Im planning on having an authentic Italian dinner at my place for a few friends soon. I love themed dinners!
I need a complete menu since I have no idea what authentic Italians really eat aside from bread and olive oil…
Ideas for appetizers, entrees and desserts would be awesome!
Re: Ciao!
Appetizer: Cheese and Crackers.
Seriously!
Re: Ciao!
Appetizer Bruschetta's Marinated olives. Tapenade. Anchovies. Mixed Antipasti. They eat squid and stuff like that, or wait, is that spanish?
Am I invited? LOL. Here are some menu ideas.
**
Appetizers:**
Capresse salad (slices of tomato, and mozzarella cheese dressed in herbs and olive oil)
Stuffed mushrooms
Bruschetta (which is a flat bread rubbed with garlic and olive oil topped with tomatoes, peppers, and cheese)
Here are pictures for the three appetizer examples:
http://whatscookingamerica.net/Salad/TomatoCaprese.jpg
http://www.mushrooms.ca/blog/uploaded_images/ItalianStuffedMushrooms2-783921.jpg
http://www.mingleitup.com/images/Bruschetta.jpg
Entrees:
You can have a soup starter such a minestrone soup and then proceed with main dishes such as:
Pasta variety (vegetarian or meat/seafood):
Here are some pictures:
Portobello ravioli image by xXbelovedXx on Photobucket
http://www.foodstuffs.com/itemimages/big_Chicken_Parm_entree.jpg
http://www.allnaturalseafood.biz/images/site_product_pics_edited/entrees/meal_kits/shrimp_primavera.jpg
Since you don’t like shrimp, you can substitute it with chicken.
**
Deserts:**
Canoli
Gelato
Tiramisu
chocolate torte (tart)
Italian bread served with NUTELLA 
Spumoni (Italian ice cream flavor found in Ben and Jerry’s)
Panna cotta
Zeppole (Italian doughnuts)
Chocolate biscotti with hazelnut coffee
Some pictures:
http://supergravelynbros.com/wp-content/uploads/2009/01/product-spumoni.jpg
http://www.taste.com.au/images/recipes/agt/2006/01/3335.jpg
http://www.andreasrecipes.com/photos/Chocolate_biscotti.jpg
the second link is panna cotta
Re: Ciao!
PS I make this authentic Italian pasta dish that is always a hit at get togethers. I have posted the recipe in ‘aaj kya pakaya/khaya’…its name is Penne al arrabiata.
You can make lasagne or rissoto(rice dish) but I don’t have a recipe since I’ve never made them.
For desserts maybe fruit pie, tiramisu or biscotti?
For appetizers, you can do garlic bread or bread salad…There are lots of choices. Check List of Italian dishes - Wikipedia, the free encyclopedia for more options.
Re: Ciao!
How about Pizza ??????????/
Re: Ciao!
Here’s the recipe in case you need it:
http://www.paklinks.com/gsmedia/files/10361/IMG_0990.JPG
Penne Al’Arrabiata
Ingredients:
1 lb/1 package Penne Pasta, prefer Rigatoni (boil w/ salt until ‘al dente’ or chewy according to package instructions)
1/2 c Olive oil
2-3 cloves Garlic, crushed
3-4 medium tomatoes, chopped or canned whole tomatoes 3 cups
2 medium onions, small cubes
1 tbs red pepper flakes
salt and black pepper to taste
3/4 cup fresh Parsely, chopped
1 tbs Basil dried
1 tsp Rosemary dried
a pinch of Oregano (optional)
1/2 to 3/4 cup Parmesan cheese
Method
To make Roasted tomato sauce:
Heat a 1 tb olive oil in a pan/tawa, add 1 clove crushed garlic, stir and add chopped tomatoes and onions. Sprinkle some salt and pepper and cook on medium to high heat for 5-8 mins or until tomatoes have reduced and separated from oil.
For Pasta:
Heat the rest of oil in a pasta pan. Add crushed garlic, stir and then add some tomato sauce, mix in the herbs, salt pepper and red pepper flakes, top it with boiled penne and then pour in the rest of tomato sauce. Sprinkle parmesan cheese at the end and stir til it melts into the pasta. Drizzle some more olive oil and cover if you want to serve it later.
PS.
You can increase amount of herbs and spices according to your taste!
It tastes the best on the next day!
You know what I love about you Aisha?
A) You’re always unbelievably thorough and I appreciate it every time.
B) You remember I dont like shrimp! 
I like the idea of Caprese Salad and the Bruschetta a lot. Its light and not that complicated. I dont mind complicated but if I am trying something out for the first time at a dinner party, then I would like to stick to something simple. This is good.
We do a lot of lasagna in my family so Im thinking I’ll stay away from that and try something different. The ravioli and chicken parmesan sound really good to me. Im going to look up recipes…have you ever made either one Aisha?
