Itaalia (0)

ITALY
Pizza
When we think of Italian
cuisine, the first thought that
comes to mind is Pizza. Yes,
Italian Pizza is renowned the
world over.
1 tsp yeast (fresh or dried)
6 tbsp lukewarm water
½ tsp sugar
1 tbsp olive oil
1 cup plain flour
1 tsp salt
Mix together the yeast, water and sugar in a clean and dry bowl. If you are using
dried yeast, sprinkle over the water and sugar solution and mix till dissolved.
Leave this bowl in a warm place until a froth forms on the top. Then stir in the
olive oil.
In the meanwhile, sift together the flour and salt in a large bowl, mix these two
dry ingredients well. Now, if your yeast mix is ready, make a well in the centre of
the flour salt mix and pour the mixture in. Preferably with the hands, mix
together and knead to make smooth dough. Remember to knead for at least five
minutes, or until the dough is elastic and smooth to touch.
Wrap this dough in a greased plastic sheet and leave in a warm place for at
least an hour. The dough should be fermented and swollen to at least twice its
size in this duration.
Take it out of its wrapping, and knock it with your knuckles, again in a kneading
motion, to release any air bubbles
A traditional Italian meal will consist
of the following courses:
Anti-Pasto: This consists of
hot and cold appetizers.
Primo: This has
dishes like pasta,
risotto, or even soup.
This is the first
course.
Secondo: This contains
the main dish of fish or
meat.
Contorno: This is the
side dish of salad or
vegetables. A traditional
Italian menu will feature
salad after the main
course.
Dolce: This is the
dessert course.
Caffee: Here you will
be served a cup of
espresso.
Liqueurs: This
course is also
referred to as the
"Coffee Killer" course
where you will be
served grappa or
Farinata
3 3/4 cups of water
2 1/3 cups of chickpea flour
1 onion, medium
4 tbsp extra virgin olive oil
1 tsp salt
A big pinch of pepper
Pour the water into a bowl and then gradually add the chickpea flour. Mix this using a
wire whisk, and then add salt into it and allow it to stand for 4 hours at room
temperature or overnight. Remove any foam that forms on the top. Then, grease a
16-inch by 12-inch baking pan with oil, and then add 2 more tablespoons of oil into it.
Next, put the chickpea mixture into it, using a fork to mix it and the oil well. Sprinkle
the top with pepper. Then, cut the onion into thin slices. Heat 2 tablespoons of oil in a
pan and add the onion into it, cooking it for around 10 minutes on medium heat. Then
heat the oven to 400 degrees, top the farinata with the cooked slices of onion and
bake for about 20 to 25 minutes. Then, take it out of the oven and allow it to cool for
Pasta types
Long form pasta or strand pasta:
It appears spaghetti-like and can be
twisted around the fork. The strand
pasta can be round or flat and solid
or hollow.
Ribbon pasta: It is a sub-category
of long form (strand) pasta and has
flat cuts. Lasagne is the well-known
examples of ribbon pasta.
Tubular pasta: It is a short form
pasta that ranges from tiny to
jumbo, smooth or ridged, straight-
cut or diagonally cut. Manicotti is
some best known in tubular pasta.
Shaped pasta: It comes in
hundreds of regional varieties.
There are numerous ways to twist,
curl and shape the pasta. Farfalle
is example of shaped pasta.
Stuffed pasta: Stuffed pasta
includes agnolotti, tortellini,
mezzelune, ravioli, and "dumpling"
pasta like gnocchi.
Wines