Delicate aroma, original, often exquisite taste, versatility, nutritional value and, as a rule, simplicity of preparation is the inherent dignity of Italian cuisine. Having mastered the proposed authentic recipes, you will not only greatly enrich the family menu, but also feel like a real Italian cook, at least within the borders of your own kitchen. You don’t have to be well-known chef to know the secrets of Italian cuisine. The most important thing is your desire. If you want to become a real connoisseur of Italian food this articles is the one you were looking for, because only here you’ll have the opportunity to discover amazing, exquisite and most popular Italian recipes.
You were wondering how to make Sicilian Spaghetti?
All that you need is 150 ml olive oil, 2 eggplants; 350 g of ground beef, 1 onion, finely chopped, 2 cloves garlic, crushed, 2 tbsp. of tomato puree, 400 g canned tomatoes, finely chopped, 1 tsp of sauce, 1 tsp chopped fresh marjoram or oregano (or 1/2 tsp. dried), 60 g black olives, chopped, 1 green, red or yellow pepper purified from seeds and cuttings, 175 g spaghetti, 115 g of grated Parmesan cheese, salt and pepper, fresh oregano and parsley.
Brush with vegetable oil a round sectional shape for a cake with a diameter of 20 cm Lay parchment and brush again with oil. Cut eggplant in circles. Heat a little oil in a frying pan and fry eggplant 3-4 minutes until browned on both sides. If necessary, add a little oil. Drain on paper towel. Place the minced meat, onion and garlic in a saucepan and cook over medium heat, stirring, until brown. Add the tomato puree, tomatoes, sauce, marjoram or oregano, salt and pepper to taste. Simmer, stirring, 10 min. Add the olives, peppers and cook for another 10 min. Boil water in a saucepan. Add 1 tbsp olive oil and cook spaghetti for 8-10 minutes until cooked. Drain spaghetti and shift into a bowl. Add the meat and cheese and mix with two forks. Lay the eggplant slices on the bottom and walls of the form. Cover with remaining eggplant slices. Bake in preheated oven at 200 C for 40 min. Let stand for 5 minutes and turn onto a plate. Discard the paper and serve, sprinkle with fresh herbs. Traditionally, the Italian table begins with appetizers, followed by salad, followed by the first dish. Typically this is soup, pasta or risotto. Without pasta the Italian table is empty.
What about a Panna Cotta? Don’t you like sweets?
Put the Leaflets of gelatin in water for swelling. Pour the cream in a saucepan, add vanilla, sugar and put on the fire. Boil, cook over low heat for 15 minutes. Remove pan from heat. Gelatin put in a saucepan with cream and dissolve, stirring occasionally. Cream decomposed in 4-6 small molds and refrigerate for 3-4 hours. Before serving, turn the molds, jelly out onto a plate. Drizzle with caramel sauce and decorate with berries. Read more info click ristorantepavarotti.com
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