Ok, so i am doing this foreign foods project in my cooking class and i am doing mine on Italy. I need a simple recipe that i can make in front of the class in 10-15 minutes. and it needs to be enough so everyone can try a little. Anyways, I have no idea what I should make and i need a recipe by tomorrow! Any ideas????
thank you!
Janvie - said
December 10 2010 @ 15:36
*Italian Bread Salad
8 oz. bottle creamy Italian salad dressing
12" Boboli® pizza crust, cut into 2" pieces
10 oz. pkg. mixed salad greens
3 tomatoes, chopped
2 cucumbers, peeled, seeded, and chopped
1 yellow bell pepper, chopped
2 green onions, chopped
1/2 lb. hard salami, chopped
Combine all ingredients in large bowl and toss to blend. Serve immediately. 10 servings
*Insalata Caprese-Mozzarella and Tomato Salad
4 tomatoes – about 1 lb (450 gr), not too ripe
1/2 lb (220 gr) Italian fresh mozzarella cheese
8 basil leaves
sea salt
freshly crushed black pepper from the mill
3 – 4 tablespoons extra-virgin olive oil
Slice tomatoes and mozzarella 1/4” (5 mm) thick. Eliminate water and seeds from tomatoes if necessary. Alternate tomato and cheese slices in a plate.Break the basil leaves in 2 – 3 pieces with your hands and place on top of the tomatoes.Season with salt and pepper and top with the olive oil.
*Penne all’Arrabbiata-Penne with Tomato and Red Pepper
1 lb (450 gr) very ripe fresh tomatoes
3 tablespoons extra-virgin olive oil
2 garlic cloves sliced
3 – 4 fresh hot red chili peppers
6 fresh basil leaves
1 lb (450 gr) penne rigate pasta
salt
Cut the tomatoes in large dice.In a frying pan, pour the olive oil, and add garlic and red peppers. Stir and sauté for a few seconds.Add the tomatoes . . . .
Cut the tomatoes in large dice.In a frying pan, pour the olive oil, and add garlic and red peppers. Stir and sauté for a few seconds.Add the tomatoes and half of the basil leaves. Cook for about 10 minutes. Add the rest of the basil leaves , breaking them by hand, and turn heat off.Cook the pasta in abundant salt water following manufacturer’s instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked). Drain and transfer to a bowl. Use a fork to mash the tomatoes and reduce roughly to a paste.Top with the sauce. Toss thoroughly. Serve at once. Garnish with more basil leaves if you like.
*Arance al Marsala-Oranges Marinated in Marsala Wine
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Oranges Marinated
in Marsala Wine4 oranges
1/2 cup (60 gr) Raisins
1/4 cup (50 gr) sugar
1 cup (230 cc) Marsala wine
1/2 cup (60 gr) sliced almond, lightly toasted
Peel and slice the oranges (or wedge them) eliminating the white peel. Just before serving spread the top with the sliced, toasted almonds.Add the raisins, sugar and marsala wine. Place in the refrigerator to marinate for about 2 hours.Just before serving spread the top with the sliced, toasted almonds.
*Tortiglioni with 4 Cheeses – Primo
320 g of Pasta type “Tortiglioni”
1 Glass of milk
30 g of Gorgonzola cut in pieces
30 g of Toma cut in pieces
30 g Casera cut in pieces
30 g of grated Parmesan
Black pepper
Salt
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
Let salted water boil for pasta. In the meantime prepare the sauce of cheese: place in a pan the milk and the cheeses, let them melt and then sprinkle with some black pepper.When the water boils add the pasta and let it cook as indicated on the packaging, then drain them and pour on it the cheeses sauce.Serve hot and if you want sprinkled on some other Parmesan.
*Fusilli With Glorious Green Spinach Sauce
400 g fusilli
225 g baby spinach
1 garlic clove
250 g mascarpone
1/2 large lemon, juice of
50 g grated parmesan cheese
60 g pine nuts, toasted
Cook pasta according to pack instructions.Place 1/2 spinach in food processor.Add garlic, mascarpone, lemon juice and parmesan. Whizz to a smooth sauce.Drain pasta and return to pot over low heat.Stir in sauce, pinenuts and remaining spinach.Cook till spinach has just wilted.season and serve with extra parmesan.
*Budino Di Ricotta (Cream Cheese Custard)
1/2 lb ricotta cheese
1/4 cup milk chocolate, grated
1/4 cup walnut, finely chopped
2 tablespoons heavy cream, more if needed
Cream the ricotta, add the chocolateand nuts and blend thoroughly, add cream as needed for desire consistency. Serve in small glasses.
#Note:I would be tempted to try a darker chocolate and to add a little Amaretto or walnut liquor.
