Dishes from legumes
For cooking, beans are boiled. Soaked beans are poured cold water at a rate of 2.5 liters per 1 kg of legumes and cooked in a container with a closed lid with a weak but continuous boiling. The duration of cooking varies within the following limits: lentils - 45-60 min, peas - 60-90, beans - 1.5-2 h.
When cooking with acidic products, the beans digest more slowly, so add tomato puree, salt, and also fill bean sauce should only be when the grains are fully welded, that is, they become soft.
In fact, they are similar to noodles, but differ in that the flour used for Chinese noodles is rice or soy, and the one used for tagliatelle in Italy is wheat. Spaghetti is the plural of the term "spaghetti" and is adapted to the Spaniards as spaghetti. The value of spaghetti is a cord and comes from the shape of this type of pasta: an elongated and thin, like a "rope", a round cut, unlike noodles, whose shape is flattened.
Like the tagliatelle, they are also common in Chinese cuisine; For example, rice noodles is similar. Like other types of pasta, they are cooked, and then served with some sauce. Its origin dates back to the time of Mezzogiorno in Italy and was introduced into the country due to migration movements so frequent in Italy at this time. For example, the spread of pasta around the world has significantly expanded, which is now part of the weekly food of almost all Spanish families.
Italian Recipes are a reflection of the regional diversity and gastronomic culture of Italy, as well as its long history. Ingredients that are used are included in the popular Mediterranean diet, which makes Italian dishes simulated around the world, mainly for their unique flavors.
Italian cuisine: recipes for typical dishes and desserts. The term antipasto, the plural of which is antipasti, means literally before the main course. Therefore, as its name suggests, antipasts are what are known in Spain as starters, that is, dishes that go before the first and second courses. These types of products are usually served coldly, although there are also hot ones.
During cooking do not interrupt the boil, as well as add cold water, as this degrades the digestibility of legumes and, in addition, from cold water grains lose their shape.
Well-welded grains have a uniform soft consistency. Well-brewed bean seeds, lentils should keep the shape.
To improve the taste of legumes, sometimes when cooking, add aromatic vegetables (parsley, celery and onions), cut into small cubes. For the same purpose use a green tops of parsley and celery.
In Italian, it is said that rice laughs, and from there comes the term risotto, which, contrary to popular belief, refers to all the typical dishes of Italy, the main ingredient of which is rice in the gastronomy of Italy. Risotto is especially popular in Piemonte, in Verona and west of Lombardy, as in these regions in the usual growing of rice. This dish always consists of rice, Parmesan cheese and some other ingredients that can be either vegetables, meat or fish.
This type of rice comes from Milan, and the ingredient used is saffron, so the dish has a yellowish tinge. Risotto radicchio is prepared with a salad of red cabbage, the main ingredient of which is red cabbage. Consequently, the color of this species is reddish risotto.
This custom is explained by history: it comes to the time of the Italian Renaissance, and its purpose was to open the appetite to visitors in large banquets with dishes that can be both salty and sweet. This aperitif, also known as panserotto, is original from the region of Apulia, located to the south of Italy. This is a dough made from wheat flour, mixed with brewing yeast and pork fat.
The dough is sealed and then fried with pork fat. The final texture is clear. It is always accompanied by fresh basil leaves, in particular, a large variety of leaves and olive oil. There are also options that add ground black pepper and black olives or even grated cheese in addition to mozzarella balls. This dish stands out especially because the colors of its ingredients resemble the colors of the flag of Italy: red, white and green.
After the beans are soft, stop cooking, add salt and leave them in the broth for 15-20 minutes, then the broth is poured through a colander or sieve.
From 1 kg of dry beans, 2.1 kg cooked are obtained. Boiled beans are served: with butter; with butter and fried onions; with bacon and fried onions; with smoked bacon, which is cooked, cut into small cubes, add browned onion, red or tomato sauce, boil and mix with boiled beans; with tomato and onions, for which the onions are shredded, pasteurized, added tomato paste and pass together; in a tomato, red, sour cream or dairy sauce.
