Traditional Italian Recipes

Cooking Italian food and serving Italian food are two entirely different processes.  Serving Italian food has to follow a certain rhythm with a progression of prepared meals which is unlike the American method of serving everything on a single plate.  Each course of an Italian meal must be appreciated for its own flavor and merit.

The progression of an Italian meal would follow something like this; first an antipasto, which is similar to the American appetizer and literally means “before the pasta,” followed by a pasta or soup but not both. Next in line is the main course, which is normally a chicken, meat, or fish which can be served with a light adornment of vegetables.   After the main course there is usually a light salad with an assortment of cheeses and fruits and then the coffee.  Sweets and deserts are not served with the actual meal but are reserved for other times of the day or evening.

As you can imagine, serving an Italian meal in this progression can be quite time consuming, which is something most American’s just cannot afford.  So, typically here in America we combine our courses into one or 2 but doesn’t make it any less Italian in flavor, just not the Italian way.  We like our spaghetti and meatballs served together, and we like our salads at the beginning of a meal not the end, that’s when we like our desert.

Below you will find a short sampling of recipes you can try out for a traditional Italian meal.

Marinated Carrots – Prep time is approximately 15 minutes, no cooking, but it must marinate for 2 hours.  Will serve 4-6.

Ingredients

3 tablespoons of Dijon mustard

3 tablespoons of red wine vinegar

¼ cup extra virgin olive oil

1 pound of large carrots (peeled and cut into matchsticks)

8 ounces of thinly sliced cured meat such as salami, capocollo, or bresaola

Preparation

First combine the mustard, vinegar, and olive oil into a large bowl then ad the carrot pieces and toss until they are well covered.  Then let it marinate at room temperature for 2 hours.

Prepare the slices of meat by placing them on a tray and then mounding the carrot marinade in the center of each slice.  You can garnish these with parsley if you like but it’s not necessary.

Spaghetti Carbonara – Prep time is approximately 10 minutes and cook time is another 10 minutes.  Will serve 4- 6.

Ingredients

1 pound of spaghetti

1 tablespoon of olive oil

6 ounces of diced Canadian bacon

4 eggs

1 cup of heavy cream

1 cup of grated Parmesan cheese

1 teaspoon of ground black pepper

Preparation

First cook the spaghetti in a large pot of salted water for 8 minutes or until tender but firm. 

Brown the bacon in a frying pan with the olive oil over a medium heat.

In a large bowl, beat in the eggs and cream until well blended, then mix in the Parmesan cheese and pepper.  Next, drain the pasta and add it to the egg cream mixture.  Pour in the diced bacon along with the drippings and toss until the pasta is well coated.

Cornish Game Hens with Balsamic Onions – Prep time is approximately 10 minutes and cook time is 1 and ½ hours.  Serves 4.

Ingredients

2 medium red onions

½ cup balsamic vinegar

¾ teaspoon of salt

¼ teaspoon of pepper

2 tablespoons of olive oil

4 one pound Cornish Game Hens

Preparation

First preheat the oven to 350.  Next, cut the onions in half and then place the cut side down in a casserole dish and pour the vinegar over them.  Cover with foil and bake for 40 minutes.

While the onions are baking, rinse the game hens and pat them dry inside and out then season them inside and out with the salt, pepper and olive oil. Then let them sit at room temperature for another 30 minutes until you are ready to pull out the onions.

When you pull the onions out, raise the temperature to 475.  When the onions can be handled, remove the top layer skin, quarter them and place one quarter into each of the hens.  Cross and tie the hen legs and place into a roasting pan.  Roast the birds for 15 minutes then reduce the heat to 350 and roast an additional 30 minutes.  The birds are ready to serve and you can serve the remaining onion pieces as a garnishment.

Don’t forget to complete the menu with an assortment of cheeses and sliced fruits along with a simple salad of a few greens tossed with a little salt and olive oil.