Italian recipes by mohammadarif1985

VIEWS: 17 PAGES: 42

									Ciabatta Bread:




This is another recipe sent to me by Dan Locaputo, and is it ever
delicious. Thanks Dan for letting us use your recipe here. I made some
changes mainly so you can make it in a bread maker.


Truly Italian



Ciabatta bread was probably first made in Liguria, Italy but is now found
throughout Italy. It has also become very popular across Europe and the
US, and if you have tried it, you know why. The bread is also popular as
sandwich bread. It has a hard outer crust and a delicious taste. Although
it is not complex to make, it does take about 2 days, because you have to
wait on the dough to rise. First, you start out by making a sponge
followed by the final bread making process.


Ingredients (2 loaves):



For the sponge

    *   1/8 teaspoon active dry yeast
    *   2 tablespoons warm water (110 to 115 degrees F)
    *   1/3 cup warm water (110 to 115 degrees F)
    *   1 cup bread flour



For the bread

    *   ½ teaspoon active dry yeast
    *   2 tablespoons warm milk (110 to 115 degrees F)
    *   2/3 cup warm water (110 to 115 degrees F)
    *   1 tablespoon extra virgin olive oil
    *   2 cups bread flour
    *   1 ½ teaspoons salt


Preparation of the sponge



Stir the 1/8 teaspoon dry yeast and 2 tablespoons of warm water in a
small bowl and let it stand for 5 to 10 minutes (until creamy). Place the
creamy mixture into a larger bowl along with the 1/3 cup water and 1 cup
bread flour. Stir the mixture for about 4 to 5 minutes, then cover with
plastic wrap and let stand for 12 to 24 hours in a cool place.


Sponge after it was mixed.



Sponge after rising.


Preparation of the bread



In a small bowl, stir ½ teaspoons yeast and 2 tablespoons milk and again
let it stand until it is creamy (about 5 minutes). Place the mixture in
the bread machine along with the sponge, 2/3 cup water, olive oil, and 2
cups bread flour and mix until the flour is moistened. Add the salt and
mix until you have a smooth and elastic dough ball (about 10 to 15
minutes).


Dough mixing in bread maker.


It will be sticky but put the dough into an oiled bowl scrapping up all
of it and cover with plastic wrap. The dough should rise at room
temperature for about 2 hours (until double in size) – make sure it is
full of holes and sticky before you go to the next step.


Dough rising.


Place the dough on a floured surface, and cut it in half. Place each half
on wax paper and form them into oval shapes (about 9 inches long). Dimple
loaves with floured fingers and dust the tops with flour. Take a dampened
towel, and cover the loaves. Let the loaves rise at room temperature for
about 2 hours (until each loaf has almost doubled).


The dough ready to go into the oven.


At least 45 minutes before baking the bread, place a baking stone on the
lowest oven rack position and preheat oven to 425 degrees F. Once the
stone has become hot, transfer the loaves to it. Bake the loaves for 20
minutes or until pale golden brown. Once they have cooked cool them on a
wire rack. Perfecto!


Cooked bread.
All about pesto:




In the old days in Italy, when the basil was ready for harvest, pesto was
made with a mortar and pestle and if so inclined one can still make it
that way. I bet it tastes even better, but I must confess I never tried
it. I do know for a fact that mayonnaise began in Corsica and it was the
job of the father, not the mother, to make the week's batch every Sunday.
Something tells me that pesto may be 'a man's job' as well (next time I
talk to my friend Francesco I'll ask). I'm also curious as to how it was
kept in the old days because clearly pesto is one way of getting the hard
months of no fresh basil. These days you merely fill ice cube trays with
the ambrosia and it freezes wonderfully.

-The basic ingredients for pesto are basil, olive oil, parmesan or other
hard grated Italian cheese like romano, and nuts. "What?" Some may
exclaim, "you are no authority on Italian cooking at all!" But I'm here
to testify that as surely as Mt. Vesuvius did not blow it's top over the
way Pompeians were watering down the wine, I am committing no offense to
good and sensible, down to earth Italian cooking. No, you don't have to
use pine nuts, and yes, a variety of hard cheeses are acceptable.

In fact, every time I make pesto (with a blender!), which, appropriately
enough is once a year when my basil bushes have finally had enough of the
cold, I like to try a new nut. Actually, I find pine nuts to be a bit
overwhelming (ditto for chocolate mole) and my favorite choice so far has
been walnuts, which adds a nice earthy touch fit for the colder months.
Cashews proved to be interesting but intolerable when eaten with gusto,
and almonds are nice. Next on my try list is macadamia nuts, over which
I'm being careful not to predict anything.

Finally, though pesto is best known as being eaten with pasta, the next
time you make minestrone top each bowl off with a spoonful of pesto.
After that your minestrone will be lonely without it.




Chicken Parmigiana:




Alternative ways to prepare:
Parmigiana means from the city of Parma in northern Italy. But the name
probably comes from one of the cheeses used in the dish – Parmigiana
Reggiano (the finest Parmesan cheese made in Italy). But Parmigiana is a
decidedly southern Italian dish (probably from Sicily) referring to
breaded eggplant with tomato sauce and cheese. You can use breaded veal
or chicken instead of eggplant. In fact, all are quite delicious.


Ingredients (serves 6):



    * 8 – chicken breast halves, boneless and skinless
    * 1 – cup flour
    * 4 – large eggs
    * 2 tablespoons – water
    * 2 cups – bread crumbs
    * 1 tablespoon – butter (per batch of chicken)
    * 2 tablespoons – extra virgin olive oil (per batch of chicken)
    * 3 cups -- Botticelli's Rich Italian tomato sauce (you can
substitute Ragù finto tomato meat sauce if you prefer a meat sauce)
    * 1 pound – mozzarella cheese, grated
    * 8 ounces – Parmesan cheese, grated


Preparation:



In my opinion, good chicken Parmigiana must have thin cutlets so you do
not overwhelm your taste buds with chicken instead of a combination of
the chicken, sauce and cheese. Consequently, I cut each chicken breast in
half (parallel to the longest width). Place each cut chicken breast
between cellophane wrap and pound it with a mallet until it is about ¼
inch (at most) thick. Make sure you do not pound it so that the breast
breaks up.


Pounded chicken breast in cellophane wrap.


Set three bowls together from left to right (see photo) – place the flour
in the first bowl, the eggs and water beaten together in the second, and
the bread crumbs in the third.


Flour, egg and water mixture, and bread crumbs.


Dip each cut and pounded chicken breast in the flour first to lightly
coat, followed by the egg mixture and then the bread crumbs making sure
that each piece is completely coated. Meanwhile, melt the butter in a pan
together with the oil and fry the chicken breasts (you will need to do
several batches so place the cooked chicken on an aluminum foil tented
plate (to keep the heat in) while you cook the other batches.


Frying breaded chicken


There are two ways you can proceed from this point forward. The first is
to heat the tomato sauce and pour over individual servings of the chicken
to cover. Cover each serving with mozzarella and Parmesan cheese, and
broil until the cheese has melted and starts to brown. Serve immediately.

The other way is to place the chicken breasts in a baking dish (my dish
is 11 x 15 x 3 inches).


Chicken cut to fit the baking dish


Preheat oven to 350 degrees F. You can make two layers if you have too
much chicken for just one layer. However, if you do have two layers, add
sauce and cheese to the top of each layer. Cover the chicken with the
tomato sauce and then add the mozzarella and Parmesan cheese. Cook for 50
minutes or until the cheese has melted and browns. Let cook 10 minutes
then cut and serve. Bon appétit.




Just out of the oven.


A serving of Chicken Parmigiana




Fettuccine with an anchovy wine sauce:




Fresh pasta:



I know you probably get tired of me harping on the use of fresh noodles,
but there is nothing quite as wonderful as a fresh bowl of noodles with a
fine sauce. I sometimes make this for lunch or as a primo for a big
dinner. By the way, I recently purchased the pasta maker attachment to my
KitchenAid mixer (see the discussion about making Italian sausage), and
what a difference it makes over the hand cranking I have been doing over
the years to get fresh pasta. You turn out "tons" of fresh pasta in a
very short time.


Ingredients (6 servings):



    *   1 pound – fresh fettuccine noodles
    *   3 tablespoons – olive oil
    *   2 tablespoons -- butter
    *   1 pound – fresh button mushrooms, sliced
    *   3 cloves – garlic, minced
    *   1 ½ cups – dry white wine (e.g., chardonnay)
    *   1 tablespoon – anchovy paste
    *   ½ teaspoon – red pepper flakes
    *   1 teaspoon – fresh basil
    *   2 teaspoons – fresh oregano
    *   Salt and pepper to taste
    *   4 tablespoons – all purpose flour


Preparation:



Prepare the fresh fettuccine pasta and cook in salted water for about 6
minutes. When the pasta is finished, drain and then place it back in the
pan you cooked it. Add the olive oil to keep the pasta from sticking
until the sauce is prepared.


Fresh pasta strips



Fresh fettuccine cut from the strips.


Meanwhile, melt the butter in a large skillet over medium high heat and
add the mushrooms. Sauté until the water has cooked off the mushrooms and
they begin to brown, about 10 minutes. Add the garlic and cook for an
additional 1 minute. Add the wine and anchovy paste and cook for about 10
minutes to thicken the sauce. Add the pepper flakes, basil, oregano, and
salt and pepper to taste. Add the flour to thicken the sauce and turn
heat to low to keep warm until the noodles are ready.


The wine and anchovy sauce


Pour the sauce over the noodles and mix well. Serve immediately. Enjoy!
Botticelli's lasagna:




Favorite recipe:



I humbly believe this is the best recipe I have created. I have been
making this for more than 35 years and keep trying to make it better all
the time. I usually serve it for the holidays and the smell of lasagna
baking in the oven has become as much a part of the holidays as
Thanksgiving and Christmas turkey's are in other homes. One caution about
my lasagna – although you should use fresh noodles, let them dry
overnight and cook them before you add them to the lasagna. If you use
them fresh and not cooked, they tend to blend with the other ingredients
as I found out the hard way one time. By the way, use setting 4 for the
pasta size if you are using a KitchenAid pasta maker attachment unless
you like really thin pasta (then use setting 5).



