Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats etc. In the North of Italy, fish (such as cod, or baccala), potatoes, rice, maize, corn, sausages, pork and different types of cheeses are the most common ingredients (tomato is virtually absent in most Northern Italian cuisines). Ligurian ingredients are quite different, and include several types of fish and seafood dishes, basil (found in pesto sauce), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (Parma ham), sausage (Zampone), different sorts of salami, truffles, grana, parmigiano reggiano, and tomatoes (Bolognese sauce or ragu). Traditional central Italy cuisine uses ingredients such as tomatoes, all kinds of meat (except for horse meat), fish, and pecorino cheese. Finally, in Southern Italy, tomatoes, fresh or cooked into tomato sauce, peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, aubergines, courgettes, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine. Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names.Examples include spaghetti (thin rods), macaroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used. Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly popular because of its health benefits over pasta made from bleached flour.therealflavor@groups.facebook.com
The Genovese sauce, and 'one of the highlights of the Neapolitan tradition, this recipe, meat and lots of onion, there really are "treated" historic. This sauce can be many shapes of pasta sauce.
RispondiEliminaIngredients for 10 people
- 1 piece of meat from about 1.5 kg
- 1.5 dl olive oil
- Celery
- 1 carrot
- 1 kg onion
- A bit 'tomato
- 1 cup white wine
- Salt
Design:
Place the meat in a saucepan with all the chopped vegetables oil and salt, then fry all wet with wine up when it has evaporated, add half a glass of water.
Cover and cook over low heat, stirring until the meat slowly transfer all of its mood and "feeling" to the sauce. After about three hours you will get a nice sauce amber, dense Puree.
With the sauce you can 'flavor of the dough large format, type paccheri, pens, pimps.
ROASTbeef......... THE GENOVESE Sauce
RispondiEliminaIngredients
• 1 kg of veal silverside
• 1 kg onions
• 1 cup dry white wine
• vegetable broth also die
• olive oil extra vergergine
• salt
• Pepper
Preparation
In a pan with high sides to undo the onions cut into thin slices with oil and salt for about 30 minutes, when pour over the broth. Add the meat with salt and pepper. Sauté over low heat for 40 minutes, turning occasionally. Add wine and continue cooking pot half-covered. Season with salt. Remove the meat and let it cool. Puree or blend the onions with their juices. Cut the roast into slices put them back into the saucepan with a few spoonfuls of sauce of onions to heat it. Serve covered with the rest of the sauce. If this is abundant can be used to season pasta to taste.
Presentation
Genovese does not stem from the city of Genoa, but by a Neapolitan named Genovese. Excellent roast and the best pasta sauce with onions.
Tomato and Basil Sauce Recipe
RispondiEliminaA quick, easy, healthy, and light sauce that everyone will love.
Pomodoro e Basilico
Tomato and Basil Sauce
Ingredients:
• 1/4 cup extra virgin olive oil
• 5 garlic cloves, sliced very thin
• 2 lbs. fresh, ripe plum tomatoes, Canned Peeled Tomatoes , seeded and thinly sliced (or use 3 cups of canned, whole tomatoes, with their juice, coarsely chopped)
• salt
• 1/4 cup fresh basil leaves, torn by hand into small pieces (about 1/2")
• pinch of red pepper flakes
Directions:
1. Put all but 1 TB of olive oil and all the garlic in a large skillet over a medium-high heat and cook until the garlic begins to sizzle, but doesn't brown.
2. Add the tomatoes and cook over a medium-high heat until the tomatoes have reduced and separated from the oil. This will be about 15 minutes depending upon your skillet size. Season with salt.
3. While the sauce is cooking bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the pasta is submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the pasta for one minute.
4. When the sauce has reduced, add the torn basil leaves and the red pepper flakes. Cook for 1-2 minutes, then remove from the heat.
5. When the pasta is cooked al dente, drain and toss with the sauce in the skillet, adding the remaining tablespoon of olive oil.
6. Serve at once with fresh grated Parmesan cheese.
Note: You can serve this sauce with spaghetti, spaghettini (thin spaghetti), or penne.