The Italian Cuisine

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Those who love Italy, also loves Italian cuisine. But what's so special about the Italian kitchen? Why are the Italians - like the French - reputed culinary delights?

Eating is not just about the Italians to get full, rather food is for them a communicative experience - an expression of joie de vivre. The relaxed lifestyle is certainly a reason that the inhabitants of the Mediterranean region is not as likely to cardiovascular disease suffer as we did. The Mediterranean cuisine is traditionally simple, wholesome and varied.

An important part is the use of fresh herbs. The fresher, the better, whether basil, oregano or marjoram - to name just a few. High quality, extra virgin olive oil is also a fundamental part of Italian cuisine, and we all know that it is rich in unsaturated fatty acids. The use of fresh fruits and vegetables is probably also a feature of Italian cuisine, and a reason why she gets us not only good but also tastes extremely good. Most dishes are in principle very simple to make - and are therefore particularly appreciated in the kitchen of stressed mothers.
 
An Italian menu usually starts with antipasti - the Italian appetizer. For almost all vegetables such as peppers, tomatoes, zucchini, mushrooms or beans, which are preserved in oil with spices or simply fried in oil are suitable. Then serve cold. Small snacks and delicious snacks are also suitable as antipasto. One suggestion would be for this Bruschetta with tomato: For Ciabatta is first sliced ​​and roasted in light brown or toast on the grill. Meanwhile you scalded beefsteak tomatoes with boiling water, pulling off the shell and frees them from the cores. The pulp is finely chopped. Now you cut spring onions into thin rings and mixes them with the diced tomatoes. Season with oregano, fresh basil, pepper and salt. The warm Ciabattascheiben be rubbed with a halved garlic clove and brushed with a little olive oil. Spread the tomato mixture thinly on Ciabattascheiben and serve as warm as possible.
 
Here are three recipies of Italian "antipasti" – starters:
 

1. Insalata di fagioli e pepe - Italian Bean Chili Salad

Servings: 6

Preparation time: 40 minutes

Ingredients:

- 500g dried beans

- 2 cloves garlic

- 1 bell pepper

- 1 bunch of parsley

- few sprigs of fresh marjoram

- 2 tsp Balsamic Vinegar

- 4-5 tbsp olive oil

Preparation:

1. The beans have previously insert and soak a day in water.
2. On the day of Preparation Drain the water and add fresh, lightly salted water over the beans. The beans        over low heat for an hour now even cooking.
3. Drain the beans in a colander and let cool.
4. Peel the garlic cloves. Wash, dry and finely chop the parsley. The leaves from the stalks marjoram pluck.
5. Mix the olive oil with the vinegar, salt and pepper. The herbs add.
6. wash, dry and entvernen the core housing the peppers. Then, the pod zurschneiden into small cubes.
7. Add the bell pepper and the salad dressing over the beans in a bowl and stir well.
 


Caprese - Recipe for Caprese

 

 The Caprese salad is originally from Capri (Italy), when a bricklayer invented a crispy salad after World War II. In the salad are contained the colors of the Italian flag: The red tomato, white mozzarella and green basil, seasoned with olive oil, salt and pepper.

 

Portion: 2

Preparation time: 30 minutes

 

Ingredients:

 
half a kilo of tomatoes,
two mozzarella,
3 tablespoons olive oil,
3 tablespoons balsamic vinegar
Salt,
black pepper,
Oregano,
a bunch of basil
 

Preparation:

 
 
If you want a healthy, quickly prepared food, which is, moreover healthy and inexpensive, the hotel will offer the Italian appetizer Caprese on. Wash the tomatoes and cut into slices. Also cut the mozzarella into slices. Then both alternately put on a big plate, so that the tomato and mozzarella slices overlapping slightly. Then season with salt, pepper and oregano. Finally, vinegar and olive oil evenly over the spiced tomato and mozzarella slices. Finally garnish the whole thing with the washed basil leaves.
 
Preferably here buffalo mozzarella is used. The addition of balsamic vinegar is common in Germany, but this is actually not true to the original recipe. The amount to be added to salt and pepper, and olive oil and vinegar can, depending on your taste, be changed.
 

