• 1 cup spinach, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish
• Grated Parmesan, for serving (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until fragrant and softened.
2. Add the carrots, celery, zucchini, and potato, and cook for another 5-7 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, beans, thyme, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the vegetables are tender.
4. Add the pasta and spinach, and cook for an additional 10 minutes, until the pasta is tender.
5. Serve hot, garnished with fresh basil and a sprinkle of grated Parmesan.

Minestrone soup is the ultimate Italian comfort food, offering a perfect balance of fresh vegetables, legumes, and pasta in a flavorful broth. It’s a versatile dish that can be made year-round, incorporating whatever vegetables are in season. This soup is not only satisfying but also healthy, making it an excellent choice for a Sunday meal that everyone can enjoy. The addition of beans provides a boost of protein, while the pasta adds heartiness. It pairs perfectly with crusty bread for dipping.

Sunday Chicken Piccata

Chicken Piccata is a simple yet elegant Italian dish featuring lightly pan-fried chicken breasts in a tangy lemon and caper sauce. This dish is quick to make and packed with flavor, making it ideal for a Sunday dinner when you want something delicious but not too time-consuming.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/4 cup lemon juice
• 1 tablespoon capers, drained
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the white wine, scraping up any browned bits from the bottom. Stir in the lemon juice and capers, and simmer for 2-3 minutes to reduce the sauce slightly.
4. Add the butter, stirring until melted and the sauce becomes smooth and glossy.
5. Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2-3 minutes to allow the chicken to soak up the flavors.
6. Serve hot, garnished with fresh parsley.

Chicken Piccata is a bright and flavorful dish that is both elegant and easy to prepare. The combination of lemon, capers, and white wine creates a tangy sauce that perfectly complements the tender chicken. This dish is perfect for a Sunday dinner when you want to serve something that feels special but doesn’t require hours of preparation. It pairs beautifully with a side of pasta, rice, or sautéed vegetables for a complete and satisfying meal.

Sunday Frittata with Roasted Vegetables

A frittata is a versatile Italian egg dish that can be filled with a variety of ingredients, from meats to cheeses to vegetables. This Sunday frittata with roasted vegetables is perfect for a brunch or light dinner, offering a nutritious, flavorful, and satisfying meal with minimal effort.

Ingredients:

• 8 large eggs
• 1/2 cup milk or cream
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 small red onion, sliced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, whisk together the eggs, milk or cream, salt, and pepper. Set aside.
2. Heat olive oil in a skillet over medium heat. Add the red onion, bell pepper, and zucchini, and sauté for 5-7 minutes until softened and slightly caramelized.
3. Add the cherry tomatoes and cook for an additional 2 minutes, just to warm them through.
4. Pour the egg mixture over the vegetables in the skillet, stirring gently to combine. Allow the eggs to set for 3-4 minutes on the stovetop.
5. Sprinkle the frittata with fresh basil and grated Parmesan cheese.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the eggs are fully set and the top is lightly golden.
7. Remove from the oven and let it cool for a few minutes before slicing.

This vegetable-packed frittata is a perfect dish for a Sunday brunch or light dinner. The combination of roasted vegetables and fresh basil adds layers of flavor to the rich and creamy eggs. It’s an incredibly flexible recipe, allowing you to use whatever vegetables are in season or on hand. Serve it with a side salad or crusty bread for a well-rounded meal that’s sure to please everyone at the table. The frittata is also great for leftovers, making it an excellent dish to prepare ahead of time.

Sunday Lasagna

Lasagna is a classic Italian comfort food, known for its layers of pasta, rich meat sauce, creamy béchamel, and gooey melted cheese. This Sunday lasagna is an indulgent, satisfying dish that’s perfect for a family gathering or special meal. With its hearty layers and savory flavors, it’s sure to be a crowd-pleaser.

