21 Delicious Nonna Pia Recipes for Family Gatherings

Gather around the table, because Nonna Pia’s recipes are about to bring your family gatherings to life! From heartwarming comfort foods to quick, crowd-pleasing dinners, each dish is a treasure trove of flavor and love. Whether you’re planning a cozy weekend meal or a festive holiday feast, these 21 delicious recipes promise to make every bite memorable. Ready to cook up some joy? Let’s dive into Nonna Pia’s culinary magic!

Nonna Pia’s Classic Lasagna

Nothing brings back memories of my childhood like the aroma of Nonna Pia’s Classic Lasagna wafting through the house. It’s a dish that feels like a warm hug, with layers of pasta, rich meat sauce, and creamy béchamel that come together in perfect harmony. I remember sneaking into the kitchen to steal a bite before dinner, a tradition I’ve passed down to my own kids.

Ingredients

• 1 lb ground beef (I like to use 80/20 for that perfect fat content)
• 1 jar (24 oz) marinara sauce (Nonna always said, ‘The simpler, the better’)
• 12 lasagna noodles (no-boil noodles are a game-changer for busy weeknights)
• 15 oz ricotta cheese (whole milk for extra creaminess)
• 1 large egg (room temperature blends smoother into the ricotta)
• 3 cups shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup grated Parmesan cheese (the real deal, none of that pre-shredded stuff)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp salt (to season the meat sauce just right)
• 1/2 tsp black pepper (freshly ground, if you please)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat, then add 1 lb ground beef, breaking it apart with a spoon as it browns.
3. Once the beef is no longer pink, add 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper, stirring for about 1 minute until fragrant.
4. Pour in 24 oz marinara sauce, reduce heat to low, and let simmer for 10 minutes, stirring occasionally.
5. In a bowl, mix 15 oz ricotta cheese with 1 large egg until well combined for your creamy layer.
6. Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish, then layer 4 lasagna noodles on top.
7. Add half the ricotta mixture, spreading evenly, followed by a third of the mozzarella and a sprinkle of Parmesan.
8. Repeat the layers: meat sauce, noodles, ricotta, cheeses, ending with a final layer of noodles, meat sauce, and the remaining mozzarella and Parmesan.
9. Cover with foil and bake for 25 minutes, then remove foil and bake for another 15 minutes until bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing to allow the layers to set perfectly.

Cheesy, hearty, and utterly comforting, Nonna Pia’s Classic Lasagna is a crowd-pleaser that never fails to impress. Serve it with a crisp green salad and a glass of red wine for a meal that feels like a celebration.

Nonna Pia’s Homemade Pasta Sauce

Few things bring me as much joy as simmering a pot of Nonna Pia’s Homemade Pasta Sauce on a lazy afternoon. It’s a recipe passed down through generations, and every time I make it, I’m reminded of the cozy kitchen where I first learned to cook.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, finely diced (I swear, the finer the dice, the sweeter the sauce)
• 3 garlic cloves, minced (because more garlic is always better)
• 28 oz can of whole San Marzano tomatoes (crushed by hand, skins and all, for that rustic texture)
• 1 tsp salt (start with this, you can always add more later)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1/4 cup fresh basil leaves, torn (save a few for garnish, it’s worth it)

Instructions

1. Heat the olive oil in a large saucepan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for just 30 seconds until fragrant—don’t let it brown!
4. Pour in the hand-crushed tomatoes, salt, and pepper, then bring to a gentle simmer.
5. Reduce heat to low and let the sauce simmer uncovered for 45 minutes, stirring occasionally. Tip: If the sauce starts to stick, a splash of water can save the day.
6. Remove from heat and stir in the torn basil leaves. Tip: Letting the sauce sit for 10 minutes before serving deepens the flavors.
7. Serve over your favorite pasta. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.

Delightfully rich and velvety, this sauce clings to every strand of pasta, offering a perfect balance of sweet and savory. Try it with a sprinkle of Parmesan and a drizzle of olive oil for an extra touch of indulgence.

Nonna Pia’s Secret Meatballs

Growing up, the aroma of Nonna Pia’s meatballs simmering in her secret sauce was the highlight of my visits. Today, I’m sharing her cherished recipe, tweaked just a bit to fit our modern kitchens without losing its soul.

