Real Italian food?

Question

I need recipe's for real italian food, not lasagna or ziti, and stuff like that.
I would like to make some item's you don't normally see in America, but rather true Italian food
Please help me out
Thank's

Answer 1

Here are 3 authentic Italian recipes you might want to try.

1 RECIPE
Sliced Steak with Arugula and Pecorino


Serving: 4 as a main course, or 6 as part of a multicourse Italian meal
Total Time: 20 minutes

INGREDIENTS:
# 4 ounces arugula
# 2 tablespoons extra virgin olive oil, plus extra for drizzling
# Salt
# 2 boneless rib-eye steaks, about 1 1/2 pounds each, at least 1 1/4 inches thick
# Coarse sea salt
# Freshly ground black pepper
# 1/2 cup freshly grated medium-aged pecorino cheese
# Balsamic vinegar for drizzling


DIRECTIONS:

Preheat a charcoal or gas grill.

Cut off the arugula stems and wash the leaves. Put the olive oil in a medium skillet and place over medium-high heat. When the oil is hot, put in the arugula leaves and sprinkle with salt. Cook, stirring occasionally, until the arugula is wilted and any liquid is evaporated, 3 to 4 minutes. Remove from the heat.

Generously sprinkle coarse sea salt and black pepper on both sides of the steaks. Grill for about 6 minutes on each side for rare steak.

Transfer the steaks to a cutting board and cut on a bias into 1/4-inch-thick slices. Put the skillet with the arugula back over high heat just long enough to heat it through. Arrange the sliced steak on a serving platter and distribute the wilted arugula over it. Sprinkle the grated pecorino on top and drizzle sparingly with olive oil and balsamic vinegar. Serve at once.

From How to Cook Italian by Giuliano




2 RECIPE
Garlic Shrimp and Wine Sauce

This sauce highlights ingredients from the southern Italian coast: sweet shrimp, plump garlic, intense tomatoes from the volcanic soil and bottarga, a small brick of pungent dried mullet or tuna roe, which is shaved or grated over pasta at the table.

Serving: 6

INGREDIENTS:
# 1/2 cup extra virgin olive oil
# 4 cloves garlic, minced
# 1 peperoncino (small dried red pepper), crushed
# 10 ounces medium shrimp, shelled (reserve shells)
# 2 zucchini, sliced
# 2 tablespoons unsalted butter
# 1 small onion, quartered
# 1 cup dry white wine
# 1/4 cup minced fresh flat-leaf parsley
# 1 pound cherry tomatoes, halved
# Sea salt and freshly ground black pepper to taste
# 1 pound dried pasta
# Bottarga, to taste


DIRECTIONS:

In a medium bowl, combine the olive oil, garlic and peperoncino. Add the shrimp and zucchini and toss to coat well. Set aside.

In a medium saute pan, melt the butter over medium-high heat. Add the onion and shrimp shells and cook until the onion is golden brown, 3 to 5 minutes. Add the wine and cook to reduce until thickened. Remove the shrimp shells and discard, leaving as much of the onion in the pan as possible. Add the shrimp mixture and saute for 3 to 5 minutes, or until the shrimp are pink and the zucchini has softened. Stir in the parsley and tomatoes. Season with salt and pepper. Set aside and keep warm.

In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a warmed serving bowl. Toss with the sauce. Grate bottarga over the top and serve at once.

From 50 Great Pasta Sauces by Pamela Sheldon Johns,



3 RECIPE
Aromatic Salmon in a Pouch

Cooking in a pouch is one of the best ways to prepare fish because it keeps the fish moist while delicately infusing it with the flavors of other ingredients in the pouch. Using aluminum foil makes it easy to create a well-sealed pouch.

Serving: Serves 4 as a main course, or 6 as part of a multicourse Italian meal
Prep Time: 25 minutes
Total Time: 1 hour

INGREDIENTS:
# 12 ounces ripe tomatoes
# 1 medium clove garlic
# 10 to 12 sprigs flat-leaf Italian parsley
# 1 to 2 sprigs fresh oregano
# 3 tablespoons extra virgin olive oil
# Salt
# Freshly ground black pepper
# 2 pounds skinless salmon fillet
# 2 tablespoons dry white wine


DIRECTIONS:

Preheat the oven to 400 degrees F on convection heat or 425 degrees F on regular bake.

Peel the tomatoes, remove the seeds and cut into 1/2-inch dice.