3. Spaghetti Siziliana - Sicilian Spaghetti

Have you ever wondered where  the spaghetti were born?
 
The first evidence to that effect, go back to the XI - XII century in Sicily, during the Arab domination, where were born the first industries of dried pasta. But when the Arabs arrived in Trabia, noodles werealready  produced in Sicily.
 

Servings: 4

Preparation time: 30 minutes

Ingredients:

 
500 g Spagettis
5 limes
5 thick carrots
1 1/2 tsp. Chili powder
500gr. Sugar
25g butter
 

Preparation:

 
1. Wash lime, cut into slices and sugar in water ca.10min cooking. Drain.
2. Wash the carrots and cut them into thin slices then cook about 10 minutes until al dente.
3. Drain then about 2 finger Wide strips of butter in the same saucepan melt chilli powder and stir into               stirring, give carrots on it.
4. Spagetti kochen.Abschuetten .1 inch of butter in spaghetti pot melt.
5. spaghetti, carrots and lime in all the big pot lid on it and toss. Very spicy but absolutely delicious.
 
Then it goes completely relaxed to the main course, whether it is a pizza, pasta or fresh fish.
 

 

 Here are three example of Italian main cuisine:

1. Pizza Tonno - Recipe for Pizza Tuna

The word "pizza" was made for the first time in 997 AD in Gaeta (Campania) Italy, and then in various parts of Central and Southern Italy. Initially the pizza was probably the bun, a flat bread known to the Romans as "focacius panis" in Latin, to which were then added toppings to create different types of pizza.

Origins

In Sardinia (Italy) Italian and French archaeologists have found bread baked over 7,000 years ago. According to Professor Philippe Marinval, The ancient Sardinians have leavened this bread. In the 16th century in Naples, for the first time a cake any of that time was called "pizza". Known as the dish of the poor then. The pizza was sold on the street but still was not considered a real cooking recipe for a long period. 
Indeed it was a change to the classic cake, with the addition of oil and tomatoes. In 1843, Alexandre Dumas, described the variety of pizza toppings.
The neapolitan pizza maker Raffaele Esposito created the most famous pizzas: The "Pizza Margherita", a pizza topped with tomato, mozzarella and basil, to represent the national colors of 'Italy, present on the Italian flag.
 
Now the pizza contains many varieties of taste between sweet and savory,. The Pizza has become a real art gourmet that is synonymous with quality. 
 
 

Servings: 4-6

Preparation time: 45 minutes

Ingredients: 

 
1 can of tomato pizza,
2 cans of tuna in its own juice,
160g grated pizza cheese
 
3 tablespoons of extra virgin olive oil,
1 cube of yeast,
400 grams of flour,
1/2 tsp. Salt
 

Preparation:

 
1.The make flour on the worktop seven and a well in the center. Crumble the yeast and slowly pour the milk into the bowl. Processing the mixture into a ball and let go 30 minutes covered. Then DSA olive oil and salt added and again knead.
 
2. Line a baking sheet with parchment paper and roll out the pizza portion thin and place it. At the edge of a little push.
 
3. Spread the tomatoes on the pizza Hefeboden. Then cover with tuna and cheese and at 200 degrees CA Bake for 20 minutes.
 
4. The amount of the ingredients can of course be varied. The amounts given are sufficient for four people. For Pizza Tonno fits an Italian red wine, possibly Lambrusco.
 

 

2. Pastasciutta - Noodles with spicy sauce

 

 
According to many studies are  the Arabs probably who introduced the noodles in Italian cuisine around the year 1000. It is believed therefore that the noodles (Pasta), originally from Sicily in the town of Trabia, near Palermo, where cooked as a particular food of flour in the form of wires, called with the Arabic word "itriyah".
 
The Sicilians were in fact, for centuries the true masters of cooking pasta.
 

Servings: 4

Preparation time: 40 minutes

Ingredients:

500 gr. Tagliatelle
4 tablespoons olive oil
1 kilo of ripe tomatoes
2 onions
2 cloves garlic
1/8 liter of red wine
4 sprigs of rosemary
A pinch of black pepper, freshly ground
A pinch of salt
About 100 gr. Fresh parmesan at a time
 

Preparation:

1. Remove the stems from the tomatoes. Rinse the tomatoes and rosemary under running cold water short. Shake the rosemary something to remove the water.
 
