Sunday, December 16, 2012

Italian cuisine


Four Seasons Pizza

Ingredients:

Pizza dough

Filling:
250 g of thick tomato sauce
2-3 ripe tomatoes
4 strips of red pepper
250 g of cheese pizza
200 g curd
200 g mushrooms
100 g shrimp ocijeđenih
4 slices of ham
lemon juice
parsley
clove of garlic
400 g cap (clams) and Mussels
black olives and basil (for garnish)
olive oil


Description:

Prepare the dough and let rise 1 hour. Clean the tomatoes and peppers and cut them into slices.
Clean the mushrooms and cut them into slices. Braise 5 minutes in oil, chopped garlic and parsley and leave in a warm place. Saute scallops and mussels in a little oil with the lemon juice. I shell keep in a warm place.
Roll out the dough and form the four rounds, apply a thin layer of tomato sauce, and spread the stuffing in the proper quarter, the first quarter of curd apply one coat, apply to the other pizza slices cheese and sliced ​​tomatoes. For the third quarter of the pepper apply, and the last remaining tomatoes. Lightly sprinkle with salt, and bake 15 minutes at 220 degrees C.
Pull the pizza, spread the mushrooms peppers, mussels and shrimp in tomato and grinded ham to cheese.
Re bake for 5 minutes, garnish with olives and basil leaves.


Lasagne del norcino

Ingredients for 4 servings

Barilla lasagna-Pack
-100 Gr sausage
-100 Gr of bacon
-100 Grams of pure pork
-50 Gr greaves
-1 Dl white wine
-1 Onion
-1 Sprig of rosemary
-1 Clove garlic
-250 Gr mashed tomatoes
-So
-Pepper
-1 Liter of milk
-100 Gr Parmesan
-70 G of flour
-70 G butter


Preparation

Naseckajte onion, garlic and rosemary. Fry them in a pan, add all meat chopped into cubes, and when the meat blush, it pour white wine. When the wine has evaporated, add the crushed tomatoes and cook for about twenty minutes.

Meanwhile, prepare the bechamel sauce of milk, flour and butter. The butter greased baking dish, apply a layer of bechamel sauce, place the order in which lasagna. For lasagna apply another layer of bechamel sauce, then with meat sauce. Sprinkle with Parmesan cheese and whole Repeat six times.
Preheat oven to temperature of 180 degrees, and bake for 20 minutes first lasagna covered with foil or a lid and then bake for another 15 minutes revealed. Before serving sprinkle with chopped lasagna and just fried cracklings.

Pasta Romana

Ingredients for 6 servings

- 6 artichoke
- 20 dkg. Pea
- 1 onion
- 1 dl white wine
- 1 tablespoon chopped peršunovog list
- 1 clove of garlic
- 3 tablespoons oil
- 1 lemon
- Salt and pepper

Preparation

Remove outer leaves of artichoke and cut off the bottom. Soak them in cold water with lemon. Fry in hot oil, chopped garlic and onions.

Be careful not to darken. Meanwhile artichoke in half and each half into thin slices Nashec. Add them to the port and sauté until golden brown. Pour the wine, add the peas, salt and pepper and continue to cook on a very quiet watts, stirring occasionally.

When the wine has evaporated, add a little water as needed to maintain the required density. Now add the chopped parsley. Serve hot with noodles, macaroni, or other pastry.

SPAGHETTI WAY NAPLES
Makes 6 servings


Ingredients:
- Cooked bacon - cut into cubes (70 g)
- Butter (80 g)
- Garlic - finely chopped (1 teasp. Trot.)
- Tomatoes (800 g)
- Pepper
- So
- Spaghetti (500 g)
- Parmesan cheese - grated (100 g)
- Bosliljak - finely chopped (1 sup. Trot.)

Directions:

Fry bacon in 30 g of butter. Add garlic, pepper and salt, peel tomatoes, drain the seeds, drain excess juice and finely cut it. When the onion turns golden, turn down the tomatoes and basil and braise over medium heat for about fifteen minutes. Shortly before the lunch obariti spaghetti in quantity salted water, being careful not to raskuvaju. Drain them and handed over a deep bowl. Scatter bits of remaining butter from the top, sprinkle with grated Parmesan cheese and pour the prepared sauce.

Pancerotti with fish fillets
Makes 6 servings

Ingredients:
- Flour (400 g)
- Curd cheese (300 g)
- Olive oil
- Salted fish fillets
- So
- Yeast (25 g)

On C in preparation:

Dissolve yeast in a little lukewarm water. Knead the dough and leave it for half an hour in a cool place to hope f e. When ready, the dough into pieces and make it a 3-4 mm thick circles. On one side of the circle put the slices of cheese and one or two pieces ć a salty fish fillets. Now all the other free to fold the part of the test and connect the edges of them and pressing c. Fry them in plenty of olive oil.

Cannelloni with spinach

INGREDIENTS

400 grams of frozen spinach
1 onion
2 tablespoons olive oil
250 grams of cheese
150 grams of cooked ham cubes
salt and pepper
grated nutmeg
16 cannelloni
370 grams of chopped tomatoes
250 ml cream sauce and cheese
60 grams grated cheese "Gouda"

PREPARATION
Spinach allow to melt, grind and mash. Peel onion, cut into cubes and fry in oil until it becomes sweet. Add spinach and cook briefly with onions. Mix the cheese, diced ham and seasoned.

Preheat oven to 200 degrees. Cannelloni filled with spinach stuffing spoon.

Tomato tight sort of baking dish, arrange the spice-filled cannelloni. Add the cheese sauce and sour cream with "Gaudete", sprinkle all over and not exceed 30 minutes. Preheat oven to 220 degrees and bake another 10 minutes.

Ravioli "primavera"


INGREDIENTS

1 onion
4-5 tbsp olive oil
1 carrot
1 fresh pepper
1 tomato
1 Courgettes (preferably smaller)
150 grams of mushrooms
garlic
basil
rosemary
1 package of ravioli (empty, with cheese or ham - optional)

PREPARATION

Heat the oil in a saucepan or large skillet on medium heat and put the onions to fry. Stirring occasionally, add the carrots, zucchini and peppers, all chopped into thin and short rods (length of 2 to 3 cm). Then cut mushrooms into larger pieces. At the end, add the diced tomatoes.

