How to create an Italian dinner or menu for any occasion
How to create an Italian style dinner or menu? An Italian menu is always a welcome choice for any occasion, from a formal dinner to a party, to a romantic night. Whenever I have guests over for a dinner or a simple get together, in fact, the Italian food I prepare always makes the occasion a bit special. They say because it's so popular, it really tastes good and it looks so festive as well. But since Los Angeles is not Rome, I admit that sometimes I have to adapt the recipes to the ingredients I find here and to the people's taste. So, to me what really makes it "Italian" is matter of ingredients, how the flavors are combined, and (very important) the presentation. Here I give you some tips you can follow for your next Italian dinner. Does this Spark an idea?
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Things You'll Need
- Any reason to celebrate with a good meal
- Fresh, in season ingredients
- your favorite Italian recipes
- a little creativity
- some good Italian wine, if you please
Instructions
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Plan a little Antipasto (appetizer): it is food to eat, like the name says "before the meal", and it's normally served while the main courses are being fully prepared in the kitchen, so you can buy some time to finish that special entree. This is a small dish of "hunger teasing" food, which, according to the occasion, can vary from a small Caprese salad (tomato and mozzarella salad)earthy flavorful bites of salame, cheese, pickled or grilled vegetables and a may be a slice of bruschetta, to small canapés garnished with game or poultry and herbs ragout, or even stuffed and broiled shellfish. Whatever the food you choose for an antipasto, it MUST be a just a small serving of it, or your guests will be stuffed and will not appreciate the rest of the meal.
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Here comes the Primo Piatto (first course): always a dish of pasta, ravioli, or risotto, or even a soup (see all the links below for these) but, again, a much smaller serving than a typical American one. Here you can really create, from simple and tasty and popular Pasta al Ragu` di Carne (pasta with meat sauce), Spaghetti alla Carbonara, or Pasta all'Amatriciana, to a more delicate Risotto agli Asparagi (asparagus risotto) or Risotto al Radicchio Rosso di Verona (with red radicchio) or Risotto ai Funghi (with mushrooms)to Ravioli alla Panna, Prosciutto e Funghi (ravioli in creamy sauce of prosciutto and mushrooms). But, especially in the cold season Minestrone, Zuppa di Ceci, or Tortellini in Brodo (meat tortellini in beef or chicken broth) will always be a welcome primo piatto. Grnish the plate with some fresh basil leaves or a sprinkle of chopped parsley.
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Secondo Piatto (second course, or entree`): meat, poultry, fish, any dish of richer protein comes now. If you plan to serve steak, remember that about 100-150 grams (4-5 ounces) is the average serving in Italy, and that NO steak sauce, relish, or other processed sauce goes on it. Good quality meat is tasty and flavorful already, especially when cooked with olive oil and herbs, and served with its own juices. Any chicken recipes (see link below for Chicken Cacciatore) or fish will do for a second course, but ALWAYS, ALWAYS, ALWAYS, serve it with a side of cooked vegetables or/and a salad (yup, salad is a side dish in Italy, with a vinegar and oil base -no other types of fat- dressing to help digest the heavy protein!).
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Frutta e dolce o formaggio (fruit and dessert or cheese): fresh fruit at the end of a meal will again help to digest the heavier part of it, because it contains live enzymes and will give a little "break" to the stomach before the desserts. Tiramisu`, Crostata di frutta (fruit tart) or a simple biscotto dunked in a small glass of sweet wine (like Vin Santo or Moscato). But cheese can be also served to accompany the fruit and it will be a great way to wrap up the meal without any additional sugar shock! Try pears, grapes or apples with a combination of both soft and dry and more seasoned cheese, such as Parmigiano and Fontina or Taleggio and smoked Ricotta.
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Caffe` e ammazzacaffe` (espresso coffee and "coffee-killer"): a nice espresso (not a cappuccino, if you want to really do it the way the Italians do)is always good at the end of a nice lunch, but it must be a short, rich, single shot in a small ceramic cup. A sugar cube in it will make it less bitter for whom is not accustomed to the strong flavor of espresso. But after a big lunch or dinner, we may have a small shot of digestive herbal liquor, like Amaretto, Fra Angelico, or simply an Amaro, name which indicates any liquor with a "bitterly" taste, because of the herbs used in its preparation.
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Last but not least, if you like some good wine with a special meal, this is the time to pick a nice bottle (it doesn't need to be expensive). Go to your favorite grocery store and, if you don't know how to chose a wine, follow the universal rule: white for fish and poultry, red for meat and rich pasta dishes. Buon Appetito!
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Tips & Warnings
Use a small dish for the Antipasto, a pasta bowl for the Primo Piatto, and a dinner plate for the Secondo Piatto, and you may serve the side vegetables or the salad in the same plate, just next to the meat or fish.
Make your table and food look Italian using color: use a white tablecloth, for example, add red or green china, alternate the colors for napkins, etc. Play some Italian music during the dinner, or create little cards with the names of your guests translated in Italian, Carlo for Charlie, Susanna for Susan, Giovanni for John and so on. Find them on the web, and they will have fun!
Serve each course separately, DON'T bring all the food to the table at once. Tell your guests they will be served several courses and dishes, so they can appreciate the small portions and enjoy each part of the meal. Change type of wine as needed with each course, according to the main ingredient used.