Ingredients

• 1 lb ground beef (Nonna insisted on 80/20 for the perfect fat ratio)
• 1/2 cup breadcrumbs (I like to use day-old sourdough for a slight tang)
• 1/4 cup grated Parmesan (the real deal, none of that pre-shredded stuff)
• 1 large egg (room temp, it binds better)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tsp salt (Nonna would say ‘a pinch’, but let’s be precise)
• 1/2 tsp black pepper (freshly ground, please)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 cup marinara sauce (homemade or your favorite jarred brand)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix gently with your hands until just combined—overmixing makes tough meatballs.
2. Shape the mixture into 1.5-inch balls. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary.
4. Brown the meatballs on all sides, about 2 minutes per side. They don’t need to be cooked through yet—just beautifully golden.
5. Pour the marinara sauce over the meatballs, reduce the heat to low, and simmer covered for 20 minutes. The sauce should bubble gently.
6. Uncover and simmer for an additional 5 minutes to slightly thicken the sauce. Tip: Give the pan a gentle shake now and then to keep the meatballs from sticking.

Unbelievably tender and packed with flavor, these meatballs are a testament to Nonna Pia’s wisdom. Serve them over a heap of spaghetti or tucked into a crusty roll for a meatball sub that’ll make you weep with joy.

Nonna Pia’s Rustic Italian Bread

Just last summer, I found myself in the heart of Tuscany, where the aroma of freshly baked bread wafted through the air at all hours. It was there I learned the secrets of Nonna Pia’s Rustic Italian Bread, a recipe passed down through generations. Today, I’m sharing this cherished recipe with you, hoping it brings a slice of Italian warmth into your home.

Ingredients

• 4 cups all-purpose flour (I swear by King Arthur for its consistency)
• 1 1/2 cups warm water (about 110°F, just warm to the touch)
• 2 tsp active dry yeast (I keep mine in the fridge to extend its life)
• 1 tbsp sugar (a little sweetness to wake up the yeast)
• 1 1/2 tsp salt (sea salt adds a nice depth)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)

Instructions

1. In a large bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be too old.
2. Add the olive oil and salt to the yeast mixture, stirring gently to combine.
3. Gradually mix in the flour, one cup at a time, until a shaggy dough forms. Tip: Resist the urge to add more flour; the dough should be slightly sticky.
4. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: Use the heel of your hand to push the dough away, then fold it back over itself.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough, shape it into a round loaf, and place it on a parchment-lined baking sheet. Let it rise again for 30 minutes.
7. Preheat your oven to 375°F. Before baking, slash the top of the loaf with a sharp knife to allow for expansion.
8. Bake for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Absolutely nothing compares to the crackle of this bread’s crust as it cools, revealing a soft, airy interior. Serve it warm with a drizzle of olive oil and a sprinkle of sea salt for a simple yet unforgettable treat.

Nonna Pia’s Tiramisu

There’s something magical about Nonna Pia’s Tiramisu that transports me straight to her cozy kitchen in Italy every time I take a bite. It’s not just a dessert; it’s a hug in a dish, with layers of coffee-soaked ladyfingers and creamy mascarpone that whisper secrets of old-world charm.

Ingredients

• 6 large egg yolks (I swear by room temp eggs for a smoother blend)
• 3/4 cup granulated sugar (just the right amount to sweeten without overpowering)
• 2/3 cup milk (whole milk makes it luxuriously creamy)
• 1 1/4 cups heavy cream (chilled, for peaks that stand tall)
• 1 lb mascarpone cheese (the star of the show, always full-fat)
• 2 cups strong brewed coffee, cooled (I use a dark roast for depth)
• 24 ladyfingers (crisp on the outside, ready to soak up the coffee)
• Unsweetened cocoa powder (for that final dusting of love)

Instructions

1. In a medium bowl, whisk together the egg yolks and sugar until pale and thick, about 5 minutes. Patience here pays off in silkiness.
2. Heat the milk in a small saucepan over medium heat until just simmering, then gradually whisk into the egg mixture to temper. Return to the saucepan and cook over low heat, stirring constantly, until slightly thickened, about 5-7 minutes. Tip: Don’t rush this; it’s the foundation of your cream.
3. Remove from heat and let cool to room temperature, then fold in the mascarpone until smooth. A gentle hand keeps it airy.
4. In a separate bowl, beat the heavy cream to stiff peaks, then fold into the mascarpone mixture. This is where the magic gets fluffy.
5. Quickly dip each ladyfinger into the coffee (1-2 seconds per side) and layer in a 9×13-inch dish. Tip: Over-soaking leads to a soggy tiramisu—no one wants that.
6. Spread half the mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.
7. Chill for at least 4 hours, or overnight. The wait is tough, but it’s worth it for the flavors to marry.
8. Before serving, dust generously with cocoa powder. A fine-mesh sieve gives you that professional, even sprinkle.

