Transcript Italian cuisine

Italian cuisine
T - 24
Avanesov
Italian cuisine is one of the
most popular cuisines in the
world. People like Italian food
not only taste but also for
healthy. All ingredients for
Italian dishes are fresh and rich
in vitamins. For example olive
oil often used in salads, pastas,
garnish and main dishes
contains vitamins A, E, D and
can help to reduce blood
cholesterol.
Avanesov
The most characteristic and ancient element of Italian cuisine are basil,
cheese, tomatoes, which are used in most dishes.
Avanesov
Typical Italian dishes
Avanesov
Risotto
Risotto is a north
Italian rice dish cooked
in broth to a creamy
consistency. The broth
can be derived from
meat, fish, or vegetable.
Many types of risotto
contain butter, wine and
onion. It is one of the
most common ways
of cooking rice in Italy.
Avanesov
Minestrone is a thick soup of Italian origin made with vegetables,
often with the addition of pasta or rice. Common ingredients
include beans, onions, celery, carrots, stock, and tomatoes.
Minestrone
Avanesov
Pasta
There are many types of pasta’s shapes and lot types of salsa.
Salsa is a sous for a pasta.
4 cheese
Bolognese
Seafood pasta
Neapolitana
Carbonara
Avanesov
Lasagna
Lasagna are wide, flat-shaped pasta, and
possibly one of the oldest types of pasta.
Lasagna
originated
in
Italy,
traditionally ascribed to the city of
Naples, where the first modern recipe
was created and published and became
a traditional dish.
Traditional lasagna is made by interleaving layers of pasta with layers of sauce, made with
bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to
find lasagna made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g.,
ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini,
mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the
lasagna are oven-baked.
Avanesov
Pizza
Pizza is an oven-baked flat bread generally topped with tomato sauce and
cheese. It is commonly supplemented with a selection of meats, vegetables and
condiments. The modern pizza was invented in Naples, Italy, and the dish and its
variants have since become popular in many areas of the world.
Avanesov
Parmigiana
Parmigiana is an Italian dish made with a shallow or deep-fried sliced filling, layered with
cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant is the
earliest version. Other variations may include chicken, veal, or another type of meat cutlet
or vegetable filling. The origin of the dish is unclear; it is claimed by both the Southern
regions of Campania and Sicily, and by the Northern province of Parma.
Avanesov
Ravioli
Ravioli are a type of dumpling composed
of a filling sealed between two layers of
thin pasta dough. Usually served either
in broth or with a pasta sauce, they
originated as a traditional food in Italian
cuisine. Ravioli are typically square,
though other forms are also used,
including circular or semi-circular. Other
related filled pastas include the ringshaped tortellini and the larger tortellini.
Avanesov
Italian beverages
Kirillova
Italian coffee
When thinking about Italian
coffee, espresso is the first
word that comes to one’s mind.
In Italia, when you order un
caffe, you will automatically be
served an espresso. This is
small cup of very strong coffee.
If you prefer your coffee a bit
less strong, you will have to
order a caffe americano, an
espresso to which hot water has
been added.
Kirillova
Here are the typical coffee drinks you will
find in Italia yet:
Caffe ristretto: an even more condensed version of an espresso.
Caffe macciato: an espresso with a drop of milk.
Caffe lungo: where more water is let through the ground coffee (about 40ml).
Cappuccino: 1/3 espresso with 1/3 of steamed milk and 1/3 of foamy milk.
Caffe Hag: a decaffeinated coffee.
Caffe corretto: an espresso with a drop of liquor.
Caffe freddo: espresso shaken with ice and sugar and served in a glass.
Caffe latte machiatto: this is basically hot milk mixed with coffee and served in
a glass.
Kirillova
Aperitifs
Martini, Cinzano exists as white, sweet or dry, and
red vermouth, and is originally from Turin.
Campari-this is a bitter was created in Milan. It can
be served undiluted or mixed with mineral water,
soda, white wine or gin.
Aperol-another brand of aperitif, which is made of
bitter orange, gentian and rhubarb.
Prosecco is also served for aperitif as a local
equivalent to champagne.
Kirillova
Italian liqueurs and
digestives
A sheer variety of digestive
beverages are available in
Italy. These digestives, are
either hard drinks, such as
grappa, or liqueurs, alcohols
infused with herbs or other
aromas, such as amari.
Kirillova
Digestives, liqueurs and liquors
Amaretto is a Italian sweet liqueur from Sassello. It is made from a base of various aromas and caramel.
Amaro is a variety of Italian herbal liqueur. Amari are typically produced by macerating different aromas, such
as herbs, roots, flowers, bark ana spices in alcohol, blended with sugar syrup. (Averna, Lucano, Montenegro,
Cynar, San Morzano..)
Disaronno is a brand of Italian liqueur is an infusion of apricot kernel essential oil flavored with seventeen
selected herbs and fruits.
Limoncello is a traditional lemon liqueur.
