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The vegetarian variety of Italian Recipes is popular the world over. There is wide variety available and one can find them easily with so many Italian restaurants and fast food restaurants scattered all over the globe.
Their mouth watering menu has a wholesome mixture of soups, salads, lovely pastas to crusty breads. Most of the cooking relies on the local rice called Arborio and the cuisine enjoys a rich lineage of cheese.
Italian food is fresh and lively with the use of plenty of olives, spices and herbs with tomato being an integral part of Italian cooking.
It is well said that Italian cuisine is the mother of South Europe.
Like Indian and Chinese, Italian cuisine also has several regional variations. But unlike the rest, Italian cooking has least blending so as to preserve the unique flavor of every dish.
Sauces lie at the heart of Italian cooking. And serve as an accompaniment to almost every dish whether it is pasta, meat dish or baked vegetables.
List of popular culinary sauces
Alfredo: can be described as white sauce which is prepared from butter and freshly grated Parmesan cheese. However these days heavy cream is added to enhance flavor and richness, mainly in U.S. This sauce best complements a dish referred to as fettuccine pasta.
Arrabbiata: in Italian for "angry", this zesty tomato based sauce is given an additional spicy flavor resulting from the addition of hot chilli peppers. This sauce best complements any plain pasta recipe, but is best enjoyed with penne pasta.
Bolognese: Also known as ragu alla Bolognese, which translates into a robust meat based sauce from Bologna Northern Italy, the place of its origin. Prepared an assortment of fresh vegetables, herbs and meat (beef) ingredients lend it a characteristic dark shade. Lastly some wine, cream and seasoning is added to further concentrate flavors It is generally tossed with pastas or drizzled and served.
Carbonara: originated during the course of the World War II and has 2 distinct versions. One is American (much richer) and second Italian. Made with eggs, cream, Parmesan and bits of bacon, this sauce is cooked with any type of long pasta like spaghetti, linguini, or fettucini.
Marinara: classic Italian tomato sauce made, which serves as a versatile base for a lot of great Italian dishes. This sauce not only pairs well with pastas, but is also used as a dip for finger foods, topping pizzas, burgers and sandwiches. - 24553
Their mouth watering menu has a wholesome mixture of soups, salads, lovely pastas to crusty breads. Most of the cooking relies on the local rice called Arborio and the cuisine enjoys a rich lineage of cheese.
Italian food is fresh and lively with the use of plenty of olives, spices and herbs with tomato being an integral part of Italian cooking.
It is well said that Italian cuisine is the mother of South Europe.
Like Indian and Chinese, Italian cuisine also has several regional variations. But unlike the rest, Italian cooking has least blending so as to preserve the unique flavor of every dish.
Sauces lie at the heart of Italian cooking. And serve as an accompaniment to almost every dish whether it is pasta, meat dish or baked vegetables.
List of popular culinary sauces
Alfredo: can be described as white sauce which is prepared from butter and freshly grated Parmesan cheese. However these days heavy cream is added to enhance flavor and richness, mainly in U.S. This sauce best complements a dish referred to as fettuccine pasta.
Arrabbiata: in Italian for "angry", this zesty tomato based sauce is given an additional spicy flavor resulting from the addition of hot chilli peppers. This sauce best complements any plain pasta recipe, but is best enjoyed with penne pasta.
Bolognese: Also known as ragu alla Bolognese, which translates into a robust meat based sauce from Bologna Northern Italy, the place of its origin. Prepared an assortment of fresh vegetables, herbs and meat (beef) ingredients lend it a characteristic dark shade. Lastly some wine, cream and seasoning is added to further concentrate flavors It is generally tossed with pastas or drizzled and served.
Carbonara: originated during the course of the World War II and has 2 distinct versions. One is American (much richer) and second Italian. Made with eggs, cream, Parmesan and bits of bacon, this sauce is cooked with any type of long pasta like spaghetti, linguini, or fettucini.
Marinara: classic Italian tomato sauce made, which serves as a versatile base for a lot of great Italian dishes. This sauce not only pairs well with pastas, but is also used as a dip for finger foods, topping pizzas, burgers and sandwiches. - 24553
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