Authentic Italian Recipes by Lisa - Lisa's Italian Kitchen

Sicilian Rolled Peppers

Sicilian rolled peppers are a classic Italian appetizer that I’ve always served at my dinner parties. It’s what I like to call agrodolce- a sweet/savory taste that is so typical of the Western part of the Sicilian island where my maternal grandmother’s family came from. It’s also a great excuse to satisfy your craving for imported Italian tuna! I always think of the beautiful Mediterranean Sea and Tyrrhennian Sea when I eat this appetizer, and of the

Lisa’s Sunday Gravy

Most Italian-Americans emigrated from the southern regions of Italy: Campania, Basilicata, Reggio-Calabria, and Sicily. My family was no exception! My mother’s family is from Campania and Sicily, while my father’s family is from Campania. Regardless of the region of origin, when you became an Italian-American, a Southern Italian immigrant trying to make it in America, there was one thing that united (and still unites!) us all: “Sunday Gravy”. The name

Lisa’s Italian-American Pot Roast

Italian-American Pot Roast has incredibly layered flavors- the carrots, celery, tomato paste and beef bouillon create an incredibly rich juice. Lisa makes this for Super Bowl Sunday, but it’s also great for Sundays in winter or fall! Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.

Sanremo Menus

Sanremo is the annual music festival in Italy. You can read a history of it here. Some Americans have called it “Italy’s American Idol”. Sacrilege! Don’t ever say that to your Italian friends! The Sanremo Festival is a festival of song and rewards the best songwriter and artist. The Italian music scene is known for its celebration of cantautori, singer songwriters, and the craftsmanship and talent that goes in to songwriting is a central part of the

Lisa’s Stuffed Tomatoes

Stuffed tomatoes are an excellent side dish, or contorno, as Lisa calls them, with the Italian word, in her Sunday Dinner menus. The Besciamella Sauce, Parmigiano Reggiano, and spinach make them absolutely delicious too. Lisa first discovered these recipes while visiting Emilia-Romagna and staying with family friends as a child. If you’re following the Girl Dinner craze (or, as Lisa and her daughter like to call it “apericena”), these stuffed tomatoes make

Lisa’s Tuscan Pot Roast

This classic Tuscan Pot Roast (known as Stracotto, which literally means “overcooked”) is found all over Tuscany in small trattorie. It’s delicious and will satisfy anyone’s hunger, especially on a cold Sunday afternoon in winter. Except, perhaps a hunger for more Tuscan Pot Roast! The porcini mushrooms in this dish add depth and texture, giving the gravy a true richness.

Lisa’s Chicken Cacciatore

Chicken cacciatore is rustic Italian cooking at its most satisfying. Any extra sauce can be frozen and used another day. It’s one of those secondi that Lisa loves because it brings back memories of being with her children in the Tuscan countryside, watching Italian hunters on their way to the caccia (the hunt). Watch Lisa make the full recipe on the Lisa’s Italian Kitchen YouTube channel here.

Lisa’s Ricotta Pudding

This rich, creamy pudding is very simple and quick to make. It tastes superb topped with fresh red fruit such as strawberries, cherries, or raspberries that have been sprinkled with a liqueur or a high-quality balsamic vinegar. In fact, this would be a good time to use an aged balsamic vinegar, its delicate perfume and savory-sweet flavor pairs deliciously with the fresh fruit. Please note, this pudding does contain raw egg. Watch Lisa make this recipe on the Lisa’s

Lisa’s Italian Pot Roast with Barolo

When it’s snowing out, and chilly, we all need our comfort food! For Lisa’s family, potroast is one of those go-to comfort staples of Sunday Dinner. And, for Lisa, ever since her children were little, it’s an easy recipe: place everything in a crockpot, forget about it, and 6-8 hours later, it’s perfection! To make this recipe a little more grown-up, Lisa adds Barolo, one of her favorite wines from the Piemonte region. She first discovered it in the

Lisa Caponigri on Lisa’s Manicotti with Authentic Classic Tomato SauceMarch 3, 2024
Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Noelle on Lisa’s Manicotti with Authentic Classic Tomato SauceFebruary 27, 2024
Lisa, recipe for homemade manicotti shells. Noelle
Lisa Caponigri on Lisa’s Shrimp ScampiAugust 24, 2023
Thanks Ginny! We've just updated the recipe- Lisa uses 2 lbs of frozen shrimp! Buon Appetito and thank you for…
Ginny on Lisa’s Shrimp ScampiAugust 22, 2023
I can’t find how much shrimp you used.
whoiscall on Christmas Sunday Dinner: An Italian Holiday PranzoAugust 16, 2023
Thanks for sharing.

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