ok for christmas I am planning on cooking a very special meal for my girlfriend and she loves italian. I was planning on taking her to a very nice restaurant but I know that she would like a meal I cooked a lot more. If you would please tell me some dishes that aren't that hard to cook (but isn't just spaghetti) and the recipe if you have it
anyone have a really good italian recipe that isnt to hard to cook?
- Thread starter Tyler
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Lemon Raspberry Fizz (DRINK)
Ingredients
* 1 cup Champagne or sparkling water
* 1/4 cup limoncello liqueur
* Crushed ice
* 2 tablespoons fresh raspberries or frozen raspberries, thawed
Directions
In a small pitcher, combine the Champagne and limoncello. Place a spoonful of crushed ice into each of 2 Champagne glasses and top with raspberries. Pour the Champagne mixture over the ice and raspberries. Serve immediately.
Caprese Salad (appetizer)
Serves 4-6
2 pounds of ripe tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella, sliced 1/4 inch thick
4 tablespoons extra-virgin olive oil
5 to 8 fresh basil leaves
salt and pepper to taste
1. Arrange tomato slices on a platter.
2. Top each tomato with a slice of mozzarella.
3. Drizzle extra virgin olive oil over the mozzarella and tomato. Tear the basil leaves into pieces by hand or chiffonade cut and sprinkle on top. Season with salt and pepper and serve.
AND
Chicken Cacciatore (MAIN COURSE)
Ingredients
* 4 chicken thighs
* 2 chicken breasts with skin and backbone, halved crosswise
* 2 teaspoons salt, plus more to taste
* 1 teaspoon freshly ground black pepper, plus more to taste
* 1/2 cup all purpose flour, for dredging
* 3 tablespoons olive oil
* 1 large red bell pepper, chopped
* 1 onion, chopped
* 3 garlic cloves, finely chopped
* 3/4 cup dry white wine
* 1 ( 28-ounce) can diced tomatoes with juice
* 3/4 cup reduced-sodium chicken broth
* 3 tablespoons drained capers
* 1 1/2 teaspoons dried oregano leaves
* 1/4 cup coarsely chopped fresh basil leaves
Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
AND
Panna Cotta Brain with Cranberry Glaze(DESSERT)
Ingredients
* 3 (12-ounce) cans evaporated milk
* 5 packages unflavored powdered gelatin
* 1 1/2 cups heavy cream
* 3/4 cup sugar
* 1 vanilla bean, split
* 1 teaspoon salt
* 2 ounces bourbon (optional)
* 2 cups cranberry juice
Directions
Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.
In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set.
For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set.
Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.
Ingredients
* 1 cup Champagne or sparkling water
* 1/4 cup limoncello liqueur
* Crushed ice
* 2 tablespoons fresh raspberries or frozen raspberries, thawed
Directions
In a small pitcher, combine the Champagne and limoncello. Place a spoonful of crushed ice into each of 2 Champagne glasses and top with raspberries. Pour the Champagne mixture over the ice and raspberries. Serve immediately.
Caprese Salad (appetizer)
Serves 4-6
2 pounds of ripe tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella, sliced 1/4 inch thick
4 tablespoons extra-virgin olive oil
5 to 8 fresh basil leaves
salt and pepper to taste
1. Arrange tomato slices on a platter.
2. Top each tomato with a slice of mozzarella.
3. Drizzle extra virgin olive oil over the mozzarella and tomato. Tear the basil leaves into pieces by hand or chiffonade cut and sprinkle on top. Season with salt and pepper and serve.
AND
Chicken Cacciatore (MAIN COURSE)
Ingredients
* 4 chicken thighs
* 2 chicken breasts with skin and backbone, halved crosswise
* 2 teaspoons salt, plus more to taste
* 1 teaspoon freshly ground black pepper, plus more to taste
* 1/2 cup all purpose flour, for dredging
* 3 tablespoons olive oil
* 1 large red bell pepper, chopped
* 1 onion, chopped
* 3 garlic cloves, finely chopped
* 3/4 cup dry white wine
* 1 ( 28-ounce) can diced tomatoes with juice
* 3/4 cup reduced-sodium chicken broth
* 3 tablespoons drained capers
* 1 1/2 teaspoons dried oregano leaves
* 1/4 cup coarsely chopped fresh basil leaves
Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
AND
Panna Cotta Brain with Cranberry Glaze(DESSERT)
Ingredients
* 3 (12-ounce) cans evaporated milk
* 5 packages unflavored powdered gelatin
* 1 1/2 cups heavy cream
* 3/4 cup sugar
* 1 vanilla bean, split
* 1 teaspoon salt
* 2 ounces bourbon (optional)
* 2 cups cranberry juice
Directions
Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.
In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set.
For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set.
Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.
well pasta would be the best and easy option so you will need
1 large can of peeled tomatoes (pour in a blender and grate)
1 onion (chopped)
2 tablsp extra virgin olive oil
2 cloves garlic
3 leaves fresh basil or 1 tablsp dry basil
salt
grated parmiggiano cheese
1 lb of your favorite pasta
In a pot add the olive oil, garlic, chopped onion and saute for about 5-10 minutes..then pour in the tomatoe sauce, basil and salt (about 1/2 teasp and mix well..cook for about 1 hour on low heat.. in another pot put water to boil, when water is boiling add a handful of salt and put in your favorite pasta, stir and cook for about 10-15 minutes, drain and place in a nice bowl, add the sauce and some grated cheese, mix well and serve or to make it alittle more interesting after you have mixed in put in a baking pan and add grated mozzarella on top and put in the oven for about 10-15 minutes until the mozzarella melts and then serve..
Before the pasta you can serve antipasto such as 1 fresh mozzarella (found in italian delis) sliced and 1 sliced tomato arrange in a platter and drizzle olive oil on top with a pinch of salt and a pinch of dry basil
Enjoy!
1 large can of peeled tomatoes (pour in a blender and grate)
1 onion (chopped)
2 tablsp extra virgin olive oil
2 cloves garlic
3 leaves fresh basil or 1 tablsp dry basil
salt
grated parmiggiano cheese
1 lb of your favorite pasta
In a pot add the olive oil, garlic, chopped onion and saute for about 5-10 minutes..then pour in the tomatoe sauce, basil and salt (about 1/2 teasp and mix well..cook for about 1 hour on low heat.. in another pot put water to boil, when water is boiling add a handful of salt and put in your favorite pasta, stir and cook for about 10-15 minutes, drain and place in a nice bowl, add the sauce and some grated cheese, mix well and serve or to make it alittle more interesting after you have mixed in put in a baking pan and add grated mozzarella on top and put in the oven for about 10-15 minutes until the mozzarella melts and then serve..
Before the pasta you can serve antipasto such as 1 fresh mozzarella (found in italian delis) sliced and 1 sliced tomato arrange in a platter and drizzle olive oil on top with a pinch of salt and a pinch of dry basil
Enjoy!
A
adrian<3
Guest
Chicken parmesan pasta.
Bake chicken breasts (not breaded) and serve them on top of pasta (any kind you like). On top of that put some spaghetti sauce and parmesan cheese.
And don't forget the garlic bread!
Bake chicken breasts (not breaded) and serve them on top of pasta (any kind you like). On top of that put some spaghetti sauce and parmesan cheese.
And don't forget the garlic bread!