If during the roasting liquid evaporates too much, so start dressing hinterland, add a little water. When the vegetables is almost done, add the chopped garlic, basil and rosemary.

Cook the ravioli special and strain in a way that is normally saved this kind of pasta, and add them to the weir. Stir and serve warm. Ravioli "Primavera" or Spring ravioli, can decorate the plate with a few leaves of parsley. If you like to be a vegetable topping juicier and has more to it, just before adding the ravioli, pour in a little more warm vegetable cream to taste.

Pizza Napolitana


INGREDIENTS

200 grams of flour
50 grams Parmesan
30 grams of butter
12 olives
10 grams of yeast
2 tablespoons oil
1 egg
1 dl milk
1 small can of sardines
1 medium-sized tomato
1/2 teaspoon salt
a little sugar

PREPARATION

In vanglu put sifted flour to make a small dent in the middle and put in the yeast and lukewarm milk (not hot!). In this mix in a little sugar and a little flour to make a mixture of yeast, which should be covered with a few tablespoons of flour. Leave the dough to 15 minutes lying near a warm stove, and add butter, scrambled egg and salt. Pour milk and rile spoon until the mixture becomes šupljikasta. Cover the dough with a clean cloth towel and let it rise, ie. to become twice as big.

Round baking pan coated with butter depth, shape the dough and drop it in a pan, cover with oil and bake stuffing, but so that there is at least 2 inches of space to the edge of how the stuffing would spill over.

Stuffing

Peel tomatoes, cut into thin sheets, he carefully removed the seeds, and agree it through the test. Put tomatoes over fish, ie. canned sardines in the form of a rhombus, the uniform distance Sort olives and finally put scraped Parmesan cheese. Bake in preheated oven for well over high heat (200-250 degrees) 20-30 minutes. Serve hot.

Italy's "feet" of the potato

Ingredients (serves 4)

1 kg of boiled potatoes
salt and pepper
2 eggs
40 grams of butter
100 grams of spinach
6 cloves of ham (per 80 grams)
coarse ground pepper

PREPARATION

Peel potatoes, washed, cut into cubes and boil in salted water for about 20 minutes. Drain the potatoes and mash it coarsely. Add whipped eggs, all together, then season with salt and spicy pepper.

Obtained from the mass to make 12 balls of equal size, patting them roll out, then fry in butter evenly on both sides with 5-10 minutes until "paws" they get golden brown.

Chard clean, wash under cold running water, shaking dry, then roughly tear sheets. Halve the slices of ham.On the "paws" of potato flakes to put spinach and bacon, then sprinkle coarse ground pepper. With this dish goes great garlic sauce.

Spaghetti Bolognese

Ingredients

2 tablespoons olive oil
2 cloves of garlic, crushed
1 large onion
1 carrot, finely chopped
1 stalk of celery
500g beef mince
500ml beef soup (very good soup cubes)
2 glasses of red wine
800g tomatoes, cut into large chunks
1 teaspoon sugar
parsley
500g spaghetti
Parmesan

Preparation

Heat the olive oil. Add garlic and onion, carrot and celery and fry for 5 minutes on the quiet. Raise heat, add the meat and fry it. Add broth, wine, tomato paste, sugar and parsley. Preheat to boiling. Then reduce heat and let simmer for about an hour and a half. Stir occasionally. Season to taste.

Twenty minutes before serving Cook the spaghetti in boiling salted water a lot. Drain well and divide into portions. Pour spaghetti sauce and sprinkle with Parmesan cheese.

Classic Lasagna
Meal: Main Course
Complexity: Complicated
Time saved: 60 minutes
Type: Pasta

Ingredients
"400g of dough for lasagna
"600g beef mince
"2 tablespoons oil
"30g butter
"1 onion, finely chopped
"1 stalk celery, finely chopped
"1 carrot, diced
"1 cup tomato puree (can and ketchup)
"1 cup of red wine
"A little chopped parsley
"Salt and pepper
For the bechamel sauce
"60g butter
"3 tablespoons flour
"1/2l milk
"1/2 teaspoon nutmeg sea
"100g Parmesan
Preparation
In oil and butter, sauté onions, celery and carrots to moderate heat, until soft. Turn up the heat and add the meat. Fry it until it gets a nice brown color, stirring all the time. Add tomato paste, wine, parsley and salt and pepper to taste. Preheat to boiling, then reduce heat and let cook for 45 minutes.
Now make a bechamel sauce: Melt the butter over a quiet, add the flour and stir for 1 minute. Remove from heat and gradually stir in milk. Return to heat and stir all the time until the sauce boils and begins to thicken. Stir one minute - two, add salt, pepper and nutmeg to taste. In order not to catch the sauce over crust, cover with plastic pan - foil.
Depending on the producer DJ ACA, the dough has to be or not to be cooked before baking. Usually this is necessary and is usually enough to cook each sheet for 1 minute in boiling water. Drain well.
Preheat oven to 180 degrees. Pore ​​f Stir batter into well-greased baking sheet, then place the red meat, red sauce bechamel. Naprevite more layers and finished bechamel sauce. Finally sprinkle with Parmesan cheese. Bake for 35-45 minutes, until golden brown. Allow at least 15 minutes before cutting. Enjoy!



Pizza

Rich Pizza

Ingredients:

pizza dough

Filling:

500 g asparagus cultivated
500 g mussels
4 beautiful ripe tomatoes
250 g of cheese pizza
clove of garlic
parsley
herbs (kozalac), optional
30 g of butter
olive oil


Description:

Knead dough 500 g flour and let rise 1 hour. Asparagus connect the stem, place them upright in a pot submerged in water up to the white part. Cover and cook for 15 minutes. Asparagus then drain and leave to dry.
Remove them harder part, lightly season with salt and pepper, and drizzle with melted butter.
Clean the tomatoes, two tomatoes cut into wedges will, and the other two finely chop, season with salt and pepper. Clean the mussels and cook with a little water, garlic and parsley until they open. Remove clams from shells and keep warm.
Roll the dough quite high. Apply grinded tomatoes, add the asparagus, then tomato slices and cheese pizza, mussels and garnish.
Bake pizza for 20 minutes at 200 degrees C, for garnish fresh kozalcem and cut before serving.