Ingredients (serves 12 – the proportions I give below are for two large
baking dishes of lasagna using all of Botticelli's rich tomato sauce. If
you want only one dish, cut everything in half including the sauce.):



    * Botticelli's rich Italian tomato sauce as called for in the recipe
(don't forget to serve the sausage as a side dish)
    * 2 24-ounce containers – cottage cheese, small curd
    * 4 – eggs
    * 4 pounds – mozzarella cheese, grated
    * 16 ounces – fresh parmesan cheese, grated
    * 2 pounds – fresh lasagna noodles


Preparation:



Prepare Botticelli's rich Italian tomato sauce. Remember that you will be
making two baking dishes of lasagna so make sure that you split
everything evenly between the two dishes. We like to make one dish for
our family and freeze the other for a later date. Both my baking dishes
measure 11 x 15 x 3 inches. I actually prepare one dish and start that
cooking while I am preparing the second dish. This requires you to
prepare half the ingredients for the first dish and the rest for the
second dish.
Mix the cottage cheese and eggs together in a large bowl.


The eggs and cottage for one baking dish.


Cook the lasagna noodles in salted water as described in the recipe.


Preparation of lasagna noodles.


From left to right: cottage cheese mixture, mozzarella, parmesan, and
tomato sauce with one layer of noodles in the baking dish.


Preheat the oven to 350 degrees F. Cover the bottom of the baking dish
with tomato sauce. Place one layer of noodles on top of the sauce and
then cover the noodles with sauce. Spoon dollops of cottage cheese along
three rows in the dish (see photo). Spread about two handfuls of
mozzarella and one handful of parmesan over the top.

dollops_of_cottage_cheese_mixture_along_three_rows_with_the_parmesan_and_
mozzarella_cheese_spread_over_the_top
Dollops of cottage cheese mixture along three rows with the parmesan and
mozzarella cheese spread over the top.


Lay another layer of noodles and repeat until all of the ingredients are
used. I usually like to put a little more cheese on top than I do in the
layers.


Lasagna dish ready for baking.


Bake for one hour and then let cool for 10 minutes before you cut it into
servings. Perfecto!




Prosciutto e Melone:




Salty
When I was a kid, my mother put salt on melon (cantaloupe). I tried it
and acquired the taste. The idea seems strange to most, but I believe it
gives a sweeter taste to the melon. Try it. Or better yet, try prosciutto
with melon (i.e., prosciutto e melone in Italian). The prosciutto has a
salty taste which seems to sweeten the melon even more. It is such a
simple recipe that that one might think it is not worth the effort to
describe. But once you try it, you will understand why I describe it
here.
Prosciutto



As I have mentioned before, prosciutto is the Italian word for ham. But
it is usually referred to in the US as an aged, spiced, and cured ham
thinly sliced and uncooked ham. The Italians refer to cooked ham (like we
normally eat) as prosciutto cotto (which means literally cooked ham). But
the prosciutto that is cured is referred to in Italy as prosciutto crudo
(meaning raw ham). A fine prosciutto crudo can take anywhere from 9
months to one and a half years to make. Prosciutto crudo comes from
central and northern Italy (Tuscany and Emilia in particular), and some
prosciutto producing areas have a protected status just like San Marzano
plum tomatoes and some antipasto delicacies we have discussed. In
particular, the prosciutto di Parma, prosciutto di San Daniele,
prosciutto di Modena, prosciutto di Toscano, prosciutto di Veneto, and
prosciutto di Carpegna all have the PDO (protected designation of origin)
status.
Ingredients (6 servings):



    * 1 melon cut into 8 wedges with the rind removed (combine any
smaller slices to make 6 servings).
    * 18 extremely thin slices of prosciutto



Melon slices


Preparation:


Place each melon slice on a plate with 3 prosciutto slices arranged
alongside or draped over the melon. Enjoy. Chou for now.




Basil Pesto:
Origins:



Basil pesto originates from the Genoa region of northern Italy (pesto
alla genovese). Pesto in Italian is derived from a word meaning to pound
or crush. Obviously the food was named before they had food processors.
Can you imagine grinding all the ingredients together? There is mention
of a basil cheese spread as far back as Roman times, but it was the
Genovese that first combined all the typical ingredients. It was not
until the 1940s (probably because of World War II) that basil pesto
started to be mentioned in newspapers. And it did not become a popular
dish in America until the 1980s and 1990s. I call it a "triple crown"
recipe – easy to make, healthy, and delicious. In a later article, I will
show you how to make sundried tomato pesto also.


Other uses:



I might also add that although my recipe calls for the basil pesto to be
added to pasta, you can use it on baked potatoes, spread over crostini
(thinly-sliced toasted bread), or you can use it to season fish and
chicken dishes.


Ingredients (5 servings):

    * 2 cups (about 5 ounces) – fresh basil, pressed or packed
(approximately – i.e., take the basil leaves and press them into a cup)
    * 3 cloves – garlic
    * 1/4 cup – pine nuts
    * 4 ounces – parmesan, grated
    * ½ cup – extra virgin olive oil
    * ½ teaspoon – salt
    * Pepper to taste
    * 1 pound – fresh pasta (linguine or fettuccine)

Preparation:



Rinse the basil leaves and place them in a food processor along with the
garlic, pine nuts, parmesan cheese, and olive oil and blend until well
mixed (see photo).


Pine nuts

Add pepper to taste and mix.


Basil pesto
Meanwhile, cook the pasta in a few quarts of water (if it is fresh pasta
it should only take a few minutes). Drain the pasta and place back in the
pot. Add the basil pesto and mix well. Serve hot. Bon appétit!




Calzone:




Similar to Stromboli:



The real difference between stromboli and calzone is that the former is
rolled and the latter is folded. There is no difference in the
ingredients. Both usually contain cheese (usually mozzarella), meat,
and/or vegetables. I suggest varying the ingredients each time you cook
them. But stromboli usually contains a tomato sauce inside and calzone
has sauce on the side for dipping.


Ingredients (serves 5):



    *   2   tablespoons – extra virgin olive oil
    *   2   cloves – garlic, minced
    *   1   – large onion, chopped
    *   1   – green pepper, chopped
    *   1   pound – button mushrooms, sliced
    *   4   – mild Italian sausage, casing removed
    *   1   ½ pounds – mozzarella cheese, grated


Preparation:



Prepare the calzone dough the same way you prepare the stomboli dough.
Also prepare the tomato sauce the same way the stomboli tomato sauce is
prepared.

Place the oil into a pan and heat over medium and add the garlic. Cook
for one minute and then add the onion, green pepper, and mushrooms.


Garlic, onion, green pepper and mushrooms.
Sauté until the mushrooms have lost their water and the mixture starts to
brown. Cook the sausage in a separate pan until it begins to brown,
breaking up the meat into bits.

Preheat oven to 400 degrees F. Pinch the dough apart into 5 separate but
equal dough balls. Roll each ball flat on a lightly floured surface
(about 9-inchs in diameter – see photo).


Dough


Cover each piece of dough with a layer of mozzarella cheese, followed by
the sausage and vegetables (evenly distribute).


First layer of mozzarella with sausage and vegetables.


Cover again with the rest of the mozzarella cheese and fold each dough
sheet over sealing the ends (see photo).


Calzone before cooking


Using a spatula, transfer the calzones to two lightly oiled baking
sheets. Place both pans in the oven, one on the lower rack and the other
on the upper rack. Cook for 15 minutes and then reverse the baking sheets
and cook for an additional 15 minutes. Serve with the tomato sauce over
the top or on the side for dipping. Enjoy!


Two calzones cooked.



Same Italian Recipe Pasta For 15 Years:




'Everyone is selling Italian food, even in food courts, and everyone is
confused as to what a good one really is these days. Every chef we hire,
I tell them to do pasta our way or it's no way.'

WHEN my younger colleague Thomas dug into the $30 lobster tagliolini
here, 'wah, worth it lah!' was his immediate response.

This, from a Gen-X man who grew up on a diet of $9.90 fast food pastas
made with freeze-packed sauces.

Then he wolfed down the Ossobuco in Cremolata (mee pok with veal shank in
white wine and herbed tomato sauce) in blissful silence.
He also had a distinct smile when he bit into the fresh bread smeared
with the dangerously smooth sliver of marrow, carefully dug out of the
shank, softly trampled with droplets of the wine and tomato sauce.

All in an old Italian restaurant, in the very volatile pasta business,
which nearly closed twice in its 15-year history since the early '90s.

'It is very hard to run a successful restaurant business here if you
don't put your knee and elbow grease into the operations,' said owner
Rolando Luceri.

He wound down from the glamorous world of hotel management and operations
and took over from the previous owner of Pasta Brava, who had
contemplated winding up because he was 'just not into the business as it
was a venture his father paid to get him into'.

So Mr Luceri revamped the operations at the age of 52.

Fifteen years on, this is still one of the better dedicated pasta joints
around.

The secret to their staying power - a stubborn determination to maintain
consistency despite changing demographics with fickle expectations.

Mr Luceri said: 'We still hand-make our own pastas and have the dried and
fresh range. It is not practical to maintain the snooty appeal of Italian
restaurants anymore.

That position he took did well for him and on any given day, the
ShentonWay regulars make up 70 per cent of the business.

He also feels hiring locals with a hunger to learn is better than a
wannabe egomaniac Italian chef.

And it helps that he pays them 'a bit more than the others'.

His restaurant, in a pre-war shophouse with a woody decor that has hardly
changed over the years, has hints of Peranakan heritage.

An old shelf and an ornate partition screen, which is more at home in a
Peranakan house, sit proudly amid touches of Italian arts and crafts.