This type of risotto carries pieces of pumpkin, which makes its aroma contrast, as the salty flavor of rice mixes with a slightly sweet squash taste. Traditionally, it serves in the pumpkin itself, which at the same time enhances the taste. Risottolus rubber is similar to risotto alla zukke, except that it is cooked with zucchini. Important to use fresh squash for processing; otherwise the end result may be somewhat tasteless. Given the amount of vitamins that zucchini has, this dish is very useful.
This risotto is made with spinach, so its color is greenish. This risotto, like everyone else, contains Parmesan cheese. In addition, chili is usually added, so that it acquires a keen touch. Among seafood products that commonly include include, among others, mussels, fresh shellfish or chillions.
Carpaccio - very universal dish in the sense that it can be made from different ingredients, be it meat or fish. This is another typical Italian cuisine, known internationally. The main rule of cooking carpaccio is cutting meat or fish into thin slices and accompanying other ingredients such as cheese, onion slices, basil leaves and olive oil. When meat is used, veal is most often used; On the other hand, when we talk about fish, salmon is very recurrent.
This is a kind of globular croquettes from rice pasta and parmesan cheese or pecorino and eggs. They are fried in a very hot olive oil, although they can also be baked in the oven. Its color is slightly orange, because saffron is used for its development. In the Bronte they meet with pistachios. This dish is original from the region of Piedmont, where it is called the tunero tonne in Piedmont. It is also popular in the areas of Argentina, Uruguay and other countries where Italian communities live.
Puree from beans (peas). Legumes (usually peas) cook, pound or rub, add salt and vegetable oil. The peasants form a slide on the plate, make it a hollow in which they pour melted butter or vegetable with fried onions.
Cooking pasta. Brew them in two ways.
The first way (drain). Prepared pasta is brewed in a large number boiling salted water (for 1 kg of products take 6 liters of water, 50 grams of salt), stirring occasionally with a wooden ointment so that they do not stick to the bottom of the dishes. Macaroni cook for 20-30 minutes, noodles 20-25, vermicelli - 10-20 minutes.
It consists of beef tenderloin, which is accompanied by a sauce that is produced with hard egg yolks, tuna and cream of milk, and also anchovies. Capers are also often added, but this ingredient is not mandatory. This antipasto or dish consists of pieces of cured beef, which is known as dry meat or dehydrated meat. Once he is healed, veal becomes purple.
This dish originally belongs to the region of Lombardy, specifically to the valley of Valtellina, located north of Italy. It is flavored with olive oil and lemon juice. It differs in that it is cut into thin slices, almost transparent. It is served raw, so in Italy it is known as raw prosciutto; On the other hand, when cooking this is called prosciutto cotto. Prosciutto pieces of more valuable and considered gastronomic luxury are those from northern and central Italy, especially from Parma, San Daniele and Friuli-Venezia Giulia.
The weight of pasta during cooking is increased 3 times depending on their class. The increase in mass is called the contractor. Welded pasta is thrown on a strainer, letting leak the broth and fill with melted fat (1/3 - 1/2 of the amount specified in the recipe) so that they do not stick together. • The rest of the fat is filled with pasta before you leave.
This sausage, which is currently very popular in other countries, such as Spain, is in fact from Italy, as well as from Hungary. This is a type of sausage that occurs as a result of mixing a few experienced and later smoked beef and pork. It's like sausage, except that this one in Italy is flavored with garlic.
Bruschetta is another very popular and traditional antipasto in central Italy. After that add olive oil, ground paprika and salt, although these ingredients may vary depending on the region or area where they are prepared, since this is an aperitif, open to the imagination of each.
The second way (non-floating). In this way, they cook pasta for casseroles and pasta, as well as pasta from durum wheat, as they do not become sticky when cooked. In boiling salted water (for 1 kg of products 2.2-3 liters of water and 30 salt), pour the pasta and cook until thick, at the end of cooking add fat, cover the dishes with a lid and cook on low heat. The weld is 200-300%.
Antipast eggplants on Parmesan or Parmigiana de melanzane is a dish coming from the region of Campania, south of Italy. As the name implies, the main ingredient of this dish is eggplant, cut into pieces about 0, 5 cm thick, which are fried and accompanied with grated Parmesan cheese, egg, tomato sauce and several leaves of basil.
