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Italian Cuisine

Italian Cuisine . Characteristics . 1. Simple- colorful, lovely, interesting and varied. 2. Fresh high quality ingredients. Shop daily 3. Many herbs and seasonings 4. Fresh fruits and vegetables 5. Prepare on the top of the stove by simmering frying, fuel is expensive

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Italian Cuisine

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  1. Italian Cuisine

  2. Characteristics • 1. Simple- colorful, lovely, interesting and varied. • 2. Fresh high quality ingredients. Shop daily • 3. Many herbs and seasonings • 4. Fresh fruits and vegetables • 5. Prepare on the top of the stove by simmering frying, fuel is expensive • 6. Invented the double boiler • 7. Staple foods – pasta, rice and seafood • 8. Large family meals

  3. Italian Staple foods • Pasta – any pasta made from wheat flour, dried into various shapes. • Rice • Seafood- anchovies, sardines, mackerel, tuna, squid, octopuses, shellfish, oysters, clams , mussels, shrimp, crayfish.

  4. 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

  5. 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

  6. Italian Ingredients: Vegetables and Rice • Vegetables: • Eggplant • Zucchini • Mushrooms • Olives • * eat raw dipped in oil • *fried cheese= butter, bread crumbs • Rice: • Risotto – raw rice sautéed in butter and broth.

  7. Italian Ingredients: Sauces and Eggs • Sauces: all bases are cream, tomato, broth, or oil. • Pesto • Alfredo • Red • Eggs: • Frittata – baked egg dish with pasta • One dish meal • Served in the evenings

  8. 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

  9. 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 • Tiramisu • Ice Cream: spumoni • Biscotti: cookie

  10. Italian Ingredients: Beverages • Beverages: flavored coffees are popular • Mocha • Cappuccino - mornings • Espresso • Caffe • Macchiato- espresso top with steamed milk and foam

  11. 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

  12. Italian ingredients: Bread • More breads • Gnocchi- Italian dumpling. Potato, spinach, and cheese. Served as 1st course with sauce. • Polenta – cornmeal porridge. Served at breakfast or evenings. Cooked by frying , baking, and boiling . Eaten with butter and cheese.

  13. 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.

  14. 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. …?

  15. How to Cook Pasta • Bring water to a boil • Add pasta slowly • Check for doneness by tasting • Drain – only rinse if using in salads • Pasta should double in size • Meat in sauce is American • Pasta does not swim in sauce

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