Mother’s Day Recipes to Impress
- Filippo Gambassi
- May 1
- 3 min read
Mother’s Day is all about slowing down, gathering around the table, and sharing something thoughtful. From delicate prosciutto and creamy burrata to rich, authentic pasta dishes, here are simple recipes to create a moment she’ll truly enjoy💐
🥗 Prosciutto, Burrata & Spring Salad
Light, fresh, and effortlessly beautiful
Ingredients:
Arugula or mixed greens
Burrata
Prosciutto
Cherry tomatoes
Toasted almonds
Balsamic glaze
How to serve: Arrange the greens on a large platter, place burrata in the center, and gently layer prosciutto in soft ribbons around it. Add fresh fruit and almonds, then finish with a drizzle of balsamic glaze.
🍝 Creamy Carbonara (The Authentic Way)
Real carbonara doesn’t use cream, and it definitely doesn’t use bacon!
Ingredients:
1 lb of Pici Pasta
Diced Guanciale
4 Eggs
Pecorino cheese (grated)
Black pepper
Steps (serves 4 people):
Bring a large pot of salted water to a boil and cook your pasta (spaghetti or rigatoni) until al dente. Reserve about 1 cup of pasta water before draining.
Cook the guanciale: In a pan over medium heat, cook diced guanciale until crispy and the fat has rendered. Turn off the heat.
Prepare the sauce: In a bowl, whisk together:
2–3 egg yolks (or 1 whole egg + yolks)
Finely grated pecorino cheese
Freshly cracked black pepper
Combine (off heat!): Add the drained pasta to the pan with guanciale. Toss to coat in the fat.
Create the creamy sauce: Let the pasta cool slightly (important to avoid scrambling), then add the egg mixture. Toss quickly, adding a splash of reserved pasta water as needed to create a silky sauce.
Finish & serve: Top with extra pecorino and black pepper.
🥖 Finocchiona & Ricotta Crostini
Sweet, savory, and perfect for sharing.
Ingredients:
Toasted bread
Ricotta (or whipped ricotta)
Finocchiona sliced
Honey
Lemon zest
How to assemble: Spread ricotta on warm toasted bread, layer finocchiona, drizzle with honey, and finish with a touch of lemon zest.
🍳 Pancetta & Asparagus Frittata
The ultimate Mother’s Day brunch dish
Ingredients:
Pancetta
Eggs
Asparagus
Parmesan cheese
Steps:
Preheat oven to 375°F (190°C)
Cook the pancetta: In an oven-safe skillet, cook diced pancetta over medium heat until golden and slightly crispy.
Add the asparagus: Toss in chopped asparagus and sauté for 2–3 minutes until slightly tender.
Prepare the eggs In a bowl, whisk together:
6–8 eggs
Grated Parmesan
Salt & pepper
Combine: Pour the egg mixture into the skillet over the pancetta and asparagus. Gently stir once to distribute evenly.
Cook & bake: Let it cook on the stovetop for 2–3 minutes until the edges begin to set, then transfer to the oven.
Finish in the oven: Bake for 10–15 minutes, until the center is set.
Serve: Let cool slightly, slice, and serve warm or at room temperature.
🧀 Build the Perfect Mother’s Day Charcuterie Board
No cooking, all joy
What to include:
Prosciutto
Finocchiona
A selection of cheeses
Fresh fruit
Nuts, jams, and honey
How to style it: layer textures, fold meats naturally, and mix colors for a board that feels as good as it looks.
🌶️ Pasta alla ’Nduja (Creamy or Classic)
Bold, spicy, and surprisingly easy
Ingredients:
Pasta (rigatoni or spaghetti)
’Nduja
Garlic
Crushed tomatoes or a splash of cream
Olive oil
Parmesan or pecorino
Fresh basil (optional)
How to make it:
Cook the pasta: Bring salted water to a boil and cook pasta until al dente. Reserve pasta water before draining.
Start the sauce: In a pan, heat olive oil over medium-low heat. Add minced garlic and cook until fragrant.
Melt the ’nduja: Add ’nduja and stir.
Choose your version:
Classic: Add crushed tomatoes and simmer for 8–10 minutes
Creamy: Add a splash of cream and stir until smooth
Combine with pasta: Add the drained pasta to the sauce. Toss well, adding pasta water as needed to loosen and emulsify.
Finish: Turn off heat and stir in grated Parmesan or pecorino.
Serve: Top with fresh basil (optional) and extra cheese.
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