Archive for May, 2009
Ernest Tang asked:
Italian cooking is celebrated around the world as there are truly varied and delightful as well as feast for the eyes. The preparation and cooking involved in Italian cooking may seem complicated but once you master the finer points, everything is straightforward. Italian cuisine ranges from pastas to breads and to the most epicurean of dishes. It is foodie dream and attainment to master the fine art of the fame dishes.
The cuisine is not just about pastas and pizzas as there are ample gourmet dishes and fine Italian cooking that you can relish. It makes use of lots of fresh vegetables and olive oils on top of herbs making them a very healthy type of fare. To get healthy Italian cooking, it is all in the ingredients and it is simpler than you would like to think.
There is not a lot of difficulty if you desire to master fine Italian cooking techniques and you can attempt by cooking a starter dish such as Antipasto which is a hearty spread by itself. The recipe is simple although cooking Antipasto involves cold cuts of meat on top of cheese, salami as well as marinated vegetables.
Italian dish is not complete devoid of salad and the ingredients are typically healthy with olives and heaps of fresh vegetables in addition to zucchini, onions and beans. You can have other dollop of healthy Italian cooking by sampling their famous Italian stews and soups. The stews and soups contain ample amount of pulses, vegetables, and chickpeas on top of beans and lentils that are ideal for your health. Examples of such soups are basil, tomato and broccoli.
After sampling all these healthy dishes, you can check out Frittata which is an Italian type of omelet that is full of vegetables. The ingredients can comprise tomatoes, herbs, onions in addition to salami and chicken. Frittata is a side dish to salads and soups and is frequently served in place of bread.
With a full meal, you can then look forward to desserts that are healthy. One of the celebrated Italian desserts is Gelato that is low in carbohydrate.
In the realm of healthy Italian cooking, you can acquire certain tips that help you to create such delectable dishes. With those useful tips, you can prepare hearty and fine feasts for your loved ones. Through informed preferences and eating healthily, you can appreciate the fine art of Italian cooking.
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Italian cooking is celebrated around the world as there are truly varied and delightful as well as feast for the eyes. The preparation and cooking involved in Italian cooking may seem complicated but once you master the finer points, everything is straightforward. Italian cuisine ranges from pastas to breads and to the most epicurean of dishes. It is foodie dream and attainment to master the fine art of the fame dishes.
The cuisine is not just about pastas and pizzas as there are ample gourmet dishes and fine Italian cooking that you can relish. It makes use of lots of fresh vegetables and olive oils on top of herbs making them a very healthy type of fare. To get healthy Italian cooking, it is all in the ingredients and it is simpler than you would like to think.
There is not a lot of difficulty if you desire to master fine Italian cooking techniques and you can attempt by cooking a starter dish such as Antipasto which is a hearty spread by itself. The recipe is simple although cooking Antipasto involves cold cuts of meat on top of cheese, salami as well as marinated vegetables.
Italian dish is not complete devoid of salad and the ingredients are typically healthy with olives and heaps of fresh vegetables in addition to zucchini, onions and beans. You can have other dollop of healthy Italian cooking by sampling their famous Italian stews and soups. The stews and soups contain ample amount of pulses, vegetables, and chickpeas on top of beans and lentils that are ideal for your health. Examples of such soups are basil, tomato and broccoli.
After sampling all these healthy dishes, you can check out Frittata which is an Italian type of omelet that is full of vegetables. The ingredients can comprise tomatoes, herbs, onions in addition to salami and chicken. Frittata is a side dish to salads and soups and is frequently served in place of bread.
With a full meal, you can then look forward to desserts that are healthy. One of the celebrated Italian desserts is Gelato that is low in carbohydrate.
In the realm of healthy Italian cooking, you can acquire certain tips that help you to create such delectable dishes. With those useful tips, you can prepare hearty and fine feasts for your loved ones. Through informed preferences and eating healthily, you can appreciate the fine art of Italian cooking.
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Dave Owen asked:
If you are looking for the perfect combination of great food and the vegetarian principals, you need to experience Italian vegetarian cooking. You can have your favorite foods and still not violate your basic vegetarian guidlines. If you are new to the vegetarian lifestyle or have been practicing the discipline for years, you will enjoy some treate Individuals can enjoy some great recipes that embrace Italian vegetarian cooking.
To get started, you can enjoy some of several appetizers like Panzanella Salad, Rotini Salad with Feta Cheese and Black Olives, Italian Potato Salad with Sun Dried Tomatoes, Pecorino and Basil Crostini, Rocket (Arugula) or Baby Corn Panzerotti, and Tomato Bruschetta.