Ingredients:

• 12 lasagna noodles, cooked and drained
• 1 lb ground beef
• 1 lb ground pork
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• Salt and pepper, to taste
• 1/2 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 16 oz ricotta cheese
• 3 cups shredded mozzarella cheese
• 2 cups béchamel sauce (recipe below)

Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper, to taste
• A pinch of ground nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes. Slowly add the milk, whisking continuously until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the ground beef and pork, cooking until browned. Remove the meat and set aside.
4. In the same skillet, sauté the onion and garlic until soft, about 5 minutes. Add the crushed tomatoes, tomato paste, red wine, oregano, basil, salt, and pepper. Simmer for 20 minutes, allowing the sauce to reduce and thicken.
5. In a baking dish, spread a thin layer of meat sauce on the bottom. Layer lasagna noodles, ricotta cheese, mozzarella, meat sauce, and béchamel. Repeat the layers, finishing with a layer of béchamel and mozzarella on top.
6. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve.

Lasagna is the epitome of Italian comfort food, combining rich layers of meat sauce, creamy béchamel, and melty cheese. The depth of flavor from the tomato sauce and the richness of the béchamel sauce creates a well-balanced dish that’s perfect for a leisurely Sunday dinner. It’s a hearty, filling meal that will keep everyone satisfied, and it’s ideal for making ahead of time. Leftover lasagna tastes even better the next day, as the flavors have time to meld together.

Sunday Osso Buco

Osso Buco, a traditional Italian dish from Lombardy, features braised veal shanks cooked in a flavorful broth of white wine, vegetables, and broth until tender. Served with gremolata, a fresh herb garnish, Osso Buco is a celebratory dish that’s perfect for a Sunday family meal.

Ingredients:

• 4 veal shanks, bone-in
• Salt and pepper, to taste
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped

Gremolata:

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

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off the excess.
3. In a large Dutch oven, heat olive oil over medium-high heat. Brown the veal shanks on all sides, about 5-7 minutes. Remove the veal and set aside.
4. In the same pot, add the onion, carrots, celery, and garlic, cooking until softened, about 8 minutes.
5. Pour in the white wine, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, beef broth, bay leaf, and thyme. Return the veal shanks to the pot and spoon some sauce over them.
6. Cover the Dutch oven and transfer it to the oven. Braise for 2.5 to 3 hours, until the veal is fork-tender and the meat is beginning to fall off the bone.
7. To make the gremolata, mix the parsley, lemon zest, and garlic in a small bowl.
8. Serve the veal shanks hot, spooning the sauce over the meat and sprinkling with gremolata.

Osso Buco is an indulgent dish with rich, tender meat that falls off the bone after hours of slow braising. The addition of gremolata brightens the dish, giving it a fresh, zesty finish that contrasts beautifully with the savory flavors. This dish is ideal for a Sunday meal when you have time to let it cook low and slow. It’s perfect for a family gathering or a special occasion, and it pairs well with risotto or polenta to soak up the delicious sauce.

Sunday Tiramisu

Tiramisu is a classic Italian dessert made with layers of coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder. This indulgent dessert is the perfect way to end a Sunday meal, offering a rich, coffee-flavored treat that’s both creamy and light.

Ingredients:

• 1 cup strong brewed coffee, cooled
• 1/4 cup rum or coffee liqueur (optional)
• 6 large egg yolks
• 1/2 cup sugar
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 30-40 ladyfingers
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings, for garnish (optional)

Instructions:

1. In a shallow bowl, combine the coffee and rum or coffee liqueur. Set aside.
2. In a large bowl, whisk the egg yolks and sugar until thick and pale. Add the mascarpone cheese and vanilla extract, mixing until smooth and well combined.
3. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture.
4. Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long.
5. Arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch dish. Spread half of the mascarpone mixture over the ladyfingers.
6. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
7. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
8. Before serving, dust the top with cocoa powder and garnish with chocolate shavings, if desired.

Tiramisu is the ultimate Italian dessert, combining the richness of mascarpone with the bold flavor of coffee and the subtle sweetness of the whipped cream. Its layers of texture—from the soft, coffee-soaked ladyfingers to the creamy mascarpone filling—create a perfect balance of flavors. It’s a wonderful way to end a Sunday meal, and it’s even better the next day as the flavors have time to meld. Tiramisu is a crowd-pleaser that’s always a hit at family gatherings or dinner parties.

Sunday Gnocchi with Sage Butter

Gnocchi is a traditional Italian dish made from soft, pillowy dumplings that melt in your mouth. When paired with a fragrant sage butter sauce, it becomes a rich and comforting dish perfect for a Sunday meal. This recipe combines simplicity with elegance, highlighting the delicate texture of the gnocchi.