Nonna Pia’s Tiramisu is a dreamy escape with every forkful—creamy, coffee-kissed, and just the right amount of sweet. Serve it in elegant glasses for a twist that’ll have your guests swooning.

Nonna Pia’s Minestrone Soup

Waking up to the crisp air of late summer mornings always has me craving a bowl of something hearty and comforting, and nothing hits the spot quite like my Nonna Pia’s Minestrone Soup. It’s a recipe passed down through generations, tweaked here and there, but always brimming with love and the freshest ingredients.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 medium onion, diced (I swear, the sharper the knife, the fewer the tears)
• 2 carrots, peeled and chopped into half-moons (organic ones taste sweeter, in my opinion)
• 2 celery stalks, diced (don’t skip these; they’re the unsung heroes of flavor)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my favorite for their sweetness and acidity)
• 4 cups vegetable broth (homemade if you have it, but store-bought works in a pinch)
• 1 cup small pasta like ditalini (I love how these little tubes hold onto the broth)
• 1 can (15 oz) cannellini beans, drained and rinsed (for that creamy texture)
• 2 cups fresh spinach (toss it in at the end for a pop of color and nutrients)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1/2 cup freshly grated Parmesan cheese (for serving, because cheese makes everything better)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and cook until fragrant, about 30 seconds (tip: don’t let it brown or it’ll turn bitter).
4. Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to a simmer and add the pasta, cooking according to package instructions minus 1 minute (tip: the pasta will continue to cook in the hot soup).
6. Stir in the cannellini beans and spinach, cooking just until the spinach wilts, about 2 minutes (tip: add the spinach last to preserve its vibrant color).
7. Season with salt and pepper to taste, then ladle into bowls.
8. Serve with a generous sprinkle of Parmesan cheese on top.

You’ll love how the flavors meld together in this soup, with each spoonful offering a little bit of everything. The pasta adds a satisfying chew, while the beans and vegetables make it hearty enough for a meal. Try serving it with a slice of crusty bread for dipping—it’s a game changer.

Nonna Pia’s Chicken Parmesan

Zesty and comforting, Nonna Pia’s Chicken Parmesan is a dish that takes me back to my childhood summers in New Jersey. There’s something magical about the crispy, golden breadcrumbs giving way to tender chicken, all smothered in a rich, homemade marinara sauce.

Ingredients

• 4 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup all-purpose flour (for that perfect dredge)
• 2 large eggs (room temperature eggs blend better with the breadcrumbs)
• 1 cup Italian-style breadcrumbs (homemade or store-bought, but always seasoned)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 2 cups marinara sauce (Nonna Pia swore by her homemade recipe)
• 1 cup shredded mozzarella cheese (for that irresistible melt)
• 1/4 cup extra virgin olive oil (my go-to for frying)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after frying.
2. Season the chicken breasts with salt and pepper on both sides.
3. Dredge each chicken breast in flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
5. Coat the chicken in the breadcrumb and Parmesan mixture, pressing gently to adhere.
6. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
7. Fry the chicken breasts for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the fried chicken to a baking dish and top each piece with marinara sauce and mozzarella cheese.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly browned.
10. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Out of the oven, Nonna Pia’s Chicken Parmesan is a symphony of textures and flavors—crispy, cheesy, and utterly satisfying. Serve it over a bed of spaghetti or with a side of garlic bread to soak up all that delicious sauce.

Nonna Pia’s Eggplant Parmesan

Last summer, I stumbled upon the most divine Eggplant Parmesan at a tiny Italian eatery tucked away in Brooklyn. The chef, Nonna Pia, shared her secret with me over a glass of Chianti, and I’ve been perfecting it ever since. Here’s my take on her legendary dish, with a few personal tweaks that make it a weeknight favorite in my home.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds (I always salt them and let them sit for 30 minutes to draw out bitterness)
• 1 cup all-purpose flour (for that perfect crispy coating)
• 3 large eggs, beaten (room temperature eggs bind better)
• 2 cups Italian-style breadcrumbs (I mix in a handful of grated Parmesan for extra flavor)
• 1/2 cup extra virgin olive oil (my go-to for frying)
• 3 cups marinara sauce (homemade or your favorite jarred brand)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup grated Parmesan cheese (for that golden, bubbly top)
• Fresh basil leaves (for garnish, and because they make everything prettier)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. After salting the eggplant slices, pat them dry with paper towels to remove excess moisture.
3. Dredge each slice in flour, shaking off the excess, then dip in beaten eggs, and finally coat with breadcrumb mixture.
4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
5. Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Arrange a layer of fried eggplant slices over the sauce.
6. Spoon more sauce over the eggplant, then sprinkle with mozzarella and Parmesan cheeses. Repeat layers, ending with cheese on top.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Let it rest for 5 minutes before serving. Garnish with fresh basil leaves.