Moving on you can add one of many pasta dishes to your vegetarian cooking regime. Some of these dishes are old favorites and some are brand new. These include Eliche Arrabbiata, Linguine with Spinach Pesto, Rigatoni with Gorgonzola, Fusilli with Sun dried Tomato Pesto, Courgette, Spinach and Wild Mushroom Lasagne, Cannelloni with Ricotta Cheese in Red Wine Sauce, Manicotti with Artichokes in Green Tomato Sauce, Capellini in Tomato and Basil Sauce, Conchiglie Genovese with Coriander Pesto, Spicy Vermicelli with Oyster Mushrooms, Macaroni with Cheese, Fettuccine In Creamy White Sauce, Tagliatelle with Tomato Sauce, Penne Pesto, Spaghetti with Olive Oil and Garlic, Farfelle Marinara, and Pasta Primavera. There are also several gnocchi dishes that you can enjoy. They are Gnocchetti in Pomodoro Sauce, Potato Mushroom and Chives Gnocchi, Spinach and Ricotta Cheese Gnocchi, and Pumpkin and Semolina Gnocchi.
Something else that you may enjoy is risottos. If you have not tried them, here are some choices that will provide a nice introduction. Some of these dishes include Risotto Alla Pomodoro, Risotto Alla Milanese, Risotto with Porcini Mushrooms, and Baked Brown Rice with Roasted Vegetables. You may also also enjoy trying the different sauces that are available. These include Almond Butter Sauce, Basil Garlic Sauce, and Herbed Mushroom Sauce.
The use of vegetables in Italian cooking is very pleasant. Some of the more suculant are Eggplant Parmigiana, Zucchini Corn and Tomato Au Gratin, and Vegetables and Beans Alla Veneziana.
Another way to enjoy your vegetables is on a vegetarian pizza. You can start with a Fresh Dough Pizza Base. To this, add one of these toppings such as Thin Crust Gourmet Vegetarian Pizza, Deep Pan Pizza Margherita, Cheese and Mushroom Calzone, or Spinach and Feta Cheese Stromboli.
To finish off your meal, you can add a vegetarian dessert. Some of these are Risotto and Rocket Pie, Vegetable and Rice Timbale, Red Pepper and Spaghettini Flan, Tiramisu, Lemon Vanilla Panna Cotta with Wine and Fresh Cherry Sauce, and Strawberry Cheesecake.
Whether you are new to vegetarian dinning or have been enjoying this type of food for some time, you can enhance your experience by adding Italian vegetarian dishes to your cuisine.
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If you are looking for the perfect combination of great food and the vegetarian principals, you need to experience Italian vegetarian cooking. You can have your favorite foods and still not violate your basic vegetarian guidlines. If you are new to the vegetarian lifestyle or have been practicing the discipline for years, you will enjoy some treate Individuals can enjoy some great recipes that embrace Italian vegetarian cooking.
To get started, you can enjoy some of several appetizers like Panzanella Salad, Rotini Salad with Feta Cheese and Black Olives, Italian Potato Salad with Sun Dried Tomatoes, Pecorino and Basil Crostini, Rocket (Arugula) or Baby Corn Panzerotti, and Tomato Bruschetta.
Moving on you can add one of many pasta dishes to your vegetarian cooking regime. Some of these dishes are old favorites and some are brand new. These include Eliche Arrabbiata, Linguine with Spinach Pesto, Rigatoni with Gorgonzola, Fusilli with Sun dried Tomato Pesto, Courgette, Spinach and Wild Mushroom Lasagne, Cannelloni with Ricotta Cheese in Red Wine Sauce, Manicotti with Artichokes in Green Tomato Sauce, Capellini in Tomato and Basil Sauce, Conchiglie Genovese with Coriander Pesto, Spicy Vermicelli with Oyster Mushrooms, Macaroni with Cheese, Fettuccine In Creamy White Sauce, Tagliatelle with Tomato Sauce, Penne Pesto, Spaghetti with Olive Oil and Garlic, Farfelle Marinara, and Pasta Primavera. There are also several gnocchi dishes that you can enjoy. They are Gnocchetti in Pomodoro Sauce, Potato Mushroom and Chives Gnocchi, Spinach and Ricotta Cheese Gnocchi, and Pumpkin and Semolina Gnocchi.
Something else that you may enjoy is risottos. If you have not tried them, here are some choices that will provide a nice introduction. Some of these dishes include Risotto Alla Pomodoro, Risotto Alla Milanese, Risotto with Porcini Mushrooms, and Baked Brown Rice with Roasted Vegetables. You may also also enjoy trying the different sauces that are available. These include Almond Butter Sauce, Basil Garlic Sauce, and Herbed Mushroom Sauce.
The use of vegetables in Italian cooking is very pleasant. Some of the more suculant are Eggplant Parmigiana, Zucchini Corn and Tomato Au Gratin, and Vegetables and Beans Alla Veneziana.
