Recipes for your Italien evening
If you've ever been to Italy on holiday, then you're sure to know and love the legendary simplicity, charm and flair of Mediterranean culture. The sound of the sea, the scent of lavender and rosemary and the chirping crickets under the olive groves. Just add a glass of red wine and enjoy the delights of Italian cuisine. “La Dolce Vita” – that’s the life Italians live: taking it easy, enjoying what life has to offer, as well as all the culinary delights. Wouldn’t you love to experience that again? Then bring the Mediterranean atmosphere back home and invite family and friends to a different kind of Italian evening. And pizza and pasta won’t get a look in.
On the following pages, FASANA doesn't just offer to bring Italian dishes right in your own home, there are also stylish decoration tips, so you can create a real Mediterranean atmosphere. From traditional aperitifs and wines, classic specialities such as Crostini à la Toscana, Involtini di Vitello, to decorative folding techniques for napkins - there's everything you need to create a magical evening for your guests.
When choosing the right music for your Italian evening, it's best to let your taste guide you: from classic opera arias and Italian folklore to internationally renowned Italian pop and rock stars, a wide variety of music can be used to create the perfect background to your evening. From Pavarotti to Ramazotti – but it has to be Italian!
We’ll even help you to invite your guests: you can send invitations to your friends and family quickly and stylishly using E-cards.
Enjoy the Dolce Vita!
From the FASANA Club Team
Caprese kebabs with rucola pesto
Ingredients for 30 kebabs:
150 g rucola
25 g pine nuts
30 g parmesan
2 garlic cloves
225 ml olive oil
Salt, black pepper
30 cherry tomatoes
30 mini mozzerella balls
Preparation:
Wash the rucola and chop roughly. Add to a tall container along with the pine nuts, parmesan, garlic, olive oil and salt and pepper. Finely crush the ingredients using a pestle. Wash the cherry tomatoes for the caprese kebabs and, for each kebab, place a mozzarella ball and a cherry tomato on a wooden skewer. Arrange the tomato mozzarella kebabs on a plate, add the pesto and serve with fresh ciabatta or focaccia (Italian flatbread).
Preparation time: 20 minutes
Per serving: kJ/kcal: 406/97, Protein: 2.1g, Fat: 10.0g, Carbohydrate: 1.0g, Bread units: 0.0
Crostini à la Toscana
Con Pomodore
Ingredients for 10 portions:
800 g chopped tomatoes (tinned)
2 tbsp olive oil
2 crushed garlic cloves
10 slices of white Italian bread (e.g. ciabatta)
1 bunch of freshly cut basil
Salt, black pepper
Preparation:
Pre-heat electric oven to 180 °C. Leave the tomatoes to drip dry on a sieve. Heat the olive oil, add the garlic and sauté and then leave to cool. Bake the white bread in the oven for 5 - 10 minutes, until it is crispy. Mix the tomatoes and basil into the garlic oil and heavily season with salt and pepper. Spread the tomato mixture onto the bread slices and brown for approx. four minutes (electric and gas oven: 180 °C / gas mark 3, fan oven 160 °C).
Preparation time: Approx. 15 minutes
Per serving: kJ/kcal: 339/81, Protein: 2.4 g, Fat: 2.0 g, Carbohydrate: 12.0 g, Bread units: 1.0
Crostini à la Toscana
Con Rucola
Ingredients for 10 portions:
50 g rucola
50 g dried tomatoes, in oil
125 g soft butter
30 g shaved parmesan
1 crushed garlic clove
Salt, freshly milled pepper
10 slices of white Italian bread (e.g. ciabatta)
Preparation:
Pre-heat electric oven to 220 °C. Wash the rucola, allow to dry and then chop roughly. Allow the tomatoes to dry and then dice finely. Mix both with the butter, parmesan and garlic and season with salt and pepper. Spread on to bread and bake for approx. 10 —15 minutes (electric and gas oven: 220 °C / gas mark 5, fan oven 200 °C).
Preparation time: Approx. 25 minutes
Per serving: kJ/kcal: 668/160, Protein: 2.8 g, Fat: 12.0 g, Carbohydrate: 10.0 g, Bread unit: 0.8
Involtini di vitello – stuffed veal roulade
Ingredients for 10 portions:
10 veal round cutlets (100g each)
Salt, white pepper
8 anchovy fillets in oil
25 g capers
120 g Parma ham
1 clove of garlic
_ bunch of parsley
3 tbsp sieved tomatoes
35 g breadcrumbs
Black pepper
35 g butter
Flour for dusting
Oil for frying
350 ml veal stock
50 ml cream
20 wooden skewers
Preparation:
Wash the veal cutlets and pat dry. Hammer until flat and season with salt and pepper. Allow the capers and anchovy fillets to dry and then chop. Finely dice the Parma ham and mix together with the capers, anchovies and crushed garlic cloves. Wash the parsley then pat dry. Chop and add to the mixture along with the sieved tomatoes and breadcrumbs. Season with salt and pepper and stir in the butter. Lay out the veal cutlets, distribute the filling evenly and spread until it is smooth. Take up the cutlet lightly by the sides, roll up and fix with the wooden skewers so that the filling cannot escape. Dust the roulades with flour and sauté in a large pan with oil. Reduce the heat and fry for around 10 minutes, stirring continually. Remove the roulades and keep them warm. Add the veal stock, allow half of it to be absorbed and then stir in the cream. Add the sauce to the roulades.
Preparation time: Approx. 40 minutes
Per serving: kJ/kcal: 980/235, Protein: 25.7 g, Fat: 11.0 g, Carbohydrate: 5.0 g, Bread unit: 0,4
Serving suggestion: Great with gnocchi or fresh ribbon noodles.
Dolci: Tipsy apple tiramisu
Ingredients for 10 portions:
200 g amarettini
12 cl espresso
3 cl amaretto
500 g apple compote
500 g mascarpone
500 g crème fraîche
1/8 l cream
1 bag of vanilla sugar
3 tbsp sugar
3 cl coffee liqueur
1 – 2 tsp cocoa
Preparation:
Divide the Amarettini between ten dessert glasses, but leave 20 - 30 aside as decoration. Sprinkle espresso and amaretto evenly onto the amarettini in the glasses and completely cover with the drained apple compote. Stir the mascarpone together with the crème fraîche, sugar and coffee liqueur and then use to cover the apple compote. Dust each with cocoa and keep in a cool place for at least 1 hour.
Preparation time: Approx. 15 minutes
Per serving: kJ/kcal: 2384/575, Protein: 6.4 g, Fat: 46.0 g, Carbohydrate: 31.0 g, Bread units: 2.6
Tip: You can replace the amarettini with sponge fingers and serve the tiramisu in the “classic” oblong shape.
