italian cuisine
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Italian Cuisine . Characteristics . 1. Simple- colorful, lovely, interesting and varied. 2. Fresh high quality ingredients. Shop daily 3. Many herbs and seasonings – dried and fresh 4. Fresh fruits and vegetables - PowerPoint PPT PresentationTRANSCRIPT
Italian Cuisine
Characteristics 1. Simple- colorful, lovely, interesting and
varied. 2. Fresh high quality ingredients. Shop daily 3. Many herbs and seasonings – dried and fresh 4. Fresh fruits and vegetables 5. Prepare on the top of the stove by
simmering/ frying. (fuel is expensive) or often use wood brick ovens
6. Invented the double boiler 7. Staple foods – pasta, rice and seafood 8. Large family meals
Italian Staple foods
Pasta – any pasta made from wheat flour, dried into various shapes.
Rice – risotto (cream based) Seafood- anchovies, sardines,
mackerel, tuna, squid, octopuses, shellfish, oysters, clams , mussels, shrimp, crayfish.
Nutrition
High in calories, cholesterol, fat and sodium.
Not a lot of meat Pasta and rice-
good source of cho – low in fat and calories
Preparation- concern over amount of frying – use a lot of cheeses, creams, butter , and sauces. * leads to weight
problems, heart disease.
High cholesterol
Italian Ingredients: Meats and Fish Meats : expensive
Italian sausage Lamb Salami Chicken Rabbit Veal Prosciutto – uncooked
unsmoked ham Pancetta – bacon
cured in salt
Fish/ shellfish: Anchovies Sardines Squid Octopus
Italian Ingredients: Vegetables and Rice Vegetables:
Eggplant Zucchini Mushrooms Olives
Rice: Risotto – raw rice
sautéed in butter and broth.
Italian Ingredients: Sauces and Eggs Sauces: all bases
are cream, tomato, or oil. Pesto Alfredo Red
Eggs: Frittata – baked egg
dish with pasta One dish meal Served in the
evenings
Italian Ingredients: Oil and Beans Oil:
Green Olive Extra Virgin▪ *green olives –
unripened, usually stuffed
Beans: Kidney beans: red
or white Black Pinto Chick peas =
protein
Italian Ingredients: Soups and Desserts Soups
Many varieties:▪ Broth base▪ Minestrone- big meal
soup.* most popular
Desserts: special occasions, very elaborate and high in calories Granita – Italian ice Tiramisu – lady
fingers, coffee flavor, whipped cream
Ice Cream: spumoni (green, red, white)
Biscotti: cookie
Italian Ingredients: Beverages Beverages:
flavored coffees are popular Mocha Cappuccino -
mornings Espresso Caffe Macchiato- espresso
top with steamed milk and foam
Italian Ingredients: Bread Bread: big eaters
of bread. At every meal. Usually heavy and dense. Whole wheat bread-
most common Focaccia – flat
bread with olive oil and seasonings.
Brushetta- used as appetizers- slice of bread with variety of toppings
Bread Sticks- both hard and soft.
Ciabatta
Italian ingredients: Bread More breads
Gnocchi- Italian dumpling. Potato, spinach, and cheese. Served as 1st course with sauce or in soups
Polenta – cornmeal porridge. Served at breakfast or evenings. Cooked by frying , baking, and boiling . Eaten with butter and cheese.
Pizza!
Flat bread with light sauce and cheese
Originated in Naples Pizza Margherita - invented in 1889,
create a pizza in honor of Queen Margherita – a pie swathed in the colors of the Italian
flag: red (tomato), green (basil), and white (mozzarella)
Shapes of Pasta
1. Long and Narrow
2. Flat noodle 3. Tubular shapes 4. Filled shapes 5. Specialty
shapes
Most pasta dishes are named for shape of pasta.
Pasta Facts Good source of
carbohydrates and fiber Low in calories, sodium,
fat and cholesterol B-vitamins and iron.
*enriched – stripped in processing and put back into product.
B- vitamins; thiamine, essential for good appetite, good digestion and steady nerves.
Riboflavin- important to growth and good vision.
Niacin- essential to the efficient use of protein in the body.
One gram of fat provides approx. 9 calories carbohydrates and provides only 4 calories. …?
How to Cook Pasta Bring water to a boil Add pasta slowly Check for doneness
by tasting (al dente) Drain – only rinse if
using in salads Pasta should double in
size Meat in sauce is
American Pasta does not swim
in sauce