Pizza

Etna


Ingredients:

pizza dough
tomato paste
hot pepper powder

Filling:

3 slices prosciutto
2 50 g of cheese pizza
2 The set of rocket (arugula)
1 bunch of dwarf tomatoes
50 g of soybean sprouts
spicy oil (which had previously been submerged hot peppers)


Description:

Spread the flour on a table in the shape of a pyramid, primješajte yeast and two tablespoons of tomato concentrate, dissolved in a glass of lukewarm water and half a teaspoon of spicy pepper powder.
Add the oil and knead the dough to make all the ingredients well mixed, form a ball and leave an hour and a half to boot wrapped in a damp cloth. In the meantime, clean and wash Riga and soybean sprouts.
Ham cut into thin slices and Cook the chopped over high heat a few minutes with a little oil.
Roll out the dough and cover it with sliced ​​rigom, chunks of cheese pizza and miniature tomatoes. Strained by the ham evenly with filling, lightly season with salt and then pour oil into which you have plunged hot peppers.
Bake for twenty minutes at 200 degrees C. Before serving, sprinkle with soy sprouts pizza.



Pizza

Fantastic pizza

Ingredients:

pizza dough

Filling:

250 g of thick tomato sauce
200 g of cheese pizza
200 g of cheese Dimsi
150 g fresh goat cheese
en Sauerkraut
2-3 sausage (or spicy dry salami)
80 g (4 slices) bacon
300 g spinach
200 g mushrooms
clove of garlic
olive oil


Description:

Knead dough 500 g flour and leave for 1 hour to rise. Clean the spinach and cook in slightly salted water.Spinach drain well and chop.
Wash the mushrooms, the Cook the chopped 2 or 3 tablespoons oil, garlic, salt and pepper. Roll out the dough and divide it into 4 circles that will gently coat the tomatoes. Circles with one hand decorate the pizza cheese, mushrooms and ham, while the other half will give to the spinach, sausage pieces (or slices of dry salami), cheese Dimsi and piles of fresh goat cheese.
Pizza bake 20 minutes at 220 degrees C. Serve hot, sprinkled with grated hard cheese.

Easy Pizza

Ingredients:

pizza dough

Filling:

250 g of cheese pizza
200 g of cottage cheese Bjelovarski
150 g spicy sausage
basil
olive oil


Description:

Knead the dough and let rise 1 hour. In a large bowl cream cheese with a fork crunch. Add two tablespoons of oil, a little salt and pepper and stir until you get a soft mixture free of lumps.
Pizza dough roll out thinly (5-6 mm maximum) and share in the four rounds that will cover the slices of cheese pizza.
Cheese on the pizza Apply the cream cheese. Finally Arrange salami slices and bake 20 minutes at 220 C.Decorate the pizza fresh basil leaves and serve hot.

New Year's Pizza

Ingredients:

pizza dough

Filling:

200 g of thick tomato sauce
250 g of cheese pizza
4 slices of stuffed pork leg
200 g of dried lentils
half a carrot
rib celery
fennel seed (or thyme)
olive oil


Description:

Wash the lentils and cook it in plenty of water, to which you add the carrots, celery, salt and a bit of fennel seeds (or thyme). Cook for about an hour and a half, over moderate heat.
Prepare pizza dough of 500 g of flour and let rise 1 hour. Stuffed pig's foot soak in a bowl with plenty of cold water, and when it boils simmer over moderate heat an hour (if you bought already cooked stuffed legs, shorten cooking time). Remove the legs from the water and allow to cool.
Roll the dough, spread tomato sauce and lightly sprinkle with salt. Cover the drained lentils, stuffed leg cut to the triangles of cheese and slices of pizza. Pizza seasoning with a little oil and fennel seeds (or thyme).Bake 20 minutes at 220 degrees C and serve immediately.

Pizza Bombay

Ingredients:

pizza dough
700 g of flour
10 g of active dry yeast
20 g curry powder I
water, olive oil, salt

Filling:

250 g tomato sauce
1-2 red peppers
1 eggplant
1 onion
200 g goat cheese
50 g raisins
olive oil


Description:

First Shake flour on the work surface in the form of pyramids, primiješajte yeast, curry, oil and water and knead until a soft and elastic dough. Let rise an hour and a half.

Second Wash and clean the peppers, remove their seeds and cut them into the proper lane.
Wash eggplant and cut it into slices, sprinkle with coarse salt (to remove bitterness to him) and let rest 20 minutes.

3rd Rinse the eggplant slices and cook it on the grill, he premazavši both sides with oil. Soak raisins 10 minutes in warm water.

4th Saute onion in a pan with 2-3 tablespoons of oil. Roll out the dough fairly high, spread tomatoes seasoned with salt and oil. Cover the onions and eggplant and garnish with strips of pepper in a grid. In each "grid" into a pile of cheese and drained raisins. Bake 20 minutes at 200 C. A vegetarian option would be to replace the goat cheese soy tofu.

Canton Pizza

Ingredients:

pizza dough

Filling:

300 g of soybean sprouts
250 g of soy cheese, tofu
200 g of purified pea
dark soy sauce
lemon
parsley
sugar
coriander seeds (optional)
Sunflower (or olive) oil


Description:

Prepare the dough and leave for 1 hour to rise.
Peas cook 7 to 8 minutes in a little water to which you add a tablespoon of oil, a teaspoon of sugar, a few leaves of parsley and lemon zest piece (free of white, cellulose part).
The Heat fell 3-4 tablespoons of olive oil over high heat and fry briefly soybean sprouts (if necessary, you can add some sprouts tablespoon warm water), lightly season with salt and add a few drops of soy sauce.
Roll out the dough and divide into 4 rounds, each round to arrange crunchy sprouts. Cover well drained peas and tofu cubed.
Depending on taste, the pizza can be enriched and coriander seeds. Pizza bake 20 minutes at 220 C and serve. If desired, add the soy sauce.



Pizza Marghereta

Ingredients:

For the dough:
20 g yeast
500 g of flour
water
pinch of salt

300 g peeled tomatoes (tomato sauce)
300 g of cheese pizza
olive oil
oregano
salt


Description:

Instead of bread dough II let it sit in a warm place and covered with a cloth.
When the dough double the volume of re-stretch and lay the sheet previously smeared with oil. Put it on sliced ​​tomatoes, half of cheese pizza cut into cubes or slices, season with salt, sprinkle with oregano, preilti with a few tablespoons of oil and bake at 220 C for 25-30 minutes. A few minutes before end of cooking residue on the surface sort of cheese pizza.

