A quick and easy pasta sauce recipe with a blend of Parmesan and Romano cheeses.
Italian cuisine is characterised by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.
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Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food’s shape and colour, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means little orange).
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Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal.
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Italian Seasoning features an uplifting combination of garlic, onion, pepper, dried peppers, rosemary, thyme, oregano, marjoram and basil. Use it to add a splash of sunny Italian flavour to any dish, or enhance your favourite pizzas, pastas and casseroles with this authentic blend.
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Since the Spanish dominion brought the new ingredient to Modica, Sicily, chocolate has been a favourite addition to Sicilian dishes. Since then, the Modicans have become known for their high-quality chocolate which is often used it in savoury dishes such as rabbit ragù and mince pastries. In this lasagne, the chocolate paired with the cinnamon gives a slight sweetness to the mince and adds a velvety shine.
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A mirepoix is a mixture of chopped celery (either common celery or celeriac), onions, and carrots. There are many variants, which may include just one of these ingredients, or include additional aromatics. Mirepoix, raw, roasted or sautéed with butter or olive oil, is the flavour base for a wide variety of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.
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The carrozza, also referred to as mozzarella in carrozza, is a type of fried cheese sandwich in Italian cuisine and Southern Italian cuisine. It is prepared by frying mozzarella cheese that is within slices of bread.
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A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, capicola, mortadella, salami, pepperoni, ham, Swiss cheese and provolone. The sandwich is sometimes heated to soften the provolone.
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Nothing goes to waste in an Italian kitchen so it makes sense that old bread would have it’s uses. Panzanella is a traditional Tuscan salad made with stale bread (toasted or baked) soaking up the flavours of the dressing, and bursting with the fresh crunchy texture of tomato and basil.
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Parmigiana made with a filling of eggplant (also called aubergine) is the earliest and still unique Italian version.
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This is a recipe for Southern Italian stewed octopus with white wine and tomatoes. It is a dish that originates in Puglia, near the heel of Italy’s boot. Octopus requires long, slow simmering, so keep your temperature low and give yourself plenty of time.
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Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, chard, Lacinato kale, and onion.
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