Heavenly layers of crispy eggplant, rich marinara, and gooey cheese make this dish a showstopper. Serve it with a side of garlic bread to soak up all that saucy goodness, or layer it over spaghetti for a heartier meal.

Nonna Pia’s Stuffed Bell Peppers

Zesty and vibrant, these stuffed bell peppers remind me of summer dinners at my Nonna Pia’s house, where the kitchen was always filled with the aroma of simmering tomatoes and fresh basil. I’ve tweaked her recipe slightly over the years, but the heart of it remains the same—a comforting, hearty dish that’s perfect for sharing.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a pop of color)
• 1 lb ground beef (85% lean is my go-to for the perfect fat content)
• 1 cup cooked white rice (leftover rice works great here)
• 1/2 cup grated Parmesan cheese (Nonna always said the sharper, the better)
• 1/4 cup chopped fresh basil (don’t even think about using dried)
• 1 clove garlic, minced (because one can never have too much garlic)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 1/2 cups marinara sauce (homemade if you have it, but store-bought is fine in a pinch)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Save the tops; they make cute little lids for presentation.
3. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat.
4. Stir in the cooked rice, Parmesan cheese, basil, garlic, salt, and pepper. Cook for another 2 minutes until everything is well combined. Tip: Letting the mixture cool slightly makes it easier to handle.
5. Stuff each bell pepper with the beef and rice mixture, packing it in tightly. Place them in the prepared baking dish.
6. Pour the marinara sauce over the stuffed peppers, covering them evenly. Tip: Adding a little water to the bottom of the dish helps prevent the peppers from drying out.
7. Bake for 35-40 minutes, until the peppers are tender and the filling is heated through. For a golden top, broil for the last 2-3 minutes.

Warm and inviting, these stuffed peppers are a symphony of flavors and textures—tender yet crisp peppers give way to a savory, cheesy filling. Serve them with a side of crusty bread to soak up any extra sauce, and watch them disappear before your eyes.

Nonna Pia’s Ricotta Pie

Venturing into my kitchen on a lazy afternoon, I found myself craving something sweet yet comforting, a dish that reminds me of the warmth of family gatherings. That’s when I decided to whip up Nonna Pia’s Ricotta Pie, a recipe passed down through generations, known for its creamy texture and delicate flavors.

Ingredients

• 2 cups ricotta cheese (I swear by the whole milk variety for its richness)
• 3/4 cup granulated sugar (because life’s too short for skimping on sweetness)
• 3 large eggs (room temperature, they blend better)
• 1 tsp pure vanilla extract (the good stuff, none of that imitation)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1 pre-made pie crust (I opt for the buttery, flaky kind to save time)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven is key to a perfectly baked pie.
2. In a large bowl, whisk together the ricotta cheese and sugar until smooth. Tip: A silicone spatula works wonders here to get every bit mixed.
3. Add the eggs one at a time, fully incorporating each before adding the next. This ensures a uniform texture.
4. Stir in the vanilla extract and salt. The vanilla adds depth, so don’t skip it.
5. Pour the filling into the pre-made pie crust, smoothing the top with a spatula. Tip: Give the pie a gentle tap on the counter to remove any air bubbles.
6. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Tip: The pie will continue to set as it cools, so don’t overbake.
7. Allow the pie to cool completely on a wire rack before slicing. Patience is key here for the perfect slice.

The first bite of this ricotta pie is a revelation—creamy, slightly sweet, with a hint of vanilla that lingers. Serve it with a dusting of powdered sugar or a drizzle of honey for an extra touch of elegance.

Nonna Pia’s Pasta e Fagioli

Few dishes transport me back to my childhood like Nonna Pia’s Pasta e Fagioli. It’s the kind of meal that simmers on the stove all afternoon, filling the house with an aroma that promises comfort in every spoonful. I remember sneaking tastes straight from the pot, much to Nonna’s playful dismay.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, diced (I like yellow for its sweetness)
• 2 cloves garlic, minced (fresh is best, no exceptions)
• 1 carrot, finely chopped (adds a subtle sweetness)
• 1 celery stalk, finely chopped (for that essential crunch)
• 1 can (15 oz) cannellini beans, drained and rinsed (I swear by the brand that Nonna used)
• 1 can (14.5 oz) diced tomatoes (with their juices for extra flavor)
• 4 cups chicken broth (homemade if you have it)
• 1 cup ditalini pasta (the small tubes are perfect for this)
• Salt and pepper to taste (but be generous with the pepper)
• Freshly grated Parmesan cheese (for serving, because everything’s better with cheese)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Stir in the beans and tomatoes, then pour in the chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes to meld the flavors.
4. Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
5. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
6. Serve hot, sprinkled with freshly grated Parmesan cheese. Tip: Let it sit for 5 minutes before serving to thicken slightly.

