Since I am currently studying abroad in Italy, this week I thought I would post how to make an easy Italian meal. Italian food can be healthy and light if you know how to make it correctly. I am taking a food and wine class over here in Rome, so I thought I would post some of the recipes we have been making in class that include my own variations of the recipes.
Here’s what the menu looks like:
Easy and Light Italian Salad
Farfalle con Zucchini
Tiramisu
Italians are known for having very fresh ingredients. While you may not be able to get quite as fresh ingredients in the states, it is still summer and vegetables are in season. This means that you can easily get some nice tasting vegetables.
Easy and Light Italian Salad:
This salad is a basic salad that is commonly served in Italy. It isn’t from a recipe book, but rather just ingredients that I have seen on salads here that I thought would taste good together. I usually come home after class and make this easy salad for dinner.
Ingredients:
1 package of romaine and iceberg lettuce, chopped thinly
1 can of corn (you can also use corn on the cobb, but it takes longer to make)
4-6 ounces fresh mozzarella cheese (sliced into ¼ inch thick slices)
2 vine-ripened tomatoes, sliced or cubed (according to your preference)
1 can of tuna in oil, drained
1 cup kalmata olives, sliced
10 basil leaves, finely chopped
¼ chopped red onion
Salt and pepper to taste
Dressing: All you need is a little bit of balsamic (easily bought at the grocery store) and olive oil for dressing.
Directions:
Add all of the ingredients together and toss. Sprinkle on some balsamic and then olive oil for a tasty and healthy Italian treat!
This recipe serves 4 and takes about 15 minutes to prepare.
Farafelle Con Zucchini:
Farfalle is common Italian pasta that can be delicious when made with zucchini. Since zucchini is in season right now, it adds flavor to pretty much any dish. This pasta has both your veggies and carbohydrates to keep you energized throughout the day.
Ingredients:
6 small zucchini
2 teaspoons salt
2 cups fresh packed basil leaves
1 package of farfalle pasta
¼ cup extra virgin olive oil
3 tablespoons unsalted butter
½ cup finely grated Parmesan cheese (more for serving)
Directions
1. Cut the zucchini crosswise into thin slices and toss with salt.
2. Cut the basil into thin strips and bring salted water to boil for the farfalle. Cook the pasta in boiling water until done and then drain. Reserve 1 cup of the pasta cooking water.
3. Meanwhile, in a saucepan over medium heat, warm the olive oil. Add the zucchini and sauté until golden and tender (usually about 7 minutes). Reduce the heat and stir in half of the basil. Next stir in the pasta and butter then toss until the butter is melted.
4. Stir in some of the pasta water and toss (adding more pasta as needed).
5. Stir in the Parmesan cheese, remaining basil, and salt and pepper to taste.
6. Transfer to a serving dish and serve the pasta with the additional Parmesan cheese.
This recipe serves about 4 and takes about 30 minutes to prepare.
Tiramisu:
Everyone needs to indulge once in a while, and what better to do that then with Tiramisu? Tiramisu is the perfect Italian treat (except for gelato of course) and is quite simple to make. Here’s a recipe that can be prepared quickly and easily.
Ingredients:
6 egg yolks
12 ounces mascarpone cheese (1 ½ cups)
2 packages of soft ladyfingers
1/2 cups cold espresso coffee OR 1/3 cup coffee flavored liqueur
¾ cup white sugar
¾ cup of milk
¾ teaspoon vanilla extract
1 ½ cups heavy cream
Unsweetened cocoa powder or chocolate shavings to decorate (I think the latter looks better)
4 tablespoons of brandy or rum (optional for extra flavoring)
Directions:
- Whisk together the eggs and the sugar until they form a batter with a creamy consistency.
- Add the milk to this mixture and boil over medium heat for a few minutes.
- Beat the cream and the vanilla until the stiff peaks start to form (should take about three or four minutes). Simultaneously add the cheese to the cooled egg mixture.
- Add the coffee (and rum/brandy if you please) to the ladyfingers. Ideally, you should drizzle the coffee mixture on top of them. The ladyfingers should be soggy. Place half of them at the bottom of the rectangular dish you are preparing to serve.
- Spread half of the egg/cheese mixture on top of the ladyfingers followed by half of the cream mixture. Then add another layer of ladyfingers and repeat. Sprinkle the top with the chocolate for garnish.
- Refrigerate. 2-3 hours is sufficient, although a longer period of time is ideal.
This recipe serves about 12 and takes about 3 hours to prepare.
All three of these dishes would make a great Italian meal that is sure to impress!