*Tickling Bellini Sorbetto
1 cup water
3/4 cup sugar
1 1/4 lbs ripe peach, peeled, pitted and sliced (or 16 oz. frozen peaches, thawed)
1 lemon, juice of
1/2 cup prosecco or asti spumante sparkling wine
Stir sugar into water in a small saucepan over medium heat.Stir until sugar dissolves.Bring to a slow boil and boil for 3 minutes. Cool.Puree peaches in a blender; add cooled syrup and lemon juice.Stir in wine.Freeze in ice cream maker according to manufacturer’s directions.Serve in a cocktail glass.May also serve a small scoop in a tall glass and add sparkling wine for a refreshing after dinner dessert drink.
*Pizzelle Fritte-Fried Pizza
http://www.annamariavolpi.com/fried_pizzelle.html
*Sliced Tomatoes Baked With Parmesan Cheese
2 large tomato (firm, but ripe)
1/2 cup freshly grated parmesan cheese
2 tablespoons olive oil, plus extra
olive oil, for greasing
1 tablespoon fresh parsley, chopped
black pepper
Preheat oven to 425 degrees F.Lightly grease a baking pan or cookie sheet with olive oil. Thickly slice the tomatoes and place them in a single layer on the greased pan.In a small bowl make a paste by combining the parmesan cheese, 2 tablespoons olive oil and chopped parsley. Season paste with a few shakes of black pepper.Spread the paste evenly over each tomato.Bake for 15 minutes (top rack) until the tops are golden brown and bubbling.
* Campari Sorbetto (Intermezzo) from the Hags
4 to 5 pink grapefruit, juice of
120 g caster sugar (4 ounces)
1/2 cup campari
4-5 drops Angostura bitters
Mix together all ingredients until sugar dissolves.Churn in an ice cream maker, according to manufacturer’s instructions.
*Fourchettes Strawberry Sorbet
2 pints fresh strawberry (or 24 ounces frozen unsweetened strawberries, thawed)
1 1/4 cups simple syrup (recipe follows)
3 tablespoons sambuca romana
2 tablespoons freshly-squeezed lemon juice
1/4 cup finely minced fresh basil (NOT DRY)
—-For Simple Syrup—–
1 cup sugar
1 cup water
Garnish (optional)
basil sprig
lemon peel, curls
sambuca romana
Purée the strawberries with 1/4 cup of the simple sugar syrup in a food processor until smooth. Stir in the remaining syrup, Sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer’s instructions.
—To make Simple Syrup: Place sugar and water in a small saucepan; bring it to a boil. Reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. Cool to room temperature. The syrup can be used immediately or stored in a covered container until needed.
#To serve: Scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other. If you like, you could add a splash of sambucca over top.
*Nutty Hot Babes Gelato Sundae
—-For gelato—-
5 cups whole milk
1/4 cup instant espresso powder
1 tablespoon vanilla extract
1 1/2 ounces Amaretto
1 1/2 cups sugar
—–For Cinnamon Mascarpone Cream—-
1/2 cup mascarpone cheese
1 teaspoon ground cinnamon
1-2 tablespoon heavy cream
2 tablespoons sugar (to taste)
For the chocolate bowls
12 ounces dark chocolate
—-Toppings—-
1 (8 ounce) jar nutella, warmed
1/2 cup shelled pistachios
Combine milk, espresso powder, and sugar in a large saucepan. Heat just enough to dissolve the sugar and espresso powder, remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste, set aside.Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage. Melt chocolate in a double boiler, over a slow simmer. Use as low a heat as you can to avoid taking the chocolate out of temper. Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer. Refrigerate until ready to use. When ready to serve, turn chocolate out of bowl, remove plastic wrap, and place on a pretty plate.Freeze gelato in ice cream maker to manufacturers instructions. Make sure it is very cold going in, so the texture will be dense and creamy. Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.Warm nutella in a double boiler, until it has the consistency of hot fudge.To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.
ENJOY
aerochica320 - said
December 10 2010 @ 15:36
how about just look on google and try to find recipies that fit in your time crunch and that also sounds good at the same time.
rob lou - said
December 10 2010 @ 15:36
Something that would be easy is pesto:
Take some basil, garlic, pine nuts, salt, pepper and some olive oil and use a food processor to blend it until a smooth paste is achieved. (toast the pine nuts before hand at home)
Have some pasta already made (maybe you can microwave it) and mix with the pesto. (Use linguine or farafelle/bow tie)
10-15 mins will limit greatly what Italian food you can make.
Good Luck.
