Italian Food

a medium dry red wine, however, some people prefer a white wine anything goes these days, just enjoy your meal and drink what ever you prefer. Yum!!!

Heterogenous. If left alone for a while the oil will separate from the vinegar and some of the spices will either float or sink to the bottom. Homogenous means the substance is the same throughout, always.

The most famous candy is chocolate.

CHEESY POLENTA 1 1/2 cups corn meal 1 1/2 - 2 cups Muenster cheese 6 cups water 2 teaspoons salt 2 tablespoons butter Boil Water. Add salt and butter. Add 1 1/2 cups corn meal gradually, stirring constantly with a whire whisk. When mixture starts to get thick, add chunks of Muenster cheese. Stir until all cheese is melted.

Pour into pasta bowl and let set for 15 mins.

Slice into pie slices and serve with spaghetti sauce on top.

CHICKEN WITH POLENTA 1/4 c. soy sauce 1/4 c. sake Clove of garlic 1/4 c. rice vinegar 2 tbsp. honey 1 c. pitted prunes or raisins 4 chicken breasts, deboned Polenta baked for 4 people Put soy sauce, sake, garlic, rice vinegar, honey, prunes into large casserole dish. Lay chicken breasts in mixture. Bake in 350 degree oven for 1/2 hour to 45 minutes until done. At the same time, bake polenta for 4 people. When both are finished, place polenta on dish with chicken on top. Pour sauce and prunes on top. Serve with salad and Chardonnay.

POLENTA WITH TOMATO-ARTICHOKE TOPPING POLENTA: Bring 6 cups of water (or defatted chicken broth) to a boil in a large saucepan. Reduce heat to a simmer and slowly add polenta (yellow cornmeal), stirring constantly with a wooden spoon, about 3 minutes. It should be thick but of a spreadable consistency. If necessary, add a bit more water. Season with salt and pepper and (if desired, stir in 4 tablespoons Parmesan cheese). This has fat in it! With a rubber spatula, spread the polenta into a prepared baking dish. Bake about 20 minutes until slightly brown and bubbly. Let rest 10 minutes before cutting and serving, or can be reheated before serving.

SAUCE: Heat pan with some Pam on bottom and cook 1 cup chopped onions with 2 cloves of garlic, peeled and minced, 1 tablespoon of dried basil and 1 teaspoon of dried oregano and 5 tablespoons of chopped Italian parsley (or parsley flakes) over low heat for 5 minutes, stirring occasionally. Cut 2 pounds of ripe tomatoes in half and squeeze out seeds and juice. Cut halves into 1/2-inch chunks. (In wintertime, I use a large can of Italian style tomatoes and just discard juice and cut them up a little.)

Add tomatoes to pan; season with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally. Drain the marinade from 1 (6 ounce) jar of marinated artichoke hearts. Cut artichokes into quarters and add to the sauce. Simmer another 15 minutes or until sauce is thickened.

Heat polenta in oven until hot; spoon hot tomato-artichoke sauce on each portion. Add some Parmesan cheese (again, there is fat in the cheese).

If you use no Parmesan cheese and use defatted chicken broth in the polenta, there will be about 145 calories to a serving and no fat or cholesterol. Serves 10-12.

You can also use this recipe and serve it with syrup or honey and it will also be no fat and no cholesterol. Good the next day too!

I hope this helps 

Olives ( many varieties).

Figs

Tomatoes(Calabria for sundried), (San Marzano for canned)

Trebbiano Grapes for Balsamic vinegar and wine( also many other grape varieties).

The famous lemons Of Sorrento

The famous Gargano lemons of Apulia.

Porcini Mushrooms

Portobello Mushrooms

White Piedmontese Truffles( the most expensive food in the world).

Wild Black Truffles

Sicilian Oregano ( the best along with Greek).

Blood Oranges ( Sicily).

Almonds( At the foot of Mt. Edna) The Best.

Pistachios ( Sicily)

Pine Nuts ( aka pignoli nuts)

Hazelnuts.

Chestnuts

Garlic

Wild Fennel

Fava Beans

Escarole

Cannelini beans

Canoroli Rice

Aborio Rice

Brown Lentils

Chamomille( Bonomelli)

No they did not. Tomatoes originate from America and reached Europe after the discovery of America.

Yes, lasagna did originate from Italy. I'm doing a research project about Italy and it is!8-)

Yes it is.. It's Not That Bad If you Mix it proper Vegetables Then it can even make you lose Weight!!!

The main sources of "unhealthiness" in lasagna is the potential use of high-fat mince and a high fat cheese sauce. If you make the lasagna yourself, clearly you can control these two factors and create a healthy dish, along with adding in plenty of vegetables. After the mince has cooked, you can drain off the fat before adding any other ingredients, which greatly reduces the calorie and fat content. You can also just make a white sauce, as opposed to a cheese sauce, to further reduce potential unhealthiness. Alternatively, using lentils instead of meat is a nice variation.

But never expect a ready-meal lasagna to be healthy. Fat, salt and sugar are used to make up for lack of flavour from other sources.

The language of the word "Lasagna" is Italian.

Well one day kenisha kylie bin go over the hill she though she could kill 5 thousand but she bin kill 1 and they killed her in the buju

It's mostly geographic. The food depended on what was available. Like in northern artic regions the food is simple, mostly because there isn't a lot of different animals/plants that you can use to cook with.

Use the same recipe for a regular lasagna.

Build you lasagna with layers of beef rague, white sauce and ready cooked pasta sheet.

Top with grated cheese and bake in a hot oven for 15 to 20 minutes.

Best to put it in the fridge and reheat it thoroughly.

sure , why not!

Yes, you do need to. Never leave hot foods out to cool. You can cool hot foods off quickly with an ice bath and then put them in the refrigerator.

sit it in some hot water

There are about 314 calories in a serving of vegetarian lasagna.

The amount of calories in lasagna depends on the size of the lasagna and the recipe used. I've seen calorie counts of anything from 350 to over 1000 calories. If you eat small portions with healthy ingredients, the amount will be at the low end of that spectrum.

not all pasta contains egg - only fresh pasta contains egg and dry pasta is eggless

Religion has a big influence of the way Italians eat.

Well not really, it makes no difference to them at all

Actually religion does make a impact on the way Italian eat. It doesn't effect their daily lives but on special occasions such as Good Friday and Christmas, many traditional Italians are influenced to follow some Catholic ideas. Although this may be known, on Good Friday they do not eat meat. They also do not put vinegar on their salads on good Friday, this is because pone time Jesus was tired and asked someone for water, instead they gave him vinegar. On Christmas lamb is typically eaten for dinner, this is not because of a popular meal choice but because it comes from the lyric "lamb of God you take away the sins...". Hope this helped!

160 degrees

A good example would be an Italian soda. This is a drink where cream is poured into a narrow glass with a syrup-like flavoring on top. When you get it, you mix it with the straw and drink. It is interesting because the syrup is almost sweet and the cream is somewhat bitter. Together they make for an excellent drink that comes in many flavors.

---- Please feel free to edit or add more

Thank You.

I would say yes, there is no reason why not as long as you follow the usual rules for safe freezing. For example, if you have defrosted chicken to make this recipe, you must not refreeze the dish.

There is a good recipe here, including a discussion about the possibilities of freezing!

http://onceamonthmom.com/chicken-parmigiana/