Another way to enjoy your vegetables is on a vegetarian pizza. You can start with a Fresh Dough Pizza Base. To this, add one of these toppings such as Thin Crust Gourmet Vegetarian Pizza, Deep Pan Pizza Margherita, Cheese and Mushroom Calzone, or Spinach and Feta Cheese Stromboli.
To finish off your meal, you can add a vegetarian dessert. Some of these are Risotto and Rocket Pie, Vegetable and Rice Timbale, Red Pepper and Spaghettini Flan, Tiramisu, Lemon Vanilla Panna Cotta with Wine and Fresh Cherry Sauce, and Strawberry Cheesecake.
Whether you are new to vegetarian dinning or have been enjoying this type of food for some time, you can enhance your experience by adding Italian vegetarian dishes to your cuisine.
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SpainVIPtravel asked:
From a 5 centuries old Med Olive Grove, discover more about the fascinating world of olives and olive oil - Spanish olives, italian olive oil cooking,Spanish food info,.Spanish olives, italian olive oil cooking, organic olive oil, Spanish food info, extra virgen olive oil, dan o'beirne, healthy fitness travel, learn about food & cooking, www.magicalspain.com, http
Kansieo.com
Tim Roseland asked:
Italian food will be very important to you during and after your vacation in Italy. Most people are usually surprised by the diversity of food in Italy, especially if they expect to eat pizza, pasta and spaghetti during their time their. You may get your fill of these classics while you are in Italy, but you will also want to make sure you get your fair share of local delicacies too. Make sure the food you eat is made from locally grown ingredients, and make sure you pair the food with some great wine and you will be experiencing Italy at its best.
Italian food is classed into 3 regional types. Northern, Central and Southern. While visiting Northern Italy, you will find that the food here is less Italian than you would expect. For example they use less olive oil and more butter. They also eat more rice and corn polenta here than pasta, and tomato sauce is not used very often. Northern Italian food also includes a lot of wild game found in the countryside. These include wild fowl, rabbit and quail. Northern Italy also has some coastal towns as well as some towns and villages near streams and rivers. So if you visit Northern Italy during your Italy vacation, you may eat a lot of seafood and fish.
What we know as Italian food comes from Central Italy. Olive oil, cheeses and rich tomato sauces all hail from central Italy. The coastal areas here are also well known for seafood. Italian cooking was said to have been born in Tuscany, which is a region in Central Italy. Some of the best olive oil comes from Southern Italy. But very little of it is exported so make sure you sample the olive oil here during your Italy vacation. Naples, a city in this area is well known for its pizza and southern Italy as a whole grows a lot of citrus fruits and has many vineyards. Some of the best wines in the world come from Southern Italy.
You may eat at several local restaurants during your vacation in Italy. However one of the best ways to sample some of the different food that Italy has to offer during your vacation is to take a cooking class, or make your vacation a culinary one. Many of these classes and culinary vacations include going on a winery tour or wine tasting events. Cooking classes can range from a few hours, to half a day and they range in price from about $150 to $250. Many of these are hosted by families in homes or small inns. Some of these classes are taught by excellent chefs many of whom have written Italian recipe books and manage restaurants. They will teach you which food goes with which wine to make for a delicious meal. During your Italy vacation you can also learn how to make your own homemade spaghetti and authentic tomato sauce.
No matter which region of Italy you find yourself in, you are in for a culinary treat. Remember to book your vacation at myroadtotravel.com
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Italian food will be very important to you during and after your vacation in Italy. Most people are usually surprised by the diversity of food in Italy, especially if they expect to eat pizza, pasta and spaghetti during their time their. You may get your fill of these classics while you are in Italy, but you will also want to make sure you get your fair share of local delicacies too. Make sure the food you eat is made from locally grown ingredients, and make sure you pair the food with some great wine and you will be experiencing Italy at its best.
Italian food is classed into 3 regional types. Northern, Central and Southern. While visiting Northern Italy, you will find that the food here is less Italian than you would expect. For example they use less olive oil and more butter. They also eat more rice and corn polenta here than pasta, and tomato sauce is not used very often. Northern Italian food also includes a lot of wild game found in the countryside. These include wild fowl, rabbit and quail. Northern Italy also has some coastal towns as well as some towns and villages near streams and rivers. So if you visit Northern Italy during your Italy vacation, you may eat a lot of seafood and fish.
What we know as Italian food comes from Central Italy. Olive oil, cheeses and rich tomato sauces all hail from central Italy. The coastal areas here are also well known for seafood. Italian cooking was said to have been born in Tuscany, which is a region in Central Italy. Some of the best olive oil comes from Southern Italy. But very little of it is exported so make sure you sample the olive oil here during your Italy vacation. Naples, a city in this area is well known for its pizza and southern Italy as a whole grows a lot of citrus fruits and has many vineyards. Some of the best wines in the world come from Southern Italy.
