Italian cuisine T - 24

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Italian cuisine is one of the most popular cuisines in the world. People like Italian food not only taste but also for healthy. All ingredients for Italian dishes are fresh and rich in vitamins. For example olive oil often used in salads, pastas, garnish and main dishes contains vitamins A, E, D and can help to reduce blood cholesterol.

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The most characteristic and ancient element of Italian cuisine are basil, cheese, tomatoes, which are used in most dishes.

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Typical Italian dishes

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Risotto

Risotto is a north Italian rice dish cooked in broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.

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Minestrone 

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

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PastaThere are many types of pasta’s shapes and lot types of salsa.

Salsa is a sous for a pasta.

Seafood pasta

Bolognese4 cheese

CarbonaraNeapolitana

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Lasagna

Traditional lasagna is made by interleaving layers of pasta with layers of sauce, made with bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagna made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagna are oven-baked.

Lasagna originated in Italy, traditionally ascribed to the city of Naples, where the first modern recipe was created and published and became a traditional dish.

Lasagna are wide, flat-shaped pasta, and possibly one of the oldest types of pasta.

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Pizza

Pizza is an oven-baked flat bread generally topped with tomato sauce and cheese. It is commonly supplemented with a selection of meats, vegetables and condiments. The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many areas of the world.

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Parmigiana

Parmigiana is an Italian dish made with a shallow or deep-fried sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant is the earliest version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is unclear; it is claimed by both the Southern regions of Campania and Sicily, and by the Northern province of Parma.

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Ravioli

Ravioli  are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular. Other related filled pastas include the ring-shaped tortellini and the larger tortellini.

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Italian beverages

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Italian coffeeWhen thinking about Italian coffee, espresso is the first word that comes to one’s mind. In Italia, when you order un caffe, you will automatically be served an espresso. This is small cup of very strong coffee. If you prefer your coffee a bit less strong, you will have to order a caffe americano, an espresso to which hot water has been added.

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Here are the typical coffee drinks you will find in Italia yet:

Caffe ristretto: an even more condensed version of an espresso.

Caffe macciato: an espresso with a drop of milk.

Caffe lungo: where more water is let through the ground coffee (about 40ml).

Cappuccino: 1/3 espresso with 1/3 of steamed milk and 1/3 of foamy milk.

Caffe Hag: a decaffeinated coffee.

Caffe corretto: an espresso with a drop of liquor.

Caffe freddo: espresso shaken with ice and sugar and served in a glass.

Caffe latte machiatto: this is basically hot milk mixed with coffee and served in a glass.

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AperitifsMartini, Cinzano exists as white, sweet or dry, and red vermouth, and is originally from Turin.

Campari-this is a bitter was created in Milan. It can be served undiluted or mixed with mineral water, soda, white wine or gin.

Aperol-another brand of aperitif, which is made of bitter orange, gentian and rhubarb.

Prosecco is also served for aperitif as a local equivalent to champagne.

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Italian liqueurs and digestives

A sheer variety of digestive beverages are available in Italy. These digestives, are either hard drinks, such as grappa, or liqueurs, alcohols infused with herbs or other aromas, such as amari.

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Digestives, liqueurs and liquors

Amaretto is a Italian sweet liqueur from Sassello. It is made from a base of various aromas and caramel.

Amaro is a variety of Italian herbal liqueur. Amari are typically produced by macerating different aromas, such as herbs, roots, flowers, bark ana spices in alcohol, blended with sugar syrup. (Averna, Lucano, Montenegro, Cynar, San Morzano..)

Disaronno is a brand of Italian liqueur is an infusion of apricot kernel essential oil flavored with seventeen selected herbs and fruits.

Limoncello is a traditional lemon liqueur.

Fragolino, Maraschino, Nocino, Meloncello are Italian liqueurs made of strawberries, cherries, nuts and melons respectively.

Mirto is a sweet Sardinian liqueur, obtained from the myrtle plant through are alcoholic maceration of the berries or the leaves.

Sambuca is an Italian anise-flavoured liqueur, produced from the infusion of witch elder bush and licorice, sweetened with sugar and enhanced with a combination of herbs and spices.