Their menu, which is also a misfit, looks like a tabloid newspaper which
lists full Italian offerings from antipastis, two main dish sections to
risotto.

To be in the Italian restaurant business specialising in pasta for over a
decade and a half takes more than grit and toil.

Many good Italian eateries have come and gone, like Gaetano's.

Every other little cafe just around the back alley or in a cosy corner of
many retail malls is serving an $8.80 version of it.
Some hawkers will tout it for $5.50.

It helps that Mr Luceri has that 'hawker' appeal - some popular pasta
dishes are still done in the same way since day one and regulars, by
default, return for the same dish expecting the same experience every
time.

Each time I visit, without fail, their seafood pastas and linguine are
the same ol', same ol'.




Mama Mia! Now That's Good Food:




The Popularity of Italian cooking recipes

Italian cooking is popular all across the globe. Pastas and pizzas are
popular with all age groups. Cooking an Italian meal for family and
friends is always rewarding as they wait eagerly for the next Italian
meal. So, in order to satisfy them with superb Italian meals, you can
search for some good Italian recipes.

Another good idea is to gift good Italian recipes. You could buy a good
Italian recipe book for a friend of either sex, as there is no age bar
for cooking, and people who have a flair for good food would love to have
any new recipes come their way. As people savour their food, if they are
food lovers, they will try to figure out the ingredients that have gone
into the meal, the time it took to prepare, and various other thoughts on
the meal.

Familiarizing Yourself with Italian Cooking Recipes

Your cooking skills will get better by the day if you keep trying out
more Italian recipes. Keeping in touch with Italian cooking, learning all
the names of the dishes and the terms that are used, will make you more
familiar with Italian food, and consequently, you will find cooking
Italian meals easier, and you will be able to obtain the ingredients
needed for the recipe easily, as you will not have to keep searching for
them, as you will be comfortable with the names. So, in other words, you
will have an advantage over someone who is just beginning to learn
Italian cooking.

A great way to learn Italian cooking is to go on the Internet where you
can aquaint yourself with thousands of gourmet Italian recipes and simple
Italian recipes. You can also get wonderful recipes on Italian cooking
from book stores or from TV cooking shows, and also from family and
friends. Another excellent way to share your cooking talent with others
is to get to know your neighbours who may also have a penchant for
cooking, and you could get together, share your recipes and ideas, and
produce a wonderful Italian meal together.

If you prefer to be professional, then you could take lessons from a
professional class. There are many professional Italian classes where you
can learn the art of Italian cooking. You will learn all the details
and tips, the exact quantities, dishes to be served in an Italian
setting, the manner in which an Italian meal is served, and this will
give your cooking a truly professional touch.

You can also interact with classmates who are at your level, and even if
they know more than you, or less than you, you will be able to get useful
tips from them or share your own expertise with them. This way you
will learn something new all the time, and you will be amply rewarded by
being able to produce a delightful and innovative Italian meal.




A Gastronomic Delight:




Italian cuisine is the most renowned cuisine in the world. It is very
comfortable to locate Italian restaurants in any region or land. The
aroma of the herbs used in Italian dishes enhace the aroma and taste of
the recipes wonderfully. Usage of tangy and loaded elements for example
cheese, tomatoes and olive oil is regular in the majority of Italian
recipes. Regular Italian foods include wheat and semolina flour in the
form of numerous kinds of pastas and breads.

The most prominent of all Italian foods are the pizza and pasta dishes,
that have secured a high status in the global cuisine as well. These
recipes have obtained such an acceptance around the globe that
neighbouring styles of cooking are extremely influenced by the Italian
food.

The major ingredients used in Northern Italian dishes are rice, seafood,
pork and corn. Different type of sausages and numerous kinds of cheese
are extensively used in making Italian recipes in Northern region.

The Central Italian Diet, which contains the scrumptious Lasagna,
Tortellini and Ham along with a wide range of pasta preparations, made
with flavorful sauces.

Italian dishes made in South Italy generally include seafood, variety of
cheese, green and black olives along with tomatoes. Olive oil is commonly
used in making various types of salad and pasta dishes.

Italian cooking is quite popular outside Italy as well. Italian dishes
prepared in other nations include variety of breads, pastas along with
Italian soups, salads. Italian wine is also a gourmet's pick for a true
Italian meal.
Italian pasta recipes can be prepared by using hundreds of distinct
varieties of pasta that is made in Italy, such as Linguini, Penne,
Fetucini, Spaghetti and Ravioli.

Cappucino, Espresso and Caffe Corretto enhance to the coffee section of
Italian cuisine. Italian desserts are also extremely popular not only in
Italy but all over the world for their fine flavors and enjoyable taste.
Italian desserts including tiramisu, spumoni and granitas are much loved
sweet dishes in Italian meals.

Italian recipes are not only tasty, but they are healthy as well.




Conventional and Non-traditional Epicurean Italian Pasta Recipes:




Pasta is mainly a term given towards the dishes that are made utilizing
wheat, buckwheat, water and flour. So, many of the dishes which are
prepared by using these pastas as the chief components are generally
known as pasta recipes. Pastas have noodles in widths, varieties, shapes
and lengths which can be full of other substances like ravioli and
tortellini.

A few of the post popular Pasta recipes are prepared utilizing styles of
trendy Italian substances. Pasta recipes are undoubtedly one of the
crucial widely eaten and loved meals that comes from traditional Italian
cuisine. Known for being an ideal Italian recipe, pastas are created by
following lengths, widths and shapes, and varieties cooking techniques
and recipes. There are hundreds of various shapes of pasta with at least
locally recognized names. Examples include spaghetti, maccheroni,
fusilli, and lasagne. Sp?tzle and Gnocchi are mainly known for being
pasta. They are both traditional in parts of Italy.

Pasta is mainly categorized between two basic types: dried and fresh.
Dried pasta made without eggs are generally kept for up to two years
under ideal conditions, while fresh pasta will keep for a few days under
refrigeration.

Pasta is usually cooked by boiling. The pastas will also be stuffed or
filled utilizing lengths, widths and shapes, and varieties components
such as ravioli and tortellini. These pastas are mostly served together
with some delicious sauces as being a main meal for Italian main courses.

Pasta is mostly served with some form of sauce; the sauce and the species
of pasta usually are matched determined by consistency, ease of eating,
etc. Ordinary pasta sauces in Northern Italy include pesto and rag? alla
bolognese, which generally adds meat to the sauce. In Central Italy, you
can get simple sauces something like tomato sauce, amatriciana and
carbonara. In addition, a few of the popular southern Italian cooking
methods of sauces are pasta alla norma, puttanesca, pasta alla norma
(tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh
sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e
peperoncino (literally with garlic, olive oil and hot chili peppers),
pasta con le sarde, olio e peperoncino and spaghetti aglio. Furthermore,
the overall components helpful to prepare these sauces are garlic,
tomatoes, eggplant, freshly baked cheese, olive oil, fresh sardines, pine
nuts, fennel and hot chili peppers.

Pasta is generally served with few kind of sauces. The best suited sauce
is required to be preferred for almost all form of pasta.




The Great Variety of Italian Food:




Italy has a well-established and deserved history for making high-quality
recipes and mouth-watering cuisines. Best known for pizza and pasta,
Italian food also includes many exemplarary meat and seafood dishes, in
addition to excellent cheeses, and fabulous desserts.

Food in Italy is a means of spending quality time and bond with family
and friends. Italian cuisine is all about attention to detail that goes
into creating each dish just perfect. Italian food varies from region to
region and are generally simple and straightforward to prepare. A few of
the favored ingredients utilised in a lot of Italian recipes include
potato, bell pepper and tomato. Cheese is regarded as an important
ingredient and is utilized majority of Italian dishes.


It has often been noted that Italy is a country of great regional
variations - and that's certainly true, indeed the country was only
unified in 1861 - and this fact is reflected in the diversity of Italy's
regional cuisine. It must also be noted that Italy has been invaded often
over the centuries, as well as involved trading with many other
countries, and this too is reflected in the national cuisine.

Lets take a short gander on some of the Italian cuisines:

- Lasagna, balsamic vinegar, mortadella, polenta, polenta, tortellini are
some of the native Italian cuisines. Before you ask let me give a short
description of the all food mentioned. Mortadella is pork sausage that is
cut, hear cured and served cold. Polenta is a dish made using boiled
commeal and tortellini is stuffed pasta.

- Tuscan cuisine often features meat, white beans and unsalted bread.

- Pizzas and Mozzarellas originated from Naples.
- Roman cuisine often uses pecorino (cheese made out of sheep's milk) and
offal. Rome is also known for its ultra-thin pizzas

- Calabria (the region likened to the "toe" of Italy) is renowned for its
spicy kind of salami

- Sardinia is well-known because of its lamb and pecorino (cheese made
from sheep's milk).

- Sicilian cuisine is noted for its Arab influences in its cooking (with
the usage of lemon and pistachio), as well as for its seafood (including
tuna and swordfish). Sicily is also home of gelato (ice cream) and
granita (a delicious semi-frozen dessert made using sugar, water and
flavorings).




Italian Culinary - The Brilliant Italian Stromboli:




Today lets take a look at the famous Italian Recipe- Stromboli.
The true change between stromboli and calzone is that the former is
rolled while the latter is folded. There's not much of a difference in
the ingredients. Both generally include cheese (usually mozzarella),
meat, and/or vegetables. I propose changing the ingredients each time you
cook them. But stromboli usually has tomato sauce inside and calzone has
sauce on the side for dipping.

Ingredients (serves 5):

*   A couple of tablespoons - extra virgin olive oil
*   Two cloves - garlic, minced
*   One - large onion, sliced
*   1 - green pepper, diced
*   1 pound - button mushrooms, chopped
*   Four - mild Italian sausage, casing removed
*   1 1/2 pounds - mozzarella cheese, grated

Preparation:

Prepare the calzone dough the same manner you make the stomboli dough. In
addition prepare the tomato sauce the very same method the stomboli
tomato sauce was prepared.