They are cooked to a plate, although if you want a stove, you can cook less calories in the oven. The location of the eggplant slices is similar to that of lasagna, as they are layered, like pasta. There are different versions of this dish; For example, the Neapolitan version replaces Parmesan cheese with mozzarella cheese; on the other hand, cured sheep's cheese is used in Sicily and Puglia.
Macaroni with cheese, cheese or cottage cheese. Boiled pasta, dressed with fat, sprinkle with grated cheese or cheese before serving. Cottage cheese is wiped and mixed with pasta before serving.
Macaroni with tomato. Boiled pasta, seasoned with fat, mixed with a steamed tomato, seasoned with ground pepper. When you leave the pasta sprinkled with herbs.
Burrata or simply burrata cheese is a cheese from fresh cheeses, very typical in Italy, whose name derives from the term "donkey", which is butter in Italian, and consists in the fact that this cheese is very oily. It is made from fresh cow's milk and is obtained as follows: first the curd is separated from the whey; Then the serum is heated, and as soon as the curds come in contact with the serum, the whey turns, i.e. the cheese becomes elastic in texture.
This process is also done to produce fresh mozzarella cheese, but the difference between both types of cheese is that mozzarella is made from buffalo milk. The texture of this cheese is creamy and is usually served along with sliced tomatoes and bread.
Macaroni boiled with vegetables. Vegetables cut into strips and passer, add tomato puree and continue to pass for 5-7 minutes. Boiled pasta mixed with prepared vegetables and tomato. You can add warmed vegetables to tomatoes green pea
Macaroni boiled with mushrooms. Cut the chopped onion, add to it finely chopped straws boiled mushrooms and fry for 5-6 minutes. Then the mushrooms are mixed with boiled pasta.
Pasta is the main component of Italian cuisine, and there is a very wide range of pasta, each of which has a different shape. Usually the pasta is always served with some sauce and is always seasoned with spices such as oregano or basil.
Dishes with Italian pasta are included as a starter in the typical structure of the Italian food menu, that is, as a cousin, after antipasto. Lasagna is a kind of pasta in the form of a square plate. This plate consists of several of these sheets inserted into the block. Between each sheet is added a filling that can be meat, fish or vegetables and mixed with a typical sauce, usually bolognese.
Macaroni with ham and tomato. Sliced mushrooms, onion, ham roasted on fat, add the sliced tomato puree and mix with boiled pasta. When you leave, sprinkle with herbs.
Macaroni. Boil pasta is not drained in milk or a mixture of milk and water. Then cool to 60 C, add raw eggs, rubbed with sugar, mix, then spread the mass on greased and sprinkled baking tray, surface level, sprinkle with oil and bake in a frying cupboard. The ready-made pasta is slightly cooled, cut into portions and served with cream (oil, sweet sauce or jam.
An ingredient that is never lacking in good lasagna is béchamel. Traditionally, cook it in the oven, why in Italy it is usually called lasagna in the oven. The term "lasagna" comes from the Latin lazanum and, in fact, refers to the vessel used for its preparation.
For cannelloni, the same sheets are used as for lasagna processing, the difference is that instead of intercalating sheets in layers, they coagulate. The end result is a kind of cylindrical roll, so they are called cannelloni. This dish is consumed today more in Catalonia than in Italy itself.
Macaroni baked with cheese. Boiled pasta, cooked in a second way, is filled with margarine, put on a pre-greased and rust-free portioned frying pan, sprinkled with grated cheese, sprinkled with butter and baked in a frying cup until a crusty crust is formed. Served in a portioned frying pan, when sprinkled, poured with butter.
Raviol is a word derived from Latin running and means ecstasy. Thus, any type of stuffed pasta is a variety of ravioli. Thus, the famous tortellini, agnolotti, anolini, cassone, cappelletti, pansotti, sorrentino and long, etc. are species of ravioli.
Ingredients that are usually filled, varied and open to the imagination of those who cook, but are regular cheeses, meats, vegetables or even fish, such as tuna or salmon. Noodles in Italy are part of a paste called pasty asksuta, that is, dry paste. For cooking, boil in water, usually about 10 minutes. Then drain and add the olive oil and some typical Italian sauces and spices such as oregano or basil.
