Best The Italian Flag Recipes

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES

Insalata Tricolore: Italian Salad with 3 Lettuces image

A wonderful, simple, leafy salad with three lettuces, lemon dressing and parmesan cheese. A great side salad with virtually any meal and the perfect salad for an Italian meal.

Provided by Lisa

Categories Salad

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1 small garlic clove, finely minced (1/4 teaspoon)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
8 cups arugula
2-3 heads endive, ends trimmed, cut into 1/4-inch slices crosswise
1 large head radicchio, cut in half, triangular core removed, cut into large, (1-inch) dice. (see instructions in the notes below)
Thin shavings of fresh Parmesan cheese, using your vegetable peeler or 3-4 tablespoons of finely-grated fresh parmesan cheese. (I recommend Parmigiano Reggiano)

Steps:

Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

Nutrition Facts : Calories 112 calories, Sugar 0.9 g, Sodium 140 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 4.5 g, Protein 2.3 g, Cholesterol 0 mg

ITALIAN FLAG

Italian Flag image

Create the perfect Italian Flag with this step-by-step guide. Add green mint liqueur into a shot glass. Float triple sec and strawberry liqueur. Green Mint Liqueur, Triple Sec, Strawberry Liqueur

Provided by Absolut Drinks

Categories Cocktail

Time 2m

Yield 1 Cocktail

Number Of Ingredients 3

Ingredients

Green Mint Liqueur
Triple Sec
Strawberry Liqueur

Steps:

Add ½ part green mint liqueur into a shot glass.
Float ½ part triple sec.
Float ½ part strawberry liqueur.

Nutrition Facts : Calories 127 calories

THE ITALIAN FLAG

The Italian Flag image

This rustic Italian dish was taught to me by friends who lived then in the suburbs of Rome. The Italian flag has alternating stripes of green, white and red which makes this dish a patriotic favourite. I have called it a side (which would then be 4 servings) but it can be a main too - served with crusty rustic bread, green salad and a citrussy dressing.

Provided by Philip Gooda @Philip_Gooda

Categories Vegetables

Number Of Ingredients 8

Ingredients

2 tablespoon(s) olive oil
4 - zucchini, thinly sliced to a lady's little finger width
1 clove(s) garlic (a large one!)
4 ounce(s) mozzarella cheese, thinly sliced to a lady's little finger width
4 - tomatoes, peeled and sliced to a lady's little finger width
1/4 cup(s) parmesan cheese, grated
1 tablespoon(s) basil, fresh - chopped
- salt and pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Cook until the zucchini are golden brown on both sides, about 8 minutes per side, but this timing can vary greatly. Sprinkle the slices with garlic for the last few minutes, so it doesn't burn. Remove from heat and let cool. PLEASE NOTE - you can also achieve the cooked golden colour under a broiler if you wish to reduce some of the oil content. See also the 'footnotes'!
Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern, like slates on a roof. This will produce alternating stripes of green, white and red. Oh, just like the Italian flag!
Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
About 30 minutes before you want to serve it, bake in the preheated oven until the cheese is melted and brown and the dish is bubbling.
Footnotes If you wish to take a bit extra time, put the freshly sliced zucchini in a colander in layers, salting each layer as you go. Then place a suitably sized plate (or equivalent) on the top and weigh it down (scale weights are good for this -- although I have used big liter bottles of water before now and/or bags of sugar!). After 30 or so minutes, a surprising amount of water will have been drawn out. You can then dry the slices thoroughly with a clean cloth, or paper kitchen towel (careful not to leave paper behind!) and then they're ready for cooking.

ITALIAN RAINBOW COOKIES

Italian Rainbow Cookies image

Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don't have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.

Provided by Margaux Laskey

Time 2h

Yield About 70 cookies

Number Of Ingredients 12

Ingredients

Nonstick cooking spray or neutral oil, for greasing the pans
2 cups/255 grams all-purpose flour
1/2 teaspoon fine salt
1 (8-ounce/227-gram) package pure almond paste (not pastry filling) (see Tip)
1 1/2 cups/340 grams unsalted butter, at room temperature
1 cup/201 grams granulated sugar
4 large eggs, yolks and whites separated
1 teaspoon almond extract
Red and green food coloring, preferably gel
1 (12-ounce/340-gram) jar apricot or raspberry preserves (not seedless)
8 ounces/227 grams semisweet or bittersweet bar chocolate
Sprinkles, for finishing (optional)

Steps:

Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you're having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.