"No man is lonely eating spaghetti; it requires so much attention". ~Christopher Morley
*Excuse me!
*Excuse me!
Can I place my order?
The captain nods his head and said,“yes madam”.
Madam replies, “get me some pasta”.
Captain acknowledges very gently and looks at her.
"But! pasta which one"?
Madam is perplexed! She does not know what to say!!
Let me share some important aspects of Italian cuisine.
Tantalizing Italian dishes are very appealing to its endeavourer. A dinner with Antipasto and a glass of accompanied wine to rendezvous, followed by secondo the main dish, usually fish or meat (pasta is never the main course of a meal), let your all senses dance upon the melody of its aroma and mouthwatering taste. Still to go with smooth a dolce ("dessert") Cassata alla Siciliana (Authentic Cassata is made by lining a cake mold with layers of sponge cake soaked in rum or sweet liqueur, Then sweetened ricotta with bits of candied fruit peel,pistachios and chocolate bits are used to fill the cake) . Time to conclude with digestivo or famous Esspresso.
Italian cuisine is extremely varied: with culinary influences from Greek, Roman, Gaul, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations. Italian cuisine is imitated all over the world.
To a certain extent, there is really no such thing as Italian cuisine in the way that one usually understands national cuisines. Each area has its own proud specialties, primarily at regional level, but also even at provincial level. Italian cuisine is not only highly regionalized, it is very seasonal.
1. Antipasto - hot or cold appetizers .
2. Primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup. There are usually abundant vegetarian options.
3. Secondo ("second course"), the main dish, usually fish or meat (pasta is never the main course of a meal). Traditionally veal is the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany.
4. Contorno ("side dish") may consist of a salad or vegetables. A traditional menu features salad after the main course.
5. Dolce ("dessert")
6. Caffè ("coffee"/ "espresso")
7. Digestivo which is liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("Coffee killer") or One notable and often surprising aspect of an Italian meal, especially if eaten in an Italian home, is that the primo, or first course, is usually the more filling dish, providing most of the meal's carbohydrates, and will consist of either risotto or pasta (both being excellent sources).
Pasta comes in all shapes and sizes. The tiniest shapes are often used in soups, long ribbons or strands with sauces, and tubes and fanciful shapes in casseroles and pasta salads. Some shapes are large enough to be stuffed and baked, and others, like ravioli, come already stuffed.Below, the few names of common pastas are given:
LasagneSheets of pasta dough 10-12cm width. Often with rippled or curly edges. Lasagne verde is spinach flavoured. Boil or bake with sauce.MacaroniThick, long, hollow shapes, often broken into 3 cm lengths for baking. Boil or bake with sauce.PenneThick, hollow tubes likethe stems of a feather, with the ends cut at an acute angle. Boil and serve with sauce.Spaghetti Long, cylindrical, dried pasta. Spaghetti al sugo is spaghetti with meat sauce and Spaghetti al pomodoro is spaghetti with tomato suce. Pommarola 'N Coppa is topped with sauce of fresh tomatoes with onions, bacon and garlic browned in olive oil.Wholewheat PastaCombination of wholewheat grain and white flour.
LasagneSheets of pasta dough 10-12cm width. Often with rippled or curly edges. Lasagne verde is spinach flavoured. Boil or bake with sauce.MacaroniThick, long, hollow shapes, often broken into 3 cm lengths for baking. Boil or bake with sauce.PenneThick, hollow tubes likethe stems of a feather, with the ends cut at an acute angle. Boil and serve with sauce.Spaghetti Long, cylindrical, dried pasta. Spaghetti al sugo is spaghetti with meat sauce and Spaghetti al pomodoro is spaghetti with tomato suce. Pommarola 'N Coppa is topped with sauce of fresh tomatoes with onions, bacon and garlic browned in olive oil.Wholewheat PastaCombination of wholewheat grain and white flour.
About the sauce –
Bolognese: This sauce is ideal for spaghetti, but can be used with any kind of pasta - great for Lasagna as well. This will give you a not too salty Bolognese with a very slight sharpness to it. If you like your food hot, double the amount of Sambal (Chilli Base Sauce). Also, if you like more garlic in your spaghetti Bolognese, feel free to modify the amount.
