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Italian Food
Buon appetito! Known for savory pastas, flavorful meats and sweet pastries, Italian food is a popular cuisine all over the world. It combines a zest for life and an appetite for good food from everyday edibles to Roman feasts. Ask questions here about recipes, ingredients and the history of Italian food.
795 Questions
~Tortellini: small ring-shaped stuffed pasta ~Bucatini: is like a hollow version of spaghetti ~Trottole: comprise pasta rings that are curied around a central column
What is the recipe for tex-mex chicken lasagna recipe that was in a Woman's World magazine?
Classic Lasagna Recipe
Ingredients:
1 lb lean ground beef
1/2 medium sweet white onion, diced.
1/2 large green bell pepper, seeds and veins removed, diced.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Powder
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar
Cooking Utensils
Large skillet (for browning beef, onions, green pepper)
6 Qt pot (for noodles)
3 Qt pot (simmer sauce)
13" x 9" x 2" lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
Large colander (drain/blot beef, drain noodles)
Large baking pan (to wash and cool noodles)
Large slotted cooking spoon
Large cooking spoon
Paring knife
METHOD
1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.) Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar. Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.
3 Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.
4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.
Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not allow aluminum to touch the sauce.)
Serves 8.
The best recipe for making lasagna is very likely to be for an Italian the recipe used by their parents. This is because it is a dish handed down. For anyone else to find out the best recipe for them it is a question of trying out ones they find until they eat one they really like.
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
-Serves 12 people-
Start with the following in a pot:
1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
Add the following to pot:
1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water
Gently stir this into the cooking meat.
Add the following to pot:
2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes. This is the ideal simmer time but not mandatory. If you don't have time it will still be great after one hour of simmering.
Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
Add the following:
1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon
Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
What are Italian foods that begin with the letter R?
Rosemary bread, rosemary garlic focaccia, ragu alla bolognese, ragu alla salsiccia, risi e bisi, rosetta (Italian white bread), ravioli, and rigatoni are Italian foods that start with R.
What is the name of an Italian food whose spelling begins with the letter D?
Quartirolo is an example of an Italian food whose spelling begins with the letter "q".
Specifically, the word is a masculine noun in its singular form. It refers to a light-colored, loaf-shaped cheese from the north Italian region of Lombardy. The pronunciation will be "KWAR-tee-RO-lo" in Italian.
Carefully securing your pasta within a holding device (a common household bowl should do), begin to load noodles onto your utensil of choice. A popular choice here is a fork, although some also utilise a spoon to catch rogue noods. Moving slowly, raise your arm towards you face and place pasta into your mouth. A certain degree of precision and accuracy is required here, do not attempt to rush this step, it is vital. Chew, and swallow. Repeat as necessary.
What Italian liquor starts with 'g'?
An example of an Italian liquor whose spelling starts with the letter "g" is Galliano, whose full name in Italian is Liquore Galliano L'Autentico (The authentic Galliano liquor).
Is lasagna a element a mixture or a compound?
Lasagna is an Italian dish (food stuff).
As a food it is an ORGANIC COMPOUND.
What is Italy's national colour?
All national teams use azzurro (blue) as the official colour based on the colour of the Royal House of Savoy. Red is only for Italy's automobile racing teams i.e. Ferrari
wot r italys natinal colers
wot r italys natinal colers
*The Color of the Italian flag is red, green and white.
No. Sicily is an island that is part of Italy. There are islands off the southwest coast of England called the Scilly Isles, which you may be thinking of and confusing with Sicily.
What region is considered Italy's food basket?
Emilia Romagna Known as "Italy's Food Basket," this area produces some of the country's most famous foods, including Prosciutto de Parma, Mortadella, Parmigian-Reggiano, and balsamic vinegar. Cooks here are especially skilled at making stuffed pasta by hand, including the tortellini of Emilia and the cappelletti of Romagna, served with the famous Bolognese meat sauce (Ragu). Parmigiano-Reggiano is available around the world but its production is strictly enforced to ensure a continued tradition of quality.
