Im having an Italian theme night next week and wondered if anyone had any pointers for food ?!
you can do something simple for dinner but will like it took you all night to make... Here is a recipe that I make sometimes for my guests and they always seem to want the recipe afterward!! Good luck!!
Stuffed Shells:
1 box of jumbo shells
1 tbsp. extra virgin olive oil
1 shallots, minced
2 garlic cloves, minced
2 ? cups of ricotta cheese
1 large bag of mozzarella cheese
1 small bag of parmesan cheese
? tsp nutmeg
Salt and pepper
1 large egg, beaten
1. In a large pot of boiling salted water, cook the pasta shells (I use about half the box depending on the amount of people eating.) When cooked rinse under cold water and pat dry thoroughly.
2. Meanwhile in a small skillet, heat oil. Add the shallot and garlic cook over moderately high heat until softened and starting to brown, about 1 minute. Let cool.
3. Meanwhile in a large bowl combine the ricotta cheese, half bag of mozzarella, ? of parmesan cheese stir in pepper, salt and nutmeg and egg. Once the garlic and shallots are cooled add to mixture.
4. Preheat oven to 375*. Spoon about a half a cup of tomato sauce in a pan. Stuff each pasta shells in neat rows in the prepared baking dish. Spoon 2 cups of tomato sauce over the shells. Sprinkle with remaining mozzarella cheese and ? cup of parmesan cheese. Bake for 50 minutes uncovered until golden brown and bubbling. Let rest for 15 minutes then serve.
Serve with a fresh Salad ( add tomatoes, onions, croutons, and fresh mozzeralla cheese balls) serve with an italian dressing of your choice!!
and if you want you can serve dessert afterwards, her are a few ideas:
Tiramisu:
1 sponge cake (10-12 inch), about 3-inch tall
3 oz. strong black coffee or instant espresso
3 oz. Meyer’s rum or Kahlua
1 1/2 lbs. cream cheese, room temperature
1 1/2 C. superfine/powdered sugar
1 tub whipped topping
Unsweetened cocoa powder, for dusting
Shaved chocolate, optional
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and rum/Kahlua. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Top with Cool Whip. Sprinkle top liberally with sifted cocoa and chocolate shavings.
Refrigerate cake for at least 2 hours before cutting and serving.
Angel Cake with Wine Soaked Berries:
1/3 cup dry Italian red wine
3 tablespoons sugar
A few grinds black pepper
1/2 pint strawberries, sliced
1/2 pint black berries
1 store bought angel food cake
Whipped cream, canister
Finely chopped fresh mint leaves or orange zest, for garnish
Combine wine, sugar, and pepper in a medium bowl. Add berries and soak 20 minutes. Cut the cake into thick slices. Serve wedges doused with wine soaked berries then garnish with whipped cream and fresh mint or orange zest.
Riccotta Mousse with Berries:
1 cup light ricotta cheese
2 tbsp. orange liqueur
1/2 tsp. finely shredded orange peel
1/2 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 tsp lemon juice
2 tsp. honey
Fresh mint leaves (optional)
1. In a small bowl whisk together ricotta, 1 tbsp. of orange liqueur, and the orange peel. Cover and chill for 1 to 24 hours.(make the night before)
2. In a medium bowl combine the berries, lemon juice, and the remaining orange liqueur. Cover and let stand at room temp. 15 minutes to develop flavors.
3. To serve, divide fruit mixture among four dessert dishes, spooning any juices over fruit in dishes. Top with ricotta mixture. drizzle with honey. If desired, garnish with mint.
You can also just serve brownies, or even sorbet!!
Answers: Hi there,
you can do something simple for dinner but will like it took you all night to make... Here is a recipe that I make sometimes for my guests and they always seem to want the recipe afterward!! Good luck!!
Stuffed Shells:
1 box of jumbo shells
1 tbsp. extra virgin olive oil
1 shallots, minced
2 garlic cloves, minced
2 ? cups of ricotta cheese
1 large bag of mozzarella cheese
1 small bag of parmesan cheese
? tsp nutmeg
Salt and pepper
1 large egg, beaten
1. In a large pot of boiling salted water, cook the pasta shells (I use about half the box depending on the amount of people eating.) When cooked rinse under cold water and pat dry thoroughly.
2. Meanwhile in a small skillet, heat oil. Add the shallot and garlic cook over moderately high heat until softened and starting to brown, about 1 minute. Let cool.
3. Meanwhile in a large bowl combine the ricotta cheese, half bag of mozzarella, ? of parmesan cheese stir in pepper, salt and nutmeg and egg. Once the garlic and shallots are cooled add to mixture.