Peel and finely chop the garlic. Finely chop enough of the parsley leaves to measure 3 tablespoons. Coarsely chop enough of the oregano leaves to measure 2 teaspoons. Mix the garlic, 2 tablespoons of the parsley, the oregano and 2 tablespoons of the olive oil.

Season with salt and pepper.

Butterfly the salmon fillet by slicing horizontally along its thicker side so that the fillet opens like a book. Do not cut all the way through to the other side.

Tear a sheet of extra-wide heavy-duty aluminum foil large enough to wrap around the fish completely, leaving enough room for the steam to circulate around the fish as it cooks. Put the remaining 1 tablespoon olive oil in the center of the foil and place the fish over it. Spread the herb mixture on the inside and outside of the salmon fillet, then close it like a book. Sprinkle with the white wine. Spread the tomatoes over the fish and sprinkle the remaining 1 tablespoon parsley on top. Season with salt and pepper and seal the pouch, making sure not to leave any openings.

Place the pouch on a baking sheet and put it in the oven. Bake for 25 to 30 minutes, depending on how thick the fish is. If you are unsure whether the fish is cooked or not, partially open the pouch and check with a fork. It should be slightly pink in the center and flake easily. When it is done, remove the baking sheet from the oven. Gently open the foil, taking care not to spill the juices.

Slide the contents onto a serving dish. Serve at once.

From How to Cook Italian by Giuliano Hazan,

Answer 2

Anyone who thinks Italians eat gumbo is PAZZO.

I suggest checking out the book Jamie's Italy by Jamie Oliver. The recipes are pretty easy, not-so-common and distinctly Italian.

As someone who has actually lived in Italy, I can tell you that the food is not all it's cracked up to be. There's a lot of Barilla-spaghetti eating going on over there! One thing that you should do is serve a proper meal with at least four courses. Start with a soup or pasta, move to a dish with your protein and vegetables, then have a salad, then dessert. In a real Italian restaurant, pasta is considered a first course to be eaten before the main course. Italians don't use many frozen or canned vegetables- they eat what is fresh and in season.

You could consider starting with orchiette in broccoli sauce or gnocchi in walnut-gorgonzola cream sauce. Then, move to a main course (I don't eat meat so I can't help much here) with vegetables. Next, serve a salad of mixed greens with high-quality olive oil and balsamic vinegar for dressing. Italian supermarkets don't even sell flavoured salad dressings! I'm serious! For dessert, you could do tiramisu (which is quite a luxury what with the cost of marscapone cheese here).

Recipes for all this stuff are available online. Alternately, get a subscription to Cucina Italiana (which has an English edition).

Answer 3

Good luck I am Italian and I don't know any of the old world recipes. So I guess anything I cook would be Italian how about some BBQ....I love the south...

Answer 4

Italian Gumbo

Linguine served with a creamy pasta sauce plus shrimp, scallops, crawfish and spinach.

Ingredients:
• Two teaspoons butter
• Sixteen oz package frozen chopped spinach
• One package crawfish tails, cleaned
• Half pound large shrimp
• Half pound bay scallops
• Half cup whole milk
• One jar sun dried tomato alfredo sauce
• One package linguine
• Two marinated boneless, skinless, chicken breasts
• One bottle Italian dressing
• One lemon
• Salt, red pepper, oregano, basil, and thyme--to taste
Method:
Marinate chicken breasts in Italian dressing overnight. Take package of crawfish and put in a colander and rinse well. Brown butter on medium with juice from fresh lemon in a deep skillet with a lid. Add salt, pepper, and the Italian seasonings. Add jar of alfredo sauce. Then pour milk in empty jar and shake well. Pour in skillet and add spinach and crawfish. Cover and let simmer, do not boil, for about 10 minutes. Grill chicken breast on an electric grill or broil. Once chicken is grilled, set aside. Add scallops and shrimp to sauce and bring to a low boil. Once shrimp is pink, reduce heat to low. Cut up chicken breast into bite sized pieces. Add chicken with juice to sauce. Boil pasta, drain and serve with sauce.

Bon Appetit!
Sounds delicious, I will try it

Answer 5

talk to an italian or go online

Answer 6

http://www.theitaliantaste.com/italian-cooking/pasta/pasta-fresca/fresh_pasta_index.shtml

http://recipes.lidiasitaly.com/productslist.aspx?CategoryID=15&selection=1

http://www.mariobatali.com/food_wine_recipes.html