You may eat at several local restaurants during your vacation in Italy. However one of the best ways to sample some of the different food that Italy has to offer during your vacation is to take a cooking class, or make your vacation a culinary one. Many of these classes and culinary vacations include going on a winery tour or wine tasting events. Cooking classes can range from a few hours, to half a day and they range in price from about $150 to $250. Many of these are hosted by families in homes or small inns. Some of these classes are taught by excellent chefs many of whom have written Italian recipe books and manage restaurants. They will teach you which food goes with which wine to make for a delicious meal. During your Italy vacation you can also learn how to make your own homemade spaghetti and authentic tomato sauce.
No matter which region of Italy you find yourself in, you are in for a culinary treat. Remember to book your vacation at myroadtotravel.com
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Marinara Sauce, or "sailor Sauce" it is a Simple Italian Sauce Flavored With Tomatoes, Garlic & Herb
Chef Shelley R. Pogue asked:
There are several different variations of this sauce, and they are easy to make, and just as popular. There is a Cacciatore sauce and, a Pizzola sauce which I are at the bottome of this recipe.
The ingredients you will need: 2 Tbps of a good olive oil 2 cloves of garlic, or as one of my chef instructors would say toes of garlic 4-5 lbs of fresh tomatoes, the best and ripest you can find, cut into 1/2"-3/4" pieces 1/4 - 1/2 c up fresh basil depending on your taste or love of basil, chopped, or chiffonade Salt and Pepper to taste = the level of salt or pepper you want in your sauce
Lets make Sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your garlic and saute for around 15-30 seconds, do not burn your garlic. It will make your sauce taste bitter. You want a very small amount of color, or it to look translucent. Add your tomatoes with all of the juice from them, and stir with the garlic. You will bring to a simmer, which is a very low bubble in the pan if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 40 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. Then you will add your fresh basil and stir. If you want to garnish your sauce on top of your favorite pasta, then save some of the basil, and add after you plate your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.
If you would like to put a full meal together. I suggest while your sauce is simmering, add a pot of water to the stove and start over a high heat. Bring the water to a boil, and before you add the pasta you prefer add a generous amount of salt to the water. Add your pasta, and stir to keep it from sticking. While your pasta is in the boiling water you will have about 7-10 minutes of free time to get a salad ready and possibly some garlic toast. I hope that you enjoy this recipe it its very easy, and it is fresh, and much better than a jar sauce. It will show those that matter most, that they are special, and that you cared enough to make a great family meal. Enjoy.
I am going to list 2 other variations of this sauce one is a Pizzola, and the other is a Cacciatore.
This is a Pizzola Italian sauce and will be great for any type of pasta dish. It is very simple to prepare and will be a definate hit for a family meal.
Ingredients you will need:2 T of Olive Oil ,2 Cloves of Garlic , 4-5 Lbs of the freshest Tomatoes you can find , 2 T of fresh Basil for garnish , 2-3 T of dried Italian herb mix= Rosemary, Thyme, Basil, Oregano , 1 tsp of crushed Red Pepper flakes , 1/4-1/2 shredded Parmesan Cheese for garnish
Lets make Pizzola sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your garlic and saute for around 15-30 seconds, do not burn your garlic. It will make your sauce taste bitter. You want a very small amount of color, or for the garlicit to look translucent. Add your tomatoes with all of the juice from them, and stir with the garlic, and add your dry herbs and spices. . You will bring to a simmer, which is a very low bubble in the pan if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 40 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. If you want to garnish your sauce on top of your favorite pasta, then save some of the basil, and add after you plate your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.
The Cacciatore sauce is just another variation of the Marinara sauce. If you have looked at my Marinara recipe the cooking principles are the same, other than a few additional ingredients.
The ingredients you will need: 2 Tbps of a good olive oil 2 cloves of garlic sliced thin, or as one of my chef instructors would say toes of garlic. 1 red and 1 green bell pepper, thin sliced with the stem and pith removed, no seeds. 1 can of slices button mushrooms, or 4-6 ounces of fresh button mushrooms if you prefer fresh ones. 1-1/2 to 2 tsp of dried Italian spice blend which is oregano, basil, thyme and rosemary. 4-5 lbs of the freshest tomatoes you can find cut into 1/2 - 3/4" cubes with all of the juice. 2 T of fresh basil, thin slices or chiffonade. Salt and Pepper to taste = the level of salt or pepper you want in your sauce
Lets make Sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your bell peppers, and mushrooms and saute for around 3-4 minutes, do not burn them just lightly saute. Then add your garlic, and saute for around 15-30 seconds. If you burn them it will make your sauce taste bitter, so be careful not to over cook. You want a very small amount of color, or them to look translucent, or tender. Add your tomatoes with all of the juice from them, and your herbs and stir. You will bring to a simmer, which is a very low bubble in the pan, if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 45 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. If you want to garnish your sauce on top of your favorite pasta, then add some of the 2 T. of basil from your ingredients list, on the top of the sauce, on your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
http://www.chefshelleypogue.com
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There are several different variations of this sauce, and they are easy to make, and just as popular. There is a Cacciatore sauce and, a Pizzola sauce which I are at the bottome of this recipe.
