Restaurants - Italian Food

Eating Italian food is almost like romancing a woman. Italian food is more than just a meal, it's an experience. That's why when you go into an Italian restaurant, there is just nothing like it. The atmosphere is like no other place on the planet, from the music being piped in from old Italy, to the paintings on the walls. A good Italian restaurant feels like you've walked into 17th century Italy.

The trouble is, these days, it's very hard to find a good Italian restaurant. With everything being fast food today, most of your Italian places are either pizzerias, Pizza Huts, or fast food chains like Sbarros. Finding a classic Italian restaurant in the states, like they used to have back in the 60s and 70s is like looking for the missing link. But when you do find one, this is what you can expect to get there.

For starters, a good Italian restaurant will have a wine list of just about every Italian wine you could possibly want. The list reads like a who's who of Italian wineries. Don't even think of asking the waiter for a mixed drink as he's likely to deck you. Oh and by the way, the waiters are all Italians.

The appetizers are absolutely to die for. You've got your usual fair which includes fried zucchini, roasted garlic, stuffed portabello, mushrooms stuffed with crab meat and fried provolone, just to name a few. The appetizers alone are enough to fill you up so you won't even need the main course.

And the salads. Italian restaurant salads can be a meal in themselves. You don't just get a dish with a little lettuce and some carrots. You get a salad the size of Manhattan Island. And don't ask for any kind of dressing other than Italian or oil and vinegar. Yeah, the waiter will deck you for that too.

As for the main dishes, just about every Italian main dish has something to do with pasta, whether it be spaghetti, linguini, ziti or whatever. Most of the dish, as it is with Chinese food, is made up of the pasta. However, you do get quite a bit of meat with your meal too. Italians love to eat and they love to feed you. Without a doubt there is no type of restaurant that gives you more food than an Italian restaurant. It would take three Chinese restaurant meals to make up one Italian restaurant meal. Some of the more famous Italian dishes are chicken catchatori, veil parmesan and spaghetti and meatballs. However, there are literally over 100 Italian dishes you could choose from in a good Italian restaurant.

Italian desserts are probably the most unusual, at least to Americans. They include things with names like spumoni and tortoni. If you don't know what they are, find yourself a good Italian restaurant and experience them. I promise you that it will be an evening out that you will never forget.

Just don't forget to tip your waiter. Yeah, he'll deck you if you don't.

Michael Russell Your Independent guide to Restaurants Article Source: http://EzineArticles.com/?expert=Michael_Russell

Homemade Hot Giardiniera Pizza

A couple of days ago I made a whole bunch of hot giardiniera for some Italian beef and sausage sandwiches that was so good that I made a Giardiniera Pizza the very next day. If you like spicy food, this is the meal for you. I couldn’t resist topping a delicious pizza with all these marinated fresh vegetables that took days to make.

Yes I know a few days are along time to wait, but believe me it’s worth it. You need to let the flavor of the garlic, peppers and vegetables mix together. You could just open a jar of giardiniera and top the pizza dough instead of waiting but it wouldn’t be the same as making you own. Besides you can always make a large batch and give some away to your friends and neighbors to enjoy.

For those of you not familiar with giardiniera, it all started in a small deli in Chicago around 1920 where Nick Pasquini began serving the condiment to accompany his sandwiches. Giardiniera literally mean “from the garden” and if you have a large enough garden for all the ingredients your doing pretty good. This is definitely a vegetarians dream.

The recipe below is what I use, but a number of vegetables can also be added including zucchini, asparagus capers, etc.. I think I got most of them covered in my recipe. Like I said the easiest part is making the giardiniera and the hardest part is waiting for it to marinate in the fridge. And don’t forget after the pizza it’s time for the beef and sausage sandwiches. Enjoy! Mangia Italiano!

Hot Giardiniera
INGREDIENTS

1 red sweet pepper, diced into tiny pieces

1/2 green sweet pepper, diced into tiny pieces

2 bunches of long green onions, finely chopped

3 cauliflower florets, cut into very tiny pieces

3 large cloves of garlic, finely chopped

15 jalapeno peppers, cut into little pieces

20 Manzanella olives, sliced in half

2 plum tomatoes. Diced into small pieces

2 stalks of celery, chopped

1 and 1/2 cups of extra virgin olive oil

1 and 1/2 cups of cider vinegar

1 Tbls of salt

1 Tbls of freshly ground black pepper

2 17oz air-seal square glass jars

PREPARATION

Simply mix all the vegetable together in a large bowl.

