Italian cuisine

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.

Alfredo Sauce

A quick and easy pasta sauce recipe with a blend of Parmesan and Romano cheeses.

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Arancini – Sicilian Stuffed Rice Balls

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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Brutti Boni – Italian Almond Cookies

These cookies have a wonderfully crisp exterior with an interior that is soft and chewy. This is yet another traditional cookie recipe that can be found in many versions across Italy, and although these cookies are delicious, they are not suitable for making too far in advance, or for freezing.

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Cotoletta alla Milanese – Milanese Crumbed Veal Cutlet

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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Cotolette alla Bolognese – Veal Cutlet Bolognese

Made with prosciutto and Parmigiano Reggiano cheese, these rich veal cutlets will melt in your mouth.

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Dulce de Membrillo – Quince Paste

Dulce de membrillo is made of quince fruit, sugar and water, cooked over a slow fire. It is sweet and mildly tart, and similar in consistency, flavour and use to guava cheese or guava paste

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Giardiniera – Italian Pickled Vegetables

Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.

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Italian Cuisine

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.

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Permanent link to this article: http://aussietaste.recipes/mediterranean-cuisine/about-italian-cuisine/

Italian Seasoning Mix

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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Lasagne Siciliane al Cioccolato – Sicilian Chocolate Lasagne

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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Mirepoix – Aromatic Vegetables

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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Mozzarella in Carrozza – Fried Mozzarella Sandwich

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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Muffuletta Sandwich

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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Pane Bianco – Stuffed Italian Bread

This recipe makes a great bread loaf loaded with basil, tomatoes, garlic, and grated cheddar; the bread has a magnificent delicate texture, and is stuffed with flavour. The shape is easy to accomplish, and makes a noteworthy presentation.

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Panzanella – Tuscan Bread Salad

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 di Melanzane – Baked Eggplant Parmigiana

Parmigiana made with a filling of eggplant (also called aubergine) is the earliest and still unique Italian version.

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Polipi In Umido ~ Italian Braised Octopus

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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Potato Pizza Base

This is a traditional Italian recipe for making a simple and quick potato pizza base using cooked potatoes as the foundation.

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Ribollita

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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Salsa al Salmoriglio – Salmoriglio Sauce

Salmoriglio is a versatile Southern Italian condiment used to flavour any sort of grilled meat or fish, from chops (lamb, pork, or steak) through to elegant fish, including salmon or swordfish.

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