The ingredients you will need: 2 Tbps of a good olive oil 2 cloves of garlic, or as one of my chef instructors would say toes of garlic 4-5 lbs of fresh tomatoes, the best and ripest you can find, cut into 1/2"-3/4" pieces 1/4 - 1/2 c up fresh basil depending on your taste or love of basil, chopped, or chiffonade Salt and Pepper to taste = the level of salt or pepper you want in your sauce
Lets make Sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your garlic and saute for around 15-30 seconds, do not burn your garlic. It will make your sauce taste bitter. You want a very small amount of color, or it to look translucent. Add your tomatoes with all of the juice from them, and stir with the garlic. You will bring to a simmer, which is a very low bubble in the pan if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 40 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. Then you will add your fresh basil and stir. If you want to garnish your sauce on top of your favorite pasta, then save some of the basil, and add after you plate your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.
If you would like to put a full meal together. I suggest while your sauce is simmering, add a pot of water to the stove and start over a high heat. Bring the water to a boil, and before you add the pasta you prefer add a generous amount of salt to the water. Add your pasta, and stir to keep it from sticking. While your pasta is in the boiling water you will have about 7-10 minutes of free time to get a salad ready and possibly some garlic toast. I hope that you enjoy this recipe it its very easy, and it is fresh, and much better than a jar sauce. It will show those that matter most, that they are special, and that you cared enough to make a great family meal. Enjoy.
I am going to list 2 other variations of this sauce one is a Pizzola, and the other is a Cacciatore.
This is a Pizzola Italian sauce and will be great for any type of pasta dish. It is very simple to prepare and will be a definate hit for a family meal.
Ingredients you will need:2 T of Olive Oil ,2 Cloves of Garlic , 4-5 Lbs of the freshest Tomatoes you can find , 2 T of fresh Basil for garnish , 2-3 T of dried Italian herb mix= Rosemary, Thyme, Basil, Oregano , 1 tsp of crushed Red Pepper flakes , 1/4-1/2 shredded Parmesan Cheese for garnish
Lets make Pizzola sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your garlic and saute for around 15-30 seconds, do not burn your garlic. It will make your sauce taste bitter. You want a very small amount of color, or for the garlicit to look translucent. Add your tomatoes with all of the juice from them, and stir with the garlic, and add your dry herbs and spices. . You will bring to a simmer, which is a very low bubble in the pan if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 40 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. If you want to garnish your sauce on top of your favorite pasta, then save some of the basil, and add after you plate your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.
The Cacciatore sauce is just another variation of the Marinara sauce. If you have looked at my Marinara recipe the cooking principles are the same, other than a few additional ingredients.
The ingredients you will need: 2 Tbps of a good olive oil 2 cloves of garlic sliced thin, or as one of my chef instructors would say toes of garlic. 1 red and 1 green bell pepper, thin sliced with the stem and pith removed, no seeds. 1 can of slices button mushrooms, or 4-6 ounces of fresh button mushrooms if you prefer fresh ones. 1-1/2 to 2 tsp of dried Italian spice blend which is oregano, basil, thyme and rosemary. 4-5 lbs of the freshest tomatoes you can find cut into 1/2 - 3/4" cubes with all of the juice. 2 T of fresh basil, thin slices or chiffonade. Salt and Pepper to taste = the level of salt or pepper you want in your sauce
Lets make Sauce: In a large sauce pan you will heat your olive oil over a medium heat. When the oil is starting to shimmer in the bottom of the pan you will add your bell peppers, and mushrooms and saute for around 3-4 minutes, do not burn them just lightly saute. Then add your garlic, and saute for around 15-30 seconds. If you burn them it will make your sauce taste bitter, so be careful not to over cook. You want a very small amount of color, or them to look translucent, or tender. Add your tomatoes with all of the juice from them, and your herbs and stir. You will bring to a simmer, which is a very low bubble in the pan, if at all. You will stir occasionally to make sure it is cooking evenly, and not sticking to the bottom of your pan. You do not want to burn the sauce. After about 30- 45 minutes you will taste for salt and pepper content, and this is when you will add them to fit your taste. If you want to garnish your sauce on top of your favorite pasta, then add some of the 2 T. of basil from your ingredients list, on the top of the sauce, on your pasta dish. Some Parmesan cheese as garnish on the top would go well with this sauce if you prefer.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
http://www.chefshelleypogue.com
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Abdrew Krause asked:
A lot of the cuisine of Italy can be intimidating, with multiple techniques used to produce a dish, expensive ingredients and complex construction. Many new cooks take a look at some of the more classic "gourmet" Italian recipes and decide such cooking is better left to Olive Garden or Macaroni Grill. This is a mistake, as there are plenty of easy Italian recipes around.
