Italian Dinner Party Menu: Easy Focaccia, Osso Buco & Cheat’s Tiramisu

There’s something about an Italian dinner party menu that brings people together – good friends, great conversation, and delicious food that doesn’t need fancy skills or hours in the kitchen.

We started with creamy burrata dressed in homemade basil pesto, paired with focaccia topped with cherry tomatoes, olives, and rosemary. It’s the kind of bread that’s just as good on its own as it is alongside a meal.

For the main, the osso buco was slow-cooked until tender, served with buttery mashed potatoes for that ideal hearty but comforting balance.

And no Italian night is complete without tiramisu. I chose a quick cheat’s version, easy to make, yet delivering the classic creamy coffee flavour and light texture that everyone loves.

Here’s the full breakdown of each recipe, so you can bring this Italian dinner party menu to your own table.

Italian Dinner Party Menu: Easy Focaccia, Osso Buco & Cheat’s Tiramisu

Servings

servings

Prep time

hour

minutes

Cooking time

hours

minutes

Ingredients

Burrata with Homemade Basil Pesto
For the pesto:
2 cups (firmly packed) fresh basil
1 small garlic clove
2 tbsp pine nuts, lightly toasted
½ cup grated Parmesan
1/2 cup olive oil
Salt and pepper, to taste
To serve:
2 fresh burrata balls
Cherry Tomato and Olive Focaccia
500g bread flour
1 sachet (about 7g) instant yeast
2 tsp salt
280ml lukewarm water
Olive oil, for greasing and drizzling
For the toppings:
200g cherry tomatoes, halved
1/2 cup green olives, halved
2 tbsp fresh rosemary leaves
Flaky sea salt
Olive oil, for drizzling
Slow-Cooked Osso Buco
5 pieces of osso buco (around 300g each)
Salt and pepper, to taste
¼ cup plain flour
2-3 tbsp olive oil
1 brown onion, diced
2 carrots, peeled and chopped
3 celery stalks, chopped
3 garlic cloves, finely chopped
2 tbsp tomato paste
1 cup dry white wine
800g tin crushed tomatoes
1½ cups beef stock
2 bay leaves
A few sprigs of thyme and rosemary
Mashed Potato
1.5kg white potatoes
100g butter, chopped
½ cup milk, more if needed
Salt, to tast
Cheat’s Tiramisu
32 ladyfinger biscuits (savoiardi)
2 cups strong espresso or coffee, cooled
1½ cups cold heavy cream
6 tbsp sugar
1 tsp vanilla extract
1 cup mascarpone, softened
Cocoa powder, for dusting

Directions

Burrata with Homemade Basil Pesto
In a food processor, blend basil, garlic, nuts, and Parmesan until finely chopped.
Slowly drizzle in olive oil until creamy and smooth. Season to taste.
Spoon pesto onto a serving platter and place the burrata on top. Serve with focaccia.
Cherry Tomato and Olive Focaccia
In a large bowl, combine flour, salt, water and yeast. Add a drizzle of olive oil.
Mix until sticky and shaggy (no need to knead heavily).
Drizzle with olive oil, cover, and refrigerate overnight (12–18 hrs).
The next day, take the dough out and let it sit at room temp for 1–2 hours.
Gently tip into a well-oiled tray, stretch slightly, and rest again for 30–60 mins until puffy.
Dimple, drizzle with olive oil, add toppings.
Bake at 220°C for 20–25 mins or until golden.
Slow-Cooked Osso Buco
Pat the osso buco dry with paper towel. Season generously with salt and pepper, then coat lightly in flour. Shake off the excess.
Heat a generous splash of olive oil in a heavy-based pot over medium-high heat. Sear the osso buco for a few minutes on each side until golden. Don’t overcrowd the pan, do it in batches if needed. Remove and set aside.
In the same pot, add a little more oil if needed, then cook the onion, carrot, and celery for about 5–7 minutes until softened. Stir in the garlic and tomato paste and cook for another minute.
Pour in the wine and scrape up all the flavourful bits from the bottom of the pot. Let it bubble for a minute or two.
Stir in the crushed tomatoes, stock, bay leaves, and herbs. Season with salt and pepper. Return the osso buco to the pot, the liquid should mostly cover the meat.
Bring everything to a gentle simmer. Cover with a lid and cook on low heat for 2½ to 3 hours, or until the meat is soft and pulling away from the bone. Check occasionally and give it a gentle stir if needed.
Spoon the mash onto plates and top with the osso buco and plenty of sauce.
Mashed Potato
Peel the potatoes and cut into even chunks. Place in a large pot of cold, salted water.
Bring to a boil and cook for 15–20 minutes or until completely soft when pierced with a knife.
Drain the potatoes and let them sit for a minute or two to release steam, this helps prevent soggy mash.
Use a masher or a fork to mash until smooth. Add the butter and warm milk bit by bit, mixing until you get your desired texture.
Taste and adjust with salt.
Cheat’s Tiramisu
In a large mixing bowl, whip the cream, sugar, and vanilla until soft peaks form. Gently fold in the mascarpone until smooth and fluffy.
Quickly dip each ladyfinger into the coffee (just a brief dunk so they soften without going soggy!)
In a large tray, arrange a layer of dipped biscuits to cover the base. Spread half of the mascarpone cream over the top. Repeat with another layer of dipped biscuits and the remaining cream.
Cover and refrigerate for at least 2 hours (or overnight) to allow the flavours to develop.
Just before serving, dust generously with cocoa powder.