Continental Spread Italian:  Italian food is a lot more than pasta, pizza, spaghetti and meatballs.The diverse Italian landscape has greatly influenced its varied cuisine.From the cool, mountainous north come hearty dishes like the golden yellow porridge "Polenta", and pasta dishes like "Lasagna" and "Risottos".Here pasta defines the first course in a meal.In the northwest, fish and herbs are staple foods, as are rice and risotto dishes, enhanced with a dash of onions.Cheese from this region such as Gorgonzola, Mars Capone and Lodigiano are renowned wolrdwide.While in the northeast, the Venetian's main dish is rice with specialities like "Ink Risotto" - rice, dyed black by cuttlefish.The south, with its warm Mediterranean climate, offers variegated pizzas and vibrant dishes made from red, yellow and green bell peppers, olives and aromatic herbs.The main ingredient down there is seafood , while in Tuscany it is white meat.Olive oil is the prime ingredient in this cuisine.A quick journey through an Italian meal and its courses could help you plan your next Italian meal, and inspire you to develop skills in Italian Cuisine:
- Antipasti: This is not an Italian protesting, but appetizers that play an important role in a formal dinner or celebration.Antipasti literally means "before the meal".
- Primi Piatti: This first course consists of soup, pasta or a rice dish.Another dish that accompanies this part of the meal is gnocchi, or dumpling, which can be made from something as simple as the common potato, or something more exotic, such as ricotta mixed with herbs or spinach.
- Secondi Piatti: Entrees usually consist of meat or fish dish.Because an Italian meal is usually started with a pasta dish, this serving is usually small.
- Contorni: These are side dishes of vegetables that compliment the meat or fish course.In Italy, most vegetables are served at room temperature, which enhances the taste considerably.
- Insalata: Salads in Italy are usually served after the final course, which not only refreshes the diner after a heavy course, but also cleans the plate before dessert.
- Frusta: Salads are followed by fresh fruit that has been chilled in a bowl of ice-cold water.
- Dolci: Desserts are an indulgence after a full meal.  1.Lasagna:
Ingredients:
250g lasagna noodles,60g parmesan cheese, 100g mozarella cheese, 100g ricotta or cottage cheese, 3-4 tbsp oil, 2 onions(finely chopped), 100g peas(shelled), 1 small cauliflower, 2 pods of garlic(finely chopped), 1/2 tsp black pepper, 1/2 tsp oregano, 3 tbsp parsley(chopped),3 cups canned tomato, 125ml tomato puree, 125g tomato paste.
Method:
Cut the cauliflower into small florets.Cook noodles in boiling water until tender.Drain and run under cold water.Drain again and keep aside.Heat oil in a pan and saute the onions until golden brown.Add the peas and the cauliflower,and cook for 2-3 minutes.Mix in the garlic, salt, pepper,oregano, parsley, tomatoes,tomato puree.Add 2 tbsp of grated parmesan cheese.Cook for a minute and keep aside.In a baking dish arrange one-third of the cooked vegetables.Cover with a layer of lasagna noodles,then a layer of mozarella cheese,then a layer of cottage cheese.Sprinkle with 2 tbsp of parmesan cheese.Repeat layers ending with a layer of parmesan cheese.Bake in an oven at 180 degree C for about 1/2 an hour.
*********************************************  2.Hot Spinach Salad:
Ingredients:
500g spinach, 1/2 cup olive oil, juice of 1 lemon, rind of 1 lemon(grated),3 pods of garlic(finely chopped, salt and pepper.
For Garnishing: Some croutons. Method:
Wash the spinach and cut into pieces,removing the stalks.Drain and thoroughly dry. Heat together the oil, lemon juice,grated rind and garlic in a saucepan. Put the spinach in a large salad bowl.Pour the heated sauce over it and toss gently.Season to taste with salt and pepper and garnish with croutons. *********************************************  3.Risotto Prima Vera:
Ingredients:
1 cup boiled rice, 1 medium onion, 1 medium carrot,6-8 mushrooms,2 asparagus,1/2 medium zucchini, 1/4 medium broccoli, 6 tbsp butter, 1/2cup white wine, 3 cups water or stock, 1/2 cup shelled peas, salt and pepper to taste, 1 cup grated parmesan cheese,4 tbsps cream.
Method:
Wash the rice in running water and soak in sufficient water for 30 minutes.Peel,wash and chop the onion.Scrape,wash and cut the carrot into 1cm cubes.Clean and slice the mushrooms.Cut the asparagus into 1 cm pieces.Cut the zucchini into 1 cm pieces.Separate the broccoli florets.Heat 1 tbsp of butter in a frying pan and saute the mushrooms and carrots and keep aside.In another pan melt 4 tbsp of butter on low heat,add chopped onion and cook until transparent.Add rice and cook for about 2 minutes stirring constantly.Add white wine and once the rice has fully absorbed the wine,gradually add hot water or stock and stir constantly.After about 5 minutes,add sauteed mushrooms and carrots,cook for a few minutes, add green peas,zucchini,broccoli,salt, pepper powder and asparagus.After the rice is almost cooked,add most of the grated parmesan cheese and stir.Finish off with the remaining butter and cream.Serve hot topped with the remaining cheese. ********************************************* More Italian Cuisine |
