Transcript Mediterranean food. ppt - Cal State L.A. - Cal State LA

Mediterranean food
•Three continents (Europe, Asia, Africa), 15 countries
•Dry hot summers and cool pleasant winter
•Staples are wheat and rice
•Olive groves, fig trees, vineyard, almonds, walnuts, lemons,
apricots, etc are characteristic of local produce
•Traditional Mediterranean diet
derives 40% of total daily
calories from fat yet, people
have low incidence of chronic
diseases and high life
expectancy rates.
•Emphasis on variety of
minimally processed and
seasonally fresh locally grown
food
•Olive oil, grains (spaghetti),
fruits, vegetables, legumes, nut
oils and less red meat are
consumed. Plus fish was eaten a
few times a week (Omega-3
fatty acids). Moderate
consumption of wine (1-2 cups
per day) and cheese
Healthy Food Habits
Olives
•The first olive tree sprung in the
greater Mediterranean basin
•Greece was the first to started
cultivation of Olive tree in 3500BC
(Crete island)
•Olive tree became a symbol in
ancient Greece and olive oil used not
only for its valuable nutritional
quality but also for medicinal
purpose.
•Olive tree branch was awarded to
Olympic game winner along with
olive oils – 5 tons for the first place.
Olive Oil
• Rich in vitamins A, B-1, B-2, C, D, E, and K
and iron
• Beneficial to digest system; acts as a mild
laxative, and benefit people with heart
diseases; protects the stomach from ulcers;
treat urinary tract infections and gall balder
problems, slows down aging processes
• Beauty oil-body’s cells incorporate the fatty
acids from oil, making arteries more supple
and skin more lustrous
• Many herbs and spices added to olive oil to
prevent it from being oxidized and improve
its flavor (negative affect olive oil: garlic,
onion, peppers, peels of acidic citrus fruit)
Three Culinary regions
• North Africa (Morrocco: spices
boldly flavors food)
• Eastern Mediterranean (Egypt,
Greece, Israel, Lebanon, Syria,
and Turkey)
• Southern European (Italy, France,
Spain: wine and herb are central)
Egyptian dinning
Syrian food
Turkish dishes
Italy
Primary Mediterranean
climate, alpine climate
in far north and hot and
dry in the south
arable land: 31%
permanent crops:
10%
permanent pastures:
15%
forests and
woodland: 23%
other: 21% (1993
est.)
Cooking of Italy
• Is the cooking of regions,
each has distinct its style
and cultural (only after
1861 these regions were
became Italy)
• Two dominant aspects of
landscape: Mountain and
Sea. Long growing season
permit lush profusion of
fruit and vegetables
• Basic difference between
north and south (by
geography and historical
reasons)
Italian have continuous conscious intensive attention
to growing vegetables
• First agricultural books were written by
Romans
• Local specialty: best asparagus, spinach
(better than French which is better than
American), rice was so good that was
smuggled illegally out of the country by
Thomas Jefferson; plum tomato was reimported to U.S; Italian names of
vegetables: broccoli, zucchini, fava
beans, tender tasty peas (petits pois was
named by French by was from Italy);
• Because of good quality vegetables,
cooking veg. Is a simplest treatment.
The food of Italy is a function of the history of Italy
North: prosperous, fertile,
industrialized and affluent; using
butter as cooking fat, flat fresh
noodles made with eggs are favorite
form of pasta; veal is male calf
(female kept for milking); more and
Tribes
better coffee; more meat dishes;
South: parched, sparsely settled and
historically poorer; using olive oil
Etruscans
(cheaper), dried tubular pastas like
spaghetti and macaroni, more robust
and highly seasoned; veal is female
calf, male kept as drafting animal;
Greek
drink 1/5 of coffee that northerner
does; fish dishes;
Stone Age
Foundations of Italian cooling are
the three customs:
Etruscans (the north)
Greeks (the south)
Saracens
Saracens (the south)
Veneti
Origin of the three main influences
Etruscans: 3 theories:
(1) Entered Italy from some
unspecified territory to the
north
(2) it has always been there
(migrate from nowhere)
Tribes
(3) From Lydia (similar religions)
Greeks and
Saracens: came from east end of
Mediterranean where
countries shared the same
general type of cooking
(Byzantine)
Veneti
Etruscans
Greek
Stone Age
Saracens
Trademark food and
foreign influences
• Etruscans: polenta – a mush made from grain like
porridge or crumbly cake (in northern Italy once
occupied by Etruscans)
• Greek: fish chowder now called brodetto.
• Saracens: Millefoglie, rice, ice cream and sherbet
(learned from Hindus who learned from Chinese),
drying fruit, meat drying and salting
• America: contributed to new material-tomato, maize,
turkey, potato, peanut, vanilla, chocolate, Virginia
strawberry, string bean, pumpkin, Jerusalem artichoke.