In every ethnic cuisine, the basic cooking is simple. Remember that for most of human history cooking tools were very simple and the availability of complex cooking tools was unknown. There was only heat, a simple pan or two and some basic ingredients.
Take, for example, Shrimp Scampi, one of the most popular Italian restaurant dishes. Done right, it is a marvel of balance, with the richness of butter and the taste of garlic, green onions and white wine. Actually, it's a very, very simple dish! You just saut the garlic and onions in olive oil; add the wine, then the butter, then and the shrimp. It's not hard at all, and the results are fantastic.
Lasagna, believe it or not, is another amazingly simple dish. The layers can look intimidating in the finished product, but it's basically just a matter of making simple meat and cheese mixtures, then ladling them into a dish in layers separated by noodles. The great thing about lasagna is that it's fairly foolproof. Get your layers out of order? Forget to put the cheese in one layer? It really won't matter all that much once everything's baked together.
And, for dessert, don't forget the cannoli (hey, it was good enough for "The Godfather," right?) You can buy cannoli shells at most bakeries, which removes what for most people is the tough part. The filling is simply a mixture of cheeses and flavorings, which is then piped into the shells and decorated. You won't believe how simple it can be!
There are hundreds of easy Italian recipes out there. All you have to do is get cooking.
Create a video blog...instantly.
A lot of the cuisine of Italy can be intimidating, with multiple techniques used to produce a dish, expensive ingredients and complex construction. Many new cooks take a look at some of the more classic "gourmet" Italian recipes and decide such cooking is better left to Olive Garden or Macaroni Grill. This is a mistake, as there are plenty of easy Italian recipes around.
In every ethnic cuisine, the basic cooking is simple. Remember that for most of human history cooking tools were very simple and the availability of complex cooking tools was unknown. There was only heat, a simple pan or two and some basic ingredients.
Take, for example, Shrimp Scampi, one of the most popular Italian restaurant dishes. Done right, it is a marvel of balance, with the richness of butter and the taste of garlic, green onions and white wine. Actually, it's a very, very simple dish! You just saut the garlic and onions in olive oil; add the wine, then the butter, then and the shrimp. It's not hard at all, and the results are fantastic.
Lasagna, believe it or not, is another amazingly simple dish. The layers can look intimidating in the finished product, but it's basically just a matter of making simple meat and cheese mixtures, then ladling them into a dish in layers separated by noodles. The great thing about lasagna is that it's fairly foolproof. Get your layers out of order? Forget to put the cheese in one layer? It really won't matter all that much once everything's baked together.
And, for dessert, don't forget the cannoli (hey, it was good enough for "The Godfather," right?) You can buy cannoli shells at most bakeries, which removes what for most people is the tough part. The filling is simply a mixture of cheeses and flavorings, which is then piped into the shells and decorated. You won't believe how simple it can be!
There are hundreds of easy Italian recipes out there. All you have to do is get cooking.
Create a video blog...instantly.
Ian asked:
You might have found lots of databases on Italian cooking through the Internet and be excited about trying to delve into the world of parmagiana, pesto, and pasta.
It would be useful to have on hand some basic ingredients that are found in lots of Italian cooking. By that way, you will be able to serve your Italian food most days without having to do an extensive grocery shop.
Lets look at the ingredients that you need to have in your grocery list.
Garlic: This may sound like a clich to you, but this modest bulb has its own place in all Italian kitchens. Keep garlic in a dry and cool place, such as a pantry or root cellar. Look for bulbs with no discoloration on the bottom when buying garlic as these discolorations indicate moulding and age.
Tomato Sauce: You do not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Local made tomato sauce does not affect the taste of your Italian cooking. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.
Pasta: Do not buy a huge quantity of any one specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many tuppaware makers that are specially design to keep the pasta in to maintain freshness.
Parmesan Cheese: Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the Italian recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater. The price is not expensive and it works very well with Italian cooking.
Olive oil: One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in colour is just fine for this.
Keep these ingredients well stocked and you will be ready and prepared to cook any Italian dish.
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You might have found lots of databases on Italian cooking through the Internet and be excited about trying to delve into the world of parmagiana, pesto, and pasta.
It would be useful to have on hand some basic ingredients that are found in lots of Italian cooking. By that way, you will be able to serve your Italian food most days without having to do an extensive grocery shop.
