Ciao Down! Southern Spins on Italian Food

By Story by Paua Disbrowe

Get the best of both worlds with these Southern takes on classic Italian food. They say polenta. We say grits. They say pancetta. We say bacon.

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Winter Mushroom Risotto

Photo: Hector Sanchez

Recipe: Winter Mushroom Risotto

We love the complex depth of flavor chicken livers lend (think dirty rice), but feel free to leave them out. Remember, the key to a creamy risotto is to stir, stir, stir. All that action releases the rice's natural starches, which make the sauce thick and velvety.

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Braised Beans with Collard Greens and Ham

Photo: Hector Sanchez

Recipe: Braised Beans with Collard Greens and Ham

Smoked ham hocks are inexpensive and give the dish rich flavor; substitute with ham steak if you prefer. This dish defines easy, relaxed cooking, so don't stress over measurements.

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Herb-Roasted Pork Loin

Photo: Hector Sanchez

Recipe: Herb-Roasted Pork Loin

Seasoning and chilling the meat uncovered will help form a crust, encouraging a beautiful deep, golden brown color while cooking.

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Italian Potato Salad

Photo: Hector Sanchez

Recipe: Italian Potato Salad

Crispy salami and a sweet-sour dressing take this over the top. Serve with our Herb-Roasted Pork Loin. 

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Chicken and Gnocchi

Photo: Hector Sanchez

Recipe: Chicken and Gnocchi

This fast became a Test Kitchen favorite and our new go-to chicken and dumplings because it's the easiest gnocchi we've ever made. Simply use a zip-top bag to pipe the pillowy mounds straight into the simmering water.

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Baked Ziti with Sausage

Photo: Hector Sanchez

Recipe: Baked Ziti with Sausage

Pancetta, or cured pork belly, is the same thing as bacon without the smoke. Find it in the deli case of most supermarkets. Native to Italy, San Marzano tomatoes are known for their sweet flavor. Consider trying them in place of regular crushed tomatoes in the sauce.

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Fried Catfish with Pickled Peppers

Photo: Hector Sanchez

Recipe: Fried Catfish with Pickled Peppers

Rethink store-bought sauce: Spoon spicy, Pickled Peppers and their kicky brine over fish to add flavor, color, and crunch.

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Meatballs with Tomato Ragu and Creamy Polenta

Photo: Hector Sanchez

Recipe: Meatballs with Tomato Ragu and Creamy Polenta

Baking the meatballs sets their shape so they'll stay whole when simmered in the tomato sauce.

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