antipasti recipes

Antipasti means "before meals". Antipasti could be thought of as "appetizers". It is classically the first course of an Italian meal, typically eaten with salamis and Parma ham alongside vegetable preserves.

In the north of Italy, antipasti consists mostly of salumi (cured ham and sausage) with preserved vegetables such as onions, peppers and artichoke hearts, as well as preserved mushrooms. Whereas in the south of Italy, antipasti consists mostly of preserved vegetables and fish.

This is a very simple first course to prepare but it is one that will be enjoyed by all your guests.

The easiest way of preparing the antipasti is to visit your local Italian delicatessen. There you can buy all the vegetable and mushroom preserves needed for the antipasti as well as the cured hams and salamis.

They will also slice the cured hams and salamis for you. All you have to do is display them at table. What could be easier?

To complete the antipasti, you must serve Italian bread and wine. Here is a simple antipasto dish for you to try called "Affettati Misti".

Serves: 4

Ingredients:

4 slices of mortadella
4 slices coppa
4 slices pancetta
4 slices prosciutto
8 slices salame
Vegetable preserves
Mushroom preserves
Italian bread

Method:

1. Arrange the slices of cured hams and salamis elegantly in a large platter.

2. Arrange a selection of vegetable and mushroom preserves in either a large pickle serving dish or in smaller individual dishes.

3. Roughly slice the Italian bread and serve in one or two bread baskets at table.

4. Serve the antipasti with a selection of Italian wines of your choice.

 from ;http://www.italiantraditionalfood.com

fettuccine alfredo recipes

Fettuccine Alfredo has to be the quickest and most simple of all the pasta dishes to make. Timing is important in the making of Fettuccine Alfredo since ideally, the pasta and the sauce should be ready at the same time. The accepted view is that Fettuccine Alfredo was first made in Rome by a restaurateur named Alfredo di Lelio, whose Roman restaurant was called Alfredo all'Augusteo. This may not be the original recipe but it is the one that I have been using for a long time as it meets with my family's approval! If you enjoy Fettuccine Alfredo then why not try these other fettuccine recipes; Fettuccine ai Funghi Porcini, Fettuccine al Gorgonzola,Fettuccine ai Peperoni Gialli.

Serves: 4

Ingredients:

1/2 lb (225 grams) butter (should be at room temperature)
1 cup double cream, very lightly whipped
1/2 lb (225 grams) Parmesan cheese (freshly grated)
salt and freshly ground pepper
parmesan cheese (grated)

Method:

1. Start making the sauce relative to cooking time of the fettuccine pasta.

2. In a large pan, melt the butter over low heat.

3. Slowly add the lightly whipped double cream to the pan, whisking continually.

4. Stir continuously until the sauce is hot and slightly reduced.

5. Still stirring, slowly add grated cheese. The sauce should thicken.

6. Add salt and pepper to taste.

7. Drain pasta and add it to the sauce. Mix well.

8. Serve immediately.

9. Place a bowl of extra Parmesan cheese on the table so that your guests can help themselves.

Ingredients for Fettuccine:

1 packet (1lb) fettuccine, enough for 4 people)
1 tablespoon salt

Method:

1. Lower the fettuccine into a large pan of boiling salted water.

2. Stir once or twice with a wooden spoon.

3. Cook for about 10 minutes or according to the manufacturer's packet instructions. Fettuccine should be cooked to "al dente" not soft or pulpy in texture.

4. Drain in a colander.

 from :http://www.italiantraditionalfood.com

bresaola recipes

Bresaola is thinly slices of cured beef tenderloin. Bresaola can be a welcomed addition to any salad. Bresaola is best served as an antipasto as per this recipe. If you enjoy Bresaola then why not try some of these other great tasting Italian traditional food recipes; Bruschetta, Erbazzone,Focaccia, Gnocchi.

Serves: 4

Ingredients:

4 oz Italian bresaola (thinly sliced)
2 oz Grana Padano cheese (slithers)
3 tbsp olive oil (extra virgin )
1 lemon (juice)
black pepper (freshly ground)
rocket salad (garnish)

Method:

1. Place the bresaola slices onto a large serving plate.

2. Ensure that the slices of bresaola overlap.

3. Cover slithers of the Grana Padano cheese.

4. Drizzle with olive oil.

5. Drizzle with the lemon juice.

6. Season with black pepper.

7. Garnish with some rocket salad.

8. Serve with Italian bread.

 from :http://www.italiantraditionalfood.com