ITALIAN FRUIT PUNCH
Provided by Giada De Laurentiis
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients, except the licorice, in a pitcher. Stir to mix. Pour into glasses and garnish with a stalk of licorice.
ITALIAN GARLIC TOAST
"EVERY Italian meal must have its garlic bread, and this recipe is not only delicious but also attractive. It's rich which cheese and butter and colorful with paprika. Auntie Ann always waited until we were all seated before bringing out her garlic bread, warm from the oven."
Provided by Taste of Home
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Split bread lengthwise; place, cut side up, on a large baking sheet. In a small bowl, combine butter, cheese, garlic and oregano; brush onto cut surfaces of bread. Sprinkle with paprika., Broil 4 in. from the heat for 2-3 minutes or until lightly toasted. Serve warm.
Nutrition Facts : Fat 12 g fat (7 g saturated fat), Cholesterol 28 mg cholesterol, Sodium 549 mg sodium, Carbohydrate 36 g carbohydrate, Fiber 2 g fiber, Protein 7 g protein.
ANISETTE TOAST
Anise flavored Italian biscotti-like cookie that is lighter and softer in texture. This 'twice baked' cookie is enjoyable with a cup of coffee or anytime.
Provided by Linda
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
- Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
- Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 36.9 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 201.3 mg, Sugar 16.8 g
ITALIAN "STUFFED" TOAST (TOAST FARCITO)
The first time I went to a bar with friends in Italy, I was very curious when they offered me 'toast' as pub grub. When this panino showed up I understood that Italian toast and American toast is NOT the same thing. Cooked ham, fontina cheese, and giardiniera make up this hot panino that goes well with your favorite Italian beer.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 13m
Yield 2
Number Of Ingredients 5
Steps:
- Heat a panino press according to the manufacturer's instructions.
- Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
- Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.
Nutrition Facts : Calories 310 calories, Carbohydrate 29 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 7.6 g, Sodium 887.5 mg, Sugar 4.6 g
ITALIAN FRESH FRUIT TART
Buon Appetito! Entertain Italian style, This dolce (sweet) will make a great ending served with cappuccino or espresso. This can be made ahead of time, but, wait to spread the preserves and top with fruit close to serving to prevent pastry to becoming soggy. It is best when served within an hour. Cool time 30 minutes and chill time 20 minutes
Provided by Barb G.
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
- Place dough on lightly floured surface.
- Knead about 3 minutes or until dough holds together and is pliable.
- Shape dough into a ball.
- Cover with plastic wrap and refrigerate about 20 minutes or until firm.
- Preheat oven to 350°F.
- Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
- Pat dough evenly in pan.
- Bake about 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely on wire rack, about 30 minutes.
- Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
- Stir in amaretto.
- Spread over crust.
- Arrange fresh fruit on top.
- Drizzle with honey; sprinkle with powdered sugar.
- Serve immediately, or cover and refrigerate.
Nutrition Facts : Calories 448.1, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 123.1, Carbohydrate 76.5, Fiber 1.1, Sugar 43.1, Protein 5.9
ITALIAN TOASTIES
This toastie is like homemade pizza, as you can mix and match the fillings to suit you and your mates
Provided by Barney Desmazery
Categories Lunch, Main course
Time 50m
Number Of Ingredients 8
Steps:
- Split the loaf through the middle, leaving it attached at one side, and open it up like a book. Scrape away some of the soft bread inside (use to make breadcrumbs), then drizzle generously with olive oil. Spread the tomato paste over both sides, then start layering up your fillings on top. Start with the provolone and ham, then add any of your favourite pizza toppings, if you like, finishing with the mozzarella. Scatter with oregano, season with salt and pepper, then carefully close the sandwich and squash it down with your hands to flatten. Wrap tightly in foil. Can be made up to a day ahead and chilled.
- To serve, heat oven to 180C/160C fan/ gas 4. Place the foil-wrapped sandwich onto the oven shelf and bake for 30 mins from room temperature or 35 mins from the fridge. Lift onto a board, unwrap, then slice into roughly 6 sandwiches. Serve with bowls of crisps, gherkins and pickled onions and let everyone help themselves.
Nutrition Facts : Calories 546 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.76 milligram of sodium
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- Brush both sides of each piece of bread with olive oil and sprinkle evenly with 1/4 cup sugar rubbing it gently in. Preheat a large skillet over over medium heat. Place the sugared bread in the skillet and cook for 2 minutes on each side or until golden brown and caramelized on both sides. Remove to a wire rack to cool.
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