Marlin - said
December 10 2010 @ 15:36
taglarene. yea i didnt spell it right. but my mom’s family is from Itlay and she makes this all the time. its so good!
cook any type of long noodle
sautee(using olive oil) garlic, tomatoes, and basil. if you want you can add some pre- cooked chicken in the sautee pan(since you only have 10-15 min.) place the pasta on a plate and top with the sautee’d stuff. top with sea salt. yum!
Jules or Juliet - said
December 10 2010 @ 15:36
take some chicken breasts and cut into chunks. pour on a bottle of italian salad dressing. let mirainate for a while then cook on the grill or with a lil bit of oil in a pan. give samples. enjoy!
Rosanne - said
December 10 2010 @ 15:36
I know you will love this. I bought the items for my daughter to make for her Italian college class and they really enjoyed it. No pots, no pans, no plates, just napkins.
Go to your local Italian store or the Italian section of your favorite supermarket to buy the items needed. Get a large loaf of Italian bread and cut it through horizontally. Layer with ham, capicola, salami, and provolone cheese. Next put on sliced tomatoes, roasted peppers, lettuce, and sprinkle some extra
virgin olive oil on top of it. Next sprinkle a little salt and pepper, oregano, and a few pepper flakes on top of that. Lastly, put the top bread on, cut in half and cut halves into slices. Enjoy!
Sugar Pie - said
December 10 2010 @ 15:36
TOMORROW?! Better have that water already boiling!
Use fresh pasta b/c it cooks quickets, and pick a spaghetti or fettucine or angel hair that will cook fast (tortellini and raviolis take longer)
Then show how to saute shallots in butter + EVOO, deglze w/ a shot of white wine (or stock), add S&P, thyme, oregano, reduce sauce, then add freshly drained and cooked pasta to it. Garnish w/ chiffonade of basil leaves
Lindata - said
December 10 2010 @ 15:36
You don’t say how old you are but if I were doing this at my advanced age I would pre cook the pasta, toss it with a bit of olive oil so it didn;t stick together and cook a "Puttenesca". Puttenesca means prostitute in Italian, and the ladies had little time to cook so their sauce would be a quick saute of garlic, capers, olives, maybe anchovies and fresh tomato (given the news I’m sure canned tomato will do fine). Make it a little wet so you can rehydrate the pasta and then sprinkle with fresh herbs – maybe a mix of basil and parsley, and parmesan cheese. Totally authenic and delicious.
Kate L - said
December 10 2010 @ 15:36
An easy, fast way to make a large Italian meal is a salad. Italians love their salads. This is a salad I often make that I find synonymous with real, fresh Italian cuisine.
Kate’s Italian Spinach Salad with lemon-orange vinaigrette
12 oz bag spinach leaves, washed, dried
6-7 slices proscuitto (or ham if not available), sliced thinly
1 small lemon, zested and juiced
1 small orange, zested and juiced
1 T. honey
2 T balsamic vinegar
1 clove garlic, chopped
salt, pinch
pepper, pinch
3/4 cup olive oil
1 can cannellini beans, drained
In large bowl, combine spinach, proscuitto and beans.
In another bowl, combine juices, honey, zest, salt pepper, garlic and vinegar with whisk. While whisking vigorously, pour olive oil slowly until the vinaigrette is well-blended. Pour over leaves and toss to coat. Don’t put too much dressing on or it will drown the leaves! The dressing should NOT pool at the bottom of the bowl.
Robert S - said
December 10 2010 @ 15:36
You can pre-cook pasta at home, drain & let it cool off.
Then heat some sauce in the microwave & combine.
Sprinkle with Parmesan cheese & serve it hot.
ma'am - said
December 10 2010 @ 15:36
Caprese
2-3 round tomatoes, sliced
1 small ball of fresh mozzarella, sliced
fresh basil leaves
Place a slice of tomato on your plate. Salt and pepper lightly. Put one slice of mozzarella on top of the tomato. Top with a small basil leaf. That’s it.
Snackie - said
December 10 2010 @ 15:36
How about Bruschetta? This video shows you how it’s done and he does it in waaay less than 10 minutes. Oh wait a minute – you need to do this with tomatoes that aren’t on the recall list, okay?
Aravi - said
December 10 2010 @ 15:36
Pizzelles
Ingredients
* 6 eggs
* 1&1/2c. sugar
* 2T. orange juice
* orange zest from 1 orange
* 1c. oleo, melted
* 3&1/2c. flour
* 4t. baking powder
* confectioner’s sugar
Directions
1. Mix together 1st 4 ingredients.
2. Stir in melted oleo.
3. Mix flour & baking powder together & add to butter & egg mixture, mixing well.
4. Drop by heaping tablespoons onto hot pizzelle iron.
5. Bake until light brown. (the cooking time will vary)
6. Cool & dust with confectioner’s sugar if desired.