by Christina Pomoni

Created on: September 12, 2008   Last Updated: May 08, 2010

Ask anyone to name their favorite ethnic cuisine and Italian cooking is sure to be among their top choices. Spaghetti and meatballs, pizza and lasagne are such an important part of our culture that we often think of as American dishes.

If you haven't already discovered, Italian recipes are some of the easiest to make at home. Here is a proposed list of some recipes you could prepare for a dinner party.

ENTREES

1) ANTIPASTO WITH MARINATED MUSHROOMS

Ingredients for marinated mushrooms (for 6 to 8 servings)
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, crushed
teaspoon salt
teaspoon dried tarragon
teaspoon black pepper
cup extra-virgin olive oil
pound small or medium fresh mushrooms, stems removed

Preparation of marinated mushrooms
Mix lemon juice, parsley, garlic, salt, tarragon and pepper in a medium size bowl. Add oil and fluff up well until well blended. Add mushrooms and stir to coat. Marinate, cover and put in the refrigerator for 4 hours or overnight, stirring occasionally. Drain mushrooms and refrigerate marinade for another use if you like.

Ingredients for antipasto (for 6 to 8 servings)
Marinated mushrooms as prepared above
4 spoons of red wine vinegar
teaspoon dried basil
teaspoon dried oregano
cup extra-virgin olive oil
teaspoon black pepper
4 ounces mozzarella cheese, cut into -inch cubes
4 ounces provolone cheese, cut into 2-inch sticks
4 ounces prosciutto, thinly sliced
10 ounce peperoncini peppers, drained
8 ounces hard salami, thinly sliced
12 ounces marinated artichoke hearts, drained
6 ounces pitted ripe olives, drained

Preparation of antipasto
Prepare marinated mushrooms and set aside. Mix vinegar, basil, oregano and black pepper in a small bowl. Add oil and fluff up well until well blended. Add mozzarella cubes and stir to coat. Marinate, cover and put in the refrigerator for at least 2 hours. Drain mozzarella, reserving marinade. Wrap half of prosciutto slices around provolone sticks and roll up remaining slices. Arrange mozzarella cubes, prosciutto-wrapped provolone, prosciutto rolls, marinated mushrooms, peperoncini, salami, artichoke hearts and olives on a large platter. Drizzle reserved marinade over peperoncini, artichoke hearts and olives.

2) TOMATO AND CAPER CROSTINI

Ingredients (for 6 servings)
3 ciabatta sandwich roll or French roll, cut in 8 slices
6 plum tomatoes, finely chopped (about 4 ounces)
3 & tablespoons capers
3 & dried basil
3 teaspoon extra-virgin olive oil
3 ounce crumbled feta cheese with sun-dried

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