Place the oil into the pan and heat over medium flame and add the garlic.
Cook for one minute and then add the onion, green pepper, and mushrooms.

Saute until the mushrooms have lost their water and the mixture starts to
brown. Prepare the sausage in a different pan till it starts to brown,
breaking up the meat into bits.
Preheat oven to 400 degrees F. Pinch the dough apart into five different
but equal dough balls. Roll each ball flat on a lightly floured surface.

Cover every portion of dough with a layer of mozzarella cheese, followed
by the sausage and vegetables and divide them evenly.

Wrap again with the rest of the mozzarella cheese and fold each dough
sheet over, sealing the ends.

By means of a spatula, transfer the calzones to two lightly oiled baking
sheets. Put the two pans in the oven, one on the lower rack and the other
on the higher rack. Cook for fifteen minutes and then reverse the baking
sheets and cook for an further 20 minutes. Offer with the tomato sauce on
the top or on the side for dipping.




Good Food Would Love to Have Any New Recipes Come:




Italian cooking is popular all across the globe. Pastas and pizzas are
popular with all age groups. Cooking an Italian meal for family and
friends is always rewarding as they wait eagerly for the next Italian
meal. So, in order to satisfy them with superb Italian meals, you can
search for some good Italian recipes.

Another good idea is to gift good Italian recipes. You could buy a good
Italian recipe book for a friend of either sex, as there is no age bar
for cooking, and people who have a flair for good food would love to have
any new recipes come their way for the help www.july4-recipes.com. As
people savour their food, if they are food lovers, they will try to
figure out the ingredients that have gone into the meal, the time it took
to prepare, and various other thoughts on the meal.

Familiarizing Yourself with Italian Cooking Recipes

Your cooking skills will get better by the day if you keep trying out
more Italian recipes. Keeping in touch with Italian cooking, learning all
the names of the dishes and the terms that are used, will make you more
familiar with Italian food, and consequently, you will find cooking
Italian meals easier, and you will be able to obtain the ingredients
needed for the recipe easily, as you will not have to keep searching for
them, as you will be comfortable with the names. So, in other words, you
will have an advantage over someone who is just beginning to learn
Italian cooking.

A great way to learn Italian cooking is to go on the Internet where you
can acquaint yourself with thousands of gourmet Italian recipes and
simple Italian recipes. You can also get wonderful recipes on Italian
cooking from book stores or from TV cooking shows, and also from family
and friends. Another excellent way to share your cooking talent with
others is to get to know your neighbours who may also have a penchant for
cooking, and you could get together, share your recipes and ideas, and
produce a wonderful Italian meal together.

If you prefer to be professional, then you could take lessons from a
professional class. There are many professional Italian classes where you
can learn the art of Italian cooking for the help www.book-of-
cookies.com. You will learn all the details and tips, the exact
quantities, dishes to be served in an Italian setting, the manner in
which an Italian meal is served, and this will give your cooking a truly
professional touch.

You can also interact with classmates who are at your level, and even if
they know more than you, or less than you, you will be able to get useful
tips from them or share your own expertise with them. This way you will
learn something new all the time, and you will be amply rewarded by being
able to produce a delightful and innovative Italian meal.




Finding Delicious Italian Cooking Recipes:




If you love Italian food but you're tired of spending extravagant amounts
of money at Italian recipes and you'd like to try your hand at cooking
your own Italian meals, you should know where to find some good Italian
cooking recipes that are sure to please you as well as anyone else you
may be cooking for.

First of all you need to decide who you're cooking for, what kind of
cooking skill level you have as well as what kind of ingredients you
would like to cook with. Of course, any good Italian cook book will have
loads of great Italian cooking recipes but there are other ways to find
good recipes that will provide you with the delicious meals you crave.

Have You Cooked Before?

If you've never cooked before and you're looking for Italian cooking
recipes, you may find yourself over your head with some cook books. Also,
if you're cooking for a lot of people, like four or more, and you've
never cooked before, you would likely become overwhelmed quickly. Your
cooking skill level has a lot to do with where you get your Italian
cooking recipes from. Search the internet for beginner, intermediate or
expert Italian cooking recipes and you'll be sure to find something that
will fit within your criteria.

Cook Books

Whether you're looking for finger food recipes or entire meal recipes,
there are so many cook books out there that you are sure to find Italian
cooking recipes to suit your needs. Some cook books tailor their Italian
cooking recipes for beginners so that you only need a few ingredients.
Make sure you understand the ingredients, the measurements as well as the
cooking instructions before you start. Most cook books have a section
that explains all of this in detail for you.

Italian cooking recipes will typically involve lots of tomatoes, tomato
paste, Italian sausage, beef and chicken, as well as pasta, cheese and
other ingredients that Italian food is known for. If you search hard
enough, you may even find a cook book, or Italian cooking recipe that
will allow you to make your favorite restaurant foods right in your own
kitchen so that you can save money the next time you get a craving for
some great Italian food. You can find cook books at your local book
store, online, and you can even find great recipes online if you search
using your favorite search engine. Happy cooking and don't forget the
wine.




To Know About How to Cooked Americans Italian Food:




Most of us have found some sort of Italian cuisine that has become a
favorite for our families and ourselves. Unfortunately, far too many of
us discount the possibility of bringing Italian cooking into our very own
kitchens for fear that many of the recipes are far too difficult. The
truth is that learning to cook Italian food just might make your home the
favorite drop in dining spot for friends and family all over.

Believe it or not, most great Italian recipes have an easier version that
can be made with very similar effects when it comes to flavor and aroma.
Also, despite the commercials of old, all Italian cooking does not
require an entire day of simmering in order to achieve great flavor.
Though you do not have to let your friends and family in on that little
secret. Be a martyr for flavor and they will love you even more. You do
not have to let anyone in on your best-kept secrets when it comes to
preparing these often simple dishes.

The biggest challenge that most Americans face when it comes to Italian
cooking is basically learning a new set of essential ingredients. for
more details go towww.dishadvice.com. The cheese, meats, or grains that
are used in their creation most often identify or define Italian cuisine.
It's the combination of these primary ingredients that create some of the
most distinctive flavors on earth. Learn about these ingredients.
Identify the flavors and study the combinations of flavors and you should
be able to not only follow many great Italian recipes but also to invent
a few of your very own Italian inspired recipes.

The greatest thing when it comes to cooking Italian food is that most of
these dishes are rather difficult to destroy. This of course does not
indicate that it cannot be done, only that it isn't as simple as with
some of the more delicate cuisines around the world. Italian food is
durable and flavorful but for the most part not too terribly delicate
when it comes to flavor. You can go a little heavy with some spice or
cheese without completely ruining the dish in most instances. For more
details go to www.camping-outdoors-recipes.com.If you are anything like
me, this is a regular occurrence when cooking and one of the reasons I
enjoy cooking Italian food so much.

Whether you are a beginner when it comes to the culinary arts or a
seasoned pro there is something that will provide the appropriate
challenge for you when it comes to Italian cooking. Take a look around
there are recipes in abundance across the Internet, at your local
library, in specialty cook books, and even in your favorite block buster
best selling novels.

Another thing you should keep in mind when cooking Italian food is that
nothing seems to bring out the flavor of Italian food better than a good
bottle of wine to match. Perhaps this is the reason that it is difficult
to ruin an Italian meal, no matter how bad it is, the good wine paired
with it, will erase all ill will and tastes in very short order. You will
want to spend a little time researching and studying the science (though
some will argue that this is truly an art form) that goes along with
pairing a good bottle of wine with the right flavor combination when it
comes to Italian cooking. Once you've mastered this, there is nothing to
prevent you from being the diva of all things Italian when it comes to
food preparation.

The most important thing for you to remember when cooking Italian food is
not to take the cooking too seriously. Good Italians know that the
enjoyment of the meal is far more important than the process of preparing
the meal. Make your meal an event with plenty of time for pleasant
conversation and enjoyment of your company in between courses. You should
also never rush a good Italian meal or you will find that all your
efforts cooking Italian will be for naught as the true pleasure of
Italian cuisine has been lost somewhere in translation.




Bringing Italian Cooking In Our Kitchen:




Many people have found about Italian cuisine with the intention that has
become a favored instrument of our families and ourselves. Unfortunately,
too many of us the money to the possibility of bringing Italian cooking
in our kitchen own professional preoccupation with the intention of many
of the recipes are too difficult. The truth is that with the intention of
learning to cook Italian food could reach only lower family favorite
dining spot known for and all the finished tree.

Believe it or not, in general, be inflicted splendid Italian recipes with
an easier version with the intention of things you can do with very
similar as regards to the feel and aroma. Moreover, despite the ads of
yesteryear, all Italian cooking does not require full-time to simmer to
make wonderful sense. Although not classified inflicted with the consent
of his acquaintances and family in the tree with the intention of little
secret. Pro Befall feeling a martyr and love you even more. A sort not
inflicted with the consent of someone in your best kept secret, as is
often prepare these dishes unadorned.

The biggest challenge with the intention of face in general, Americans as
it is Italian cooking is basically learning a further adjustment of the
essential ingredients. The cheese, meats, grains, or with intent to be
used in their creation in general, tend to identify or define Italian
cuisine. It is the combination of these main ingredients with the
intention of creating the distinctive flavors in general, in the land.
More information in this area these ingredients. Identify the flavors and
the study of combinations of flavors and should be capable of not being
alone in many splendid Italian recipes, but also to invent almost nothing
of his own Italian inspired recipes.

Maximum object as it comes to cooking Italian food is the general
intention of these dishes are very difficult to finish. This way not
intended to indicate that you can not do, only with the intention of
which is not as smooth as with some of the finest dishes from around the
globe. Italian cuisine is durable and penetrating, but for the general,
not too terribly sensitive as regards sentiment. You can power a little
gray, with some spices or cheese to spoil the dish lacking in general
cases. If you're anything like me, this is a regular occurrence, like
cooking and that reason alone I have the pleasure of cooking Italian food
so much. "natural teeth whitening"

IFR you are a starter once it comes to kitchen gear or a seasoned
professional this is something with the intention of the will to provide
adequate pro challenge as this is Italian cuisine. Take a look here there
are recipes in abundance across the Internet, for their community store
in specialty cookbooks, and even check your favorite novels buster
preeminent promotion.

