14 Recipes from Italian Cuisine


The Italian cuisine, featuring Ribollita and Al Dante Pasta's excellent cooking technique, the cream spectrum of the creamy Gelato that will bring your taste to the peak, is without doubt the most delicious meal on the planet. It is much easier to make these delicacies practical and delicious in your home and put on your plate. The most famous dishes of Italian cuisine are actually available at home. We shared with you the dishes and recipes of this Italian wonder that an amateur cook could easily cook and enjoy. Alright, sir.
Note: While many of these recipes are not exactly the same as the original recipe
, they can be seen as interpretations that can be prepared simply for your home .

1. Caponata


You can think of Caponata as an Italian version of ratatouille. A bunch of vegetables, tomatoes, onions and, most importantly, eggplants are cooked together and left to marinate. The result is a Sicilian wonder that you can consume with a delicious bread or to be eaten alone! If you are looking for a delicious appetizer that can be prepared quickly for mass dishes, this unique Mediterranean flavor will definitely appeal to your taste. We offer you an optimal recipe for Caponata, which has many different recipes even when you go to Sicily.
DIRECTIONS
Materials to be used:
1 egg-shaped large eggplant
Sea salt
Separately 1/4 bowl + 2 tablespoons extra virgin olive oil
1 large sliced ​​yellow onion
1/2 bowl chopped celery
1 bowl of cube cut tomato
Half bowl of green olives, all two divided
3 tablespoons salted and rinsed capers (capers)
Quarter cup red wine vinegar
2 tablespoons sugar
freshly ground black pepper and rock salt to add extra flavor
fresh chopped basil
Preparation:
1- Put the eggplants in a strainer and add some salt. Keep the eggplant in the strainer for about an hour. Don't rinse the eggplant. Preheat your oven to 200 degrees Celsius.
2- Cool the eggplant on a baking paper. Bake 25-30 minutes with 2 tablespoons of olive oil or color to brown and cook until the size gets smaller.
3- At this time, sauté the onions in a large pan with 1/4 bowl of olive oil for 5 minutes. Then add celery and 2 tbsp water on top of the sotene and continue to sauté for 3 more minutes in the pan.
4- Add the tomato and cook for up to 5 minutes. Add the olives, herbs, red wine vinegar and sugar and cook for another 10 minutes. Add the baked eggplant, mix and cook for a further 5 minutes.
5- Leave the prepared mixture in the brine for approximately one hour. The longer you leave, the better. You can place it on the kitchen counter or in the fridge after it has cooled down a little.
6- Before serving, you can add some salt, some fresh black pepper and some olive oil.
7- You can serve it at room temperature or slightly warmed with freshly chopped basil and delicious bread. Enjoy your meal!

2. Arancini


While it's easy to do, it takes some time to prepare delicious Arancini balls. You need to prepare a Risotto, which takes at least 30 minutes before a preparation, and you have to wait until it cools down. After cooling, divide the Arancin to make a crispy and delicious portion of the bread and fry the bread to form enough. A crisp, crisp, creamy inside and a great choice for parties.
Note: Cook the rice with rice one night in advance and leave it in the fridge at night. The cooler the brass will be, the easier it will be to shape the balls that will form your Arancini.
DIRECTIONS
Materials to be used:
2 eggs
2 cups boiled rice
1 tablespoon olive oil
2 cups grated parmesan cheese
1 cup flour
1 liter chicken broth
1 mozarella cheese
Very finely chopped half onion
Preparation:
1- In half of the butter, heat the olive oil in a thick bottom pot, onion, thyme and laurel leaf. In the meantime, heat the vegetable or chicken broth in a separate pot and keep it warm.
2- If the onions are transparent and soften, add the rice and mix well. But remember, the rice must be roasted without breaking. Cook the Risotto by adding a scoop of hot vegetable juice.
3 - After the rice is completely cooked, wait for the risotto consistency, add the parmesan and butter and connect.
4- Check salt and pepper. Cool the baked risotto by spreading it on a flat tray.
5- After cooling, make slightly larger rounds from the walnut and press in the middle and place the cube mozzerel in the middle.
6- Roll the ball completely. Soak your prepared balls in the freezer of your refrigerator for 15-20 minutes so you can make the paneling process easier.
7- Arancini in a mixture of flour, egg and panko, respectively, and deep fry. If you want, you can also add parmesan in the grater.