4. Preheat oven to 375*. Spoon about a half a cup of tomato sauce in a pan. Stuff each pasta shells in neat rows in the prepared baking dish. Spoon 2 cups of tomato sauce over the shells. Sprinkle with remaining mozzarella cheese and ? cup of parmesan cheese. Bake for 50 minutes uncovered until golden brown and bubbling. Let rest for 15 minutes then serve.
Serve with a fresh Salad ( add tomatoes, onions, croutons, and fresh mozzeralla cheese balls) serve with an italian dressing of your choice!!
and if you want you can serve dessert afterwards, her are a few ideas:
Tiramisu:
1 sponge cake (10-12 inch), about 3-inch tall
3 oz. strong black coffee or instant espresso
3 oz. Meyer’s rum or Kahlua
1 1/2 lbs. cream cheese, room temperature
1 1/2 C. superfine/powdered sugar
1 tub whipped topping
Unsweetened cocoa powder, for dusting
Shaved chocolate, optional
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and rum/Kahlua. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Top with Cool Whip. Sprinkle top liberally with sifted cocoa and chocolate shavings.
Refrigerate cake for at least 2 hours before cutting and serving.
Angel Cake with Wine Soaked Berries:
1/3 cup dry Italian red wine
3 tablespoons sugar
A few grinds black pepper
1/2 pint strawberries, sliced
1/2 pint black berries
1 store bought angel food cake
Whipped cream, canister
Finely chopped fresh mint leaves or orange zest, for garnish
Combine wine, sugar, and pepper in a medium bowl. Add berries and soak 20 minutes. Cut the cake into thick slices. Serve wedges doused with wine soaked berries then garnish with whipped cream and fresh mint or orange zest.
Riccotta Mousse with Berries:
1 cup light ricotta cheese
2 tbsp. orange liqueur
1/2 tsp. finely shredded orange peel
1/2 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 tsp lemon juice
2 tsp. honey
Fresh mint leaves (optional)
1. In a small bowl whisk together ricotta, 1 tbsp. of orange liqueur, and the orange peel. Cover and chill for 1 to 24 hours.(make the night before)
2. In a medium bowl combine the berries, lemon juice, and the remaining orange liqueur. Cover and let stand at room temp. 15 minutes to develop flavors.
3. To serve, divide fruit mixture among four dessert dishes, spooning any juices over fruit in dishes. Top with ricotta mixture. drizzle with honey. If desired, garnish with mint.
You can also just serve brownies, or even sorbet!!
For parties, I say lasagne is best. It's easiest to do ahead and that way you can enjoy your guests while the meal is cooking (just checking it occasionally). Also, if you have any vegetarians in the crowd, you can make both a meat version and a cheese and/or veggie version. Have a nice big salad ready to go and some good cheese and wine pairings for an appetizer.
Shrimp Scampi
The trick to this recipe is to not overcook the shrimp. I like lots of garlic and butter which results in a tasty starter to any meal. Although this dish is often served over pasta, I like it served simply on it's own with crusty bread to sop up the tasty sauce.
Spaghetti With Mussels
A delicious tomato based sauce for fresh mussels. Instead of choosing all mussels, you could also have half mussels and half little neck clams.
Eggplant Parmesan
This recipe is both filling and low fat, using a few tricks to adapt the traditional heavier recipe into one even the most health conscious would enjoy. I always grill or broil my eggplant instead of frying in oil, which greatly reduces the fat intake.
http://www.italianfoodforever.com/
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Caprese salad: Mozerrella, tomatoes, basil, and olive oil and Prosecco (Italian sparkling wine) are a great way to start off a meal!
the most easiest thing you can do is get some tortilla chips, a couple of cans of salsa and guacamole, and throw it all in seperate bowls and call it homemade. i dont know why everybody is making all these complex recipies.
For starters, a Tomato & Mozzarella salad with basil and balsamic vinegar.
Next, how about a nice minestrone soup?
For en entree, a four-cheese lasagna with meatballs. Don't forget the red wine and violinist!
Top it all off with Tira Misu.
Buonasera!
meat ball subs. pizza
Buy pizza dough and all the toppings. HAve everyone prepare their favorite pizza. Serve wine and have biscotti and espresso for dessert...........
Breadsticks N Garlic dip
How about a nice antipasto salad, lasagna, a nice wine, and some canoli or cheesecake, and biscotti and expreso for dessert? The nice thing about this menu? You can make the antipasto and lasagna ahead, purchase the canoli or cheesecake and biscotti. So when your ready for dinner, get things out, put them in the oven, and make your expresso! More time to enjoy dinner w/your family and friends!
