What are some easy italian recipes for starters or desserts?

Panna Cotta


INGREDIENTS:


1/3 cup milk


1 (.25 ounce) envelope unflavored gelatin


2 1/2 cups heavy cream


1/2 cup white sugar


1 1/2 teaspoons vanilla extract





DIRECTIONS:


Pour milk into a small bowl, and stir in the gelatin powder. Set aside.


In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, and pour into six individual ramekin dishes.


Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.


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Tiramisu


INGREDIENTS:


6 eggs, separated


3 tablespoons white sugar


1 pound mascarpone cheese


2 tablespoons brandy


1 teaspoon vanilla extract


1 1/2 cups strong brewed coffee, room temperature


30 ladyfinger cookies


8 ounces finely chopped bittersweet chocolate








DIRECTIONS:


In large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.


Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.


Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.


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Gelato


INGREDIENTS:


1 cups milk


2 cup heavy cream


4 egg yolks


1/2 cup sugar








DIRECTIONS:


In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.


In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.


Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.


Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.


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Cannoli


INGREDIENTS:


2 cups all-purpose flour


1 teaspoon white sugar


1 teaspoon salt


1 1/2 teaspoons ground cinnamon


1/4 teaspoon ground nutmeg


2 tablespoons shortening


1 egg white


3/4 cup red wine


1 1/2 quarts oil for deep frying





1 1/2 pounds ricotta cheese


1/2 cup sifted confectioners' sugar


2 teaspoons vanilla extract


3/4 cup miniature semisweet chocolate chips


3 tablespoons chopped candied orange peel








DIRECTIONS:


In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.


Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.


Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.


To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving


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Tiramisu





3 large eggs, separated


3/4 cup sugar


1 (8-oz) container mascarpone cheese (1 scant cup)


1/2 cup chilled heavy cream


2 cups very strong brewed coffee or brewed espresso, cooled to room temperature


2 tablespoons sweet Marsala wine


18 savoiardi (crisp Italian ladyfingers, 6 oz)


1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder





Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.


Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites uWhat are some easy italian recipes for starters or desserts?
The easiest start to an Italian meal is to have a big platter with lots of Italian salami and prosciutto with bowls of roasted baby tomatoes dressed with good olive oil, the same of baby roasted artichokes (you can get some really good jars of ready prepared ones.) Lots of olives - again in olive oil and a little lemon and with some finely chopped garlic mixed in - hunks of parmesan cheese - a salad made with mixed leaves and herbs and lots of good bread and if you can get it some really good mozzarella cheese drizzled with olive oil and seasoned with pepper. Let everyone help themselves - delicious.What are some easy italian recipes for starters or desserts?
MOZZARELLA %26amp; TOMATO SALAD





Serves 2





INGREDIENTS





100g packet of Mozzarella cheese


1 large beef tomato


1 small bunch of fresh basil


2 tablespoons of olive oil*


Ground pepper to taste





METHOD





Open the pack of cheese and drain off the liquid. Wash the tomato. Wash and chop the basil.





Cut the cheese into an equal number of slices. Cut off the top and bottom off of the tomato, and then cut it into an equal number of slices.





Arrange the cheese and tomato on two small plates, overlapping the slices. Sprinkle on the chopped basil. Dribble on the olive oil. Season with the pepper.





ADDITIONS %26amp; ALTERNATIVES





Add a sweet Spanish onion. Peel it, cut off the top and bottom, and then cut it into an equal number of slices.





Add some stoned olives.





Serve with ciabatta or focaccia bread.





* Ideally, you should use extra virgin olive oil for salads. However, if you only have the normal stuff, you can use that instead.
mozzerella slices on beef tomatoes drizzled with olive oil and sprinkled with basil and a dash of black pepper
spaghetti it's yummy