3. Spaghetti Carbonara


Spaghetti Carbonara is created by adding raw eggs to the hot pasta to create a creamy consistency. He cooks eggs that are broken on the temperature of the pasta. The beef jacks and parmesan cheese that you add to it put the wonderful spaghetti you prepared into a very appetizing view. It can be seen from the outside to be delicious, but Spaghetti Carbonara should be a classic meal.
DIRECTIONS
Materials to use:
450 grams of spaghetti
2 tablespoons olive oil
110 grams of beef ham
4 cloves of garlic
2 eggs
1 cup of parmesan
1 handful of parsley
Salt
Preparation:
1- Boil the macaroni until it comes to the tooth in salt water.
2 - 2 egg yolks in a large trough by heating the bladder, by quickly flapping, until a homogeneous appearance (1-1.5 minutes) until pastorize. This process will not remain raw egg yolks.
3- Remove the bowl from the bowl and add the other ingredients and mix the ingredients thoroughly.
4- Strain the boiled pasta, add 1/2 scoop of water slowly into the egg mixture. Do not forget to mix the mixture while adding water.
5. Combine your filtered pasta with the sauce in the bowl and ensure that the sauce reaches all over the pasta without breaking the pasta.

4. Saltimbocca


Saltimbocca, called Saltimbocca alla Romana, is a meal served after being cooked in a pan with sage, veal kontrafile and Prosciutto in brine. Our recipe will be used to make chicken breasts much easier. Saltimbocca is a meal that will add color to your evening meal with a sauce that you can simply prepare using lemon juice and chicken broth. Spinach, sautéed with green beans or butter with butter, is also delicious.
DIRECTIONS
Materials to use:
8 pieces of small beef cutlet
8 small slices of chick salami
8 pieces of almonds
3 tablespoons butter
Half cups of heated meat broth
Salt-
ground black pepper
Preparation:
1- Beat the chicken meat until thoroughly. Place the chicken salads on each meat slice and add a leaf tea.
2 Add the salt and black pepper and then wrap the slices around the inner material and roll. Stick a toothpick over the rollers to prevent them from being opened.
3- Piss half of the butter in a pan. After the fat is fried, put into the rolls and bake both sides for about 7-10 minutes until the meat finds its consistency.
4- After adding the remaining butter and chicken broth to the pan, scrape the residues that are adhered to the bottom with a wooden spoon and boil them.
5- Finally, serve the sauce after pouring on the rolls

5. Cacio e Pepe


This classic pasta that is very similar to Carbonara is also very tasty. 5 ingredients: pasta, butter, pepper, Parmesan and an egg yolk with soft and black pepper taste dominated by a dish that is easy to consume. If you like butter noodles, Cacio e Pepe is an advanced version of it.
DIRECTIONS
Materials to be used:
400 grams Spaghetti pasta
2 teaspoons freshly ground black pepper
200 - 250 grams Pecorino cheese grated
according to your taste taste
1 - 1,5 cups of salt
Preparation:
1- Place 4 liters of water in a pan and let it boil. For every 100 g of pasta, 1 liter of water is the ideal cooking measure.
2 Grind the Pecorino cheese in the smallest way until the water is boiled.
3- When the water is boiled, add salt first and then the pasta.
4- The cooking time will vary according to the pasta you use. Boil your pasta according to the time on the package.
5- Heat the container where you will combine the pasta with the sauce while the specified time is approaching. To do this, you can use a microwave or place your bowl in the hot water inside the pot where you cook the pasta as it makes bain marie (I mari).
6- Separate 1 bardak1.5 cups of the boiled water of the pasta, strain the pasta. After filtering the pasta, place the sauce in the bowl without touching the cold water.
7- Add the cheese and water slowly on top of the pasta and mix. The sauce must have a creamy consistency. If much watered cheese, add water to the desired consistency by adding boiling water. Don't forget to add pepper.
8- Pecorino cheese is salty enough. We added salt to water in boiling, but at this stage, if you come to taste the salt can be added to taste.
9- When the desired consistency is obtained, take the plates and serve them hot. Add a little more grated cheese and pepper on the plate for a nice presentation.