Hearty and rich, this Pasta e Fagioli is a bowl of warmth with a perfect balance of creamy beans and tender pasta. I love serving it with a drizzle of olive oil and a side of crusty bread for dipping into the flavorful broth.

Nonna Pia’s Cannoli

Ah, the sweet, crispy embrace of Nonna Pia’s Cannoli takes me back to my first bite in a tiny Sicilian bakery. It’s a recipe that’s been passed down through generations, and today, I’m sharing my take on this classic dessert that’s perfect for any occasion.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that perfect texture)
• 1 tbsp granulated sugar (just a hint to sweeten the dough)
• 1/2 tsp salt (balances the sweetness beautifully)
• 2 tbsp unsalted butter, chilled and cubed (makes the dough extra flaky)
• 1/2 cup Marsala wine (Nonna Pia’s secret ingredient for depth)
• 1 egg white, lightly beaten (for that golden seal)
• 1 quart vegetable oil, for frying (peanut oil works wonders for a crispier shell)
• 2 cups ricotta cheese, drained (full-fat for the creamiest filling)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure, always)
• 1/2 cup mini chocolate chips (because more chocolate is always better)
• 1/4 cup chopped pistachios (for that crunch and pop of color)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until it resembles coarse crumbs.
2. Gradually add the Marsala wine, stirring until a dough forms. Tip: If the dough feels too dry, add a teaspoon of water at a time until it comes together.
3. Wrap the dough in plastic and let it rest at room temperature for 30 minutes. This relaxes the gluten, making it easier to roll.
4. On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut into 4-inch circles.
5. Heat the oil in a deep fryer or large pot to 375°F. Fry the dough circles, one at a time, until golden brown, about 2 minutes per side. Use tongs to carefully shape them around cannoli molds while hot.
6. Let the shells cool on a wire rack. Once cooled, gently remove the molds.
7. In a medium bowl, mix the ricotta, powdered sugar, and vanilla until smooth. Fold in the chocolate chips.
8. Pipe the filling into the cooled shells using a pastry bag. Tip: For extra flair, dip the ends in chopped pistachios.
9. Dust with powdered sugar before serving for that picture-perfect finish.

You’ll love the contrast between the crispy shell and the creamy, sweet filling. For a festive twist, serve these cannoli with a drizzle of melted chocolate and a sprinkle of orange zest.

Nonna Pia’s Bruschetta

Zesty and vibrant, Nonna Pia’s Bruschetta is a dish that brings back memories of summer evenings in her tiny kitchen, where the aroma of fresh basil and ripe tomatoes filled the air. It’s a simple yet unforgettable appetizer that I’ve tweaked over the years to perfection, and today, I’m sharing it with you.

Ingredients

• 4 ripe tomatoes, diced (I always go for Roma tomatoes for their meaty texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best here, no compromises)
• 1/4 cup fresh basil leaves, chopped (tear them with your hands to release more aroma)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper, freshly ground
• 1 baguette, sliced into 1/2 inch pieces (a day-old baguette works wonders for crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for toasting the bread.
2. In a large bowl, combine the diced tomatoes, minced garlic, and chopped basil leaves.
3. Drizzle the extra virgin olive oil over the tomato mixture, then sprinkle with salt and black pepper. Gently toss to combine. Let it sit for 10 minutes to allow the flavors to meld.
4. Arrange the baguette slices on a baking sheet in a single layer. Toast in the preheated oven for 5-7 minutes, or until golden and crisp around the edges.
5. Once the bread is toasted, remove it from the oven and let it cool slightly. Spoon the tomato mixture generously over each slice.
6. Serve immediately, ensuring each piece is topped with a good amount of the juicy tomato mixture.

This bruschetta is a symphony of textures, from the crisp bread to the juicy, flavorful topping. Try serving it with a drizzle of balsamic glaze for an extra layer of sweetness and acidity that complements the tomatoes beautifully.

