Best Panini Grill

recipies-italian foods?

im hosting an italian-themed party in a week, does anyone know any small recipies which i can serve - like paninis, bowl of spagetti/pizza? thank you

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1. Lasagna, Mannicotti, Cannelloni, Gnocchi, Veal Parmesan, Veal Cutlet, Italian Sausage and Peppers, Chicken Caccitore. check online for any of the recipes..
2. Tuscan Mushrooms Recipe courtesy Giada De Laurentiis. Show: Everyday Italian Episode: Great Weekend Hors d' Oeuvres 1/2 cup diced jarred roasted red bell peppers 1/2 cup diced pitted green olives 1/2 cup grated pecorino Romano 2 scallions, diced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound white button mushrooms, cleaned and stemmed 1/4 cup finely chopped fresh basil leaves Preheat the oven to 400 degrees F. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper. On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve. Mediterranean Bruschetta Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Great Weekend Hors d' Oeuvres For the bread: 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16) 1/4 cup olive oil 1lemon, juiced (about 3 tablespoons) 1 teaspoon dried oregano Salt and freshly ground black pepper For the topping: 1 (15-ounce) container whole milk ricotta cheese 2 large tomatoes, seeded and diced (about 2 cups) 3 tablespoons finely chopped fresh mint leaves, plus more for garnish 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper For the bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper. For the topping: In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine. To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside. Pizza Pockets Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Great Weekend Hors d' Oeuvres 1 tablespoon olive oil 8 ounces Italian turkey sausage 1 cup tightly-packed arugula (about 1 ounce) 4 ounces cream cheese, room temperature 1/3 cup grated Parmesan, plus 1/4 cup 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury) All-purpose flour, for rolling out pizza dough 1 egg, beaten (for egg wash) 1 1/2 cups marinara sauce, store-bought or homemade Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside. Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles. Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes. Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping. Ricotta and Tomato Pizzas From Food Network Kitchens Pizza dough is a great place for a yeast-dough beginner. It's a simple, easy recipe with a spectacular payoff -- homemade pizza! Dough: 1 cup warm water (about 110 degrees F) 3 tablespoons extra-virgin olive oil, plus additional as needed 2 teaspoons sugar (1/4 ounce) 2 1/4 teaspoons active dry yeast (1/4 ounce package) 2 1/2 cups all-purpose flour, plus additional for kneading (11 3/8 ounces) 1/2 cup white or yellow cornmeal, plus additional for forming (2 3/8 ounces) 1 1⁄2 teaspoons kosher salt (1/8 ounce) Topping: 4 medium ripe yellow or red tomatoes (about 2 pounds) 3 cloves garlic 2 tablespoon extra-virgin olive oil, plus more for brushing 2 teaspoons kosher salt Freshly ground black pepper 2 cups fresh ricotta cheese, at room temperature 5 to 6 sprigs fresh basil, oregano or parsley or a mix, leaves stripped and torn To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes. Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball. Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes. Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste. Preheat oven to 425 degrees F. Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.
3. Broccoli bow ties.. Kosher salt 8 cups broccoli florets (4 heads) 1/2 pound farfalle (bow tie) pasta 2 tablespoons unsalted butter 2 tablespoons good olive oil 1 teaspoon minced garlic 1 lemon, zested 1/2 teaspoon freshly ground black pepper 1 tablespoon freshly squeezed lemon juice 1/4 cup toasted pignoli (pine) nuts Freshly grated Parmesan, optional Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve. To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
4. www.recipezaar.com The best site I know for recipes. Will provide everything in links, I think it may be easier for you to look through then a long post of numerous recipes. Here is a link to the section - Italian appetizers: http://www.recipezaar.com/recipes.php?q=Italian+appetizers Other links within the site for the following recipes: Pizza Crescents http://www.recipezaar.com/242189 Risotto Appetizers With Sun-Dried Tomatoes and Parmesan http://www.recipezaar.com/244548 Deep-Fried Mozzarella Sandwiches With Tomato Sauce http://www.recipezaar.com/239344 Pizza Con Le Patate (Potato Pizza) http://www.recipezaar.com/245934 Roman Holiday Pasta Salad http://www.recipezaar.com/245797 Onion Herb Focaccia Bread http://www.recipezaar.com/246431 Prosciutto Di Parma With Grilled and Fresh Figs http://www.recipezaar.com/245793 Italian Sfingi (Italian Doughnuts) http://www.recipezaar.com/74850 Italian Cassoulet (Italian Chili) http://www.recipezaar.com/197425 Link for the Italian section in the site: http://www.recipezaar.com/recipes.php?q=Italian You can type in whatever it is you're looking for on the site (on SEARCH), whether snacks, sandwiches, desserts, drinks, or simple recipes...all things Italian. Have fun with the cooking and party. :-)