“Serving for Six”
Ingredients ----------------------------------Qty
LAMB mince--------------------------------500gm
Onions--------------------------------------650gm
Tomatoes( Chopped) ----------------------400gm
Tomato Concasse---------------------------200gm
Olive oil-------------------------------------8 tbs
Salt and pepper--------------------------------To taste
Oregano---------------------------------------2 Tbs
Garlic cloves--------------------------------------2nos
Honey--------------------------------------------1 tbs
Paprika---------------------------------------------1 tsp
Red wine --------------------------------------------1 glass
Worcestershire sauce--------------------------------One splash
Sambal Sauce--------------------------------------------1 teaspoon
Parsley chopped finely -----------------------------------1tbs
Tomato grilled---------------------------------------------1 nos
(Note: - Ready-made sauce is also available in the supermarket)
Methods
1. Chop the onions - not too finely. Press the garlic.
2. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour.
3. Now crumble the lamb mince into the onions and fry it until it is completely done (no red bits left). Continue frying the mince and the onions. While string to let some of the water that has accumulated evaporate. When the mince is nice and crumbly, pour in the red wine.
4. Now add the tomatoes, the tomato concasse, the honey and the spices. Let the whole simmer for an hour with no lid on the saucepan -we want the sauce to reduce to get rid of some of the water - that will make it tastier.
“Spaghetti”
Serving for Six
One kg spaghetti,7 liters water, two tablespoons olive oil, one teaspoon salt, two tablespoons butter, freshly chopped basil, freshly grated parmesan cheese.
Method
1. Allow roughly 200g of pasta per head (for the very hungry) – a normal portion is around 150g. Boil a lot of water (1 liter per 100g), add some olive oil and salt.
2. When the water is boiling, add the pasta. Tends to be 10 – 12 minutes for spaghetti. Check at the lower end of the cooking time to see if they are "al dente" (COOKED TO PERFECTION).
3. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (while they are still in the colander). Put the saucepan back onto your hob and add 2 tablespoons of butter.
4. Melt the butter. Put the pasta back into the saucepan and heat it cup while turning it until it's hot. The pasta will taste great, not stick together and be just right!
For final presentation, toss the pasta in a frying pan along with the Prepared Bolognese sauce, garnish with finely chopped parsley , accompanied by grilled tomatoes, serve hot .
Ingredients ----------------------------------Qty
LAMB mince--------------------------------500gm
Onions--------------------------------------650gm
Tomatoes( Chopped) ----------------------400gm
Tomato Concasse---------------------------200gm
Olive oil-------------------------------------8 tbs
Salt and pepper--------------------------------To taste
Oregano---------------------------------------2 Tbs
Garlic cloves--------------------------------------2nos
Honey--------------------------------------------1 tbs
Paprika---------------------------------------------1 tsp
Red wine --------------------------------------------1 glass
Worcestershire sauce--------------------------------One splash
Sambal Sauce--------------------------------------------1 teaspoon
Parsley chopped finely -----------------------------------1tbs
Tomato grilled---------------------------------------------1 nos
(Note: - Ready-made sauce is also available in the supermarket)
Methods
1. Chop the onions - not too finely. Press the garlic.
2. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour.
3. Now crumble the lamb mince into the onions and fry it until it is completely done (no red bits left). Continue frying the mince and the onions. While string to let some of the water that has accumulated evaporate. When the mince is nice and crumbly, pour in the red wine.
4. Now add the tomatoes, the tomato concasse, the honey and the spices. Let the whole simmer for an hour with no lid on the saucepan -we want the sauce to reduce to get rid of some of the water - that will make it tastier.
“Spaghetti”
Serving for Six
One kg spaghetti,7 liters water, two tablespoons olive oil, one teaspoon salt, two tablespoons butter, freshly chopped basil, freshly grated parmesan cheese.
Method
1. Allow roughly 200g of pasta per head (for the very hungry) – a normal portion is around 150g. Boil a lot of water (1 liter per 100g), add some olive oil and salt.
2. When the water is boiling, add the pasta. Tends to be 10 – 12 minutes for spaghetti. Check at the lower end of the cooking time to see if they are "al dente" (COOKED TO PERFECTION).
3. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (while they are still in the colander). Put the saucepan back onto your hob and add 2 tablespoons of butter.
4. Melt the butter. Put the pasta back into the saucepan and heat it cup while turning it until it's hot. The pasta will taste great, not stick together and be just right!
For final presentation, toss the pasta in a frying pan along with the Prepared Bolognese sauce, garnish with finely chopped parsley , accompanied by grilled tomatoes, serve hot .
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