Italian home coming dinner

Question

i know it seems far in the future, but i am not much of a cook, so i need to start early.. lol..

on 8/17, my fiance and his 2 daughters are coming home from a 2 week vaca in italy... they are origionally from their, so they are used to eating really flavorful, simple, yummy foods... i would really like to make a nice dinner for them that night, as they will be tired and prolly cranky and jetlagged.. but i really am not a great cook.. any ideas on something really yummy i could make for us, light and delicious? include dessert too, if you can, please:) thanks

Answer 1

For dessert you could make Tiramisu or Chocolate Gelato,for dinner you could make Grilled Chicken with Salmoriglio or Spaghetti Aio Oio

Tiramisu

1 Package of Savoiardi (Italian Lady Fingers)

4 egg yolks

1/2 cup of sugar

1 lb of Marscapone cheese

1 cup of heavy cream

1/2 cup freshly made espresso coffee

1/4 cup cocoa powder  



1.   In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color.

2.   Add the marscapone cheese and mix thoroughly.

3.   In a medium bowl whip the cream until stiff peaks form. Fold the cream into the cheese mixture.

4.   Dip the Savoiardi in espresso and line a 9 by 13 inch pan with them.  

5.   Pour in half the cheese mixture and smooth.

6.   Add another layer of the Savoiardi dipped in espresso.  

7.   Pour the remaining cheese mixture on top and smooth.  

8.   Chill in refrigerator for 2 hours and dust with cocoa powder before serving.  

Chocolate Gelato

3 cups whole milk

4 oz bittersweet chocolate, chopped coarsely

3/4 cup sugar

2 tbsp cornstarch





1.   Place 2 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer.

2.   Add chocolate to the hot milk and stir in until completely melted.

3.   Combine remaining 1 cup of milk, sugar and cornstarch in a bowl, then stir into hot milk and chocolate mixture.

4.   Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes.

5.   Remove from heat and let it cool to room temperature. Transfer to a bowl, cover and refrigerate overnight.

6.   Process in an ice cream maker according to manufacturer's directions.

Grilled Chicken with Salmoriglio

3 large garlic cloves, finely chopped

1 teaspoon oregano

1/2 cup olive oil

Juice of 4 lemons

1/8 cup balsamic vinegar

Salt & pepper to taste

1 whole chicken, 3 1/2 to 4 pounds, cut into eight serving pieces  



1.   Start a fire in a charcoal grill, or pre-heat a gas grill.

2.   Combine garlic, oregano, olive oil, lemon juice, balsamic vinegar, salt and pepper in a medium bowl and wisk together well to make Salmoriglio mixture.

3.   Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes.

4.   While chicken is cooking heat up a large saute pan, either on the other side of the grill or on the stove.

5.   When chicken is cooked transfer to saute pan, pour Salmoriglio over and cook on top of grill, turning the chicken in the pan for 1 to 2 minutes.

6.   Transfer chicken to serving bowl, pour Salmoriglio mixture from saute pan on top and serve.

Spaghetti Aio Oio

1-2 cloves of garlic, minced, or more to taste

1/2 a dried chili pepper, crumbled, or more to taste (don't overdo it, and fresh hot peppers, will be fine too)

1/3 cup good olive oil

1 pound spaghetti

Grated Parmigiano or Pecorino Romano (optional)

Preparation:

Bring 6 quarts of lightly salted water to a boil and add the spaghetti. Meanwhile, mince the garlic, crumble the red pepper, and sauté them in the oil until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don't want it to overbrown and become bitter).

When the spaghetti are done, drain them well, transfer them to a bowl, and stir the sauce into them. Serve with grated Parmigiano or Pecorino Romano on the side; some people like it, including some Romans, whereas others, especially traditionalist Romans, shudder at the idea.

Summer Cantaloupe Salad

6 cups (a bowl) shredded baby spinach or the lettuce you prefer

Half a cantaloupe, seeded, peeled, and diced

1/2 cup pine nuts (pinoli), toasted

1/4 pound (100 g) feta cheese, crumbled

Salt, balsamic vinegar and olive oil to taste

Preparation:

Begin by rinsing your salad greens, draining them well, and putting them in a salad bowl.

Put the pine nuts in a small non-stick skillet and heat them over a medium flame, shaking the skillet about to color them on all sides. When they are a pale leathery brown (do not overbrown them or they will become bitter) sprinkle them over the greens. Add the cantaloupe and the feta, season your salad to taste with olive oil, balsamic vinegar, and salt (Italians usually do not add ground pepper to salads), toss the salad, and it's ready.

I hope this was helpful,Take Care!!! :)