lessons and facts Flashcards
why do we flour meats before cooking
better texture; crispy outside with soft, tender, moist inside
traditional italian pasta sauce based on guanciale, pecorino cheese and tomato
spaghetti all/Amatriciana
what is Guanciale
italian cured meal from a pig’s jowl or cheeks
what is pancetta
pig’s belly cured italian bacon; normally not smokes and presented in slice which includes lean and fatty parts
sometimes used as a substituted when guanciale is not available
pecorino romano cheese
ageed cheese made from sheep’s milk, has sharp taste and is normally grated on top of traditional dishes
where did all’amatriciana originate from
the town of amatrice (in mountainous province of rieti of lazio region
pomdoro san marzano
variety of plum tomatoes with bright red color and long shape
originates from small town of san marzano sul sarno near naples and was first grown in volcanic soil in the shadow of mount vesuvius
why is the pomodoro san marzano considered the king of tomatoes
the best to make sauce with due to its thin and easy to peel skin, solid pulp, fewer seeds and especially for its stronger, sweeter and less acidic taste
what are vegetable mill sfor
filters the skin and seeds from cooked tomatoes
why is rice used in milan more than southern italy
easier to make rice here
legend of risotto milanese
glass cutter apprentice put saffron powder in his paints to liven them up, master joked that he would put saffron in his food so he tried it and it was amazing
what are the recommended rices for risotto
arborio, carnaroli, vialone nano, roma or baldo
what is saffron derived from
the flower of crocus sativus (saffron crocus)
rissot should be
“all’ondo” - like w wave that slowly rolls to shore
what does the risotto alla milanese originally call for
beef marrow calling it risotto allo zafferano alla milanese con ossobuco
ricotta salata
salted ricotta cheese, ricotta means re-cooked
italian cheese made from whey part of sheep milk, which is pressed, salted and aged
milky white in color with a firm texture and salty taste
used for salads, ideal for slicing, crumbling and grating
what do you do if you want to add vegetables, meat or fish to your sauce?
cook them separately and add to mix only when they are ready
what is the history behind penne alla norma
traditional in sicily and especially in city of catania - say it was invented as a homage to the local composer, Vincenzo Bellini and his most beautiful opera “La Norma”
taglietelle di pasta fresca al pomodoro
fresh tagliatelle pasta homemade with the tomato sauce
scaloppa alla pizzaiola
veal/beef cutlets with capers, tomato sauce and mozzarella cheese
origins in naples
capers
edible flower buds traditionally used as a seasoning or garnish
dried and covered in salt, washed to cook with
straccetti di pollo al limone
chicken with arugula and lemon
scalloppa alla milanese
very thin, breaded adn pan ried cutlet made from veal/turkey/chicken
what is scalloppa alla milanese also known as
“Wiener schnizel” in austria
dispute between milano and vienna is still open as non one really knows where it originally comes from
can also slice and bread then deep fry veggies like eggplant or zucchini
where did pizza margherita comes from
umberto I King of Italy and his wife, Queen margherita, were in naples on holiday, had the most popular pizza chef make them pizzas and they like the one with red tomato, white mozzarella and green basil (representing italian flag) the most. the queen sent him a card due to how much she loved it - he dedicated it to her, it set the standard by which todays pizza evolved as well as firmly established naples as the pizza capital of the world
what is mozzarella typically made from
italian fresh cheese made from cows milk
mozzarella di bufala
water buffalo’s milk mozzarella produced in naples area - firm but creamy cheese that tastes like fresh milk with a slightly sour edge
melts well and has unique stretchiness
crespelle dolci
crepelle is the italian word for french crepes
studel di mele
can also use short crust pastry and replace apples with pears or apricots or cherries
what influnces the studel di mele
trentino alto adige is a mountainous region located in northeastern italy and stretching across dolomites - most imporant products are apples and grapes
under former austrian rule until the end of ww1 the local cuisine is heavily influences by austrian tradition and taste
apple strudel is a traditional dish from region but can also be found invienna where it is called something else
if use eggs for tiramisu then
make sure they are very fresh as you use them raw
meaning of tiramisu
pick me up/cheer me up/lift me up
