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Italian Feast Night - Suggestions and Ideas please?

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  • Italian Feast Night - Suggestions and Ideas please?

    Last edited by roadannii; 05-17-2012, 03:17 PM.

  • #2
    Fegato veneziana
    Vitello tonnato
    Grilled fish

    so much italian food is primal that it would be a crime against culture to use faleo recipes
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine


    • #3
      The feast of seven fishes. My family has it every Xmas eve. How about the feast of five fishes? Lol

      Risotto is another idea if you eat rice. And frittata.
      | My (food) Blog | Follow me on Facebook | Pinterest | Twitter |

      “It does not take a majority to prevail, but rather an irate, tireless minority, keen on setting brushfires of freedom in the minds of men.” - Samuel Adams


      • #4
        Pollo alla pizzaola!

        5 Good quality ripe tomatoes
        8 Chicken thighs
        Black pepper
        1TBS Tomato puree

        1: Make a cross on the bottom of the tomatoes and put them in boiling water for 30sec. Take them out and put them in ice water. You can peel the skin off with ease now.
        2: Slice tomatoes in 1/2 inch slices. Take a big iron cast pan and spread out some olive oil on the bottom. Lay out the tomatoes in the pan.
        3: Oregano and garlic to taste on the tomatoes.
        4: Chicken thighs on top of tomatoes. Salt and pepper to taste.
        5: Fire on medium till it nearly boils. Fire on low, lid on the pan and let simmer for about 15min.
        6: Tomato puree goes in there and simmer for another 15min.


        • #5
          I may suggest, despite the French name, a Filet Mignon:

          It is a pork fillet cut into medallions, lightly fried in butter both sides for 3+3 minutes, then add some cognac, finally cream and mushrooms. Stir so that the cream becomes brown. Let the cream dry and become thick. Serve the medallions with a spoonful of creamy mushrooms.

          The mushrooms part is not just plain mushrooms from the can, it's another recipe that comes handy for dozens of other dishes (or eaten as vegetables together with a grilled steak). It must be prepared before and it can be frozen (like I do).

          - lightly fry finely cut onions in butter
          - add some (just some) white wine and let the alcohol evaporate
          - add the mushrooms (edible boletus or morchels)
          - add some water + vegetable bouillon, parsley, some squeezed garlic (don't worry, it won't smell like garlic once it's well cooked, but you'll feel it's missing if you don't put it)
          - optionally some oil of olive (but no need, you've got butter already)

          Let it cook for 40-45 minutes until almost all the water evaporates. Add some water if it is evaporating too fast.


          • #6
            Meatballs and sauce over spagetti squash


            • #7
              This are somethings I cook for dinner when my best friend comes by:

              Little pork "tarts"

              I layer a one portion "cup" with italian pancetta (or coppa when I need it tighter) and set it aside.
              Mix 1 lb grounded pork with some crushed fennel seeds, a spoonful of onion juice if you like it, half a cup green apple sauce (or grated apples) a drop of calvados or any brandy you can put your hands on, some pureed mushrooms (porcini if you can, champignons will work the same). Treat the mixture like dough and put it all together.
              You can fill the "cups" with the concoction above mentioned, drill a small hole with your finger and stuff in there whatever you like: a tiny quail egg, a piece of cheese if you are into dairy, whatever you fill like putting in there. Cover with a layer of pancetta, coppa or lard.
              They come off the stamp quite easily and look totally good on a dish layered with fresh greens, or you can sit them with some homemade mayonaisse.


              Mix 250 gr of mascarpone with three egg yolks, a pinch of "sugar" and the tiniest amount of salt (it brings out sweetness astoundingly) until airy and fluffy, ad some coffee and keep on mixing -taste it, is the only way to adjust sweetness and get the right coffee hint because different blends give different results. Lay some crushed primal cookies (the ones you like more, unless you decide to go plain crashed nuts) at the bottom of a serving glass and alternate with the cream. You may add berries but IMO dark chocolate goes better with the slightly coffee flavored version of this one. You could eventually substitute coffee with raspberry mush (homemade) to get a more flirty looking spring dessert.