 
2. Peel garlic cloves and onions. Cut the garlic cloves into thin slices, the onions into large pieces and the tomatoes into eighths.
 
3. Heat. 2 tablespoons olive oil in a large skillet or pot Add garlic and onion and let it fry both. Please stir several times with a wooden spoon or heat too high - both should be golden brown, but not dark. Include shortly before the end of the roasting rosemary and fry them also short. If the branches are too long, cut them.
 
4. Add the tomatoes and wine. Let everything simmer gently with the lid open, until the tomatoes are cooked. Reduce the heat to possibly: You should not completely fall apart and all the ingredients remain as recognizable. Grind freshly grated pepper over it.
 
5. Preheat now four plate in front and cook plenty of salted water with a tablespoon of olive oil on. Pour into the pasta and leave them on medium heat until al dente. Pour the water over a sieve from, drain the pasta and stir the remaining olive oil including, so they do not stick.
 
6. Enter the noodles on four plates, spread the sauce and hobeln- for decoration - little Parmesan. Provide on the table so that everybody can take care of himself with parmesan and planing.
 

 

3. Gamberetti - Recipe for Shrimp

 

Servings: 4 people

Preparation time: 30 minutes

 
250g shrimp tails,
2 shallots,
2 tablespoons olive oil,
4 cloves garlic,
3 small zucchini,
2 red chillies,
Basil,
2 tablespoons brandy or cognac,
100 g cream,
Salt pepper,
400 g fine noodles.
 

Preparation:

 
1. The shrimp are added in a bowl and scalded with boiling water, drain after one minute and rinse with cold      water.
2. Dice the shallots finely and sauté in oil, add finely chopped garlic.
3. Cut the zucchini lengthwise into short, thin sticks. Shortly fry. Diced chilies finely and into loyal, can be cut     and mitköcheln basil. Add the prawns still, cook two minutes with salt and pepper.
4. Pour brandy, ignite immediately and burn. The cream and let it boil vigorously.
5. Finally, with a little pasta water to the desired consistency bring.
6. Mix in the dripping wet pasta, arrange on warmed plates and garnish with basil.
 
Whether pasta with sauce, Pizza is tasty or as a calzone, risotto with seafood or mushrooms - it's for all tastes - from simple to extravagant and expensive. The Italians are gourmets, and it shows in her kitchen. The most important source of protein in the Mediterranean region is the way fish. Again, "the fresher, the better."
 
So, now we have the main course behind us, we come to the dessert - a prime example: The Tiramisu. Of all the Italian desserts me this is by far the dearest, and very easy to prepare. The preparation is very different and has usually not much to do with the original. To prevent salmonella poisoning, I prefer the incorporation of eggnog instead of raw eggs. But I will spare me any further addition of alcohol, and it tastes just as good in my opinion.
 
 
 
Here is examples of Italian desserts:
 

 Tiramisu Mascarpone

 

The origins of tiramisu go back to the late 60s, when the Veneto peasant tradition who used to give to children, as a tonic, a beaten egg yolk with sugar.
 
His intuition led him to add the egg and sugar mascarpone Optimus, thus creating a fabulous cream.

Servings: 6-8

Preparation time: 30 minutes, 8 hours cooling time

Ingredients:

4 egg yolks
100 g sugar
500g mascarpone
150 g ladyfingers
3/8 l cold Espresso
2 tablespoons brandy
A pinch of cocoa powder
 

Preparation:

 

1. Egg yolk with the hand mixer to beat very foamy. It let Gradually sprinkle on the sugar.
2. The cream beat Have Until the sugar granules dissolved.
3. With stirring tablespoon mascarpone at low switching stage.
4. Line a rectangular shape With the half of biscuits.
5. Mix With espresso brandy and soak the biscuits so.
6. Distribute Half of the mascarpone cream on it and cover with the remaining biscuits.
6. Half of the mascarpone cream on it and cover with the remaining biscuits.
7. Re-soak with espresso mixture, and sprinkle with the remaining cream.


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toshi-warraich

Good Boy with very bad thoughts.

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