Easy Italian menu
This is an easy, delicious menu that will impress, guests, lovers and family alike! Created using fresh, seasonal ingredients, these simple recipes are extremely flavorful.
1. Fresh tomato basil salad
1 tomato per person
1 bunch fresh basil
drizzle of olive oil
drizzle red wine or balsamic vinegar
salt and pepper to taste (remember, fresh ground is best!)
Rinse and slice tomatoes. Arrange on plate in a pleasing fashion. Rinse basil and chop.
Sprinkle over tomatoes. Drizzle olive oil and vinegar to taste. Season with salt and pepper to taste.
2. Summer "Pasta e Piselli" (Pasta with peas.)
1 package farfalle pasta
1 medium package fresh or frozen peas
1 lemon, juiced
1/2 cup of heavy cream
2 tablespoons butter
1 teaspoon olive oil
1/2 an onion (variety of your choice)
1 clove garlic
chopped chives for garnish
grated parmesan cheese
Cook pasta and peas according to package directions. Drain and set aside. Chop onions and garlic. Cook in a wok or large frying pan with a 1 teaspoon olive oil until they begin to become translucent. Pour in cream, lemon juice and butter. Bring to a boil over medium heat. Pour in pasta and peas and toss until warm.
Serve garnished with chopped chives and parmesan cheese. (This would also be delicious with some chopped bacon added!)
3. Easy tiramisu
Serves 6
3 tablespoons instant espresso or coffee powder
1 bar (8 ounces) reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 packages (3 ounces each) soft ladyfingers
Unsweetened cocoa powder for dusting
In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Separate ladyfingers. One by one, dip ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice, finishing with a layer of the cream-cheese mixture. Refrigerate for at least one hour before serving.
Dust with cocoa just before serving.
1. Fresh tomato basil salad
1 tomato per person
1 bunch fresh basil
drizzle of olive oil
drizzle red wine or balsamic vinegar
salt and pepper to taste (remember, fresh ground is best!)
Rinse and slice tomatoes. Arrange on plate in a pleasing fashion. Rinse basil and chop.
Sprinkle over tomatoes. Drizzle olive oil and vinegar to taste. Season with salt and pepper to taste.
2. Summer "Pasta e Piselli" (Pasta with peas.)
1 package farfalle pasta
1 medium package fresh or frozen peas
1 lemon, juiced
1/2 cup of heavy cream
2 tablespoons butter
1 teaspoon olive oil
1/2 an onion (variety of your choice)
1 clove garlic
chopped chives for garnish
grated parmesan cheese
Cook pasta and peas according to package directions. Drain and set aside. Chop onions and garlic. Cook in a wok or large frying pan with a 1 teaspoon olive oil until they begin to become translucent. Pour in cream, lemon juice and butter. Bring to a boil over medium heat. Pour in pasta and peas and toss until warm.
Serve garnished with chopped chives and parmesan cheese. (This would also be delicious with some chopped bacon added!)
3. Easy tiramisu
Serves 6
3 tablespoons instant espresso or coffee powder
1 bar (8 ounces) reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 packages (3 ounces each) soft ladyfingers
Unsweetened cocoa powder for dusting
In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Separate ladyfingers. One by one, dip ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice, finishing with a layer of the cream-cheese mixture. Refrigerate for at least one hour before serving.
Dust with cocoa just before serving.
posted by gentillefille at 2:26 PM
1 Comments:
My favorite pudding.
Crumble half a thingy nest (white sugary thing that is used as a base for Pavlova or something) into the bottom of a pudding dish. Add at least three scoops of your fav ice cream. Sprinkle it with choc (the left over powder from instant Cappoccino is adequate) and with mixed nuts (this is bad news if you are allergic but what a way to go). Then drizzle (nice word that) some gunge on top - recently I have used Maple syrup being the only thing in the fridge). If you are up to it and have some available, try adding a bit of fresh cream (double, single, thick, thin - whatever). Eat.
Post a Comment
<< Home