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6 Responses to “I need an Italian food recipe fast!?”

1. *Mrs.Cullen-Jonas* aka LOUIEEE Says:
   February 9th, 2010 at 2:16 am

   Fave dei morti
   Ingredients:

   2 cups peeled almonds
   1/3 cup pine nuts
   1 – 1/3 cups flour
   3/4 cup sugar
   2 egg yolks
   1 egg
   lemon zest from 1/2 lemon
   pinch of cinnamon
   1 Tbsp. Italian grappa

   Instructions:

   1. Chop the almonds finely. I do it in a food processor by turning it on and off quickly until I have the desired size. Don’t just turn it on and let it run or they turn into a cream.
   2. Mix all the dry ingredients in a bowl and then combine the eggs one at the time.
   3. Once they are mixed in well the dough should start to hold together.
   4. A bit at a time roll into long rolls about 1/2 inch thick.
   5. Cut them into pieces about 3/4 inch long.
   6. Poke each one with your finger to make a sort of dent in the middle.
   7. Place them on a baking sheet which has been greased with butter and dusted with flour.
   8. Beat the egg whites slightly with a fork and gently brush some of it on the cookies. Just a bit.
   9. Bake them for 15 to 20 minutes at 325°.
   10. Serve once they’ve cooled.

   Notes:

   This recipe will make around 80 bite sized cookies.
   References :
   http://www.cookingwithpatty.com/italian/recipe/fave-dei-morti/
   There are more recipes here too.

2. ShustMe Says:
   February 9th, 2010 at 3:04 am

   well, i don’t know if it’s italian, but that italian girl giada on foodnetwork made it.

   it’s smoked cheddar wrapped in phyllo dough like a burrito then fried and then she put warm honey over it soaked in dry figs.

   you can use anycheese and make small burritos.
   References :

3. ficola83 Says:
   February 9th, 2010 at 3:18 am

   CLASSIC TIRAMISU

   INGREDIENTS

   * 6 egg yolks
   * 1 1/4 cups white sugar
   * 1 1/4 cups mascarpone cheese
   * 1 3/4 cups heavy whipping cream
   * 2 (12 ounce) packages ladyfingers
   * 1/3 cup coffee flavored liqueur
   * 1 teaspoon unsweetened cocoa powder, for dusting
   * 1 (1 ounce) square semisweet chocolate

   DIRECTIONS

   1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
   2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
   3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
   4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
   References :

4. paolina Says:
   February 9th, 2010 at 4:06 am

   hi!i’m writing from Italy!i’m italian from Milan!the most popular dessert here is TIRAMISU’!!!this is the recipe!

   600gms Mascarpone Cheese
   6pcs Eggs
   200gms Fine sugar Belle
   1 or 2 tbsp Brandy (XO) or Rum
   1.5 packets of Sarviodardi (also known as Lady’s Finger – can be found at the biscuit section)
   1 tbsp Cocoa Powder
   3 cups Boiling Water
   4 tbsp Coffee Powder

   - Make concentrated black coffee with the boiling water + coffee powder; leave it to cool (prepare this about 1 hour in advance)
   Tiramisu Tiramisu
   - Separate egg white and egg yolk –
   - Beat egg white with sugar with electrical egg beater till stiff -
   - Beat egg yolk separately, then slowly add it into the egg white mixture
   - Add Mascarpone cheese into the mixture
   - Add brandy into the mixture and beat gently until creamy
   - Set the mixture aside
   - Dip lady’s finger into the cooled coffee on a shallow container (Do not dip too long as the lady’s finger turn soggy very quicklyre
   - Fill the base of the square tin with 1 layer of lady’s finger — Pour the egg/mascarpone mixture into the top of the lady’s finger (ensure that the lady’s finger are fully covered with the mixture)
   - Repeat the above 2 procedures until the tin is full
   - Refrigerate for at least 2 hours –
   - Sift cocoa powder on the top layer of the tiramisu
   i always add cream to mascarpone cream!

   http://www.effilee.de/images/articles/tiramisu.jpg

   http://vizzzion.org/images/blog/tiramisu.jpg
   References :

5. blaquesazzy Says:
   February 9th, 2010 at 4:55 am

   EASY ITALIAN BAKE

   Bring 4 quarts of water to rapid boil; salted to taste. Gradually ad Riccioli and boil until tender, approximately 7 to 8 minutes. Do not over cook. Drain in colander.