An additional business you must consider how to cook Italian food is the
intention that nothing seems to make sense to know the Italian food
better than a bottle of wine to match qualified. Perhaps this is the
genius with the intention that is trying to ruin an Italian food, thumbs
down evil theme that is qualified wine paired with it, will erase all the
weather will be in taste and very fleeting . You aspire to lose a bit of
calculating the research and study of science (though some argue with the
intention of this is really an art form) with the intent of goes hand in
hand with the mixture of a bottle of wine rated combined with the feeling
of success as regards to Italian cuisine. Once you've mastered this, here
is nothing to prevent the diva of all things Italian, as is the training
of food.

The business program of value largely to remember how to cook Italian
food is not to take the kitchen also with sincerity. Good Italians know
with the intention of enjoying the food is much more valuable than the
process of preparing food. Take your meal an event with plenty of
calculation of a pleasant conversation Pro and enjoy your company in
linking courses. Also, you should by no means top of a specialized or
Italian food you will discover with the intention of cooking all the hard
work is unprofessional Italian as the true pleasure of Italian cuisine
has been lost somewhere in translation. Content related home tips "types
of acne" and "free dental implants"




Italian Vegetarian Cooking - Over 50 Exciting Varieties:




At times people think vegetarian food offers no variety at all. To prove
this myth wrong, switch to Italian vegetarian recipes. These are a great
combination of excellent food & vegetarian needs. You can enjoy a
wonderful meal while adhering to your food needs. This is due to the fact
that vegetable go much in tandem with the Italian cuisines. These recipes
are are not just healthy & harmless, but also culminate to a great taste.
They are also royal and indeed unique such as Zucchini Corn & Tomato Au
Gratin, Eggplant Parmigiana and Vegetables & Beans Alla Veneziana.

Lets have a glimpse of these exquisite preparations:

1. Appetizers

Pre meal dishes in Italian vegetarian offer a wide variety of salads. To
name a few:
i. Panzanella Salad
ii. Rotini Salad teamed with Feta Cheese & Black Olives
iii. Italian Potato Salad served with Sun Dried Tomatoes
iv. Pecorino & Basil Crostini
v. Rocket (Arugula) & Baby Corn Panzerotti
vi. Tomato Bruschetta

2. Pasta

Pasta is an exclusive Italian delicacy and are surely world-known. While
there are several traditional pastas to choose from, with time many new &
modern styles of cooking pasta have come in to being. Some not-a-miss
vegetarian pasta varieties are:

i. Eliche Arrabbiata
ii. Linguine teamed with Spinach Pesto
iii. Rigatoni with Gorgonzola
iv. Fusilli teamed with Sun-Dried Tomato Pesto
v. Courgette
vi. Spinach & Wild Mushroom Lasagne
vii. Cannelloni teamed with Ricotta Cheese in Red Wine Sauce
viii. Manicotti served with Artichokes in Green Tomato Sauce
ix. Capellini in Tomato & Basil Sauce
x. Conchiglie Genovese with Coriander Pesto
xi. Spicy Vermicelli with Oyster Mushrooms
xii. Macaroni with Cheese
xiii. Fettuccine served in Creamy White Sauce
xiv. Tagliatelle with Tomato Sauce
xv. Penne Pesto
xvi. Spaghetti served with Olive Oil & Garlic
xvii. Farfelle Marinara
xviii. Pasta Primavera

3. Gnocchi Dishes

Another exquisite Italian specialty, the gnocchi dishes just like the
other categories offers lot of variations. Some of these are:

i. Gnocchetti served in Pomodoro Sauce
ii. Potato Mushroom & Chives Gnocchi
iii. Spinach & Ricotta Cheese Gnocchi
iv. Pumpkin & Semolina Gnocchi

4. Risottos

Italian vegetarian cooking is almost filled of surprises. One among them
are the risottos. Some unbeatable risotto recipes for the vegetarians
are:

i. Alla Pomodoro
ii. Risotto Alla Milanese
iii. Risotto served with Porcini Mushrooms
iv. Baked Brown Rice served with Roasted Vegetables

5. Sauces

Italian food is served with varied sorts of sauces. Some of the known
favorites among Italian vegetarian sauces are as follows:
i. Almond Butter Sauce
ii. Basil Garlic Sauce
iii. Herbed Mushroom Sauce

6. Pizza

It won't be wrong to say that pizza is among the most commonly prepared
Italian dishes across the globe. Its list can be just endless. However,
they are all based on the fresh dough pizza bases. The base is then
garnished with the favorite toppings like:

i. Thin Crust Gourmet Vegetarian Pizza
ii. Deep Pan Pizza Margherita
iii. Cheese & Mushroom Calzone
iv. Spinach & Feta Cheese Stromboli

7. Desserts

Enjoying a rich vegetarian diet and ending up with sweets is a sheer
treat for one & all. Desserts in the Italian recipes have a special space
and these recipes are indeed different & unique in taste. To name a
chosen few, these are:

i. Risotto & Rocket Pie
ii. Vegetable & Rice Timbale
iii. Red Pepper & Spaghettini Flan
iv. Tiramisu
v. Lemon Vanilla Panna Cotta with Wine
vi. Fresh Cherry Sauce
vii. Strawberry Cheesecake




Italian Cooking Schools - Don't Just Drink Your Wine, Eat It Too!:




Are you interested in cooking and want to take up a class? Have you
always favored Italian food over other foods? Are you a wine lover? If
you are interested in becoming an expert cook especially in Italian
cooking because you love wine then it is the right time for you to join
one of the many schools that teach Italian cooking and how to enjoy your
wine.


These schools which hold classes for Italian cooking and wine are
extremely useful to those who want to widen their cooking abilities so
that they can enjoy not only Italian food but also the wine. These
classes hand out great tips when it comes to cooking Italian recipes
using unique methods. Here one learns how to make healthy Italian food in
great flavors using the perfect wine to dish up exquisite dishes.

In these Italian cooking classes the student is taught how to choose the
right wine to be used to bring out that unique flavor in the particular
dish. The student learns that when they should certain wines they can
enhance the flavor of the dishes. This is a special skill which is taught
to make the perfect dinner. For a perfect dinner it is not only the mood
and settings that make the difference but also the meal and what wine
goes with it. When you take up Italian cooking and Italian wine lover’s
classes you can be assured that your family and friends would be
astonished to see your cooking skills. They would love to have dinner
with you and would be curious about where you have picked up your
culinary skills in Italian cooking.

You may even end up taking these Italian cooking classes yourself to
others once you have learnt the intricacies of Italian cooking using
Italian wine. Attending these classes could even get you to experiment
with different recipes that you could be writing new recipes too! Your
whole world will expand when you take up these Italian Cooking classes
and Italian wine lover’s classes. This could bring out all the hidden
creative talents you may have to make an excellent chef in Italian
cooking using Italian wines.
If you want to try your hand at Italian cooking and feel that you surely
can’t afford the expensive fees when it comes to joining a course then
you could just try your hand by attending a single session or you can
even get a DVD or books on Italian cooking and wines from your local
stores and learn it yourself.




Recipes That Set the Mood For a Romantic Italian Dinner:




One needs to be very creative and effortful to setup a romantic dinner.
Your partner will surely love an Italian theme. Here are a few tips on
how to pull it off successfully.

There are no strict rules on planning a romantic night with your partner.
You can make your night as passionate and memorable as ever. Being
creative is the key factor to this. And it depends largely on what the
two of you prefer. You know each other best. For a romantic dinner for
two, here are a few easy and sure fire tips you can consider:

Researching Important Data about your Partner
Start with listing down the type of food your partner really loves to
eat. These are the best foods to prepare. You could try a little
ingenuity and create twists to the usual recipes to make the event more
memorable.
Once you have listed down the type of food he loves, narrow it down to
even the tiniest detail. For example, if your partner loves grilled meat,
is it chicken, pork or beef? Does your partner prefer his grilled meat
well done or medium rare? What are the side dishes he usually prefers?
What sauce is appealing to him? Start from the appetizer to the dessert
and the type of wine.

Next, plan the decorations, setups and the logistics. This pertains to
even the placemats or napkins you will use that will match the theme and
food you will prepare. It will create the perfect atmosphere you wish to
achieve, and will show how much you took the time and effort for this
dinner. It will reflect just how much you know your partner.

Themes you can consider would be Italian, Oriental, Mexican, East Indian,
French or Seafood. After you have chosen the perfect theme, you can go
ahead and look for the right trinkets, placemats, napkins, cutlery and
the like that matches your theme.

Creating the Mood
This is actually a crucial part of your romantic night together. Again,
you need to list down the tiniest details like the favorite CD or song of
your partner. It is best that you play something sentimental. This will
surely set the mood.
Try to dim the lights and use scented candles to enhance a romantic
ambiance. Use the favorite scent of your partner.

Decorate your house or garden by filling the room with your partner's
favorite flowers. Color can surely add a great deal to the romantic
atmosphere. Deep red is a good color for the flowers.

Along certain parts of the floor, scatter some rose petals, especially
around your dinner table. You can also be as creative as making a rose
petal pathway from the door to your dinner table.

You can drape fabric on some areas of the room for more elegance. You can
also use this to hide unromantic sections of the room.

Preparing and Serving Dinner
Italian is one of the most popular themes used because many of us like
Italian cuisines. Here are simple Italian recipes you can prepare and
serve on your romantic dinner with your partner:

You could try Bresaolo con Rucola for the appetizer. Bresaola pertains to
seasoned and salted beef aged for 2 to 3 months and then air dried. It is
produced from a valley in the Alps along the Lombardy region of northern
Italy called Valtellina. Its color is brilliant uniform red with a few
thin and white streaks of fat.

