10 Best Italian Side Dishes

Bruschetta with Tomato and Basil

A classic Italian appetizer that bursts with fresh flavors and tantalizes your taste buds.

Ingredients

• 1 French baguette, sliced
• 3 ripe tomatoes, diced
• 2 cloves garlic, minced
• 1 bunch fresh basil leaves, chopped
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Cooking method

1. Preheat your oven to 400°F (200°C).
2. Arrange the baguette slices on a baking sheet and drizzle with olive oil.
3. Toast in the oven for about 5 minutes until golden.
4. In a bowl, combine tomatoes, garlic, basil, and olive oil. Season with salt and pepper.
5. Spoon the mixture over the toasted baguette slices and serve immediately.

Caprese Salad

A simple yet elegant side dish that showcases the freshness of its ingredients.

Ingredients

• 4 ripe tomatoes, sliced
• 1 pound fresh mozzarella, sliced
• Fresh basil leaves
• 2 tablespoons extra virgin olive oil
• Balsamic glaze (optional)
• Salt and pepper to taste

Cooking method

1. Layer tomato slices, mozzarella, and basil on a platter.
2. Drizzle with olive oil and balsamic glaze.
3. Season with salt and pepper and serve.

Grilled Eggplant with Parmesan

A smoky and cheesy delight that pairs wonderfully with any main course.

Ingredients

• 2 eggplants, sliced into rounds
• 1 cup grated Parmesan cheese
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped

Cooking method

1. Preheat grill to medium-high heat.
2. Brush eggplant slices with olive oil, and season with salt and pepper.
3. Grill for 3-4 minutes on each side, until tender and grill marks appear.
4. Sprinkle with Parmesan and parsley before serving.

Risotto al Limone

A creamy and zesty risotto that adds a refreshing touch to your meal.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 1 onion, finely chopped
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tablespoons butter
• Salt and pepper to taste

Cooking method

1. In a saucepan, warm the chicken broth over low heat.
2. In another pan, sauté onion in butter until translucent.
3. Add rice and stir for 2 minutes.
4. Pour in wine and cook until evaporated.
5. Gradually add broth, stirring constantly until rice is creamy.
6. Stir in Parmesan, lemon zest, and juice. Season with salt and pepper before serving.

Stuffed Zucchini Boats

These zucchini boats are filled with a savory mix of flavors that’s sure to impress.

Ingredients

• 4 medium zucchinis, halved and hollowed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil, chopped

Cooking method

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix ricotta, Parmesan, garlic, salt, and pepper.
3. Fill zucchini halves with cheese mixture.
4. Place in a baking dish and cover with marinara sauce.
5. Bake for 25-30 minutes, until zucchinis are tender.
6. Garnish with fresh basil before serving.

Focaccia Bread with Rosemary

A deliciously fluffy bread infused with fragrant rosemary and olive oil.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 1/4 cup olive oil, plus more for drizzling
• 1 teaspoon salt
• Fresh rosemary sprigs

Cooking method

1. In a bowl, dissolve yeast in warm water. Let stand until frothy.
2. Add flour, salt, and olive oil; mix until dough forms.
3. Knead for about 10 minutes until smooth.
4. Place in a greased bowl, cover, and let rise for 1 hour.
5. Preheat oven to 450°F (230°C).
6. Roll out dough on a baking sheet, dimple with fingers, and drizzle with olive oil.
7. Sprinkle with rosemary and bake for 20-25 minutes until golden.

Italian Roasted Peppers

These sweet and smoky roasted peppers are a delightful complement to any Italian meal.

Ingredients

• 4 large bell peppers (red, yellow, or both)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Cooking method

1. Preheat the oven to 400°F (200°C).
2. Slice peppers into strips, remove seeds, and toss with olive oil and garlic.
3. Arrange on a baking sheet and roast for 20-25 minutes until tender.
4. Season with salt and pepper, and garnish with fresh basil before serving.

Polenta with Mushroom Ragù

A comforting and earthy side dish that pairs wonderfully with meats or as a stand-alone vegetarian option.

Ingredients

• 1 cup polenta
• 4 cups water or chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pound mixed mushrooms, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method

1. In a saucepan, bring water or broth to a boil. Gradually whisk in polenta.
2. Reduce heat and cook, stirring frequently, for 30 minutes. Stir in Parmesan and butter.
3. In a skillet, heat olive oil and sauté garlic and mushrooms until golden.
4. Season with salt and pepper, and serve over creamy polenta.

Arancini (Rice Balls)

These crispy golden rice balls are a delightful treat filled with gooey cheese, perfect as a side or appetizer.

Ingredients

• 2 cups cooked risotto, chilled
• 1/2 cup mozzarella cheese, cubed
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil for frying

Cooking method

1. Form chilled risotto into balls, inserting a mozzarella cube in the center of each.
2. Dredge in flour, dip in beaten eggs, then coat with breadcrumbs.
3. Heat oil in a deep pan and fry rice balls until golden and crisp.
4. Drain on paper towels and serve hot.

Insalata di Finocchio e Arancia (Fennel and Orange Salad)

A refreshing and vibrant salad that brings a unique flair to your Italian feast.

Ingredients

• 2 fennel bulbs, thinly sliced
• 2 oranges, peeled and sliced
• 1/4 cup olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• Fresh mint leaves for garnish

Cooking method

1. In a large bowl, combine fennel and orange slices.
2. Whisk together olive oil, vinegar, salt, and pepper.
3. Drizzle dressing over the salad and toss gently.
4. Garnish with fresh mint and serve.