131 italian bread recipes

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

Italian stromboli stuffed with salami, capicola, provolone, and mozzarella in rolled bread dough. A Dijon mustard layer and oregano add a sharp, herby kick.

Chicken livers simmered in butter with prosciutto and sage, perched on sautéed bread triangles, and drizzled with a Marsala wine pan sauce. An Italian classic ready in 20 minutes for two.

Italian stromboli with ham, salami, provolone, pepperoni, and mushrooms wrapped in a braided bread loaf. Made easy with frozen bread dough, baked golden, and sliced like a pizza loaf.

Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.

Layered sausage and macaroni casserole with mushrooms, cottage cheese, and Italian herbs, topped with bread crumbs. A hearty weeknight bake with big savory flavor.

Stuffed Italian chicken rolls with mozzarella and pastrami, pounded thin, rolled up, and baked with a crispy Parmesan bread crumb coating. Freezer-friendly and ready in about an hour.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Crispy breaded veal cutlets pan-fried golden, layered with marinara, Parmigiano, and melted mozzarella. A classic Italian-American main in 40 minutes.

Eggplant Siciliano layers eggplant, Italian sausage, marinara, mozzarella, and Romano lasagna-style. No breading, no frying. A heartier, meatier cousin of eggplant Parmesan baked in the upper third of the oven.

Eggplant Napoli baked in layers with homemade oregano tomato sauce and melted cheese. A simple Italian-style eggplant casserole with no breading required.

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

Bagna cauda, a warm Italian dip of olive oil, butter, garlic, and anchovies simmered until silky. Served fondue-style with fresh vegetables and crusty bread.

Simple and easy sauce to spoon over Chicken ... best served over baked or fried cutlets that have been prepared by first dusting with flour, dipped in beaten egg, and rolled in either Italian seasoned crumbs or Panko bread crumbs.

One-pot egg noodles cooked in golden onion soup broth and tossed with garlic bread crumbs, parsley, and parmesan. A pantry-friendly Italian-style pasta ready in 30 minutes.

Eggs poached in a simple Roman-style red sauce with tomatoes, mushrooms, onions, and garlic. A rustic Italian shakshuka-style dish perfect for brunch, served with crusty French bread.