• Normans: salt cod
Tuscany: the heart of Italy
• Purest Italy cooking
• Great attention paid to high quality
raw material
• Simple and avoid unnecessary
complications
• Beef: heaviest and tallest breed in
the world-named Chianina
• Beans: appears in every stage of
the meal except desert: soup, with
beef, fish, vegetables, side dishes,
etc.
• Chianti: wine.
Bologna: northern center
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One of the flattest and fertile part of mountainous Italy
(best Asparagus, cherries)
Richest food (Bologna the fat)
Veal
delicate pasta: Tagliatelle, tortellino, Lasagne,
cappelletti (the hat)-fresh made with eggs
ham : Parma ham (more later)
Sausages: mortadella (made of finely hashed/ground
heat-cured pork sausage which incorporates at least
15% small cubes of pork fat (principally the hard fat
from the neck of the pig). It is delicately flavored with
spices, including whole or ground black peppers,
myrtle berries, nutmeg, coriander and pistachios)
Cheese: parmesan cheese (the husband of Italy
cooking).
Vinegar: aceto Balsamico (herbs perfumed vinegar).
Parma Ham
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Parma ham is a type of dry-cured ham from the Parma region of Italy. It is one of the
most well-known varieties of prosciutto crudo, an uncooked ham
Parma ham is cured in Parma because of the unique geography of the place, which
ensure constant gentle breezes coming across the hills. More than two-hundred curing
facilities are found in Parma, and all the world’s Parma ham is made there.
Parma ham begins its life as a Duroc or Landrance pig, the only breeds which are
allowed to be turned into Parma ham. They are fed on full cereal diets, often enriched
with whey to give them added calcium. The pigs are sent to butchered and sent to the
curing house at about 26-30 pounds (12-14kg). They’re then trimmed down to the
classic ham leg shape. The ham skin is then wet salted, and the flesh itself is dry
salted, and the entire leg is hung in a refrigerator for about a week at between 34 and
39 degrees Fahrenheit (1 to 4 degrees Celsius), with humidity of around 80%.
At the end of the week, the excess salt is brushed off, and the Parma ham is put
through a round of quality control, where experts appraise the scent and texture of the
ham. Ham that makes it through this quality control is salted again, and placed in
another cold chamber, this time at 34 degrees Fahrenheit (1 degree Celsius) with
humidity of 60%. The ham remains in this chamber for two weeks.
Next, the Parma ham is rested. It is placed in a chamber with humidity of 75%
between 34 and 41 degrees Fahrenheit (1 to 5 degrees Celsius) and left there for eight
weeks or so. The hams are then rinsed with warm water, to get rid of most of the
excess salt. When they’ve dried, they are placed in the actual curing chambers, where
they will remain for three more months. The curing chambers are not artificially
cooled or humidified, and are at the whim of nature to dictate how the ham cures,
assisted a bit by people opening and closing windows to regulate the temperature as
best they can.
During this penultimate curing the Parma ham is also covered in a mixture called
suino, which contains salt and pepper, lard, and occasionally a bit of ground up rice.
This keeps flies off of the meat, and stops it from drying too quickly. Coating the
meat is all done by hand, and there are scores of workers whose job consists solely of
dipping their fingers in the lard pots and reapplying the mixture.
Finally, the Parma ham is moved into a cellar, where it will finish curing in the dark.
They’ll stay in the dark for a year or more, before being tested for final quality, and
ultimately branded with a seal of approval. Parma ham in Europe is usually sold on
the bone, where it will keep maturing and becomes even more delicate over time. For
export, however, it is usually stripped and packed, making it somewhat rougher in
texture.
Venice and the Northeast
• Austrian, German, Hungarian, Slavic,
Balkan, and tourist influences
• Herbs and spices; food are colorful
• Known for scampi (preparing lightlybreaded seafood with butter and
garlic)
• Liver sautéed with onion; rice with
peas (Risi e bisi); polenta
• Numerous rice dishes, with meat, fish,
vegetables
• Fish: salt and dried cod, eels, oyster,
crabs, sardines, mackerel, sole,
crayfish, mussels, cuttlefish family
Genoa and Liguria
• Herbs and vegetables are basic to the
local cuisine (little spices) “result of
sailor’s yawning for fresh green
foods when they return home”
• Pesto sauce (from basil and cheese)
• Staple food is from sea: mussels,
clams (sea truffle-eaten raw with
lemon juice), varieties of fish
(dolphin).
• Ravioli (rubbish or leftover)
• Cappon magro (sea food and veg.
Salad)
Milan and Lombardy
• Slow cooking over a low
steady fire (hearty meal before
or after opera)
• Wheat, millet, barley,
sorghum, rice are staple.