6. Ribollita


Ribollita, one of Tuscany's favorite delicacies, contains many vegetables. Ideal meal for cold nights. Sometimes it is even served after a day of cooking. Relaxing, warm and fairly easy to make a meal in Ribollita.
DIRECTIONS
Materials to be used:
1 cup Ispir Dry Beans (Wetted)
350 grams Black Cabbage
1 small Dry Onion
2 small Carrots
5 small ripe Tomatoes
3 fresh Garlic
2 cloves Garlic
1 tea glass Olive oil
1/2 Lemon juice
1.5 liters Water
3 +1 teaspoon of salt
Preparation:
1 - Pour the water from the beans and place them in a pot with water until they are over two fingers. Boil for 10 minutes after boiling. Filter this water.
2- Put the water and two teeth of garlic in the same way over the beans. Boil for 35-40 minutes after boiling. At the end of the time add 1 teaspoon of salt and leave with water for 10 minutes to rest.
3- In the meantime, wash the black cabbages thoroughly and leave to glide.
4- Chop the onion very finely. Peel the carrots 3 mm. Slice the thickness.
5-chopped onions in a saucepan with olive oil for 3 minutes without sweat.
6- Chop the stalks of black cabbage 1 cm wide.
7- Add the sliced ​​carrots and black cabbage stalks to the pot.
8- Add 2 teaspoons of salt and sweat the vegetables for 2 minutes. Boil 1.5 liters of water in a separate place.
9- Peel the tomatoes, cut in half and cut into large pieces.
10- Add the tomatoes and 1 teaspoon of salt to the pan. 2 more minutes.
11- Add lemon juice and boiled water to the pan. Cover and cover for 20 minutes on a low fire.
12- Filter the beans and add to the pot. Cook for another 10 minutes.
13- Fresh garlic and black cabbage leaves 1/2 cm. chop Add to the pan. 10-12 minutes before the cap is closed.
14- At the end of this period check the salt, if necessary throw a little more and leave the lid closed for 15 minutes to rest. Serve Ribollita with fried whole wheat bread.

7. Panzanella


There is no simpler salad than the Panzanella salad. You can make stale bread, tomatoes and all the seasonal vegetables you can find. Tomato juice leaves a little rest and leaves itself a perfect taste for the whole bowl. This salad will provide you with a great amount of nutrients to feed you.
DIRECTIONS
Materials to use:
250 g stale village bread
150 g black olive
1 red onion
5 tomato
3 cucumber
20 basil leaf
5 tablespoons black olive paste
Sauce:
1 tablespoon vinegar
1 teaspoon lemon juice
4 tablespoons extra virgin olive oil
Salt
Pepper
Preparation:
1- Fill a large bowl with water and add a teaspoon of vinegar.
2- Pour the sourdough village breads into the water and leave until soft.
3 - Take the excess water of the breads with the paper napkin and set aside. Remove the seeds from the olives.
4- Chop the onion into a thin ring. Chop tomatoes and cucumbers in a large cube form.
5- Spread the basil leaves into large pieces with your hands.
6- Roll the soft bread into the big cubes and rub the olive paste.
7 - Take all ingredients into a serving bowl and blend.
8- Mix all the ingredients required for sauce in a bowl. Serve on the salad and serve.

