A Traditional Italian Meal

A traditional Italian meal comprises of different segments. Each segment have its traditional name.

PRIMO named as first course in a traditional Italian meal often comprise of a hot dish for example gnocchi, risotto, pasta, polenta or soup with lots of vegetarian choices. It traditionally has the most carbohydrate. Alternativelly it could be a copld plate of mets, olives and breads with balsamic vinegar.

SECONDO (second course): Ina traditional Italian meal this is generally considered as the major dish of meat or fish. Chicken, Pork and Veal are conventionally the most frequent in an Italian SECONDO course and are often casseroled or pan-fried. Beef is used as steaks (bistecca) while lamb (agnello) is roasted on particular traditional events, for example Christmas and Easter. In Italian cuisine seafood especially fish are mostly used as major or main courses.

CONTORNO (side dish): In a traditional Italian meal CONTORNO possibly a fresh salad or cooked vegetables. But it is also a fact that salad is usually provided with the major course. Commonly used vegetables are beans (pulses and greens), potatoes (often salty) and carrots.

DOLCE (dessert): In a traditional Italian meal DOLCE or desert is also named "the cakes and cookies course". Italian cuisine has a number of sweet treats and sweet desserts. These Italian sweet dishes or desserts include Amaretti -- almond flavored meringues which are famous as macaroons in Australia, Panforte, -- sweet semi solid strong bread prepared withy nuts and dried fruits and Pannettone, an extremely tasty bread-cake.

Finally the Coffee: Italian coffee is the essence of Italy. But Italian Coffee is somewhat of a misnomer if taken literally as very little, if any, coffee is actually grown in Italy.

The proper way to make Italian coffee is to make it the way the Italians do. It is only when you use an Italian coffee brand and the Italian coffee making technique that you will end up with the perfect Italian coffee cup. Italian coffees use mainly the Arabica variety of coffee bean, known for its full flavor and low caffeine content. You will find Italian coffee is split into several types, espresso, caffe latte, cappuccino; there would seem to be as many types of Italian coffee as there are pastas.

Espresso

Please don't say expresso, there is no "x" only an "s"
Espresso was developed in Milan, Italy, in the early 20th century, but up until the mid-1940s it was a beverage produced solely with steam pressure. Espresso : known a Caffe in Italy, is served in a 3 oz or demitasse cup. It is not a specific bean or roast level. Espresso is not made to sip casually; it is made to be drunk in two or three sips at most. The Italian coffee pot is by far the most important coffee making tool that you will need to enjoy a decent cup of espresso the Italian way. Traditionally the Italian coffee pot is known as the Moka pot or the Espresso pot.

Cappuccino

Cappuccino is espresso with foamed milk and containing equal parts espresso, steamed milk and foamed milk. It would seem that cappuccino and caffè latte, usually sipped seated at a table, are the drinks most frequently ordered throughout the day in the coffee shops of the US and UK.



Kath Ibbetson has a BSc, a diploma in aromatherapy and a certificate in counselling. But most of all she is a mother and an enthusiastic Italian cook. Italian food is her passion and she has been cooking it for 30 years. Visit her site FoodTheItalianWay.com

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Traditional English food

The late 19th and early 20th centuries were times of upheaval in the British food and food that has seen the excesses of the late Victorian dining room (where breakfast is less than 10 courts exist) that the Economy the First World War, rarely at home. Granted, many recipes we have come to bigger houses, but show an interesting trend. The increased use of ingredients from the garden and the compilation of exotic ingredients with which home-grownapply to the courts more.

The Victorians were in love with the use of European (especially Italian), plates and run the British (who, where macaroni and cheese d '). The same is also different spices and foods of the kingdom, especially when applied to the heads of Victorian India prefers not to know how you can use spices (because of curry spices and curry pastes are added to the first one judge rather than boiled in oil before mine ). Partlywas with the rise of a middle class, with no preconceived idea of preparing food and it was partly because the ex-patriots returning from remote areas of the Empire and the introduction of new flavors and cuisines with them again .

Much of culinary adventure was lost during the privations of the First and Second World War and the Great Depression of 1920, and it is here that English cuisine is known for Bland seemed heavy. But even in the century 20th CenturyBland, despite the absence of many ingredients, the food is not all!

Here is a luxurious Victorian Court of comparison is a comfortable Edwardian.

Kedgeree

This is a classic recipe breakfast Victorian involving products English and Indians.

Ingredients:
350g smoked haddock (or smoked mackerel)
900 ml milk
1 onion, chopped
1 clove garlic, minced
5 tablespoons of olive oil and a bit 'more
1 teaspoon curry powder
½ c. Turmeric Tea
225g basmati Rice, washed
4 large eggs
1 pack flat leaf parsley, leaves only, washed and shredded
Pinch of salt and freshly ground black pepper

Method:
Place the haddock in a large saucepan and cover three quarters of the way with milk. Bring to a boil and cook for 5-6 minutes.

Meanwhile, heat a frying pan, gently cook the onion and garlic 10 minutes in the middle of oil. Add spices and cook 5 minutes, then remove the fish from the milk, add> Fried onions and spices and stir in rice. Replace the lid, reduce heat and cook, stirring, until liquid is absorbed.

Put the eggs in a saucepan and cover with cold water. Bring to a boil and boil for 4 minutes. Rinse under cold water, peel, and then divided by two. Flake the haddock in good size pieces, cut, remove skin and bones, then stir in rice.

Remove pan from heat and add cream to taste, parsley, salt and pepper, then. Serve

Orto Cake

This cake is a traditional Edwardian and therefore more in the late fall in surplus.

Ingredients:
225g flour cake itself --
180g butter, softened
180g caster sugar
1 / 2 teaspoon freshly grated nutmeg
120g grated parsnip
120 g grated carrots
120 g of grated apple to eat
1 orange, finely grated
Juice of 1 orange

For water frosting orange
50g butter
80g icing sugar, sifted
1 teaspoon orange flower waterWater

Method:
Cream together butter and sugar until light and agitation together, beat the eggs in a bowl. Add a bit 'at a time, mix cream butter, a well after each addition. Beat to combine substantive and sift the flour and nutmeg into the mixture. Fold in cheese and cake ingredients and fold in.

Turn batter into a well greased baking tray 20 centimeters in length and heated in an oven at 180 ° C. The cooking time is about 50 minutes or until theTop of the cake is brown and a skewer inserted in the center is adequately trained.

Enable the option in the box cheaply, but then let cool on rack again. When the cake is cold, the cream until light and fluffy with butter and sugar. Add the orange flower water and stir orange icing. Use to cover top of cake. Let the glaze and serve in slices.

I hope that these recipes have piqued your interest, both the English and traditionalEnglish cuisine and history of the kitchen.

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