Lets look at the ingredients that you need to have in your grocery list.
Garlic: This may sound like a clich to you, but this modest bulb has its own place in all Italian kitchens. Keep garlic in a dry and cool place, such as a pantry or root cellar. Look for bulbs with no discoloration on the bottom when buying garlic as these discolorations indicate moulding and age.
Tomato Sauce: You do not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Local made tomato sauce does not affect the taste of your Italian cooking. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.
Pasta: Do not buy a huge quantity of any one specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many tuppaware makers that are specially design to keep the pasta in to maintain freshness.
Parmesan Cheese: Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the Italian recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater. The price is not expensive and it works very well with Italian cooking.
Olive oil: One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in colour is just fine for this.
Keep these ingredients well stocked and you will be ready and prepared to cook any Italian dish.
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Joy Harrison asked:
Why is olive oil so healthy?
It may seem contrary to popular belief, but the health benefits of olive oil come from its fat. In fact, olive oil is one of the healthiest fats you can eat. Although everyone knows too much fat can make you fat, as well as contribute to heart disease, many people don't realize that too little fat is not healthy either. Your body requires enough essential fatty acids to function properly and stay healthy.
Fats can be broken down into 2 main categories: saturated and unsaturated. Saturated fats are the ones most doctors and nutritionists will tell you to avoid because they have been shown to raise cholesterol levels which can contribute to heart disease. The other category of fats is unsaturated. These fats come in two forms: polyunsaturated and monounsaturated, and both are healthy fats in moderation.
What makes olive oil special is that it's a monounsaturated fat. This fat has been shown to not only lower your bad cholesterol levels (LDL) but can also raise your good cholesterol levels (HDL). This amazing oil has also been shown to help lower blood pressure and protect against strokes. This is good news for everyone; particularly those with heart disease and anyone who needs to watch their cholesterol.
Olive oil is not only healthy, but it is delicious and is the popular cooking oil for Italian and Mediterranean foods. You can easily incorporate olive oil into your cooking once you know what to purchase and how to cook with it.
What are the differences between the various types of olive oil?
When purchasing olive oil you will find there are four main types:
Extra Virgin is made from the first press of the best olives and is the richest in taste and color. It is the highest quality and also the most expensive, therefore the best extra virgin olive oils are often used to drizzle over salads and finished dishes or dips for bread rather than cooking.
Virgin olive oil is a high quality oil that is also made from the first press of the olives but contains a little less acidity than the extra virgin. It can be used for cooking because it's less expensive yet still has a great taste.
Olive oil or Pure Olive Oil is made from the second press of the olives and then is filtered and refined. It does not have the same rich flavor of the higher quality varieties but is much less expensive; therefore, if price is a concern this is a good choice of oils for cooking.
Light Olive Oil-Don't let the name fool you. The term "light" only describes its taste and does not imply it has less fat or calories. This is the lowest quality oil and therefore is also the cheapest. It is made from the last press of the olives and blended with other light oils, such as Canola. This oil is great for those who want to enjoy the health benefits of olive oil without the heavy taste of the other olive oils.
You do need to be careful when cooking with olive oil because it has a rather low smoke point and can burn at high temperatures. It's best to use lower temperatures, but one way around this is to mix olive oil with clarified butter (ghee) when using it for higher temperatures; however, it is not the best oil to choose for deep frying. This would destroy its delicate taste and healthy properties.
Mediterraneans have enjoyed the health benefits of olive oil for centuries and we are lucky this wonderful oil is now available around the world. Try adding some extra-virgin olive oil to your diet.
To learn how to cook with olive oil, visit
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Why is olive oil so healthy?
It may seem contrary to popular belief, but the health benefits of olive oil come from its fat. In fact, olive oil is one of the healthiest fats you can eat. Although everyone knows too much fat can make you fat, as well as contribute to heart disease, many people don't realize that too little fat is not healthy either. Your body requires enough essential fatty acids to function properly and stay healthy.
Fats can be broken down into 2 main categories: saturated and unsaturated. Saturated fats are the ones most doctors and nutritionists will tell you to avoid because they have been shown to raise cholesterol levels which can contribute to heart disease. The other category of fats is unsaturated. These fats come in two forms: polyunsaturated and monounsaturated, and both are healthy fats in moderation.
What makes olive oil special is that it's a monounsaturated fat. This fat has been shown to not only lower your bad cholesterol levels (LDL) but can also raise your good cholesterol levels (HDL). This amazing oil has also been shown to help lower blood pressure and protect against strokes. This is good news for everyone; particularly those with heart disease and anyone who needs to watch their cholesterol.
Olive oil is not only healthy, but it is delicious and is the popular cooking oil for Italian and Mediterranean foods. You can easily incorporate olive oil into your cooking once you know what to purchase and how to cook with it.
