10 most delicious dishes of Italian cuisine
The famous Italian cuisine gave the world dozens of various and incredibly tasty dishes. Hundreds of millions of people on the whole planet drink espresso coffee in the morning, spaghetti is prepared for lunch or order pizza. As for the Italians themselves, food for them is historically a holiday of life, and not just cook art. They are ready to have a meal for hours, enjoying every change of dish for a long time and careless conversations among themselves.
This is a traditional folk dish for central Italy, which today turned into a snack – antipasto, which is served to raise appetite before the paste.
Slices of bread for bruztta are pre -dried to a light crust in a pan, grille or grill without oil. The ideal basis for her is Chiabatta.
There are a great many ways to prepare brusquetta: with a ham, basil and tomatoes, olives, mozzarella and other ingredients. Most often, it is made with basil and tomatoes, but the simplest classical brucritte is fried Tuscan bread, greased with fragrant olive oil and grated fresh garlic.
Brusktta, like pizza and English pudding, were originally food of rural poor. Having collected all the scraps, the Italian peasant women could not afford to throw them out, but used as a filling for the same pizza or fried bread. Now, all the Italian classes are indulging in Brusktta.
In each Italian region, Brusktta is prepared in its own way and even called differently: in Tuscan Fettunta, in other places of Panunto. In the Piedmont Alps, it looks more like a sandwich – fried and grated pieces of bread are placed on each other, and slices of tomatoes, flavored with salt, pepper and olive oil are laid out between them.
2. Chicken Parminyana
These are chicken breasts baked with parmesan in tomato sauce. They are especially common in Sicily and in the campaign.
Panini are virtually hot sandwiches, even the word “panini” itself means “small bun” in Italian. But, unlike a sandwich, panini on both sides is closed with bread. It also differs from the British sandwich in that it uses Italian white yeast bread Chiabatta, which, sometimes with the filling, is fried on a ribbed grill.
The classic filling for panini consists of ham, mozzarella, tomatoes and pesto sauce. In Italy, grill presses specially made for preparing panini are popular.
4. Panna Kotta
This dessert of cream with vanilla and sugar is from the north of the country – Piedmont. The name of this delicacy translates as “boiled cream”, although it looks more like cream pudding with different adders added.
Sugar and vanilla are put in cream here, after which they are boiled for 15 minutes over low heat. Then gelatin is brought there, and the mixture is poured into forms where it cools. Ready -made figures are laid out on plates.
Panna Kotta is small, berries, pieces of fruit, fruit, caramel or chocolate sauces are served to it. The classic pannah of the cottata is white, but sometimes you can see multi -layer jelly.
In the past, for the lack of gelatin, boiled fish bones were added to this dessert, and there was no then expensive sugar. Only after many years of experimentation did our contemporaries have a dessert with Vanilla, gelatin, spices and fruits, giving it various shades of taste and aroma.
Another variety of delicious Italian sandwiches suitable for any situation: for a snack, as a snack for the Swedish table, for a picnic in the open air. They are easily prepared, and the variety of fillings allows everyone to find their favorite option, including children. Trammusino has a triangular shape. It is on toasts and all kinds of fillings, among which tuna, pasto and olives are especially popular.
This dessert has become popular all over the world. The composition of this multi -layer delicacy includes a variety of products: cheese masquearpone, chicken eggs, coffee (more often espresso), savoyardi and sugar. On top it is usually sprinkled with cocoa powder or grated chocolate, and sometimes a walnut is added.
Savoyardi is permissible to replace the biscuit, and coffee impregnation – fruit or on alcohol -based (Amaretto, Madera, Marsala). There are options for Tiramisu, where it is more reminiscent of a cupcake or pudding.
The word “tiramis” from Italian can be translated as “ascend me up” or something like that. There are different interpretations of this unusual name, the simplest of which involves such the tenderness and airiness of this dessert that you only need to try it, as you are ascended to the clouds. Another option assures that he cheers up, however, in fact, this is one and the same. They say that in the past, Italian aristocrats before love joys used this dessert with a certain exciting effect.