   1/2 pkg. (8 oz.) Riccioli
   1/2 c. finely chopped onion
   1 tbsp. oil
   1 lb. ground beef
   1 (15 oz.) can tomato sauce
   3/4 tsp. oregano
   3/4 tsp. salt
   1/8 tsp. pepper
   2 c. grated cheddar cheese

   Saute onion in oil until tender, but not brown. Add ground beef and brown gently. Add tomato sauce and seasonings. Simmer 10 minutes. Layer Riccioli, tomato sauce-meat mixture and cheese in oiled 2 1/2 quart shallow casserole, topping with layer of cheese. Bake in 350 degree oven for 30 minutes.
   Makes 6 servings.
   References :

6. smdiner Says:
   February 9th, 2010 at 5:39 am

   ZABAGLIONE

   3 large egg yolks at room temperature
   3 tablespoons sugar
   3 tablespoons Moscato d’Asti wine

   Garnish: butter or hazelnut cookies, or fresh fruit (like peaches, mango, or berries)

   Place ingredients in a 2-quart pot (copper is nice but not essential). If you want to duplicate Cesare’s paiolo, which is a pot with a rounded bottom, use a copper or stainless-steel bowl, holding the edge with a pot holder.
   Beat ingredients with a hand mixer at high speed until foamy. Place over medium heat and continue beating. The mixture will thicken and increase greatly in volume. When mixture feels warm, remove the pot from heat. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Do not overheat it or you will curdle the eggs. Practice makes perfect. When ready, the zabaglione will be thick, foamy, and warm — but not hot — to the touch
   ==

   TIRAMISU!!!

   Quick Tiramisu Recipe

   1 package lady fingers sponge cakes
   1/2 cup strong black coffee or espresso
   2 ounces (shots) coffee flavor liqueur
   2 cups mascarpone cheese, available in specialty cheese case of supermarket
   1/2 cup powdered confectioners’ sugar
   1/4 cup cocoa powder
   1/4 teaspoon ground cinnamon

   Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.
   ===

   Balducci’s (NYC) Tiramisu

   Ingredients

   * LADYFINGERS, 24
   * ESPRESSO COFFEE, 2 cups, cooled
   * EGGS, 6, separated
   * SUGAR, 3 to 6 tablespoons to taste
   * MASCARPONE, 1 pound
   * MARSALA WINE, 2 tablespoons
   * TRIPLE SEC, 2 tablespoons
   * BRANDY, 2 tablespoons
   * ORANGE EXTRACT, 2 tablespoons
   * BITTERSWEET CHOCOLATE, 8 ounces, finely chopped

   Directions

   1. Toast ladyfingers in a 375-degree oven for 15 minutes.
   2. Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish.
   3. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color.
   4. Add the mascarpone, the liquors, and the extract, and stir gently.
   5. In a separate bowl, beat the egg whites with a wire whisk until they are stiff.
   6. Gently fold the whites into the mascarpone mixture.
   7. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish.
   8. Sprinkle with half of the chopped chocolate.
   9. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate.
   10. Cover with aluminum foil and refrigerate for at least 1 hour before serving.

   This is heavenly!

   ———–
   Chocolate Pistachio Biscotti

   6 T. unsalted butter, room temperature, plus more for baking sheet

   2 C. all-purpose flour, plus more for baking sheet

   1/2 C. unsweetened cocoa powder

   1 t. baking soda

   1/4 t. salt

   1 C. sugar

   2 large eggs

   1 C. shelled pistachio nuts

   1/2 C. chocolate chips

   Preheat oven to 350ºF. Butter and flour a baking sheet; set aside.

   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.

   Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 x 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300ºF.

   On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.
   ———–
   Italian Rum Cake

   3 egg yolks
   1 C. sugar
   2 1/4 C. all-purpose flour
   2 C. milk
   1/2 lemon; grated peel only
   1 C. butter; room temperature
   4 eggs
   3/4 C. sour cream
   1 t. vanilla extract
   1/2 t. nutmeg
   1/4 t. baking soda
   1/4 t. salt
   1/2 C. dark rum

   Preheat oven to 350° F.

   Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour.

   Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. S
   References :

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