              Hope it helps
              No limits, only my will and the worlds I build.


              • #8
                Omg please make an appetizer of caprese salad consisting of buffalo mozzarella, tomatoes, and basil and enjoy for me >_____<
                My chocolatey Primal journey

                Unusual food recipes (plus chocolate) blog


                • #9
                  yum i luv the caprese salad. The very rare occasion when we go to a local italian place, that's what i like to get. I also get a fantastic seafood salad; lots of fish & seafood cooked very plainly & lightly & it's dressed in balsamic vinegar. YUM!


                  • #10
                    Make up a big platter, with grilled vege strips (zuchini, eggplant, capsicum etc), italian cheese, olives, and cold meats. This is the kind of food italian's eat all the time.


                    • #11
                      This blog has a ton of Italian recipes, pick and choose the primal ones: Recipes | rachel eats

                      -Bagna cauda (warm anchovy-garlic dip) with vegetables: Bagna Cauda Dip with Assorted Vegetables: Recipe:

                      -Roast chicken

                      -Chicken cacciatore: Chicken Cacciatore | The Pioneer Woman Cooks | Ree Drummond (Just don't serve it over pasta like she does, obviously, and I never dredge the chicken in flour like she does). If you need a starch to go with it you can make a puree with celery root, parsnips or rutabagas.

                      -This eggplant parm: The Ultimate Eggplant Parmesan - Amateur Gourmet
                      I made this the other week (skipped the breadcrumbs on top to keep it primal) and it was DELICIOUS. The trick is to use lots of fresh basil and a generous glug of olive oil in the sauce.

                      -Portobello mushrooms make a great "pizza" base... Remove their stems, roast them stem-side down in a 450F oven for 5-10 minutes til they release some of their water. Discard this water, flip the mushrooms over, spread on some tomato paste, sprinkle with garlic, thyme, bacon/pepperoni/prosciutto and shredded cheese. Put back in the oven until the cheese is melted and browned. These are delicious and will go over well with any mushroom lover.

                      -Osso buco served with rice if you eat rice, cauliflower if you don't. (I pulse raw cauliflower in the food processor a few times and use it as a base under any saucy dish. The taste when raw is very mild, it holds the sauce well and the texture is wonderful.)

                      -Frittatas: I make one using 6 eggs, a bunch of mustard greens sauteed with garlic and 3/4 cup shredded cheese which is delicious.
                      My food blog, with many PB-friendly recipes


                      • #12
                        meatballs in a tomato suace sound pretty italian and pretty primal.

                        Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

                        Griff's cholesterol primer
                        5,000 Cal Fat <> 5,000 Cal Carbs
                        Winterbike: What I eat every day is what other people eat to treat themselves.
                        TQP: I find for me that nutrition is much more important than what I do in the gym.
                        bloodorchid is always right


                        • #13
                          Eggplant parmesan could be an option. Sometimes people make something that's just like lasagna but with layers of eggplant instead of pasta.
                          If you have a few minutes- please take a look at my story, in my journal
                          I do warn you, I am a copious writer.


                          • #14
                            Some type of veal using coconut flour & LSA for crumbing rather than breadcrumbs, cooked in our good oils, of course, or butter. I have replaced the breadcrumbs on all my crumbed dishes with this combo, from prawn cutlets to veal.
                            F 58 / 170cms / SW 131.5 kgs / Current 112.4/ GW 65
                            following Primal Lifestyle and swimming my way to health

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                            • #15
                              Pizza casserole. Heat up pizza sauce. Drop in a bag of kelp noodles. Simmer it a while, then transfer to a casserole dish. Cover with fresh mozzarella, pepperoni, black olives, green peppers, whatever. Stick it in the over until the pepperoni is crispy and the mozza is melty. Not a real Italian dish, but it comes out delicious and might stave off iodine deficiency at the same time.
                              The Champagne of Beards