italian cuisine and typical food

Vincisgrassi: a typical italian dish from Le Marche

2011-10-14T14:52:00.000-07:00

name "Vincisgrassi" comes from the Austrian General Windisch Graetz who in 1799 with his troops occupied the area of Ancona (Marche, Italy).
This is a recipe for baked pasta very famous in the area of the Piceno and Macerata. Preparation of "Vincisgrassi" requires about 5 hours: First of all, prepare the sauce (ragù): mix chopped bacon and ham fat fried with chopped onion and carrot and add a bit of white wine. Add tomato paste, minced meat, salt and pepper, and boil the ragù sauce for at least two hours. for preparing a thin paste, using the recipe for egg noodles but cut strips of pasta (lasagna) for about ten centimeters wide, boil them in salted water and drain them and pass them halfway through cooking in cold water and lay them to dry on a cloth. in an oven dish with the sauce wet lay a first layer of pasta, pour the sauce even with a sprinkling of grated cheese, add as many layers of pasta, sauce and parmesan cheese, until the dough. cover with a layer of sauce and cover with a fine rich white sauce (besciamella). must then let rest for a few hours and finally put it all in the oven for 30-40 minutes (with temperature = 170 ° Celsius) and then cut the Vincisgrassi into serving portions.

harvest 2011 in italy: we have excellent red wines

2011-10-09T01:54:00.000-07:00

The 2011 vintage will produce excellent red wines in Italy! Due to bad weather came after a hot summer, the grapes are ripe, red wines, there will be extraordinary.
Certainly the quality of wines such as Nebbiolo (Piemonte) , Chiavennasca, some Cabernet (Trentino), Montepulciano, Aglianico (Campania and Basilicata), Nerello Mascalese in Sicily will be very high and the harvest will last until the end of October .
Coldiretti (the largest association of representation and assistance of Italian agriculture) explains that the decrease of temperature and rainfall favor some physiological processes of the screw, allowing an excellent ripeness

tagliatelle (noodles) with trout : another typical food from italy

2011-09-04T11:36:00.000-07:00

In Italy you can eat very often tagliatelle (noodles): a famous ingredient in italian cuisine. A simple recipe for tagliatelle (or fettuccine) is: tagliatelle with tomato sauce (or with fresh tomatoes in pieces) and basil. Tagliatelle (noodles) and fettuccine are very similar: both are made in house, using flour and eggs (10 eggs and 1 kg of flour type 00 , here are illustrated all steps). In some parts of Italy (in the mountain areas of central Italy, near rivers and lakes), there are many trout (not farmed) and so 'is very common recipe for pasta with trout (noodles or fettuccine with trout, someone uses spaghetti) or rice with trout. Do you like italian cuisine? So do the noodles with trout!
Recipe for 6 persons: 3 trout (approximately 250 g each), 600 grams of pasta (tagliatelle or fettuccine) 1 bunch of parsley, onion, 1 cup extra virgin olive oil, half a glass of white wine, half a liter water, salt, pepper

Clean the trout, sfilettatele and preserved the bones and heads.
Finely chop the onion and parsley.
In a skillet, saute the low flame 1 / 4 of onion and parsley with 2 tablespoons of extra virgin olive oil, add the fish bones and heads of trout, 3 tablespoons of wine, half a liter of water and cook for 20 minutes, then strain the fish stock.
Chop remaining onion and put it to brown in a frying pan with the remaining oil. Add the fish fillets, add salt and pepper and add the wine.
Bake for about 10 minutes, until the fish will not be reduced to a pulp, then add the broth and continue cooking for another 10 minutes.
Cook the pasta in abundant salted water, drain and sprinkle with the juice of trout that you have prepared

how to recognize the true fried olives ( oliva fritta ascolana): another typical italian recipe

2011-08-18T09:32:00.000-07:00

Fried olives ( olive fritte ascolane ) are popular in Italy as an appetizer, along with a white wine (prosecco) and fried custard (cremini, in italian), but be careful to make sure that it is the true recipe of fried olives.
Around the world you must find a lot of type of "fried olives" but we must be careful about where they often find stuffed olives in the filling range of meat ingredients
present from the original recipe fried olives: the true recipe require only beef, pork, and (a small dose) chicken meat, eggs, original parmesan (parmigiano), cheese mixed with feta cheese (pecorino in italian), herbs various, salt, pepper and nutmeg. In the original recipe for fried olives are indicate the right amounts for each ingredient
And of course olives must be "tenera ascolana" type (mark DOP).

do you like custard? let's try fried custard..a typical italian recipe!

2011-08-17T14:22:00.000-07:00

the italian for custard is "crema pasticcera" , In some places near Bologna or Ascoli Piceno you can eat (expecially in lunch during the holidays) a typical italian food: the fried custard (in italian "crema fritta" or "cremini"). Ascoli Piceno is a beautiful small city very old (pre-Rome) famous for its monuments build using travertine ..and for the delicious fried olives (in italian "olive fritte ascolana" ...we'll talk about in the future) that olives combine very well with fried custard.

Ok, let's go..try this italian typical food, make this recipe is very simple!

Ingredients:
- 6 egg yolks,
- 2 scant tablespoons of flour for each egg (ex: if you use 6 eggs you must prepare 12 tablespoons of flour)
- A small piece of lemon peel (if you like)
- Two tablespoons of sugar,
- A pinch of salt,
- 1 liter of milk.

for the breading:

- Flour
- Eggs,
- Breadcrumbs.

preparation:

It is prepared by mixing the custard over low heat all the ingredients, make sure you always turn the mixture to avoid lumps and burning at the end of cooking, remove the lemon.

(you can follow your favorite recipes for making custard , of course)
Provide grease a flat non-porous and lie down on the custard evenly, creating a layer of a few centimeters.

Let cool and then cut the custard into small pieces.

At this point we proceed with the breading, passing chunks of custard in flour, then egg and finally in breadcrumbs.
At this point we proceed to the frying (just a couple of minutes) and you can serve the whole.

Fried custard is perfect for appetizer, combines with a cool white (italian!) wine