8. Pasta and beans


Pasta e Fagioli or pasta with beans, relaxed and great flavor, you can choose a soup consistency pasta. I have a more solid drink than a normal home soup, but we can also say that it is more fakat soup fakat than a typical pasta. It goes great with such a crispy bread and Parmesan cheese.
DIRECTIONS
Materials to be used:
2 cups of boiled beans
2 cups of boiled Mexican beans (puree with a blender)
1 large carrot (chopped)
1 large onion (finely chopped)
2 cloves of garlic (small chopped)
3 celery stalks (cube chopped)
3 tablespoons olive oil
2 cups pasta
2 stalks of fresh rosemary
2 stalks of fresh thyme
2 dried bay leaves
1.5 liters of chicken broth
Salt
Pepper
Preparation:
1- Onion, garlic, carrot and celery stalks thoroughly with olive oil. Add the white beans and mix.
2- Add the chicken broth and add salt, pepper and spices. Add the pasta when it starts boiling and cook until the pasta is soft.
3- Add the mashed Mexican beans and mix. Bring to the boil and cook for 2 minutes. Bon Appetit Sir!

9. Spaghetti Garlic and Oil


This pasta recipe has one of the most practical and simple recipes you can make. You can make the sauce by cooking a little in olive oil and adding red pepper on top. You can also put Parmesan cheese and chopped parsley as an extra. These ingredients are pretty tasty on their own.
DIRECTIONS
Materials to be used:
Half cup of olive oil
5 cloves of garlic
1 pinch of chili peppers
2 tablespoons pine nuts
2 tablespoons parsley
500 grams of pasta
Pepper
Preparation:
1- Boil water by pouring plenty of salt into a large saucepan.
2- Add your pasta and prepare your sauce when the pasta is cooked.
3- Take the olive oil into a pan and cook on a low fire until the garlics are cut in a flat and thin form.
4- Then add pine nuts and chili peppers. After the pine nuts are light brown, remove the pan from the cooker.
5- Add sauce, parsley and black pepper to the cooked pasta and mix them all. Your pasta is ready.

10. The Braciola of Sicily (Bruciuluni)


Biftek Braciola u is a Sicilian version of beef-shaped steak, although it has a few different meanings such as sliced ​​and grilled meat. It is usually cooked together with tomato sauce. Add the marinara sauce on the beef meat wrapped in bread crumbs and onions, and it turns out to be an inedible flavor.
DIRECTIONS
Ingredients to use for sauce:
4 pieces tomato
1 dry onion
4 cloves garlic
Half cup glass of olive oil
3 tablespoons tomato paste
Half tea cup of water
1 tablespoon of vinegar
All of them a teaspoon: thyme, basil, salt, pepper, red pepper, sugar, dry parsley
Preparation:
1- Beat the flesh, not too much, to remove the nerve and cartilage. Leave aside until you have prepared the following mortar.
2- First 50 gr. salted beef, 1 clove of garlic and a bunch of parsley together. On the one hand, prepare a few thin slices of ham, 6 slices of provolone (fresh cheddar) cheese, 2 tablespoons of washed grapes and 1 scoop of pine nuts. A slice of ham, 1 slice of cheese, a little garlic, parsley and minced beef, a couple of grapes and peanuts.
3- After wrapping the meat, tie it with a thick yarn and bake with the Neapolitan Meat Ragusu sauce in the saucepan. Keep in mind that the cooking time will be close to 2 hours.
4- When the meats soften, remove them from the pot and boil the water to a thick consistency. Then put the sauce in the pot again to warm up the flesh and draw some more sauce.
5- Serve the fine Braciole on the plate and hover over the sauce.

11. Bucatini all’Amatriciana


This excellent pasta is also made based on simple ingredients: guanciale (a processed meat type made from beef or pork), pecorino cheese, tomato and sometimes onion. Sometimes it is possible to use Pancetta, another processed meat type, instead of Guanciale. The presence of several stores in Turkey in a friendly materials pancetta.
DIRECTIONS
The materials used are:
1 package spaghetti pasta
3 tablespoons olive oil
1/2 cup white wine
1 onion
5 large tomato
5 slices Pancetta
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 teaspoon salt
Preparation:
1- Cut bulb in small pieces. Peel the tomatoes in the shape of cubes. Cut the slices of Pancetta to match the onions.
2- Piss off the olive oil in a frying pan. Sauté chopped onions until light. Add the pieces of Pancetta, stir.
3- Add the optional white wine at this stage and continue to sauté the onions until the smell of alcohol is removed.
4- Add tomato cubes, salt, pepper and flake pepper, which will give the pasta a taste. Boil the sauce over high heat for 10 minutes.
5- Boil the spaghetti pasta in boiling salted water for 8 to 10 minutes.
6- After filtering boiled pasta, blend with boiling sauce.
7- Serve the pasta with the grated cheese mixture on the flames of the serving dish.