Pizza with tuna

Ingredients:

pizza dough

Filling:

250 g of thick tomato sauce
250 g of cheese pizza
250 g tuna
1-2 onions
pitted black olives
parsley
olive oil


Description:

Knead the dough and leave for 1 hour to rise. Clean onions, cut it into slices and plunge 15 minutes in cold water to lose some of its specific taste. Drain and dry.
Roll out the dough, divide it into 4 rounds. At each round of lay shredded cheese for pizza, kriškice onion and a little olive. Season with salt.
Pizza bake 10 minutes at 220 C. Remove them from the oven and add the tuna pieces and bake for another 10 minutes.
Before serving, drizzle the pizza with oil and sprinkle with chopped parsley.

Minestrone

Traditional Italian soups are nutritious, and easy. They are imaginative mixture of different kinds of vegetables, pasta or rice and meat or meat products, although it is not mandatory, and if necessary they can replace a full meal.

Minestrone soup is legendary Italian with vegetables. She got the name from the Latin word ministrare, which means serving. This soup is definitely one of the major and most famous Italian cuisine, but it is a way to save her is different not only from city to city, but from house to house, and especially from one season, that is, on what is in the end which makes the dish can be purchased at the time because of minestrone can put practically any vegetable that can be found in the green market.

For this very rich variation that we propose for eight to ten people required are the following ingredients: a piece of dry bones, two and a half liters of water or clear soups, per 250 grams of beans soaked overnight, peeled and chopped tomatoes, and potatoes peeled and diced cucumber heads chopped onion and two cloves of crushed garlic, two carrots sliced ​​celery and four waist, small head of cabbage or fresh spinach 500 grams, 100 grams of green beans, hot peppers, two tablespoons of olive oil, rosemary, bay leaf, basil, parsley, salt and pepper to taste and Parmesan cheese for serving.

How is a minestrone soup? Fry in hot oil to garlic and onions, then celery and carrots and cabbage and green beans. Then add the beans straining solids, dry bone, peppers, tomatoes, water, rosemary, bay leaf and cook it for about an hour and a half. Then we should add potatoes, and when he cooked, spinach, cucumbers and other vegetables. Cooked twenty minutes. Towards the end of the bone should be removed, bay leaf and rosemary. Minestrone soup can be served with parmesan. This is just a variant of minestrone soup. In any case, the ideal way to enter the Mediterranean tastes and odors in your kitchen.

What mix .... Conopizza!




Pizza lovers can try another type which has recently been available to the broad masses. Rights novelty, or another culinary escapade? Read and rate it yourself. In Italy there is a new product. Its inventor was Rosano Boskolo. He combined the two most popular products of this country, and that the ice cream cone and pizza, of course. In cooking, it seems, everything is allowed, even something like this. As you look at the pizza cone, people will ask. Something like this.

This product has a name - it's called "conopizza". The product is the first fast-food item that can not leak, or moisture in your hands. With the problems you are sure met konsumirajući and pizza and ice cream. The pizza in a cone of the test, as well as any other pizza. The difference is that here the dough in the shape of cones. The sauce is the classic tomato and mozzarella. The special oven that is between Boskolo Rosano, dough in this way remains crisp. Topping emit less liquid than usual, and his hands remain clean during meals.

This "conopizza" was first presented at the recent Fair restoraterskog Design in Milan. It is available in two stores in northern Italy, at a price of 2.80 euros. So far, there are three types of "conopizze": - margherita, marinara and Capricciosa.

If you are a real and true lover of good drinks, and you have to try this type. How is the pizza cone in still impossible to find in our stores, who really wants to try it, it can only be a walk to Italy. Who does not want to travel, it only remains to wait for this miraculous product appears in our pizzerias. Maybe by then the show has some interesting hobbies or even forms.

Lasagna with meat and mushrooms








Ingredients:

250 g of cooked lasagna
500 g minced meat
4 tablespoons olive oil
salt and pepper
1 bunch parsley
1 more onion
3 cloves of garlic
400 g tomatoes
400 g button mushrooms
1 tablespoon of tomato puree
1 tablespoon of oregano

Sauce:
60 g of flour
60 g of butter
1 liter of milk
1 bay leaf
1 sprig of thyme
100 g grated Parmesan cheese

Butter a baking pan and drip tray


Preparation:

Mushrooms, cleaned, washed, cut into thin slices. Finely chop onion and parsley washed. Ofurite tomatoes in hot water, peel and cut into chunks. For the bechamel sauce with butter lightly fry the flour, being careful not to tan. Pour the milk, stirring constantly with him broom for snow. Season sauce with salt, pepper, bay leaf and thyme and cook gently 25 minutes in a very low flame. Then bechamel sauce as needed protisne through a fine sieve, and remove the plant spices.
Procedure:

Mincemeat season with salt, pepper and oregano. In a large frying pan on the first oil well ugrijanome light fry the onions, then add the meat and cook together. Later, add the garlic, tomatoes, tomato paste, parsley and mushrooms. Mince cook for about half an hour until excess liquid is not ukuha, and the mixture is quite thick. If necessary additional sauce season with salt and pepper.
Heat the oven to 200 C. The baking bowl and coat with a thin layer of fat bechamel sauce. It put the line lasagna and then alternately apply sauce, meat ragu and parmesan cheese. Repeat this process until you spend all the ingredients and finish with a layer of meat filling prelivenog béchamel. Sprinkle surface generously sprinkle Parmesan cheese and melted butter. Lasagna Bake 40 minutes in the bottom of the oven, still warm then cut into portions in the container in which they were baked.

FEATURES OF ITALIAN CUISINE
If it is true that the English live only on roast beef and pudding, Germans with sauerkraut and bacon, for Italians is true that they without their paštašute, macaroni and spaghetti can not zamisele a dish.

Every nation has its own flavor to the kitchen, and a separate special way of preparing them. Food and diet of a nation, even one area, conditioned by natural factors, primarily those that provide water and land for food.

The Apennines, where the conditions for the development of animal husbandry has no or almost no, the man was forcibly sent to look for the meat to a large lead, in the sea, where a whole wide world of fish and other seafood, is an inexhaustible reservoir for national consumption. Therefore, the preparation of all Eurostar fish in Italian cuisine end, one might say, in the culinary art of perfection.