Cut it very thinly to be moist and tender. Since it is very lean, it is
mostly recommended to people who are dieting but it is a superb
ingredient for refined and modern cooking.

Ingredients are a fistful of fresh arugula, 7 ounces of finely sliced
Italian Bresaola, 4 tablespoons of Extra Virgin Olive Oil, 1 cup of
finely sliced Italian Parmesan cheese, salt and pepper.

Place the Bresaola either on a large-sized plate or on 4 small plates.
Make sure you overlap the slices to completelt cover the plate. Add the
arugula and Parmesan cheese. Sprinkle the slices with salt, olive oil and
pepper. Serve.

Your main dish could be Italian Meat Loaf called Polpettone. This can be
made on the stove instead of using the oven.

Ingredients are 10 ounces ground pork, 10 ounces lean ground beef, ½
small white onion, 1 egg, 1/3 cup freshly grated Italian Parmesan cheese,
2 tablespoons butter, a pinch of fresh ground pepper, 2 tablespoons Extra
Virgin Olive Oil, whole milk and 1 teaspoon salt.

Use a 9- to 10-inch frying pan, heat some oil and butter. Cut the onion
into big pieces and cook in low heat, occasionally mixing it. In a large
bowl, combine the Parmesan, meat, pepper, salt and egg. Remove the onions
from the heat after 5 to 10 minutes of cooking time but leave the butter
and oil in the pan.

Put the meat mixture into the pan. Press it down using a spoon. Cook the
meat mixture in Medium heat until it becomes golden brown. Turn it and
brown the other side as well. When the 2nd side turns brown, add some
milk until the meat is covered completely.

Lower the heat to minimum, covering and allowing it to simmer for an
hour. Then, take off the lid. If there is still too much liquid, allow
simmering again for another 15 minutes or so but leave it uncovered.
Serve with mashed potatoes.

Chocolate Balls or also called Palline di Cioccolato can be served for
dessert.

Ingredients are 1 cup Hazel nuts (shelled), 3 ½ ounces unsweetened
chocolate, ¾ cup powdered sugar, 1 tablespoon cold Espresso coffee, 1
tablespoon unsalted butter and 3 tablespoons unsweetened Cocoa.

Grate the chocolate in a bowl. Put the hazel nuts inside the food
processor and blend thoroughly. Mix the nuts with the chocolate, coffee,
sugar and butter. Prepare a plate and put the cocoa. Roll the mixture
into balls that measures approximately 1 inch, using your hands. Place
the balls on the cocoa. When all the balls are ready, gently roll them on
the cocoa.

Put them on a serving dish. Keep them inside the fridge until you are
ready to serve them. You can use instant coffee as an alternative to
Espresso. Almonds can be used instead of hazel nuts.




Learning Everything About Italian Cookery And Culture, In Italy:




Where do recipes come from?   Do you want to unfold the secrets of Italian
cookery?

If we close our eyes and try to imagine Italy, many famous features of
this country come to our minds: history, top art making and rich museums,
architectural beauties, a gorgeous climate, fashion, people’s warmth and
a delicious cooking.

Italy is famous as a country of one hundred towns, several churches, and
numerous cookeries.

What about the worldwide known Tiramisù? A cake loved by Italians and
foreigners, where the strong taste of coffee, the softness of the
mascarpone cheese and the fragrance of the cookies meet and create one of
the most famous cake you can ever taste…and most exquisite too!

It is true that eating is the first need for a human being, but “you do
not live only on bread”, as the famous Italian proverb says. Food is a
pleasure too. Eating what we like can help us to be in good spirits and
feel satisfied and relaxed. Cooking, watching, smelling and tasting good
food not only introduce us into a world of emotions, but it is also a way
to get to know better the Italian culture.

As Scuola Leonardo da Vinci is convinced that food culture is an
important part of an Italian experience, it has been offering for many
years Italian Cooking Courses at various levels in all its seats,
Florence, Rome, Milan and Siena.

Who loves cooking and tasting the most secret flavors of the Italian
Cookery, has to attend the group lessons with a chef’s guidance. Typical
Italian recipes are prepared, traditions rediscovered and homemade pasta
kneaded. Appetizers, courses, ice creams, cakes and so on, everything
will be eaten up at the end of the lesson!

Professional courses are available on request only in Florence, from
basic to refined techniques. Check the school website
www.scuolaleonardo.com for further information.

A curiosity about the Tiramisù: its fame has no borders, everywhere in
the world is appreciated and you can find it on the menus of the most
important restaurants. But who invented it?

Many legends were born, due to its alleged aphrodisiac virtues. Its
origins are not certainly known, but it is officially believed that it
firstly appeared in Tuscany in the 17th century, prepared in honor of the
Grand Duke of Tuscany Cosimo de’ Medici, a famous glutton for sweets and
cakes.

The pastry cooks wanted to prepare a cake reflecting the Grand Duke’s
personality: tasty but not too complicated, something great with simple
ingredients. And so the Tiramisù was born. Its original name was “soup of
the duke”, in honor of Cosimo de’ Medici.

The cake quickly became the courtiers’ favorite one just because it was
told to have aphrodisiac properties. And that’s why the “soup of the
duke” changed name and took on the allusive one of “tiramisu” (turn me
on!).




Recipes that Set the Mood for a Romantic Italian Dinner:




There are no strict rules on planning a romantic night with your partner.
You can make your night as passionate and memorable as ever. Being
creative is the key factor to this. And it depends largely on what the
two of you prefer. You know each other best. For a romantic dinner for
two, here are a few easy and sure fire tips you can consider:

Researching Important Data about your Partner
Start with listing down the type of food your partner really loves to
eat. These are the best foods to prepare. You could try a little
ingenuity and create twists to the usual recipes to make the event more
memorable.

Once you have listed down the type of food he loves, narrow it down to
even the tiniest detail. For example, if your partner loves grilled meat,
is it chicken, pork or beef? Does your partner prefer his grilled meat
well done or medium rare? What are the side dishes he usually prefers?
What sauce is appealing to him? Start from the appetizer to the dessert
and the type of wine.

Next, plan the decorations, setups and the logistics. This pertains to
even the placemats or napkins you will use that will match the theme and
food you will prepare. It will create the perfect atmosphere you wish to
achieve, and will show how much you took the time and effort for this
dinner. It will reflect just how much you know your partner.

Themes you can consider would be Italian, Oriental, Mexican, East Indian,
French or Seafood. After you have chosen the perfect theme, you can go
ahead and look for the right trinkets, placemats, napkins, cutlery and
the like that matches your theme.

Creating the Mood

This is actually a crucial part of your romantic night together. Again,
you need to list down the tiniest details like the favorite CD or song of
your partner. It is best that you play something sentimental. This will
surely set the mood.

Try to dim the lights and use scented candles to enhance a romantic
ambiance. Use the favorite scent of your partner.

Decorate your house or garden by filling the room with your partner’s
favorite flowers. Color can surely add a great deal to the romantic
atmosphere. Deep red is a good color for the flowers.

Along certain parts of the floor, scatter some rose petals, especially
around your dinner table. You can also be as creative as making a rose
petal pathway from the door to your dinner table.

You can drape fabric on some areas of the room for more elegance. You can
also use this to hide unromantic sections of the room.

Preparing and Serving Dinner

Italian is one of the most popular themes used because many of us like
Italian cuisines. Here are simple Italian recipes you can prepare and
serve on your romantic dinner with your partner:

You could try Bresaolo con Rucola for the appetizer. Bresaola pertains to
seasoned and salted beef aged for 2 to 3 months and then air dried. It is
produced from a valley in the Alps along the Lombardy region of northern
Italy called Valtellina. Its color is brilliant uniform red with a few
thin and white streaks of fat.

Cut it very thinly to be moist and tender. Since it is very lean, it is
mostly recommended to people who are dieting but it is a superb
ingredient for refined and modern cooking.

Ingredients are a fistful of fresh arugula, 7 ounces of finely sliced
Italian Bresaola, 4 tablespoons of Extra Virgin Olive Oil, 1 cup of
finely sliced Italian Parmesan cheese, salt and pepper.

Place the Bresaola either on a large-sized plate or on 4 small plates.
Make sure you overlap the slices to completelt cover the plate. Add the
arugula and Parmesan cheese. Sprinkle the slices with salt, olive oil and
pepper. Serve.

Your main dish could be Italian Meat Loaf called Polpettone. This can be
made on the stove instead of using the oven.

Ingredients are 10 ounces ground pork, 10 ounces lean ground beef, ½
small white onion, 1 egg, 1/3 cup freshly grated Italian Parmesan cheese,
2 tablespoons butter, a pinch of fresh ground pepper, 2 tablespoons Extra
Virgin Olive Oil, whole milk and 1 teaspoon salt.

Use a 9- to 10-inch frying pan, heat some oil and butter. Cut the onion
into big pieces and cook in low heat, occasionally mixing it. In a large
bowl, combine the Parmesan, meat, pepper, salt and egg. Remove the onions
from the heat after 5 to 10 minutes of cooking time but leave the butter
and oil in the pan.

Put the meat mixture into the pan. Press it down using a spoon. Cook the
meat mixture in Medium heat until it becomes golden brown. Turn it and
brown the other side as well. When the 2nd side turns brown, add some
milk until the meat is covered completely.

Lower the heat to minimum, covering and allowing it to simmer for an
hour. Then, take off the lid. If there is still too much liquid, allow
simmering again for another 15 minutes or so but leave it uncovered.
Serve with mashed potatoes.

Chocolate Balls or also called Palline di Cioccolato can be served for
dessert.

Ingredients are 1 cup Hazel nuts (shelled), 3 ½ ounces unsweetened
chocolate, ¾ cup powdered sugar, 1 tablespoon cold Espresso coffee, 1
tablespoon unsalted butter and 3 tablespoons unsweetened Cocoa.

