All recipes » Appetizers & snacks » Italian » 100 or fewer calories

	Borage filled Ravioli by Carmelita Early Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram	3 votes 2 reviews 9227 views
	Dolce al Mascarpone by Carmelita My luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries	3 votes 4682 views
	Basil Pesto Spread by Salad Foodie Summer’s remaining basil harvest can become the makings of delicious pesto to serve on crackers or crusty bread. And it does freeze well too for uses into the fall season and beyond. Easy to make and very nutritious compared to many typical spreads.	1 vote 3463 views
	La Sfoia Lorda - Pasta Pillows in Broth by Carmelita A little known Pasta in Brodo home cooking dish from Romagna. It is unknown in Bologna and the Emilia part of the region, let alone in the rest of Italy	2 votes 1 review 1 comment 5346 views
	Cavatelli e Bietole by Carmelita A healthy vegetarian pasta from Southern Italy, this diish consists of home made 6 finger Cavatelli dressed simply with wilted Swiss Chard sauteed with olive oil garlic and anchovy. The pasta is fun to make, no machine needed and the dressing you can make with any leafy green vegetable as well as with well softened broccoli.	2 votes 1 review 4616 views
	Spaghetti with Meatballs - the original Italian recipe by Carmelita Though many think this dish is Italian American, there is a traditional dish from Abruzzo that must have been the original inspiration. Read about how to make it here.	1 vote 3658 views
	Naples Style Meat Ragù by Carmelita The other great Ragù, besides the one from Bologna, is prepared in a very different way and is much richer in tomatoes	1 vote 4352 views
	Ravioli with Peas and Prosciutto by Carmelita This is a dish we made on a cooking class about a week ago using the first fresh peas of the season. Vibrantly colourful and tasty, the combination of peas and prosciutto is very typical of Bologna, though pureed peas are not.	1 vote 2797 views
	Lasagne Verdi all Bolognese by Carmelita This is the recipe that I have learnt to make in Bologna. It does take long preparation but it is well worth it. The Lasagne - the dish is called Lasagna in Naples but always Lasagne here - are light, the layers separate, very little bechamel is used. So the dish is rich and tasty without being heavy. It is the pride and joy of…	4 votes 2 reviews 3453 views
	Almonds in dark chocolate by Lemon Squeezy Quick and easy after-dinner treats. These delicious morsels of velvety chocolate and crunchy almonds are quick and easy to put together and make a great gift. Store the almonds in an airtight container in a cool, dry place. They will keep for up to two weeks.	1 vote 3843 views
	Italian Salsa Verde by Vicki S Challancin A vibrant, bold, versatile condiment straight from Italy to your table! Try using this in soups, on bread, with crudités, alongside any grilled seafood or meat, atop cheese, as a pasta sauce, and as a dip for chips or pita triangles.	1 vote 4148 views
	Basil shortbread biscuits by Lemon Squeezy Delicate, crumbly shortbread with a hint of basil	1 vote 4810 views
	Spectacular Summertime Fresh Roasted Marinara Sauce by Skinny Kitchen with Nancy Fox This is one of the most delicious tomato sauces we’ve ever tasted. You’ll want to make this sauce using summertime tomatoes. They really taste their best this time of year. If possible, buy them at your local Farmer’s Market or look for locally grown tomatoes at your supermarket. You can also use whole cherry tomatoes or “gourmet”…	1 vote 3398 views
	Gnocchi Carmelita's Way by Carmelita For soft light fluffy pillows that taste of potato, I have always made potato gnocchi without using egg at all and keeping the amount of flour to a minimum. Blog followers have tried my recipe and loved it, see for yourself and let me know what you think!	2 votes 5113 views
	Risi e Bisi by Carmelita This delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state. It was usuallly served on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the…	5 votes 3 reviews 1 comment 3640 views