The need for protein, starch and carbohydrates in the diet Italian cuisine meets on the other side, the fruits of the country - wheat and rice. Macaroni and were really the first main meal of Italians. There are numerous ways of making them, and since they are used a lot to us, the pages of a cook is here given more instructions for making pasta. The same goes for the risotto, which is in all forms of preparing the main ingredient in rice - healthy, informative and easy to deceptive food. In northern Italy, the vent, where rice is grown, people almost do not know of another soup, except rice. Therefore, it is well-prepared in many ways. This soup, minestrone called, are very popular.

In Italy, consumed a lot of green frogs (tree) that are stored in several ways. Fried frog legs are eaten as a delicacy in delight. Who is able to learn some culinary prejudices and just try to eat one, I will make sure that the frog meat is very tasty. Sure to be in Italy at the market can buy cleaned frogs. Chicken frog is rich in protein and threaten people with a sensitive stomach.

The spices, in addition to the necessary and common knowledge in all kitchens, Italian cuisine and first place went to the main red tomatoes. It is found in various forms in almost every dish in his absence of real Italian food can neither zamiliti. Salted tomato of the "golden apple," as the Italians call it, and taste, and more importantly, for his vast wealth in vitamins.

If you would like to give a general characteristic of Italian cuisine, we could say that it is not greasy or spicy as ours, it is not uniform, ie. uniform, and if not so sumptuous and complex as the French, it is full of juice, flavor and color.

Historically, one of the first "world" culinary unification comes from the Apennine Peninsula. World, in quotes, because it is a unification under the influence of the Roman Empire, an empire that in ancient times, uniting almost the entire known world. When we add the Renaissance, magnificent cultural revolution stemmed from the same soil, also embedded in the foundations of modern Western civilization - it is clear that the historical reasons can not be ignored.

Italian cuisine was "discovered" in the years after World War II, but the real "boom" experienced only the seventies and eighties. It is not without importance that the Italian cuisine first noticed and singled out the cacophony of national culinary tradition just Americans. The U.S. commitment to Italian cuisine, as well as all other American commitment, easily and quickly spread throughout western, and eastern world. In Japan, for example, that the only foreign culinary tradition effectively with local.


INTERESTING HISTORY
The Romans had three meals a day. For breakfast (ientaculum) ate bread and fruit for lunch (prandium) salad, bread soaked in milk or wine and fruit again. The capital and the richest meal of the day was dinner (price). How did she look mean spirited dinner testify epigram of the Roman poet Marcus Valerius Martial (40-104): "Whatever you come to the table, you take on all sides: the nipples and udders krmačina pork ribs, and covered with a Polish bird in two, and pike complete, and a piece of moray, and a chicken drumstick, and a dove in the sauce of ground flour. hide you in your fat tissue and give it to his servant to take home. reclining We stayed around the table, relaxed, reckless. If you've got a bit of shame , Cecilijane, get my food., and I was called to dinner tomorrow! "

Garum (garum) and likvamen (liquamen), the most famous Roman sauces, are made from fermented fish entrails. These sauces from fish offal, which had to settle for a few months, were produced in special workshops in Pompeii, Antibes and Leptis Magna. Today, in the preparation of sauces on old Roman recipes use marinades or just plain sea salt, which houses anchovies.

In the preparation of food, some ingredients Romans were very important. These are karenum, defritum, levistikum, pasum, satureja, silfijum and wild mint. Karenum (caroenum) is cooked grape must, or new wine, which is cooked until half the liquid has evaporated. Defritum (defritum) is a thick syrup of figs, or must boiled until only a third of the liquid. Levistikum (Levisticum officinale) is a plant that has a thyroid yellowish flowers. Its dried roots, which podseđa the celery, has been used as a spice. Pasum (passum) is a very sweet wine juice which is received beyond cooking and was very thick. Satureja (Satureia hortensis) has purple or white flowers and grows in southern Europe. It was used as a seasoning especially for dishes with beans. Silfijum (silphium or ferrule asa foetida) are Kristie as a substitute for onions and garlic, and is known for a very strong taste and smell. In Indian cooking this spice called hing.

The most prominent ancient name of gastronomy was grimly Gavije APIK who lived during the reign of Emperor Tiberius in the first century BC and was known for his culinary skills and feasts that is staged in honor of their friend. He was the first writer of the ancient chefs' culinary skills O "(De Re Cocinaria). Apart from the great book of recipes, APIK wrote a cook who specifically deals with the preparation of sauces for exotic dishes that he enjoyed the.

During the heyday of French cuisine, the most famous French chefs were native Italians. They had a habit of feasting after the leftovers are sorted to serve fried dough and serve in the kitchen. This led to the PIZZA.

Neapolitan ice cream (Cassata Napolitano)
Ingredients (Serves 10)

3 egg whites
3 dl whipping cream
2 oz raspberry ice cream
2 oz of pistachio ice cream
2 oz of vanilla ice cream
150 grams of sugar
150 grams of candied fruit
2 oz rum
PREPARATION
Chop the fruit into cubes and soak them in rum. Pour in a mold, layer by layer, vanilla ice cream, raspberry and pistachio, and fill the center with the mixture that you prepared in the following manner: whip the egg whites and mix with hot sugar preserves. When the mass has cooled, add the whipping cream and soaked fruit. Ice cream place in the freezer to harden, and then shake it out of the mold and decorate as desired.

Pizza with liver
INGREDIENTS

500 grams of flour
20 grams of yeast
lukewarm water
chicken liver
salt and pepper
oil
parsley

PREPARATION
Knead the dough with flour, yeast and water and let it sit for a bit to warm to grow. Roll out and place it in a baking pan previously greased with oil.

Clean the livers and cut into small pieces, and prodinstajte in a little oil. Season with salt and pepper.Arrange liver over pizza dough and sprinkle with finely chopped parsley. Bake in pre-heated oven.

Spaghetti with garlic and anchovies
INGREDIENTS

500 grams of spaghetti
4 onions
1 box of anchovies in oil
150 grams of cheese
parsley
olive oil
salt and pepper

PREPARATION
Cook the spaghetti in salted water. Chop the onions and naseckajte izdinstajte in oil with finely chopped parsley and mashed anchovies. Season with salt and pepper. Cooked spaghetti strain, and them, while they are still warm, pour into the pan with the anchovies and stir while it was still on fire. Ready-made spaghetti spread on a plate and sprinkle each serving of mashed cheese.

