Introduction
http://en.wikipedia.org/wiki/Italian_food
Italian cuisine is known to be among the most popular in the world, and influences food abroad.
Italian cuisine is known to be among the most popular in the world, and influences food abroad.
Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat (except for horse meat), fish, and pecorino cheese. Finally, in Southern Italy, tomatoes – fresh or cooked into tomato sauce – peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. There are hundreds of different shapes of pasta with at least locally recognised names. Examples include spaghetti (thin rods), macaroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.
Famous Chefs
- Gino D'Acampo
- Benedetta Vitali (from Florence, Italy)
- Davide Scabin
- Ettore Boiardi (aka Chef Boyardee)
- Francesco Mazzei (from Cerchiara di Calabria, Italy)
- Gualtiero Marchesi (creator of the Total Cuisine philosophy)
- Sal Anthony (owner of the Sal Anthony's Restaurant)
- Sal Scognamillo (the founder of Patsy's Italian Restaurant)
Recipes
Pizza Margherita
(serves 4)
Ingredients
4 Individual Pizza Dough Balls - At Room Temperature
1 Large Can Plum Tomatoes (I Prefer Pomi Brand Crushed Tomatoes)
3 Tablespoons Minced Garlic
1/4 Cup Fresh Chopped Basil
1/4 Cup Olive Oil
Salt & Pepper
Dash Red Pepper Flakes
3 Cups Diced Mozzarella Cheese
4 Large Fresh Basil Leaves
To prepare the sauce, heat half the oil in a saucepan and cook the garlic until sizzling. Add the tomatoes, and season with salt, pepper and red pepper flakes. Add the chopped basil and mix well. Cook on low to medium heat for 10 to 15 minutes. Set aside to cool.
Heat the oven to it's highest setting (Usually 500 degrees F.) To prepare the dough, press each dough ball into a flat disk on a lightly floured counter or bread board. Using your fingers and knuckles carefully, press the dough out into a 12 inch circle.
Place the dough onto a baking peel lightly coated with cornmeal. Place a large scoop of sauce onto each pizza and spread evenly across the pizza leaving a 1 inch edge. Do not use too much sauce as you should be able to see the dough through the sauce. Place some mozzarella cheese on each pizza and place one basil leaf in the center.
Bake each pizza for about 10 minutes or until the pizza is brown and bubbly turning the pizza halfway if needed for it to bake evenly.
Buon Appetito!
Deborah Mele 2002
4 Individual Pizza Dough Balls - At Room Temperature
1 Large Can Plum Tomatoes (I Prefer Pomi Brand Crushed Tomatoes)
3 Tablespoons Minced Garlic
1/4 Cup Fresh Chopped Basil
1/4 Cup Olive Oil
Salt & Pepper
Dash Red Pepper Flakes
3 Cups Diced Mozzarella Cheese
4 Large Fresh Basil Leaves
To prepare the sauce, heat half the oil in a saucepan and cook the garlic until sizzling. Add the tomatoes, and season with salt, pepper and red pepper flakes. Add the chopped basil and mix well. Cook on low to medium heat for 10 to 15 minutes. Set aside to cool.
Heat the oven to it's highest setting (Usually 500 degrees F.) To prepare the dough, press each dough ball into a flat disk on a lightly floured counter or bread board. Using your fingers and knuckles carefully, press the dough out into a 12 inch circle.
Place the dough onto a baking peel lightly coated with cornmeal. Place a large scoop of sauce onto each pizza and spread evenly across the pizza leaving a 1 inch edge. Do not use too much sauce as you should be able to see the dough through the sauce. Place some mozzarella cheese on each pizza and place one basil leaf in the center.
Bake each pizza for about 10 minutes or until the pizza is brown and bubbly turning the pizza halfway if needed for it to bake evenly.
Buon Appetito!
Deborah Mele 2002
Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach
- (serves 4)
Ingredients
1 Cup Mascarpone Cheese At Room Temperature
Zest & Juice of 1 Lemon
1 Teaspoon Cracked Black Pepper
3 Boneless, Skinless Chicken Thighs, Cleaned Of Fat And Cut Into 1 Inch Dice
1 1/2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled & Minced
Salt & Pepper
1/3 Cup Chopped Sun-Dried Tomatoes
1 (9 Ounce) Bag Baby Spinach
1 (500 Gram) Package Pasta
To Serve:
Sauteed Garlic Breadcrumbs or
Grated Parmigiano Reggiano/ Pecorino Cheese
Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese or sauteed breadcrumbs.
Buon Appetito!
Deborah Mele 2010
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