Fragolino, Maraschino, Nocino, Meloncello are Italian liqueurs made of strawberries, cherries, nuts and
melons respectively.
Mirto is a sweet Sardinian liqueur, obtained from the myrtle plant through are alcoholic maceration of the
berries or the leaves.
Sambuca is an Italian anise-flavoured liqueur, produced from the infusion of witch elder bush and licorice,
sweetened with sugar and enhanced with a combination of herbs and spices.
Galliano is a traditional Milan liqueur made from about thirty ingredients such as herbs and spices.
Grappa is a popular Italian digestive. Grappa is a liquor made from fermented peels, seeds and stems of grapes.
Kirillova
Popular Italian Dishe’s recepies
Torsomaev
Spaghetti carbonara
Ingredients:
• 250g of pancetta
• 2 egg yolks
• 500g of spaghetti
• Oliva oil
• 250g of grated pecorino
• Pinch of salt and pepper
Method o cooking:
1. Cook the spaghetti in a large saucepan of salted boiling water until al dente.
2. Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the pancetta, fry
until brown and then remove the pan from the heat.
3. Wait until pancetta is cool and add egg yolks and pecorino. Season with a pinch of pepper and mix well.
4. Once the spaghetti is cooked, drain it. Put spaghetti on the plate and immediately pour over the egg
mixture on the top of it. Cheese will melt under the heat of spaghetti making a tasty souse.
5. Dish is ready for serving.
Torsomaev
Melanzane parmigiana
Ingredients:
• olive oil
• 3 garlic cloves, crushed
• 3 thyme sprigs
• 8 large sage leaves, finely chopped
• 1600g cans chopped tomatoes
• 3 tbsp red wine vinegar
• 3 tbsp golden caster or granulated sugar
• 6 large aubergines, sliced on long thin pieces
• 100g parmesan, finely grated
• 85g white breadcrumbs
• 50g pine nuts
• 250g of mozzarella, torn into small chunks
• handful basil leaves
Method of cooking:
1.
Heat the oil in a large frying pan (or wide saucepan), add
the garlic, thyme and sage, and cook gently for a few min.
Tip in the tomatoes, vinegar and sugar, and gently simmer
for 20-25 min until thickened a little.
2.
Meanwhile, heat a griddle (or frying) pan. Brush the
aubergine slices on both sides with olive oil and griddle.
Then remove it to a plate.
3.
In a large baking dish, spread a little of the tomato sauce
over the base. Mix 25g of the Parmesan with the
breadcrumbs and pine nuts, and set aside. Top the sauce
with a layer or two of aubergine slices, then season well.
Spoon over a bit more sauce, then scatter over some
mozzarella, Parmesan and basil leaves. Repeat, layering
up – and finish with the last of the tomato sauce. Scatter
over the cheesy breadcrumbs and chill for up to 24 hrs, or
bake straight away.
4.
Heat oven to 200C. Bake for 30-40 min. Rest for 10 mins,
then scatter with basil leaves and serve with salad and
focaccia.
Torsomaev
Classic beef carpaccio
Ingredients:
• 250g piece of best-quality trimmed beef fillet
• 2 tablespoons truffle oil or extra virgin olive oil
• 2 tablespoons toasted pine nuts
• 2 tablespoons of chopped chives
• 1/2 cup (40g) of shaved parmesan
• Wild rocket salad leaves and lemon wedges, to serve
Method of cooking:
1. Enclose the beef tightly in plastic wrap and freeze for 30 minutes (this will make it easier to
thinly slice).
2. Unwrap the beef and slice very thinly, using a sharp knife. Place the slices of beef between
sheets of plastic wrap and flatten them out with a rolling pin.
3. Arrange 4 or 5 slices of beef on each serving plate and drizzle with oil. Season well with sea
salt and freshly ground black pepper, then scatter with pine nuts, chives and shaved
parmesan. Serve with wild rocket salad leaves and lemon wedges.
Torsomaev
Italian desserts
Maslennikov
Italian desserts ulterior motive conquered the whole world - they
combine the refinement of taste, ease of preparation, freshness and
naturalness of the original products. In Italy, there are hundreds and
even thousands of recipes for cookies, sweet breads, pastries, cakes and
desserts. Every region of the country is famous for its special dessert,
cooking traditions which are carefully preserved and passed down from
generation to generation.
Maslennikov
Tiramisù
Italian layered dessert,
which is composed of the
following ingredients:
mascarpone cheese,
coffee, eggs, sugar and
biscuits Savoiardi.
Maslennikov
INGREDIENTS
Sugar - 170 g (3/4 cup)
Brandy - 3 tbsp
Dark chocolate - 80 g
strong Coffee - 250 ml
mascarpone Cheese - 300 g
eggs - 5 pcs Cookies
Savoyardy - 36 pcs
PREPARATION
• Separate the yolks from the whites. Yolks carefully rub with half
the sugar. This can be done using a mixer. Grains of sugar should
not be felt.