Season with salt and pepper.

Place the vegetable mixture in the two jars.

Add equal portions of oil and vinegar to both completely covering the vegetable.

Tightly seal the jar and refrigerate for at least two days before using.

The giardiniera should last refrigerated around 2 weeks.

Basic Pizza Dough
INGREDIENTS

4 cup of all purpose flour

1 1/2 cups of warm water

1 package of active dry yeast

1 tsp. salt

2 Tbls of extra virgin olive oil

1 Tbls of sugar

PREPARATION

In a large bowl pour in warm water and sugar.

Stir to dissolve sugar.

Add yeast and gently stir until yeast is dissolved.

Let mixture sit for around 15 minutes to activate yeast.

Add oil and salt and gently stir.

Add one cup of flour and mix.

Add a second cup of flour and mix until sticky.

Add third cup of flour and mix until dough becomes thick.

Place the dough on a floured board and gradually knead in the remaining flour.

Dust with extra flour and continue kneading until dough becomes firm. About 10 minutes.

Kneading is complete when you have a smooth silky ball of dough. It's better to over knead than to under knead.

Grease a large bowl with a little oil.

Place dough in the bowl turning once to coat the dough.

Cover with a dish towel an place in a warm place for about 2 hours allowing the dough to double in size.

Take the dough out of the bowl and cut in half and roll the into two balls.

Roll out the dough in a square or round shape. Top the pizza dough with the giardiniera. Let it sit for around 2 hours to let the dough rise a little more. Pre-heat the oven to 425 degrees. Bake for 30 minutes until the crust is nice and browned.

Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com

Article Source: http://EzineArticles.com/?expert=Phillip_Speciale

The Feast of 7 Fishes - Italian Christmas Eve Dinner Made Easy With A 4-Fish Seafood Risotto

Seafood risotto is usually made with the seafood cooked right into the risotto. Although this makes a wonderful dish, I find that the seafood can easily become overcooked and get lost in the risotto, or that some diners can get lots of seafood while others get cheated. I find that flavoring the risotto with a seafood broth and then topping it with sautéed seafood is an unbeatable combination.

Servings: 4-6

• 1 pound risotto, made from Arborio rice prepared according to package directions and kept warm (see note)
• 1/4 cup extra-virgin olive oil
• Red pepper flakes to taste
• 2 dozen small clams, rinsed
• 2 dozen small mussels, cleaned and de-bearded
• 12 large sea scallops
• 12 medium to large shrimp, shelled, cleaned, and de-veined
• 1/2 medium clove garlic, minced
• 3 plum tomatoes, diced
• 2 tablespoons heavy cream (optional)
• 1 tablespoon butter (optional)
• 1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped
• 1 cup white wine sauce (see below)
• Salt and freshly ground black pepper to taste
• 4 to 6 lemon wedges, for garnish

Preparation:

1. Prepare the risotto according to package directions. Either keep the finished risotto warm in a 200ºF. oven or cook it while you prepare the rest of this recipe.
2. Put the olive oil and red pepper flakes in a large sauté pan over high heat for about 30 seconds, or until the oil is hot but not smoking.
3. Cook the clams, mussels, and scallops (on both sides) for 3 to 5 minutes, or until the clams begin to open and the scallops begin to turn opaque.
4. Add the shrimp and cook everything for 1 minute more, until the shrimp turn pink on one side.
5. Turn the shrimp, add the garlic, and cook for a few seconds, until the garlic begins to turn golden.
6. Add the tomatoes followed by the sauce and cook for a moment or two until all the juices in the pan blend together.
7. Finish with a pat of butter or two and a splash of cream if desired.

The Sauce:

1. Add ¼ cup olive oil to the bottom of a saucepan, followed by 3-4 tablespoons of flour and stir over medium heat.
2. Slowly add 1 cup of white wine and continue stirring. (sauce will thicken).
3. Now slowly add about 1cup of clam broth and ½ cup of water. Stir until all the liquid is incorporated.
4. Reduce heat to low and continue cooking for about 15 minutes until the sauce reduces to the consistency of a smooth gravy.

Serving Seafood Risotto:

Stir some of the liquid part of the sauce into the risotto, then spoon the risotto onto individual serving plates. Top each serving with the remainder of the sauce and the seafood. If desired, arrange the mussels all along the rim of the platter or plate, then add the seafood in the center. Sprinkle with the parsley, salt and pepper, and garnish each serving plate with a lemon wedge.

