I would love to make an authentic Italian meal.?

Question

Please only authentic Italian recipes!

Answer 1

Try this: http://www.italianyum.com

Answer 2

River Cafe Italian Cook books

Answer 3

I would start with Antipasti (Prociutto,Panchetta,Veggies) followed by saltimbocca romana(Veal and Ham rolls) for Dessert either tiramisu or Zabaglione(Marsalla Cream) finish with a nice cup of espresso laced with some amaretto
Antipasto
Arrange Prociutto,Panchetta, ,Oil packed artichoke hearts and Bruchetta on a platter.
Bruschetta
BRUSCHETTA

Thick slices of bread
Whole cloves of garlic
Extra virgin olive oil
salt
NOTE: Omit the olive oil and salt when using in recipes

1. Traditionally, the bread was cooked over a wood or charcoal fire. This is a great accompianment to any barbecue when you do have the grill out. But for the occasion where the grill isn't convenient (I can think of many), I prefer the broiler to the toaster. Preheat the broiler in your oven and then toast the slices on each side about 5-6 minutes until dark golden brown.

2. While it's still hot, slice a clove of garlic in half and rub the juicy side into one side of the bread. If you're feeling brave, rub the clove into the other side. Drizzle with olive oil and sprinkle with salt. Delicious.

3. Just about anything and everything goes well with bruschetta. Other classic combinations include: a mixture chopped tomatoes, basil, and crushed garlic; Tuscans love a chicken pate; the olive paste known as tapenade; roasted veggies; goat cheese & sun-dried tomatoes; the list goes on and on...

Saltimbocca1 lb. top round veal
1/4 lb. sliced prosciutto
sage leaves
1 cup flour 1/2 cup beef broth (optional)
2 tbs. olive ail
4 tbs. butter
1 glass white wine
salt
pepper









Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the involtini but make a stitch along the sides).
Put the oil and butter in a saucepan. Lightly dust the involtini with flour and sauté over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the involtini on a serving platter. In the skillet used to cook the involtini, let the cooking juices reduce for a minute, then pour over the involtini. Serve immediately.

Note 1:
If there is not enough cooking juice in the pan, add 1/2 cup broth, reduce briskly by half, and pour over the involtini.

Note 2:
Saltimbocca can also be sautéed flat, rather than rolled.

Note 3:
Marsala wine may be used instead of white wine
Zabaglione - Warm Version (serves 8)

8 egg yolks

1/2 cup sugar

1 cup Marsala wine

a double boiler*


Put the egg yolks and sugar in the top of the double boiler, off of the heat.
Whip with a whisk for about 5 minutes or with and electric mixer for 3 minutes, or until the mixture is pale yellow and creamy.
Stir in the Marsala.

In the bottom of the double boiler, bring 2"-3" of water to a simmer.
Place the top section over the water and cook for 6-10 minutes, whisking constantly.

The mixture will begin to foam, then swell into a soft mass.

Zabaglione is ready when it stands in soft peaks.

Remove from the heat and serve.
*Note: The egg yolk mixture increases considerably in volume as you beat it.
If your double boiler is not very large, use a large bowl over a pot of water.


Zabaglione

Answer 4

There are so many!!! Rachel Ray (look her up) has plenty of authentic down-home Italian recipes. Also, check out www.allrecipes.com for a wide variety of dishes, desserts, and drinks.

Andiamo!

Answer 5

Spaghetti Pomodore!! Very easy and yummmy if you like garlic.
Boil the spaghetti AL dente. Boil whole fresh tomatoes for a few minutes just long enough to peel them, take seeds out and chop them into a bowl. Chop fresh garlic (finely), fresh basil and add salt,pepper and olive oil to the bowl...let it all sit for about 15 minutes and add hot pasta!! It's truly ymmy!

Answer 6

There are many authentic Italian cookbooks out there.

Answer 7

Chicken ProvoloneChicken breasts are butterflied , topped with provolone cheese, Genoa salami and basil leaves. Served over fettuccini with a rice cream sauce.Ingredients:
• Fettuccini noodles
• 4 skinless, boneless chicken breast halves
• Salt and pepper
• 4 slices provolone cheese
• 4 slices Genoa salami
• Fresh basil leaves
• Olive oil
• Crushed red pepper flakes (as desired)
• 1 cup heavy whipping cream
• 1 Tbsp. butter
• 1/4-1/2 cup parmesan cheese
Method:
Boil pasta and set aside. Butterfly chicken breasts; place boned side up and pound thin. Season with salt and pepper. Lay provolone, salami and torn basil leaves on one side of the butterflied breasts. Fold breast in thirds. In nonstick skillet heat a little olive oil along with red pepper flakes. Brown chicken. Cook over medium-low heat, covered, until juices run clear. While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald. Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened. Serve chicken on top of pasta with sauce spooned


Italian Cream CakeTry this layered Italian dessert - it has coconut flakes in the batter and the frosting.Ingredients:
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup shortening
• 2 cups white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons light cream
• 1/2 cup chopped walnuts
• 1 cup flaked coconut
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside. 2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. 3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Answer 8

buy the book "giada's family dinners". its by giada de laurentis. i got the book and i gotta say that the recipies r good and simple.

Answer 9

Try this woman. She is the REAL DEAL!

http://www.lidiasitaly.com/index2.htm

Answer 10

All you need to know:

http://italianfood.about.com/od/menues/a/aa112499.htm