This is an Italian version of dumplings made from unleavened dough and stuffed with meat, vegetables or cheese. It is believed that the homeland of tortellini is the Emilia region, but nowadays this version of pasta is made throughout Italy. Tortellini are similar in shape to small dumplings with connected corners, resulting in a small bud or ring.
There is an interesting legend that ascribes the invention of tortellini to a young chef who cooked stuffed pasta by wrapping the dough around his little finger to look like the navel of his girlfriend. There is also a more fabulous version of the origin of the dish – the supposedly preoccupied cook managed to spy on the undressing of Venus herself, whose navel he imprinted in the test. Many like the more poetic comparison of the Bolognese who see tortellini as rosebuds.
Tortellini come in several sizes: the smallest ones are called torteletti, and the larger ones are called tortelloni and tortelli. Tortellini dough can have a different color, depending on the additions to it: tomatoes give it a red color, and spinach gives it a green one. Italians most often use ham, chicken or mortadella as a meat filling, and ricotta or parmesan for cheese.
Tortellini is served in broth or with sauce. In the first case, this broth must certainly be cooked from capon, and the sauce can be mushroom, cream or tomato.
This traditional Italian (primarily Bolognese) dish is made with layers of pastry interspersed with layers of toppings and sauce (usually béchamel). Lasagna plates are made from the same durum flour as the pasta. You can buy lasagne sheets at any grocery store.
A typical lasagna is made from several layers of dry dough, successively laying the filling (most often minced meat, vegetables or mushrooms) and sauce on each layer, and sprinkle with grated cheese (usually mozzarella, ricotta or parmesan) on top. For classic lasagne bolognese, only parmesan is used.
If you cook lasagna in Russia, you can simplify the recipe by replacing Italian cheeses with Russian, Dutch or monastery cheeses – any of them will give a crispy golden crust. Mozzarella can also be replaced with soft cheeses such as feta cheese or suluguni.
The world-famous type of thin round pasta with a diameter of up to 2 mm, but very long. The thinnest spaghetti is called spaghettini, and the thicker ones are called spaghettoni.
Having once invented spaghetti, the Italians became incredibly attached to this type of pasta, and serve it to the table with a wide variety of sauces, among which tomato sauces are especially popular.
Spaghetti has become the basis of many Italian dishes. Naples is considered their homeland, and so they were named in 1842 by Antonio Viviani, who saw in them a resemblance to pieces of twine.
There is a spaghetti museum in Italy, which presents 176 types of this pasta, which should not be confused with other types of noodles. Neapolitan spaghetti is made with tomato sauce, in another version they are flavored with hot olive oil and garlic, lightly fried in it.
This now widely known Italian national dish is a thin round cake, on which tomatoes and cheese (most often mozzarella) are laid out in a classic version. When tomatoes were brought to Europe in 1522, the prototype of modern pizza appeared in Naples. In the 17th century, even a special profession of pizzaiolo arose – these were people who prepared pizza for local peasants.
To prepare the classic pizza dough, a special type of flour, natural yeast sourdough, water and salt are used. First, the dough is kneaded by hand, which is left to ripen for 2 hours (yeast fermentation is in progress). The risen dough is divided into balls, which are again sent for an 8-hour exposure. After that, a pizza base is made from the koloboks by hand, on which tomato sauce or its substitute is applied. From above, you can already add a variety of fillings.
The classic pizza should be baked in a domed wood-fired oven (the so-called Pompeian oven). In a wood-burning stove, fire was lit on one side, the heat rose from it, reflected from the spherical vault to the central part of the hearth and thus heated it. Under such conditions, pizza was cooked instantly – in just a minute and a half.
In modern industries, conveyor or deck ovens are used for baking pizza. If you cook pizza at home, then the oven must be heated to 250-275 degrees, and the heat treatment process should take 8-10 minutes.