Vegetable pasta with a Neapolitan way
INGREDIENTS

250 grams of macaroni
250 grams of broccoli
250 grams of zucchini
150 grams of mushrooms (šiitake)
1 onion
1 fresh red peppers
2 cloves of garlic
60 grams of butter
60 grams of flour
600 ml of milk
1 teaspoon mustard
little nutmeg
75 grams of hard cheese

PREPARATION
Cook the pasta in salted water previously. Cook broccoli and you tore the flowers. Onions and garlic finely and fry naseckajte in hot oil. Add nasečene big mushrooms and zucchini that are cut into thin slices. Sauté briefly stirring, so when remove from heat, and add the boiled broccoli.

Make a white roux of butter and flour, then slowly pour her milk, stirring constantly until it boils and thickens it. Add mustard, grated nutmeg, salt and pepper. Thus the resulting sauce, add vegetables and pasta and stir everything well. Mass pour into a pan, grate cheese over and bake for about 20 minutes in the preheated oven until it gets a nice golden color.

Cakes with cheese
INGREDIENTS

175 grams of flour
90 grams of butter
125 grams of mozzarella
90 grams of tomato puree
2 tomatoes
2-3 cloves of garlic
3 tablespoons grated Parmesan cheese
1 tablespoon of oregano
black olives

PREPARATION
Knead the dough with flour and butter, adding a little water. Wrap it in foil and allow to cool for about half an hour. Chilled dough is grow the flour posutoj surface and remove the Mold or cup cakes. The ends of each lift cakes to create a border, and then arrange the cakes in the pan in which to bake them.

Coat the cakes tomato puree, then Stack over every little finely chopped tomatoes (previously it Peel and clean the seeds), mashed garlic and grated mozzarella. At the core of any place cakes on a black olives, and sprinkle with grated Parmesan cheese and oregano. Bake for about half an hour at 200 degrees until cheese is melted.

Tagliatelle with mushrooms and prawns



INGREDIENTS

500 grams tagliatelle (pasta)
500 grams tomatoes
375 grams of mushrooms
375 grams of shrimp
125 ml sour cream
1 onion
1 clove of garlic
2 tablespoons olive oil
parsley
salt and pepper

PREPARATION
Chop the garlic and onion and lightly fry in oil until soft. Add the mushrooms you slice it in half and cook over high heat, stirring for about 5 minutes. Peel, seed and clean the naseckajte tomatoes, and add it to the port, season and leave the mixture gently values ​​of 20-minutes, that is. until thickened. Add tomatoes cooked shrimp (no shell) and sour cream, and cook over low heat until shrimp are soft.

In salted water cook the tagliatelle and drain them. On each plate Pour the pasta first, then pour the mixture with shrimp and mushrooms and garnish with finely chopped parsley.

Spicy Macaroni
INGREDIENTS

500 grams of macaroni
150 grams of bacon
2 chillies
2 onions
1/2 kg tomatoes
1/2 teaspoon basil
0.5 oz oil
50 grams of butter
salt and pepper

PREPARATION
Cook the macaroni in salted water. Bacon and onion finely and fry naseckajte in oil and butter. Add a little nasečene chillies, chopped tomatoes previously peeled, basil and salt. Allow to cook 150 minutes. The mixtures Pour the macaroni and serve warm.

Gnocchi in tomato sauce



INGREDIENTS

1 kg of potatoes
salt and pepper
50 grams of flour and density
4 onions
3 tablespoons butter
50 ml of orange juice
1 onion
700 grams tomatoes
1 bunch basil
1 tablespoon of tomato juice
1 teaspoon of honey
pepper

PREPARATION
Washed potatoes cook for 25 minutes. Decant the water and potato peel and mash. Add a teaspoon of salt, flour and cornstarch, and knead until the dough no longer adheres. Prepare the dough in the development, divided into pieces 3 cm thick and form a fork. Lower the gnocchi in salted water and let about 4 minutes to rest, drain, rinse with cold water and leave to dry.

Peel onion, chop it and fry it in butter. Add juice and cook for 8 minutes. Tomatoes drop into boiling water, peel and cut into slices. Chop the basil leaves.

Add tomato juice, honey, basil and spices.

Ravioli with spinach and carrots



INGREDIENTS

300 grams of flour (type 550)
salt and pepper
4 eggs
1 onion
100 grams of butter
200 grams of fresh spinach
2 links chervil
100 grams of grated Emmental cheese
1 nutmeg kernels
1 large leek
500 grams of carrots
1 bunch of parsley
1 bunch chives port

PREPARATION
Knead smooth dough of flour, 1/4 tablespoons salt 2 eggs, adding water as needed. Allow to stand in a warm bowl.

Chopped onion stew in 10 grams of butter. Add spinach and prodinstati it until it subsides. Leave it to cool slightly, drain and chop. Mix with spinach, cheese and an egg. Spice.

Stale pastry in half and roll with rolling pin in two large squares. Apply vegetable fil both pieces only halfway. Thinning when applying make filling. The remaining egg white, egg-coated cuttings. Overlap nenamazanu half of the test, click on spacing and cut the cake wheel. Cook in salted water for about 8 minutes.

Cleaned, washed and chopped leeks and carrots, saute for about 10 minutes on the slices of butter. Spice.Grass wash, chop and warm the remaining butter into four buckets of water from the spinach. Spice and serve.

Risotto with Tuna



Ingredients (serves 4)
1 onion
1 cup rice
1 can of tuna in chunks
1 handful of grated cheese
A little white wine

PREPARATION
Retail Zejtin fry onion, adding that the water would not jaundiced, until it is translucent. Then pour a little white wine. Insert rice and two cups of water. Cover and leave until it starts boiling. Remove from heat, not lift the lid, and let the rice absorb all the water. Insert tuna and oil cans, wooden spoon stir well, then add the cheese and stir again to melt. Exclusively serve hot with white wine.