Grate the chocolate in a bowl. Put the hazel nuts inside the food
processor and blend thoroughly. Mix the nuts with the chocolate, coffee,
sugar and butter. Prepare a plate and put the cocoa. Roll the mixture
into balls that measures approximately 1 inch, using your hands. Place
the balls on the cocoa. When all the balls are ready, gently roll them on
the cocoa.
Put them on a serving dish. Keep them inside the fridge until you are
ready to serve them. You can use instant coffee as an alternative to
Espresso. Almonds can be used instead of hazel nuts.




Green Beans Italian Style - Recipe:




Eat your vegetables



I have never liked vegetables – even more so when I was a kid. So I have
had to invent ways to make them more palatable to my palate. Seems like I
had green beans or peas growing up every night. And my parents never put
anything on them that I can remember. I used to hide them under my plate
or drop them on the floor, because my folks never let us leave the table
until our plates were clean. Unfortunately, my dog hated them too and
never would help me clean my plate. But when I became an adult, I
discovered that others were doing wild things with vegetables. I came
across a recipe about 10 years ago and started making variations on it
until I found the perfect taste (at least to me). To tell you the truth,
once you try these zesty green beans you will never go back to plane
beans.



Ingredients (6 servings):

    * 1 pound green beans with ends removed and halved
    * ½ cup extra virgin oil
    * 3 teaspoons lemon juice
    * ¼ cup fresh Italian parsley
    * 1 teaspoon salt
    * 1 teaspoon pepper
    * 3 garlic cloves minced
    * ¼ cup Good Season's Italian salad dressing – replace the water with
red wine and the vinegar with balsamic vinegar (if children will be
eating this then just use water instead of red wine)



Green beans
Green beans
Preparation
Steam the green beans until they are cooked (they are healthier if they
are crunchy after cooking, but some people do not like them crunchy). Let
the green beans cool and then cover and place in the refrigerator.
Meanwhile mix all of the rest of the ingredients in a bowl. Once the
green beans are cold, pour the seasoning over them and serve.

The finished product
The finished product
Humbling experience



I hate to admit this but I will work hours on some fancy Italian recipe
and serve it on a social occasion and after the dinner people will ask me
for the green bean recipe. Go figure. But this is great with any of the
other main dishes I have (e.g., try it with the ziti). Chou chou bambino.




Preparing to Cook Italian:




You might have found lots of databases on Italian cooking through the
Internet and be excited about trying to delve into the world of
parmagiana, pesto, and pasta.

It would be useful to have on hand some basic ingredients that are found
in lots of Italian cooking. By that way, you will be able to serve your
Italian food most days without having to do an extensive grocery shop.

Lets look at the ingredients that you need to have in your grocery list.

Garlic: This may sound like a cliché to you, but this modest bulb has its
own place in all Italian kitchens. Keep garlic in a dry and cool place,
such as a pantry or root cellar. Look for bulbs with no discoloration on
the bottom when buying garlic as these discolorations indicate moulding
and age.

Tomato Sauce: You do not have to buy the expensive tomato sauce. The
national brand or house brand at your nearby local grocery store will be
fine in your Italian dish. Local made tomato sauce does not affect the
taste of your Italian cooking. Try not to buy from the "pre-seasoned"
blends, as you will be adding your own spices and herbs.

Pasta: Do not buy a huge quantity of any one specific pasta. It is
preferable to keep a little amount of the most regular types such as wide
egg noodle, large and small shells, elbow macaroni, linguine and
spaghetti. It will be good if you have storage so that you can keep the
long noodles in a long container. Moreover, you can find many tuppaware
makers that are specially design to keep the pasta in to maintain
freshness.

Parmesan Cheese: Freshly ground Parmesan cheese is always a welcome
addition to the top of any Italian dish even though it may not always be
needed in the ingredients of the Italian recipe you are cooking. The
famous cheese brand, Kraft, has a new product with a block of cheese in
its container along with its grater. The price is not expensive and it
works very well with Italian cooking.

Olive oil: One of the mistakes that many Italian food amateurs make is
using pricey olive oil for things like pan-frying. Using the standard
olive oil, which is yellow in colour is just fine for this.

Keep these ingredients well stocked and you will be ready and prepared to
cook any Italian dish.




Italian Calories: Why You Should Not Worry About Them:


People eat Italian foods with so much gusto – pizza, pasta, Panini,
ravioli. Name it, and everyone loves it. Yet at the same time, several
people freak out at the thought of the so-called Italian calories
attached to these sumptuous foods. They beg off from some delightful
dishes, because of the much-talked about calories that offer extra
baggage, specifically to weight-watchers. But are we really supposed to
be worried at all?

While it’s true that Italian foods are, most often than not, high in
calories and fat content, this shouldn’t stop you from enjoying your
Italian favorites. Besides, there are other approaches to create or
recreate your own Italian recipe that’s absolutely nutritious and
delectable, without the problem of excessive caloric intake.

Okay, let’s begin with the basics.

The crunchy garlic bread is a good example. We all love garlic bread.
Nonetheless did you know that restaurants normally serve an eight-ounce
garlic bread that is surprisingly comparable to 40 grams of fat and seven
white bread slices? I know, that’s really a lot for one bread in one meal
time. So imagine if you take one slice for three meal times? The fat
component comes from the olive oil, cheese, and butter included in the
whole package. If you can’t resist garlic bread, then make room for only
one slice of bread and butter. Don’t even think about taking a second
slice. But if you’re the type who can hold the cravings for the love of
perfect form, then pass it up, even that inviting single slice.

Italian pizza is another example. While it’s definitely hard to resist
what the whole family loves to eat, the smartest way to have your own
pizza is to learn how to prepare it at home, with your very own choices
of healthy toppings. So instead of the thicker crust, go for thin-crust
pizza. The thicker the crust, the higher the carbohydrates and calories,
of course. Stuffed crusts are a no-no, too.

Then opt for red pepper flakes instead of fatty pepperoni, without losing
the flavor and spice but getting rid of excessive calories and fat. You
can also try broccoli, mushrooms, onions, black olives, feta cheese,
chicken strips, lean hams, shrimp, tomatoes, and spinach. Always remember
that low or non-fat cheeses are excellent alternatives for your homemade
pizzas. Be smart, and think about the nutritive values of what you
choose.

For good choices of sauces for that delicious pizza, you can go for
tomato sauce, mushroom sauce, marinara sauce, Bolognese sauce, light
wine, red, or white clam sauce, and primavera without the cream.

It’s sad, breaking news though - high in fat and calories are other
favorites such as ravioli, lasagna, stuffed shells, and manicotti. But as
I say, you can lower the calories and fat if you can learn how to prepare
your own dishes. This way, you can control the recipes, control the fat
and calories, and yet still enjoy that Italian food, without the image of
bulging fat.




Italian Cuisine:




Italian cuisine is as varied as the regions of Italy. Although Italy was
officially unified in 1861, the food reflects the cultural variety of the
country’s regions with culinary influences from Greece, Roman, Gallic,
Germany, Turkish, Hebrew, Slavic, Arab, Chinese and other civilizations.
In this sense, there really is no one Italian cuisine because each area
boasts of its own specialties. Not only is the food of Italy highly
regionalized, but a high priority is also placed on the use of fresh
available produce.

Although traditional Italian dishes vary by region, they also do not
follow strictly to a North/South pattern either. The north tends to use
more butter, creams, polenta, mascarpone, grana padano and Parmigiano
cheeses, risotto, lasagna and fresh egg pasta, while the south is more
tomato and olive oil based cooking, along with mozzarella, caciocavallo
and peconrino cheeses, and dried pasta. Coastal and central regions often
use tortellini, ravioli and prosciutto in their cooking. Even pizza
varies across the country. In Rome the crusts are thin and cracker-like,
while Neapolitan and Sicilian pizzas have a thicker crust.

For most Italians, pasta is the first course in a meal with the exception
of the far north where risotto or polenta is the norm. Vegetables, grains
and legumes play a regular part of many Italian diets with meat often not
being a regular part of everyday meals, Olive oil is usually seen in its
dark green state (from its first pressing) in the south, where in the
north a more refined, golden oil is seen.

Basically, Italian cuisine consists of a combination of vegetables,
grains, fruits, fish, cheeses and a some meats, with fowl and game
usually seasoned or cooked with olive oil (with the exception of the far
north). La cucina povera, the food of the poorer Italian people of the
southern coastal area, has shaped a diet popular for centuries but now
there is a resurgence of this "poor people's food", the Mediterranean
diet, which is now being touted as the model around which we should
restructure our eating habits.

Breakfast is considered a minor meal in Italy, often consisting of
nothing more than a bread roll and milky coffee (café latte). Traditional
lunches tend to be larger, have several courses and are eaten slowly.
Italian children don't go to school in the afternoon, and because of the
heat, many small businesses close from midday until about 4pm which makes
lunch the social meal of the day.

The traditional menu structure in Italy consists of basically eight
courses, but the long traditional Italian menu is typically kept for
special occasions such as weddings, with everyday fare including only the
first and second courses, with the side dish being served with the second
course. As an exception to this order, a unique course, Piatto unico, can
replace the first or second course with, for example, pizza.

The traditional menu consists of:

1. ANTIPASTO – which are hot or cold appetizers, literally it means
“before the pasta”; consists of a varied combination of colorful foods.
The most popular ingredients are melon or tomatoes served with prosciutto
cut into very thin slices. Lettuce, such as the slightly bitter endives
or rocket, or other green leaves, such as the aniseed-tasting fennel, are
typically used as a garnish, placed around the edges of the serving dish.
Salami, mortadella, coppa and zampone, manufactured meat products, are
common in antipasti. The artistry of the food is as important to Italians
as the taste. For example the reddish colour of salami provides a good
contrast to the green lettuce. Fish and other seafood may also be used in
the antipasti course and, of course, olives and artichokes are also
common servings, as are mushrooms (fungi) seasoned with salt, pepper and
lemon juice.