Galliano is a traditional Milan liqueur made from about thirty ingredients such as herbs and spices.

Grappa is a popular Italian digestive. Grappa is a liquor made from fermented peels, seeds and stems of grapes.

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Popular Italian Dishe’s recepies

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Spaghetti carbonara

Ingredients:

• 250g of pancetta

• 2 egg yolks

• 500g of spaghetti

• Oliva oil

• 250g of grated pecorino

• Pinch of salt and pepper

Method o cooking:

1. Cook the spaghetti in a large saucepan of salted boiling water until al dente.

2. Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the pancetta, fry until brown and then remove the pan from the heat.

3. Wait until pancetta is cool and add egg yolks and pecorino. Season with a pinch of pepper and mix well.

4. Once the spaghetti is cooked, drain it. Put spaghetti on the plate and immediately pour over the egg mixture on the top of it. Cheese will melt under the heat of spaghetti making a tasty souse.

5. Dish is ready for serving. Torsomaev

Melanzane parmigiana

Ingredients:

• olive oil

• 3 garlic cloves, crushed

• 3 thyme sprigs

• 8 large sage leaves, finely chopped

• 1600g cans chopped tomatoes

• 3 tbsp red wine vinegar

• 3 tbsp golden caster or granulated sugar

• 6 large aubergines, sliced on long thin pieces

• 100g parmesan, finely grated

• 85g white breadcrumbs

• 50g pine nuts

• 250g of mozzarella, torn into small chunks

• handful basil leaves

Method of cooking:1. Heat the oil in a large frying pan (or wide saucepan), add

the garlic, thyme and sage, and cook gently for a few min. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 min until thickened a little.

2. Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil and griddle. Then remove it to a plate.

3. In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.

4. Heat oven to 200C. Bake for 30-40 min. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia. Torsomaev

Classic beef carpaccio

 Ingredients:

• 250g piece of best-quality trimmed beef fillet

• 2 tablespoons truffle oil or extra virgin olive oil

• 2 tablespoons toasted pine nuts

• 2 tablespoons of chopped chives

• 1/2 cup (40g) of shaved parmesan

• Wild rocket salad leaves and lemon wedges, to serve

Method of cooking:

1. Enclose the beef tightly in plastic wrap and freeze for 30 minutes (this will make it easier to thinly slice).

2. Unwrap the beef and slice very thinly, using a sharp knife. Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.

3. Arrange 4 or 5 slices of beef on each serving plate and drizzle with oil. Season well with sea salt and freshly ground black pepper, then scatter with pine nuts, chives and shaved parmesan. Serve with wild rocket salad leaves and lemon wedges. Torsomaev

Italian desserts

Maslennikov

Italian desserts ulterior motive conquered the whole world - they combine the refinement of taste, ease of preparation, freshness and naturalness of the original products. In Italy, there are hundreds and even thousands of recipes for cookies, sweet breads, pastries, cakes and desserts. Every region of the country is famous for its special dessert, cooking traditions which are carefully preserved and passed down from generation to generation.

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Tiramisù Italian layered dessert, which is composed of the following ingredients: mascarpone cheese, coffee, eggs, sugar and biscuits Savoiardi.

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INGREDIENTS

Sugar - 170 g (3/4 cup) Brandy - 3 tbspDark chocolate - 80 g strong Coffee - 250 ml mascarpone Cheese - 300 g eggs - 5 pcs Cookies Savoyardy - 36 pcs

PREPARATION• Separate the yolks from the whites. Yolks carefully rub with

half the sugar. This can be done using a mixer. Grains of sugar should not be felt.

• Add yolk mixture of mascarpone and mix.• Proteins beat in until large bubbles. Continuing to whisk,

gradually add the second half of the sugar. Beat the whites into the dense foam and gently, parts, stir in the cheese-yolk mixture.

• Coffee mix with brandy. Biscuits dipped in coffee and spread in a rectangular shape so that the bottom was completely closed.

• Top with half of the cooked cream. Smooth the surface. Put a second layer of moistened coffee cookies on it to distribute the remaining cream. Cover with cling film form and place in refrigerator for 8-10 hours.

