A simple filling of fancy ham and cheese for this hat-shaped pasta is complemented here by a nutty brown-butter sauce.
Crumbed chicken and crisp slaw tucked into a bun - what's not to love? Dress the slaw just before serving for maximum crunch.
This tangy lemon-scented cake is just as good served a day or two after baking as it is served warm, although once you smell it cooking, it might not last that long.
The rolls of casarecce are ideal for lighter sauces or cheeses, such as the mozzarella here, which melts into them as it warms. Strozzapreti makes a great substitute. Need some tips on preparing artichokes? Read our guide.
Using canned white beans makes this dish super-quick to whip up, but if you have the time to soak dried white beans a day ahead by all means do so. If the beetroot have any small, tender leaves, toss them in the salad, too, and give the fish a quick toss in the pan or sear it on the grill if you'd prefer to eat it cooked.
We've baked some of the ricotta in this salad to add texture, and kept the remaining fresh for its beautiful creaminess. This is certainly a meal in its own right, but it would also be excellent served alongside grilled bistecca.
These large shells are often stuffed with meat, baked and served with a butter or tomato sauce. They're also great vehicles for a chunky ragu. Here they cradle a white ragu - that is, with no tomato - of veal enriched with anchovies and white wine.
Tuna cooked slowly in oil has an incredible texture and it flakes apart in beautiful large pieces. The tuna here will be more than you need, but it's excellent flaked through salads or pasta. As an alternative, buy good canned tuna in oil.
Gigli, meaning lilies, resemble a small calla lily. According to Oretta Zanini de Vita in her Encyclopedia of Pasta, "The shape is both pleasing to the eye and functional: it must not break during cooking and, above all, must collect the sauce." Mint is a foil for the salty, rich pancetta, but parsley, tarragon and basil would also work beautifully.