View Full Version : Italian quick or no cook dish???
04-09-2008, 09:27 AM
I have a dinner Sunday night and the theme is Italian. I am traveling that day so I won't have much time to make the dish--does anyone have a great Italian dish that is quick prep and cook or no cook?
I would love it if you could send it along!!!
Just slice tomatoes and mozzarella. Alternate the slices with leaves of basil on a platter. Sprinkle with sea or kosher salt and fresh cracked pepper. Drizzle with olive oil (and a little good quality balsamic vinegar if you like, but don't let the salad sit with balsamic on it too long, it will start to break down the mozzarella).
You can also do skewers of boccocini (the little balls of mozzarella), cherry or grape tomatoes, and basil leaves.
This is especially pretty if you use heirloom tomatoes of different colors.
04-09-2008, 10:30 AM
Could you make something a day or two ahead of time? A lot of Italian dishes taste better after they sit in the fridge for a bit to blend the flavors. You could make some pasta sauce ahead of time, and then only have to worry about cooking the pasta at the last minute. I'm not sure if you are looking for a main course or side dish though. I might be able to come up with more specific recipes if you can provide a little more information.
04-09-2008, 12:21 PM
I use this as a do ahead appetizer or a side dish:
1 package of Buitoni Four Cheese Ravioli or whatever filling you like**
1 clove of garlic chopped
1/2 yellow, red, and green peppers sliced thin
1/2 large onion, sliced thin
cherry or grape tomatoes cut in half
drain jar of artichokes and slice them up ( doesn't matter if they are marinated)
salt and pepper to taste
Parmesan or Romano Cheese
Heat oil and garlic in large skillet, add onions and peppers, saute a few minutes add, tomatoes and artichokes, salt and pepper. Store in an airtight container till you need it. Cook pasta, add everything to a skillet till veggies are reheated. Sprinkle with cheese before serving. This only serves 4
**When I make it I will use 2 or 3 of the pasta containers and up the amount of peppers, tomatoes, etc. I really like to make it with a larger ravioli that I get at Sam's Club.
Another idea for an appetizer, just buy a container of olive or tomato Bruschetta topping. You can also buy the crustini already made or make it yourself a few days ahead.
Buy ready made Pesto sauce, cook pasta and toss with extra cheese.
Antipasti Salad, buy ingredients ahead and put together that night.
If you need more let me know..................K.
04-09-2008, 03:40 PM
As Andrea mentioned, it would help to know what type of dish you are looking for, but in case an appetizer fits the bill, here is a great one that I got from the boards. As a plus, it should be made in advance in order to provide enough time to marinate.
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers - cold
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cubed fresh mozzarella
Salami slices -- folded into a triangle
Cheese tortellini -- cooked
Green and black olives -- pitted
Pepperoni slices -- folded into a triangle
1/2 cup olive oil
1/3 cup white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic -- minced
2 ounces pimiento
Combine all dressing ingredients in a jar; cover tightly, and shake vigorously. Set aside.
Cut long bamboo skewers in half and on each skewer place: cube of cheese, salami, tortellini, olive, tomato, another cheese, pepperoni, and another tortellini.
Place skewers in a shallow dish and pour the dressing over them. Cover with plastic wrap and marinate in refrigerate at least 8 hours. Occasionally rotate the kabobs.
Arrange on a platter, and serve with crackers.
"CLBB (blissful in Tx)"
04-09-2008, 04:58 PM
Love this one, and it's a real crowd-pleaser. You can make the pesto ahead and then need only to roast the prawns.
Warm Prawns with Lemon Pesto Dipping Sauce
Recipe by Tori Ritchie
1-1/2 cups tightly packed fresh basil leaves
1/3 cup (1 ounce) freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup toasted pine nuts
1 garlic clove
1/2 teaspoon salt
Pinch of freshly grated black pepper
Grate the zest from the lemon and squeeze 2 tablespoons of juice. Put basil, cheese, olive oil, pine nuts, lemon zest, lemon juice, garlic, salt, and pepper in a food processor fitted with the metal blade and process until mixture forms a smooth paste. (Can be made ahead, transferred to a bowl, covered, and refrigerated for up to one day.)
(About 24 medium prawns, in their shells)
Preheat oven to 550F.
Spread rock salt in bottom of a 10-inch gratin dish or other shallow decorative oven-proof dish; the salt should be about 3/4 inch thick. Place prawns in a single layer, on their sides, directly on the salt, pushing them down slightly to partially bury them. Roast until the prawns are pink, 3-5 minutes (mine took more than 10 minutes). Remove and let cool a few minutes. Place the pesto in a small heatproof bowl and nestle in the center of the baking dish with the prawns and salt around it.
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