Italians live in the top part of NSW and in Sydney.
The Italians value there stay, but that doesnt mean that all Italians live in Sydney. 45% of Italians live in other states other than NSW.
Why do Italians mostly put vegetables in their dishes?
A lot of Italian dishes are made or served with pasta which is a carbohydrate and so to make the dish a balanced healthy meal they serve it with sauces containing meat and vegetables for their protein and vitamin content. Cheese is also used in a lot of Italian dishes which provides calcium and fat.
So Italian dishes have all of the daily requirements which our bodies need in the one dish and so unlike most of us who cook and serve our meals as meat accompanied by vegetables and potatoes set out as such on our plates, the Italians serve theirs combined which ensures everyone...even the children get their recommended 5 a day of everything. Plus from a Mothers point of view, cooking everything in one pot makes for far less washing-up.
Where do Italians originate from?
The Italian language grew out of the interaction between speakers of the ancient Latin language and speakers of ancient local languages. That's why the Italian of one region is different from the Italian of another. As an example, Latin interacted with the Etruscan language in much of northern Italy. As another example, it interacted with the Greek language in some pockets along coastal Italy.
What are the goods that Italy have?
The goods they have in Italy is the past. The country makes a fortune out of many tours from families to school trips.
How does Italy's climate affect food production?
What is the climate of Italy and how it affects the food! ASAP
What time do people in Italy eat brekky?
The classic modern Italian breakfast is a cup of perfectly prepared cappuccino coffee with a 'cornetto' or croissant style bread sweet.
This is normally eaten standing in a bar and chatting with friends.
In Italian households there is an increasing consumption of international cereals such has cornflakes but the morning coffee is essential.
And then a second at 11am!
How does the 'on top of spaghetti' song go?
On top of spaghetti all covered with cheese I lost my poor meatball when somebody sneezed It rolled on the table and fell on the floor and then my poor meatball rolled out of the door It rolled off the pavement and under a bus And now my poor meat ball is nothing but mush
What are the five most popular Italian foods whose spellings begin with the letter 'r'?
Quaglia is an example of an Italian food whose spelling starts with the letter "q".
Specifically, the word is a feminine noun in its singular form. It means "quail". The pronunciation will be "KWA-lya" in Italian.
What Italian food names begin with the letter 'v'?
Vacca, verdure, vermicelli, verro, vino, vitello, and vongole are Italian food names whose spellings begin with the letter "v." They respectively translate into English as "cow," "greens," "spaghetti-like pasta," "boar," "wine," "veal," and "clams." The respective pronunciations will be "VAK-ka," "ver-DOO-rey," "VER-mee-TCHEL-lee," "VER-ro," "VEE-no," vee-TEL-lo," and "VON-go-ley" in Italian.
Where do different foods come from?
Most of the foods we eat in the US come from different countries. Here are some examples. The hot dog (the "frankfurter") was invented in Germany. Pizza and Pasta were invented in Italy. Hummus is from Greece, and so on.
How do you cook fettuccine alfredo?
Basic anyone can do it recipe for Fettuccine Alfredo (not everyone is a gourmet and can afford gourmet items so get what is convenient for you to buy)
1 lb. fettuccine noodles (fresh or dry noodels make sure you go by the instruction on the package *that is if you do not make the noodles yourself*)
4 quarts boiling, salted water (about a teaspoon of salt is an adequate amount)
1 cup unsalted butter, softened (any brand will do)
1/3 to 1/2 cup Parmesan cheese (again any brand will *I prefer the per-grated kind but you can grate it yourself*)
Method:
Melt butter over very low heat. Whisk in grated Parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency (if it doesn't seem to be working to your advantage add a little cream or whole milk *possibly a table spoon or so*). Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot. Drain immediately and place in large bowl; toss with the sauce thoroughly as to cover pasta. You can also add chopped chicken breast cooked with a little granulated garlic, black pepper and salt to taste for a chicken Alfredo.
