Italian cuisine
Although today most gourmets consider French cuisine to be the pinnacle of culinary art, we must not forget that the foundations of culinary art were laid in Italy.
Italians will quickly explain to you that such a concept as “Italian cuisine” does not exist in principle, because each region of Italy is a separate culinary center with its own traditions, with its own unique cuisine.
The basis of almost all national dishes of Italy is dough, a large amount of cheese, greens and vegetables, and olive oil. Italians love fish and seafood. Cooking is unthinkable without fresh vegetables and greens.
Olive oil
Olive oil, along with coffee and Parmesan and mozzarella cheeses, is one of the most famous Italian products outside of its borders. Italians pour olive oil on everything they can, because this oil is not only very tasty, but also very healthy. It is believed that consumption of olive oil reduces the risk of cardiovascular diseases, has a positive effect on the prevention of cancer, and it is enough to see the average Italian to understand how true this statement is.
Spaghetti
This is a favorite dish of patriotic Italians. There are radically black ones, colored with the juice of inky cuttlefish. Cannelloni - large hollow pasta, are especially popular. Also popular are lasagne (layered casseroles made of pasta dough, layered with minced meat or vegetables with béchamel sauce and cheese) and ravioli with various fillings (small dumplings made of pasta dough, which are served in tomato or cream sauce with grated cheese).
Grated cheese is a companion to many first courses. Parmesan. This cheese matures in cellars for at least two years and as a result becomes dry and crumbles easily. It can be stored for months without losing its qualities. Italians are ardent supporters of all kinds of vegetables and spices, including lettuce, artichokes, tomatoes, eggplants, and zucchini. Wine In Italy it is a national drink, along with a jug of water it is placed on the table with every main dish.
Recipes
Spicy Spaghetti
Ingredients:
- 400 grams of spaghetti;
- 3 cloves of garlic;
- 50 grams of olive oil;
- a bunch of parsley;
- a pod of hot pepper.
Preparation:
Prepare the spaghetti. While they are cooking, cut the garlic into thin slices and fry it in olive oil until rich golden brown. Make sure that the oil does not burn or change color during frying! Finely chop the parsley and pepper and put in the oil where the garlic is fried, fry a little, then mix with the finished spaghetti. The dish may turn out a little spicy, and in this case a glass of good Italian wine will quickly put out the fire in your mouth!
Spaghetti with shrimps
Ingredients:
- 400 gr. spaghetti;
- about 200 grams of medium-sized shrimp;
- 1 carrot;
- 1 onion;
- 1 stalk of celery;
- 1 glass of dry white wine;
- juice of 1 lemon;
- 4 tablespoons olive oil;
- a handful of parsley leaves;
- pepper and salt to taste.
Preparation:
Wash and clean the shrimp. Chop the onion, carrot and celery, simmer the vegetables for 10 minutes in olive oil. Low heat. Then add the wine and wait until it evaporates. Now put the shrimp in the pan and pour in the lemon juice. Keep on the fire for about 10 minutes. Add salt and pepper. Cook the spaghetti "to the tooth" and add it to the pan with the sauce. Sprinkle with chopped green parsley, stir and arrange on plates.
Spaghetti with shrimps and cream
Ingredients:
- 300 g spaghetti,
- 1 rosette of romaine lettuce,
- 40 g butter,
- 200 g shrimp,
- 1 teaspoon tomato paste,
- 3 tablespoons of cognac,
- 350 ml cream,
- ground black pepper, salt to taste.
Preparation:
Boil the spaghetti. Drain the water. Chop the salad and simmer in 20 g of oil. Fry the shrimp in oil. Salt. Heat the tomato paste in a frying pan, add a little cognac, cream and simmer for 5 minutes. Salt and pepper. Add the salad and shrimp to the resulting sauce and simmer for another 2 minutes. Mix the spaghetti and sauce.
Spaghetti with meat ragout
Ingredients:
- 400 gr. spaghetti;
- 4 tablespoons olive oil;
- 500 g canned tomatoes without skin or tomato paste;
- 1 onion;
- 2 carrots;
- 1 stalk of celery;
- 300 g of ground beef;
- 1 glass of red table wine;
- salt and pepper to taste.
Preparation:
Finely chop the onion, carrot and celery. Pour some olive oil into a frying pan or saucepan and put it on the fire. When the oil heats up, put the chopped vegetables in there and simmer everything on low heat for about 10 minutes. At a minimum, the vegetables should soften during this time. Now add the minced meat, stir and continue to simmer for another 5 minutes, then pour in a glass of wine and continue to keep on the fire until the wine evaporates. Add the chopped tomatoes, stir and continue to simmer for about 30 minutes, covering the frying pan with a lid, occasionally checking the contents. At the end of cooking, add salt and pepper. Put them in a tureen or a wide bowl and add the pre-prepared stew on top. Stir. Our dish is ready!
Note:
1. This meat stew goes well with all types of pasta.
2. For meat stew, the minimum cooking time is 30 minutes. The longer it sits on the fire, the better the taste becomes. The stew is cooked on very low heat, it should not boil, but only bubble slightly.
Spaghetti with tuna sauce
Ingredients:
- 400 gr. spaghetti;
- 300 g tuna (canned - from a can);
- 1 onion;
- some olive oil;
- a small bunch of green young onions;
- pepper and salt to taste.
Preparation:
Peel the onion and cut into rings. Fry it in olive oil until golden brown. Open a can of tuna. Drain the juice and oil, mash the fish and add to the onion. Salt and pepper. Stir. Fry everything together for a few minutes over low heat. Cook spaghetti "to the tooth". Drain the water from them thoroughly. Place on a plate, add the previously prepared sauce, stir. Sprinkle with finely chopped green onions and serve.