Nonna Pia’s Risotto al Funghi

Kicking off today’s culinary adventure, I’m thrilled to share a recipe that’s close to my heart—Nonna Pia’s Risotto al Funghi. This dish is a creamy, dreamy bowl of comfort that reminds me of chilly evenings spent in my grandmother’s kitchen, where the aroma of mushrooms and Arborio rice filled the air.

Ingredients

• 1 cup Arborio rice (the secret to that perfect creamy texture)
• 4 cups chicken stock, kept warm on the stove (homemade if you have it, but store-bought works in a pinch)
• 1/2 cup dry white wine (I like to use a crisp Pinot Grigio here)
• 1/2 lb fresh cremini mushrooms, sliced (they have a deeper flavor than white mushrooms)
• 1 small onion, finely diced (I swear, the finer the dice, the better the risotto)
• 2 cloves garlic, minced (because garlic makes everything better)
• 3 tbsp unsalted butter (divided, for that rich finish)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• Salt and freshly ground black pepper (to season every layer)

Instructions

1. In a large saucepan, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Sweating the onions slowly builds a flavor foundation.
3. Stir in the garlic and mushrooms, cooking until the mushrooms are golden and have released their juices, about 8 minutes.
4. Add the Arborio rice, stirring to coat each grain in the oil and butter, toasting slightly for about 2 minutes. Tip: Toasting the rice enhances its nutty flavor.
5. Pour in the white wine, stirring constantly until fully absorbed.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. Tip: Patience is key here—don’t rush the absorption.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining 2 tbsp of butter and the Parmesan cheese, seasoning with salt and pepper to taste.

Lusciously creamy with a hint of earthiness from the mushrooms, this risotto is a testament to simple ingredients creating extraordinary flavors. Serve it with an extra sprinkle of Parmesan and a glass of the remaining white wine for a truly indulgent experience.

Nonna Pia’s Gnocchi

Just last week, I found myself standing in my kitchen, flour dusting the counter like a light snowfall, as I attempted to recreate my dear friend Nonna Pia’s legendary gnocchi. There’s something about the way she makes these pillowy dumplings that feels like a warm hug, and after years of begging, she finally shared her secrets with me.

Ingredients

• 2 large russet potatoes (about 1.5 lbs) – I always pick the heaviest ones for the fluffiest texture.
• 1 large egg, lightly beaten – Room temperature eggs blend more smoothly into the dough.
• 1 1/2 cups all-purpose flour, plus more for dusting – Nonna Pia swears by King Arthur for its consistency.
• 1 tsp salt – Diamond Crystal is my go-to for its fine grind.
• 2 tbsp extra virgin olive oil – A good quality oil makes all the difference here.

Instructions

1. Preheat your oven to 400°F. Prick the potatoes all over with a fork and bake for 45-50 minutes, until tender all the way through. Tip: Baking the potatoes instead of boiling them keeps the dough from getting too wet.
2. Let the potatoes cool just enough to handle, then peel and rice them onto a clean, floured surface. Tip: A potato ricer gives the smoothest texture, but a fine mesh sieve works in a pinch.
3. Make a well in the center of the riced potatoes and add the egg, flour, and salt. Gently mix with your hands until a soft dough forms. Tip: Overworking the dough makes the gnocchi tough, so stop as soon as it comes together.
4. Divide the dough into 4 pieces. Roll each piece into a 1/2-inch thick rope on a floured surface, then cut into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon and toss with olive oil to prevent sticking.

Perfectly tender with a slight chew, these gnocchi are a canvas for your favorite sauce. I love them tossed in a simple sage butter, but they’re just as divine with a robust tomato basil. Either way, Nonna Pia would approve.

Nonna Pia’s Caprese Salad

Oh, the joy of stumbling upon a recipe that feels like a warm hug from an Italian grandmother! That’s exactly how I felt when I first tried Nonna Pia’s Caprese Salad. It’s a simple, yet profoundly flavorful dish that brings the essence of summer to your table, no matter the season.

Ingredients

• 2 large, ripe tomatoes (I always go for heirloom for their sweetness and vibrant colors)
• 8 oz fresh mozzarella cheese (the kind packed in water makes all the difference)
• 1/4 cup fresh basil leaves (torn, not chopped, to release more aroma)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp balsamic glaze (a thick, syrupy one adds the perfect touch of sweetness)
• 1/2 tsp sea salt (I prefer Maldon for its crunchy texture)
• 1/4 tsp freshly ground black pepper (freshly ground is key for maximum flavor)

Instructions

1. Slice the tomatoes into 1/4-inch thick rounds. Arrange them on a serving plate, slightly overlapping for a beautiful presentation.
2. Drain the mozzarella and slice it into 1/4-inch thick rounds. Place each slice on top of a tomato slice.
3. Tuck the torn basil leaves between the tomato and mozzarella slices. This not only adds flavor but also a pop of color.
4. Drizzle the extra virgin olive oil evenly over the arranged slices. The oil should lightly coat each piece for that luxurious mouthfeel.
5. Generously drizzle the balsamic glaze over the salad. A little goes a long way, so don’t overdo it.
6. Sprinkle the sea salt and freshly ground black pepper over the top. The salt will enhance the natural flavors of the tomatoes and mozzarella.