• Add yolk mixture of mascarpone and mix.
• Proteins beat in until large bubbles. Continuing to whisk,
gradually add the second half of the sugar. Beat the whites into
the dense foam and gently, parts, stir in the cheese-yolk
mixture.
• Coffee mix with brandy. Biscuits dipped in coffee and spread in a
rectangular shape so that the bottom was completely closed.
• Top with half of the cooked cream. Smooth the surface. Put a
second layer of moistened coffee cookies on it to distribute the
remaining cream. Cover with cling film form and place in
refrigerator for 8-10 hours.
• Before serving, grate the chocolate on a fine grater and sprinkle
on top of the tiramisu. You can also sprinkle with sifted through
a sieve cocoa powder.
Maslennikov
Sabayon
One of the most famous desserts of
Italian cuisine, egg cream with wine.
Whipped egg yolks with sugar until
white foam, then add the wine for
flavor rum and cinnamon. The
resulting mixture is whipped in a water
bath until foaming. Served in a glass
decorated with icing sugar with biscuits
or fresh figs.
Maslennikov
INGREDIENTS
PREPARATION
• Fry hazelnuts, stirring constantly, on a dry hot skillet 6
min. Then coarsely chop with a knife.
Protein - 3
• Proteins whisk in the foam, add the coffee.
Instant coffee - 1 tbsp.
Continuing to whisk, gradually sprinkle in sugar. Whisk
2/3 cup sugar
in stable foam, add the nuts and stir very gently
silicone spatula from the bottom up. Spread the
Hazelnuts - 50g
whipped mass 2 cm layer on a baking sheet covered
600ml of cream fat content of with parchment and place in preheated to 90 ° C oven
35%
for 3 hours. Then remove and cool completely.
Different berries - 500g
• Split mold with a diameter of 28 cm Cover the sheet
of parchment. The cooled meringue smash into small
pieces. Whip the cream in a thick foam. Add pieces of
meringue, mix gently.
• Put in the form of one-third of the whipped cream on
top spread an even layer of half the berries. Put
another third of cream and the remaining berries and
then the remaining cream. Cover the cake with cling
film, put a plate and press gently. Place in the freezer
for 18-20 hours.
Maslennikov
Panna cotta
The literal translation of this delicacy
with Italian language sounds like
"cooked cream", but in fact it is
rather creamy pudding with the
addition of different ingredients. For
cooking cream with sugar and vanilla
heated and cooked over low heat for
15 minutes. Gelatin is added to the
pulp mixture is then poured into
molds after cooling to spread from
the mold plates. Panna cotta served
in small portions with fruit sauces
and pieces of fruit or berries, as well
as chocolate or caramel sauce.
Maslennikov
INGREDIENTS
Strawberry juice - 50 ml
Sugar - 50g
Chocolate - 20-30 g
Strawberry - 4 pcs.
Natural vanilla - 1 pod
Gelatin sheet - 15 g
33% fat cream - 500 ml
PREPARATION
Gelatin is put in the water (30-40 ml) to swell for
a time specified on the package. Cream mixed
with sugar and vanilla. Boil for 1-2 minutes. Cool
slightly. Add gelatin, leaving little for juice. Juice
and mix well to warm up with gelatin. Slightly
creamy mass mixed with chocolate until it
dissolves. In the molds in the form of hearts (and
it is possible and all, even by the glass) to put
sliced ​strawberries, pour juice and gelatin
mixture. Put in the fridge to cool. Then pour the
creamy mass as completely cool. Pour chocolate
mixture on top. Keep in refrigerator for at least 4
hours, until complete solidification. Before
serving, omit the bottom of the molds for a few
seconds in boiling water, turn the hearts on a
dish.
Maslennikov
Granita
dessert, which is crushed fruit ice with
sugar. Kind of sherbet, but has a denser
structure In the preparation of different
ways frozen - looser dessert options are
preparing the car for the ice cream, but
for denser ice scraped from the walls of
the freezer for separate crystals.
Maslennikov
INGREDIENTS
Lemon juice - 2 tbsp.
Strawberries - 10 pcs.
Filtered water - 200 ml
Fructose or sorbitol - 125 g
PREPARATION
Wash strawberries, remove the stalk and dry on
paper towels. Put the strawberries in a blender,
add fructose, water, and lemon juice. Beat blender
until a homogeneous puree. Pour the strawberry
ice cream mass in the thicket and beat for 10-20
minutes. Thereafter decomposed by weight
batchwise cups and refrigerated hold 30 minutes.
If you are preparing granite without ice cream.
Pour the strawberry mixture into a plastic
container, close the lid and put in the freezer for 2
hours: podmerznet weight, but do not freeze.
After 2 hours, remove the form and mix it with a
fork. Again, store in a refrigerator for 6-8 hours.
Then again, remove the form and leave it for 10-15
minutes, then whisk with a fork until strawberry
splendor.
Maslennikov
The End