Italian Recipes For Dummies. Amy Riolo
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Название: Italian Recipes For Dummies

Автор: Amy Riolo

Издательство: John Wiley & Sons Limited

Жанр: Кулинария

Серия:

isbn: 9781119863175

isbn:

СКАЧАТЬ healthful fats) as well as antioxidant-rich produce.

      In each chapter of this book, I give examples on how to pair dishes together so that the flavors build and complement one another. Most recipes have serving and pairing suggestions. A few points to remember — even though you are serving several courses in a meal, they should all go together in the sense that their flavors are complimentary. For example:

       If you serve a first course with tomato sauce, then the second course is usually roasted, grilled, or pan-fried (but without sauce).

       Saucy second courses are served with simply dressed first courses that don’t overpower them.

       Textures are also taken into consideration. Each meal should have a soft, saucy component, a fresh, crunch component, al dente pasta (if serving), as well as creaminess, which could come from a soup, a sauce, or a dessert.

      

It is important to remember that to an Italian, eating well is a priority, a daily pleasure that we’re able to enjoy often. For newcomers to a multicourse meal, it might seem intimidating. Once you begin experimenting, however, you will find an eating strategy that is as healthful as it is delicious.

      Base Recipes: The Backbone of the Italian Kitchen

      IN THIS CHAPTER

      

Learning the base recipes needed to recreate authentic Italian cuisine

      

Discovering how to fit these recipes into your daily life for better health and flavor

      

Becoming fluent in Italian culinary terms with a glossary

      RECIPES IN THIS CHAPTER

      

Molliche di pane/Fresh Bread Crumbs

      

Crostini

      

Bruschetta

      

Brodo di verdure/Homemade Vegetable Stock

       Brodo di pesce/Homemade Seafood Stock

       Brodo di pollo/Homemade Chicken Stock

       Brodo di carne/Homemade Meat Stock

      

Fagioli secchi/Dried Beans

      

Cannellini brasati/Braised Cannellini Beans

      

Lenticchie/Lentils

      

Pepperoni rossi arrostiti/Roasted Red Peppers

      

Passata di pomodoro/ Tomato Purée

      The recipes in this chapter are hardly anything to brag about. Despite their simplicity, however, they truly are the backbone of the Italian kitchen and having them on hand sets you up for success. Whenever I teach my Mastering Italian Certification Series cooking classes, I always start with these.

      In this chapter, you learn how to make fresh bread crumbs, crostini, bruschetta, stocks, beans and legumes, and to prepare fruits and vegetables in advance so you will be able to whip up marvelous Italian meals in minutes.

      Base recipes like those included in this chapter have long been the best friends of Italian home cooks. Setting out to make every component of the more intricate recipes can be challenging, so savvy homemakers traditionally took advantage of breaks in their schedule to stock their kitchens with time-saving basics. Even though most Italians work outside of the home nowadays, they still rely on these recipes to enable them to pull together authentic dishes whenever the mood strikes.

      Waste not: Making bread crumbs, crostini, and bruschette

      Because bread is so integral to the Italian culture (see Chapter 21), it is considered sacrilege to waste it. Artisan and homemade breads don’t last as long as commercially prepared breads do, because they are free of preservatives. After a day or two, real fresh bread should be hard, and then stale.

      

Use leftover bread to create bread crumbs, crostini, and bruschette. Making these items on your own saves time and money, while adding flavor to your recipes. In much less time than it takes to go to the store and purchase pre-made bread crumbs that are full of additives, you can simply put leftover bread in the oven and process it in a food processor. Homemade croutons taste better as well because they are fresher than what you buy in the store. In addition, homemade versions of these everyday items are free from unwanted chemicals and additives, so they are better for your health, too.

      Note: Bruschetta is said to be the most mispronounced of all Italian words. The correct pronunciation is broos/KEHT/tah (not broo/SHEH/tah). It is also important to note that Italian words that end with the vowel “a” change to an “e” ending for the plural form. Bruschetta becomes bruschette when plural, pizza becomes pizze, and so on.

      Savory СКАЧАТЬ