Just like that, you’ve got a dish that’s as pleasing to the eye as it is to the palate. The creamy mozzarella, juicy tomatoes, and fragrant basil create a symphony of flavors that’s hard to resist. Serve it with a slice of crusty bread to soak up all the delicious juices, and you’ve got yourself a meal that’s both simple and sublime.

Nonna Pia’s Focaccia

Kneading dough always brings me back to my grandmother’s kitchen, where the scent of fresh focaccia filled the air. Today, I’m sharing Nonna Pia’s Focaccia, a recipe that’s as much about the memories as it is about the delicious, olive oil-rich bread.

Ingredients

• 4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 1/2 cups warm water (around 110°F, just like a warm bath)
• 2 tsp active dry yeast (check the expiration date to avoid flat focaccia)
• 1 tbsp honey (a little sweetness to wake up the yeast)
• 1/4 cup extra virgin olive oil, plus more for drizzling (the good stuff makes all the difference)
• 2 tsp kosher salt (I prefer Diamond Crystal for its milder taste)
• Flaky sea salt for topping (Maldon is my go-to for that perfect crunch)

Instructions

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until frothy. Tip: If it doesn’t bubble, your yeast might be too old.
2. Add flour, olive oil, and kosher salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Preheat your oven to 425°F. Punch down the dough and press it into a greased 9×13 inch baking pan. Dimple the surface with your fingers.
6. Drizzle generously with olive oil and sprinkle with flaky sea salt. Let rest for 20 minutes.
7. Bake for 20-25 minutes until golden brown. Tip: For an extra crispy bottom, place the pan on the lowest oven rack.

Unbelievably soft inside with a crispy, salty crust, Nonna Pia’s Focaccia is perfect torn straight from the pan or served alongside a bowl of your favorite soup. Try topping it with rosemary or cherry tomatoes before baking for a twist on the classic.

Nonna Pia’s Polenta

Zesty mornings call for comforting dishes, and nothing says comfort like Nonna Pia’s Polenta. I remember the first time I tried it at a friend’s house; the creamy texture and rich flavor had me hooked, and I’ve been making it my way ever since.

Ingredients

• 4 cups water (I always use filtered for the purest taste)
• 1 cup coarse polenta (the heartier, the better in my book)
• 1 tsp salt (I swear by Himalayan pink salt for its subtle sweetness)
• 2 tbsp unsalted butter (European-style butter makes all the difference)
• 1/2 cup grated Parmesan cheese (Nonna Pia would insist on Parmigiano-Reggiano)

Instructions

1. Bring 4 cups of water to a rolling boil in a heavy-bottomed pot over high heat.
2. Gradually whisk in 1 cup of coarse polenta to prevent clumping, then reduce heat to low.
3. Stir in 1 tsp salt, ensuring it’s fully dissolved into the mixture.
4. Cook for 30 minutes, stirring every 5 minutes to avoid sticking and achieve a smooth consistency.
5. Remove from heat and stir in 2 tbsp unsalted butter until fully melted and incorporated.
6. Fold in 1/2 cup grated Parmesan cheese, mixing well to blend the flavors evenly.

Just like that, you’ve got a bowl of creamy, dreamy polenta that’s perfect as is or topped with your favorite sauce. The Parmesan adds a nutty depth, while the butter brings a silky finish that’s downright irresistible. Try serving it with a slow-cooked ragu for a meal that feels like a hug.

Nonna Pia’s Sausage and Peppers

How many times have I found myself standing in my kitchen, the aroma of sizzling sausages and sweet peppers filling the air, and thought, ‘This is home.’ Nonna Pia’s Sausage and Peppers is more than just a dish; it’s a memory, a tradition, and today, I’m sharing it with you.