Note about Arborio Rice:

Arborio rice, for making risotto, is sold in 1-kilogram boxes (2.2 pounds) and comes in two packages. The cooking time is about 15 minutes, but it's best prepared slightly underdone because it will continue cooking after it's removed from the heat.

Enjoy!

About Chef Silvia: For Chef Silvia Bianco, a native of Calabria region in Italy, food has always been an act of love, which Silvia shares in the form of a unique blend of culinary alchemy and life-enhancing recipes in her monthly newsletter, "A Note from the Chef". Subscribe to the FREE newsletter at Silvia's blog "Cooking with Chef Silvia" Visit her website for more recipes cooking tips and information on Chef Silvia's cooking classes Article Source: http://EzineArticles.com/?expert=Silvia_Bianco

Ribolitta: The Italian Way Of Having Your Five Veggies A Day!

Ribollita is a delicious low fat Italian soup, a bit similar to the famous minestrone, but instead of pasta, you cook it with beans.

Ribollita is very filling, as you serve it on top of 2 bread slices and a cooking spoon of slightly fried spinach, and top all that with a tablespoon of low fat Parmesan cheese.

You can add bacon bits if you want, but you don't really need it. This delicious Italian soup is full of flavour and goodness.

Ribolita yields 3 WW points, but you may want to have a double ration and go for a sixer! You won't go for seconds or dessert after that! (and if you are... you shouldn't!).

Ingredients:

1 Tbsp olive oil

2 onions, chopped

2 carrots, chopped

2 Tbsp crushed garlic

2 celery sticks

1 fennel bulb, trimmed and chopped

2 large courgettes, thinly sliced

1 X 425 g (14 oz) can chopped tomates (with onion and basil, or any other combination you want)

1 Tbsp pesto

1 lt (4 cups) vegie stock

1 X 425 g borlotti beans, drained

Salt and pepper

8 slices of white bread

1/2 kg spinach

2 tsp extra virgin olive oil

1 Tbsp low fat grated Parmesan cheese

This is what you do:

Ok, first you heat one tsp of olive oil in a large pot, and add the onions, carrots, garlic, celery and fennel and stir for about 10 minutes.

After that, add the courgettes and keep stirring for another 2 minutes.

Next, add the tomatoes, pesto, stock and the beans and stir till boiling, and then simmer for about 30 minutes or so. By then, the vegies will be soft and tender.

Add salt and pepper.

Now prepare your seving dishes by placing a slice of bread in the bottom of the saucers.

Heat a frying pan, and add 2 tsp of extra virgin olive oil, and fry the spinach for about 2 minutes.

Spoon equal portions of spinach on the bread slices, and then laddle the soup on top of the bread and spinach.

Garnish with a Tbsp of low fat Parmesan cheese on each portion.

Ahhhhh! Magnifico!

For more of these delicious low fat recipes visit http://www.Jeff-The-Skinny-Chef.com. You'll find a growing collection of free delicious low fat recipes, articles on healthy eating, and weight loss. Article Source: http://EzineArticles.com/?expert=Jeff_Rosales

The Joy Of Italian Cooking At Its Best

Depending on whether you like to cook or not, cooking can be a lot of fun. It can be very simple or depending on what you are cooking, can be very challenging. For many, it can be a great joy to have someone compliment all the effort and love you put in to the meal. Italian cooking is very fun and the basics of it can be learned by any beginner. For someone who is just learning to cook, the simplest things like cooking pasta can be a challenge, but by trial and error, most people can get the hang of cooking many simple meals and it can be a lot of fun. Italian cooking is not only fairly simple, but the food is delicious as well.

If you like pasta, then you will love Italian cooking because pasta is one of the main ingredients of most recipes. We live in a push button world and it's all about convenience. You can buy dried pasta in any size shape or form in a bag or in the grocery store there is a section which could be located around the cheese area that carries fresh pasta already made in about any style, shape or form. All you do is cook it in boiling water. I told you Italian cooking is easy. All you would have to do is make the sauce, which you can also buy already prepared if you so wish. You can also buy pasta in the frozen food section that is already prepared and all you do is boil it or heat it up either in the microwave or bake in the oven. There are machines now that you can mix up the dough and run it through the machine which will make it into the pasta shape. Home made pasta is delicious and easy to make. Italian cooking can be as simple or as hard as you want to make it.

