Traditional Italian Food?

[Shelby]

We have to do a report for Social Studies. I have to bring a traditional food for Italy. But there are some guide lines...


1. Has to be relatively easy to make.
2. Doesn't have to be refridgerated.
3. Not a huge meal. I have to make about 30 for the whole class! :]]
4. Not a big mess. We are eating this in class!


Please give me any recipes or any suggestions you have! Thanks!

[DSK 1015]

Italian Anise Cookies:

COOKIE
1/2 cup butter, softened
1/2 cup sugar
3 large eggs
2 teaspoons anise extract (or almond extract)
3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract. Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in the last third of flour.

Use a 1 T. cookie scooper to make simple round drop cookies. Bake cookies 10-12 minutes (they won't brown but the insides will be soft and cake-like). These are great as is or you can use them using storebought icing or the traditional Italian recipe below.
************************************************** ********************
ICING
2 cups confectioners' sugar
3 tablespoons milk
1/8 teaspoon anise extract
food coloring (optional)
decorative edible beads (gold or silver)

For icing: mix sugar, milk and extract to make a sugar glaze.

HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping.

Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).

Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with decorations so they will stick. Allow icing to harden overnight; then store in air-tight containers or freeze.

[Capt_John_97]

Try the Food Networks page...foodtv.com
Everyday italian with Giada DeLaurentis. She has some pretty easy recipies and they are all based from her family in Italy

[MYRA C]

You're asking a lot if you want a meal that doesn't have to be refrigerated. Can't think of any that doesn't have to be refrigerated either hot or cold if prepared and not eaten when ready. Perhaps with the exception of Biscotti - Italian cookies, you want relatively easy to make OK but a lot of ingredients that you may not have at home and takes some time, even the easy ones. Italians are very fussy about their food.

OK this is something that could work for you..Antipasto Platter. Buy in jars, open the jars when time to serve & bingo!
Try this:

Jar - artichokes in olive oil
Jar - marinated mushrooms
Jar - mixed pickled vegetables, peppers, eggplant, carrots,
cauliflower, broccoli rabe, onions, garlic.
Tin---shrimp
Tin---tuna..............and don't forget to bring a tin opener.
Cold cuts - Dried sausage i.e.Genoa salami, Mortadella, Capicolla
l or two large crusty fresh Italian Loaves of bread or 1-1/2 dozen crusty rolls.
Maybe you better take a large platter with you in case the school doesn't have one available.

[Leesi D]

How about cold antipasto....which is basically just a salad...with romaine lettuce, olives, plum tomatoes, mozzeralla cheese and provolone cheese, proscuitto, genoa salami, tuscan peppers......and a good virgin olive oil and red wine vinegar.........add other things if you want like pepperoni, red onion and garlic powder.....serve with italian bread..........should be enough for the class if you make a big salad....and don't put the dressing on it until right before serving.......

[celebrityfashions.biz]

INGREDIENTS (Nutrition)
4 cups penne pasta, uncooked
2 tablespoons KRAFT Calorie-Wise Zesty Italian Dressing
675 grams boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1 1/2 cups cut fresh asparagus (1 inch pieces)
1 red pepper, chopped
1 cup 25%-less-sodium chicken broth
1/2 cup PHILADELPHIA Light Cream Cheese Spread
1/4 cup KRAFT 100% Light Parmesan Grated Cheese
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DIRECTIONS
Cook pasta as directed on package.
Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese spread; cook 2 min. or until cream cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)