Yesipov Andrey Form 10 -A Italian cuisine

Yesipov Andrey Form 10 -A

Italian cuisine is the traditional cuisine of Italy, is a common and popular all over the world, thanks to dishes like pizza and spaghetti. It is very diverse and regional, each region has its own traditional dishes. The basis of Italian cuisine are historically centuries-old traditions with the cultural influences of the Romans, Greeks, Lombards, Arabs, and other peoples, ever lived in Italy or influencing the formation of its culture.

Typical products vegetables (tomatoes, eggplant, zucchini, lettuce) wheat flour (pastry, pasta) cheese (Parmesan, Gorgonzola, mozzarella, mascarpone, ricotta) olives and olive oil seasonings (Basil, capers, garlic, rosemary, pepperoni, pepper, oregano) beef bird legumes (beans, lentils) fruits (lemons, oranges and berries white mushrooms almonds wine, Grappa

Popular dishes and drinks Spaghetti, cannelloni, and numerous other pasta (with extensive and detailed classification). They are served with one of the many traditional sauces, the abundance of which creates a variety of dishes, United in Italian (as well as in English and many other languages) in one word "pasta" (ital. pasta). Among the most famous and simple dishes: Spaghetti Napoli (spaghetti Napoli) with tomato sauce, Spaghetti Bolognese (spaghetti Bolognese) with tomato sauce and minced meat, Spaghetti Aglio e Olio (spaghetti with garlic and oil with hot olive oil and very lightly fried garlic in it. pizza is world famous pie, baked with tomato sauce, cheese and a variety of optional ingredients. Among the classic varieties of Italian pizza should be identified such as Margarita (with products colors of the Italian flag: mozzarella - white, tomato red, Basil green)[2], Capricciosa, Diabolo, Quatro, formaggio (Four cheese) and Quatro stagione ("Four seasons")

risotto is a dish of rice (used varieties with high starch content) broth/water. Among the classic risotto - risotto alla milanese (risotto Alla Milanese") with onions and saffron lasagna - flaky pie dough biscotti - twice baked biscuits gnocchi - boiled dumplings made from semolina or potato flour ravioli and tortellini dishes like dumplings ciabatta - white bread grissini bread sticks polenta is a dish made of cornmeal or flour antipasti - appetizers, first marinated in oil vegetables, caprese

pesto (paste of Basil, olive oil and pine nuts) minestrone vegetable soup carpaccio - thin slices of raw beef, seasoned with olive oil and vinegar and/or lemon juice Tripp - dish of fried tripe pancetta - cured pork belly desserts tiramisu, zabaione Italian ice cream Italian wines and spirits (Amaretto, Grappa, Campari, Limoncello, Sambuca) coffee (cappuccino, espresso) Frittata - omelet-omelet stuffed with vegetables and other products bruschetta is a traditional Italian appetizer, toast.

Lasagna with fettuccine, meatballs, tomatoes and cheese Ingredients : Fettuccine 400 g Olive oil 3 tablespoons Garlic 5 cloves Onion 1 clove Oregano ½ tablespoon Tomatoes in own juice 1 jar Tomato paste 1 tablespoon Bay leaf 1 piece Salt to taste White bread 1. 5 cups Milk ⅓ Cup Minced meat 450 g Cheese Pecorino Romano 1 Cup Parsley chopped ½ Cup Eggs 2 pieces Ground black pepper ¼ teaspoon Ricotta cheese 450 g Vegetable oil 1 Cup Mozzarella cheese 225 g

Instruction 1. For the tomato sauce to reheat over moderate heat 3 tablespoons of olive oil and sauté in it chopped onion until Golden brown (about 6 minutes). Then add crushed garlic (3 cloves), dried oregano and sauté 1 minute After that send in a pan of chopped tomatoes (without juice), tomato paste, Bay leaf, salt (1 teaspoon) and cook, stirring occasionally, until thick (about 30 -35 minutes). 2. Meanwhile, soak bread in milk for 10 minutes. Then add to the bowl with the bread, minced meat, garlic (2 cloves), grated Pecorino cheese (half a Cup), lightly beaten egg, parsley (1/4 Cup), salt (1/2 teaspoon) and pepper (1/4 teaspoon). Mix with hands until smooth and sculpt from this mass of small meatballs (1/2 teaspoon of stuffing on the meatball). Just you should get about 135 pieces. 3. Over moderate heat in a heavy skillet heat the vegetable oil and brown the meatballs, divided into 5 parts. Each batch of fry for 2 minutes and put it with a slotted spoon to a paper towel. 4. Mix the ricotta with 1 beaten egg with a fork, grated Pecorino (half a Cup), parsley (1/4 Cup) and salt (1/4 teaspoon). 5. Cook in boiling water (6 liters) salt (2 teaspoons) of pasta. Cook for 1 minute less than indicated on the package, drain in a colander and rinse under running cold water. 6. In a glass or ceramic baking dish (about h cm) put 2 cups of tomato sauce. Put 1/3 fettuccine, macaroni - all meatballs, top them with another layer of tomato sauce (2 cups) and a third of fettuccine. On the second layer of pasta put the whole mix ricotta with Pecorino and parsley, then the third layer fettuccine and remaining tomato sauce. 7. Pour the contents of the baking dish in an even layer of grated Mozarella, cover with foil and send it in the oven, preheated to 200 degrees. Bake on the middle shelf for 10 minutes. Then remove foil and bake in the oven for another 20 minutes. 8. Before serving, allow to cool (about 20 minutes).

Famous chef of Italian cuisine Vincenzo Barba - certified Italian chef originally from Italy. Professional experience - over 20 years. Vincenzo - holder of 2 Michelin stars and 3 caps of Espresso. Such a high award assign only the best cooks in the world for the highest level of skill. To prepare Vincenzo started when he was 12 years old. The love of cooking he instilled grandmother. "My parents are completely different - they are doctors, " says the chef. "But grandmother in my cooking - master. She is now 89 years old, and I still admire the way she cooks well. And now, while still quite young, I became her mother's assistant. Especially I was able to desserts, my first product was tiramisu. I still cook a lot, and, by the way, the recipe of my grandmother". Vincenzo Barba - virtuoso European and Mediterranean cuisine. His creative cuisine has become very popular with many celebrities, including singer Grigory Leps, actor Anton Tabakov, Hollywood superstar - Sylvester Stallone, and, end, all, without exception, Italian celebrities. Specialties Vincenzo Barba are à La carte restaurants of Ukraine, Russia, Italy, Spain, Brazil, Japan, Germany, Britain, France and the Czech Republic.