Spaghetti "carbonara"
INGREDIENTS

500 grams of spaghetti
150 grams of smoked bacon
75 grams of butter
1 cup oil
2 dl sour cream
3 egg yolks
1 bunch of parsley
salt and pepper

PREPARATION
Cook Speg. Chop the bacon into cubes, fry it in oil, then add the butter and parsley. In particular, mix sour cream and egg yolks. Over warm spaghetti first pour fried bacon, and whipping cream. Stir constantly.Season with salt and pepper. Serve immediately.

Calcone Cesentico



INGREDIENTS

pizza dough
300 grams of ground beef
ketchup
1/2 carrot
1 onion
1/2 celery
1/2 cup red wine
flour
milk
grated Parmesan cheese

PREPARATION
Knead the dough as for pizza, flour, yeast and warm water, and leave it to warm to rise for about an hour.

Carrots, onions and celery and finely naseckajte prodinstajte. Fry the minced meat, season with salt and drizzle with half a glass of red wine. Add steamed vegetables and continue to cook for another 40 minutes.

Make a bechamel sauce with flour and milk, the melted butter. Dough into 4 jufkice, and they roll out to the thickness of a finger. Cover the meat and pour ketchup is a little bechamel sauce. All Sprinkle Parmesan cheese, fold the edge of the dough and press firmly. Bake for about half an hour earlier in the preheated oven.

Sicilian sausage rolls
Ingredients (serves 6)

6 sausages
3 large fleshy green bell
salt
6 rolls
6 tablespoons cheese nastruganog
6 teaspoons of olive oil

PREPARATION
Bake sausages on the grill well preheated oven (250 degrees). Seeds of pepper, cleaned, cut in half lengthwise and bake for ten minutes, that is. until soft. Peel them if you wish a little salt and leave aside.

Rolls in half horizontally cut open, and the bottom half, put each on a sausage and pepper, half baked.Sprinkle with grated cheese, pour a teaspoon of hot oil and cover the upper half. Sort them in a baking pan and place in oven to warm your body and burn well. Serve them warm.

Italian Stuffed Zucchini



Ingredients (serves 4)

4 large zucchini
30 grams of butter
2 tablespoons olive oil
1 small onion
4 tomatoes
4 tablespoons fresh basil
salt and pepper
2 tablespoons caper
250 grams of cheese

PREPARATION
Cut the zucchini in half lengthwise. Scoop out flesh and chop it finely. In a saucepan, melt the butter with a spoon of olive oil. When zapeni butter, add the onion and fry gently for 3-5 minutes, so it softens but does not change color. Add meat zucchini, tomatoes, basil, salt and pepper, and sauté 5 minutes while stirring.

Brush the inside cover with half of the rest of the flask of oil and arrange them in a greased shallow baking dish. Bake for 5-10 minutes in the preheated oven at 180 degrees. Spread half the mixture into hollowed gourd. Kapri and cover with chopped thin layer of cheese. Then put the rest of the mixture, and then the rest of the cheese. Return to oven and bake for 10-15 minutes, that is. until the cheese just begins to form bubbles.

Tortellini with peas



Ingredients (serves 4)

500 grams tortellini
175 grams of peas
250 grams of bacon
300 ml full-fat sour cream
1 tbsp sunflower oil
nutmeg
grated Parmesan cheese
salt and pepper

PREPARATION
Cook the tortellini in salted water until soft. Chop the bacon into small cubes and fry in hot oil until crispy.Cook the peas in salted boiling water for about 2 minutes, then drain it. Drain well and tortellini, and add them bacon, peas, cream and nutmeg. Season with salt and pepper. Serve hot, sprinkled with grated Parmesan cheese.

Lasagne with vegetables



INGREDIENTS

150 grams of dough for lasagna
1 eggplant
2 zucchini
250 grams of spinach
1 red pepper
2 onions
2 cloves of garlic
800 grams tomatoes
3 tablespoons olive oil
2 onions
400 grams of tomato puree
1/4 teaspoon sugar
3 tablespoons fresh basil
salt and pepper

PREPARATION
First, cook the dough for lasagna. Naseckajte small onions and garlic. Naseckajte diced peppers. Eggplant naseckajte to 5 mm thick slices, sprinkle with salt and let it sit for half an hour in cediljci. Zucchini cut into slices and fry briefly. Spinach with salt and pepper. Rinse eggplant and dry them, then fry them in a pan until it turns golden. Take them out and put aside.

Onions and garlic and sauté peppers to soften a bit. Add the chopped tomatoes, tomato puree and sugar and bring to zakuva, then cook over low heat until it thickens slightly. Stir in basil, salt and pepper.

Move the spoon 1/3 of tomato sauce into a large baking dish and cover with 1/3 of the test for lasagna. Add the eggplant, then half of the remaining tomato sauce. Add half the remaining lasagna, and spinach. Add the rest of the lasagna and tomato sauce. Finally put a layer of zucchini that overlap. Bake until tender and turns golden.
Cannelloni with spinach
INGREDIENTS

400 grams of frozen spinach
1 onion
2 tablespoons olive oil
250 grams of cheese
150 grams of cooked ham cubes
salt and pepper
grated nutmeg
16 cannelloni
370 grams of chopped tomatoes
250 ml cream sauce and cheese
60 grams grated cheese "Gouda"

PREPARATION
Spinach allow to melt, grind and mash. Peel onion, cut into cubes and fry in oil until it becomes sweet. Add spinach and cook briefly with onions. Mix the cheese, diced ham and seasoned.

Preheat oven to 200 degrees. Cannelloni filled with spinach stuffing spoon.

Tomato tight sort of baking dish, arrange the spice-filled cannelloni. Add the cheese sauce and sour cream with "Gaudete", sprinkle all over and not exceed 30 minutes. Preheat oven to 220 degrees and bake another 10 minutes.

Zabaljone
INGREDIENTS

4 egg yolks
75 grams of sugar
125 ml marsala wine

PREPARATION
Whisk egg yolks and creamy with sugar, then add the wine, stirring gently. Pour warm up to steaming, stirring slowly until it becomes creamy. Get the money, and stir until the cream has cooled. Then pour it into containers provided. Zabaljone can not serve both hot and cold, and recommended the biscuits.