Ingredients:

• 1 lb (450 g) potato gnocchi (store-bought or homemade)
• 4 tablespoons unsalted butter
• 10-12 fresh sage leaves
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh thyme, for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, or until the gnocchi float to the surface, indicating they’re done. Use a slotted spoon to transfer the gnocchi to a colander and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes, until they become crispy and the butter turns a golden brown. Be careful not to burn the butter.
3. Add the cooked gnocchi to the skillet, tossing gently to coat them in the sage butter sauce. Season with salt and pepper to taste.
4. Transfer to a serving dish and sprinkle with grated Parmesan cheese and fresh thyme, if desired. Serve immediately.

Gnocchi with sage butter is the perfect comfort food for a relaxed Sunday dinner. The rich, nutty flavor of the browned butter, complemented by the crisp sage leaves, brings out the best in the soft gnocchi. This dish is simple to prepare yet feels indulgent, making it ideal for both family gatherings and intimate meals. The addition of Parmesan enhances the savory profile of the dish, and a garnish of fresh thyme adds a subtle herbal note that completes the experience.

Sunday Veal Milanese

Veal Milanese is a popular Italian dish consisting of veal cutlets that are breaded and fried until golden and crispy. It’s a versatile dish that can be served with a simple salad, pasta, or even a squeeze of lemon to add brightness. This is a classic Sunday dinner dish that feels special but is easy to prepare.

Ingredients:

• 4 veal cutlets (about 1/2 inch thick)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs (preferably homemade or panko)
• 1/4 cup grated Parmesan cheese
• 1/4 cup vegetable oil
• 2 tablespoons unsalted butter
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the veal cutlets with salt and pepper on both sides.
2. Dredge the veal cutlets in flour, shaking off the excess. Dip them in the beaten eggs, then coat them with a mixture of breadcrumbs and grated Parmesan cheese.
3. In a large skillet, heat the vegetable oil and butter over medium heat. Once hot, add the veal cutlets and cook for 3-4 minutes per side, until golden brown and crispy. Remove from the skillet and drain on paper towels.
4. Serve the veal cutlets hot, garnished with fresh parsley and lemon wedges for squeezing over the top.

Veal Milanese is a deliciously crispy, golden dish that’s perfect for a Sunday meal. The tender veal, lightly coated in breadcrumbs and Parmesan, creates a satisfying crunch, while the buttery frying gives the meat a rich flavor. The freshness of lemon and parsley brings brightness and balance to the dish, making it an ideal choice for a hearty yet light Sunday dinner. It pairs beautifully with a simple salad or roasted vegetables for a well-rounded meal.

Sunday Panna Cotta

Panna Cotta is a creamy, delicate Italian dessert that’s simple to make but always impressive. This custard-like dessert can be flavored with vanilla, citrus, or even coffee, and is often served with a fresh fruit compote or caramel sauce. It’s the perfect sweet treat to end a Sunday meal.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
• 1 packet (about 2 1/4 teaspoons) unflavored gelatin
• 3 tablespoons cold water
• Fresh berries or fruit compote, for serving

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Add the vanilla bean and its seeds (or vanilla extract). Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar dissolves. Do not let it boil.
2. While the cream mixture is heating, sprinkle the gelatin over cold water in a small bowl and let it sit for 5 minutes to bloom.
3. Remove the cream mixture from the heat and discard the vanilla bean. Stir in the bloomed gelatin, mixing until it completely dissolves.
4. Pour the mixture into small ramekins or serving glasses and refrigerate for at least 4 hours, or until the panna cotta is fully set.
5. Before serving, top with fresh berries or fruit compote for added sweetness and color.

Panna Cotta is a wonderfully light yet indulgent dessert that offers a smooth, creamy texture. Its versatility makes it an excellent choice for a Sunday dinner, as you can easily customize the flavors with your favorite extracts or toppings. The addition of fresh fruit compote or berries adds a refreshing contrast to the richness of the cream. It’s a simple dessert that looks elegant and is sure to impress any guests or family members.

Note: More recipes​ are coming soon!