2. PRIMO (first course) – which usually consists of a hot dish such as
pasta, risotto, gnocchi, polenta or soup, with many vegetarian options.
There are many types of pasta, each type usually named after its shape
with common types including spirali (spirals), farfalle (butterflies;
sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and
conchiglie (shells). Different shapes are supposed to be better with the
different types of sauces. Spirals are two strips of pasta twirled around
each other and are used with the heavier sauces, such as those containing
minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide
diameter and grooves (or lines) on the outside. The grooves are supposed
to hold the sauce onto the pasta, meaning that this pasta is good with
runnier sauces. Then there is the group of pasta made up of long thin
strands, which includes the most common type of pasta, spaghetti.
Typically you eat this type of pasta by coiling its long thin strands
around a fork. Other long thin pastas are tagliatelle, fettuccine and
linguini, which are all varieties of flattened spaghetti. Extremely thin
strands of pasta are called vermicelli (meaning 'little worms'). Yet
another group of pasta is made of flat sheets (lasagna) or tubes
(cannelloni), which are either layered or stuffed with meat and cheese
fillings. Some pastas have 'pockets' to hold the sauce inside them
instead of outside like ravioli or tortellini, which are soft sheets of
pasta rolled around meat or cheese. Italians cook pasta of all kinds,
whether fresh or dried, in boiling water until al dente ('to the teeth',
meaning still a tiny bit hard in the centre. It is then served
immediately in a bowl with sauce or cheese.

3. SECONDO (second course) – this is usually the main dish of fish or
meat. Veal, pork and chicken are traditionally the most common and are
often pan-fried or casseroled. Beef is used as steaks (bistecca), while
lamb (agnello) is roasted on special occasions, such as Easter and
Christmas. Fish and other seafood are often used as main courses.

4. CONTORNO (side dish) – this may be a salad or cooked vegetable. Salad
is traditionally served with the main course. Common vegetables are beans
(greens and pulses), potatoes (often sautéed), and carrots as well as
salads.

5. FORMAGIIO AND FRUTTA (cheese and fruit) – this is the first dessert
course and the fruit and cheese are usually served together. Grapes,
peaches, apricots and citrus fruits are a major product of Italy's
agricultural industry and are common.

6. DOLCE (dessert) – the cakes and cookies course Italians produce many
sweet desserts and 'sweet treats', including Amaretti, almond-flavoured
meringues, which Australians call macaroons, Panforte, a sweet semi-hard
'strong bread' based on nuts and containing dried fruit (a classic
Christmas treat from Siena), and. Pannettone, a very rich bread-cake
(another Christmas treat).

7. CAFFÉ (coffee) – which is usually espresso coffee

8. DIGESTIVE (liqueurs) – which may be grappa, amaro, or Limon cello. The
wine industry has been important to Italy for centuries and the most
common drink associated with Italy is wine. Until recently, and even now
in the countryside, most Italians would make their own red or white house
wine after the grape harvest. This would be drunk at every lunch and
dinner. Even children are given wine to drink, but it is usually watered
down with mineral water. Before dinner many Italians drink an amaro
(bitter) to stimulate the digestive system, while after dinner they may
drink sweet wines, such as marsala (from Sicily). Children are also
sometimes given Marsala, beaten with a raw egg and sugar into zabaglione,
to strengthen them.

PIZZA
Modern pizza has evolved from pizzas made by peasants in Naples, Italy,
but more than a few Mediterranean peoples can claim to have 'invented'
the pizza. In ancient times many civilizations created dishes of flat
bread with various herbs and toppings. As a staple for the poor, it was a
matter of necessity that food could be eaten without utensils, and that
the 'plate' it was served on could be eaten as well. They made a bread
crust from flour, water and yeast, topped it with olive oil, herbs,
cheeses, sometimes even leftovers, and baked the whole thing in a stone
oven.

Given that most pizza connoisseurs today consider the tomato sauce to be
the key ingredient, it may be surprising that pizza pre-dates the
introduction of tomatoes to Europe. Tomatoes reached Italy by way of
Spain in the early 1500s but were thought to be poisonous. It was several
decades later that tomatoes topped a flatbread in the form of a pizza.

Italian cuisine is very popular in all its forms and is imitated all over
the world. Look for a few Italian recipes on June’s Recipes page, and
visit our Marketplace to find Italian cookbooks and herbs and spices to
make your families Italian dishes more authentic.




7 Essential Herbs to Start Your Own Italian Herb Garden:




The rich delights of fine Italian cuisine is enjoyed everywhere in the
world. The colorful array of flavors that excites the pallet can be
largely attributed to the refined blend of herbs that has been grown by
this fine nation for centuries in herb gardens.

Almost everyone prepares Italian cuisine at home for their families and
many grows the plants in their own garden to keep at hand a fresh and
flavorful supply for preparing these wonderful meals. If you wish to
start this fine hobby for yourself, this is a list of the 7 most used
herbs to assure a complete authentic Italian herb garden.

1. Garlic is probably the most used herb to be grown in the garden and is
the basic ingredient in many Italian dishes. One thing is certain, a
garden that doesn't grow garlic cannot be considered an Italian garden.
This herb can be planted and will thrive requiring very little attention.
Once harvested, they can be frozen or pickled and stored in the
refrigerator for later use.

2. Basil is among the most commonly used herb. Its distinctive flavor is
the soul of Italian cuisine and it also offer certain benefits to the
garden itself. This herb repels flies and mosquitoes in the garden and,
if planted nearby, will improve the taste of tomatoes and peppers.
3. Another herb that is widely used to garnish many dishes is parsley and
can be eaten fresh and raw. An interesting fact about this herb is that
it has the quality of absorbing the odors of ones breath after a tasty
meal. This tradition is quite old and is still being practiced nowadays.

4. Oregano is a decorative and has a very distinctive flavor that is
strong enough to hold its own in any meal. The herb will deliver the most
flavor when harvested only once lovely small purple flowers start to
sprout. Be patient, it is definitively worth the wait.

5. Sage is a herb that graces many different Italian recipes ranging from
salads to meats. It is strongly advised to keep the plants well trimmed
when growing this herb for the new shoots are the most flavorful part of
the plant. You should harvest the sage plants only after they have
bloomed.

6. Rosemary is a perennial plant that forms a rather big shrub that
sprouts beautiful blue flowers. This plant is valuable in the garden for
its ability to attract bees, thus keeping them away from other plants.
Keep in mind though that rosemary is easily affected by frost.

7. Fennel is used when making Italian sausages that adds a distinctive
exciting flavor to the palette. This perennial plant must be divided and
replanted every 2-3 years because once the fennel plant has reached
maturity there is a noticeable loss of flavor.

With these herbs growing in your Italian herb garden you'll be able to
use fresh basil when preparing a tomato based Italian meal or oregano
with fried foods and grilled meats. Sage has a peppery flavor that is
magnificent with meat dishes, Italian salads and dressings. It will also
be a welcomed addition to stuffing for poultry, pork, lamb or seafood.

Of course there are many other herbs that can be added to the garden that
are used for Italian dishes but these 7 herbs described above is a great
start and will be sufficient for a large variety of recipes. Of course,
you can balance them to your particular taste and needs. Be sure to
consider the growing needs of each herb you plant.




Purchasing Italian Food Online - 9 Useful Tips:




Internet or the World Wide Web has indeed brought the world together. It
has merged the varied cultures in terms of festivals, lifestyles, tastes
and food. This surely explains the craze for Italian food in America. But
thats no news. The latest update is that nowadays Americans are shifting
to the authentic Italian cuisine. They not only want to enjoy the genuine
Italian flavor but also want to personalize it to their individual
tastes.
The very known chain restaurants have been serving delicious Italian
recipes in America for a long time now but now people seem more
interested in cooking it at home or purchasing ready-to-serve dishes.
These purchases are easily available online. Earlier for such purchases
one had to pray to have an Italian family next door or an international
market in the neighboring town. But now, internet has made the purchasing
quite simpler. Also, one can source various authentic Italian recipes
online to try at home. This treat, besides being simpler & quicker would
also be quite cheap as compared to the restaurants & hotels in the city.

There are various options one can choose from to purchase Italian food
online. You can opt for the specialty vendors that offer the best deal at
your convenience. While shopping online one must beware of several
things. Here are a few tips for the online shoppers:

1. Watch that the vendor is as close to the source as possible. This
would reduce the price as the delivery or transportation charges would
surely be lesser.

2. In case you are in search some specific ingredients, hunt for a
specialty vendor. Reducing the middle men would lessen the costs further.
Also good quality products would maintain the authenticity in taste and
presentation.

3. Check how trustworthy the vendor is. You can do this by seeing how
long has been in to the business for and how experienced are they with
the Italian cuisine.

4. Watch the shipping charges. Purchasing from another country could cost
you a bulk of money. However, check that shipping charges are not being
levied per item. Obviously, all the goods would be shipped at one go
paying per item charges makes no sense.

5. In continuation to the above, one must understand a basic fact that
ordering for several items together makes the purchases cheaper for you.
For the first time, you can restrict the list and increase the same
gradually.

6. At times vendors charge a flat rate for   shipping. One may also be able
to get specials with free shipping. Surely   read the fine prints to
understand all sorts of charges. Else, you   might be surprised by some
unexpected charges like processing charges   or extra fees.

7. Italian cuisine consists of several perishable and non perishable
items as well. Watch that the items you buy must be delivered in time.

8. Run through the company's return policy. The vendor must be willing to
replace the spoiled or ruined food upon delivery.

9. Italian food is all about fresh ingredients. Watch that you are not
made to pay for stale or spoiled stuff. The current scenario is such that
many online Italian food companies excel in shipping fresh eatables and
are sure to reach your doorstep on time.
In case you have not yet tried a deal, strike upon one now! You never
know, you might develop a new taste bud or have an enormous experience
better than that fancy Italian cuisine outlet at the outskirts of the
city!

								
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