Fetućine with asparagus and broccoli
INGREDIENTS

500 grams fetućina (wide egg noodles of about 1 cm)
125 grams of asparagus
125 grams of broccoli
200 grams tomatoes
1 courgette
90 grams of peas
90 grams Parmesan
125 ml cream
3 cloves of garlic
1 pepper
3 tablespoons olive oil
salt and pepper

PREPARATION
Reminds asparagus stalks and cut them into pieces. Separate the broccoli blossoms. Tomatoes and peppers naseckajte diced and sliced ​​zucchini. Asparagus, broccoli, zucchini and cook in salted boiling water until soft. Strain and leave to one side. Fry in hot oil garlic and pepper, then add the tomatoes with juice to go and peas. Simmer for 5 minutes. Add the broccoli, zucchini, asparagus, cream and allow to boil 1-2 minutes.Season with salt and pepper.

Cook the pasta in salted water. Drain and mix with the pre-prepared vegetables. Sprinkle with grated Parmesan cheese and serve.

Fried calzone
INGREDIENTS

Pizza dough
Stuffing FILLING
250 grams of cottage cheese
250 grams of smoked soft cheese
150 grams of spicy sausage
oregano
30 grams of butter
Oil for frying

PREPARATION
Prepare pizza dough and let rise for an hour. Cottage cheese with wire whisk well until a smooth batter.Season with salt and oregano.

Roll out the dough thinly and divide into four rounds of 18-20 centimeters in diameter. Circles then fill with fresh cheese, chunks of smoked cheese and salami. Close the circles so that they overlap the edges that have been moistened.

Calzone fry one by one in a lot of oil on medium heat, turning often to evenly yellowed. Drain on a paper napkin and serve.

Rice patties
Ingredients (serves 4)

50 grams of rice
150 grams of carrots
350 grams of zucchini
1 onion
100 grams Gorgonzola
3 eggs
2 tablespoons milk
80 grams of flour
70 grams of butter
200 ml cream
300 ml of soup (instant)
pepper and salt

PREPARATION
Rice cook 20 minutes, drain and leave to cool. Confuse it with the eggs, milk and flour. Stir in carrots and zucchini cut into thin strips. Add salt and pepper to taste. From the masses to make patties and fry them in butter.

Chop the onion and the remaining prodinstati ga butter. Pour over cream, soup and add the grated cheese.Season with salt and pepper and serve with the rice patties and vegetables.

Macaroni Mondello

Ingredients:
350 g macaroni
small cauliflower
Onions
4-5 anchovy fillets
pine nuts
raisins
saffron
grated Parmesan cheese
olive oil

Description:
Soak raisins half an hour before cooking. Clean the cauliflower and boil in salted water. Drain the cooked cauliflower harder and keep the water in which you cooked. Slowly saute cleaned and chopped onion for 4 - 5 tablespoons oil, add the chopped anchovies. When the anchovies fall apart, add the drained raisins, pine nuts and a handful of cauliflower. Cook for 10 minutes over high heat, stirring and gnječeći cauliflower sauce.
Cooked macaroni move into the pan and mix with the sauce over low heat. Serve with grated Parmesan cheese.

Pasta alla Norma

Ingredients:
500 g of spaghetti
1 kg fresh tomatoes
200 g ribanca
3 eggplants
3 cloves of garlic
2 onions
parsley
olive oil
salt and pepper
grated Parmesan cheese

Description:
Eggplant slice and place in salt water sit for about an hour. Prepare the tomato sauce: Put the pan roughly chopped tomatoes, onions, whole garlic and parsley. Season with salt and simmer gently until all the liquid has evaporated. Remove from heat and season with olive oil.
Remove the eggplant from the salt water, and squeeze dry them, then fry them in a little oil in a pan. Cook the spaghetti in lots of salted boiling water. When the "al dente" remove them from the dish with a long fork, drain and place on plate. Sprinkle with half the Parmesan cheese and cover with tomato sauce. Stir well, garnish with parsley leaves and four slices of eggplant. Everyone you will add more to taste Parmesan cheese, roasted peppers and eggplant.

Folded pizza "Partenope"

Ingredients:
pizza dough

Filling Filling:
4-5 ripe tomatoes
300 g of cheese pizza
250 g of cottage cheese
150 g spicy sausage
Capers
oregano
olive oil


Description:
Prepare the dough and let rise 1 hour. Clean the tomatoes and cut them into strips. Roll out the pastry thinly and divide it into four circles with a diameter of 18-20 cm. Discovered by piles of fresh cheese, salami slices and lightly sprinkle with salt.
Fold the dough and close it, pressing well moistened edges. Cover the top of the pizza strips and tomato slices of cheese pizza.
Bake 20 minutes at 220 C.

Spaghetti Montenero

Ingredients:
350 g of spaghetti
Anjetine 350 g (without bones)
Onions
celery
ripe tomatoes
basil
parsley
sage
red wine vinegar
cream
peppercorns
olive oil

Description:
Clean the tomatoes. Marinate meat, chopped onion, celery, basil, parsley, sage and peppercorns so by pouring vinegar for two hours drain and dry the meat and keep the marinated vegetables and liquid.
Saute vegetables marinated for 4 - 5 tablespoons oil. Add meat and ladle hot water. When the meat is cooked, remove and chop and return to the bowl, and add 2 tablespoons of cream. Stir after 5 - 6 minutes extinguish the fire.
Cooked (6 - 7 minutes) and drained spaghetti move into the pan with the sauce and stir over low heat.Spaghetti should remain hard ("al dente"). Serve them immediately.

Tagliatelle with shrimp

Ingredients:
(Serves 4)
400 g shrimp
400 g tagliatelle
0.4 dl of cooking cream
1 dl white wine
6 oz fish stock
garlic on request
salt
pepper
0.5 dl olive oil

Description:
Cook the tagliatelle according to the instructions. Fry in olive oil, shrimp, fish broth and pour the wine, add the garlic and spices and cream at the end. Pour the finished sauce over cooked pasta and boil briefly together.

Green Salad with Gorgonzola

Ingredients:
25 dg gorgonzola cheese cut into small pieces
4 spring onions, trimmed
small celery root, scrubbed
10 dg mushrooms cut into thin slices
2 tablespoons majineze
larger leaves lettuce into small pieces izlomiljene
2 tablespoons oil
2 tablespoons lemon juice
salt
pepper


Description:
Gorgonzola, onion, celery, mushrooms and mayonnaise and mix gently put in the middle of a shallow bowl.Lettuce spill oil, lemon juice, salt and pepper. Lightweight mix and agree on the cheese and mushrooms.

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