12. Watermelon frost


The Sicilian watermelon pudding Gelo d'Anguria (Gelo di Anguria) is a light dessert that can be made quite easy on hot summer days and is very tasty. With its great consistency and practical construction and service, Gelo d'Anguria can be the best thing you can do with a watermelon.
DIRECTIONS
Materials to be used:
2 kg watermelon (separated from shells)
Half cup of powdered sugar
Half cup of corn flour (corn starch)
1 pack of vanilla
1 teaspoon of cinnamon
In addition you can add the hammered pistachios
Preparation:
1- First, mix your watermelon with the blender. Then remove the cores of the watermelon using a wire strainer.
2- After this process, take a deep pot to your stove. Add the berries, powdered sugar, corn flour and vanilla into it and start mixing.
3. Add the cinnamon to the pudding and add to the consistency and mix a little more.
4- Dispense your baked pudding in the bowls while hot and allow to cool.
5- After cooling the pudding for about 2 hours, you can add the hammered peanuts and coconut and serve them.

13. Panna Cotta


A simple dessert made with Panna Cotta sugar milk, cream and gelatin. Pudding has a similar consistency but a lighter taste. Made with fat milk can give a sharp taste. If you put a fresh mulberry on top of it, it is simple but an excellent taste will appeal to your taste.
DIRECTIONS
Materials to use:
400 ml milk (2 cups)
400 ml liquid cream
1 cup powder sugar
1 vanilla bar
6 leaf gelatin
Materials to use for
raspberry sauce: 200 g frozen raspberries
2 tablespoons sugar
1 tea cup of water
1,5 tablespoons starch
1 packet of vanilla
Preparation:
1- Add the gelatin to a suitable container and add cold water to cover. Wait for 5 minutes to soften the gelatin.
2- On the other hand, mix milk, liquid cream and sugar in a pot.
3- Cut the vanilla sticks in the middle and add the seeds inside the milk by scraping the seeds in the opposite direction of the knife. Heat the milk to the boiling point by adding the crust.
4- Then remove it from the cooker and remove the vanilla bar. Add the softened gelatins with the whisk and mix. Make sure that gelatins are evenly dispersed and dispersed.
5- Pour the prepared mixture into the containers. Leave to cool in the refrigerator when the first heat comes out.
6- For the raspberry sauce, mix all the ingredients with a small saucepan and leave to cook. Mix with the beater and crush the raspberries to become puree. When it boils, take it out of the furnace.
7- You can walk and serve the sauce on the dessert.

14. Affogato


Affogato is made by pouring hot espresso on ice cream. It's so simple that there's no need for a complicated schedule. Affogato is a soft and incredibly delicious dessert you can eat after a heavy meal you eat in the middle of the day. Some of the soft drinks are also some of the sweet. Remember, if you use thick-ground coffee, the taste and consistency of espresso will not be the same as you wish. There will be melts at the base of the ice cream, so don't be scared. You can also prepare your coffee with chocolate ice cream.
DIRECTIONS
Materials to be used:
2 tablespoons fine ground coffee
2 balls vanilla ice cream
Preparation:
1- Transfer the finely ground coffee into the espresso machine. Add water according to the instructions of the machine.
2- Then place your glasses under the cup and let them infuse. As they infuse, they will drip into the cups and become delicious.
3- Take the espresso dripping and dripping into the cups. When it's still warm, put one ball of vanilla ice cream in it.
4- If you wish, add some more espresso. Honey, honey.
Source: poxox lists

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