Another favorite Italian cooking meal is pizza. You can find pizza parlors all over the world. Besides pasta made meals, pizza is probably one of the next best choices. Other than burgers, it is most likely one of the most favorite family meals. You can do so many different things with pizza. Italian cooking allows for many variations of preparing it. You can either make the dough fresh at home or you can buy it in cans and all you do is roll it out or press it into your pan. You can also buy just the pizza dough already formed at a pizza shop and you take it home to add your own sauce and toppings. Which ever way you prepare the dough, you can make your own sauce and add what ever toppings you would like to it. If you are a vegetarian, you don't have to use meat on it. Italian cooking is probably a favorite way of cooking for a vegetarian, because you can still get protein from cheese without using meat.

Besides, pizza and spaghetti, macaroni and cheese is a favorite Italian cooking dish in most families. Most children love macaroni and cheese and it can be cooked with many different cheeses. You can either make it home made or you can buy it in the box and you just cook the macaroni and add the sauce. You can now even buy it so all you do is heat it in the microwave. You can add pepperoni or hot dogs to it to give it that added boost for children. I told you Italian cooking can be easy, but more importantly it is delicious to eat.

If you need more cooking information then quickly head over to http://luvcooking.com where you will find helpful tips, advice and resources to include home cooking, gourmet cooking, and Italian Cooking and more. Article Source: http://EzineArticles.com/?expert=Tom_Turner

Orange and Lemon Ice an Italian Dessert Treat

Often times when you are at a gourmet restaurant enjoying a fine meal you will be served a delicious delicate dessert of flavored ice. This particular version is a sweet Italian lemon and orange flavored ice that has a surprising background flavor. The background nuances are enhanced by a hearty portion of Grand Marnier.

Orange and lemon ice an Italian dessert treat is a simple to make dessert that can be served in the heat of summer as a refreshing after lunch dessert or as an elegant ending to a scrumptious meal.

2 Cups cold water
½ Cup granulated sugar
1 tsp grated lemon rind
½ Cup fresh lemon juice
1 Cup fresh orange juice
6 tablespoons Grand Marnier

Boil the water, sugar and lemon rind for 5 minutes. Cool and add lemon and orange juice; mix well. Freeze for 1 ½ hours.

Remove from freezer and beat in 2 Tbs Grand Marnier. Return to the freezer until ready to serve.

To serve scoop into chilled wine glasses and float 1 Tbs of Grand Marnier on top.

For added sparkle try serving Orange and Lemon Ice in polished silver goblets. You can add a sprig of fresh peppermint to the edge of the glass. The green of the mint sprig will give a nice contrast to the ice.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com Article Source: http://EzineArticles.com/?expert=Shauna_Hanus

Spicy Italian Red Sauce

Ingredients:

2-tablespoons Olive oil.
1½-cups Onion, chopped,
1-teaspoon Garlic, minced,
1-teaspoon Sugar,
½-teaspoon Salt,
½-teaspoon Pepper,
½-teaspoon Basil, dried,
½-teaspoon Oregano, dried,
¼-teaspoon Onion powder,
¼-teaspoon Garlic powder,
2-(28-ounce) cans Tomatoes, whole & peeled,
3-(15-ounce) cans Tomato sauce,
1-(8-ounce) can Tomato sauce,
1-teaspoon Crush red pepper.

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, salt, pepper, basil, oregano, onion power, crushed red pepper, and garlic powder; cook and stirring until soft, about 5 to 6 minutes. Put tomatoes in a separate large bowl and squeeze with a spoon to break apart; after breaking apart add tomatoes and remaining ingredients to pot and stir well. Simmer over medium-high heat. Lower the heat to medium-low and simmer uncovered for 45 minutes stirring occasionally.

Use right away or store in refrigerator for 3 to 4 days and can be frozen for 3 to 4 months.

Makes 10 cups

Note: There are several ways to make it spicer. Instead of one teaspoon of crushed red pepper make it one tablespoon of crushed red pepper or add one tablespoon of powdered jalapeno pepper.

Whether its for friends or family, they will think you are the best Italian Cook by far. Please make your favorite dish with this sauce and your loved ones will be begging for more. Check out Dippity Do Dah, this recipe plus so much more is in that book.

Recipe can be found in "Dippity Do Dah" Cookbook at http://www.cristiescookin.com.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Article Source: http://EzineArticles.com/?expert=Cristie_Will