For dessert, I was definitely going to get gelato and wanted to make something else…tiramisu is a great option…they use rum in it though dont they? What would you substitute for rum? Coffee?
I like this A LOT! The pasta sauce sounds delish! Are the red pepper flakes actually spicy or do they add a slight kick to it? Ive never used those.
Thank you CA!
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Reha,
Check this website out. It is sooooo awesome. It basically lists all the substitutes you can use for alcohol in cooking. According to this web site, you can substitute alcoholic rum with…non alcoholic vanilla or rum extract or you can even use pineapple juice or syrup flavored with almond extract. Don’t forget that you can buy pre-made sauces such as Alfredo sauce to make cooking easy. I haven’t made ravioli or chicken parmesan…but I have made imitation Sbarro style baked ziti several times. I’ll be back with recipes.
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They just give a slight kick to the flavors.The herbs and cheese really make this dish really tasty. I should mention, this pasta dish is served at Cheesecake Factory and I made this recipe to taste just like the original! :D
PS.
If you don't hae all the herbs separately then you can buy mixed herbs that are called 'herbs de provence' or simple Italian seasoning herbs from most supermarkets.
Re: Ciao!
**Caprese Salad **is a simple salad that consists of slices of tomato, mozzarella cheese, basil, and an olive oil dressing.
Procedure:
Take a few vine-ripened tomatoes and cut them in thick circular slices. Take Buffalo Mozzarella and cut it into thick circular slices. Arrange in a pattern on the plate. For example, place a slice of tomato, then a slice of mozzarella, then a basil leaf (repeat pattern). You can even arrange it in a domino fashion.
**Dressing: ** Squeeze the juice of half a lemon. To this add some salt and cracked pepper to taste. Then add extra virgin olive oil (according to taste) and stir really well. Pour this dressing over the cheese, tomato, and basil. And serve.
Here is a simple video by Italian Chef Giada de Laurentis:
Video: Caprese Salad
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I thought I’d share this desert in case you wanted to try it out. It’s Fried Nutella Ravioli by Giada de Laurentis. Really simple to make. Tiramisu is a big challenging to make, so try this out…it’s sooooo easy
**Ingredients:
**Wonton wrappers
Nutella
egg
oil for frying.
You can get square-shaped wonton wrappers from grocery store. Take an egg and beat it. Brush the 4 sides of each wonton square with beaten egg. In the center of each square…put a teaspoon of Nutella. Grab on corner of the square sheet an fold over in a triangle shape (like a samosa) and seal the edges. Then fry the triangles in oil for 45 seconds. You can dust them with powdered sugar after wards.
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Antipasto
1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.
Tomato Bruschetta
1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil
Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.
Fettucini Romano Ala Fratelli
1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish
Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley.
Focaccia Versiliese
2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil
Stir the yeast into a alrge mixing bowl with the water & let proof for 10
minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a
wooden spoon, mix in the flours & salt & stir until the dough is thick &
smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.
Set the dough in a lightly oiled container, cover with plastic wrap & let
rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking
pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try
again. Cover with a towel & leave until it has half risen, about 30 minutes.
30 minutes before baking, preheat oven to 400F. Just before baking, dimple
the top of the dough with your fingertips & sprinkle with some extra salt &
2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet
onto a rack & let cool for a few minutes before eating warm or at room
temperature.
VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the
olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using n toast the pine nuts
Eggplant Parmigiana
2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.
Eggplant Parmigiana
Caponata
2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR
SALT AND PEPPER TO TASTE
Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.
Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant,
capers, and pine nuts. In another pan heat vinegar and sugar. When
dissolved, pour over eggplant. Season to taste and cook an additional 20
minutes. Serve hot or cold as relish with dinner or with french bread rounds
as a buffet or cocktail dish.
Caponata
Risotto alla Parmigiana
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated
Heat the butter and oil in a large, straight−sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it's all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.
Gnocchi Alla Giordano
2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce
Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each
roll into 3/4" pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater. In
a large pot of boiling salted water, cook the gnocchi until they rise to the
top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.
Manicotti
1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce
Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan. Spread more tomato sauce in between each layer and
on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown
top
Re: Ciao!
Here is a super simple recipe for Bruschetta…you simply use the same ingredients that you would need for a caprese salad. Super simple, Reha.
**Ingredients**
1 cup diced ripe tomatoes
2 tablespoons chopped fresh basil leaves
2 teaspoons olive oil
1/2 teaspoon garlic powder
Salt and ground black pepper
1 loaf French bread, sliced diagonally into 1-inch thick slices and toasted
**Directions**
In a small bowl, combine tomatoes, basil, olive oil, and garlic powder. Mix well to combine. Season, to taste, with salt and black pepper.
Spoon tomato mixture on toasted bread slices and serve.