• Plenty of pasture land
produces butter, cheese:
Gorgonzola (creamy), Bel
Paese (soft), mascarpone
(fresh cream cheese); branzi
and taleggio (soft, runny),
crescenza, robiola,
Milan and Lombardy-continue
• Ossobuco: veal shank
• Panettone: egg-yellow
cake
• Stufato (beef stew)
• Risotto alla milanese: rice
dish
• Mostarda (fruit with
syrup) and torrone
(almond flavored dessert)
Naples and the Deep
South
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Culinary capital of the south
Pizza (27 different kinds), macaroni, spaghetti
Classical pizza is a disk of rough leavened
dough, saturated with olive oil, and filled with
diced mozzarella cheese (buffalo milk), bits of
fresh tomato or tomato paste, oregano (or basil
or other herbs), an usually anchovy fillets
(sometime garlic is added)
Wheat, maize, millet, oyster cultivation
Favor vegetables are tomatoes, eggplant,
artichokes, and peppers.
Fish stews or vegetable soup with pasta (inland
areas)
Sweets: sfogliatelle (cream or chocolate or jam
inside), babá (rum cake), ice creams
The islands
• Sicily: a mountainous island; Sardinia: a rolling
land of low hills
• Staple: pasta and bread and imaginative efforts
to make a little go a long way.
• Tuna and swordfish, and other all kinds of fish,
shell fish; anchovy is a favor.
• sheep, wine, beef, pork and lamb (not much
meat in Sicilian’s diet though).
• Corda : sheep tripe grilled or stewed with peas
and beans
• Casu marzu: rotten cheese (worm filled)
• Fiore sardo: Sardinian’s preferred cheese (from
Sardinian sheep)
• Pasta con sarde (pasta with sardines), farsu
magru (beef or veal roll stuffed with hard
broiled eggs and spices), caponata (eggplant
with tomato sauce)
Three key techniques for
preparing base
• Battuto: comes from the verb battere, means
“to strike”. Cut-up (finely) mixture of
ingredients such as lard, parsley, onion,
garlic, celery, carrot, etc.
• Soffritto: Battuto is sautéed in a pot or skillet
until onion becomes translucent (first into
pot) and garlic (second) becomes colored a
pale gold.
• Insaporire:”bestowing taste”. It adds usually
vegetables, which is critical ingredient in
most first courses to the soffritto until they
are completely coated with the flavor of the
base. May also include grounded meat.
Components
• Anchovies: dissolving into cooking juices of a roast,
sauce for pasta, with mozzarella, dips for raw
vegetables, green sauces served with boiled meats or
fish.
• Balsamic vinegar: specialty in the province of
Modena (north of Bologna), use sparingly, a few
drops on the top for final touch.
• Basil for pesto;
• Bay leaves in pasta sauces for preserved foods,
marinades meat for barbecue
• Beans: soup
• Bottarga: roe of the female thin-lipped gray mullet,
which has been extracted with its membrane intact,
salted, lightly pressed, washed and dried in the sun.
It is spicy and briny, added to green salad, boiled
cannellini, or serve as appetizer on thin, toasted
rounds of buttered bread with a slice of cucumber,
grated and tossed in pasted (never cooked)
Components (continue)
• Bread crumbs: made from good stale bread
with nothing added, very dry and gummy,
tossed in pasta.
• Broth: used for risotto, soups, braising meat
and vegetables. Made principally meat and
some bones veal, beef, chicken).
• Capers: in sauces for pasta, meat, fish, in
stuffing's.
• Fontina: unpasteurized milk of cows that
graze on mountain meadows in the Alpine
region of Italy that adjoins France and
Switzerland. Melting in fonduta, over
gratinéed asparagus, bind a slice of
proscuotto to a sautéed scallop of veal.
• Garlic
• Marjoram: herb (sweet pine and citrus flavor)
used in pasta sauce, savory pies, stuffed
vegetables, seafood salad.
• Mortadella: sausage.
Components (continue)
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Buffalo-milk mozzarella
Nutmeg
Extra virgin olive oil
Pancetta: beacon
Parmesan
Flat-leaf parsley
Black papper
Dried porcini mushrooms
Proscutto: salted and air cured hog’s thigh
or ham
• Radicchio: bright-red veg.
• Radicchietto: small/young greens
• rice
Components (continue)
• Rocotta: recooked cheese
• Romano cheese: from sheep
milk, sharp and pungent
• Rosemary
• Sage
• Tomatoes
• Truffles: underground fungi,
developed close the roots of
oaks, poplars, hazelnut trees
and certain pines.
• Tuna
• Veal scaloppine
appetizers
Pesto Stuffed Potatoes
Mushroom Risotto
Sea Bass filet
references
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http://www.mediterraneandiet.gr/oliveoilhistory.html
http://www.trincoll.edu/~jvillani/Mediterranean.htm
http://www.cuisinenet.com/glossary/med.html
Hazan, M., 2003: Essential of Classic Italian Cooking.
Alfred A. Knopf, New York, pp688.
• Root, W., 1971: The Food of Italy. Atheneum, New York,
pp750.
• Root, W., 1974: The Cooking of Italy. Time-Life, New
York, pp208.