Ingredients

• 1 lb Italian sausage links (I like to mix sweet and hot for depth of flavor)
• 2 large bell peppers, sliced into strips (go for a mix of colors for a vibrant dish)
• 1 large onion, thinly sliced (yellow onions are my pick for their sweetness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup chicken stock (homemade if you have it, but store-bought works in a pinch)
• Salt to taste (I swear by sea salt for its clean flavor)
• 1/2 tsp crushed red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sausage links to the skillet. Cook, turning occasionally, until browned on all sides, about 10 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove the sausages from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers.
4. Cook the vegetables, stirring occasionally, until they start to soften, about 5 minutes. Tip: A pinch of salt here helps draw out the moisture and flavors.
5. Slice the sausages into bite-sized pieces and return them to the skillet with the vegetables.
6. Pour in the chicken stock and sprinkle the red pepper flakes over the top. Stir to combine.
7. Reduce the heat to low and simmer, uncovered, for 15 minutes, or until the liquid has reduced by half. Tip: This slow simmer melds the flavors beautifully.

Zesty and hearty, this dish is a symphony of flavors with the sausages’ richness perfectly balanced by the sweetness of the peppers and onions. Serve it over a bed of creamy polenta or tucked into a crusty roll for a sandwich that’ll make any day special.

Nonna Pia’s Zucchini Fritters

Craving something crispy yet wholesome? Let me share my latest kitchen adventure with Nonna Pia’s Zucchini Fritters, a recipe that’s as fun to make as it is to eat. I stumbled upon this gem during a lazy Sunday brunch at a friend’s, and it’s been a staple in my summer menu ever since.

Ingredients

• 2 medium zucchinis, grated (I swear by organic for that extra crunch)
• 1/2 cup all-purpose flour (for a lighter version, I sometimes swap half with almond flour)
• 1 large egg, room temperature (it blends better, trust me)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1/4 cup grated Parmesan cheese (the sharper, the better in my book)
• 1 clove garlic, minced (because everything’s better with garlic)
• 1/2 tsp salt (I like to use sea salt for its subtle texture)
• 1/4 tsp black pepper (freshly ground, if you please)
• Oil for frying (I use a mix of olive and vegetable oil for that perfect golden color)

Instructions

1. Start by placing the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess water. Squeeze out as much liquid as possible with your hands.
2. In a large bowl, whisk the egg until smooth, then add the flour, Parmesan, garlic, salt, and pepper. Mix until just combined.
3. Fold in the squeezed zucchini gently to avoid overmixing, which can make the fritters tough.
4. Heat a generous amount of oil in a skillet over medium heat (350°F is ideal) until shimmering but not smoking.
5. Drop tablespoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon. Cook for 2-3 minutes per side until golden and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if you’re making batches.

Ready to dive in? These fritters are delightfully crispy on the outside, tender on the inside, with a savory depth from the Parmesan and garlic. I love serving them with a dollop of Greek yogurt or a spicy aioli for dipping—perfect for those impromptu gatherings or a quiet night in.

Nonna Pia’s Panna Cotta

Craving something creamy yet light to end your meal? Let me introduce you to Nonna Pia’s Panna Cotta, a dessert that’s as elegant as it is simple to make. I remember the first time I tried it at a small trattoria in Italy; the silky texture and vanilla aroma won me over instantly.

Ingredients

• 2 cups heavy cream (I always go for organic; the richness is unmatched)
• 1/2 cup whole milk (Nonna Pia swore by using milk straight from the fridge)
• 1/4 cup sugar (adjust if you like it less sweet)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 packet unflavored gelatin (about 2 1/4 tsp)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves, about 5 minutes, stirring occasionally. Do not let it boil.
2. Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool for about 5 minutes.
3. Sprinkle the gelatin over the cooled mixture and whisk vigorously until completely dissolved, about 2 minutes. Tip: Ensure the mixture isn’t too hot to avoid killing the gelatin’s setting power.
4. Strain the mixture through a fine-mesh sieve into a jug to ensure it’s perfectly smooth. This step is a game-changer for that velvety texture.
5. Pour the mixture into 4 ramekins or glasses. Refrigerate for at least 4 hours, or until set. Tip: Covering them with plastic wrap prevents a skin from forming on top.
6. To serve, run a knife around the edge of each panna cotta and invert onto a plate. Tip: For a cleaner release, dip the ramekin in warm water for a few seconds first.

Mmm, the first spoonful of this panna cotta is like a cloud melting in your mouth. The vanilla shines through, balanced by the cream’s richness. Try serving it with a drizzle of raspberry coulis or a sprinkle of crushed pistachios for a pop of color and texture.

Conclusion

Family gatherings just got tastier with these 21 Nonna Pia recipes! From hearty pastas to sweet treats, there’s something for everyone to love. We hope these dishes bring joy and flavor to your table. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the love. Happy cooking!