Vegetarian Recipes

Ravioli with Sage Butter

Tender cheese ravioli are simmered until just al dente, then tossed in nutty brown butter scented with fresh sage, lemon, and Parmesan. It is a classic Italian supper that comes together in one pan and rewards careful timing.

Panna Cotta

A silky Italian cream dessert gently set with gelatin and scented with vanilla. Serve it chilled with bright berries for an elegant finish that can be prepared a day ahead.

Cacio e Pepe

A Roman pasta classic built from sharp Pecorino Romano, freshly cracked black pepper, and starchy pasta water. The cheese emulsifies into a glossy, clingy sauce without cream.

Panzanella

A Tuscan bread salad of crisp-edged bread, ripe tomatoes, cucumber, basil, and red onion, brought together with a bright red wine vinaigrette. The bread softens at the center while keeping enough chew to carry the juices.

Tiramisu

A classic Italian tiramisu layered with espresso-soaked ladyfingers and a light mascarpone cream, finished with a bittersweet veil of cocoa. Pasteurized eggs are gently warmed over simmering water for a safer, silky custard.

Pierogi Ruskie

Classic Polish dumplings filled with creamy potato, farmer cheese, and golden onions, then baked until lightly crisp. Serve with sour cream and fresh dill for a comforting meat-free main dish.

Placki Ziemniaczane

Crisp-edged Polish potato pancakes with a tender, savory center, served with cool sour cream and bright applesauce. Grating the potatoes finely and squeezing them thoroughly gives the pancakes their characteristic lacy texture.

Sernik

A classic Polish baked cheesecake with a buttery biscuit crust, a dense yet creamy farmer-cheese filling, and a bright lemon finish. A brief simmer softens the raisins and gives them a plump, jammy texture.

Zupa Ogórkowa

A classic Polish cucumber soup with tender potatoes, root vegetables, dill, and tangy fermented cucumbers. Cucumber brine added at the end gives the broth its characteristic bright, savory sourness.

Risotto alla Milanese

A classic northern Italian risotto enriched with saffron, butter, and Parmesan. The rice stays gently firm at the center while the finished dish becomes glossy, loose, and deeply aromatic.

Margherita Pizza

A classic Neapolitan-inspired pizza with a thin, blistered crust, bright tomato, creamy mozzarella, fresh basil, and olive oil. High heat keeps the center tender while the edges turn crisp and fragrant.

Mushroom Risotto

A classic Italian risotto with earthy mushrooms, creamy Arborio rice, Parmesan, and a subtle lift of white wine. The rice is cooked gradually with warm stock until tender but pleasantly al dente.

Pasta alla Norma

Sicilian pasta with silky tomato sauce, golden fried eggplant, fresh basil, and a salty shower of ricotta salata. The eggplant is cooked separately so it keeps its tender center and lightly crisp edges.

Fettuccine Alfredo

Silky fettuccine coated in a glossy sauce of butter, cream, and finely grated Parmesan. Gentle heat and pasta water create the smooth, spoon-clinging texture that makes this Italian classic so enduring.

Gnocchi al Pomodoro

Pillowy potato gnocchi tossed in a glossy, gently simmered tomato sauce with garlic, basil, and Parmesan. This simple Italian classic relies on careful simmering and properly timed gnocchi for a bright, comforting dinner.

Ribollita

A deeply savory Tuscan bread soup layered with cannellini beans, cabbage, kale, and vegetables, then reheated for the characteristic thick, rustic texture.

Minestrone

A generous Italian vegetable soup built on a gently sautéed soffritto, creamy beans, tender vegetables, and small pasta. Parmesan rind gives the broth savory depth, while fresh basil and olive oil keep the finish bright.

Caprese Salad

A classic Italian salad of ripe tomatoes, creamy mozzarella, fragrant basil, and extra-virgin olive oil, finished with balsamic glaze for a bright, balanced bite.

Arancini

Golden Sicilian rice balls with a creamy saffron risotto center, a cube of molten mozzarella, and a crisp breadcrumb shell. These classic arancini are simmered, chilled, shaped, and fried for a reliable appetizer with excellent contrast.

Pesto Genovese

A bright, traditional Ligurian basil pesto made with fragrant basil, toasted pine nuts, aged cheeses, garlic, and extra-virgin olive oil. Its vivid color and fresh, savory flavor make it ideal for pasta, vegetables, sandwiches, and more.

Cannoli

Crisp, lightly sweet baked cannoli shells filled with bright ricotta cream, dark chocolate, pistachios, and orange zest. Baking keeps the classic Italian pastry lighter while preserving its characteristic blistered crunch.

Barszcz Czerwony

A clear, jewel-red Polish beet soup with a gently sweet root-vegetable base, earthy dried mushrooms, garlic, and a bright splash of lemon. Serve it steaming hot in cups or bowls as a light first course.

Kopytka

Tender Polish potato dumplings with lightly ridged edges, served with nutty browned butter, sage, and crisp toasted breadcrumbs. A simple, comforting main dish built from pantry staples.

Kluski Śląskie

Tender Polish potato dumplings with their signature thumbprint centers, served with a savory caramelized onion and mushroom sauce. The dumplings are soft, springy, and ideal for catching every drop of sauce.

70 min 4 portions

Ravioli with Sage Butter

Panna Cotta

Cacio e Pepe

Panzanella

Tiramisu

Pierogi Ruskie

Placki Ziemniaczane

Sernik

Zupa Ogórkowa

Risotto alla Milanese

Margherita Pizza

Mushroom Risotto

Pasta alla Norma

Fettuccine Alfredo

Gnocchi al Pomodoro

Ribollita

Minestrone

Caprese Salad

Arancini

Pesto Genovese

Cannoli

Barszcz Czerwony

Kopytka

Kluski Śląskie

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