• Before serving, grate the chocolate on a fine grater and sprinkle on top of the tiramisu. You can also sprinkle with sifted through a sieve cocoa powder.

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SabayonOne of the most famous desserts of Italian cuisine, egg cream with wine. Whipped egg yolks with sugar until white foam, then add the wine for flavor rum and cinnamon. The resulting mixture is whipped in a water bath until foaming. Served in a glass decorated with icing sugar with biscuits or fresh figs.

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INGREDIENTS

Protein - 3 Instant coffee - 1 tbsp. 2/3 cup sugar Hazelnuts - 50g 600ml of cream fat content of 35% Different berries - 500g

PREPARATION• Fry hazelnuts, stirring constantly, on a dry hot skillet 6 min.

Then coarsely chop with a knife.• Proteins whisk in the foam, add the coffee. Continuing to

whisk, gradually sprinkle in sugar. Whisk in stable foam, add the nuts and stir very gently silicone spatula from the bottom up. Spread the whipped mass 2 cm layer on a baking sheet covered with parchment and place in preheated to 90 ° C oven for 3 hours. Then remove and cool completely.• Split mold with a diameter of 28 cm Cover the sheet of

parchment. The cooled meringue smash into small pieces. Whip the cream in a thick foam. Add pieces of meringue, mix gently.• Put in the form of one-third of the whipped cream on top

spread an even layer of half the berries. Put another third of cream and the remaining berries and then the remaining cream. Cover the cake with cling film, put a plate and press gently. Place in the freezer for 18-20 hours. Maslennikov

Panna cottaThe literal translation of this delicacy with Italian language sounds like "cooked cream", but in fact it is rather creamy pudding with the addition of different ingredients. For cooking cream with sugar and vanilla heated and cooked over low heat for 15 minutes. Gelatin is added to the pulp mixture is then poured into molds after cooling to spread from the mold plates. Panna cotta served in small portions with fruit sauces and pieces of fruit or berries, as well as chocolate or caramel sauce. Maslennikov

INGREDIENTS

Strawberry juice - 50 ml Sugar - 50g Chocolate - 20-30 g Strawberry - 4 pcs. Natural vanilla - 1 pod Gelatin sheet - 15 g 33% fat cream - 500 ml

PREPARATION

Gelatin is put in the water (30-40 ml) to swell for a time specified on the package. Cream mixed with sugar and vanilla. Boil for 1-2 minutes. Cool slightly. Add gelatin, leaving little for juice. Juice and mix well to warm up with gelatin. Slightly creamy mass mixed with chocolate until it dissolves. In the molds in the form of hearts (and it is possible and all, even by the glass) to put sliced strawberries, pour juice and gelatin mixture. Put in the fridge to cool. Then pour the creamy mass as completely cool. Pour chocolate mixture on top. Keep in refrigerator for at least 4 hours, until complete solidification. Before serving, omit the bottom of the molds for a few seconds in boiling water, turn the hearts on a dish.

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Granitadessert, which is crushed fruit ice with sugar. Kind of sherbet, but has a denser structure In the preparation of different ways frozen - looser dessert options are preparing the car for the ice cream, but for denser ice scraped from the walls of the freezer for separate crystals.

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INGREDIENTS

Lemon juice - 2 tbsp.Strawberries - 10 pcs. Filtered water - 200 ml Fructose or sorbitol - 125 g

PREPARATIONWash strawberries, remove the stalk and dry on paper towels. Put the strawberries in a blender, add fructose, water, and lemon juice. Beat blender until a homogeneous puree. Pour the strawberry ice cream mass in the thicket and beat for 10-20 minutes. Thereafter decomposed by weight batchwise cups and refrigerated hold 30 minutes. If you are preparing granite without ice cream. Pour the strawberry mixture into a plastic container, close the lid and put in the freezer for 2 hours: podmerznet weight, but do not freeze. After 2 hours, remove the form and mix it with a fork. Again, store in a refrigerator for 6-8 hours. Then again, remove the form and leave it for 10-15 minutes, then whisk with a fork until strawberry splendor.

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The End