Quick Garlicky Bruschetta with Tomatoes and Basil Recipe : Robin Miller : Food Network
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Tiramisu
4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated
In a small bowl, combine the coffee and grappa; set aside
In a medium bowl, beat the egg whites until stiff; set aside.
In a large bowl, beat the egg yolks together with the sugar until thick and
lemon−colored. Add the marscapone and blend. Gently fold the egg whites into
the cheese mixture.
Place half of the biscuits in the bottom of a 10−inch square baking dish or
larger serving plate. Sprinkle with half of the coffee mixture. Cover with
half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4
hours before serving with grated chocolate.
Pasta E Fagioli
1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional
1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.
Angel Hair With Balsamic Tomatoes
1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)
Saute the garlic in olive oil until lightly browned. Do this in a skillet
large enough to hold the tomatoes later. Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive
bowl and set aside for 10 minutes, stirring occassionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the
juice that runs off. (I usually set my colander on a dinner plate). Put the
angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly JUST to heat.
They should retain their shape. The pasta should finish cooking (usually no
more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated
parmesan cheese.
Angel Hair With Balsamic
Carbonara Sauce
4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water
Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring
water & salt to boil in large pot. Meanwhile, fry bacon in skillet over
med heat until crisp. Pour off half of fat and stir in red pepper flakes and
cream. Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. The heat of the pasta will cook the raw eggs. Taste and season
with salt and pepper. Serve with remaining grated cheese.
Carbonara Sauce
Stuffed Roasted Peppers
4 − 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese
A few sprigs of fresh
parsley, chopped fine
Salt and pepper
Flour and beaten eggs (enough to dredge peppers in)
Olive oil to fry peppers in
Drain peppers and rinse with water. Open peppers, splitting in one side, so
that they lay flat on counter. Sprinkle with small amount of breadcrumbs,
reserving most to coat peppers with. Add minced garlic, shredded fontina
cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much
filling inside as possible, then dredge in flour, egg, then seasoned bread
crumbs and set aside. Heat olive oil on medium−high heat in frypan. When
hot, fry peppers until golden, turning once to brown evenly. Sprinkle with
salt and pepper and serve.
p.s:u can sub non halah stuff with halal stuff... thats wt i do.
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Recipe for Portobello mushroom ravioli
Olive Garden Recipe: Copycat Ravioli Di Portobello - Associated Content
Chicken Parmesan (You can place this over pasta)
Chicken Parmesan Recipe : Ellie Krieger : Food Network
Tiramisu
Tiramisu Recipe : Giada De Laurentiis : Food Network
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I like Giada De Laurentis's recipes. I tried her recipe for pasta primavera which turned really nice! :)
In Italy pasta dishes are usually considered ‘primi piatti’—first courses. I don’t know how many guests you’re having or how elaborate you want it to be, but if you want to be formally/authentically Italian you might consider serving an appetizer like bruschetta, followed by a small serving of pasta, and then follow with a main course of meat or fish (with dessert and coffee after everyone has had some time to recover!). Tuscan recipes for meat are especially delicious! Here’s one for Tuscan lamb shank with white beans that I haven’t tried but would like to:
Tuscan Lamb Shanks Recipe - Lamb - MyRecipes.com
You can substitute extra stock, water, or even an unsweetened juice for the red wine that the recipe calls for.
Reha, do you have a Sbarros (fast food italian restaurant) in Chicago? I love their ziti and I've made it several times at home, it's super quick and easy to make. Here is the recipe:
Ingredients:
Ziti pasta
I container ricotta cheese
Jar of marinar sauce of your choice (3 cups)
salt/pepper to taste
shredded mozarella cheese
shredded romano cheese.
If you are only cooking for a couple of people, you can use half of the ricotta and romano. If you're cooking for a large groupe of people, use the entire ricotta and more romano (it's a strong cheese so go easy on it).
Procedure:
1) Cook pasta "el dente" according to the package instructions.
2) While pasta is boiling....grab a mixing bowl. To the bowl add ricotta cheese, romano cheese (go easy on it), salt and cracked pepper to taste, marinara sauce, and some mozarella cheese (save some of the mozarella to spread on top). **Reserve **about 1 cup of marinar sauce for the top. Mix all these ingredients together in the bowl. And taste it.....to see if adjustments need to be made. You chould get a light pink mixture.
3) Strain the pasta and gently add it to the pink mixture. Gently coat pasta with this mixture. In a baking dish, spread a bit of marinara sauce on bottom to prevent pasta from sticking. Spread pasta mixture in pan. Pour some reserved marinara sauce on top. Top off with shredded mozzarella cheese. Bake in oven for 12-15 minutes at 350 degrees F....or until cheese has melted.
***** You might want to buy 2 jars of marinara sauce just in case.
Re: Ciao!
Ohmigosh, these aren ALL sooooo good! Thank you Thank you Thank you! Im definitely trying fried nutella wontons!!!!