can someone PLEASE give me some recipes for ITALIAN breakfast-es???

Question

I want to try to eat the way the Italian's do and I'm wondering if there are certain things they eat for breakfast that American's probably dont eat. if so, can someone please give me some ideas?

Answer 1

Frittata di Pasta – Italian Breakfast Omelet

12 oz. Angel Hair or Spaghetti Pasta
3 T. butter
2 green onions sliced thin
5 large eggs
2 C. Half & Half
1 ½ C. Parmesan Cheese
1 C. whole milk Mozzarella cheese - shredded
1 T. dill weed
1 clove garlic - pressed
½ t. white pepper
2 T. flour

Cook pasta according to directions. Drain well and cool. Toss with 1 ½ T. melted butter – combine with remaining ingredients and mix well.

Melt remaining butter in non-stick omelet pan over medium high heat. Ladle pasta batter into pan and cook (not stirring) until set. Carefully flip Frittata using a rubber spatula or gently place inverted plate over top of pan. Flip Frittata onto the plate and quickly replace in pan, cooked side up. Heat thoroughly and serve. Sprinkle with additional Parmesan cheese if desired.



COLORS OF ITALY BREAKFAST SANDWICH

Colors of Italy Breakfast Sandwich
"This delicious breakfast sandwich relies on Colavita Extra Virgin Olive Oil to transform breakfast into an extraordinary experience. The mozzarella, tomato and green leaf lettuce give the white, red and green colors of the Italian flag. Though my married name is maiden name is Italian!"
Ingredients:

colavita extra virgin olive oil
1 loaf fresh Italian bread
2 large tomatoes
1 green leaf lettuce
DASH OF oregano
1 1/2 cups shredded mozzarella cheese
4 eggs
1 cup milk

1. Scramble four eggs and one cup milk. 2. Put 4 Tbsp. Colavita Extra Virgin Olive Oil in a skillet and cook eggs. 3. Cut Italian bread lengthwise and place in large baking tray. Preheat oven to 350 degrees. 4. Distribute a generous amount of Colavita extra Virgin Olive oil across surface of Italian bread. Sprinkle oregano to taste atop bread. 6. Distribute the one and half cups of shredded mozzarella across the eggs. 7. Place in preheated oven and cook until the mozzarella melts. 8. Remove from oven and slice two large tomatoes and distribute across eggs and melted cheese. 9. Place lettuce artfully on topof the tomatoes. 10. Add a dash of Colavita Extra Virgin Olive Oil atop lettuce and a dash of oregano. 11. Cut into indiviual servings. Will generously make six servings. Can serve with a side salad of lettuce, tomato and mozzarella with Colavita Extra Virgin Olive Oil and Colavita Vinegar dressing.



CORNETTI AND BRIOCHES

First recipe
For the biga:
1 1/2 cups (150 g) flour
A scant ounce of live yeast (20 g; use baker's yeast of the kind sold in supermarkets)
A little warm water or milk
For the dough:
4 1/2 cups (450 g) flour
1 1/4 cups (250 g) unsalted butter
1/2 cup (100 g) sugar
6 or 7 yolks
1 teaspoon vanilla extract
The grated zest of a lemon
A pinch of salt
A little milk

To make the biga: dissolve the yeast in a little warm water or milk. Combine the yeasty milk with the flour, adding more liquid if necessary to obtain a smooth soft dough. Put it in a lightly floured bowl, make an X in its surface, cover it with a cloth, and put it in a warm place to rise.

Preparing the dough: You can work either by hand or using a mixer. Sift the flour into a bowl, then add the salt, the sugar, the vanilla or lemon zest, and mix. Scoop a depression into the mixture and fill it with the eggs, and then work everything together either by hand or with the beater, adding, if need be, a little water; you should obtain a homogeneous, very elastic dough that comes away from the sides of a bowl (or your work surface if you're mixing directly on it). Break the butter, which should be soft, into bits, and incorporate it. Then incorporate the biga, kneading the dough energetically and throwing it down on your work surface, until bubbles appear in the dough and it becomes shiny. At this point shape it into a ball, put it in a slightly flowered bowl, with a flowered cloth to cover, and set it in a cool place for a couple of hours (not warm).