What are the differences between the various types of olive oil?
When purchasing olive oil you will find there are four main types:
Extra Virgin is made from the first press of the best olives and is the richest in taste and color. It is the highest quality and also the most expensive, therefore the best extra virgin olive oils are often used to drizzle over salads and finished dishes or dips for bread rather than cooking.
Virgin olive oil is a high quality oil that is also made from the first press of the olives but contains a little less acidity than the extra virgin. It can be used for cooking because it's less expensive yet still has a great taste.
Olive oil or Pure Olive Oil is made from the second press of the olives and then is filtered and refined. It does not have the same rich flavor of the higher quality varieties but is much less expensive; therefore, if price is a concern this is a good choice of oils for cooking.
Light Olive Oil-Don't let the name fool you. The term "light" only describes its taste and does not imply it has less fat or calories. This is the lowest quality oil and therefore is also the cheapest. It is made from the last press of the olives and blended with other light oils, such as Canola. This oil is great for those who want to enjoy the health benefits of olive oil without the heavy taste of the other olive oils.
You do need to be careful when cooking with olive oil because it has a rather low smoke point and can burn at high temperatures. It's best to use lower temperatures, but one way around this is to mix olive oil with clarified butter (ghee) when using it for higher temperatures; however, it is not the best oil to choose for deep frying. This would destroy its delicate taste and healthy properties.
Mediterraneans have enjoyed the health benefits of olive oil for centuries and we are lucky this wonderful oil is now available around the world. Try adding some extra-virgin olive oil to your diet.
To learn how to cook with olive oil, visit
Website content
Amber Smith asked:
We were lucky to find some of the best gourmet olive oils right here in sunny California. Located in the prime grape growing area of Rutherford in Napa Valley, Round Pond produces more than elegant and opulent wines. The Round Pond produces four superb gourmet olive oils that are considered a treasure in our house.
The first variety of gourmet olive oil is an Italian olive oil that has a beautiful balance of spice, rich butter, green tomatoes, cut grass, black pepper, and fresh thyme. This olive oil is perfect for dipping breads and makes a delicious salad dressing.
The second gourmet olive oil is a Spanish variety that is grown from special hand selected and imported olive tress that lead to this olive oil's heady aroma. The Spanish olive oil is an excellent cooking olive oil for those very special occasions.
The third olive oil offered by Round Pond is the Blood Orange gourmet olive oil. Using the finest ripe blood oranges, the orange rinds are pressed with a hand selection of the estates finest olives. This olive oil is perfect for various sauces, marinades, and works very well with all types of foods.
Finally, the Meyer Lemon gourmet olive oil is one of the best olive oils for summer meals. Using a Meyer Lemon, which is thought to be a cross between a mandarin orange and a typical lemon, this olive oil has a very citrus aroma and taste, with very smooth overtones of oranges. The Meyer Lemon gourmet olive oil stands as on of the best from the Round Pound estate.
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We were lucky to find some of the best gourmet olive oils right here in sunny California. Located in the prime grape growing area of Rutherford in Napa Valley, Round Pond produces more than elegant and opulent wines. The Round Pond produces four superb gourmet olive oils that are considered a treasure in our house.
The first variety of gourmet olive oil is an Italian olive oil that has a beautiful balance of spice, rich butter, green tomatoes, cut grass, black pepper, and fresh thyme. This olive oil is perfect for dipping breads and makes a delicious salad dressing.
The second gourmet olive oil is a Spanish variety that is grown from special hand selected and imported olive tress that lead to this olive oil's heady aroma. The Spanish olive oil is an excellent cooking olive oil for those very special occasions.
The third olive oil offered by Round Pond is the Blood Orange gourmet olive oil. Using the finest ripe blood oranges, the orange rinds are pressed with a hand selection of the estates finest olives. This olive oil is perfect for various sauces, marinades, and works very well with all types of foods.
Finally, the Meyer Lemon gourmet olive oil is one of the best olive oils for summer meals. Using a Meyer Lemon, which is thought to be a cross between a mandarin orange and a typical lemon, this olive oil has a very citrus aroma and taste, with very smooth overtones of oranges. The Meyer Lemon gourmet olive oil stands as on of the best from the Round Pound estate.
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travelandtransitions asked:
Friuli Venezia Giulia past the City of Udine towards the high Julian Alps that rise up in the corner between Austria, Italy and Slovenia. The mountain vistas in the Val Canale (Canal Valley) were stunning, and we stopped off to pick up some Italian olive oil and prosciutto in the border town of Tarvisio. This is incidentally the area where 3 major Indo-European languages meet: the Romance languages (Italian), the Slavic language (Slovenian), and the German languages (Austria). This entire area ...
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