When the time is up return the dough to your work surface and knead it for a few more minutes, then return it to the bowl and put it in a cool place overnight. Pastry chefs prepare the dough in the evening to have it
To make brioches you'll need the dough, and egg, and a little butter and flour. You'll also need brioche molds, which are small cups with scalloped edges. Ms. Gosetti suggests you make rings of paper if you don't have them, but a muffin tin should also work. Assuming you have the molds or the muffin tin, melt a little butter and brush the insides of the tins, then flour them lightly, upend the tins, and shake out the excess.

Divide the dough into balls weighing about 2 ounces 950 g), and pluck a bit the size of a cherry from each. Shape the larger pieces into balls by rolling them between your palms, and put them in the molds, which they should only fill about half way. Poke the middle of each with your fingertip, and fill the resulting holes with the little blebs of dough. Cover the molds with a cloth and put them in a warm place to rise; in the meantime preheat your oven to 460 F (230 C).

Once the brioches have completely filled the molds beat the egg and brush the egg over them, taking care not to collapse them. Bake them for about 10 minutes, then remove them from the oven, unmold them, and let them cool.

Answer 2

I'm Italian born and raised in Italy, there isn't any recipe for breakfast.
I have a cappuccino and some biscuits, every once in a while a cornetto (croissant) for breakfast.
Other Italians might prefer having a cup of tea or caffèlatte or milk with biscuits, or jam over soft bread or toast bread.
You can add a glass of orange juice.
Italians in Italy would never have for breakfast spaghetti or other kind of pasta, nor steak, nor sandwich, nor frittata, we like eating something sweet on morning and never a big meal.

Answer 3

Try this website....It's Italian. Possibly you will see whatever. I consider Madonna. I also being Italian would make some variety of pasta dish. Italians don't put their coronary heart & soul into breakfast, sorry, but might be this web site can help. In case you look at my questions, I asked for an Italian recipe in the "Italy" sections of Y!A, getting best responces. Just right good fortune.

Answer 4

Italian Breakfast Steaks

(5 servings) Printable Version


5-steak package breakfast steaks
3-ounce can tomato sauce
8-ounce container Italian-style dry bread crumbs
8-ounce package shredded mozzarella cheese
Preheat oven to 350 degrees. Place breakfast steaks flat on a cookie sheet. Spread a thin layer of tomato sauce on each breakfast steak.

Add a layer of bread crumbs; sprinkle cheese on top of crumbs. Roll up each steak and close with toothpicks. Bake for 20 minutes or until meat is cooked.


Have a great breakfast!!!

Answer 5

attempt this website....it quite is Italian. maybe you will locate some thing. I believe Madonna. I additionally being Italian might make some variety of pasta dish. Italians do no longer positioned their coronary heart & soul into breakfast, sorry, yet maybe this website can help. in case you look at my questions, I asked for an Italian recipe in the "Italy" sections of Y!A, getting super responces. sturdy success.

Answer 6

A typical Italian breakfast is Brioche and Cappuccino.

Answer 7

Signorina,
the most realistic Italian breakfast experience is a filterless cigarette, an espresso, and an aspirin!
Ciao
Tahini

Answer 8

go to Cooks.com and put in Italian breakfasts..it brought up a whole bunch of different recipes..they actually look pretty good..

Answer 9

They seem to eat a lot of stale bread sometime toasted and rubbed with garlic and sliced tomato. Strong espresso coffee.

Answer 10

http://www.google.com/base/search?hl=en&gl=us&a_n0=recipes&a_y0=9&a_o0=0&a_v1=breakfast&a_y1=1&a_n1=Course&a_o1=0&a_u1=&a_v2=italian&a_y2=1&a_n2=Cuisine&a_o2=0&a_u2=&a_v3=&a_y3=1&a_n3=Main+ingredient&a_o3=0&a_u3=&Submit=Go&oi=gb_refinement&ct=more-results